I'm a southern gal with a passion for cooking and baking from scratch, the old fashioned way!
Yes, dear readers, I know I just posted a recipe for peach cobbler a mere three days ago, but are you seriously complaining?? Peach cobbler is the best!! And this one is different – you’ll see . . .
So this recipe comes from our across-the-street neighbor when I was growing up – my mom’s friend Mary. It used to be that people thought I was crazy when I would make this recipe, but nowadays, I think there are a few similar versions floating around the internet.
Growing up in Atlanta, we lived next door to a wonderful family – the Fullers. They had a son my older brother’s age and a daughter my age. Their daughter and I were both blond little babies, and our moms would dress us in the same outfits from Laura Ashley, send us to ballet class together, and let us have sleepovers. We were flippin’ adorable!
And best of all? It’s extremely easy to make.
It’s no mystery around here that I am a Georgia girl, through and through. One of the best things about being in my beautiful state at this time of year is PEACHES.
I can (and do?) eat fresh Georgia peaches morning, noon, and night when they are in season. I like them cut into juicy-tart chunks on top of my cereal in the morning, I like them sliced and peeled next to my sandwich at lunch time, I like them in my salsa with a cold drink in the afternoon, and I like them underneath a fluffy-moist, crispy-sweet biscuit crust after dinner throughout the summertime.
I have to admit to you, dear readers, that there was a time when I was intimidated by the task of baking chicken. It seems so simple – put it in the oven until it’s done, right?
But how do you know when your chicken is cooked through? Until the inside isn’t pink? Until the juices run clear?
But was the inside pink to begin with? And did the juices ever NOT run clear?
I just couldn’t figure it out. I either ended up with chicken that I was too scared to eat, or chicken that was too tough to eat!