Cooking with Chip

I have had lots of peach cobbler in my life growing up in the South and have worked hard to make the perfect cobbler recipe. Of course I love some good Georgia peaches but after all of my time living in Colorado I have fallen in love with Palisad peaches grown on the Western Slope of Colorado and they make a great cobbler. The first few times you make this recipe it seems time consuming but I promise if you make it enough it goes very quickly. Peach Cobbler 8 fresh peaches - peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 t. ground cinnamon 1/8 t. ground nutmeg 1 t. fresh lemon juice 2 t. cornstarch 1 cup all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 t baking powder 1/2 t. salt 6 T. unsalted butter, chilled and cut into small pieces 1/4 cup boiling water 3 T. white sugar 1 t. ground cinnamon Preheat oven to 425 degrees F (220 degrees C). To easily peel the peaches first boil a large pot of water on high heat. Prepare a large pan with...

I love breads and when I make this everyone raves about it and begs for the recipe. Its certainly not as simple as some breads but its definitely worth the extra work! I love it the second day with some butter spread on it.... yum! Banana Bread 3 1/3 cups all-purpose flour 2 t. baking soda 1/2 t. ground cinnamon 1 t. salt 2 cups plus 4 tablespoons sugar 4 eggs 1 cup oil 7 bananas, very ripe, mashed 4 T. of sour cream 2 t. vanilla extract 1 1/3 cup pecans Set oven to 350 degrees F. Sift together the flour, baking soda, cinnamon and salt. Set aside. Beat sugar and eggs until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts. Pour into 2 prepared loaf pans and bake for about 45 minutes to 1 hour. Cool on wire racks. Wrap up tightly overnight and the next morning the bread has created this moist glaze on itself that makes it amazing!

Some of my best dishes are just everyday meals that I throw together after a long day at work. One of Eric's favorites is my chicken salad. Putting it together on the plate and making it look pretty takes more time than anything else. I love a great salad at the end of the day and I can use whatever I have on hand to make it hearty and filling. Generally I always have green onions, crumbled cheese, bacon, maybe some peppers, and of course the chicken. My favorite chicken is just some chicken tenders sprinkled with "Montreal Chicken Seasoning" and pan fried in olive oil cooking spray. The chicken tenders cook quickly and present beautifully.

Now that fall has returned to beautiful Colorado it has me craving comfort food more than any other time of year. Fall for me becomes a time of reflection as the year races towards its end and the beauty of what had been begins to fade away making a path for winter. Just like the earth rejuvenates itself with seasons so does the human soul and taking care of ourselves and our needs become paramount. Nothing makes me feel better inside and out than a hearty bowl of soup! Cream of Potato Soup 1/2 lb. bacon, diced 1 ham steak, chopped (I prefer bone-in and then I remove the bone before cooking) 1 white onion, chopped 1 clove garlic, minced 4 T. all-purpose flour 1 t. sale 1/2 t. dried basil 1/2 t. white pepper 1/4 t. dried thyme 2 stalks celery, chopped 3 cups chicken broth 4 potatoes, peeled and cubed 1 cup half and half cream 3 dashes hot sauce 1 cup sharp cheddar cheese, grated Boil potatoes in a large pot of water until tender. The potatoes will not be in the soup long enough to cook ...