Wednesday, August 3, 2011

Pots and Peaches

With an hour or so on the clock before my grandparents showed up at my house I was wrestling my way out of the parking lot at the farmer's market and making my way to the Salvation Army to pick up a crock pot....I had 10 adults and 6 children at my house for dinner that night and one crock pot wasn't going to cut it.

Four dollars made me the proud owner of a sister pot to the ancient but lovely Rival Crock pot I was given as a hand me down wedding gift back in 2004. Someone had given it to her and she was giving it to me. "It's ugly," She said, "But it cooks really good...well, actually I don't even really know...cause I've hardly ever used it."

But she was right. It cooks really good and I have loved my crock pot. But move over old brown pot, like I said, there is a new girl on the counter sharing the spotlight and the cooking load.
32 boneless chicken thighs went into those two pots and they were followed by a little barbeque recipe I've muddled and fuddled and poured over every meat but shrimp in the last 3 years. I don't have particular measurements and it doesn't taste exactly the same ever time... except that it is just exactly perfect and the best sauce you've ever eaten....ever.

Especially when it's done in a crock pot.

So if you'd like to try it, you need to gather:


1 cup of ketchup.
2-3 tablespoons of Soya Sauce
1 tablespoon of Worcestershire sauce
1/8-1/4 cup brown sugar
2-3 tsp garlic
2 tsp of chili powder.

If someone else has made this before, I won't claim that it's the most original sauce... I mixed it up and based it roughly on a sauce written on the inside cover of another cookbook that I have in my pantry. So it may not be that unique but it is definitely the best.

It is especially the best when it is doubled over a pot of 16 or so chicken thighs in a crock pot and simmered for about 6-7 hours.
Serve it with rice or potatoes or salad or corn on the cob or on big thick slices of fresh french get the idea.

Then the next morning I was up at 7 am. slicing the peaches from the farmer's market. Sweet sweet peaches.

Then I realized they were nectarines. My sister in law is from South Africa and apparently there, they have a name that literally translated means bare{bummed} peach which really made me laugh but I can't remember the word... anyway that changes the following recipe into a baked nectarine oatmeal... or a baked bare bum oatmeal if you want a little humor that early in the morning....

To make this delicacy you will need at least 8 delicious peaches or nectarines

A bunch of fresh berries of absolutely any kind you like (we used raspberries)... and actually come to think of it, you could use almost any fruit if you really wanted it... except kiwis ...that might be gross.

Slice them up and place them in the bottom of  a glass baking dish.

In a separate bowl mix 1 1/2 cups oats,
1 cup flour,
1/4 cup red river or sunny boy cereal.
2-3 tablespoons of vegetable oil
2-3 tablespoons of brown sugar
2 tsp of cinnamon

Mix this all together until it's crumbled and then dump it on top of the fruit in the baking dish. {you can add a little more oil if you need to}
Bake this heavenly dish at 350 C. for about 20 minutes or until the fruit is soft and baked down. (Peaches DO bake down nicer than the nectarines)

Serve it warm with real's divine.

I think I'll save the cheesecake popsicles for later as I'm going to try and make some variations for a BBQ we are attending on Saturday, and I'd like to see how they turn out.... in the meantime enjoy.


  1. Oh yum. I'm so glad you posted the recipe as I have a box of peaches just asking to be used in something yummy like this. =)

  2. Hmmm yummo! I enjoy reading your blog!



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