Top 5 Peach Recipes ~ There are several songs written about these sweet little gems from nature and I believe for good reason. Peaches are a big part of summer in my opinion. There’s just something so special about finding that perfect peach, bitting into it, and letting the juices run down your hand before you are able to grab a napkin. Texas peach season is in full swing right now and with all of the rain that we had in spring it didn’t disappoint. Here are some of my all time favorite ways to enjoy nature’s candy.
Grilled Peach Salad with Tarragon Vinaigrette
Go, gather, and get peachy.
Ingredients
- 1 1/2 pounds skinless, boneless chicken sliced into 1" strips
- 3 large peaches seeds removed and chopped
- 1 medium onion peeled and chopped
- 1 medium jalapeno seeded (if desired) and chopped
- 3 Tablespoons white vinegar
- 2 Tablespoons olive oil
- 1 1/2 Tablespoons fresh ginger peeled and sliced
- 1 small clove garlic peeled
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
Servings: -6 servings
Units:
Instructions
- Place peaches, onion, jalapeño , vinegar, olive oil, ginger, garlic, salt and pepper into a blender. Pulse or blend on low until well combined and pureed. Next, place sliced chicken into a large bag or dish and add half of the peach mixture to it coating the chicken and seal bag tightly or cover dish. Refrigerate for 1 hour up to overnight placing the remaining peach mixture covered into the refrigerator until ready to use.
- Preheat grill to a medium high heat and brush with grill with a neutral oil of your choice. Remove marinated chicken from the bag or dish and skewer the chicken. Place onto the hot grill and cook on one side for 3-6 minutes or until it easily lifts off the grill and is golden on that side. Once golden, flip over to the other side and brush with the remaining peach mixture coating the skewers well. Continue to grill for another 3-6 minutes or until the skewers easily lift off or are golden in color. Remove from grill and serve over a salad, in a tortilla, or with a side of rice.
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Ingredients
- for the hot buttered peaches:
- 3-4 medium fresh peaches
- 2 Tablespoons unsalted butter
- 2 Tablespoons peach schnapps
- 1 Tablespoons pure maple syrup
- 1/4 teaspoon ground nutmeg
- for the filling:
- 16 ounces ricotta cheese
- 1/2 cup cream cheese room temperature
- 1/2 cup powdered sugar
- 1 medium egg
- 2 Tablespoons fresh lemon juice
- for the crepes:
- 1 cup all-purpose flour
- 2 medium eggs
- 1/2 cup milk
- 1/2 cup water (plus a bit more for consistency)
- 1/4 teaspoon sea salt
- 2 Tablespoons unsalted butter melted
Servings: -6 servings
Units:
Instructions
for the crepes:
- Basic Crepe Recipe – makes 18-20 crepes In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.If needed add a bit more (1-2 Tbs) water for thinner consistency. Heat a lightly oiled small pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 1 minute. Remove from heat and repeat until batter is gone.
for the hot buttered peaches:
- Chop peaches into 1/2" pieces and remove pits. Place in a medium sauce pan over medium heat. Add in butter, schnapps, maple syrup and nutmeg and stir until well combined. Let cook for 4-6 minutes while continuing to stir on occasion and it starts to thicken. Remove from heat and set aside.
for the filling:
- Preheat oven to 350 degrees. Grease a 9X13 pan and set aside. In a large bowl combine ricotta cheese, cream cheese, egg, powdered sugar and lemon juice and stir together until well combined while smoothing out any lumps.
for assembly:
- Place 2 heaping tablespoons of the ricotta cheese mixture into the center of one crepe. Fold in outer edges while rolling in inner edges to make a rectangle or burrito type shape. Place each filled crepe into the well greased pan and continue until the pan is full, then cover the pan with aluminum foil. Place filled crepes into the oven for 8-10 minutes or until ricotta mixture is set. Remove from the oven.
- Place one to two crepes onto a serving dish, top with a heaping of peach mixture and serve. Continue until all servings are met.
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Ingredients
For the Grilled Peach Salad
- 6-8 small peaches pitted and sliced in half
- 1 Tablespoon canolia oil, safflower or vegetable oil
- 4 cups fresh romaine lettuce chopped
- 1 cup purple cabbage chopped
- 1/2 cup blue cheese crumbled
for the Tarragon Dressing
- 2 Tablespoon olive oil
- 3 Tablespoons white wine vinegar
- 1 Tablespoon shallot minced
- 1 Tablespoon honey
- 2 teaspoons fresh tarragon chopped
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Servings: -6 servings
Units:
Instructions
for the salad
- Preheat grill to medium high heat. Brush each peach half, cut/flat side with safflower or vegetable oil and place flat side down on the grill. Grill for 4-8 minutes or until it's warm with golden grill marks.
- Place lettuce and cabbage into a large bowl. Toss with desired amount of tarragon dressing until well combined. Next, add in the blue cheese crumbles and top with grilled peaches. Serve.
for the Tarragon Dressing
- Place all of the ingredients into a small jar or bowl. Cover with lid if using a jar. Shake together or whisk together until well combined. Drizzle dressing over mixed salad.
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Ingredients
- 6-8 small peaches pitted and chopped
- 1 1/2 cups all-purpose flour
- 1/4 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup milk
- 1/4 cup maple syrup
- 4 Tablespoons unsalted butter
- 2 large eggs
- 2 Tablespoons granulated sugar for topping
- 1/2 cup sliced almonds for topping
Servings: -8 jumbo muffins
Units:
Instructions
- Preheat the oven to 350 degrees. Line jumbo muffin tin with liners and set aside.
- Add 3 pitted peaches into a blender with milk and maple syrup, pulse together until well combined, then set aside.
- In a large bowl combine flour, protein powder, baking powder, and salt and set aside. In another bowl, add butter, eggs, and milk mixture and stir together until well combined. Slowly add the flour mixture into the milk mixture and continue to stir together. Finally add in the remaining peaches and and continue to stir until well combined. Fill prepared muffin cups half to 3/4 of the way up. Sprinkle each one with a 1/4 teaspoon of sugar and two teaspoons of almonds. Place in the oven and bake for 20-28 minutes or until a toothpick comes out clean.
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Ingredients
- 3 medium peaches chopped
- 3 medium tomatoes chopped
- 1/2 cup fresh cilanto chopped
- 1 small jalapeno chopped (optional)
- 1 Tablespoon shallots finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 6 ounces goat cheese
- 1 large baguette sliced into 1/2
Servings: servings
Units:
Instructions
- Place peaches, tomatoes, cilantro, jalapeño (if using), shallots, olive oil, and salt into a large bowl and gently mix together until well incorporated.
- Next, spread 1 Tablespoon of goat cheese onto a piece of the sliced baguette, then, top with a heaping Tablespoon of peach salsa. Continue the process until all of the crostini are made. Serve.
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