Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

Top 5 Peach Recipes

by evh on July 14, 2016

Peaches_LS

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. Here are some of my all time favorite ways to enjoy natures candy. 

Spicy Peach Chicken Kabobs | LocalSavour.com

Spicy Peach Chicken Kabobs

Hot Buttered Peach Blintzes | LocalSavour.com

Hot Buttered Peach Blintzes

Grilled Peach Salad with Tarragon Vinaigrette | LocalSavour.com

Grilled Peach Salad with Tarragon Vinaigrette

Peach Power Muffins | Local Savour.com

Peach Power Muffins

Peach_Salsa_Crostini_1

Peach Salsa Crostini

Go, gather, and get peachy.

Spicy Peach Chicken Kabobs
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-12 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-12 minutes
Spicy Peach Chicken Kabobs
BigOven - Save recipe or add to grocery list
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-12 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-12 minutes
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
  1. 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.
  2. 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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Hot Buttered Peach Blintzes
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-10 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-10 minutes
Hot Buttered Peach Blintzes
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-10 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
8-10 minutes
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:
  1. 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:
  1. 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:
  1. 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:
  1. 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.
  2. 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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Grilled Peach Salad with Tarragon Vinaigrette
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Grilled Peach Salad with Tarragon Vinaigrette
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
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
  1. 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.
  2. 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
  1. 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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Peach Power Muffins
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Servings Prep Time
6 -8 jumbo muffins 10-15 minutes
Cook Time
20-28 minutes
Servings Prep Time
6 -8 jumbo muffins 10-15 minutes
Cook Time
20-28 minutes
Peach Power Muffins
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
6 -8 jumbo muffins 10-15 minutes
Cook Time
20-28 minutes
Servings Prep Time
6 -8 jumbo muffins 10-15 minutes
Cook Time
20-28 minutes
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
  1. Preheat the oven to 350 degrees. Line jumbo muffin tin with liners and set aside.
  2. Add 3 pitted peaches into a blender with milk and maple syrup, pulse together until well combined, then set aside.
  3. 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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Peach Salsa Crostini
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Servings Prep Time
8 servings 10-15 minutes
Servings Prep Time
8 servings 10-15 minutes
Peach Salsa Crostini
BigOven - Save recipe or add to grocery list
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Servings Prep Time
8 servings 10-15 minutes
Servings Prep Time
8 servings 10-15 minutes
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
  1. Place peaches, tomatoes, cilantro, jalapeño (if using), shallots, olive oil, and salt into a large bowl and gently mix together until well incorporated.
  2. 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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Grilled Corn, Avocado + Red Cabbage Open-Faced Tacos | LocalSavour.com

Grilled Corn, Avocado + Red Cabbage Open-Faced Tacos ~ As you may (or may not) know we eat a LOT of tacos around here and the mass majority of those are served on a soft corn or flour tortilla. However, once in a while you need to mix things up, right? Keep things fresh and interesting including at mealtime ––  am I right? Well, for this weeks taco round, I decided to get some crispy taco shells to stuff our toppings into. As I opened the package out came several broken shells. I admit I was no longer excited about our crispy taco adventure and with all that has been going on in our country and in my heart it felt like the shells somehow represented a lot of different things. Broken systems, broken hearts, and the crush we feel when we see injustice, fear, and lack of compassion and kindness in the world. I am not going to get all political here and go on a rant but I will say –– we are one race, the human race. We need to practice our unity while embracing our differences. I encourage you to go out and just do something nice for someone everyday. Hold the door open, share a bottle of water, use your blinker and the polite-driver-wave when someone else lets you over into the next lane. It doesn’t have to be big thing but imagine if everyone just started to look up from their phones (and bad news feeds) and started to look people in the eyes with kindness. Sure, it’s probably crazy to compare broken taco shells to world views but, we are all broken in some way or another and need to learn how to help each other to turn lemons into lemonade –– or in this case, broken shells into a delicious taco night. After all, food unites us and brings people together. So, invite over the neighbors and celebrate tacos and peace for all! 

Mexican Street Corn Salad | LocalSavour.com

Cut the grilled corn off for topping.

Grilled Corn, Avocado + Red Cabbage Open-Faced Tacos | LocalSavour.com

Now serving: Tacos and peace for all!

Grilled Corn, Avocado + Red Cabbage Open-Faced Tacos
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Servings Prep Time
4 servings 10-15 minutes
Cook Time
4-8 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
4-8 minutes
Grilled Corn, Avocado + Red Cabbage Open-Faced Tacos
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 servings 10-15 minutes
Cook Time
4-8 minutes
Servings Prep Time
4 servings 10-15 minutes
Cook Time
4-8 minutes
Ingredients
  • 2 medium corn cobs grilled or cooked
  • 1 large avocado pitted and chopped
  • 1 cup red cabbage chopped
  • 1 cup fresh cilantro chopped
  • 1/2 cup yellow onion chopped
  • 1/2 cup sour cream
  • 2 cups cheddar cheese grated
  • 1 medium lime cut into wedges
  • 8 regular crispy taco shells broken in half
Servings: servings
Units:
Instructions
  1. Remove grilled corn from cob and set aside. Preheat oven to 350 degrees. Place broken taco shells out evenly onto a baking sheet. Top each one with 1-2 Tablespoons of cheese evenly then place into the oven.Let cook for 4-8 minutes or until cheese is lightly melted. Once melted remove from the oven.
  2. Top each taco shell with a sprinkle or two of avocado, red cabbage, onion, and cilantro. Finally top each one with a dollop of sour cream and a squeeze of lime. then serve.
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Zucchini, Walnut + Ricotta Cheese Penne Pasta

by evh June 10, 2016
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Zucchini, Walnut + Ricotta Cheese Penne Pasta ~ It’s officially summer. School is out, the kids are home, and that means filling up the days with water-y fun and summer-y activities … so who has time to cook? I try not to turn my oven on as much as possible during these blistery hot days […]

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Peach Power Muffins

by evh May 3, 2016
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Asparagus + Pecorino Cheese Frittata

by evh April 26, 2016
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Caramelized Onion Crepes with Honeyed Blue Cheese Sauce

by evh April 13, 2016
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Caramelized Onion Crepes with Honeyed Blue Cheese Sauce ~ It’s been a bit quiet over here on the ole blog, not because I haven’t been busy (believe me!) but because I have been busy and in a bit of a food blogging funk. Don’t worry we are still eating and cooking at home most days but […]

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Book Giveaway: Living the Farm Sanctuary Life by Gene Baur

by evh April 4, 2016
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Book Giveaway: Living the Farm Sanctuary Life by Gene Baur ~ I have been an animal lover all of my life and over the years I have been known to have several animals follow me home –– dogs, cats, and rabbits to name a few. In my first year of college, on the long drive […]

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10 Delicious Spring Fever Recipes

by evh March 15, 2016
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Chicken + Brussels Sprout Slaw Salad

by evh February 25, 2016
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Chicken + Brussels Sprout Slaw Salad ~ This salad could quite possibly be my new favorite. It’s not only loaded with flavor but lots of color from Brussels Sprouts, Radishes, Carrots, Onions, and Cilantro –– which by the way is currently satisfying my latest episode of spring fever. Do you have it too? It only took […]

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