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.
1 1/2 pounds skinless, boneless chickensliced into 1" strips
3large peachesseeds removed and chopped
1mediumonionpeeled and chopped
1mediumjalapenoseeded (if desired) and chopped
1 1/2Tablespoons fresh gingerpeeled and sliced
1teaspoonground black pepper
Servings: -6 servings
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.
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.
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.
1Tablespoon canolia oil, safflower or vegetable oil
4cupsfresh romaine lettucechopped
1/2cup blue cheesecrumbled
for the Tarragon Dressing
3Tablespoons white wine vinegar
1/2 teaspoonground black pepper
Servings: -6 servings
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.
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.
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!
Cut the grilled corn off for topping.
Now serving: Tacos and peace for all!
Grilled Corn, Avocado + Red Cabbage Open-Faced Tacos
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.
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.
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 […]
Top 5 Strawberry Recipes ~ I am not afraid to admit that I am a super fan of strawberries and I have been ever since I can remember. I could eat them straight outta the garden or those cute little green pint baskets that you see them in at the markets. Sweet and juicy, and […]
Peach Power Muffins ~ I can’t believe it’s here but, it is and I am thrilled about it. Peach season! Roadside stands and farmers markets are starting to pop with these juicy, golden spheres of natures candy. And when I found out years ago that peaches even grew in Texas I was doing a BIG happy […]
Asparagus + Pecorino Cheese Frittata ~ It’s that frenzied time of the year (again) when we are in between saying goodbye to the lovely spring we had alongside hearing the knocking on the door from summer –– both on the home front and at the farmers market stands. Inundated with end-of-the-school-year (GAH!) activities, parties, book fairs and projects I […]
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 […]
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 […]
10 Delicious Spring Fever Recipes ~ Spring is officially here in my book. The glorious Blue Bonnets are out, the weather is t-shirt perfect, and the kiddos are on spring break. Mix all that up with a little music festival (AKA SXSW) taking over our town this week and whew-wee we’ve surely got it going […]
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 […]