Peachy Keen Crumble

Peachy Keen Crumble

 

Easier than pie dessert, crumbles have all the flavor and none of the work. Try this one with the Summer peaches that are on sale and in stores now.

Peachy Keen Crumble

6 cups ripe peaches, peeled and sliced

3/4 c sugar

1 T vanilla extract

1/4 t salt

4 t corn starch

6 T butter at room temp

1/4 c brown sugar

1 C flour

1/2 t cinnamon

 

Preheat oven to 375. Mix peaches with sugar, corn starch, vanilla and salt in a 8×8 baking dish. Let sit.

Peachy Keen Crumble

Meanwhile mix butter, sugar, cinnamon and flour in a mixer until it forms a crumbly mixture. Pour on top of peaches.

Peachy Keen Crumble

 

Bake for 40-45 minutes or until golden brown and bubbly. Cool and serve with ice cream or whipped cream if desired.

Peachy Keen Crumble

 

 

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Peach and Cream Muffins

Peach and Cream Muffins

My good friend just brought me back a bunch of delicious peaches from Georgia and I wanted to use them before they started to go bad. I made these yummy muffins which are great for breakfasts, snacks or dessert.

Preheat oven to 375

2 1/2 cups all purpose flour

3/4 white sugar

1T baking powder

Pinch of salt

(Whisk these ingredients together in a bowl and set aside.)

1/2 c of melted butter (cooled slightly)

1c heavy cream

1/4c water

2 large eggs

1/2 of pure vanilla extract

1 1/2 c of fresh peaches peeled and diced

In a bowl whisk together melted butter, cream, eggs, water and vanilla. Get your dry ingredients  and mix together in a large bowl and then make a small”well” in the middle, pour in the wet ingredients and stir by hand until incorporated but not over mixed (there may be some lumps). Add peaches and mix gently. Divide batter into 12 large muffin tins or 18 for smaller snack sized muffins, bake until golden brown about 20-25 minutes (check by inserting a toothpick into the muffin, it should come out clean)

Peach and Cream Muffins

Peach and Cream Muffins

Grilled Chicken with Peach Salsa

Grilled Chicken with Peach Salsa

2T olive oil

1 1/2 limes juiced

6 boneless, skinless chicken cutlets

3 ripe peaches, peeled and chopped

1/2 red onion diced

1 small jalapeno (or half large), minced (ribs and seeds removed)

2 T chopped cilantro

Combine olive oil, juice of 1 lime and salt and pepper in a small bowl, pour over chicken breast and put in refrigerator for 20 minutes. Grill over med high heat for about 4-6 minutes per side depending on thickness (check with a meat thermometer).

In a medium sized bowl combine peaches, onion, jalapeno, cilantro, and juice from 1/2 a lime. sprinkle with salt. Serve over cooked chicken.

Chicken, Peach, and Bacon Club with Basil Mayo

Honestly I am not a fan of sandwiches, too boring, but when my good friend mentioned something about a BLT using peaches instead of tomatoes, I was instantly intrigued. I thought what a great flavor combo, bacon and peaches hmmm….. Well I had chicken sandwiches on the menu anyway so why not go that extra step, peaches are after all in season. I am so glad I did, this was fantastic, the whole family raved about them and the combination of flavors is one of my newest cravings. These will make it on the menu several more times before peach season is over.

Chicken, Peach and Bacon Club with Basil Mayo

for 4 sandwiches

4 chicken cutlets

1 T balsamic vinegar

1 T + 1 t olive oil

1 T fresh chopped basil

1/3 c mayo

8 slices of whole wheat or your favorite bread, toasted

2 ripe peaches sliced thin

1/2-1 c arugula

5 sliced of cooked bacon

salt and pepper

Place raw chicken in a shallow dish, add 1 T oil and vinegar, season with salt and pepper, marinate 15 minutes and then grill or broil until done.

In a small bowl combine, mayo, basil, 1/4 t pepper and 1 t oil.

Assembly time!

Smear mayo on one slice of toasted bread

Add a layer of peaches

Add a layer of arugula

Add Bacon slices

Add a grilled chicken cutlet

Top with the other piece of toasted bread with more mayo if desired, cut in half and serve, delicious

A Nod to My Northern Neighbors: Peach Pecan Pie

 

It’s that time of year here in Florida where you can’t drive on a major road and not see a sign for fresh Georgia peaches. We are lucky to be a neighboring state. Georgia also grows delicious pecans so I decided to try to use them both in a dessert. My oldest son’s favorite dessert is pecan pie which he usually gets only once a year at Thanksgiving, so I decided to lighten it up with the fresh peaches and make it into a summer dessert. Turned out delicious and best of all this recipe doesn’t contain any corn syrup.

Peach Pecan Pie

1 9″ ready to bake pie crust

2 eggs

1/2 c melted butter

2 T flour

1 c brown sugar

1 T milk

1 t vanilla extract

1/4 t salt

3/4 c pecans

1 c fresh peeled and diced peaches

Beat eggs with a whisk in a large mixing bowl, add melted butter and continue whisking. Stir in flour, sugar and salt. Add milk and vanilla and then stir in peaches and pecans.

Pour into pie shell and bake 45 minutes. Tent with foil if crust starts to get too brown.

 

It is done when sides are set and there is only the slightest jiggle in the middle

 

Let cool and serve with whipped cream if desired