Here’s another peach recipe I recently went crazy over. Buying a half bushel of peaches from The Peach Truck over at the Nashville Farmers Market was one of the more fun things I’ve done this year. Shhh, don’t judge! I’m a simpleton. And I must say, cooking with bourbon is a new thing for me, which I’m loving! It must have something to do with living in Tennessee the last few years, hmm I dunno. I think it’s important to share that you don’t have to like bourbon to enjoy this dessert. The bourbon mixed with butter and sugar truly gives a very caramel-like flavor. And it just pairs so well with peaches. I wouldn’t want peaches any other way in a crumble!
You don’t have to be a baker to make a crumble. Trust me, I’m not a baker! You can easily put this together very quickly; in fact I think cutting the peaches is the longest part LOL. It’s so worth it though! So the fun part, you know… all the ways you can enjoy a crumble. Of course you can eat as is, piping hot. Yet it’s amazing straight out of the fridge too. Serve it over ice cream if you dare. I pretty much learned from my Father that you can put anything yummy on ice cream LOL. And I know this may sound strange but, this is good over toast or an English muffin. It’s not too far from a jam! All I’m saying is, this won’t last long when you make it. Prepare to have to make it again. Enjoy!
BOURBON PEACH CRUMBLE
Place the peaches in a 9” x 9” baking dish.
Put the bourbon, vanilla extract, butter, and arrowroot powder in a small sauce pan over medium-high heat, stir until it comes to a boil. Add the brown sugar, lower temperature to low-medium, whisk while it simmers for about 3 minutes. Let cool.
In a food processor add the all purpose flour, sugar, 1/4 cup dark brown sugar, chilled butter, cinnamon, and salt. Make sure the butter is cold and cut in small cubes. Pulse everything about a dozen times until everything resembles coarse meal.
Drizzle the bourbon butter mixture over the peaches and sprinkle the crumble on top evenly.
Bake at 375 F degrees for about 25 minutes or until everything is gold brown on top.
You know as much as I love being in the kitchen cooking all sorts of things, there are those busy days that don’t include test cooking and all I want is something quick and easy to set my days at ease. I’m a big fan of making meals that don’t require a whole lot of time so I can make time for other things in life. Says the moderation queen LOL! Anyways, this dish should only take 20 minutes including prep work. Get your rice cooking first so that by the time you’re done with the meat, it’s ready to go.
Make it spicy with some red pepper flakes when cooking or add Sriracha in the end. Feel free to use chicken or shrimp instead if you prefer. These are such universal flavors that it will go with anything even if you’re vegan/vegetarian and want to use tofu or a bunch of different veggies. The options are endless so make it exactly how you want it!
GINGER BEEF STIR FRY
Slice the meat very thin against the grain and place in a large glass bowl.
In another bowl whisk together the soy sauce, sherry, dark brown sugar, arrowroot powder, and ginger. Pour half of the marinade over the meat and mix everything together really well.
Drizzle a couple tablespoons of olive oil in a large skillet over high heat and saute the snow peas and shredded carrot for two minutes.
Remove the veggies onto a plate and add the marinated meat and half the green onions. Let it cook undisturbed for about two minutes then stir. Let it cook for a few more minutes until it's a minute from being cooked through.
Add the snow peas and shredded carrot back into the skillet with the meat, pour the remaining marinade, stir and let cook for one last minute.
Garnish with the rest of the green onions and serve over jasmine rice.
To make this a diabetic friendly meal, avoid the rice and replace with additional veggies of your choice. I love adding broccoli and water chestnuts.
Teriyaki bowls are one of my utmost favorite foods ever! But I have to admit I’m a bit of a snob when it comes to the teriyaki sauce. I’ve been to Japanese restaurants and steak houses where most teriyaki experiences are so disappointing. It’s either too salty, too sweet or has no flavor at all except for pure salt. But when I can find a place that does amazing teriyaki then I’m hooked! Whole Foods actually has a great Asian Express station where they make a couple different teriyaki bowls to choose from. It’s one of my top picks for a fairly quick lunch stop.
I’ve always wanted to know how to make teriyaki sauce but never looked into it because guess what?! I made an ass of myself by ASSuming that it’s probably very difficult to make. It’s one of those sauces that you buy in a bottle at the grocery store in hopes that it will taste great… and then you’re left highly disappointed with an undying hankering for TERIYAKI! AGH!
Well freakin’ fret no more!!! Teriyaki is not difficult to make. It’s the most easiest thing in the world that I’m kicking my butt a little for not looking into it sooner. I’m just glad these ill assumptions are done and gone, hahahaha and now I can enjoy homemade teriyaki bowls. It tastes fresh and it’s not sweetened with CORN SYRUP! Sure it’s a slight guilty pleasure but who says it’s bad for you in moderation? EXACTLY!
TERIYAKI CHICKEN & SHRIMP
Cut the chicken breast into one inch pieces and marinate them in a glass bowl, covered for at least an hour or two in the baking soda and two tablespoons of low sodium soy sauce.
Coat a baking dish with cooking spray and layout the chicken evenly. Bake at 375 F degrees for about 20 minutes or until golden brown.
In a small saucepan over low to medium heat combine the granulated sugar, brown sugar, soy sauce, vinegar, garlic, ginger, black pepper, cold water, and arrowroot powder. Let everything come to a light boil, stirring frequently and then lower the temperature to simmer until the teriyaki sauce thickens enough to coat a spoon.
Drizzle the bottom of a saute pan with olive over medium-high heat and cook the bell pepper and onions until they're lightly caramelized. Then add the shrimp allowing a few minutes to cook them through.
Turn the heat off, toss in the chicken with the shrimp and veggie mixture.
Serve over rice. Drizzle the teriyaki sauce over the top.
I’m gonna cut to the chase and be brutally honest here. If you’re ever traveling to Northern Italy and really want gelato… spare yourself and go somewhere off the beaten path for it. You will be glad you did. Because quite frankly in my opinion, there isn’t a memorable gelato that’s easy to find. In the Southern regions, sure. But that’s a different story. I’m sure a few would disagree and that’s totally fine…
When I think of gelato, it’s not only about it being smoother and rich in flavor in comparison to the standard ice creams. You’d be surprised that the main difference really is less air mixed into the ingredients. A true gelato, one can again argue is made with just whole milk. No heavy creams necessary. And most importantly using REAL flavors. Not artificial flavors. In this case you will be using true pistachio paste. It’s super nutty, robust similar to almond paste (not to be confused with marzipan!) and possess it’s own unique sweetness. Too much pistachio paste can be immediately overwhelming to the palate leaving a very bitter taste.
And because you’re using true ingredients, there are times where you’ll come across a can of pistachio paste that may leave your gelato a little on the bitter side. But if you love pistachio… it won’t bother you one bit. Oh! And not to forget to mention, it’s not gonna be bright almost fluorescent green that you’re used to seeing either. Lets just say, when you have the real deal you may carry a guilty conscience if you stray out of laziness by eating the cheapy store bought stuff.
In a small bowl take about a ¼ cup of the milk with the cornstarch and mix together until the cornstarch is dissolved.
In a medium saucepan, heat the rest of the milk and sugar until it almost starts to boil. Then stir in the cornstarch mixture. Simmer for about 3 minutes constantly stirring. Remove from heat and pour into a bowl. Chill in the refrigerator overnight.
Whisk the pistachio paste and lemon juice in with the chilled mixture until everything is smooth.
Lastly, freeze the gelato in your ice cream machine according to the manufacturer’s directions. Usually it’s about 20 minutes give or take.
The last minute before it’s done put the chopped pistachios into the ice cream machine. The end result should be creamy and soft.
If you want a more stiff texture to the gelato then place it into a container and freeze for an hour before serving.