Peach Salad


Recently I went to an orchard and picked quite a few peaches, and then had more than I knew what to do with.  I added them to smoothies, ate as is, but my favorite way is to use them is to top a salad.  Their sweetness is perfection, leaving me with little to do but add greens and a simple dressing.

Food 050

Peach Salad
4 c arugula
1 large peach, sliced
1/2 c candied mixed nuts, chopped
4 scallions, chopped
3 tbs balsamic vinegar
3 tbs extra virgin olive oil
salt and pepper

In a large bowl add arugula then top with sliced peaches, candied mixed nuts and scallions; set aside.  In a small bowl add balsamic vinegar, extra virgin olive oil, and salt and pepper to taste, whisk to combine.  Pour dressing over salad and toss gently to combine.


Blueberry and Peach Ginger Cookie Crumble


Food 018

Blueberry and Peach Ginger Cookie Crumble
1/2 c flour
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp salt
1/4 c brown sugar
2 tbs vegetable oil
1 tbs 1/2 tsp molasses
2 tbs water
2 c blueberries
2 c peaches, peeled and chopped
2 tbs corn starch

Preheat oven to 375.

In a bowl add flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and salt.  Whisk to combine, set aside.

In another bowl add brown sugar and vegetable oil.  Mix until well combined then add molasses and water.  Add flour mixture and stir until it just comes together, set aside.

In another bowl add blueberries, peaches, and corn starch, mix well.  Add fruit mixture into four individual ramekins.  Then divide ginger cookie dough into fours, using your hands flatten each fourth into the disc about the same width as a ramekin.  Set dough on top of fruit, and place ramekins onto a baking sheet.  Bake for 30 minutes, then let cool for 10-15 minutes before eating.

Beer Brined Chicken with Mango Peach Sauce


I don’t have a grill, and even though my grill pan tends to be a good substitute most of the time, it doesn’t always do the trick.  So, when I’m at someone else’s house who has a grill, I can’t get enough of it. And grilled chicken couldn’t be easier; I actually made this chicken after spending all day at a 4th of July bbq.  Just brine the chicken and make the sauce the night before, then grill and enjoy.  Sounds so lovely, it makes me want to grill again.

Food 193

Beer Brined Chicken with Mango Peach Sauce
12 oz beer (suggested ipa)
1/2 c + 2 tbs orange juice
6 oz (3/4 c) pineapple juice
1/3 c salt
1/4 c sugar
2 bay leaves
8 chicken thighs, about 2lbs, bone in, skin on
2 garlic cloves, minced
1 onion, chopped
1 tsp ginger
1 mango, peeled and chopped
1 peach, peeled chopped
2 tbs agave
1/4 c white wine
1 chili in adobo, chopped

In a large pot combine beer, 1/2 c orange juice, 1/2 c + 2 tbs pineapple juice, salt, sugar, and bay leaves.  Stir until salt and sugar are fully dissolved then add chicken.  Let brine in the frig overnight.

To make sauce heat olive oil in a pot over medium heat.  Add onion, garlic and ginger; cook until fragrant.  Add mango and peach, cook until softened.  Add white wine then let reduce by half, then add remaining 2 tbs orange juice and 2 tbs pineapple juice, 2 tbs agave, and chili in adobo.  Season with salt and pepper to taste and let simmer for 10 minutes.  Remove from heat then add 1/2 c water and let cool.  Once fully cooled pulse in a blender until smooth, set aside.

When ready to grill, drain chicken from brine and use paper towels to remove any excess moisture.  Heat grill to medium high heat, leaving some burners off to allow for indirect grilling.  Place chicken on grill directly over flame and cook until golden brown about 5 minutes per side.  Move chicken to the cooler side of the grill, close cover and continue to grill until cooked through, about 15 – 20 minutes longer.  During the last few minutes of cooking, brush sauce on chicken to allow for caramelization.