8–9 medium peaches, peeled and cut into 2 inch chunks (about 10 cups)
1/4 cup packed light or dark brown sugar
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
Buttermilk Biscuit Topping
2 cups all-purpose flour (spoon & leveled)
1/2 cup granulated sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup buttermilk, cold
egg wash: 1 large egg beaten with 1 Tablespoon milk or buttermilk
optional: 2 Tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon
Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
Make the filling: In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until thoroughly combined. Spoon filling into prepared pan and bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep oven on.
Make the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits). A pastry cutter makes this step very easy and quick! While slowly stirring, slowly drizzle in the buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the peach filling. It doesn’t need to be perfect or look pretty– some peach filling can be showing.
Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar if using.
Bake for 40-45 minutes, or until lightly browned and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean– it is cooked through and the cobbler is done.) Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
(Source: https://sallysbakingaddiction.com/fresh-peach-cobbler/#tasty-recipes-70071)
Tuesday, July 28, 2020
Tuesday, July 14, 2020
Easy Paleo Pesto Baked Chicken
Ingredients
for the pesto*
1 cup raw shelled walnuts or cashews
3 cups fresh basil leaves
2 cups fresh baby spinach leaves
4 cloves garlic
2/3 cup light flavored olive oil
3/4 tsp salt you can adjust to your taste
2 tbsp nutritional yeast**
for the chicken:
1.5 lbs boneless skinless chicken breasts
sea salt & pepper
4 slices tomato
generous pinch Italian seasoning I used this one
generous pinch nutritional yeast**
INSTRUCTIONS
First, make the pesto while you preheat your oven to 400 F. You can also make the pesto the day before and store in the fridge to eliminate prep time.
Add all of the pesto ingredients to a high speed blender or food processor and blend on high speed until a "paste" forms, stopping to scrape the sides and stir once or twice for even blending. Store the pesto in a covered container in the fridge for up to one week.
Place the chicken breasts in a well greased baking dish or cast iron skillet and sprinkle with salt and pepper. Generously spread the pesto all over the chicken and save the rest for another recipe.
Top each piece of chicken with 2 tomato slices and a generous pinch of nutritional yeast** and Italian seasoning.
Bake in the preheated 400 F oven for 25-30 minutes or until just cooked through. Slice chicken as desired and serve! Makes 4-6 servings.
**You can omit, or you can replace with parmesan cheese if you are okay with dairy and are not completing a Whole30.
(Source: https://www.paleorunningmomma.com/paleo-pesto-baked-chicken-whole30/)
for the pesto*
1 cup raw shelled walnuts or cashews
3 cups fresh basil leaves
2 cups fresh baby spinach leaves
4 cloves garlic
2/3 cup light flavored olive oil
3/4 tsp salt you can adjust to your taste
2 tbsp nutritional yeast**
for the chicken:
1.5 lbs boneless skinless chicken breasts
sea salt & pepper
4 slices tomato
generous pinch Italian seasoning I used this one
generous pinch nutritional yeast**
INSTRUCTIONS
First, make the pesto while you preheat your oven to 400 F. You can also make the pesto the day before and store in the fridge to eliminate prep time.
Add all of the pesto ingredients to a high speed blender or food processor and blend on high speed until a "paste" forms, stopping to scrape the sides and stir once or twice for even blending. Store the pesto in a covered container in the fridge for up to one week.
Place the chicken breasts in a well greased baking dish or cast iron skillet and sprinkle with salt and pepper. Generously spread the pesto all over the chicken and save the rest for another recipe.
Top each piece of chicken with 2 tomato slices and a generous pinch of nutritional yeast** and Italian seasoning.
Bake in the preheated 400 F oven for 25-30 minutes or until just cooked through. Slice chicken as desired and serve! Makes 4-6 servings.
**You can omit, or you can replace with parmesan cheese if you are okay with dairy and are not completing a Whole30.
(Source: https://www.paleorunningmomma.com/paleo-pesto-baked-chicken-whole30/)
Baked Blueberry & Peach Oatmeal
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large egg whites
1 large egg
1-1/4 cups fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 can (15 oz) sliced peaches in juice, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts
Directions
In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
Transfer to an 11x7 baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned.
(Source: https://www.tasteofhome.com/recipes/baked-blueberry-peach-oatmeal/)
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large egg whites
1 large egg
1-1/4 cups fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 can (15 oz) sliced peaches in juice, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts
Directions
In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
Transfer to an 11x7 baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned.
(Source: https://www.tasteofhome.com/recipes/baked-blueberry-peach-oatmeal/)
Peach Crisp
For the Filling:
6-8 Peaches , peeled and sliced
2 tablespoons Unsalted Butter , melted
1 teaspoon Cinnamon
1/4 cup Brown Sugar
2 tablespoons Cornstarch
For the Topping:
1 1/2 cups Old-Fashioned Oats
3/4 cup Brown Sugar
3/4 cup Butter , cold
1 cup All-Purpose Flour
1/2 teaspoon Cinnamon
1 Pinch Salt
Instructions
Preheat oven to 350 degrees F.
In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.
Place fruit mixture in bottom of a greased dutch oven or 9x13-inch pan.
In a separate bowl, add the flour, oats, spices, and sugar. Stir to combine.
Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste.
Spread topping mixture over fruit.
Bake for 30-40 minutes or until done. Let cool for about 10-15 minutes and serve with ice cream!
(Source: https://ohsweetbasil.com/dutch-oven-day-3-peach-crisp/)
6-8 Peaches , peeled and sliced
2 tablespoons Unsalted Butter , melted
1 teaspoon Cinnamon
1/4 cup Brown Sugar
2 tablespoons Cornstarch
For the Topping:
1 1/2 cups Old-Fashioned Oats
3/4 cup Brown Sugar
3/4 cup Butter , cold
1 cup All-Purpose Flour
1/2 teaspoon Cinnamon
1 Pinch Salt
Instructions
Preheat oven to 350 degrees F.
In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.
Place fruit mixture in bottom of a greased dutch oven or 9x13-inch pan.
In a separate bowl, add the flour, oats, spices, and sugar. Stir to combine.
Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste.
Spread topping mixture over fruit.
Bake for 30-40 minutes or until done. Let cool for about 10-15 minutes and serve with ice cream!
(Source: https://ohsweetbasil.com/dutch-oven-day-3-peach-crisp/)
Best Damn Air Fryer Pork Tenderloin
Pork tenderloin (1.25lbs – 1.75lbs)
2 tbs brown sugar
1 tbs smoked paprika
1.5 tsp salt
1 tsp ground mustard
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp cayenne powder (optional)
1/2 tbs olive oil
Mix all dry ingredients in a bowl.
Trim the pork tenderloin of any excess fat/silver skin. Coat with a 1/2 tablespoon olive oil. Rub spice mixture on entire pork tenderloin.
Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145° – 160° F.
When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.
(Source: https://recipeteacher.com/best-damn-air-fryer-pork-tenderloin/)
2 tbs brown sugar
1 tbs smoked paprika
1.5 tsp salt
1 tsp ground mustard
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp cayenne powder (optional)
1/2 tbs olive oil
Mix all dry ingredients in a bowl.
Trim the pork tenderloin of any excess fat/silver skin. Coat with a 1/2 tablespoon olive oil. Rub spice mixture on entire pork tenderloin.
Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145° – 160° F.
When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.
(Source: https://recipeteacher.com/best-damn-air-fryer-pork-tenderloin/)
15 Minute Grilled Salmon
1 – 1 ½ lbs. salmon fillet cut into 4 pieces
Olive oil
For the House Seasoning:
¼ c. garlic powder
¼ c. kosher salt
¼ c. dried parsley
¼ c. dried minced onion
¼ c. dried basil
Prepare the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.
Prepare the Salmon: Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
Grill the Salmon: Heat grill to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side. The salmon is done when it flakes easily with a fork.
(Source: https://www.theseasonedmom.com/grilled-salmon/)
Olive oil
For the House Seasoning:
¼ c. garlic powder
¼ c. kosher salt
¼ c. dried parsley
¼ c. dried minced onion
¼ c. dried basil
Prepare the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.
Prepare the Salmon: Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
Grill the Salmon: Heat grill to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side. The salmon is done when it flakes easily with a fork.
(Source: https://www.theseasonedmom.com/grilled-salmon/)
Air Fryer Potato Wedges
2 medium Russet potatoes, cut into wedges
1 ½ tablespoons olive oil
½ teaspoon paprika
½ teaspoon parsley flakes
½ teaspoon chili powder
½ teaspoon sea salt
⅛ teaspoon ground black pepper
Preheat air fryer to 400 degrees F.
Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper and mix well to combine.
Place 8 wedges in the basket of the air fryer and cook for 10 minutes.
Flip wedges with tongs and cook for an additional 5 minutes. Repeat with remaining 8 wedges.
(Source: https://www.allrecipes.com/recipe/266826/air-fryer-potato-wedges/)
1 ½ tablespoons olive oil
½ teaspoon paprika
½ teaspoon parsley flakes
½ teaspoon chili powder
½ teaspoon sea salt
⅛ teaspoon ground black pepper
Preheat air fryer to 400 degrees F.
Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper and mix well to combine.
Place 8 wedges in the basket of the air fryer and cook for 10 minutes.
Flip wedges with tongs and cook for an additional 5 minutes. Repeat with remaining 8 wedges.
(Source: https://www.allrecipes.com/recipe/266826/air-fryer-potato-wedges/)
Thursday, July 9, 2020
Tuscan Chicken
15 Minute Wet Rub Marinade
4 boneless, skinless chicken breast halves
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 tsp EACH dried parsley, dried oregano onion powder, garlic powder salt
1/2 tsp EACH paprika pepper
1/4-1/2 teaspoon red pepper flakes
Vegetables
3 tablespoon olive oil divided (for chicken & veggies)
2 ears fresh corn cut off the cob (may sub 2 cups frozen sweet corn)
2 zucchini quartered lengthwise, cut 1/2-inch thick
1 yellow summer squash quartered lengthwise, cut 1/2-inch thick
12 oz. cherry tomatoes
2-3 cloves garlic minced
1/4 cup loosely packed basil shredded or chopped
8 oz. fresh mozzarella balls optional
Whisk together all of the Marinade ingredients in a medium bowl or large sealable bag. Remove 3 tablespoons to use later. Add chicken to marinade stir to evenly coat; let marinate at room temperature while you prep the veggies, preferably 15-30 minutes (may refrigerate up to 2 hours then let rest at room temperature for 20 minutes before cooking).
Heat 2 tablespoons olive oil in large a cast iron skillet over medium high heat. Once hot, add chicken and cook 3-4 minutes or until golden, flip over, cover, and reduce heat to medium. Continue to cook 4-6 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.
Heat 1 tablespoon olive oil to the now empty skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 3 minutes.
Reduce heat to medium-high and add zucchini, tomatoes, reserved 3 tablespoons marinade and ¼ teaspoon salt. Cook an additional 3-5 minutes or until zucchini reach desired crisp-tenderness.
Remove from heat and stir in fresh basil and mozzarella. Taste and season with additional salt, pepper and lemon juice to taste if desired. Serve chicken with vegetables.
(Source: https://carlsbadcravings.com/tuscan-chicken/)
4 boneless, skinless chicken breast halves
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 tsp EACH dried parsley, dried oregano onion powder, garlic powder salt
1/2 tsp EACH paprika pepper
1/4-1/2 teaspoon red pepper flakes
Vegetables
3 tablespoon olive oil divided (for chicken & veggies)
2 ears fresh corn cut off the cob (may sub 2 cups frozen sweet corn)
2 zucchini quartered lengthwise, cut 1/2-inch thick
1 yellow summer squash quartered lengthwise, cut 1/2-inch thick
12 oz. cherry tomatoes
2-3 cloves garlic minced
1/4 cup loosely packed basil shredded or chopped
8 oz. fresh mozzarella balls optional
Whisk together all of the Marinade ingredients in a medium bowl or large sealable bag. Remove 3 tablespoons to use later. Add chicken to marinade stir to evenly coat; let marinate at room temperature while you prep the veggies, preferably 15-30 minutes (may refrigerate up to 2 hours then let rest at room temperature for 20 minutes before cooking).
Heat 2 tablespoons olive oil in large a cast iron skillet over medium high heat. Once hot, add chicken and cook 3-4 minutes or until golden, flip over, cover, and reduce heat to medium. Continue to cook 4-6 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.
Heat 1 tablespoon olive oil to the now empty skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 3 minutes.
Reduce heat to medium-high and add zucchini, tomatoes, reserved 3 tablespoons marinade and ¼ teaspoon salt. Cook an additional 3-5 minutes or until zucchini reach desired crisp-tenderness.
Remove from heat and stir in fresh basil and mozzarella. Taste and season with additional salt, pepper and lemon juice to taste if desired. Serve chicken with vegetables.
(Source: https://carlsbadcravings.com/tuscan-chicken/)
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