Peach

Peach Ale & Pineapple Barbecue Chicken Thighs

August 15, 2017 by rachelle 23 Comments

Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

I bought a Kayak.

Well, two actually. Chris got one too because we all know that I should not be out and about rowing around a lake without supervision. Although I did have a life jacket and a whistle.

I have to tell ya that getting in and out of a kayak from a boat dock without falling in the water is a heck of a lot harder than it looks. Let’s just say it’s a good thing Chris was there and the neighbors got a good laugh. I’m just really glad they weren’t home to witness my exit strategy because that wasn’t pretty.

Once I got going I really had a blast. There is nothing quite like paddling around a lake while looking at the trees, birds, and pretty houses to quiet the soul. It was nice to just be. To work and row, then float around peacefully with the sounds of the water and feeling the perfect breeze.

It was a magical day that I plan to put on repeat. It’s also a beautiful way to begin healing a broken heart.

Peach Ale & Pineapple Barbeque Chicken Thighs

Ingredients

12 ounces peach wheat ale
2 cups ketchup
1 cup brown sugar
1/2 cup pineapple preserves
1/4 cup molasses
1 tablespoon apple cider vinegar
2 tablespoons honey
1/2 teaspoon ground cayenne pepper
1/2 teaspoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon butter
5 boneless chicken thighs

Instructions

Preheat oven to 325
Combine beer, ketchup, brown sugar, pineapple preserves, molasses, apple cider vinegar, honey, cayenne, smoked paprika, garlic powder, and onion powder in a pot and cook over medium heat until all ingredients combined, sugars are melted, and the mixture is thickened - about 30 minutes stirring often
Melt butter in a cast iron or oven proof skillet over medium high heat
Add chicken thighs and brown about 1 minute on each side
Cover chicken with sauce and transfer to oven and bake until chicken is cooked all the way through and the internal temperature reaches 165 - about 15 - 20 minutes

Peach Beer Blueberry Shortcakes

July 20, 2017 by rachelle 16 Comments

Peach Beer Blueberry Shortcakes are made with peach lambic beer and served on Raspberry Chocolate Stout Biscuits for a tart and sweet treat.

I did it. Two times. All by myself.

I successfully road (rowed?) my kayak alone. Two times! It’s crazy, right?Last weekend Chris went camping and four wheeling in the Georgia woods with some friends. If you have spent any time visiting this here website, you know that I absolutely did not go with them. Everyone had a better time.

I went to the lake. My first couple of times out kayaking was touch and go, but I was bound and determined that I could do it myself. I grabbed my shades, life jacket, and my trusty whistle and headed down to the pier.

I took a few deep breaths and set my kayak in the water and climbed in. Well, truth be told, it wasn’t as graceful as that sounds. Also, Chris knows me well enough to think ahead and bought this contraption that connects my paddle to my boat. Let’s just give a collective sigh of relief there because otherwise I’d still be floating around out there.

About 30 seconds after I pushed away from the dock, I realized that my kayak had been sitting on the pier and I didn’t think to look all the way inside where my feet were and it occurred to me that a snake could come slithering out of there and then I’d have a heart attack and drown. I told myself that if there had been any creatures in my kayak, all the commotion of boarding it would have scared them to kingdom come.

I was concerned about how I was going to extract myself from the kayak and get back up on the dock, but all was well and I was able to use the ladder. Oddly, the first time went better than the second time. I managed to get out without falling in, but there was quite a bit of water that needed to be drained from my vessel.

I rowed (road?) around the lake and all was well, but for one incident. All the safety information tells you to stay close to the shore line. That way you can get to land if you need to and you stay out of the way of the boats with motors that may run you over. I was sailing along nicely until I passed a neighboring dock and right about the time I was behind his boat the neighbor fired it up. I nearly had a heart attack and started rowing as fast as I could. Fortunately, the guy was safety-minded and looked behind him before backing out.

I thought I was going to have to use my whistle!

Peach Lambic and Blueberry Chocolate Stout Biscuit Shortcakes

Ingredients

For the Biscuits

4 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
12 tablespoons cold butter cut into 1/4 inch pieces
1/4 ounces goat cheese softened
1 1/2 cups milk
1/2 cup heavy cream
1/4 cup raspberry chocolate stout

For the Blueberries

1 pint fresh blueberries
1/2 cup sugar
1/2 cup peach lambic or peach beer
Whipped cream for topping

Instructions

For the Biscuits

Preheat oven to 450
Whisk together flour, baking powder, baking soda, and salt in a large bowl
Using a pastry cutter, cut in the butter until the mixture is coarse and somewhat lumpy
Add milk, goat cheese, and beer and gently mix until dough comes together
Turn out onto a lightly floured surface, roughly form into a 3/4 inch thick rectangle
Use a 2 1/2 inch biscuit cutter to cut out biscuits
Repeat shaping and cutting dough until it's all used up
Transfer to a parchment lined baking sheet
Brush tops with the heavy cream
Bake 13-15 minutes or until golden brown
Cool on a wire rack

For the Blueberries

Combine blueberries, sugar, and beer in a pot, bring to a boil, reduce and cook until soft and syrupy - about 10 minutes

Assembly

Cut biscuit in half, top half with blueberries, then whipped cream, finish withe second half of biscuit

Author: Rachelle

Peaches and Cream Chia Overnight Oats Recipe

August 29, 2016 by rachelle 11 Comments

Peaches and Cream Chia Overnight Oats Recipe

I’m usually of the opinion that Monday’s blow, but this particular Monday is probably the saddest day of the year for the kids of the Charlotte school system. While, I’m sure I’m hearing cries of joy from all the parents, I’m fairly certain the kids are primarily feeling gloom and doom for the end of carefree summer days and all things fun to the return to school. Kids, you have my sympathy.

I’m a bit late to the back to school recipe party due to my involuntary 28 day abstinence from all things internet, blog, social media, and the outside world thanks to Microsoft totally blowing up my computer with its stupid forced Windows 10 update and the ongoing aftermath plethora of technical problems. I think I should be compensated with unlimited new computers and software for life. Who’s with me?

Even though Microsoft and back to school can both totally suck it, we’re still lucky enough to have an abundance of sunshine and summer produce. I’m not ready to give up summer yet and even though the kiddos may be stuck in a classroom until Thanksgiving break, they can start out their days with some Peaches and Cream Chia Overnight Oats. This is such an easy make ahead grab and go breakfast, it’s a win for mom or dad and/or the kids can practically make it themselves.

Don’t like peaches? No judgments. Use strawberries, or blueberries, or cherries, or some kind of berry combo. The chia seeds help with an interesting texture and pudding consistency, but if that’s not your jam, just leave them out and it will still be delicious, but not quite as thick. You can also substitute honey or maple syrup for the agave. You can double it up so there is enough to pack for the kids to take to school and for you to pack for work. Moms and dads should start out the day right too.

Don’t worry kids, the time will fly and before you know it Christmas will be here!

Peaches and Cream Chia Overnight Oats Recipe

Ingredients

3 -4 medium peaches pitted, diced, and skin removed
1 13.5 can full fat coconut milk
1 cup old fashioned oats
1/3 cup chia seeds
2 tablespoons agave
couple pinches cinnamon for optional garnish

Instructions

Combine coconut milk, oats, chia seeds, and agave in a large bowl
Distribute coconut milk mixture evenly between 4 or 5 small Mason jars
Distribute peaches evenly over the top of each jar with coconut mixture and sprinkle with cinnamon if using
Cover tightly with jar lids and refrigerate

Peach Ale Peaches and Cream Donuts

July 18, 2016 by rachelle 20 Comments

Mondays should always start with beer and donuts.

And glaze. Lots and lots of glaze.

It’s peach season after all, so shouldn’t we be living it up? We’re putting peaches in everything over here. I know you probably have an expectation of ice cream or popsicles in just about every post coming your way because that’s just the way I roll. And it’s summer and it’s dang hot, but we need some variety up in here, don’t we? So I bring you beer, and peaches, and donuts, (I gave up on the proper spelling because I’m a SEO ho), so Peach Ale Peaches and Cream Donuts are the star of this show!

You can go wrong with that, right? Beer makes everything better. That’s my story and I’m sticking to it.

Sorry, y’all! I was so distracted by peach beer and donuts, I forgot to ask how your weekend was and what in tarnation you have been up to? We had a week of relaxation of the stay-cation then sadly, we had to return to real life. Fortunately, we followed that work week up with a weekend filled with fun and some down time. And now it’s Monday again. I vote that we switch things around and the work week is 2 days and the weekend is 5! Who’s with me?

If only I ruled the world. Things would totally be different.

Have a fantastic week, friends! I hope your week is filled with beer, donuts, peaches, and all things delicious and fun!

And glaze. Lots and lots of glaze!

Peach Ale Peaches and Cream Donuts

Ingredients

For the Donuts

2 1/4 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
Pinch of nutmeg
1 large egg room temperature and lightly beaten
1 tablespoon vanilla bean paste
3/4 cup buttermilk
1 cup peach ale
2 tablespoons butter melted
8 ounce cream cheese softened
2 - 3 peaches peeled and very small diced

For the Glaze

4 cups powdered sugar
2 - 4 teaspoons vanilla bean paste according to taste
1/2 cup whole milk - start with 1/4 cup then add 1 tablespoon at a time until desired consistency - this can be halved because I love a lot of glaze

Instructions

For the Donuts

Preheat oven to 350
Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg
In a separate bowl, whisk the egg, milk, butter, vanilla bean paste, peach ale
Gently stir the wet ingredients into the dry, then stir in the cream cheese - cream cheese may be lumpy, but it's ok
Coat donut pans with cooking spray
Spoon batter into donut pans almost all the way full - evenly sprinkle in peach pieces into the batter in the pan - NOTE: I did it before and after adding the batter and it made no difference
Bake 23 - 26 minutes
Cool for 5 minutes or so on a wire rack then turn out on rack to cool completely

For the Glaze

Add sugar to a bowl and stir in vanilla bean paste and 1/4 cup milk
Continue adding milk 1 tablespoon at a time until desired consistency is reached
Pour over donuts

Honey Roasted Peaches with Mascarpone

September 14, 2015 by rachelle 39 Comments

Happy Monday, friends! I’ve missed you!

I’m sorry I didn’t warn you about my staycation. I actually fully intended to continue posting on this here blog during my vacay, but I changed my mind because I was in serious need of some good ole R&R.

Corporate America kicked my butt in the weeks leading up to my vacation and my fellow blogger friends know that blogging is also a full time job.

Don’t get me wrong – I’m totally not complaining here. I LOVE this here website and I LOVE LOVE LOVE all of you!

Sometimes you just need to take a break from life, right?

While I would not refuse another week of paid vacation, I am feeling rested, refreshed, and recharged. I almost completely disengaged from all things internet and work related. I finally saw Fargo in its entirety, went to a party, hosted a dinner party, took a nap, slept in, and saw Van Halen in concert.

I also went for a bike ride without injury – those of you that have followed this here website know that’s a miracle in and of itself and worthy of a vacation.

My vacation may be over and the transition to fall is becoming more obvious, but I’m hanging on to vacation mentality and the spirit of summer for a little while longer. We have delicious summer peaches, my tomato plants are troopers and still producing new fruit (we are in the south afterall!), even though my pumpkin patch is growing out of control – we are the epitome of contrasts and contradictions over here.

Cheers to taking time to center yourself when needed and to a fantastic week ahead!

Roasted Peaches with Mascarpone

Ingredients

4 peaches halved and pitted, cut a little more out from where the pit was to make room for more mascarpone
8 ounces mascarpone at room temperature
1 teaspoon vanilla bean paste
1 teaspoon cinnamon
3 tablespoons honey
5 tablespoons melted butter
Fresh tarragon and chopped pistachios for garnish optional

Instructions

Preheat oven to 350
Stir together mascarpone, vanilla bean paste and cinnamon and refrigerate at least 30 minutes
Brush a baking dish with 1 tablespoon of the butter and arrange peaches in the baking dish cut side up - you can slice of a small piece of the back for them to sit flat in the dish
Whisk together honey and butter and pour over the peaches, use a pastry brush to make sure they are covered all over
Roast until softened and somewhat browned, 25 - 30 minutes
Fill each of the peach halves with the mascarpone mixture
Garnish with chopped tarragon leaves and pistachios, if using
Serve immediately

Adapted from Bobby Flay

Bourbon Peach Mousse

September 3, 2015 by rachelle 59 Comments

What do you do when you act like a lunatic at the farmer’s market and buy too many peaches?

Break out the bourbon.

I know! I know! I just made blueberry mousse like a week ago!

I couldn’t help it. Lisa was at our house and we were brewing beer. I made the blueberry mousse (maybe the beer kicked in?) and I had an epiphany.

Bourbon Peach Mousse. Yessssss! Lisa agreed!

Everything’s better with bourbon! Happy weekend, y’all!

Bourbon Peach Mousse

Ingredients

4 peaches pitted, peeled, and chopped
2-4 tablespoons bourbon
1/8 teaspoon cinnamon
1/2 cup sugar
pinch of salt
1 cup sour cream
8 ounces cream cheese
1 cup heavy cream chilled
Mint for garnish

Instructions

Chill bowl of a stand mixer and the whisk attachment in the freezer for 20-30 minutes prior to whipping the cream
Reserve a couple of tablespoons of uncooked peaches for garnish, or reserve some after the next step
Combine peaches, bourbon, cinnamon, and sugar in a large bowl and let it hang out for about an hour at room temperature
Heat a skillet on medium high and add peach-bourbon mixture
Cook on medium high until bubbly, reduce heat and continue cooking until peaches are soft, 10-15 minutes
Remove from heat and cool to room temperature
Add heavy cream to the mixing bowl that has been chilling in the freezer and attach whisk
Whip cream on medium high until soft peaks form, 3-4 minutes
Transfer peach-bourbon mixture to the bowl of a food processor, add sour cream and cream cheese and puree until smooth
Add the peach mixture to the bowl with the whipped cream, fold gently to combine
Transfer the mouse to a zip top bag and cut a small piece off the corner
Pipe into dessert cups
Garnish with reserved peaches and mint, if desired

Adapted from Food & Wine July 2015

Grilled Peaches and Watermelon

August 5, 2015 by rachelle 46 Comments

This post is about mistakes. We all make them, right?

For instance, this dish? Was supposed to be a Grilled Watermelon and Grilled Peach Caprese. I forgot the cheese. Oops.

I’ve had a lot going on this week. And I love knowing I have all of you, my friends, to talk to. Thank you for being you. I know that every single day I can wake up and talk to all of you. Your blog, my blog, I feel a connection to all of you.

I appreciate each and every one of you.

One of my mistakes: This was supposed to be a Grilled Watermelon and Peach Caprese for Lisa’s Annual Birthday Meat Fest. I forgot the mozzarella. Chris called me out on the lack of cheese when I put it on the table. Lisa gave me a break. She’s awesome like that.

I jack things up like that now and then. I’m glad I’m forgiven. XOXOXO

And this is me being honest. Love y’all!

Grilled Peaches and Watermelon

Ingredients

1 watermelon
4 peaches
A bunch of basil
1/8 cup balsamic reduction

Instructions

Grill watermelon and peaches about 1-2 minutes each side
Arrange on plattter
Top with basil, mozzarella, and balsamic reduction if desired

Grilled Swordfish with Summer Fruit Salsa

July 20, 2015 by rachelle 22 Comments

What’s up butter cup? How is your week going?

You know that we’re trying to lighten things up over here. It’s a necessity. Trust me. This is a dish I made a couple of weeks ago before I took the plunge into the weekday vegan I’m so fat plan and hope to lose weight commitment.

Don’t get me wrong – I was hoping to lose some pounds then. But seriously, I had to resort to more drastic measures when I ran out of clothes that fit.

Phew. Thanks for letting me get that out. The weekday vegan plan is going well and I’m happy to report that I lost almost 4 LUBS last week. Woot! My pants still don’t fit, but we are well on our way and I’m so dang relieved to have lost a few! I think all the fruit and veggies are generally making me feel better too!

Swordfish was on sale at the Teeter, so we picked up a couple of filets. I hadn’t planned beyond ~~making Chris cook his own dinner~~ politely asking Chris to throw them on the grill. Then I remembered all the fruit I had on hand and decided we needed to use it up before it turned to slime and my fridge went into the land of disgusting. So I threw it all together and made this summery tropical fruity salsa business.

I’m still having a bit of trouble with my pants, but things are improving and I’m glad we had this little talk.

Grilled Swordfish with Summer Fruit Salsa

Ingredients

2 swordfish filets
salt and pepper
2 peaches peeled, pitted, and roughly cut into chunks
1 avocado pitted and roughly cut into chunks
1/2 cup blueberries
juice of 1 lime
1 serrano or jalapeno pepper sliced, optional

Instructions

Preheat grill or oven to 350
Salt and pepper swordfish according to taste
Put swordfish filets on a wood grill board that has been soaked in water for 2 hours or into a baking dish lightly coated with cooking spray
Cook on grill or bake in oven for about 10 minutes
Add peaches, avocado, blueberries, lime juice, and pepper if using, to a bowl and toss to combine
Transfer cooked swordfish to plates and top with salsa

Champagne Peach Berry Cherry Cobbler Cake Thing

July 2, 2015 by rachelle 27 Comments

Is it a cake or is it a cobbler? Beats me, but it sure is delicious!

I can tell you that my cherry obsession is on fire. And we’re back to cooking with booze.

I just can’t help myself. I’m totally and ridiculously out of control over here.

They’re just so dang gorgeous and delicious! I’ve been stocking up on all this summer fruit and putting it in everything. I’m still doing the crazy lady thing with the cherries at the grocery and I’m a lunatic at the farmer’s market. Maybe I need an intervention.

Or I just need more booze. You just can’t go wrong with champagne and strawberries, right? And cake?

I totally didn’t plan this red, white, and blue theme because umm….I’m not that organized. There you have it. The ugly truth.

So here we are with a red, white, and blue dessert of undetermined origin and name just before Independence Day. That’s interesting. I wanted to make a cobbler, but with a vanilla cake topping rather than biscuit or oatmeal crisp.

What happened is kind of a boozy fruity upside down vanilla cake business.

Just in time for the holiday. I love it when a no plan comes together.

Do you have big plans for the holiday weekend? I’m not sure yet what we’re going to do. Every year our neighbors spend a college fund on fireworks and we can see a fantastic show without ever leaving our yard. How fun and convenient is that?

Champagne Peach Berry Cherry Cobbler Cake Thing

Ingredients

For the Fruit

1 pound of cherries I used Ranier, rinsed, pitted, and stems removed
3 peaches pitted, pealed, and cut into 1 inch pieces
1 pint blueberries rinsed
2 pints strawberries stems removed, larger ones cut in half
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 cup champagne prosecco, or sparkling wine

For the Cake

2 sticks butter room temperature
1 1/2 cups sugar
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 large eggs room temperature
3 large egg yolks room temperature
2 tablespoons vanilla bean paste
1 cup buttermilk

Instructions

Reserve a combination of a few berries and/or cherries for garnish if desired
Combine cherries, peaches, blueberries, strawberries, sugar, cornstarch, and champagne (or other sparkling wine) in a Dutch oven, bring to a boil, reduce heat to medium-low and simmer until thick and syrupy - about 25 minutes.
Preheat oven to 350
Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Add vanilla to butter/sugar mixture, beat until combined
Add eggs to butter/sugar mixture one at a time, incorporating each before adding the next
Alternately add the flour mixture and buttermilk, starting and finishing with flour
Transfer fruit mixture to a large baking dish coated with cooking spray
Using a spoon, drop large blobs of cake batter on top of the fruit
Bake at 350 for about 30 minutes, or until cake is golden brown and a toothpick stuck in the center comes out clean.
Cool on a wire rack
Top with whipped cream and garnish with some reserved berries if desired
Serve warm or at room temperature

Cake part of recipe adapted from Martha

P.S. If you plan to make this unnamed dessert and take some pics – make sure you take your pics quickly or this will happen. Happy Independence Day, y’all!

Giveaway and Peach Ale Cherries with Chocolate Stout Whipped Mascarpone on Chocolate Pound Cake

June 17, 2015 by rachelle 33 Comments

It’s Wednesday! Let’s party!

Happy Wednesday, y’all! What a better way to start your hump day than with a boozy dessert and a giveaway?!?!

Let’s put beer in everything! We’ve got cherries reduced in R. J. Rockers Son of a Peach and some Samuel Smith’s Organic Chocolate Stout whipped into the mascarpone. I confess – Sara Lee helped out with the chocolate pound cake.

Do I know how to party or what? Well, me and Sara Lee. Or is that me and my Bobby McGee?

Anyway, it wouldn’t be a party without some swag, right?

There is no special occasion for this giveaway, except who doesn’t like getting free stuff and I love y’all! So when a great group of blogger friends invited me to participate in a Williams-Sonoma gift card giveaway, I said a big “heck yeah!” Enter below and best of luck!

Note: This post is not sponsored by R.J. Rockers, Sam Smith, Sara Lee, or Williams-Sonoma – these are just a few of my favorite things. Not sponsored by Julie Andrews either.

Peach Ale Cherries on Chocolate Pound Cake with Chocolate Stout Whipped Mascapone

Ingredients

4 pounds fresh cherries pitted and stems removed
1 12 ounce bottle peach ale I used R.J. Rockers Son of a Peach
2 tablespoons corn starch
1 8.8 ounce container mascarpone cheese
2 tablespoons heavy cream
1 tablespoon honey
2 tablespoons confectioner sugar
6 tablespoons chocolate stout I used Samuel Smith Organic Chocolate Stout
Prepared chocolate pound cake slices I used Sara Lee

Instructions

Combine peach ale, cherries, and corn starch in a Dutch oven over high heat, bring to a boil, reduce to a heavy simmer
Cook until thick and syrupy - I let them go for about 1 hour
Set aside to cool
In a stand mixer fitted with the whisk attachment, combine mascarpone, honey, heavy cream, and sugar.
Beat on medium high until combined and smooth - 1-2 minutes
Add chocolate stout and whip until combined, scraping down sides when necessary
Arrange chocolate pound cake on a plate, top with cheese mixture, then cherries

Recipe note: You do not need 4 pounds of cherries (although they cook down significantly). I like to cook a big pot of fruit compote and freeze it to use in the winter. Obviously there was a lot of cherry mixture left over, but the rest was enough for 4 servings.

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