all things food
This delicious recipe for Peach Cobbler is simple and easy, and allows the glorious flavor of summer peaches to shine through. With just 30 minutes of hands-on time before baking in the oven, this is easily one of our “go-to” summer desserts. Vegan-ada…
Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!
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Peach season is in full swing! And if there’s one thing I can’t resist, it’s a fragrant and juicy summer peach. And while peach desserts are great, peaches also go fabulously well with savory dishes. For this Chipotle Peach Salsa, the sweetness of the peaches perfectly balances the smoky heat of chipotle pepper, while lime and cilantro keep the salsa light and fresh. You’ve got to try this amazing salsa. Scoop it up with chips, spoon it over your grilled chicken or fish, or pile it onto some rice as part of a bowl meal!
Originally published 7-30-2010, updated 8-6-2022.
This fresh (not cooked) salsa is super simple. You’ve got some of the classic salsa ingredients like onion, garlic, cilantro, lime, and salt, but instead of using tomato as the base flavor, we’re using peaches. To balance the sweetness of the peach I’ve added some chipotle peppers in adobo sauce, which has a spicy and smoky flavor. Then for a little extra zing, I threw in some grated fresh ginger!
Yes, this Chipotle Peach Salsa is spicy. You can control the level of the heat by adjusting how many chipotle peppers are added. Start with one and just stir in more until it gets to where you like it! If you prefer no heat, simply leave the chipotle peppers out and you’ll have a great classic peach salsa.
This salsa is so good you’ll probably find yourself stuffing chip after chip piled high with the salsa into your mouth. But if you want to serve it as part of a meal, try adding the salsa on top of grilled chicken, fish, or shrimp. Fruit also goes quite well with pork, so this salsa would be awesome on some pork chops or a pork tenderloin! It would also make a great add-on to bowl meals, like these Mango Coconut Tofu Bowls or Sweet and Spicy Chicken Bowls.
Fresh salsas last somewhere between 3-5 days in the refrigerator, but the longevity will depend on the freshness and ripeness of the ingredients. If your peaches are very ripe and soft, like the ones I used today, the salsa will break down a little faster. If the peaches are a little more firm, you may get more of a lifespan out of the salsa. But I love using soft peaches because they create a saucy texture in the salsa as you stir everything together!
For this Chipotle Peach Salsa, you’ll need 2 lbs. of fresh ripe peaches (about 8 peaches), ¼ of a red onion, 2 cloves of garlic, 1 fresh lime, about 1 tsp grated fresh ginger, ½ bunch of cilantro, and 2 chipotle peppers in adobo sauce.
This is what the chipotle peppers in adobo sauce look like. You can use one pepper if you just want a little heat, then add more to your liking. I added two peppers (finely chopped).
Chop the peaches (not peeled) into small pieces. Finely dice the red onion. Mince the garlic and grate the ginger. Roughly chop the cilantro and mince the chipotle peppers. Add the peaches, onion, garlic, ginger, cilantro, and chipotle peppers to a bowl. Squeeze about 1 Tbsp lime juice over the top and add ¼ tsp salt.
Stir everything together, then give it a taste. Add more lime and salt as needed. I ended up using 2 Tbsp juice and ½ tsp salt, total. If your peaches are very soft, they will form a saucy texture the more you stir the ingredients together. If your peaches are firm, you’ll have a chunkier salsa, similar to the texture of pico de gallo.
Enjoy that deliciously sweet and smoky peach salsa immediately or refrigerate for later!
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This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.
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This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.
Galette is French for a free-form pastry with a sweet or savory filling. It’s baked on a sheet pan, not a pie pan. It’s the perfect way to use a bounty of juicy, ripe peaches. It’s an absolute cinch to put together and looks gorgeous on your table for the three seconds it takes before it gets gobbled up.
Skip pale yellow peaches and opt for fruit that has a deep golden color. It should feel heavy for its size, and the flesh should be firm but still have a bit of a give. The skin around the stem should be slightly wrinkled, and the fruit should have a robust honey-like aroma.
If prepping fresh peaches seems like too much work, or if you simply don’t have access to them, opt for two pounds of frozen. You can use canned or jarred but opt for ones without added sugar. Drain them and pat them dry. If all you have are peaches packed in syrup, rinse them off, pat them dry, and lower the sugar in the recipe to ¼ cup.
With pride! You can serve it warm or cold, though warm is so much better. I love finishing a peach galette with a pinch of flaky salt. Then I serve the slices with a dollop of homemade whipped cream and a drizzle of honey. It also goes well with a scoop of no-churn strawberry ice cream and chopped pistachios. If you want to get real fancy with it, serve it with a chilled glass of rosé. OH, YOU’RE WELCOME.
A galette is best enjoyed the day it’s made, but if you manage some sort of self-control, first email me your secret. Then wrap any leftovers in parchment or wax paper and store them in an air-tight container at room temperature for up to two days. There is NO WAY they will last any longer than that, so stop showing off your superior craving control and don’t even bother asking me about freezing.
Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop with a sprinkle of water, place a 15×15-inch sheet of parchment paper on it, dust it with flour, and place the pie dough on top. Roll the dough into a 14-inch circle, about 1/4 inch thick, and use a fork to poke a few holes in the center. Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer.
Cut the peaches with their skin on into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar with the cornstarch, then sprinkle the sugar mixture over the peaches.
Toss the peaches gently to cover them in the sugar mixture. Place the peaches in a mesh sieve and place it over the large bowl. Macerate the peaches for about fifteen minutes until they release their juices.
Take the juices (not the peaches) and simmer them in a small pot. Do not stir, as this will crystallize the caramel. Occasionally pick up the pan to swirl the juices. Once the juices thicken and turn a golden brown, remove them from the heat.
Remove the chilled pie dough from the freezer. Layer the peach slices on the dough, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.
Fold the outer lip of the dough over the peaches, pleating it where necessary. You’re not looking for perfection here; that’s the beauty of a galette. Lightly brush a thin layer of heavy cream onto the top of the galette.
Bake for 40 minutes, or until the crust is crispy and golden. Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.
I mean, is this the prettiest thing you’ve seen all day or what?!?!?!? Eight servings for under $10 and JUST SIX INGREDIENTS. This one’s gonna be on repeat for a while.
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Made with a few simple ingredients, this fresh Pineapple Salsa is perfectly balanced and bursting with juicy delicious flavor! A delicious complement to tacos, quesadillas, and tostadas, or serve as a refreshing appetizer with tortilla chips. Vegan. …
Peanut butter banana quesadillas are a quick and easy single-serving dessert that you can make in minutes with pantry staples!
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I love single-serving desserts. They’re usually pretty quick and easy, and they give me just enough sweetness to kill the craving without having the leftovers stare me down for the rest of the week. These Peanut Butter Banana Quesadillas are one of my favorite single-serving quick fixes because they’re just so warm, gooey, and delicious. …And I usually have the ingredients on hand! 🥰
And P.S. I’m using the word quesadilla figuratively here. There is no cheese in this dessert “quesadilla.”
Originally posted 5/27/2103, updated 7/7/2022.
Well, peanut butter and sliced bananas, obviously, but there’s also a little sprinkle-sprankle of chocolate chips in there that get all melty and delicious as the quesadilla cooks in the skillet! The banana gets a little soft and extra sweet themselves, then it’s all contrasted by the slightly salty peanut butter and crispy tortilla. It’s really quite perfect.
This quick dessert is quite flexible, as you can imagine. Here are some other things you can add into your “quesadilla” if you have them on hand:
Don’t forget, you can freeze the leftover banana for later!
You’ll need one 7 or 8-inch flour tortilla for this recipe, ½ a banana (sliced), a couple tablespoons of peanut butter, and about a tablespoon of chocolate chips.
Spread the peanut butter over the surface of the tortilla.
Add the banana slices and chocolate chips over one half of the tortilla, then fold it to close. The peanut butter acts as sort of a glue to hold it together (similar to how cheese holds a regular quesadilla together).
Cook the quesadilla in a skillet over medium heat until it’s golden brown and crispy on both sides and the chocolate and banana are a bit melty on the inside. I don’t add any butter or oil to the skillet when I cook the quesadillas, but you can if you want an extra rich quesadilla.
Slice the quesadilla in half and then enjoy that ooey-gooey goodness while still warm!
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Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes!
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Strawberry season is so fleeting and I’m always tempted to buy a ton of strawberries when they’re on sale at the height of the season. So I like to make a quick batch of this strawberry syrup to enjoy that fresh strawberry flavor a little longer. You can use it in all sorts of things from strawberry lemonade, to homemade ice cream (recipe coming soon), or just as a topper for your yogurt, ice cream, waffles, and pancakes. Bonus: if you cook it down a little longer it will thicken up even more and make a delicious homemade strawberry jam!
Strawberry syrup, at its most basic, is just fresh strawberries and sugar cooked down until they form a delicious and vibrant syrup. I’ve added a little bit of vanilla extract and salt for depth, which really gives the strawberry syrup more dimension. It’s so good that you’ll want to just eat it by the spoonful!
I like my strawberry syrup to be a little bit chunky with bits of strawberry still in the syrup, but if you prefer a smooth and clear syrup, simply strain the mixture through a fine wire mesh strainer to remove the remaining strawberry flesh. The total volume of the syrup will be slightly reduced after straining.
I love spooning strawberry syrup over pancakes, waffles, French toast, ice cream sundaes, or yogurt parfaits. But you can also use it to make lemonade, mix it into cocktails and homemade popsicles, drizzle it over cakes, or blend it into smoothies.
With this one simple recipe you can make either strawberry syrup or strawberry jam! The only difference is how long you simmer the strawberries. A shorter simmer time will have less evaporation and a more syrupy consistency. Simmer longer to evaporate more water and create a thicker, jam-like consistency. And if you accidentally simmer too long and make the syrup thicker than you’d like, you can simply stir in a bit of water to thin it out again.
You can keep this homemade strawberry syrup in the refrigerator for about three weeks, or freeze it for longer storage.
Begin by washing and chopping one pound of fresh strawberries into ¼-inch pieces.
Add the chopped strawberries to a medium saucepot along with ¾ cup of sugar.
Begin to stir and cook the strawberries over medium heat. The sugar will immediately start to draw the water out of the strawberries, creating a syrup.
Let the strawberries simmer over medium to medium-low heat for 5-10 minutes, or until the strawberries have broken down and lost their shape, and the syrup has thickened to your desired consistency. Keep in mind that the syrup will thicken further as it cools.
Remove the syrup from the heat and stir in 1/4 tsp vanilla extract and 1/8 tsp salt. You can either use your syrup as-is with the strawberry chunks in it or strain it through a fine wire mesh strainer to make a clear, smooth syrup. I like the bits of strawberry in mine. ;)
Keep your strawberry syrup in an air-tight container in the refrigerator for up to three weeks. Spoon it over all of your favorite summer foods!
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These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!
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If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!
You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.
Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!
I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.
Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.
I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.
Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.
In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.
Pour the wet ingredients into the bowl of dry ingredients.
It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.
You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.
Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.
Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).
Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.
These blueberry muffins are seriously SO good!!
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Rolled oats, dried fruit, and nuts soaked in cold milk or yogurt make Muesli a quick and refreshing meal prep breakfast for summer!
The post Muesli appeared first on Budget Bytes.
I was rummaging through my pantry the other day and noticed that I had way too many half-used bags of dried fruit and nuts, and I knew exactly what I needed to make to use up all those odds and ends. Muesli! What is Muesli? The short answer: muesli is the old-school version of overnight oats. Keep reading below for a more detailed explanation!
Originally posted 3/1/2011, Updated 5/18/2022.
Muesli is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice. This dish is attributed to a Swiss doctor, Maximilian Bircher-Benner, who fed this refreshing and filling breakfast to the patients in his hospital. For that reason, muesli often goes by the name “Bircher Muesli.”
You might be asking yourself, “How is that different from granola??” While they are similar, there are distinct differences between muesli and granola. Muesli is almost like raw granola. You can turn muesli into granola by adding some sweeteners and binders, like honey or brown sugar and oil, then baking it until it becomes deliciously crunchy.
There are a few different ways you can enjoy muesli. You can add cold milk or yogurt, stir it on up, and let it soak for just a few minutes so the oats are just barely chewy. Or, if you prefer a softer oat, you can let them soak overnight or for up to about four days. And just like the “overnight oats” that have taken the internet by storm over the past decade, muesli is a great way to meal prep your breakfast for the week.
You can also treat your muesli like little homemade instant oatmeal packets. Divide the muesli into ⅓ or ½ cup servings, place in resealable containers, then every morning add about a cup of milk and microwave for a minute or two and you have a hot bowl of oatmeal.
The best type of oat for muesli is, in my opinion, old-fashioned rolled oats. These oats are hearty and have a lot of texture, but still soften fairly quickly when soaked. Quick oats are very thin and delicate and will create a much mushier texture in your muesli. Steel-cut oats are very tough and will need to be soaked for several hours before they soften.
Just like overnight oats, you can add so many different things to your muesli. You can add any type of dried fruit, nut, or seed to the dry mix (stored at room temperature), or once you begin soaking your muesli you can add wet or perishable ingredients, like fresh fruit or maple syrup.
Add your oats, fruit, nuts, spices, and sweetener (optional) to a bowl. I used 3 cups old-fashioned rolled oats, ½ cup chopped walnuts, ½ cup dried cranberries, ¼ cup sunflower seeds, 2 Tbsp brown sugar, and ½ tsp cinnamon.
Simply stir the ingredients together and now it’s ready to use!
You can store this mix in an air-tight container at room temperature. It will last just as long as the individual dry ingredients themselves.
To enjoy your muesli, measure ½ cup of the dry muesli mix into a bowl. Pour ½ cup of milk (or more) over top and let sit for about five minutes (or refrigerate overnight for a softer oat).
Enjoy the muesli as is or top with your favorite fresh fruit, maple syrup, or nut butter.
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