Peach season is my absolute favorite season. Ripe peaches remind me of a simpler time when I was back in Mississippi with my grandparents surrounded by fresh peach pie. Recently I cruised my local farmers’ market and saw the most stunning peaches that brought me right back to those days. I originally wanted to make something sweet but decided something savory would be a bit different and fun too.
I happened upon this incredible Maple Pork and Apples recipe on BHG and knew it would taste so fantastic with peaches for a delicious summer twist. Pork is definitely a meat that really takes on sweet flavor super well. Allowing the peaches to caramelize and meld with the chops created such a wonderful flavor. A bit of bourbon also kicked it up a notch too!
I made the following changes to the original dish:
- I thinly sliced two medium sized sweet potatoes and added them to the bottom of the dish for a more complete meal.
- I replaced the apple slices with peach slices.
- I added 1/2 chopped onion for some additional texture.
- I also combined 2 tablespoons of bourbon with the maple syrup to deepen the flavor.
- I tried this dish later in the week baked at 425 for an hour and also loved it though you still might want to reduce the liquid a bit to thicken it.
- Lastly I garnished with a bit of thyme for some beautiful color.
The results were perfection. I can’t wait to combine fresh peaches in more of my savory dishes over the summers. It is a great way to use them up and get a sweet kick in your dinner. I know I will definitely be making this a few more times before my precious peaches are long gone.
30-Minute (or Less) Dinners, 30-Minute (or Less) Pork Recipes, Delish Dish, Dinner, Easy Dinners, Main Courses, Pork Chops, Pork Recipes, Quick and Easy Recipes | Tags:
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The official start of summer is just a week away but it is definitely feeling a lot like summer in Chicago already. When the weather warms up, I love to keep it much more low-key in the kitchen. That means you will not find me making elaborate cheesecakes and braised meats but instead I love to grill outdoors and make frozen icebox desserts, like this Frozen Peanut Butter Pie.
I found the original recipe for the Frozen Peanut Butter Pie lurking on BHG.com just begging to be made. It stared at me with big beautiful eyes and totally stole my heart. I happen to adore peanut butter. Peanuts are really the only nut (not really a nut but ok) that I can eat since I have a tree nut allergy. Because of that, I have made peanut butter my best friend ever. I decided that the simplicity of this recipe was just what I wanted when the weather hit 88 degrees this week.
The pie couldn’t have been easier to make. Who knew that melted peanut butter and stiff whipped cream whisked together could create the perfect texture ice box pie? And if you add in chopped peanut butter cups, the end result is even more magical!
I actually made no changes to this recipe. I didn’t think it was necessary. However, I added a nice drizzle of chocolate ganache (1 cup of semi-sweet chocolate chips and a couple tablespoons of heavy cream microwaved and stirred until smooth) over each slice to add a bit more chocolate flavor, and I think it truly worked. It made this pie taste like a frozen version of a peanut butter cup. Who wouldn’t want that?
If you have any barbeques or summer parties coming up, this is the perfect treat that will truly make a statement with less effort than a baked treat.
Jennifer Pallian is a Vancouver-based food writer and photographer with a background in nutrition. On her blog, Foodess, she shares vibrant, globally-inspired seasonal recipes, luscious photography, funny stories about life as a mama, and an abundance of cooking and ingredient tips.
In the summer, I love fresh, cool, creamy desserts – especially when they require very little effort, and no baking at all.
This Whipped Key Lime Pie ticks all the boxes. A luscious filling is whipped up with just a few ingredients – sweetened condensed milk, heavy cream, and lime juice and zest. It’s smoothed over a buttery, crumbly no-bake graham cracker crust, and popped into the freezer until firm. A layer of whipped cream is piled on top, with a showering of green zest for flair.
As it sets in the freezer, the flavors really come together and intensify. I love how the vibrant lime juice cuts the creamy richness. But perhaps what I really love the most about this recipe is how quickly it comes together! And it got gobbled up almost just as quickly…
The nature of my job means I bake a lot of desserts. For the sake of my waistline, I typically have a few bites, save a piece for my hubby Adarsh, then give the rest to friends and neighbors. But every now and then, there’s one that Adarsh begs me not to share, and this was one.
The only changes I made to the original recipe were minor – in Canada, our cans of sweetened condensed milk are typically 300 mL, which is smaller than the 14-oz can called for. I made up the difference (100 mL, or about 3 ounces) in whipping cream. I also added three tablespoons of granulated sugar to the cream as I was whipping it, to make up for the sweetness lost in substituting for the sweetened condensed milk, and because I prefer the whipped topping to be sweetened as well.
This is definitely going on my roster of easy (and delicious) desserts for dinner parties!
Week of Farmer’s Market Recipes
Hi Delish Dish friends! I’m Laura Davidson, recipe developer and food photographer behind the food blog, Blogging Over Thyme. On my site, you’ll find seasonally inspired recipes that showcase fresh ingredients in a unique and creative way, as well as dishes that draw upon my experience as a professionally trained chef. In a nutshell, I strive to share yummy food without the frills, and just the teeniest amount of flair.
I’m honored and thrilled to post on BHG’s Delish Dish blog today and share this summer farmer’s market inspired asparagus-egg-prosciutto tart. It doesn’t get more seasonal or fresh than this!
The rapidly approaching summer months mean one thing and one thing only. Fresh farmer’s market vegetables and produce! Yes! In my humble opinion, it is the biggest highlight of the summer season.
One of my favorite things to do on the weekends is make a visit to my local farmer’s market. I’ll walk among the stands and grab whatever is catching my eye. There is nothing more beautiful or inspiring than fresh seasonal produce, not to mention the feeling of being able to support local farmers and businesses.
Often times I’ll go home, glance at a few of my favorite recipes, and adapt them for whatever farmer’s market produce I picked up earlier that day. So when my friends at Better Homes & Gardens asked me to share my own summer farmer’s market twist on a BHG reicpe, I was immediately on board.
It didn’t take long for this gorgeous Asparagus-Egg-Prosciutto Tart with Spring Salad to catch my eye.
The recipe itself already had so many great things going for it. Puff pastry? YES! Runny eggs? Oh yeah. Italian prosciutto? Totally. Spring asparagus? My favorite!
To give the dish a summer twist, I made the following changes (don’t forget to check out the full ingredient list and directions here!):
- Instead of serving the tart with a side salad (with the original Dijon honey vinaigrette), I topped the entire tart off with about a cup or so of fresh arugula tossed in a homemade basil vinaigrette!
- Omitted the radish and fennel, and opted for garnishing the tart with more fresh basil and chives.
- Substituted the crumbled goat cheese for shaved parmigiano-reggiano cheese. What else goes better with fresh basil than parmigiano cheese?
One of the ingredients I most look forward to seeing each summer is fresh basil! I can’t get enough of the stuff, and not a week goes by where I don’t try to incorporate it into at least one dish that comes out of my kitchen. I even love to use it in dessert, such as this strawberry-buttermilk panna cotta or ice cream
To make the basil vinaigrette, you just need to whisk together the following:
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 5-6 basil leaves, finely chopped
- 1/4 teaspoon kosher salt
- freshly ground black pepper
Oh my gosh, it was tasty. The basil vinaigrette was the perfect summer touch, and the peppery arugula helped brighten up the entire dish.
If you can believe it, this tart could not be easier to prepare! It can be made in less than 45 minutes (thanks to the convenience of frozen puff pastry sheets) and is the perfect dish to serve at a summer brunch or dinner.
Bring on summer!
Don’t forget to grab the full recipe and instructions here. Enjoy!
Hey everybody!! My name is Jessica and I blog over at Desserts with Benefits – a healthy dessert recipe blog where I use good-for-you ingredients to make dishes that you can feel good about eating! I like to make my recipes high in protein, high in fiber, refined sugar-free and as allergy-friendly as I can. I like to think my blog is like a sinless love affair between decadent desserts and healthy eats.
You know, so we can indulge… no strings attached :)
I like fro yo and I like guilt-free desserts.
I presume you do too, I mean, you’re here aren’t ya? ;)
So, naturally, I fell in love this Greek Frozen Yogurt recipe. It looks so incredibly smooth, creamy, light and refreshing. And absolutely delicious of course.
Dying of happiness.
So I got right onto healthifying that fro yo. Most of the readers who visit my blog like guilt-free treats that taste just like the real deal (aka unhealthy), so I usually make a few substitutions here and there when recipe-testing.
The original recipe calls for plain, low-fat Greek yogurt, but I only had a tub of plain, nonfat Greek yogurt in the fridge, so I used that instead. Feel free to use low-fat if you got it! I wanted to make a large batch too (I tend to “breathe in” my frozen treats, if ya know what I mean), so I increased the amount of yogurt from 24oz to 32oz, while increasing the salt from 1/8 teaspoon to 1/4 teaspoon for flavor. We need to increase the amount of salt since the batch is larger, otherwise you won’t get a fully rounded out flavor.
I also wanted more of an “ice cream” feel rather than a tangy yogurt flavor, so I added 16oz of organic half-and-half and omitted the lemon juice.
And, since I had just finished making a batch of DIY Vanilla Paste, I substituted the 2 teaspoons of vanilla extract with 1 teaspoon of vanilla paste. I absolutely love how you can see little black speckles throughout the fro yo!
Finally, I substituted the granulated sugar with 2 teaspoons of organic vanilla-flavored stevia extract – an all-natural, calorie-free, sugar-free sweetener. I always try to cut out the excess calories and sugar from the desserts I make, and stevia is my favorite go-to sweetener.
All you need to do is freeze your ice cream maker bowl for 24+ hours (I use my KitchenAid ice cream maker attachment). After that, add the Greek yogurt, salt, half-and-half, vanilla paste and stevia extract to a bowl and whisk together until it’s nice and even. Place the frozen bowl onto the stand mixer and turn on the “stir” speed. Pour the fro yo mixture into the frozen bowl and churn until it’s a creamy and dreamy soft-serve consistency. Scoop the fro yo into a freezer-proof container, cover, and freeze until it’s the texture you like (~2-4 hours). Scoop into bowls and serve!
This easy, 5-ingredient, healthy Vanilla Bean Greek Frozen Yogurt is sweet, yet refined sugar free. Even though it’s delicious as is, you can serve it with fresh fruit (sliced strawberries, whole raspberries and blueberries are all great), fresh mint, mini dark chocolate chips, granola, DIY sugar-free Strawberry Syrup or my personal favorite, natural rainbow sprinkles!
Now here is some sprinkle action!
(And for those of you who might be asking, “Wait, WHAT? Frozen yogurt in October?!?” Nope, that’s not weird at all. Just like chocolate and cake, there is never a bad time for a lil’ bit of fro yo… especially when it’s made secretly healthy!)
More from BHG.com:
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Ahhh lemon bars…these are seriously the most perfect lemon bars!
Two of my favorite things, the color yellow, summer and lemons…okay that was three! Hehe! I love summer so much, the sunshine and going outside. I don’t however love the heat in the summer in Florida. But I do love the sunshine. I like to hold onto summer as long as I can and with these lemon bars, you can too!
Making the crust is super easy! Cut the butter into the dry ingredients with a pastry blender or a fork.