Most of my peaches come from the Peach Truck, which hosts stands all over the Nashville area, including all the farmer’s markets. You pay a pretty penny, BUT you can be sure your bag contains, perfect, sweet peaches. They come in a brown paper bag and are usually ready within two to three days.

This post will also include the easy way to peel peaches and freeze peaches.

Grilled Peaches

Grilled peaches are easy to make.

• Use freestone peaches, slightly firm,
• Slice about a quarter inch thick.
• Brush with olive oil or butter and grill for a few minutes (one side is enough).

Salads with Peaches

Grilled peaches go great with blue cheese crumbles and sliced toasted almonds. Take this to your next cookout or potluck. Another option is a healthy spinach salad with grille peaches. You could also serve grilled peaches with fresh mozzarella or burrata. That would get applause.

• Salad with Grilled Peaches in Salad, Blue Cheese, Toasted Almonds
• Spinach Salad with Grilled Peaches
• Peach Corn Tomato Salad

Peaches Love Pork

Peaches do indeed love pork. Spareribs and pork chops are summer-ized with peaches, but you might want to try my most unique peach and pork bolognese.

If you make peach and rosemary focaccia, you’ll be a star.

• Peaches with Oven Fried Porkchops
• Spareribs with Grilled Peaches
• Pork and Peach Bolognese
• Peach Rosemary Focaccia

Peach Pie

Peach pie is ultra American. So do make this for the summer holidays.

• Peach Blueberry Slab Pie
• Stars and Stripes Peach Pie
• Old Fashioned Peach Cobbler
• Gluten Free Peach Tart (sugar free)

Sugar Free Keto Peach Desserts

I will always have low-carb options (which is mostly how I eat) and they are not a compromise.

• Low Carb Peach Cake
• Low Carb Peach Crumb Muffins
• Low Carb Peach Almond Tart

Peaches, Etc.

• How to Peel Peaches
• How to Freeze Peaches
• How to Grill Peaches
• The Best Peach Sangria

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The post Peach Recipes for Sweet and Savory Dishes appeared first on Spinach Tiger.

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Grain Free Peach Cake

Grain Free, Keto Friendly Sugar Free Peach Cake

Course Dessert Keto

Cuisine American

Keyword keto cake, peaches

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Calories 205kcal

Ingredients

• 2 medium peaches
• 1/4 cup avocado oil or melted butter
• 3 eggs
• 30 grams sour cream See notes for DF
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1/2 cup Granulated Swerve (Powdered Erythritol)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoons Swerve Confectioner's for Garnish optional

Baking Spray

• baking spray for pan

Instructions

Prepare Dry Ingredients

• Preheat oven to 350 degrees F, 180 C.
• Spray 8 inch or 9 inch pan with baking spray.
• Mix all dry ingredients together and set aside.

Blanch Peaches

• Cut an x on each peach end. Place in boiling water for one minute.
  
• Cool. Peel peaches and slice.

Assemble

• Put eggs into mixing bowl and beat for three minutes.
• Stream in oil or melted butter.
• Add sour cream. If making dairy free, add 1/4 cup coconut milk or almond milk.
• Add vanilla extract.
• Add dry ingredients. Mix for about 20 seconds, making sure to get all dry ingredients incorporated.
• Spray pan. Add Batter. Place peaches in batter.
• Bake for 25to 30 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time. You will want internal temperature to be 207 degrees F.
  

Notes

Substitute 1/4 to 1/3 cup coconut milk or almond milk for the sour cream. 

Nutrition

Serving: 112 | Calories: 205kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g

Peach season has arrived and I’m here for it. This is a one layer vanilla cake smothered in fresh peaches, made gluten free, sugar free and grain free.

Peaches enjoy a limited season, scream summer and is the one fruit I will indulge in.

Use two medium sized peaches for this low carb peach cake. If you’re on a low-carb diet, peaches have 13 net carbs and will have a minimum carb effect.

How to Peel Peaches

Peeling peaches is so easy. Cut an x on the bottom. Blanch in boiling water for one minute. Let Cool. Now Peeling is easy. Then slice peaches which will be put in once batter is in the baking pan.

Once you have the peaches arranged on batter, know the cake will rise up around the peaches.

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Variations

• Add in a handful of blueberries.
• Add a crumble topping: 1/2 cup almond flour, 1/4 cup Swerve, 1/4 cup butter, cinnamon.
• Top with whipped cream or ice cream.

Bake Low Carb Peach Cake in One Layer

An easy one-layer peach cake can be baked in a pie pan as below, or a 9 inch cake pan. Notice I used less peaches (1 1/2 ) in the photo below, so make it your own. Make sure the cake is cooked through by using a food thermometer, attaining 207 degrees F. in middle. Feel free to serve with low carb ice cream or stabilized whipped cream.

More Peach Recipes

• Peach Sangria
• Grain Free Peach Muffins
• Peaches and Pork Chops
• Grilled Peach Salad
• Low Carb Peach Almond Tart
• Peach Salsa
• Spinach Salad with Peaches

The post Low Carb Peach Cake, Gluten Free appeared first on Spinach Tiger.

Today, I took it up a notch but adding a crumb coating made from almond flour, swerve sweetener, butter and cinnamon.

I like to first make a basic vanilla butter cake and add fresh peaches, vanilla extract and a little bit of cinnamon. The topping gives these muffins that extra crunch.

Why I Love This Low Carb Peach Crumb Muffin Recipe

First of all I love peaches, especially since they are quintessentially summer, sweet and refreshing. The peaches mix well with a vanilla based batter, and this crumb topping adds just the right amount of crunch and cinnamon. It’s the perfect summer muffin.

What Sweetener do I use for Low Carb Peach Muffins?

I use powdered erythritol, specifically the Swerve brand, but you can use the Lakanto brand also. I use Swerve in my bakery and I’ve written here about why I use it.

How to Peel Peaches

Peeling peaches is so easy. Cut an x on the bottom. Blanch in boiling water for one minute. Let Cool. Now Peeling is easy. Then slice peaches which will be put in once batter is in the baking pan.

Make this in a Skillet

I love the idea of skillet muffin cake like this one. If that’s you, just half the recipe, and bake a little longer.

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More Low Carb/Keto

• Cinnamon Coffee Cake
• Blueberry Crumb
• Peach Cake
• Peach Muffins

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Grain Free Peach Muffins

Grain Free, Keto Friendly Peach Muffins

Course Keto Muffins

Cuisine American

Keyword grain free muffins, keto muffins, low carb muffins, peaches

Prep Time 20 minutes minutes

Calories 205kcal

Ingredients

• 2 medium peaches

Dry Ingredients

• 260 grams almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup Granulated Swerve (Powdered Erythritol)

Wet Ingredients

• 1/2 cup avocado oil can use melted butter
• 6 eggs
• 4 tablespoons sour cream 60 grams
• 1/3 cup almond milk
• 1 teaspoon vanilla extract

Crumb Topping

• 1 cup almond flour
• 1/2 cup Swerve
• 4 tablespoons butter
• 1 tablespoon cinnamon

Instructions

• Please read through the recipe, set out all ingredients.
• Preheat oven to 350 degrees F, 180 C.

Peel Peaches

• Cut an x on each peach end. Place in boiling water for one minute.
• Cool. Peel peaches and chop into small pieces. Set aside.
  

Batter

• Beat eggs in mixer.
• Stream in oil.
• Add Swerve (or sweetener of choice).
• Add sour cream.
• Add vanilla.
• Add dry ingredients. Mix for about 20 seconds, using spatula, making sure to get all dry ingredients incorporated.
• Fill muffin tins. An ice cream scoop works well with this kind of batter, which will be thick. If you think it's too thick, you can thin it a little with the almond milk.
• Add chopped peaches to each muffin. Top with crumble.
• Bake for 20 to 25 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time and will take 15 to 20 minutes.)

Crumb Topping

• Melt butter. Add in almond flour, sweetener and cinnamon. Use hands to crumble.
  

Nutrition

Serving: 112 | Calories: 205kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g

The post Low Carb Peach Crumb Muffin appeared first on Spinach Tiger.

Sometimes you get a recipe just right the first try, and this is one of those times.

I knew I needed to make a peach simple syrup (sugar free option) that didn’t have sugar because I didn’t want to purchase or use a peach liquor. I wanted to use fresh peaches for my peach sangria.

I wasn’t sure what white wine I wanted to use, and found a chenin blanc in the refrigerator that was rather special. I didn’t mind using it, though, because I’m a firm believer in always using wine that is great by itself to either cook with or to embellish.

I also made some ice cubes out of peach simple syrup because I didn’t want anything watering down the white peach sangria recipe. You can make this sugar free using erythritol or allulose.

The ice cubes were so perfect, as well as some frozen raspberries to keep the sangria cold. I also added in a small amount of St. Germaine (elderflower liquor.). If you have some elderflower cordial, that would work too.

It’s important to refrigerate for several hours to overnight to meld the flavors and allow the fruit to give more flavor.

Serve ice cold with peachy ice cubes, frozen raspberries.

More Summer Recipes

• Frosè
• White Sangri with Mango
• Peach Simple Syrup
• Blueberry Simple Syrup
• Low Carb Peach Muffins
• Pork Chops with Peaches

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Peach Sangria with a Sugar Free Option

Refreshing Peach Sangria with a sugar free option.

Course Cocktail

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 2 to 3 peaches sliced
• 1 cups peach simple syrup see recipe here
• 1 bottle white wine
• peach ice cubes
• 1/4 cup St. Germaine optional
• Pineapple Sage, Mint, or Basil for Garnish

Instructions

• Make Simple Syrup
• Make peach simple syrup icecubes. You can mix in some water if need be.
• I used a small ice cube mold.
• Slice Peaches with skin on
• Freeze Raspberries.
• Mix 1 cup peach simple syrup, wine, St. Germain, sliced peaches.
• Refrigerate for 24 hours.
• Serve with Peach ice cubes and Frozen raspberries.
• Add garnish.

The post Make White Peach Sangria Recipe with Peach Ice Cubes appeared first on Spinach Tiger.

When I decided to partner with Minerva Dairy Amish butter, I knew exactly how I wanted to use this creamy butter. A dessert that would entertain guests, take advantage of seasonal summer fruit and show off this delicious  85% butterfat butter.

I envisioned a recipe that involved a buttery pie crust, a sheet pan, seasonal fruit and a little wow factor. The sheet pan slab pie  with fresh peaches and blueberries is a the perfect recipe to show off quality butter and make summer entertaining easy. Unlike a messy pie, a slab sheet pan, can be adorned with what guests think is fancy pie crust topping made from cookie cutters and  can be pre-cut right in the pan, making it easy for guests to grab.

Perfect for holiday entertaining, you can use the freshest fruit of the moment such as peaches, plums, berries, cherries, apricots, pears or apples. While I used fresh peaches and blueberries, you can just as easily use this same concept with apples in the fall, and change the decoration with your favorite cookie cutter.

The All Butter Pie Crust Tastes Best

There is often a controversy over the fat used for a great pie crust,  but I’m here to tell you my firm belief in using all butter. Lard or shortening will not deliver the right flavor and I don’t like them refrigerated. As crazy as this sounds, I always taste my pie dough raw, and it has to be all butter for me.

Slow-Churned Real Amish butter Makes the Best Pie Crust

Using Minerva Dairy Amish butter turns ordinary pie crust into something quite special because of the high butterfat (85%) and the extraordinary flavor that comes from slow-churning the butter in small batches. The secret to a flaky pie crust is the right ratio of flour, liquid and fat and keeping the butter very very cold and in little pieces in the dough so that when it bakes, it causes the flaky dough to rise.

Another problem pie bakers often face is how thin or thick to roll out the dough. As this is not the typical pie, I tested this three times to get that exact right measurement so you don’t have to guess. One regular pie crust recipe is not enough. Doubling it can be too much. I settled at about a 1.5 measurement using a classic quarter sheet pan that measures 13 x 9.5 x 1 inches.

Star cookie cutters turns this sheet pan slab pie into something special, perfect for summer holidays. The stars were so flaky and buttery, it was almost like a puff pastry, only much easier to make. In fact this is a very easy recipe that looks much more challenging.

Minerva Dairy Amish Butter Enjoys a Wonderful History

I have a great appreciation for small family farms. Minerva Dairy Amish butter is 125 years old, and six generations strong. The butter is made from pastured-raised cows using old fashioned churns. Minerva Dairy Amish butter is the kind of butter I could almost eat with a spoon and it makes pastry dough extraordinary.

Recipe Process for Sheet Pan Slab Pie

In this recipe for sheet pan slab pie I used peaches and blueberries. You can use all berries or all peaches, but this recipe is easily adaptable and you can use this caramelized apple pie recipe stove top filling (only double it).

If using peaches, it’s important to peel, slice and drain in a colander to extract the juice out. If using apples and peaches, I like to pour over a brown sugar, butter mixture for that extra flavor. Remember, butter is more than a fat. It’s a flavor deliverer, and the secret to good tasting pastries.

This only takes 35 minutes to bake, unlike pies that take an hour, so cooking the fruit on top of the stove first is helpful, especially if you decide to use apples.

A few tips for Making a Sheet Pan Slab Pie

• Refrigerate dough for at least one hour. I like to make pie dough the day before and wrap in plastic bag.
• Separate dough into 2 pieces before refrigeration. I will divide 1/3 for stars, 2/3 for bottom.
• Make your stars (or top decoration) first. Arrange the stars on the baking sheet on a piece of parchment paper, so you’ll know you have enough. I get 18 small stars and 15 larger stars. Cookie cutters can be found at any craft store. The dough you have left over will be just the right amount for the bottom.
• Refrigerate the stars while you’re rolling out the bottom.
• Use milk and sugar to top the stars. I do this BEFORE I place them over the fruit. The milk will aid in browning. I prefer this over egg wash.
• Bake for 35 minutes, checking at 30 minutes where you might need to cover loosely with foil for the last five minutes to avoid excess browning.
• Do not over-bake. I made this twice and both times 35 minutes was just right, but this may vary from oven to oven.
• Cool completely before cutting into squares. The fruit needs time to set.

If you do not have the quarter sheet pan, you can put into a rectangular 13 inch baking dish, but don’t bring the crust all the way up the sides.

I would love to hear from you if you make this recipe. Leave a comment and tag me #spinachtiger on my Instagram account, where daily stories show my kitchen testing.

Make these Blueberry Desserts

• Blueberry Thyme Galette
• Blueberry Crisp (GF)
• A Million Ways to Make Blueberry Pie

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Sheet Pan Summer Cobbler with Pie Crust

Summer Fruit Sheet Pan Cobbler with Pie crust, perfect for large gatherings.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 15

Author Angela Roberts

Ingredients

• 
  Fruit Filling

Prep Blueberries

• 2 pints blueberries
• 1/3 cup sugar may need a few tablespoons more
• squeeze lemon

Prep Peaches

• 10 peaches
• 1 tablespoon Unsalted Butter
• 2 tablespoon brown sugar
• 2 tablespoon sifted corn starch

Make Pie Dough

• 3 3/4 cups all purpose flour 448 grams plus more for dusting
• 12 ounces Unsalted Butter 24 tablespoons or 3 sticks
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/2 cups iced cold water 2 more tablespoons, (if needed)

Instructions

• Prepare the pie dough below first, and refrigerate for one hour, while you are preparing the fruit.

Prep Blueberries

• Place blueberries in a bowl with sugar and squeeze of lemon. Set aside.

Prep Peaches

• Peel Peaches.
• Mark peaches with x on one side.
• Submerge in boiling water for 60 seconds.
• Cool, Peel. Slice.
• Put one tablespoon butter in frying pan with 2 tablespoons brown sugar.
• Put peaches in brown sugar butter, toss gently. Add 1 tablespoon corn starch.
• Set in colander to drain.
• PIE DOUGH
• Cut butter into small pieces. Freeze for 10 minutes.
• Mix flour, sugar, salt in food processor or kitchen aid mixer. You can whisk or do this with your hands.
• Cut butter into flour mixture. Use a kitchen aid mixer or large food processor.
• You can, however use a pastry cutter and mix butter into flour by hand, making sure to keep the pieces pea sized.
• Add in ice cold water. Mix just enough to be able to squeeze dough together.
• If the dough stays together when you press, it’s processed enough.
• Put in plastic bag, separating it into 1/3 and 2/3. Bring it together in bag. Refrigerate for one hour. You can do this a day in advance of recipe.

Preparing Slab Pie

• Bring out twenty minutes before rolling.
• Preheat oven to 400 degrees F. Arrange rack in oven on bottom third.
• Once you are ready to assemble, first roll out 1/3 dough to make stars. You can make 15 large stars or 18 smaller stars. You can use more dough from the other section if need be. The recipe will make the stars and the remaining dough is just enough for the sheet pan.
• Make the stars and place in refrigerator, while rolling out the dough for the bottom.
• Roll into rectangle and place in sheet pan.
• Fork holes all over the bottom. Place in freezer for a few minutes.
• Arrange the blueberries and peaches in the pan.
• Before placing stars over fruit, using your finger, rub milk over each star, and sprinkle raw sugar.
• Bake for 35 minutes. Check halfway through and turn pan around.
• Check at 30 minutes and loosely cover with foil if it’s already golden brown.
• Allow to cool before cutting.
• Keep at room temperature, covered with foil.
• Can be frozen for 60 days. Take out and allow to defrost at room temperature. Can be reheated in oven.

The post How to Make Sheet Pan Slab Pie with Fresh Peaches and Blueberries appeared first on Spinach Tiger.

At only 3 net carbs, I am adding this keto friendly, grain free peach muffin to my keto bakery for the next few weeks. I’ve sent out a few testers to rave reviews.

I’m rushing to print because peaches have a short season. I get mine from the Peach Truck, where I am guaranteed the sweetest, best peaches. We look forward to them every year. See Nashville Peach Truck schedule here.

I have done everything imaginable with peaches included a peach pork bolognese, peach sangria and a grilled peach salad, and this is one of my new favorites because it’s easy and it’s sweet treat.

What grains do I use for Grain Free Peach Muffins?

Grain free is also gluten free. I am using mostly almond flour and coconut flour. Eggs add to the structure of the crumb as does a scant amount of xanthan gum. Sour cream aids in flavor and richness.

What sweetener do I use for grain free peach muffins?

I use powdered erythritol, specifically the Swerve brand, but you can use the Lakanto brand also. I use Swerve in my bakery and I’ve written here about why I use it.

I’ve kept this recipe very simple. A little vanilla extract, fresh juicy peaches, almond flour and a bit of coconut flour, eggs and sour cream come together for a perfect muffin texture.

Variations

Mix blueberries or blackberries, fruit that loves to mix with peaches. Serve these muffins with some Rebel sugar free ice cream or this stabilized whipped cream 

Or make in a skillet like the recipe below.

What is the nutritional value for grain free peach muffins?

This recipe makes 12 to 14 servings.

12 muffins: Each muffin has 205 calories. Net Carbs: 3     Fat: 17   Protein: 6

14 muffins: Each muffin has 175 calories, Net Carbs: 2    Protein: 5   Fat: 15

More Related Recipes from Spinach Tiger

• Grain Free Peach Almond Tart
• Low Carb, Grain Free Skillet Berry Cake
• Spinach Salad with Grilled Peaches
• Grain Free Blueberry Crumb Muffin
• Keto Flag Cake

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Grain Free Peach Muffins

Grain Free, Keto Friendly Peach Muffins

Course Keto Muffins

Cuisine American

Keyword grain free muffins, keto muffins, low carb muffins, peaches

Prep Time 20 minutes minutes

Calories 205kcal

Ingredients

• 2 medium peaches
• 1 cup Granulated Swerve (Powdered Erythritol)
• 1/2 cup avocado oil
• 6 eggs
• 60 grams sour cream
• 1/3 cup almond milk
• 1 teaspoon vanilla extract
• 260 grams almond flour
• 26 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• baking spray

Instructions

• Please read through the recipe, set out all ingredients. Wet ingredients with the Swerve will be mixed thoroughly first, then the dry ingredients added last.
• Preheat oven to 350 degrees F, 180 C.
• Cut an x on each peach end. Place in boiling water for one minute.
• Peel peaches and chop into small pieces.
• Mix all dry ingredients together (except Swerve) and set aside.
• In the bowl you intend to mix all batter, mix Swerve and oil in mixing bowl.
• Add eggs and beat for three minutes.
• Add vanilla extract.
• Add sour cream and almond milk.
• Add dry ingredients. Mix for about 20 seconds, using spatula, making sure to get all dry ingredients incorporated.
• Spray your muffin liners with baking spray.
• Fill 12 muffin tins. An ice cream scoop works well with this kind of batter, which will be thick.
• Add chopped peaches to each muffin.
• Bake for 20 to 25 minutes at 350 degrees F or 180 C or until just golden brown. (Convection bake may be less time and will take 15 to 20 minutes.)

Nutrition

Serving: 112 | Calories: 205kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g

The post Grain Free Peach Muffins (Sugar Free, Gluten Free) appeared first on Spinach Tiger.

I used my basic focaccia recipe that is adapted from my favorite Italian cookbook, Essentials of Classic Italian Cooking from Marcella Hazan. It’s a perfect focaccia recipe, yielding that pillowy, springy crumb and rising beautifully.

This bakes a nice big focaccia, using a large stone baking sheet or regular baking sheet. My favorite baking sheet is this USA pan. I  own several sizes.

I found this  new stone baking sheet just added to my Amazon shopping guide.

The dough rises very quickly, but the dough needs a solid four hours before baking.

We start with this amount of dough which doubles in about an hour. After two hours, the dough is stretched out on the pan, but not baked for another two hours.

I chose to cut the peaches in small pieces to fit into the indentations. This dough was so springy (a good thing) that the indentations kept rising back up.

Check out the crumb of this peach rosemary  focaccia. It’s springy, bouncy and perfect.

We used the fresh rosemary three times for peach rosemary focaccia.

Ryder chopped the rosemary using this mezzaluna (affiliate), a safe way for kids to start chopping.

We incorporated some of the fresh rosemary into the flour before making the dough and put some more on during the last 8 minutes of baking. We decided to add a little fresh rosemary once it came out of the oven.  You can even further this by adding fresh rosemary to some extra virgin olive oil for dipping.

I’m thinking this is one of those dishes you can take to a party or picnic, serve with a charcuterie board or cheese board.

Peach rosemary focaccia would be especially nice with prosciutto.

It’s not gluten free, but I do have a gluten free focaccia that you can adapt this recipe to here. It won’t make the same amount, so reduce the peaches and rosemary as necessary.

• Rosemary Focaccia with Olives
• Fusion Radish Focaccia
• Gluten Free Focaccia

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Peach Rosemary Focaccia the Comfort of Summer

Peach Rosemary Focaccia, springy and so delicious.

Course Bread

Cuisine Italian

Prep Time 5 hours hours

Cook Time 25 minutes minutes

Total Time 5 hours hours 25 minutes minutes

Servings 16

Author Angela Roberts

Ingredients

• 1½ packages active dry yeast
• 2 cups warm water divided (1/2 cup, 1 1/2 cup)
• 6 cups bread flour
• 1 tablespoon salt
• 2-3 tablespoons finely chopped fresh rosemary divided
• 2 tablespoons extra virgin olive oil
• 1 tablespoon salt
• heavy duty rectangular baking pan about 18 x 14
• extra virgin olive oil for pan
• pastry brush Order Here
• A mixture of ¼ olive oil 2 tablespoons water, 1 t salt
• 2 peaches cubed, with skin on.

Instructions

• Dissolve yeast into ½ cup lukewarm water. (110 degrees F.) Rest 10 minutes.
• Add salt and 1 tablespoon of flour. Incorporate well.
• Add 1 cup flour, mix. Add olive oil, half remaining water and half remaining flour.
• Mix well with hands.
• Add remaining water and flour. At this point you can put into mixer with dough hook, or food processor. If you knead by hand, slap down on counter several times and knead for 8 minutes or until the dough is very workable and soft.
• Rest in oiled bowl with covered damp towel for two hours.
• At end of this rising time, punch down, place on oiled baking sheet, stretch by hand to the edges, trying to keep a uniform thickness, especially in the corners.
• Allow to rise for two hours
• Using a wooden spoon, small ball or finger tip, make indentations.
• Using pastry brush, carefully brush olive oil water mixture over top. Top with peaches.
• Put in oven, reduce heat to 400 and bake for 15 minutes.
• Top with tablespoon finely chopped rosemary and bake for another 7-8 minutes.
• When you take it out of the oven, the top will be a little crispy. As the focaccia cools, it softens up and will become springy.
• You can now add in some more fresh rosemary if you want and drizzle olive oil or serve with an herbed dipping oil.

Disclosure: This site contains affiliate links which earn a small commission, but do not affect prices.

The post Peach Rosemary Focaccia the Comfort Food of Summer appeared first on Spinach Tiger.

Labor Day is right around the corner, and these grilled rib eye pork chops are here to make your holiday weekend anything but ordinary.

Forget burgers and hot dogs; opt for a meal that makes a real tribute to the day by having grilled pork chops with a savory blueberry peach compote. Not only do they taste great; they look festive.

What are Ribeye Pork Chops?

You may have never heard of ribeye pork chops. They have the same marbling and tenderness of rib eye steaks.  To make pork easy and understandable, several cuts of pork now match names of beef cuts. Just like a rib eye steak, rib eye pork chops are tender and flavorful. You might also look for Porterhouse pork chops and New York pork chops.

Make an Aromatic Rub for Ribeye Pork Chops

I made an aromatic rub with ground coriander and fennel seeds and then paired the chops with a sultry, savory blueberry peach compote complimenting the spices.

Use frozen or fresh fruit to make your compote.

How to Brine Pork Chops

You will want to brine the pork chops for twenty minutes, and in that time, you can get your grill hot, and make the blueberry peach compote. Make sure you use the shallots. They really add zest to the compote, which is served warm.

These beauties were grilled at 400°F  in 8 minutes. This is a good reminder to not overcook pork chops. You can make them medium rare, which I recommend.

The National Pork Board recommends that you cook your pork chop like a steak, to an internal temperature of 145°F (medium rare) and 160°F (medium) followed by a three-minute rest. Achieve chop perfection by using a digital thermometer to ensure the proper range of doneness. Let them rest, as they will continue cooking.

We were over the moon for these. The spices perfectly complimented the savory blueberry peach compote and the pork was so tender!

To help you cook your pork with flavor, you might also consider A1 Sauce, which have added some new spicy flavors like Sweet Chili Garlic.

The Recipe for Rib Eye Pork Chops: Fabulous and Easy, Less than 30 Minutes

You will love these rib eye pork chops. They were even tender when heated up the next day. This is easy entertaining, as the whole dish takes active prep time 10 minutes, and cook time ten minutes. Aside from normal kitchen staples, like olive oil, salt, pepper and sugar, there are only six ingredients, not including the pork. Two ingredients make this fantastic aromatic rub and four ingredients for the compote.

You can make the compote ahead and keep refrigerated for up to 3 days. You can also freeze the compote for up to three months. Make ribeye pork chops with a blueberry peach compote and you will be the grilling star of your next holiday.

More Amazing Pork Recipes from Spinach Tiger (all of these cuts can be found at Walmart)

Oven to Grill Spareribs

Mock Porchetta (Italian Pulled Pork)

Easy Carnitas

Pork Chops with Rosemary, Apples, Caramelized Onions

Pennsylvania Dutch Pork & Sauerkraut

Pork Chops with Peaches

Italian Pork Chops with Green Beans in Tomato Sauce

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Grilled Pork Chops with Fennel Coriander Rub

Tender boneless porkchops, brined and rubbed with Fennel Coriander spice and optional blueberry peach sauce.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

Boneless Ribeye Pork Chops with Aromatic Rub and Blueberry Peach Compote

• 8 boneless ribeye pork chops
• Brine see recipe below
• Dry rub see recipe below
• Blueberry Peach Compote recipe below
• salt pepper

Brine

• 3 cups water
• 3 tablespoons sugar
• 3 tablespoons salt

Fennel Coriander Spice Rub

• 1 tablespoon fennel seed toasted
• 2 teaspoons coriander seed toasted
• 1/2 teaspoon black pepper
• 2 teaspoons sea salt optional
• !Blueberry Peach Compote Ingredients
• 2 tablespoons butter
• 1 cup chopped peaches can use frozen, defrosted
• 1 cup blueberries can use frozen, defrosted
• 4 tablespoons finely chopped shallots
• 2 tablespoons balsamic vinegar or white wine or white vinegar See notes.
• dash salt
• black pepper

Instructions

Pork Chops

• Brine pork chops in water, sugar, and salt mixture for 20 minutes. In the meantime, make the compote and aromatic rub. ((Do not brine longer than 60 minutes).
• Heat Grill to high (400 degrees).
• Rub with olive oil and sprinkle on dry rub.
• Spray grill with a grill spray or wipe some oil on grates.
• Place chops on grill. Turn after 5 minutes. Grill 3 more minutes. Let sit for 3 minutes.
• Pork should be cooked no more than 145 degrees to maintain tenderness. Pork continues to cook, and it's suggested to test with a meat thermometer at 135, and allowing to rest.
• Serve with blueberry peach compote below.

Compote Instructions

• Defrost fruit. You can put frozen peaches in microwave for 30 seconds. Chop. Sprinkle 2 teaspoons sugar over each peaches and blueberries. If fruit is fresh, you may use less sugar.
• Heat butter in sauce pan. Add shallots, peaches and blueberries until cooked through about two minutes.
• Add balsamic vinegar, dash salt. Bring to boil, reduce heat to low, continue to cook for about 15 minutes or until liquid is reduced. Smash blueberries with fork.

Fennel Coriander Aromatic Rub

• Grind fennel seed in small food processor or magic bullet. You can also crush inside of a plastic bag and use mallet. Toast in small frying pan for about 60 seconds, stirring. Add in coriander powder, black pepper and sea salt.

Notes

Shopping List:
Pork Chops
Ground Coriander
Fennel Seeds
Frozen Blueberries (or fresh)
Frozen Peaches (or fresh)
Balsamic Vinegar (You can substitute a dry vermouth, white wine, or wine vinegar.

Pantry Items
Olive oil
butter
sugar
salt
black pepper

MORE


The post Grilled Rib Eye Pork Chops with Blueberry Peach Compote appeared first on Spinach Tiger.

Oven fried pork chops with peaches is a dinner that merges summer and fall.

This end of summer is a bit different for most parents. We’re helping out with the twins, as for now, they are doing remote school here. It’s the first week, and so far so good, but it will take time to see how this pans out.

Oven fried pork chops peaches can be one of the dishes helping make life just a little better.

Pork chops is comfort food and peaches is the happy food. Together the taste is great. If you remember I used grilled peaches with these amazing pork ribs and did a peach blueberry compote with these grilled pork rib eyes. Pork loves fruit, and I love an easy recipe.

All you need to do is slice some peaches or nectarines, add in some thinly sliced onion and bake your pork chops all in the same pan with a little rosemary or thyme. Either herb works well. You could even add in some sage.

Brine Your Pork Chops

If you are making thick pork chops like these, I highly recommend you first brine them for about 30 minutes to tenderize them. Place them in a mixture of cold water, with some salt and sugar. You can just use salt if you want to skip the sugar. Add some herbs to the water.

This recipe would work very well with rib-eye pork chops which are naturally a bit more tender.

Oven Fried Pork Chops are Easy and Versatile

The dish is done when the the pork chops are browned. The peaches cook right along with the pork and it can all be eaten together making each bite savory with a bit of sweet.

More Pork Recipes from Spinach Tiger

Pork Chops in Tomato Sauce with Green Beans

If you want to make a breaded pork chop, try these mustard breaded oven fried pork chops.

If you like pork chops with fruit, you might also like these baked pork chops with rosemary and apples.

Mock Porchetta with Root Vegetables

The post Oven Fried Pork Chops with Peaches appeared first on Spinach Tiger.

Pork and Peach Bolognese helped me make sense of slow cooking in this long hot summer. While I love all things salad, there are moments I crave a bowl of pasta with bolognese.

I’ve featured bolognese several times here at Spinach Tiger, but this is the first time I have made it with peaches. I switched out the usual carrots with this sweet favorite summer fruit, which added just enough sweet and helped to tenderize the meat.

We used a lower carb Papparadelle’s Pasta (7 carbs per 2 dry ounces), which we found impressive. Pork and Peach Bolognese would be perfect with a thick spaghetti, or any wider noodle or homemade pasta. 

If you’re new to what a bolognese sauce is, it’s not a tomato sauce. It’s a meat sauce with a little bit of tomato. Bolognese is slow cooked (the longer, the better), and includes milk and white wine. The meat has an unexpected layering of flavor from it’s slow cooking and the aroma in the house is enticing.

I decided to use half ground pork, half ground beef, but you can mix it up as you wish. The next time I’m thinking I’ll make a peach and shredded pork ragú, similar to this recipe.

The Process Pork and Peach Bolognese

It will take 30 minutes of prep work as each step is done in sequence. Once you’ve added in the last ingredient, you can transfer to a slow cooker on low for six hours and walk away. There is nothing hard about this recipe and it’s a great dish to freeze.  You will want to peel peaches, arrange ingredients, and I suggest using only San Marzano Tomatoes (amazon). I use this the Cento brand. You will know how good they are, as you only need your hands to break them into the sauce and there is almost no waste, unlike other brands I have tried.

You might want to serve this with my rosemary peach focaccia. 

More Bolognese Recipes from Spinach Tiger

More Peach Recipes from Spinach Tiger

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Print

Pork and Peach Bolognese

Ground Beef, Ground Pork, Peaches come together to make summer Italian comfort food.

Course Entree

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium to large sized onion diced
• 2 peaches peeled, diced
• 2 cups milk see notes to low-carb application
• dash of freshly ground nutmeg
• 2 cups white wine
• 1 28 - ounce can San Marzano Tomatoes ORDER HERE
• 1½ pounds ground pork
• 1 pound ground beef
• handful fresh sage leaves optional
• handful parsley leaves
• 2 pounds pasta
• salt pepper

Instructions

• Bring a pot of boiling water together. Cut an x at bottom of peaches. Immerse in water for a minute or two. Cool. Peel peaches. Dice. Set aside.
• On medium heat, add oil, butter, onion, until translucent.
• Season meat with salt and pepper.
• Add meat, break up with fork, and when no pink color is showing.
• Add milk. Turn down heat to simmer, stirring frequently until milk has evaporated.
• Add nutmeg.
• Add wine, stirring thoroughly. Once wine has completely evaporated, add peaches and tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add ½ cup water a time.
• Add herbs (to be removed later).
• Cook for a minimum of 3 hours. I think 4-6 hours is better.
• Taste and season with salt, pepper

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