New Favorite Morning Smoothie

there is nothing like a cool creamy smoothie first thing in the morning. This is my new favorite. 

I like to use frozen fruit, that way no need to add extra ice to make it thick. 

Yum.

1 Cup frozen raspberries

2/3 cup frozen peaches, thawed

1 cup almond milk

2 tablespoons protein powder

1 tablespoon flax seed

1 teaspoon chia seeds

¼ teaspoon nutmeg

1/8 teaspoon ground cloves

1 packet stevia

Add all ingredients to a blender like a Vita Mix, blend on high for 5 minutes. Serve. 

Creamy Peach Coffee Cake

2 cups peaches

3 tablespoons craisins

1/4 cup milk

1/4 cup sugar

2 tablespoons corn starch

1 1/2 cup flour

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking sodas

2 tablespoons ground flax seed 

1 teaspoon cinnamon 

1/4 cup butter

Pinch of salt

1 egg

1/2 cup butter milk

1 teaspoon vanilla

2 tablespoons butter

1/4 cup brown sugar

1/4 cup flour

1/3 cup butterscotch chips

In a sauce pan add the peaches and milk bring to a boil over medium heat. Next add the sugar and the craisins. Simmer for 5 minted. Then turn off the heat. 

In a large bowl add the flour, sugar, baking soda and baking powder. Cut the butter into small cubes. Use a fork or pastry cutter to work the butter into the flour. It should resemble course crumbs. Add a pinch of salt. 

Beat the egg and buttermilk together. Add all at once to the flour. Add the flax and the cinnamon. Mix well.

In a small bowl. Add 1/4 flour, 1/4 cup brown sugar and  butter. Use a knife or pastry cutter to work the butter in. It should look like peas when complete.  

Grease a 8x8 dish. Add the batter speed to the edges. Add the peaches.

Add the streusel to the top. 

Bake for 30 to 40 minutes at 350. 

Peachy Pork Chops

New from the Food Network. Yum.

Ingredients

• 4 (1 1/2-inch thick) pork chops
• Safflower or corn oil, for brushing
• Kosher salt
• Freshly ground black pepper

Directions

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southernblend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups

Sent from my iPad

Grilled Chicken and Peach Salad

Grilled Chicken and Peach Salad
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)

Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.



SELF
August 2011
by Kerri Conan

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Ginger Apple Peach Crisp

No, the original recipe does not call for peaches, but ginger and peaches sound good, and smell good when cooking together.
this can also be combines to cook in a 9x13 pan.

ingredients

Filling
4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes
1/2 cup dried sweetened cranberries
1 cup slice peaches
1/2 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon all purpose flour

Topping
1/3 cup (packed) dark brown sugar
1/4 cup all purpose flour
1/4 cup old-fashioned oats
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup toasted pecans, coarsely chopped

Vanilla ice cream
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Read More http://www.epicurious.com:80/recipes/food/views/Apple-and-Cranberry-Crisps-with-Ginger-Pecan-Topping-108642#ixzz1pO6eWsUo

Oh, Peaches...

What do you like most about the weekends? Is it a chance to get things done that didn't during the work week? or is time to relax, catch up on sleep or is it diving into that novel that's been sitting on the night table?

Well here's a quick smoothie to get you going no matter what the day brings. Use fresh fruit if it is season, if not frozen will work. I add a bit of yogurt for some protein and extra creaminess.

Remember protein and fiber will help you feel fuller longer if your dieting; and everybody needs some everyday.

Put these in the blender in the order listed.

3/4 cup (112 g) frozen unsweetened peach slices
1 orange, peeled, quartered
1/4 C Greek style yogurt.
1 teaspoon honey or other sweetener, to taste
1/4 cup (60 ml) water
1 cup (240 ml) ice cubes

Run at high speed in the Vita Mix for about a minute. 
pour into a tall glass and enjoy.