I had all of these lovely peaches and wanted to make something sort of homemade without a lot of muss or fuss. This is easy as can be and delicious as can be. You’ll need about 6-8 large peaches — app. 6 cups. I threw it all together and had a yummy dessert using only 4 ingredients. The simplest peach dessert recipe ever. The most difficult part of this recipe was peeling and slicing the peaches.
Enjoy!
Ingredients:
6 cups Fresh Peaches– about 6-8 large peaches — peeled and sliced
1/2 cup sugar —
1 box Vanilla – White or Yellow Cake Mix
1 stick of unsalted butter cut into thin slices
*Vanilla Ice Cream –optional but I wouldn’t serve without it
Directions:
Pre heat oven to 350 degrees
Peel and slice the peaches and place in a medium sized bowl. Toss with sugar.
Pour peaches into a prepared 9×13 baking dish ( spray with cooking spray — I love Bakers Aid for baking but anyone will do. Spread peaches out evenly. Sprinkle cake mix evenly all over the peaches.
Slice the butter into very thin pieces and place the butter over the cake mix, try to cover the entire pan with butter
Bake for 45-50 minutes until bubbly and golden.
Remove from the oven and let it sit for a bit.
Serve with Vanilla ice cream
Unfortunately we were so excited to eat it I didn’t take any good pics this time out but I will next time I make it.
I just have this one photo of it in a dessert dish with ice cream.
It’s summertime and this salad was a perfect accompaniment to our bbq steak. I love grilled corn — I just put this corn on the cob on the grill for about 10 minutes — don’t burn it just get char marks all over to the best of your ability. You can adapt this salad to anything you’d like to add or subtract — you can add radishes instead of onions, bell peppers, cucumbers( I’d use the Persian type of cuke ) this is what I did last night and it was delicious and fresh tasting. You can also use any type of dressing you’d like. I used basil but you can easily substitute cilantro.
Enjoy!
Salad:
3 ears grilled corn — removed from the cob
1 ripe avocado cubed or diced – add to salad right before serving
3/4 cup crumbled feta
1 cup tomatoes — I cut small grape tomatoes in 1/2
1/2 cup red onion – diced
Handful of fresh basil — cut up
Vinaigrette:
1/4 cup good quality extra virgin olive oil
4 Tablespoons red wine or apple cider vinegar or champagne vinegar
1 teaspoon garlic powder
salt and pepper to taste
Directions:
For the salad: mix together all of the above ingredients in a bowl
Whisk together vinaigrette ingredients or place in a small jar with fitted lid and shake to combine. Taste for salt and pepper and adjust
When ready to serve the salad, add the avocado and however much dressing you’d like and gently toss I used very little dressing just enough to coat vegetables and I have leftover dressing.
* I had leftover salad so I picked out any left over avocado in it because it would turn bad the next day and the salad will last for a few days as is
I made this for the Fourth of July a few years ago and it was so very pretty and pretty yummy too. I honestly didn’t care how good it tasted because it looked that good but it really was very yummy. Very easy to make and no baking involved. Perfect for the Fourth or Labor Day or really any old time . Actually this would be lovely made with all blackberries , all strawberries and just serve it any old time if you’re not feeling the Patriotic theme. It’s delicious and an easy solution for dessert for those summer bbq’s.
You’ll need a Trifle Bowl — worth the investment.
Happy Fourth of July America! Land of the Free because of the Brave!
Ingredients:
1 store bought angel food cake
For the syrup:
1/4 cup sugar
1/4 cup fresh lemon juice
1/4 cup water
1/4 tsp. Almond Extract
Whipped Cream Cheese:
2/3 cup sugar
1 lb. Cream cheese , at room temperature
2 cups Heavy Cream, at room temperature
Fruit:
2 pints blueberries
2 pints strawberries, hulled and sliced
Directions:
Heat 1/4 cup sugar, lemon juice , and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
Cut the pre made angel cake into 1 ” slices
Brush both sides of the sliced cake with syrup — I put on a rimmed baking sheet to do this
Cut the slices into 1″ cubes
Beat 2/3 cup sugar and the cream cheese with a mixer with paddle attachment on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream
Arrange half of the cake cubes in the bottom a 13 cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread
Top with a layer of strawberries
Layer the remaining cake cubes on top of the strawberries. Then sprinkle with more blueberries
Top with remaining whipped cream and finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate for at least a few hours. Overnight is perfect and what I recommend.
Like I said any berries will do , it’s a lovely dessert.
I am a huge fan of lemons and citrus flavor and this salad dressing hits all the flavors that I love I even throw a 1/2 teaspoon of Honey in there for that sweet hit. If you want to omit the honey you can and you can substitute it with maple syrup if you’d like. This blows away store bought dressing and gotta say a little effort is involved but super easy, you can double on it if you’d like. You’re going to make this dressing again and again and again it’s easy versatile and delicious. You can drizzle it on a salad, a grains bowl, salmon, and veggies it will pep up anything and keeps well in the fridge. Enjoy! and you’re welcome.
Ingredients:
1/4 cup fresh lemon juice
1 garlic clove , minced
1 teaspoon Dijon mustard – I usually use a heaping teaspoon
1/4 teaspoon kosher salt or sea salt
a dash of freshly ground black pepper
1/2 teaspoon honey or maple syrup
1/4 cup extra virgin olive oil
Directions:
I put all ingredients except for olive oil in my mini processor, then drizzle in the olive oil give it a few whirls and it should be fine. If no little processor whisk in a small bowl and add olive oil slowly whisking as you go. The mini processor is a must for me does the garlic and whisks it all together.
I then put in a jar with a tight fitting lid ( see photo) and shake to combine before serving. It should stay good for a week in the fridge. Olive oil will solidify a bit but just take it out of fridge before serving to soften .
This is a great dip as an appetizer with chips but I served it as a side dish alongside my chicken fajitas along with some chips. Ingredients can be swapped out to use what you like or don’t like just try and keep the quantities the same. I couldn’t find black eyed peas so used pinto beans and it was fine. I love a bit of spicy so used a jalapeño and I love cilantro but so many people don’t like it so I left it out this time. It ‘s very delicious and other than a bit of chopping up veggies which can be done ahead it’s super easy! You can add some fresh avocado chunks at the end right before serving and you can make a day ahead and maybe drain some of the liquid before serving, it’s almost better the next day since flavors meld overnight. A squeeze of fresh lime would also be nice. I wouldn’t omit the sugar as the amount is so small in relation to the whole recipe that health concerns are negligible. The sugar adds overall flavor and adds a balance between the acidity and the saltiness flavor. Have fun with this recipe no matter how you do it — no right and no wrong here do it your way. Enjoy!
Ingredients:
for the dressing:
1/3 cup Olive Oil
1/4 cup red wine vinegar
3-4 garlic cloves -minced
1 teaspoon granulated sugar
Kosher Salt and black pepper
For the Salad:
3 plum tomatoes, cored , seeded if desired and diced — you can also use halved cherry tomatoes and use about 1/2 pint
1/2 red onion, finely diced — app. 3/4 up
1 15 oz. can black beans, rinsed and drained
1 15 oz. can black eyed peas , rinsed and drained– I used Pinto because I couldn’t find black eyed peas out here in CO whatever beans you like you can even use 2 cans of black beans
1 1/2 cups fresh corn kernels ( about 3-4 cobs) or thawed drained frozen sweet corn about 8 oz. or even roasted corn ( Trader Joes) if you like it and can get it– I used 4 cobs of fresh corn which is so abundant right now
1 red, green, or orange or yellow bell pepper, seeded and finely diced
1 jalapeno, seeded and finely diced *
*1/2 cup chopped cilantro leaves plus more for garnish — totally optional
1 scallion, white and green parts, added at the end before serving for garnish
*tortilla chips, for serving also optional
Directions:
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper to combine– set aside
Add the tomatoes, red onion, drained and rinsed beans, corn, bell pepper, jalapeño, and if you’re using cilantro, Toss to combine with dressing and season for salt and pepper. Cover with plastic wrap and refrigerate for at least 2 hours before serving or even overnight.
To serve, take out of fridge, toss well and taste for seasonings. Sprinkle with scallions and if you’re serving as a dip or even as a side dish it’s great with tortilla chips. ( everything is better with chips)
This tasted as good as any Greek Restaurant dish I’ve had. I know the Italians think it’s against the law to put cheese on seafood but gratefully the Greeks don’t. This is super tasty and very easy to make. I served over orzo and it was perfect. I ordered my shrimp cleaned and de-veined and used very large (under 10 white shrimp). I used San Marzano canned tomatoes and delicious Greek Feta Cheese. The only thing I forgot to order was some fresh mint to sprinkle on top.
Ingredients:
Extra Virgin Olive Oil
4 nice size garlic cloves, minced
Salt and Pepper –Use Kosher Salt and Freshly ground black pepper
1 large can San Marzano Tomatoes in juice –28 oz. size can
1/2 teaspoon crushed red pepper flakes
1 lb. large shrimp, peeled and de-veined. I used under 10’s and white shrimp. You can stretch this for more people with another 1/2 lb. which will probably get you to 3-4 people as a main dish. Figure 4 shrimp per person. Also the orzo stretches this as well.
1/2 lb. Greek Feta Cheese
1/2 teaspoon dried oregano
*2 Tablespoons roughly chopped fresh mint
Orzo according to package directions
Directions:
Put 4 Tablespoons Olive Oil in a wide skillet over medium heat . Add the garlic and season with salt and pepper. ( about 1/2 tsp. salt and 1/4 tsp. pepper) You’ll want to season properly because shrimp and tomatoes need salt but remember feta is salty. Lower heat and allow garlic to soften in pan, sometimes I actually turn off the heat and let garlic just sit there for a few mins.
Open can of tomatoes and pour into saucepan with olive oil and garlic. I cut the tomatoes in 1/2 . I added more salt and pepper and red pepper flakes. I cooked the tomatoes stirring occasionally till very soft about 12-15 mins.
Put shrimp in a mixing bowl and add 1 Tablespoon Olive Oil and season with salt , pepper and if you’d like you can add a little more red pepper flakes here.
Put tomato mixture into a large earthenware baking dish.
Arrange shrimp over tomato mixture in one layer. I diced up my cheese and sprinkled over the surface and I sprinkled dried oregano . ( See photo) You can crumble cheese or dice it up — either way is fine.
I baked for 12 minutes and then put it on broil for another 3-4 minutes till tomatoes were bubbling and cheese got a little brown.
This salad came together so beautifully and it was simple, delicious and versatile. You can change up ingredients and make it your way. The dressing would be delicious on fish or chicken and will keep for a couple of weeks in your fridge. This makes a delicious salad with chicken, salmon, or any protein you’d like to add. I served for lunch for some friends with grilled chicken on the side. This is what I did.
Hope you enjoy!
Ingredients:
Salad
10 oz. spring mix — red butter leaf/ arugula, type of mix or any soft lettuce combo you like — If you’re having 4 or more use 10 oz. I used 5 oz. ( 1 bag of lettuce mix) for just 4
8 oz. small mozzarella balls–cilliegine cheese — if you see mini mozzarella balls those work well too I used the small ones
2 large avocado cut into small chunks
1 pint cherry tomatoes cut up– I just used those mini tomatoes from Trader Joes — any kind of tomatoes will work– whatever you like
1 bell pepper seeded and diced small– red , orange or yellow
1/2 cup pignolli nuts or sunflower seeds I prefer the pignolli so I used them
Salt and Pepper to taste
Salad Dressing
3/4 cup Extra Virgin Olive Oil
1/4 cup champagne vinegar
2 Tbsp. finely minced shallots
2 Tbsp. Fresh Lemon Juice
1-2 Tbsp. Honey — I use 2
2 teaspoon Dijon Mustard I use 2 heaping
1/4 tsp. garlic powder
Kosher Salt and freshly ground black pepper to taste
Add lettuce to a large salad bowl– I place washed lettuce in a large salad bowl and toss with a little salt and pepper
Place all ingredients on top and sprinkle a little salt and pepper over them add avocado right before serving
Make the dressing: add all dressing ingredients to a small bowl after measuring them out. Whisk until combined ( a baby size whisk works wonders) or a fork — taste and add a little more vinegar for tang, a touch more honey for sweetness and adjust with salt and pepper
If you’d like dress and toss– I allowed my guests to just dress their own salad — depending on how many people you’re serving.
*dressing will stay fresh in fridge for up to 2 weeks
Light and easy — Cucumbers and Avocado Salad with a light lime dressing. This side salad will disappear very quickly and you’ll be wanting more.
I made it without the green onion so feel free to add it or not it was just as yummy without. Just happen to have avocado and cucumber in the house but next time I will make sure to add a little green onion!
Ingredients:
2 English Cucumbers –Slice Cuke in 1/2 — scoop out seeds and slice or use any cucumbers you like I just like to remove seeds and cut smaller cukes into smaller pieces — it really doesn’t matter how you slice them up– if I use kirby type cucumbers (as pictured) I cut into smaller pieces — totally up to you– it’s all good — small Persians work well here and you’ll probably need 3 or 4 — I don’t scoop out seeds from the Persian cucumbers
1 large avocado pitted, peeled and cut into chunks or slices whichever you prefer
*1/3 cup green onion , chopped
2 Tbsp. Lime Juice from 1 medium lime
2 Tbsp. Olive Oil
1 tsp. Kosher Salt or Sea Salt
1/8 tsp. black pepper
Directions:
In a medium sized salad type bowl, combine sliced cucumbers , avocado and if you’re adding green onions.
Drizzle with lime juice, olive oil and season with salt and pepper to taste. I sliced cucumbers and dressing earlier than right before I served it added the avocado so it wouldn’t brown. The lime juice should prevent it from turning brown though.
That’s it — so simple and delicious! A perfect side salad.
This recipe is wonderful on so many different levels I don’t know where to begin. Firstly it comes together in under an hour , then there’s the one pot situation which is amazing, and the flavors are wonderful and the meal is delicious so what more could you want?
Good for families and good for the two of us since I froze 1/2 of it for another meal and have a little left over for lunch the next day. So it’s all good and easy and perfect .
We love pasta and this is just one more wonderful pasta dish.
Ingredients:
1 Tablespoon Olive Oil
1 pound Italian Sausage , casings removed I used 1/2 Sweet and 1/2 Spicy –use whatever you like even chicken or turkey sausage would work well here. I can usually find it at the butcher in bulk so don’t have to remove from casing. It’s not a big deal to remove from casing.
1 medium yellow onion, diced
2 teaspoons dried oregano
1/2 teaspoon fennel seeds — don’t omit
Pinch red pepper flakes — as big or small a pinch depending on how much you like the heat. You can put on the table so everyone can add more to their own
2 cloves garlic, minced
Kosher Salt app. 1/2 teaspoon and taste for salt towards the end
Freshly Ground Black Pepper — app. 1/4 teaspoon
4 cups Chicken Broth — 1 box
28 oz. Can Tomato Puree
2 Tablespoons Tomato Paste
1 box ( 16 oz.) Fusilli Pasta or any other pasta shape you like
1 cup shredded Mozzarella
Grated Parmesan for serving
Directions:
In a large deep pot — I use my trusty Le Creuset– it’s perfect– spray first with cooking spray — add the Tbsp.. of Olive Oil over medium heat. When the oil is hot add the bulk sausage and cook until it starts to brown up, app. 5 minutes. I then added the diced onions right in and cook until softened and translucent and the sausage is well browned, probably another 5 minutes.
Add the oregano , fennel seeds, red pepper flakes, garlic and the Salt and Pepper and stir to combine .
Add the broth, tomato puree and tomato paste and stir well and bring to a low boil. Add the uncooked pasta into the sauce , reduce to a simmer and cook , stirring occasionally until the pasta is al dente, app. 15 minutes. Mine was perfect after 15 minutes.
Remove from the heat and stir in the mozzarella and taste for Salt and Pepper but I didn’t need anymore it was perfect. If you think it needs more seasoning add now.
Bone in Chicken Thighs work beautifully here as they cook up rather quickly and are very tasty . I browned them first and gave them a nice crust and then they get braised in a beautiful tomato sauce with coconut milk and amazing spices. It’s stew like in consistency and I served over rice. Any rice will do . I added some red peppers and it was enough of a meal on it’s own with the rice. Bread would be lovely if you’d like to soak up the remaining sauce . A nice green salad would work well here as well.
Enjoy!
Ingredients:
1 1/2 – 2 lbs. bone-in , skin-on chicken thighs, at room temperature
Kosher Salt and Black Pepper
2 Tablespoons grapeseed or Canola Oil — I used Grapeseed
1 medium red onion thinly sliced
4 garlic cloves minced
1 2 “piece of fresh ginger, peeled and minced
1 teaspoon ground Cumin
1 teaspoon Curry Powder — I use Spicy Curry Powder use whatever you like
1/2 teaspoon Ground Cinnamon
1/2 teaspoon red-pepper flakes
1/2 pint of grape or cherry tomatoes– I left them whole
1 Red Bell Pepper– cut into thin strips
1 14 oz. can diced tomatoes with their juices
1/2 (13 oz.) can full-fat coconut milk — save the rest of can if you feel the sauce needs more– I didn’t use it
1 Tbsp. Tomato Paste
*handful of roughly chopped fresh cilantro — totally optional
Directions:
Pat chicken thighs dry and I placed on a baking sheet and sprinkled kosher salt and coarse black pepper all over
In a deep 12 inch pot or pan — I used my cast iron Le Creuset –perfect. add the 2 Tablespoons Grapeseed Oil till oil gets hot enough to add chicken ( medium-high heat) I use tongs and place the chicken skin side down, let them brown up nicely without disturbing them for about 5 minutes using the tongs you can look at them and make sure they’re lightly golden not burning. Flip and brown the other side for about 5 more minutes . If too hot you can lower the heat. When finished transfer the chicken to a plate and set aside.
Turn heat to medium-low add the onion and cook until softened, about 3-5 minutes. Add the garlic, ginger, curry, cumin, cinnamon and red pepper flakes, cook for a minute or so then add in the red pepper strips and cook down for a few minutes till peppers are softened.
Add the can of tomatoes with their juices , the tomato paste, fresh tomatoes ( I left them whole), and the coconut milk , stir until combined and scrape up all the brown bits that may have formed on bottom of the pan. Nestle the chicken back into the skillet ( do not submerge the chicken) Simmer uncovered, until the chicken is cooked through and the sauce has had a chance to thicken slightly ( if too thick add a little more coconut milk) Taste the sauce for Salt and Pepper. Cook anywhere from 30 – 40 minutes more. If you have a meat thermometer you can test for chicken doneness (165 degrees) I probably cooked for 40 minutes. Then if not crispy enough put whole pot under broiler in the oven for a few minutes but be careful not to burn the chicken.
I divided rice into bowls and plated chicken and sauce on top , Sprinkled a little cilantro and we thoroughly enjoyed this very flavorful dish.
Cooking with Candi 