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Roasted Peaches with Ricotta Buttercream and Breadcrumbs

Roasted Peaches with Ricotta Buttercream and Breadcrumbs



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Nectarines, all types of plums, or apricots are easy swaps for the peaches.

Ingredients

  • ½ teaspoon kosher salt, divided
  • 4 firm but ripe peaches, halved, pitted
  • 6 tablespoons unsalted butter, room temperature
  • 2 tablespoons powdered sugar
  • ¾ cup ricotta, room temperature
  • ¼ cup panko (Japanese breadcrumbs)
  • 2 teaspoons olive oil, plus more for serving

Recipe Preparation

  • Preheat oven to 250°. Whisk honey, vinegar, and ¼ tsp. salt in a medium bowl. Toss peaches in mixture until completely coated. Arrange peaches, cut side down, in a 3-qt. baking dish and pour honey mixture over top. Roast until fruit is just beginning to soften, 20–25 minutes. Turn over and continue to roast, occasionally basting with pan juices, until flesh is soft and gives when gently pressed but fruit still holds its shape, 25–35 minutes more. Let peaches cool in roasting juices.

  • Meanwhile, using an electric mixer on medium-high speed, beat butter, powdered sugar, and remaining ¼ tsp. salt in a small bowl until light and creamy, about 2 minutes. Add ricotta and beat, occasionally scraping down sides of bowl, until no streaks remain, about 1 minute. The finished buttercream will have a slightly coarse texture from the ricotta.

  • Toss panko, raw sugar, and 2 tsp. oil in a small skillet over medium heat to combine and cook, stirring and shaking pan often, until panko is golden brown (sugar will caramelize and turn medium amber before all the panko browns), about 3 minutes.

  • Just before serving, dollop buttercream in the center of each peach where the pit used to be. Spoon pan juices over, drizzle with oil, and scatter panko over buttercream.

Recipe by Brooks Headley, Del Posto, NYC,

Nutritional Content

Calories (kcal) 240 Fat (g) 13 Saturated Fat (g) 8 Cholesterol (mg) 35 Carbohydrates (g) 30 Dietary Fiber (g) 1 Total Sugars (g) 25 Protein (g) 4 Sodium (mg) 150Reviews Section

Melting Moments with Cinnamon Buttercream Filling

I just tend to make every second count these last couple of months. When I secretly baked these Melting Moments with Cinnamon Buttercream Filling for our anniversary on Saturday, I knew these delicate morsels are the perfect treat for a special day.

Not only was it a huge surprise for hubby, these Melting Moments taste incredible and can be whipped up in no time.

Safe to say, our special day turned out pretty sweet&hellip

Doesn&rsquot it just look so luscious?

A crumbly delicious moment&hellip

Guys, make your moments last with these easy Melting Moments with Cinnamon Buttercream Filling &ndash because nothing spells out love quite as well as a sweet home baked treat. Have a good week!


Cheesesteak Stuffed Peppers

  • 1 pack of stir fry steak pieces
  • Olive oil
  • 1 onion, sliced
  • Sea salt
  • Ground pepper
  • 3 green peppers (1 pep per person)
  • 1/2 bag of shredded mozzarella
  1. Preheat oven to 450 degrees.
  2. In a small pan, heat oil, add sliced onion and lots of ground pepper. Cook until translucent.
  3. Season steak with sea salt, garlic powder, and lots of ground pepper. Cook through in large pan.
  4. Add cooked onions to cooked steak pan and toss to combine.
  5. Slice peppers in half and line in a baking dish. Fill each pepper with a hearty scoop of steak & onions.
  6. Bake for 7-10 minutes. Pull out of the oven, sprinkle cheese on top, bake for another 5 minutes.

2. Smashed Twice-Cooked Potatoes With Leeks & Green Garlic

image via Bon Appetit

What’s with the twice-cooked? What we’ve seen from our culinary experiments is that cooking something once only removes some of the moisture present in the vegetable, in this case potatoes. Cooking it twice ensures all moisture is removed and a thick-crispy outer layer is achieved. So with this dish, you can expect the potatoes to be crispy on the outside and oh so soft on the outside (everything a potato should be).


Diana Henry recipes

Featuring spectacular seasonal ingredients, try award-winning food writer Diana Henry's finest recipes, from decadent desserts to comforting family classics.

Chocolate & lime cake

Give chocolate cake a zesty lift with lime buttercream filling, chocolate and lime icing and candied zest to decorate – an irresistible flavour pairing

Buttermilk, brown sugar & rye bread ice cream

Try buttermilk ice cream instead of vanilla — it has the same richness but is balanced by a nice acidity. Garnish with crispy caramelised breadcrumbs

Lemon & buttermilk pound cake

This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic

Salt cod tortilla

Use salt cod to make a tortilla that bit more special – this is a real feast and the texture of the fish works well with potatoes. Also delicious served cold


Add sugar, maple syrup, cinnamon, and salt. Gently toss with a wooden spoon or rubber spoon/spatula until the peaches are coated. Set aside.

Roll out pie dough into an approximately 12 inch round.

Gently fold the dough in half, then half again and transfer to a sheet pan lined with parchment paper (you could also use aluminum foil or silicone pad). Unfold the dough to its original round shape and place the peaches in the center, leaving the remaining liquid in the bowl for now.

In about 6 sections, fold the crust up about one-quarter of the way over the peaches, crimping the sections together as you go. Don’t worry about it looking perfect, the most important thing is to not have cracks or holes that could release the juices as it bakes.

In a small bowl, whisk the egg with 1 tsp water to make an egg wash. Thoroughly brush the crust with the egg wash (you will only use a small amount, stick the rest in the fridge and add it to a scramble). This will help seal in the juices and make the crust a prettier, shinier golden brown color.

Pour the remaining liquid from the peach mixture in the center of the crostata.

Sprinkle the turbinado sugar evenly over the crust for added crunch and sweetness.

Bake in preheated 375 degree F oven for about 40 minutes. The peaches should be bubbling and the crust golden brown. Allow to cool for at least 15 minutes before cutting and serving. Enjoy with vanilla ice cream (or coffee if you’re having it for breakfast!).

I think we all know someone (or several someones) like the poor earthworm. Don’t let them steal your sunshine!


Rosemary-Roasted Chicken Legs with Sweet Potatoes

Sometimes comfort food means ooey-gooey mac and cheese and sometimes it means a big piece of sumptuous lasagna. Today, it means herb-y, lemony, garlicky chicken legs with melt-in-your-mouth sweet potatoes and silky onions that caramelize right in the pan. And almost zero effort.

  • ingredients
  • 2 chicken legs, skin intact $5.50
  • salt and pepper Pantry
  • 3 tbsp extra virgin olive oil, plus more for drizzling Pantry
  • 3 cloves garlic, chopped Pantry
  • leaves from 2 twigs fresh rosemary, chopped roughly $1 for a bunch
  • 1 lemon, zested and sliced .50
  • 2 medium sweet potatoes, skin intact, scrubbed and chopped $1
  • 1 red onion, peeled and quartered .50
Total Cost of Ingredients $8.50

Directions

Preheat oven to 375 degrees F.

Liberally season the chicken all over with salt and pepper. Transfer to a large baking dish.

In a small bowl, combine the olive oil, garlic, rosemary and lemon zest. Stir to combine.

Rub chicken legs all over (including between the flesh and the skin) with oil mixture. Tuck a few slices of lemon between the flesh and the skin and place a few on top of the skin.

Place the sweet potatoes and onions in a mixing bowl. Drizzle lightly with olive oil, season with salt and pepper and toss to coat. Arrange in pan, surrounding the chicken legs.

Cover the pan tightly with aluminum foil and roast, covered for 30 minutes. Remove foil and bake for an additional 15 minutes, or until skin is golden brown.


BAKED RIGATONI WITH HOMEMADE MELT-IN-YOUR-MOUTH MEATBALLS

(Recipe adapted from Carrie Garrett, Hillcrest Baptist Church, Cedar Hill, TX Meatball recipe adapted from Kitten Cal’s Kitchen)

Baked Rigatoni with Homemade Melt-In-Your-Mouth Meatballs Yum

Join us for brunch this weekend, available Saturdays & Sundays 10 AM - 2 PM, our brunch menu features delicious menu favorites like our Fried Chicken Eggs Benedict, Bruleed French Toast, and Lemon Ricotta Pancakes.

Cheesecake lovers no longer need to choose between a slice and a scoop. Now you can have both in one delicious dessert! Celebrate summer with one of our seven at home Cheesecake Ice Cream Pints.

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What Kind of Chicken to Use

I&rsquove tried this recipe with both chicken breast (boneless, skinless) and chicken tenders. Chicken tenders ended up being too large when used whole, so while they are an option you&rsquoll probably still want to slice them into thinner pieces before breading and cooking.

Another option would be to use boneless, skinless chicken thighs cut into chunks, so you&rsquoll have something more along the lines of coconut chicken &ldquobites&rdquo than strips. I think that would be awesome! The dark meat of chicken thighs will be extra tender and juicy.


Here are some delicious gluten free dairy free recipes that you’ll love:

Turkey Shepherd’s Pie – This is one of my fool-proof recipes. Simply brown the ground turkey and onions, make a simple sauce, then top with mashed potatoes and shredded dairy free cheese. After a few minutes in the oven it’s ready to go! Easy and delicious comfort food.

Garlic Spaghetti – We looooooooooooove garlic over here, so this is always a favorite. Garlic spaghetti is a great meal to make when you don’t have much else in the pantry! It just requires garlic, olive oil, and gluten free pasta.

Chicken Tacos – Tacos of any kind are always a hit at our house. I like to make my own seasoning as well – that way I can adjust the spice level as needed for little ones.

Slow Cooker Salsa Verde Pork with Cilantro Rice – This dish is made in the slow cooker which results in very tender and flavorful meat. It reminds me of the pork from Qdoba. We love it with cilantro rice, but it would also be great in tacos or burritos. This slow cooker pork would also be delicious served with mashed potatoes and gluten free gravy.

Creamy Spinach Walnut Pesto – This bright green creamy pesto sauce is very easy to whip up in the blender or food processor. Simply blend the ingredients for the pesto while you boil some gluten free noodles, and dinner is served in just a few minutes! If you can’t do nuts, I would recommend substituting pumpkin seeds in this pesto.

Slow Cooker Cheesy Broccoli Chicken Rice – This is actually my most pinned recipe. When I made this dish for the first time, I was just thinking about making a really easy, comforting meal, and that’s what it is. Simple, homey, tasty, creamy chicken and rice with broccoli throughout – perfect for chilly days.

Sausages with Peppers and Onions Over Curry Spiced Quinoa – Simple quinoa gets a little bit fancier with some curry powder and is perfect when topped with sausages, onions, and peppers. This is a great option for really busy nights since you can get it on the table in about 20 minutes.

Southwestern Corn and Sweet Potato Bowls – These bowls are such a healthy and tasty vegan/vegetarian meal. The beans provide protein and the sweet potatoes add tons of fiber and Vitamin A. This is a meal that we make pretty regularly around here as I just never seem to tire of sweet potatoes!

Pasta with Creamy Sun Dried Tomato and Mushroom Sauce – This pasta sauce is so creamy and delicious – the sun dried tomatoes, spinach, and mushrooms make this dish shine! I used oven-dried tomatoes from my garden, but you can easily use store bought sun dried tomatoes. They’re the star ingredient in this vegan meal.

Cheesy Quinoa Stuffed Rainbow Peppers – Stuffed peppers are such a fun meal – they look so pretty all colorful and stuffed with goodness, don’t they? The cheesy filling is also delicious on its own if for some reason you don’t want to do the peppers!

Potato and Vegetable Coconut Curry – You know I’m all about curry recipes! This version is loaded with vegetables and potatoes and covered in a rich coconut cream sauce. I love how quickly this meal comes together, but still tastes like it’s been simmering all day long.

Beef and Broccoli Teriyaki Noodle Bowls – Teriyaki sauce, beef, rice noodles, and broccoli…do I need to go on? This one is super yummy…go make it! And if you’re wondering about soy sauce, yes there are several brands of gluten free soy sauce!

White Bean and Quinoa Chili – This vegan chili is an extra quick meal that is protein-packed due to the beans and quinoa. It’s a very filling and warming meal that’s great for a busy night. Serve it with cornbread or chips and salsa for an easy dinner.

Pasta with Creamy Kale Sauce – This is the kale recipe for non-kale lovers! I know that some people just aren’t crazy for kale, but when it’s blended into a creamy sauce and served over pasta it’s very hard to complain!

5 Ingredient Turkey Chili – Turkey chili is a recipe that is on frequent rotation at our home. It’s so easy to make and the simple ingredients are healthy and filling. This is a perfect week night recipe – it’s hearty and comforting and doesn’t take much time in the kitchen.

Roasted Sweet Potato and Bean Quesadillas – These vegan quesadillas are gooey, cheesy, spicy, and crave worthy! The spicy cheese goes so well with the sweet potatoes and beans. Again, this is a meal that is on repeat at our house.

Sticky Chicken Teriyaki Rice – This is one of Darryl’s very FAVORITE meals that I make. He loves the sweet and flavorful sauce that goes over the chicken, veggies, and rice in this dish. He says this is even better than takeout – it certainly does get eaten up very quickly when I make it!

Slow Cooker Chickpea and Potato Curry – This is such a delicious curry recipe – it’s hearty, healthy, and vegan! Making it in the slow cooker ensures that your house will smell absolutely amazing all day long! :)

Crockpot White Bean and Chicken Chili – We love a good, hearty chili recipe at our house, and this white bean chicken version is full of flavor and is healthy, too! The fact that you just throw everything in the crock pot makes it even better. Let dinner cook all day and be ready for you at night!

Spicy Stir Fried Eggplant – This is a really delicious way to make eggplant – this dish is spicy, flavorful, and comes together very quickly. Be sure to use tamari sauce (not soy sauce) to keep this gluten free.

And as a bonus, here are a few gluten free dairy free recipes for desserts:

Not sure that you’ll love avocado frosting? You could make this cake with dairy free buttercream frosting for a more traditional dessert.

I hope these recipes make their way into your rotation! Do you have a favorite gluten free dinner recipe? Please share in the comments!


Watch the video: How to make HOMEMADE PEACH COBBLER from scratch. Simple fresh peach bake recipe (August 2022).