Stuffed Peppers Mexican Style

Last year, I introduced you to the giant poblano pepper plants that thrive in my garden. With a Scoville Scale rating that falls between a bell pepper and a mild jalapeno, poblanos provide the perfect “warmth” to Mexican dishes without threatening your taste buds.

Well … I guess that depends on the heat tolerance of your tongue.

And the inherent personality of the pepper itself, apparently.

I was struggling with what I could share with you in this post so I took a break … and looked for inspiration from one of my favorite sources: Chopped on Food Network. It came in the form of a basket ingredient. Not a poblano, but close. Hatch Chile Peppers. (Note: these peppers are from the same family but grown in different locations, they develop unique characteristics.)

As the judges were talking about the peppers, they mentioned the uncertainty of the heat levels from the pepper. This reminded me of a morning when my son’s girlfriend was visiting us and invited one of her friends over for brunch. We stuffed poblanos with an egg, cheese, and sausage mixture and I assured them the peppers would not be too spicy.

I heard a “cough” and I knew I was wrong.

Now before you picture two 20-something gals with tears running down their cheeks, gasping for air, it wasn’t that bad. I had, however unintentionally, served them something spicier than intended. The problem was quickly solved with two options:

  1. Ratio
  2. Selection

The first thing we did was to add more of the mild, egg filling to their plate. They were enjoying the overall flavor but needed to balance the ratio of the filling to the pepper. The second thing we discovered was that some of the peppers were much more spicy than others.

Taste.

This was what the judges on Chopped were discussing as they watched the contestants preparing their dish. When you look up a pepper on the Scoville Scale, you will find not one number for the heat units of the pepper, but a range. Some poblano peppers are hotter than others, even if they are grown in the same garden.

You must taste the peppers before you use them … certainly before you serve them to others.

Noted.

Do not let this uncertainty deter you from making this (or other) recipes with peppers. Just remember:

  1. Removing seeds and membranes from peppers reduces the severity of the heat.
  2. Taste food as you prepare it so you can make adjustments.
  3. If a dish turns out too hot/spicy, temper it with more filling or cooling condiments like sour cream or avocado.
  4. Should you encounter a pepper that is just too spicy for you, remember the filling is still good. You don’t have to eat the pepper to enjoy the meal.

Print Recipe
Stuffed Poblano Peppers
These stuffed poblano peppers add a little heat and a little spice to the traditional stuffed pepper recipe. Garnish with sour cream, avocado, cilantro, and lime for the perfect balance of flavors.
Prep Time 45 minutes
Cook Time 15 minutes
Servings
people
Prep Time 45 minutes
Cook Time 15 minutes
Servings
people
Instructions
Preparing Peppers
  1. Wash and dry peppers. Cut in half, lengthwise, and remove seeds and membranes. Place on cookie sheet, cut side down.
  2. Drizzle peppers with olive/avocado oil and sprinkle lightly with salt and pepper.
  3. Broiler Method: Place peppers about 6" below oven broiler until the outside of peppers blister and char. Remove from oven.
  4. Grill Method: Place peppers cut side up on preheated (400 degree) grill. Remove from grill when peppers blister and char.
  5. Peppers should look like this ...
Preparing Filling
  1. Cook rice in chicken broth as per package instructions. A small amount of diced, fresh cilantro and lime juice can be added to the rice after cooking for a little extra flavor. Set aside.
  2. Brown ground pork with a little salt & pepper (1/2 teaspoon of each) until fully cooked; drain. Return pan to burner and add chili powder (and other herbs spices if desired); stir to distribute. Remove from heat when thoroughly heated.
  3. In a large bowl, combine rice, ground pork mixture, beans, corn, and tomatoes. Stir in shredded cheese.
Assembly & Cooking
  1. Spoon filling mixture into each pepper half.
  2. Oven Method: Place peppers on cookie sheet and bake in preheated 400 degree oven for 15-20 minutes.
  3. Grill Method: Place peppers on hot grill (350 degrees) for 8-10 minutes (indirect heat is best to avoid over cooking the peppers) or until filling mixture is hot.
  4. Remove from heat to serving tray.
  5. Serve with fresh cilantro, sour cream, salsa, avocado, and lime wedges.
Recipe Notes
  1. Bell peppers can also be used if poblano peppers are not available or in season.
  2. I like to add 1/2-1 teaspoon of some/all of the following to the chili powder: granulated garlic, dried herbs (cilantro, Mexican oregano, epazote), cumin, coriander, and chipotle powder.
  3. Leftover stuffed peppers freeze very well. Wrap individually (or in pairs) in plastic wrap and place in a large resealable plastic bag. When ready to use, remove from freezer and allow to defrost completely. Place peppers on a cookie sheet under the broiler (low setting) and watch carefully. Remove from broiler when filing is bubbly and heated through.
  4. Leftover peppers, topped with scrambled eggs, make a wonderful breakfast.
  5. Leftover filling can be used in tacos or soups.
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Special thanks to the Creator of this amazing pepper for working through Ted Allen and the Chopped judges to get me over writer’s block!



Farm Crawl 2017

Farm Crawl 2017

Whether you consider it a “crawl” from farm to farm because of all the gravel roads and traffic, or a “crawl” because that’s all you can do at the end of the tour, it doesn’t matter. A beautiful fall day spent touring farms showcasing Iowa agriculture, arts, people and food is a good day.

I had heard of a “Pub Crawl” before (we won’t get into that here) but never a “Farm Crawl” … and I grew up on a farm. When I saw an announcement at one of the stands at the Downtown Farmers’ Market for this event, I had to ask.

And then I had to go.

The tour included seven farms, in a loop, about an hour SE of Des Moines, near Knoxville.

I wasn’t quite sure what to expect but when I pulled off one of the main roads onto my first stretch of gravel and saw the pretty countryside, creek beds, and fields, I was hooked. It was a perfect, fall day in Iowa and, by that, I mean cool and rainy, followed by warm and sunny, and low winds. Everyone here knows that a fall day in Iowa without snow is good weather.

Coyote Run Farm

My first stop was at Coyote Run Farm just outside of Melcher-Dallas where I was greeted with an invitation to help myself to some homemade Vegetable Beef Borscht Soup (recipe), cookies and drinks … for free! Stomach full, I walked around the farm to see the horses and chickens, high tunnel and garden, and their rehabilitated barn.

 

I left the farm with my hands full of tiny potatoes, 3 types of garlic, a few heirloom tomatoes, and a jar of local honey. Hmmm … how many more stops did they say there were?

Six …

 

Trojan Iron Works

As I pulled up to the next stop, I realized it was the parking lot of a church, filled with so many kids! And the kids weren’t just participating, they were running the show! Trojan Iron Works, I would find out, is a student-run business at Pleasantville High School making custom metal signs. They paired up with the school’s FFA chapter and provided live music and games for the younger kids including calf roping, cheese and cracker “welding”, germination necklaces, and face painting. Again … for free. They also had a concession stand, were selling beef jerky and granola made by the Home Economics class, and were taking orders for pork and beef raised at the Pleasantville FFA Teaching Farm.

I’m sure they were present, but I didn’t see a cell phone in the hands of a single kid or student.

Nice.

Heading to my car with my beef jerky, it didn’t even dawn on me that I didn’t take a single picture of the metal projects. Click on the link above to see lots of pictures of the students at work and of their art. 

White Breast Pottery and Weaving

As I get out of my car at White Breast Pottery & Weaving, I see this …

… and I hear this …

 

… which leads me to this …

 

… along with a basket weaver/maker, a group of 4-Hers selling concessions and baked goods for their club, and a rug weaving demonstration.

It just wasn’t possible for this 4-H girl to pass by the concession stand, so a hot dog in one hand and a beautiful woven rug in the other, I move on down the road toward the apples.

Schneider Orchard

Apple picking, giant slingshot apple shooting, a tree house (complete with suspended bridge and slide … sadly, no adults allowed), wagon rides, apples, and a menu of sweet treats that’s worth the long line kept Schneider Orchard buzzing with activity. (That’s a pollination joke, folks.)

Apple pie for me, and peach for my guy at home, plus a bag of Jonathan apples (my favorite baking apples), and one or two caramels rolled in pecans.

What? It’s not like I bought the fudge too!

Oh, but I wanted to!

I don’t know about you, but I’m starting to get full (stomach AND car)!

Blue Gate Farm

The next stop was home to the reason I was even on this tour, Blue Gate Farm. It was at their stand at the farmers’ market that I found out about the Farm Crawl. Having stopped many times before, I noticed the sign advertising the event and asked Jill about it. Her enthusiasm for the opportunity to show people their property and practices in naturally grown gardening was contagious.

I arrived too late in the day to get one of “Aunt Louise’s Cinnamon Rolls” but I was not too late to get a tour from Jill. Rotation practices, high tunnel extended seasons, 1950’s era planters and cultivators, the rabbits, alpacas, bees, and, of course, the land itself, were described with passion and pride.

Knoxville’s own Peace Tree Brewing Company was present and a “cold one” sounded really good right about then. Unfortunately, but understandably, they were sampling root beer and selling their beer (at room temperature, not cold). That “cold one” would just have to wait until I got home.

Pierce’s Pumpkin Patch

What would a Farm Crawl be without a stop at a pumpkin patch? Linus would be most content in this one. With 145 different varieties of pumpkins and gourds, your every decorating, carving, and baking need was covered. And, if feeling a little full from the other stops, the maze of giant round hay bales might just help you make room for the BBQ concessions.

Can you find the people in the maze?

Also included in this stop was a sawmill demonstration … huge tree trunks being positioned and trimmed to fit through a machine that cut them into boards … and wine sampling from Nearwood Winery. Again, I was too late to sample most of their wines. One must be very strategic in planning your tour stops … or understanding … that works too!

Crooked Gap Farm

My greatest disappointment in this whole tour? That I missed out on my very last stop … Crooked Gap Farm. I had been looking forward to this one for their hand-crafted soaps made from products of their farm (or as local as possible) and their cattle, pigs, and lambs. I was driving away from the pumpkin patch, looking for the next turn on the loop, and before I knew it, I missed it.

My only defense is exhaustion. It had been six hours since I left on my foodventure. I had absorbed as much information and consumed enough food in an effort to support the farms and organizations as I could and I was tired.

I think they’ll forgive me. As long as I start on their end of the loop next year!

Advice

How’s that for some beautiful souvenirs?

Are you like me and disappointed you didn’t know about this years ago? At least now you can make plans for next year:

  1. Follow Farm Crawl on Facebook so you don’t miss out on next year’s event.
  2. Mark your calendars in advance … this event is held the first Sunday in October.
  3. Don’t wash your car … enjoy the drive.
  4. Bring cash. Some places take credit cards and some don’t. There is no admission fee for any of the farms on this day.
  5. Bring the kids … it’s an education that feels like a vacation.
  6. Practice your parallel parking …

 


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Kicking Up Pulled Pork

I love pulled pork as much as anyone. I don’t care if we’re talking Kansas City, Texas, Carolina … I love ’em all. But then I stumbled upon a Louisiana version and I found a whole new happy place!

Okay, so technically, I don’t know if this is authentic Louisiana cuisine but the recipe had the word “Cajun” in it and that was enough to get the attention of this Iowa girl.

Print Recipe
Cajun Pork Sandwiches
Prep Time 10-15 minutes
Cook Time 2-3 hours
Servings
servings
Prep Time 10-15 minutes
Cook Time 2-3 hours
Servings
servings
Instructions
  1. Sprinkle pork with salt and pepper (this can be done several hours before cooking for better flavor).
  2. Preheat oven to 400 degrees.
  3. Place meat in a large dutch oven and add onions; cover and place in oven for 30 minutes.
  4. Add jalapenos. Reduce heat to 350 degrees and bake another 30 minutes.
  5. Add tomatoes, Cajun seasoning, and Tabasco sauce; turn pork over and move around to combine all the ingredients. Reduce oven temperature to 300 degrees and bake for 60 minutes.
  6. Remove from oven. Using two forks, try to pull the pork apart. If the pork shreds easily, it is ready. If it resists pulling, return to the oven for another 30 minutes. Repeat as necessary.
  7. Shred the pork and combine with remaining "sauce".
  8. Serve with pepper-jack cheese and/or pickles on buns or bread of your choice. Coleslaw is one of our favorite toppings/sides for these sandwiches. Find my recipe here.
Recipe Notes

1. Cooking times will vary based on the size of the roast or number of ribs used. If using a whole roast, cutting it into four equally sized pieces will reduce overall cooking time.

2. Boneless turkey breast fillets can also be used. Again, cooking times will vary.

3. You can simplify this recipe by using a crock pot or slow cooker. Simply combine all the ingredients (except cheese, pickles and buns, of course) in the crock pot and set it on low for 6-8 hours or warm for 8-10 hours. There will be a lot more broth produced this way. Remove about half of the broth before shredding and set it aside. If after shredding, the meat needs more moisture, add broth back in a quarter of a cup at a time. The remaining broth is perfect for reheating the meat another day or to add to soups.

4. Coleslaw is one of our favorite toppings/sides for these sandwiches ... find the recipe HERE.

5. Cornbread is an excellent accompaniment for this dish. For this post, I spread the cornbread batter (with diced jalapenos added) in a thin layer (3/4-1" deep) in a rectangular glass baking dish, coated with cooking spray, and baked it according to the recipe but for a shorter amount of time since it is thin. After it cooled, I cut it into large squares to act as the top and bottom "bun" for the sandwich.

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I have made this recipe several ways over the years: slow cooker/oven; pork/turkey; adding/omitting vegetables. One thing is certain … it always turns out delicious. The texture is different if it’s made in the slow cooker instead of the oven but it tastes great. The flavor changes with the choice of meat or vegetables but it tastes great. Whether I make a single or double (or triple) recipe, it tastes great! The only disappointment is when I don’t have leftovers to use in soups or salads.

This is the salad I made with the leftover pork. One of my favorite shortcuts is the Dole Chopped Salad Kits: a crunchy combination of cabbage, romaine, kale, carrots, and green onions. The Chipotle and Cheddar version also includes some tortilla strips, shredded cheddar cheese and a chipotle-ranch dressing. I add a few kernels of corn, some red onion, and fresh cilantro along with the leftover pork and … voilà!

I mean … BAM!

Couldn’t post a Cajun recipe without a tribute to Emeril, now could I?

 


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Pickled Carrots?

Oh how I love to find new foods!

By that, of course, I’m not claiming to discover new foods for the culinary industry or the world. I’m just happy when I try something for the first time and realize that my world has just expanded.

Growing up, if someone said “pass the pickles”, they were referring to pickled cucumbers. The response would likely be, “Dill? Sweet? Bread-and-Butter?” The only other vegetable we pickled was beets. And, really, if you are lucky enough to have a steady supply of all of these home-grown and canned pickles, what else would you need?

About 10 years ago, my farming family discovered pickled asparagus and green beans (mostly because we are also a family who occasionally indulges in a few Bloody Marys). With the usual gusto of those who have big gardens, asparagus and green beans ended up in jars in the cold room too.

A year or two ago, I started hearing my nephews and nieces talk … well, rave is probably a better word … about a small Mexican restaurant in the neighboring town called “La Juanitas”. I was hearing about the carne asada tacos, the sandwiches (torte), the burritos, the line out the front door … and I had to get there. And I did … a few times.

That’s not just the margaritas talking either, because they “don’t have time for margaritas!”

What they do have time for? Pickled carrots on the side.

These are so popular that the first side is complimentary but if you want more, there is a charge. Worth it!

I loved these pickles so much I had to figure out how to make them. Starting with a post on Pinterest, I made a few modifications for personal preferences like heat and texture and, after a few test runs, am thrilled with this recipe. Consider my world expanded … again.

 

Print Recipe
Pickled Mexican Vegetables
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
half-pint jars
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
half-pint jars
Ingredients
Instructions
  1. Combine vinegar, water, garlic, bay leaves, pepper, salts, mustard seed, Mexican oregano, and epazote and bring to boil.
  2. Add carrots and simmer until tender.
  3. Add onion and jalapenos; return to boil.
  4. Remove from heat, add chopped fresh cilantro and/or carrot greens. Allow to cool.
  5. Ladle into sterilized jars.
  6. Store in refrigerator.
Recipe Notes
  1. The spiciness of these pickles depends greatly on the jalapenos. If you do not want these to be spicy, remove the seeds and membranes from the inside of the jalapenos before adding to the recipe. This will greatly reduce the heat but still give the flavor and color of the jalapeno.
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Now that I think of it … these would make an excellent addition to my next Bloody Mary! 😉

ENJOY!

 


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You can take the girl out of the farm …

Photo Credit: Joe Murphy

… Picturesque …

Photo Credit: Joe Murphy

… Quiet …

Photo Credit: Joe Murphy

… Idyllic …

This is my home. This is Iowa. This is farm country.

These pictures show the beautiful scenery here. What they do not capture is the less-than-glamorous side: the hard labor, the investment of time and money, the nurturing of plants and animals (24/7/365), the fear of uncontrollable variables, and the never-ending piles of dusty, dirty laundry.

My husband and I were happy to be selected, along with about 50 other people, to go on a two-day tour of farms in SE Iowa. This trip was organized by the Iowa Food & Family Project to provide an opportunity for people to experience and learn about agriculture in Iowa. This year’s trip focused on farms near Pella, Oskaloosa, and Iowa City with stops at grain, pork, dairy, and turkey farms.

If you’ve been following along with my blogs, you know that I am a devout Iowa State Cyclone and St. Louis Cardinal fan. This portion of the state is NOT my comfort zone. This is Hawkeye and Cubs territory. You should be very impressed with my devotion to my blog …

What I learned on this tour is that farming in NW Iowa is exactly the same as farming in SE Iowa.

And it’s not.

The Same.

Faith, Family, Farming – My dad use to say that if you made these things your priority AND you kept them in order, everything would work out. It was clear that the farmers we visited on our tour agree. There was evidence of this from the signs on their walls to the prayer offered before our meal, the 91-year-old grandfather who keeps an eye on the work of his son and grandson while mowing the grass on all their farms, the four children who waited expectantly for us to arrive in our big tour bus to show us their turkeys, and the passion with which they all told their stories of fortune, famine, expansion, community and history.

The other common thread? These men and women love the land. There has been a lot of controversy and media coverage on GMO’s, water pollution, manure management, livestock practices, conservation, and food safety. Farmer’s are under a lot of pressure over these issues. Here are a few things to consider:

  1. The land and the animals are the investment and livelihood of these people. The products and machinery they use are absurdly expensive. They want to protect these things because it is the right thing to do and to not protect them is counterproductive and costly.
  2. Just because a farmer does not shout his/her case in the eye of the media or argue politics on the floor of a government assembly does not mean he/she does not have an educated, passionate answer. An intelligent and considerate question will be answered with an intelligent and considerate explanation.
  3. Technology is embraced by farmers. It is transforming the industry and allowing farmers to know their fields and animals at a much more detailed level than ever before. When a field fire is approaching a hog facility, and the manager of the facility receives notification of the fire and can control the temperature, misters, and, therefore, the comfort levels of the animals immediately through an app on his/her phone, that’s progressive farming.
  4. One bad apple spoils the barrel … and gets the attention of the world. Of course there are farmers who don’t follow the rules and abuse their land/animals. Shame on them. But that shouldn’t tarnish the reputation of the good and honest.
  5. These people invited us onto their property to ask questions. Every single one of them told us that no question was off-the-table. They encouraged us to ask so they could explain. We did and they did. What a concept …

And it’s not.

Farming in NW Iowa is as different from farming in SE Iowa as it is from farm to farm within the same county. Farmer’s are notorious for asking each other “How much rain did you get?” and then shaking their heads that just a mile or two down the road received the exact amount they needed. In the same way, they are grateful when the hail that damaged a field two miles away, didn’t touch a leaf of their crops. Of course, not all their fields are in one area so there’s the post-weather-event drive to check the conditions of the other locations. Unlike most business, farmers do not revel in the loss of their competitors. They mourn it because they are not competitors, they are friends and comrades.

Variability is magnified when you talk about different parts of the state. Soil types, pest problems, flat verses hilly land (no, Iowa is NOT all flat), and climate zones contribute to the science of farming. It is impossible to say that farming is the same all over the state.

And, yet, it felt like home.

After all, when it comes to farmers, it’s a tight community. At our first stop, one of our hosts asked me where I was from.

Me: Near Storm Lake
Tom: Oh yeah? Which town?
Me: Alta?
Tom: Really! Do you happen to know Ernie Glienke?
Me: Yep! He’s my uncle and Godfather!

That’s how it works around here.

Faith, Family, Farming … and FOOD!

As would be expected from a group with the word “food” in their name, we were fed well! Our trip started with a breakfast of yogurt parfait, hard-boiled eggs, and muffins. The parfait were compliments of Anderson-Erickson Dairy, a third-generation, family operated Iowa dairy.

 

 

 

 

 

 

Along the way, local favorites were brought to us … you know, to tide us over! Homemade S’more Ice Cream bars from the Kalona Creamery and kolaches from the Golden Delight Bakery in Kalona.

Blessed with beautiful weather, we were treated to a wood-fire pizza dinner on a farm near Wellman, Iowa. This pretty farm is home to the brick pizza oven of my dreams. Stonewall Pizza fires up the oven … literally … on Friday nights and people come from all around to enjoy their pizzas, yard games, live music, and the peace and quiet of farm life.

I even came home from this trip with a new favorite summer pizza combination: sweet corn, tomato, and bacon! Seriously … is there anything that says “Iowa Farm Country” than that???

… but you can’t take the farm out of the girl.

A recurring theme throughout our tour was established by the “younger” generation who were establishing themselves. I think I heard three different 30-somethings say “When I graduated high school, I was never going to live on a farm again!” They practically blush (men and women) when they say this because obviously the pull of farm life got to them.

As it does me.

I do live in a suburb. When the seasons change, I need a drive in the country to see the crops. I crave a trip back to the family farm to ride in the combine or just eat a meal to the field. I don’t miss the hog production side of things as much, but I sure do miss the bacon … and ham … and chops.

I’m not back on the farm … yet.

Thanks, Iowa Food & Family Project, for giving me a taste of what I miss.


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A Pet Name, Vacation Destination, and Grandma’s Fancy Side Dish

You’re a peach!

I’m not sure if this is a common phrase outside the United States, or even outside the Midwest. If it isn’t, it should be. The phrase simply means that someone is sweet or thoughtful and often is in response to a meaningful gesture of kindness.

“You brought me coffee? Awww … you’re such a peach!”

“You did the dishes? Awww … you’re such a peach!”

“You’ll take my empty cart all the way back into Costco for me? Awww … you’re such a peach!”

Why a peach? Because it’s sweet? Because it’s cheerful? I don’t know.

Maybe because in the midwest (sans Missouri), peaches are rare? There just aren’t many peach trees around and the ones that do survive, seem to be very susceptible to the uncertain conditions. I never really understood why my mom, with so much canning to do from her own garden, would wait until the end of summer to BUY a box … or two … of peaches at the grocery store so we could can them in jars for the winter. Didn’t we have enough work to do with the produce we had?!?

And then I went to SW Colorado. At the end of August. To a fly fishing resort and organic peach orchard.

Of course they are better right off the tree but now when I see those boxes of peaches from the Palisade, Colorado region, I understand. And I buy them. I don’t can them in jars … only because I don’t have the storage capabilities my mom had. I do freeze them though.

But not before I enjoy one of my grandmother’s specialties. I call it a specialty because I never had it anywhere but at her house (and later at our house in her memory). It was a twist on peaches and cream but I liked it for three reasons:

  1. She always served it as halves of peaches, not slices (which seemed fancy to me).
  2. The idea that one would put mayonnaise on fruit seemed ridiculous.
  3. She had THE COOLEST peanut chopper for someone who was not into gadgets!

Grandma would cut the peaches in half, remove the pit, and peel them. Then she would mix up mayonnaise, orange juice and maybe a pinch of sugar to fill the gap where the pit was. She would then let me use this outrageous chopper to finely dice the peanuts she would sprinkle on top. That’s it. She would sometimes serve it as a side dish with our meal and sometimes it would be dessert. So simple but so elegant to me.

A few years ago, I discovered Greek yogurt. High protein, good source of probiotics, low-fat … and a great substitute for mayonnaise. So I’ve updated Grandma’s “recipe”. I also use honey instead of sugar and I add a touch of grated nutmeg. If I have orange juice or zest, I will add that too (but only a little or the yogurt will become too thin). And, ever since I received the recipe for Lori’s Sugar & Spice Pecans, I use them instead of peanuts.

Mostly because I don’t have Grandma’s cool gadget!

And because I like pecans better.

Print Recipe
Peaches and Cream Cups
Prep Time 20 minutes
Servings
peach halves
Ingredients
Prep Time 20 minutes
Servings
peach halves
Ingredients
Instructions
  1. In a small bowl, combine Greek yogurt, honey, and nutmeg.
  2. Place peach halves on platter or serving dishes and sprinkle the top of each with a little salt.
  3. Fill the center of each peach half with the yogurt mixture.
  4. Top with a pecan half or sprinkle with chopped pecans.
  5. Serve with a light drizzle of peach balsamic vinegar. Pear balsamic or white balsamic vinegar can also be used.
Recipe Notes

Peeling Peaches: After cutting around the perimeter, "Free-Stone" peaches, when ripe, will release themselves from the pit with only a gentle twist. They also peel very easily with a small knife. Alternatively, less ripe peaches can be submerged whole in boiling water for 1 minute, removed from the water, cooled slightly, and peeled.

Candied Pecans: For a sweet/spicy touch, make Candied Pecans in advance to top the peach cups.

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Another modification I made to Grandma’s recipe (that sounds like sacrilege, doesn’t it?), was the addition of a drizzle of a light balsamic vinegar over the top. I fell in love with a peach white balsamic vinegar I bought while on our trip to Colorado so that is what I use. A white balsamic works really well too and if you are fortunate enough to find a pear or a fig balsamic vinegar, they are wonderful as well.

It makes me smile to share the recipes and stories of my grandmothers. They taught me so much. But I think the biggest reason I smile when I have peaches around is because it reminds me that “Peaches” was my dad’s pet name for my mom.

“Hey Peaches! What’s for dinner?”

And he always knew it would be delicious.


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