Tag Archives: peach

Peach and Gorgonzola Chicken Pizza

Sometimes I forget that I actually like blue cheese.  Or at least some blue cheese.  Ever since I made Pear Chutney Bruschetta with Pecans and Gorgonzola so long ago, I’ve become much more likely to make a dish that calls for blue cheese.  Before, I would substitute feta which isn’t even close to the same flavor.  But even though I’ve come a long way, I still eat ranch with my buffalo wings and substitute gorgonzola for real blue cheese.  A tiger can’t change it’s stripes.  This Peach and Gorgonzola Chicken Pizza is a good way for someone to baby step their way into the world of blue cheese.

Prebaked pizza crust is topped with sliced fresh peaches, crumbled gorgonzola cheese, shredded chicken, and mozzarella cheese.  After baking, a reduction of balsamic vinegar is drizzled over the top to add yet another bold taste which enhances the whole pie.  The sweetness of the peaches, the bite of the gorgonzola, and the tang of the balsamic vinegar all make for a perfect marriage of unique pizza flavors. With nary a tomato in sight, this isn’t your typical pizza.  But it’s ease and amazing combination of flavors makes for a quick week night dinner that’s perfect for a warm summer night.

If you like this, also check out Apple, Ricotta Cheese, and Pecan Pizza.

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The ingredients:

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Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust.

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Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices.

DSC04544 Top with remaining 1/4 cup mozzarella. Bake in a preheated 400°F oven for 11 minutes or until crust browns.

DSC04545 Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes).

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Drizzle balsamic reduction evenly over pizza.

DSC04547 Cut pizza into 8 wedges.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Blackberry-Peach Crisp

Have you had blackberries or peaches yet this summer?  I hope so!  Have you baked them with some brown sugar and oats?  Do that next!  For someone like me who has a very prominent sweet tooth, it’s important that I find desserts that satisfy those cravings without making me feel rotten afterward.  My mom used to make apple crisp all the time when I was younger and, as a result, I love a good fruit crisp – especially the “crisp” part.  I mean, flour, sugar, oatmeal, butter, how can you go wrong?  When I came across this recipe for Blackberry-Peach Crisp, I was a little worried that the topping wouldn’t be as sweet and decadent tasting as the good old-fashioned crisps of days past but this dessert did not disappoint.

Fresh blackberries and peaches are mixed with nothing more than fresh orange juice (I used clementine juice!) and vanilla, allowing their natural sweetness to shine through.  The fruit mixture is placed in individual ramekins and topped with a gooey coating of whole-wheat flour, oats, brown sugar, canola oil, and honey which melts together to form a crunchy topping.  The fruit gets perfectly soft and bubbly as it cooks and is delightfully mildly sweet.  This crumb mixture, which is spiced up with cinnamon and nutmeg, isn’t loaded with flour, thank goodness, but instead has a consistancy closer to granola which makes my toes curl.  And because this dessert is baked in ramekins, portion control is easy to maintain (only 159 calories a serving!).  I could easily make a batch of this crumb topping and eat it with nothing but a spoon and a smile.  And maybe some ice cream.  I’ll keep this recipe close by to use later in the fall with apples and pears.  My mouth waters just thinking about it.

If you like this, also check out Blueberry-Peach Cobbler.

The ingredients:

Combine berries, peaches, juice and vanilla in a bowl and mix well.

In a separate bowl, combine whole-wheat flour, oats, brown sugar, canola oil, honey, cinnamon and nutmeg with hands until moist and crumbly.

Spoon fruit mixture into four 4-oz ramekins coated with cooking spray.  Scatter crumb mixture evenly over the top of each.

Bake in a 375°F oven for 15 to 20 minutes or until fruit bubbles and top is golden brown.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Self Magazine

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

I took the day off yesterday and after going to the dentist in the morning, I spent the rest of the day reading and lounging around (a mental health day).  It felt wonderful.  The problem with me having time to myself is I come up with all of these crazy ideas of things to do that I spend a lot of time thinking about but never actually end up doing.  Like writing a novel or traveling across the country – both things that I plan to do one day, even if I’m old and gray when I do it.  In all of my reading and daydreaming, I paused to make myself a delightfully light summer lunch: Peach and Brie Quesadillas with Lime-Honey Dipping Sauce.

Thin slices of peaches are tossed with a touch of brown sugar and chopped chives before being folded into a tortilla with soft Brie cheese and toasted.  The buttery, nuttiness of the Brie complements the natural sweetness in the peaches making them a perfect pair and the slight onion flavor of the chives gives this quesadilla an overall savory bite.  I like the idea of using these ingredients in a panini or grilled cheese so go crazy and make this however you want.  The dipping sauce is a simple mixture of lime zest, lime juice and honey tops off each bite with a bright, sweet ending.  All of these flavors are terrific together.

The ingredients:

Combine peach slices, chives and brown sugar in a bowl, tossing gently to coat.

Spread Brie over half of one tortilla and top with peach mixture.  Fold in half and repeat with other tortillas.

Spray a large nonstick skillet with cooking spray, heated over medium-high heat.  Place folded quesadillas in the pan and cook 2 minutes on each side or until tortillas are lightly browned and crisp.

In a small bowl, combine honey, lime zest and lime juice with a whisk and set aside.

Cut each quesadilla into wedges and serve with sauce. 

Additions:  None

Omissions:  None

Substitutions:

  • Low-carb whole-wheat tortilla

Overall Rating:  Love It

Source:  Cooking Light Magazine

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