#1,776: Grain-Free Paleo Crockpot Peach Crisp

Each summer I add endless activities to our summer bucket list, and try to find different activities to do with my kids and family.  Last summer I added "peach picking" to our list and we went on a hot summer day.  But apparently I don't know how to pick the best peaches because mine were either under-ripe or kept molding before they got to that perfect, juicy and sweet texture. So I chopped them up and threw them in the freezer. 

Of course I'm not going to waste half of my freshly picked peach stash go straight to the freezer or trash as they kept molding, so I did some research on the best ways to keep peaches from molding.  Did you know that you are NEVER supposed to squeeze a peach?!  Well that's certainly one of my problems.  Every time you squeeze a peach it starts to rot in that spot within hours.  I know we squeezed them multiples times from the time we picked them on the trees to the countless times I was checking on them at home to see if they were ripe yet. And you have to store them stem side down on either a linen napkin or paper bag, but never terry cloth fabric as it holds onto the moisture and encourages mold.  (Problem number 2 for me!).  I was ready to give up on peach picking ever again, but I think we might just try it again this summer.  I'm ready for my peaches now!

Back to my under ripe frozen peaches.... Every time I go in my deep freezer these little babies are staring at me, so I figured it was long over due to find a recipe to use them up.  I decided to make this peach crisp in my crockpot to make it simpler and faster.  My house smelled wonderful this morning as it cooked.  My kids weren't big fans of the cobbler part, but the girls both liked the actual peaches.  This recipe calls for coconut and walnuts (although I used almonds) and my kids didn't like the texture.  I think they would have enjoyed it more if it had oatmeal in it.  I enjoyed this recipe though, and am OK with not sharing.

2 lbs fresh (or thawed from frozen) peaches, roughly chopped

¼ cup pure maple syrup

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

Crumb topping:

1½ cups walnut halves (I used slivered almonds)

½ cup shredded unsweetened coconut

2 tablespoons pure maple syrup

1 tablespoon melted coconut oil

¼ teaspoon salt

¼ teaspoon almond extract

If you want to see the original instructions on making this in the oven, click here.  Below is my version which went straight into the crockpot.

Place the frozen peaches in a crockpot (I lined mine with a liner to make clean-up easier), and mix with the maple syrup, vanilla extract, and cinnamon.  Cover and turn on high for about an hour.

Mix all of the ingredients for the crumb topping in a food processor.  Pour over the peaches, cover, and continue cooking for about 3 more hours or until the peaches are softened.  This was good as is, but would have been even better topped with some vanilla bean ice cream.  :) 

#1,775: Banana Chocolate Chip Oat Muffins

Remember when we were younger and we'd pray so hard for a snow day.  Then we'd watch our school name go across the bottom of the TV screen and we'd be so excited to stay home.  Yeah, it's not like that for me anymore.  Now the call comes in before 5 am and I grumble that we can't go to school....especially when school gets cancelled and there isn't any snow on the ground yet!!  Anyway....an unexpected day off of school means I get to pull one of my little ones into the kitchen with me to whip up a quick (semi-healthy) breakfast!.  

I say these Banana Chocolate Chip Oat Muffins are semi-healthy because they have a combo of ground oats (oat flour) and whole wheat flour, but they also have chocolate chips and quite a bit of brown sugar.  But when everything else is healthy the brown sugar calories don't count, right?  Right?!?!

Here's what I learned about these muffins.....
1.  Don't turn around and stop paying attention to your kids because one unnamed child (see below) will eat FOUR of them when you aren't watching.  I guess he enjoyed them. 

2.  Make a double batch and freeze them if necessary.  That would NOT be necessary in this house because they will get eaten super fast.  (Like faster than a teacher leaving a building on the first day of summer...I am NOT talking from experience...ha!).  

3.  You don't need have to wait for a snow day to make these muffins.   

¾ cup brown sugar

4 Tbsp butter

4 Tbsp coconut oil

2 eggs

3 tsp vanilla extract

3 over-ripe bananas

1 cup oat flour (or about 3/4 -1 c ground oatmeal)

1 cup whole wheat flour

1 tsp baking soda

½ tsp salt

1 cup chocolate chips

In a mixing bowl, cream sugar, coconut oil and butter.

Add eggs, vanilla and bananas until thoroughly blended.

Add flours, baking soda and salt and mix until just combined.

Add chocolate chips and mix just a couple of rotations.  

Spoon ¼ cup of batter into a muffin tin lined with paper cups.

Bake at 350 degrees for about 20-30 minutes, or until the tops are dark golden brown.  Cool for a few minutes before removing to a rack to cool completely.  Store in a sealed container.

100,000+ Visitors....I am truly amazed!

Today I hit over 100,000 visitors to this blog.  I never, ever dreamed it would be any more than me posting a few recipes that I subjected my family to.  Now 5 1/2 years later and 1700+ recipes tried, this took a direction so different than what I thought it would go.  So to anyone who has ever looked, tried, or commented on a recipe, thank you!  Hopefully I can continue to try, rate, and review many more recipes for you to hopefully make for yourself, your family and your loved ones.
~Tracy

#1,774:Greek Gyro Meatballs

If I was told to name one last meal, I'd have a long hard debate with myself if I wanted something mexican (soft corn tacos please!) or gyros.  My 9 year old not only looks like me, but she has my love for gyros as well (it's often her birthday dinner request).  So when I found this recipe for gryo meatballs I was intrigued!  

I made them last week...and I'm enjoying them so much, I made them again this week for my lunches as well.  This would be awesome with homemade tzatziki sauce, but I bought a jarred kind because I was being lazy.  The original recipe says to serve these in lettuce wraps, but I ate this as is and then again chopped on top of my salad.  Both ways were good.  

1 lb. extra lean ground beef (I used ground turkey)
1/2 onion, finely chopped
1 T Greek seasoning (I made my own)
1/2 tsp. ground cumin
1/2 tsp. garlic powder
olive oil, for brushing grill pan

1 large head iceberg lettuce
Tzatziki sauce, about 3/4 cup (homemade or store bought)
3/4 cup chopped cherry tomatoes

Put the ground beef into a bowl, add the onions and spices.  Mix well.  Form into tablespoon sized meatballs (you should get about 20). 

Brush a stove-top grill pan or frying pan with olive oil, then heat the pan over medium high heat and cook the meatballs, turning often, until they are well browned and completely cooked through (about 10-12 minutes.) 

Cut out the core of the lettuce and cut the lettuce head into two halves, then break the leaves apart, making each lettuce cup out of two leaves.  Put three meatballs into each lettuce cup, top with Tzatziki sauce, and sprinkle over chopped tomatoes.

#1,773: Reese’s Bottom Cheesecake Muffins

I've had this recipe pinned on one of my pinterest boards for 3 years, and since it was so simple, I figured it would be a great recipe to make for book club and get off my boards.  Here's the bad news about this recipe...it tastes artificial.  Now granted, I should not be surprised since I used a box cheesecake mix...but I was following the original recipe and going for speed not quality.  Don't make this unless you have a real cheesecake filling you can make/use.  These did not go over well...even though they were super simple to make.  I was not a fan.  

1 Box of JELLO instant NO-Bake Cheesecake Mix
12 Reese’s Peanut Butter Cups (one per each Cheesecake)
1 Cup of Mini Chocolate Chips (optional...for sprinkling on top)
Approx. 1 Cup of Graham Cracker Crumbs (use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)
Paper Cupcake Liners

Mix up the no-bake Cheesecake according to the box directions.  Set aside. 

Place a paper muffin liner into each of the muffin tins. 

Unwrap the Reese’s and remember to remove the bottom paper liner!  Drop one Peanut Butter Cup down into each paper liner and pour the Cheesecake Mix onto it.  Sprinkle with graham cracker crumbs and chocolate chips.  Place into the fridge and chill for at least one hour.

#1,772: Cupid Floats

This is certainly not a healthy dessert or one that I would serve to my kids often, but it was a Valentine's Day treat for my kids and they all enjoyed this.  Obviously it's super simple to make, and you could easily make this with different types of pop (soda, coke...whatever you call it).. but for Valentine's Day I liked the red color.
 

Vanilla Ice Cream

Strawberry Soda

Heavy cream and sugar to make homemade whipped cream (or you can use store-bought whipped cream)

Maraschino Cherries (optional)

Place 2 scoops of vanilla ice cream in a glass.  Slowly add strawberry soda (it will foam up quite a bit!).  Top with whipped cream and a cherry (optional).  Serve with long spoon and straw.

#1,771: Bacon-Potato Corn Chowder

This is a terrible photo, but I really enjoyed this soup!  It was really simple to throw together and I loved the flavors of this.  Although I haven't had a corn and potato soup in a really long time.  This would be even better served in a hollowed out bread bowl.... :) 

1/2 pound bacon strips, chopped

1/4 cup chopped onion

1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed

1 can (14-3/4 ounces) cream-style corn

1 can (12 ounces) evaporated milk (I used skim milk)
I also added some diced green onion

1/4 teaspoon salt

1/4 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.

Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. Yield: 6 servings.

#1,770 Garlic Sauce Chicken

This chicken dish was what I made for and served my family on Valentine's Day.  I served this with crash hot potatoes and knock-off Red Lobster cheddar biscuits...and my family devoured this.  :)  I was afraid this was going to be too garlicky for my crew but they did not seem to mind.  

3 tablespoons olive oil

4 chicken thighs (about 2-pounds) (I used chicken tenders and cut into pieces)

salt and fresh ground pepper, to taste

1 whole bulb of garlic, peeled, cloves separated

1 cup white wine (use a wine that you like)

3 tablespoons chopped fresh parsley

1 sprig fresh rosemary

Heat olive oil in a large skillet.  Add chicken and season with salt and pepper.  Cooking over medium heat, brown the chicken on both sides; about 4 minutes per side.  Remove chicken from skillet and set aside.

Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. Carefully add wine to the skillet.  Stir in parsley and add rosemary.  Transfer chicken back to skillet.

Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way through cooking. Add ¼-cup more wine if it looks too dry when you go to turn over the chicken.

Remove from heat.  Transfer chicken to serving dish and spoon the garlic sauce over the chicken.  Serve.

PS...my hubby surprised me with a secret dancing date...in our basement.  He showed up at the door all dressed up (after coming downstairs and sneaking outside).  It was totally unexpected and sweet.  Happy Valentine's Day y'all.  :) 

#1,769: St. Louis Slinger

This actually tastes better than it looks...although I made quite a few shortcuts, and I think it definitely changed the overall flavor of the dish.  It wasn't a bad meal, but not something we all went ga-ga over.  Would eat this again, yes.  Would I make this again, probably not.

Chili Recipe:
1 tablespoon extra-virgin olive oil

1 pound lean ground turkey

1 medium onion, chopped

1 clove garlic, minced

1 28-ounce can no-salt-added crushed tomatoes

1 cup water

2 tablespoons chili powder

1 teaspoon unsweetened cocoa powder

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon ground pepper

Crushed red pepper to taste

5 cups diced russet potatoes (1/2-inch; about 1 1/2 pounds) (I used frozen potato cubes)

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon ground pepper

4 slices bacon (I used real bacon bits only because I had a lot on hand)

4 large eggs (I omitted)

To prepare chili: Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring often and breaking up with a spoon, until no longer pink, about 7 minutes. Stir in onion and cook, stirring often, for 3 minutes. Add garlic and continue cooking, stirring often, until the onion is tender, about 2 minutes more. Add tomatoes and their juice, water, chili powder, cocoa, cumin, 3/4 teaspoon salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Keep warm over low heat while assembling the slingers.

Meanwhile, preheat oven to 400°F.  Rinse potatoes in cold water and thoroughly pat dry with a clean towel. Toss on a large baking sheet with oil, salt and pepper, then spread into a single layer. Roast until well-browned on the bottom, about 20 minutes. Stir and turn the potatoes; roast until brown and crispy, 10 to 15 minutes more.

Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy; drain on a paper towel-lined plate. Wipe out the pan.

When the potatoes are done, coat the skillet with cooking spray and place over medium heat. Crack eggs into the skillet. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Divide the potatoes among 4 plates; top each portion with bacon, a fried egg and 1/2 cup of the chili.

Grey Dinosaur Play Dough

I made some home made play dough for my students this week to go with our dinosaur unit.  I make play dough for them most weeks, but I generally make a kool-aid scented play dough or a soft play dough with some cornstarch added.  This time I wanted it to be more dinosaur like so I added some grey liquid water colors and coffee grounds.  Matthew (my 3 year old) is really enjoying playing with this with his own toy dinosaurs.  I really wanted to use brown liquid water colors, but didn't have any on hand.  I could have made my own from old markers, but I just wanted to get this crossed off my to-do list!

PS...my students are loving this play dough!  

3 cups water
3 tbsp vegetable oil
3 cups flour
2 tbsp cream of tartar
1 1/2 c salt
3-4 tbsp coffee grounds (mine were unused grounds)
2-3 tbsp of grey liquid water colors (or more to desired color)

In a large sauce pan combine the water and vegetable oil and heat over medium-high heat until boiling.  Turn off heat and add liquid water colors.  Stir to combine.

Meanwhile, in a large mixing bowl combine the flour, salt, cream of tartar and coffee grounds.

Add the water mixture to the flour mixture and mix/knead until smooth.