My Favorite Recipes for Fall…
Okay so actually not pin stripes… (though I often like the look)
or Picnics… (fun, but not so much in Arizona in July)
or Porsche… (pretty, but expensive)
Just PIE! (good anytime!!)
You have to promise me something before I tell you the recipe.
Are you ready?
PROMISE you will enjoy this pie with a scoop (or TWO) of your favorite vanilla ice cream.
Do you promise?
Okay, I trust you… so much so that I’ll give you the RECIPE now… not just at the end of the post.
It’s hot. The ice cubes have stopped working. I decided to try ice cream instead. I’m liking the results.
I couldn’t just eat plain ice cream. I had to indulge my imagination a bit more than that.
I went a little overboard…. I came up with TWO Nectarine desserts to go with my ice cream! Both ideas struck at once and I couldn’t leave on of them behind. Thus, you will be getting TWO dessert recipes to end the Nectarine saga.
Hahaha. DOUBLE the desserts. DOUBLE the fun. No mint included… though, that might be tasty??
THE FIRST DESSERT… Vanilla Ice Cream with Nectarine-Blackberry Topping
Today the chance for rain in Phoenix went from 30 percent to 20 percent…
My “Gigi” (my husband’s grandma) said it best: “It never rains at 20 percent”. Sadly, I know she’s right.
It was slightly overcast yesterday for an hour or two and I thought…. YES!! The rain is going to come! My hopes were shattered today when that percentage changed. I’ve started sucking on ice cubes to keep myself cool. I don’t mind the heat for the first few weeks but then it starts to make me tired and more easily irritated… by August I’m so ready for the heat to be over I can hardly stand it.
Besides ice cubes, the foods that sound best right now are those that are cool and refreshing… like chilled Pico di Gallo!
Summer is in full swing here in Phoenix. You know this when the temperature breaks 115°F… funny enough, a 101°F day is mild and yes, you can tell the difference. In the midst of these weeks of extreme heat we stay inside more often than not, meaning that I can indulge in my official state of “nesting”.
Chicken and peaches is a classic “country” dish, and I thought… why not replace the peaches with nectarines?
I did and the result was delicious…
This recipe was inspired by a panini I saw on the menu of an L.A. bakery…
It was made with Brie & Pears, and while they divulged very little about the rest of the sandwich, it looked DELICIOUS!
When I set out to create some Nectarine recipes, this sandwich came to mind…. I’m so glad I tried it… this panini is to die for.
You want to make this. Oh my, do you want to make this!
Ever since I made these I’ve been lying awake at night thinking about the different things I could stuff a panini with and how delicious it’s going to taste.
Is that normal?
I hope your answer is yes.
This sandwich truly does melt in your mouth. The buttery, toasted bread gives you just enough crunch to balance out the creamy brie and nectarine filling inside. THe peppery arugula and the drizzle of balsamic give it that final punch that really knock this panini’s flavor out of the park.
It’s beautiful, decadent, and divine.
How many you make and who you make it for is entirely up to you. But make it soon! This is not something you want to put off.
It is nothing like dusting your ceiling fans or organizing that front closet. This recipe was made to be enjoyed TODAY!
The nectarine’s flesh is sweet, succulent and firmer than that of its relative, the peach.
How do you tell the difference between a peach and a nectarine? There are not many genetic differences between the two fruits and their flavors are actually remarkably similar. They would be very difficult to tell apart except for the fuzz on the skin of the peach compared to the smooth nectarine.
When are nectarines in season? Most nectarine varieties are available from midspring to late September with a peak during July and August. California produces 95% of the nectarines grown in the Unites States.
How do you pick nectarines at the supermarket? When you’re picking out nectarines, you want them to smell sweet (yes, smell them in the store). You also want them to be brightly colored (no bruises or blemishes), and they should give slightly when you press gently on the skin (not hard or overly green).
How do you store a nectarine? Slightly underripe nectarines can be left to ripen at room temperature for a couple of days. Ripe fruit should be refrigerated and used within 5 days.
Are nectarines good for you? One medium nectarine contains about 70 calories, no saturated fat, fiber, and a small amount of protein. They contain a fair amount of vitamins A and C.
While I really LOVE peaches, I kind of relished the fact that being on the letter “N” allowed me to indulge the seemingly less used, less appreciated nectarine.
If you like peaches, you’ll like nectarines too… it’s the perfect time to make nectarine recipes with July just a few days away… nectarines are just entering their PEAK season!
WOO HOO FOR SUMMER FRUIT!!! They keep me going during this Arizona heat… High of 120°F today by the way… yes, I choose to live here.
These are some of my favorite recipes yet!
I hope you’re hungry! I know I am.
Happy Economical Eating!
Time for another Italian classic… Chicken Parmesan!
“Reinvented” a bit. This one will knock your socks off.
Instead of your typical, pounded thin chicken, I use small cubes of chicken in my recipe. You make the tomato sauce yourself with the browned bits from the pan-fried chicken and finish the whole thing in the oven topped with ooey-gooey mozzarella and freshly grated parmesan.
This one hits the nail on the head… you’ve gotta try it.
After that rich, indulgent fried cheese sandwich, I thought it was time for something a bit on the lighter side…
A simple salad made with romaine, sliced fresh strawberries, cubed mozzarella, and fresh basil!
Add some grilled chicken and you’ve got yourself a main dish salad!
If you appreciate using ingredients you have on hand to make delicious food, you will like the history of Mozzarella in Corrozza. It was a sandwich that was made to use up day old bread along with ingredients that would be abundant on a typical Italian farm: cheese, eggs, milk, and olive oil.
Simply stated, it’s a battered, fried cheese sandwich.
It is Mozzarella in a Carriage (“in Corrozza”)… the bread being the “carriage” that holds the mozzarella!
If you’re in the mood for more Italian classics… check out my bruschetta recipe!
This being my first attempt at the sandwich I learned a lot and have some tips to pass on to you.