Grilled Peaches with Honey and Granola

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Grilled Peaches With Honey And Granola

by Nanny Bubby

I love stone fruit in the summer, especially nectarines. I rarely reach for peaches over nectarines, but this recipe would not be as good without a peach to accompany it. It looks like summer, smells like summer and tastes like summer! Enjoy!! Remember, "Spread Love Like Butter"

Total Time:

25 minutes

Serves:

7

Ingredients

  • 4 peaches cut in half lengthwise and pitted
  • 2-3 squirt avocado oil spray
  • 2 Tbsp. Blood Orange Olive oil
  • 1 qt. Vanilla flavored Greek yogurt
  • ¼ c. local honey
  • ½ c. granola homemade or store bought
  • ½ c. chopped pistachio nuts.
  • 8 to 10 fresh mint leaves

Directions

  • Using a sharp knife, slice the peaches in half lengthwise. Twist the peach to remove the first half from the pit. Use a grapefruit spoon to wedge the stone pit out of the second half.
  • Heat a griddle to about 425° and grease with avocado oil spray. While it is heating brush the blood orange olive oil onto the meat side of the peaches. Place meat side down onto the griddle and cook for approximately 4-5 minutes until the golden brown grill marks are evident on the meat.
  • Transfer the peaches to a lovely serving plate and then dollop the vanilla flavored yogurt into the hole of each peach half. Drizzle the honey onto the yogurt and even onto the plate for décor. Sprinkle with the granola and add a fresh mint leaf to the top of each peach and chopped mint sprinkled over the plate. It will be beautiful!
  • Enjoy!

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Adult Spicy Crispy Mac N’ Cheese

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Adult Spicy Crispy Mac N’ Cheese

by Nanny Bubby

Who doesn’t love Mac N’ Cheese no matter what age?  Just adding a few simple ingredients changes everything.  The basis of this recipe is a kids easy, warm, and comforting recipe.  Add a jalapeno and chipotle powder, and it becomes very adult.  ENJOY!!

Total Time:

45 minutes

Serves:

6

Ingredients

  • 1 lb. Elbow Macaroni Pasta
  • 2 ¼ c. milk
  • 8 Tbsp. flour
  • 6 Tbsp. butter
  • 4 oz. mascarpone
  • 4 oz. parmesan
  • 4 oz. shredded sharp white cheddar
  • 4 oz. shredded pepper jack cheese
  • 2 jalapeno peppers diced small
  • 8 oz. shredded sharp yellow cheddar for top
  • 1 Tbsp. black pepper
  • 1 tsp. nutmeg
  • 1 ½ c. Panko breadcrumbs
  • 4 Tbsp. melted butter
  • ½ tsp. chipotle powder

Directions

  • Preheat oven to 350°.
  • Prepare pasta to directions on the box. Cook 1 minute less to make al dente.
  • In separate 2 qt. pan melt butter on medium heat. Stir in flour and whisk constantly to blend with melted butter. When flour is completely included, slowly stir in the milk while whisking all the time. Make sure there are no clumps & everything is becoming silky smooth.
  • After milk is totally incorporated add the mascarpone, parmesan, pepper jack, white cheddar & jalapeno while stirring to maintain consistency. Reduce heat to low. Add black pepper & nutmeg. Stir for 2 more minutes then turn off heat.
  • Add drained pasta & stir to coat completely.
  • Empty pasta into 9 X 12 dish.
  • Combine the panko breadcrumbs with the melted butter and chipotle powder. Then mix in evenly the sharp cheddar. Spread the mixture evenly over the top & bake at 350° for 25 minutes.
  • When hot & bubbly, it’s done.
  • Cool & enjoy!

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Kids Crispy Mac N’ Cheese

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Kids Crispy Mac n’ Cheese

by Nanny Bubby

Total Time:

45 minutes

Serves:

6

Ingredients

  • ½ lb. Elbow Macaroni Pasta
  • ½ lb. Farfalle Bow Tie Pasta
  • 2 ¼ c. milk
  • 8 Tbsp. flour
  • 6 Tbsp. butter
  • 4 oz. mascarpone
  • 4 oz. parmesan
  • 6 oz. shredded sharp white cheddar
  • 2 oz. shredded Gruyere
  • 8 oz. shredded sharp yellow cheddar for top
  • 1 Tbsp. black pepper
  • 1 tsp. nutmeg
  • 1 ½ c. Panko breadcrumbs
  • 4 Tbsp. melted butter
  • ½ tsp. smoked paprika

Directions

  • Preheat oven to 350°.
  • Prepare pasta to directions on the box. Cook 1 minute less to make al dente.
  • In separate 2 qt. pan melt butter on medium heat. Stir in flour and whisk constantly to blend with melted butter. When flour is completely included, slowly stir in the milk while whisking all the time. Make sure there are no clumps & everything is becoming silky smooth.
  • After milk is totally incorporated add the mascarpone, parmesan, gruyere & white cheddar while stirring to maintain consistency. Reduce heat to low. Add black pepper & nutmeg. Stir for 2 more minutes then turn off heat.
  • Add drained pasta & stir to coat completely.
  • Empty pasta into 9 X 12 dish.
  • Combine the panko breadcrumbs with the melted butter and smoked paprika. Then mix in evenly the sharp cheddar. Spread the mixture evenly over the top & bake at 350° for 25 minutes.
  • When hot & bubbly, it’s done.
  • Cool & enjoy!

Video

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