Peaches are considered a summer fling thing. But this summer, the peach game is jumping up a notch. Expect the taste of peach in everything from salsas, to glazes, to beverages.
Here’s something peachy for you to try:
Peach Brick Toast with NILLA Wafers
*recipe courtesy of Snack & Desert Solutions
2-3/4 oz. water
2-3/4 oz. whole milk
1 oz. bread flour
5-1/2 oz. whole milk
2-3/4 tsp. instant yeast
16-1/2 oz. bread flour
2-3/4 oz. granulated sugar
1-1/2 tsp. salt
2 each whole large eggs
2-3/4 oz. unsalted butter, slightly softened
5 oz. coarsely chopped NILLA Wafers
8 oz. mascarpone
1 oz. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. coffee extract
11 oz. heavy cream, whipped to soft peaks
1 oz. unsalted butter
12 oz. caramel sauce
8 slices Peach Brick Bread (3.75 oz. each)
20 oz. Tiramisu Cream
30 oz. Banana Topping
4 oz. coarsely chopped NILLA Wafers
Combine all ingredients in small saucepan. Cook on medium heat, whisking constantly, until the whisk leaves a trail on the bottom of the pan, about 5 min. Cool to room temperature.
Warm milk to 90°F. Sprinkle yeast over milk. Let stand while assembling remaining dough ingredients.
Combine flour, sugar and salt in bowl of mixer fitted with dough hook. Stir in eggs, milk mixture and cooked starter. Mix on low speed until smooth, about 4 min. Add butter. Mix on medium speed 10 min. (Dough will be tacky.) Mix in NILLA Wafers just until blended.
Place dough in large greased bowl, turning to coat entire surface. Cover with plastic wrap. Let rise at room temperature 1 hour. Turn dough onto lightly floured surface. Deflate and shape into a rectangle to fit a 13 x 4 x 4-inch Pullman Loaf Pan. Remove dough from bowl. Let dough rest 15 min. Place dough in greased pan. Cover pan with lid. Proof 45 min. or until dough is 3/4th of the height of the pan.
Bake in 350°F standard oven 35 min. Remove lid; bake an additional 10 to 15 min. or until internal temperature registers 200 to 205°F. Cool in pan on wire rack 15 min. Remove from pan and cool completely.
Mix mascarpone, powdered sugar and extracts in large bowl until smooth. Gently fold in whipped cream. Refrigerate until ready to use.
Cut peaches lengthwise into quarters, then cut into 1/2-inch-thick slices. Melt butter in sauté pan; add peaches. Cook 1 min. Add caramel sauce and heat just until warm.
For each serving:
Cut a 1-1/2-inch thick slice from Peach Brick Bread. Use 1-3/4-inch round cutter to remove a circle from center of bread slice. (Reserve center for another use or discard).
Place bread slice under broiler 1 to 1-1/2 min. or until light golden brown. Turn and brown other side. Transfer to serving plate.
Fill center with 2.5 oz. Tiramisu Cream. Spoon 3.75 oz. Peach Topping over bread and onto plate. Sprinkle with 1/2 oz. cookie pieces.
Cinco de Mayo is soon upon us (or it may be past, depending on when you read this.) Regardless, there’s always time for some Mexican yum. Grab that bottle of pre-made margaritas, and let’s make these...
Easy Chicken Flautas
*recipe courtesy of allrecipes
¼ cup butter
¼ cup all-purpose flour
¼ cup minced onion
¼ cup chopped black olives
2 tablespoons lemon juice
1 tablespoon oil
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
⅛ teaspoon salt
1 ½ cups cooked shredded chicken
8 flour tortillas
oil for frying, or as needed
Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover.
Heat oil in a large, heavy saucepan or deep-fryer. Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick. Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.
It appears we are in the midst of a mad love affair. Not with wearing yoga pants or baking sourdough bread, but with the mighty burrito. In fact, 53% of Americans would prefer an awesome burrito over a hot date (according to TOP Data.)
Well, that says a lot. Possible colon abuse and bad gas is preferred over someone that’s potentially high-maintenance. You can dump a hot date, but you can’t dump your colon. Oh, wait…
Who knew burrito love was so intense?
With this is mind, let’s commit for life to burritos!
The Easiest Burrito Recipe
*recipe courtesy of The Seasoned Mom
1 lb. lean ground beef
1 (1 ounce) packet taco seasoning mix
1 ½ cups refried beans (or 1 ½ cups drained and rinsed black beans)
¾ cup corn kernels
3 cups cooked rice (I like to use Uncle Ben's microwaveable Ready Rice for a quick option)
6 large (10-inch) flour tortillas (I like to use Mission brand "burrito size" tortillas)
1 ½ cups shredded cheddar cheese
Optional garnish: finely diced red onion; lettuce; diced tomato or salsa; sour cream; fresh cilantro; avocado or guacamole
Preheat oven to 350° F. Spray 9 x 13-inch baking dish with cooking spray and set aside. Cook beef with taco seasoning mix, according to seasoning package instructions.
To prepare 1 burrito: spread ¼ cup beans down center of tortillas; top with ½ cup rice, beef, 2 tablespoons corn, and ¼ cup cheese. Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in prepared dish. Repeat with remaining ingredients to prepare 6 total burritos.
Cover with foil and bake for 25 minutes (until heated through). If you are baking the burritos from the refrigerator while they’re still cold, it will take about 30-35 minutes for them to heat through.
Garlic is good. Find a person who digs garlic, and the two of you could sweat garlic together. Maybe that’s just our fantasy…
Garlic truly is good for us. It boosts immunity, decreases the risk of cancer, reduces inflammation and blood sugar, and protects your heart.
Oh, and it’s low in calories and adds some superb flavor.
Skip the breath mints, and dive into this delicious dish—courtesy of allrecipes (Terry Stirling)
Death By Garlic
½ cup olive oil
10 cloves garlic, minced
½ teaspoon salt
½ teaspoon crushed red pepper flakes
3 tablespoons chopped fresh parsley
1 pound dry penne pasta
⅓ cup grated Romano cheese
Cook pasta according to directions. In a pan, brown garlic in oil. Add salt, pepper and parsley and remove from heat. Toss penne pasta with garlic mixture, red pepper flakes, Romano, cheese and serve.
Have you gotten on board the Shakshuka train yet? Honestly, we just like the word. A lot. But the dish itself is also something to like. Shakshuka is an easy, healthy breakfast recipe predominantly in Israel and other parts of the Middle East and North Africa. It’s a combo of simmering tomatoes, onions, garlic, spices, and gently poached eggs.
With April slated as National Garlic Month (and probably a million other things), Dorot Gardens wants us to turn to them for the bulbous veggie game. They’re known for pre-portioned garlic, onions, and herbs—which means no peeling, chopping, and measuring. Where have you been? Anywho-- to celebrate this scare-a-vampire-away month, they’ve dropped a Shakshuka recipe.
1 tablespoon olive oil
1 onion, finely chopped
1 red bell pepper, seeded and diced
4 cubes Dorot Gardens frozen garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 and 1/2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper (optional)
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
2-3 tablespoons fresh parsley, chopped (plus more for serving)
Heat olive oil in a large skillet over medium-high heat. Add the onion and diced bell pepper and sauté for approximately five minutes, stirring frequently. Stirring continuously, add the Dorot Garlic cubes and cook for one minute more. Add the salt, black pepper, chili powder, ground cumin, paprika, and cayenne. Mix well to combine.
Stir in the can of diced tomatoes with its juices and bring to a low simmer. Reduce heat to medium-low and use a potato masher to break down the onion, bell peppers, and tomatoes into small bits and pieces. Continue to simmer, stirring occasionally, until liquid is reduced by at least half.
Use a spoon to make small wells in the sauce. Carefully crack one egg into each well. Reduce heat to medium-low, cover and cook for six to 10 minutes, or until eggs are cooked to your preference.
Garnish with fresh chopped parsley, if desired.
Cheese makes life better. Whether it's gouda, cheddar, swiss, processed American, or mozzarella-- it's all good. But research shows that mozzarella is tops. While people love the traditional mozz, they're not as down with fresh mozzarella. Perhaps the fresh stuff is too fancy, or doesn't really work well as a string cheese-type snack? Our cheese palate is wide open. Like our mouths.
We want to fit this in our mouths.
Fresh Mozzarella Arancini
Roasted red peppers , 2 cups
Heavy cream, ¼ cup
Smoked paprika, ½ teaspoon
Garlic clove, 1 each
Crushed red pepper flakes , 1 teaspoon
Panko breadcrumbs, divided, 2 cups
Cooked and cooled risotto , 4 cups
Parmesan Cheese, finely grated, ¼ cup
Dried basil , 2 tablespoons
Eggs, beaten, 2 each
Frozen Mozzarella, 12-1 oz. pieces
Vegetable oil, for frying
In a blender, add roasted red peppers, heavy cream, smoked paprika, garlic clove and crushed red pepper flakes. Blend until smooth. Refrigerate until needed.
In a medium bowl, mix ½ cup of the panko breadcrumbs, risotto, Parmesan Cheese, basil, and eggs. Mix well. Place the remaining panko breadcrumbs into a wide, shallow bowl.
Scoop about 2 tablespoons of risotto into the palm of your hand and flatten it to about ½ inch thick. Place a Fresh Mozzarella piece in the center and gently wrap the risotto around the cheese.
Roll the risotto ball in the panko and continue until all of the risotto mixture is used. This will make around 24 arancini. Place in a single layer on sheet pans and refrigerate for at least 15 minutes.
While arancini are refrigerating, prepare the fryer and heat oil to 350ºF. Remove arancini from the refrigerator and fry about 5-6 at a time, depending on the fryer capacity.
Fry for about 5 minutes until golden brown, turning constantly to achieve even browning.
Heat Spicy Roasted Red Pepper Sauce before serving and use as a dipping sauce.
*recipe courtesy of Saputo Food Service
Look. You’ve already eaten everything. Every. Single. Thing. Now what in the af are we going to snack on? Molly Bz knows what’s what.
These ain’t your granny’s cookies. These are giant alcohol-infused cookies.
Some choices include:
Hot Mess: made with tequila and Hot Cheetos
Maple and Bacon: infused with whiskey
Jalapeno Margarita: candied jalapenos and tequila, chocolate chips.
Get ‘em by the flight, or join the Cookie of the Month Club.
Everybody needs a cookie in their mouth...
Keto lovers may have turned a back on carbs, but many Crack Wise-ians embrace them like a Siamese twin (don’t really know what that means, but you’re feelin’ it.) That is why we shed a tear of joy when Einstein Bros. Bagels announced their newest menu item:
The Texas Brisket Egg Sandwich
Did you all hear that heavenly orchestral music, or was it just us?
This complete foodgasm is all about slow-smoked beef brisket, cheddar cheese, “fried” egg, and smoky chipotle sauce on a jalapeno bacon bagel.
A hearty, to-go breakfast is here. And so is a nap for us…
*Available 2/25 for a limited time
True Aussie Beef and Lamb—no, this is not some new band, though it could make for an interesting alt rock name—hosted some virtual dinner party to break the Guinness World Record for the largest virtual dinner party in history.
We assume they achieved their goal, and we’re too lazy to Google the info, because let’s get to the heart of this here blog post--food.
These fine folks are proud of their beef… and their lamb… so here’s a delish sounding recipe you could try. Or bribe someone to make for you because it sounds complicated to the Crack Wise Staff.
Beef Barbacoa Tacos
Portion size: 2 tacos
Alternate cuts: Any grassfed beef cut
All-purpose BBQ rub:
1 cup paprika
2 teaspoons chili powder
2 teaspoons cayenne
1/2 cup black pepper
2 teaspoons smoked paprika
1/2 cup packed brown sugar
1/4 cup dried oregano
1/2 cup fine sea salt
1/2 cup garlic powder
1/4 cup granulated sugar
1 orange, zested and juiced
2 limes, zested and juiced
2 teaspoons all-purpose BBQ rub or other meat rub
1/2 tablespoon puréed canned chipotle in adobo
1 teaspoon minced garlic
1 teaspoon chopped fresh cilantro leaves
1 1/2 pounds trimmed Australian grassfed skirt steak
8 corn tortillas
one 15 ounce can black beans, drained and rinsed
1 cup pico de gallo
1/2 cup Cotija cheese, crumbled
For the rub: In a large bowl, combine all the ingredients and break up any excess lumps. Store in an airtight container, in a cool, dry place, such as your cupboard.
For the tacos: In a large bowl, combine the citrus juices and zests, BBQ rub, chipotle, garlic and cilantro for a marinade. Coat the skirt steak in the marinade and refrigerate for 2 hours or overnight.
To cook: Preheat the grill over HIGH heat. Remove the skirt steak from the marinade, wiping off any excess. Grill the steak for 8 minutes, turning every 2 minutes, or until it reaches the desired doneness. Allow it to rest for 5 minutes, then slice the steak into thin strips.
To serve: Heat the tortillas over the grill to soften. Divide the skirt steak evenly among the tortillas. Top each tortilla with 3 tablespoons black beans, 2 tablespoons pico de gallo, and 1 tablespoon cotija cheese. Serve immediately.
*recipe courtesy of: Chef Adam Moore
*Disclaimer*: This is not a political post.
This is a shout-out over someone having the balls to tie-in timeliness, good ol’ capitalism, and a hunger—for something delish.
Scarlett Dunn is the author of Cookbook for Deplorables: Make the Kitchen Great Again.
Her words: “As if fighting an invisible enemy hasn’t been enough of a challenge for everyone, we’ve also had to listen to an inordinate amount of antagonistic political discourse for the last four plus years. To stay sane, we need to take a step back and try to find some humor in these trying situations. It was important for me to laugh again in my everyday life, and I thought many of you might enjoy a little laughter as well. Since we are all confined to our homes now and cooking more, I pulled out some of my old recipes, and if needed, fortifying cocktails to help you deal with the crazies.”
Some of Scarlett's recipes include:
Shifty Schiff Sausage Gravy
Fake News Cheese Fries
Triggered Mini Tacos
Lock Her Up Lasagna
Russia Hoax Reuben
Impeachment Peach Cobbler
“Come On, Man” Mai Tai
And this gem:
Corrupt Congressional Chili
(Not as many beans as millionaires in Congress)
3 pounds ground chuck
1 medium white onion
2 ½ tablespoons chili powder
2 tablespoons cumin
2 tablespoons chili
1 ½ teaspoons salt
1 tablespoon chopped garlic
½ teaspoon pepper
2 teaspoons red pepper flakes
1 (15-ounce) can petite diced tomatoes
1 (15-ounce) can hot chili beans
1 (15-ounce) can mild chili beans
1 (8-ounce) can tomato sauce
In a large skillet, brown ground chuck and onions over medium heat. After it’s browned, mix in garlic, chili powder, cumin, salt, pepper, and red pepper flakes. I like my chili on the warm side, but you can use less red pepper flakes if you like it milder.
In a large pot, add tomato sauce, beans, diced tomatoes, and sugar. Add meat mixture to the pot. Simmer for 1 hour. Some people like spaghetti in their chili. If so, cook about 4 ounces of broken spaghetti and add it to the pot for the last 20 minutes of cooking.
*You can also use premade chili powder (like McCormack) if you prefer not to add your own spices.
The cracked Crack Wise Staff-- warriors of the Funformation Movement.