Simple Peach Compote

I've been up to my elbows in peaches recently. I've picked up several pounds both this week and last week. I recently shared my recipe for Peach Cobbler with Sugar Crackle Topping. So good! And, I just made some peach and poppy seed scones that were absolutely scrumptious. Yesterday, I made up a batch of my peach compote.

 

 

It is super similar to a chunky peach jam, but contains no added pectin so it doesn't quite have the same consistency. The uses for this compote are almost endless. Even though it isn't necessary a jam or jelly, it is still divine spread on toast or fresh biscuits. It can, also, be poured warm or cooled over vanilla ice cream. It's fabulous served over grilled pork chops. And, we love it dolloped on thick, vanilla yogurt. P.S. Add some into a blender with a few scoops of vanilla ice cream and a little milk for one heck of a milkshake.

In the past, I've even served this compote with a cheese and cracker tray. Spread a little soft cheese onto a crispy cracker and spoon on some of this compote. Heavenly.

TIP: You can amp up this compote with a variety of spices if desired. Cinnamon, ginger and/or nutmeg would bring a little warmth to the party. The caviar from a vanilla bean can be substituted for the vanilla extract. Even something unexpected like, some freshly-cracked black pepper or crushed red pepper flakes can add something super unique ... and would be great if using the compote over grilled meat or with crackers.

This can be frozen in an air-tight container for a few months or will keep well in the fridge for a week or so.

Blogger Spotlight with Me - Angela from Joyously Domestic

I've been doing a monthly Blogger Spotlight feature here on Joyously Domestic for several months now. It's a series where I introduce you to some fabulous bloggers in an interview-style format. Last month, I featured Michelle from Counting Willows. This month, I thought why not share a little about myself and my blogging experience ? I figured it'd be an easy way for you to get to know me a little better and would be beneficial for my newer readers especially - a chance to get to know the blogger behind the blog. So, I'm interviewing myself this month and hope you'll take a few moments to take a peek into my life both inside and outside of the blog.
 

 

One-Skillet Chicken & Rice Burrito Filling

My husband, Steve, and twelve-year old son, Zayne, are burrito fanatics. So, this recipe suits them well. What I find both fascinating and glorious about this recipe is that all of the components that one would typically find in a loaded burrito come together in one pan. You don't have to cook the meat, rice and beans separately. It's all cooked in one skillet - along with a magnificent blending of spices, onions, corn, tomatoes and herbs. Score. This recipe comes together easily and is perfect for a busy weeknight. And, the leftovers are fabulous the next day.

Although this recipe is written as a burrito filling, the mixture is great as a filling for quesadillas or for serving over slightly crushed tortilla (or corn) chips, as well. If using as a burrito filling, you can simply warm up your large, soft tortilla shells, load them up with the filling, roll 'em up and eat as-is. Or, you can pan-fry them or bake them (brush them with a little oil first) after rolling. (We're partial to frying them.)

Once I spoon the filling onto the tortilla, I like to sprinkle on some chopped red onion, lots of extra cilantro and chopped avocado before rolling them up. Dipped in sour cream, these babies are scrumptious.

NOTE: If you like things spicy, you can add in some chopped hot peppers to the filling mixture as it is cooking.

Peach Cobbler with Crackle Sugar Topping

I scored a super killer deal on fresh peaches this past week. So, I stocked up. Is there anything better than walking through your kitchen and having the scent of fresh, perfectly-ripened peaches hit you? To me, the smell just screams summer.  We have been snacking on them as-is this whole weekend, but I knew I had to make cobbler with some of them in honor of Father's Day. (Peaches are my husband's favorite fruit.)

So, after we feasted on steaks on the grill, potato salad, cucumber and onion dill salad and corn on the cob, we snuggled in to watch a family movie while we ate peach cobbler.

I love this recipe. The top of the crust becomes crackled and has a flavor that slightly resembles the outer part of an angel food cake. Topped with some vanilla ice cream, this dessert is nothing short of fabulous. It reminds me of summers during my childhood. Cobblers using fresh fruit were a regular staple on all sides of my family. I love making them for my family and love that they enjoy them as much as I always did (and still do).

That bubbling peach filling and that crackly, crisp biscuit topping ... it's pure bliss.  I have made cobbler with canned peaches, but it's kinda a little magical when it's made with fresh ones. (Sometimes I throw in a handful of fresh raspberries or blueberries with the peaches, too.)

Serves eight.

Ultimate Potato Salad

I've been the Family Potato Salad Maker for years. On both my side of the family and my husband's side, I'm the one who is asked to bring the potato salad to summer gatherings. This task bodes well for me since potato salad is one of my all-time favorite dishes ... so long as the potato salad is made right.

I'm severely and unapologetically picky about 'tater salad. I want nothing to do with any that comes close to resembling the kind found lurking behind the glass at most deli counters or the kind in those plastic pails next to the rotisserie chicken display at the supermarket. You know the ones. They are often slimy and heavily laden with pimentos.

And, I don't care for potato salad made with sweet relish or sweet pickles. Also, I cringe when the potatoes are not cooked long enough. And, I like the potatoes cut into itty, bitty cubes. Furthermore, I don't understand the logic behind boiled potatoes simply coated with a little mayo and mustard (a.k.a. bland potato salad ). I cherish a potato salad that is complex in flavor even though it is considered a simple side dish. It has to have the right vinegar-to-sugar ratio in the mix as it's all about balance to me. When everything comes together as it should, it's a beautiful (and scrumptious) thing!

See ... told ya I was picky.

Many friends and family members have requested my recipe through the years. The problem has always been that I'd never really measured anything. I just eye-balled everything as I went along. But, I have spent a lot of time recently working on nailing down the precise measurements and writing up an actual recipe for my tried-and-true potato salad. So, now I'm finally able to share it here with you.

There are a couple of key steps that I think really help make this recipe a true winner. Drizzling some vinegar over the potatoes while they are steaming hot (right after draining) is one of those key steps. Don't skip it. It makes a world of difference. And, mixing together the dressing with the potatoes, onions, celery and eggs while the potatoes are still warm is another key component to this recipe. The result is a super creamy, you'll-think-you-died-and-went-to-heaven potato salad that is sure to make you the rock star at your next summer party.

Margarita Watermelon Wedges

Fresh-cut, juicy watermelon. It's a staple at many get-togethers and cookouts during the summer months. Often, it's a quickly-devoured snack that many kids enjoy. But, this is an ADULTS ONLY version and captures the essence of a margarita in simple, refreshing wedges. What could be better?

 

 

I'll first share with you my tip for easily cutting a watermelon into manageable, hassle-free wedges. It's usually the only way I cut up a watermelon for gatherings - whether serving it for kids or using it in a fun, grown-up recipe like this one.

Overnight Vanilla and Coconut Oats with Cacao Nibs

I've been following My Whole Food Life for quite some time now. Melissa's blog is one chocked full of creative recipes that are vegan and made using unprocessed ingredients. She is quite an inspiration. She is known for her overnight oat recipes and I've been wanting to try some of them for a long while now. Since she recommends eating the oats cold in the morning (they can be heated if desired), I was waiting until warmer weather arrived to delve into making some batches. I recently adapted one of her coconut vanilla versions to my liking and I am now officially hooked.

 

I love the texture and healthfulness of this recipe. And, as odd as it may sound, I can't believe how refreshing oatmeal can be when prepared this way. Know that this isn't your typical, hot oatmeal, however. It is meant to be eaten cold and it isn't overly sweet.

I can't wait to experiment with other flavors and variations. In my house, we live on steel cut oats made overnight in the slow cooker in the winter months. But, I am totally loving these oats cold out of the fridge now that we're waking up to warm temps here in Michigan.

Melissa uses steel cut oats on their own in her overnight oats recipes, but suggests using rolled oats if you don't want that extra crunchy texture and if you desire a smoother result. I used a combination of both and thought it was perfect.

This recipe makes enough for one serving. It can easily be adapted to make several servings at once.

Candy Land Birthday Party

My sweet daughter, Ayvah, is celebrating her seventh birthday this month. She wanted a Candy Land-themed party. I knew I was in for a bit of work, but I was so excited. Our fourteen-year old and twelve-year old have let me know that they are past the ages of themed, kiddie parties. So, I'm thoroughly enjoying these final years that our youngest actually wants me to go all out and run with a fun theme!

Italian Pasta Salad

This is a great side dish for cookouts and summer gatherings. It's always a real crowd-pleaser. And, it's perfect to make up to have on hand for lunches throughout the week, too.

A good-quality bottled Italian dressing can be used if you're not wanting to make the homemade vinaigrette. I always reserve a little of my dressing for right before serving. I find that it's nice to have a little on reserve to moisten everything back up - especially if the salad is made a day in advance.

May Recap

May was an ultra busy month in the Joyously Domestic household. (The amount of new recipes posted here on JD definitely reflects that.) I'm looking forward to the school year coming to a close so that I can breathe a little and spend a little more time on new posts for you all. For now, here's a quick look back on the past month's happenings.

May Recipe Recap

Whether you're looking for a meatless dinner option, a couple of decadent desserts or a scrumptious weekend breakfast idea, May's recipes are sure to inspire.

1. Baked Gnocchi in Bubbly Parmesan "Cream" Sauce | 2. Salted Caramel Candy Bar Oaverload Peanut Butter Pie | 3. Vanilla Bean Crème Brûlée | 4. Sun-Dried Tomato Wonton Party Bites | 5. Blueberry Swirl Cinnamon Rolls with Lemon Glaze