Chocolate Dipped Peaches with Sea Salt

There is something special about combining chocolate & peaches and this dessert beautifully marries the two into an easy yet elegant offering. I love the simplicity of the preparation. Melt bittersweet chocolate chips in the microwave, dip the cored peaches in the chocolate, sprinkle with sea salt, then eat. Delicious, easy, impressive looking. Perfect for your next Summer dinner party or a casual night with family. Eat using a knife and fork or use your hands and a large napkin. Peach juice dripping down your chin? That spells summer to me.

Chocolate Dipped Peaches with Sea Salt
(makes 8)

8 peaches, skin on
10 oz bittersweet chocolate chips (I use the Equal Exchange brand)
2 tablespoons extra virgin olive oil
sea salt flakes
1/4 cup chopped mint leaves, plus 8 whole leaves for garnish

Line a rimmed baking sheet with parchment paper. Core peaches to remove pits. I do this by running a small paring knife around the center of each peach ensuring the pit is included. Then, using your thumb, push down on the core from the top, so it drops out the bottom.. Set peaches on the prepared baking sheet.

Place chocolate chips and olive oil in medium sized bowl. Microwave for thirty seconds. Remove from microwave and stir. Repeat for another 30 seconds. Continue this process at 10-second intervals until chips are completely melted, and chocolate is smooth, silky and very soft.

Using a tong to lift, dip one peach into the melted chocolate ensuring the bottom half is coated. It should look like this:

Set the peach on prepared sheet and sprinkle chocolate with the sea salt. Repeat with remaining peaches ensuring the sides do not touch.

Add one tablespoon of the remaining chocolate to the center hole of each peach. Move the sheet to a cool spot in your kitchen to allow chocolate to harden. On very hot days, place peaches in your refrigerator and allow to cool.

When ready to serve, sprinkle chopped mint leaves into the center hole of each mint. Garnish with whole mint leaves and serve.

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Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Summer Peaches. Do you have a favorite peach recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Virtually Homemade: Mixed Summer Fruit Baked Oatmeal
Homemade Delish: Bite-Sized Peach Panini
The Heritage Cook: Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)
Weelicious: Peach and Ricotta Crostini
Creative Culinary: Fresh Peach and Bourbon Upside Down Cake
Napa Farmhouse 1885: Chocolate Dipped Peaches with Sea Salt
Red or Green: Summer Peach & Tomato Salad
The Mom 100: Sour Cream Peach Cobbler
Domesticate Me: Peach Crumble Smoothie
Daisy at Home: Creamy Peach Popsicles
In Jennie's Kitchen: Six Ways to Savor Peaches
Healthy Eats: 7 Healthy Ways to Use Peaches in Their Prime
Taste with the Eyes: Grilled Peach Salad, Over-The-Top Maple Bourbon Dressing
Swing Eats: Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla
Dishin and Dishes: Bacon Wrapped Grilled Peaches with Goat Cheese and Aged Balsamic
FN Dish: 8 Juicy Ways to Eat Peaches Before They're Gone

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
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I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Chicken with Spinach & Artichoke Dip Sauce

Sometimes the best recipes are happy accidents. Sometimes, when experimenting with leftovers, you create a new dish even better than the original. This tender and creamy Chicken with Spinach & Artichoke Dip Sauce is a perfect example.

Some of my girlfriends and I are starting a "Salon", a version of a book club. My talented friend and author, Lili, suggested the name as an homage to the writers and artist salons held here in Taos in the 1920's and 30's. Creatives from the East Coast discovered Taos and the tradition was born. We differ from a more typical book club in that there is a greater emphasis on discussion versus reading. (In fact, while everyone is encouraged to read the monthly book selection, the only requirement is the hostess. Other members can listen to podcasts, read reviews or simply listen and join in the discussion. We also plan to have guest speakers when possible). O.K. you ask. Sounds good but what does this have to do with the chicken recipe?

I hosted the first event and, as always, made way too much food. It had been an appetizer party so dips, spreads, vegetables, crackers, bread, chicken wings, cheese, olives and roasted  buffalo style cauliflower (recipe to be shared soon) were stacked in my refrigerator. I looked at a bowl of leftover spinach & artichoke dip, as well as a large packet of chicken legs from the freezer, and voilà!...the dish was born.

This recipe is a breeze if you have the dip on hand. You simply spread the dip over the chicken to coat, top with olive oil and seasonings and bake. Topped with some grated cheese at the end, this tastes like you spent all day prepping. So not true. If you don't have leftover dip, I am including links to two recipe options. Both are easy and delicious. Hint..make the dip, save half for the chicken, and enjoy the rest with chips, crackers, crostini and/or vegetables. You do not need to wait for a party...treat yourself once in a while.  Enjoy!

Spinach & Artichoke Dip Chicken
(serves 6)

12 chicken legs (organic if you can)

1/2 recipe prepared spinach & artichoke dip ** see note

extra virgin olive oil

grey sea salt

freshly cracked black pepper

1/4 cup shredded parmigiano-reggiano or mozzarella cheese for topping

Preheat oven to 425 degrees. Line rimmed baking sheet with parchment, drizzle approx 2 tbsp extra virgin olive oil over foil. Using a pastry brush, coat entire pan with the oil. Place chicken legs on prepared baking sheet. Generously season chicken with the salt and pepper.

Place dip in a medium-sized saucepan. Heat over medium-heat stirring to combine. Do not let boil. When dip is warm, remove from heat. Using a large spoon, coat each chicken leg using all the spinach dip. Drizzle top of prepared chicken with additional olive oil..approx 1 tbsp in total.

Place chicken in preheated oven and bake 35-40 minutes...until chicken is cooked. (juices should run clear when pricked with a sharp knife). Turn chicken twice during cooking time. Remove from oven and sprinkle cheese on top allowing it to melt a bit.

Serve immediately.

I serve this with steamed red potatoes drizzled with the absolute best quality extra virgin olive oil and sprinkled with grey sea salt. Add a salad and dinner is served!

** For the spinach & artichoke dip, I use either this recipe or this one. Both are delicious and the decision just depends on what ingredients I have on hand. Use one of these suggestions, your own favorite recipe, or even a purchased dip.

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Other chicken recipes you may enjoy:

• farmhouse fried chicken
• italian chicken stew with olives & kale
• persimmon glazed baked chicken
• rosemary mustard chicken with roasted potatoes
• chicken provençal with heirloom tomatoes

Winter means comfort food at Food Network and this week we are celebrating Chicken. Do you have a favorite chicken recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Easy Vietnamese Chicken Pho with Bok Choy and Herbs (Pho Ga)
The Lemon Bowl: Thai Chicken Satay with Sriracha Hoisin Peanut Sauce
The Heritage Cook: Chicken Divan with Roasted Vegetables (Gluten Free)
Creative Culinary: Maple Whiskey Chicken with Bacon
Dishing with Divya: Chicken Bones and Vegetable Soup
Elephants and the Coconut Trees: Whole Roasted Tandoori Chicken
Taste with the Eyes: Fabulous Filipino Chicken Adobo
Napa Farmhouse 1885: Chicken with Spinach & Artichoke Dip Sauce
Red or Green: Spicy Chicken, Rice & Black Bean Bake
FN Dish: Classic vs. Creative: Your Pick of Top Chicken Comfort Foods

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Cranberry Margaritas (Perfect for your Holiday Parties)

This is the perfect cocktail for all of your Holiday gatherings. Delicious, easy, can be made ahead of time, and so beautiful...I make these margaritas all December. We had some friends over for drinks before attending the Lighting of Ledoux, a Taos tradition. What did I serve? Cranberry Margaritas. We are having a Holiday Christmas Cocktail party. What will be my "signature" cocktail? You know the answer. And Christmas Eve with family? Perfect! (Would Christmas morning brunch be pushing it?)

I use an organic brand of 100% cranberry juice with no added sugar. The ingredients are simply water, cranberry juice and cranberry juice concentrate. I also do not add any sweeteners to the recipe so the margaritas are a bit tart which I (and my guests) love. The hint of sugar from the sugar-rimmed glasses creates a wonderful balance of sweet and tart. If you are making these for a large party, you may want to provide a bowl of sugar cubes in case you have guests who like their drinks a bit sweeter. My suggestion? Make the recipe as is, taste, and then decide.

Cranberry Margaritas (Perfect for your Holiday Parties)
(makes 6)

1 3/4 cups cranberry juice
3/4 cup freshly squeezed lime juice
1 cup good quality tequila
1/2 cup Grand Marnier (orange-flavored cognac liqueur)
1 cup fresh cranberries
1/4 cup coarse sugar, such as Demerara
1 tsp ground allspice powder
1 fresh lime, cut into wedges

In a large pitcher, add the cranberry juice, lime juice, tequila, Grand Marnier, and cranberries. Stir to combine. Refrigerate until very cold. (At least 6 hours or overnight).

Add 1/4 cup water to small bowl. Add coarse sugar and allspice to a small plate and stir to combine. Dip the rims of 6 glasses individually into the water and then the sugar mixture. Set aside

When ready to serve, fill each glass 1/4 full of crushed ice cubes. Pour the margaritas into the sugar-rimmed glasses ensuring some fresh cranberries are added to each glass. Garnish with a lime wedge.

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Other Cocktail Recipes You May Enjoy

• limoncello
• limoncello, part 2
• limoncello, part 3
• the king’s waes hail
• cucumber & sage cocktail

It is "Holiday Cocktails" week at Food Network's Fall Fest roundup. Do you have a favorite cocktail recipe? Share in the comments section and/or link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Daisy at Home: Spiced Up Eggnog Latte
The Lemon Bowl: Mexican Hot Chocolate
The Cultural Dish: Homemade Adult Eggnog
The Mom 100: Caramel Chocolate Frappe
Napa Farmhouse 1885: Cranberry Margaritas (Perfect for your Holiday Parties)
Red or Green: Spiced Eggnog (Egg and Dairy Free)
Weelicious: Double Chocolatey Hot Cocoa in a Jar
Dishing with Divya: Caribbean Carrot Punch
Taste with the Eyes: Exquisite French Martini for the Holidays, Macaron Garnish
Domesticate Me: Grapefruit-Rosemary Mule
FN Dish: Best Sipped Out of a Mug: Warming Holiday Cocktails

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Grilled Bruschetta with Pesto, Sauteed Spinach & Garlic Scapes

I spent last Saturday morning wandering through our local farmers' market...one of my favorite summer activities. I love to create recipes on the spot based on what looks good; what is in season. This week was no exception.

I first passed a vendor carrying garlic scapes. Are you familiar with scapes?  If not, go immediately to your farmer's market and ask for them.  They are a soon-to-flower stalk that grows at the top of the garlic plant from between the leaves.  These "flowers" have to be cut off to ensure the bulb receives the necessary energy required to grow into the garlic we know and love.  This process is sort of like pinching the flowers off herb plants to aid in their growth.

garlic scapes

Many people discard the scapes when harvesting. If you grow garlic do not let this happen. They are an amazingly tasty vegetable that can be used wherever you normally use garlic, green onions or chives. They taste like a milder version of fresh garlic, with a bit less bite, while still retaining tons of flavor. They can be chopped up and added to stir-fry, frittata, pasta or sautéed and added as a topping for pizza. You will find many ways to use. They add tons of spice to this bruschetta recipe.  I bought a huge bunch.

Next to the scape man was my favorite bread vendor featuring whole wheat sourdough bread that is truly addictive. One loaf was quickly added to my basket. As soon as I passed a booth chock full of wild spinach and basil my menu came together...grilled sourdough bread spread with fresh basil pesto and topped with a garlicky saute of scapes and spinach. How good does that sound? My perfect summer appetizer? Done! I think I will make the bruschetta for the 4th of July holiday this weekend.

Grilled Bruschetta with Pesto, Sauteed Spinach & Garlic Scapes
(quantity flexible..make as many as you wish)

Ingredients:
excellent quality sourdough or french bread-2 thick slices per serving
1 batch pesto (recipe follows)
garlic scapes- 1 per serving (or 1 clove garlic per serving), thinly sliced
1 tbsp extra virgin olive oil plus more for drizzling
2 handfuls wild spinach (or baby spinach) per serving
1 tbsp balsamic vinegar per serving
pinch red pepper flakes per serving
sea salt
freshly ground black pepper
toasted pine nuts for sprinkling

Grill or broil bread until both sides are golden brown. Generously spread pesto over 1 side of each piece and set aside.

In a large skillet, warm the olive oil and then saute the scapes until soft. Do not let brown. Add spinach and saute until wilted. Stir in vinegar, red pepper and a pinch each salt and pepper. Taste and adjust seasonings if making a large batch. Cook an additional 30 seconds. Pile spinach mixture on top of prepared toast. Sprinkle pine nuts over spinach and serve immediately.

Pesto
(this recipe is made without cheese for a lighter, fresher taste than traditional pesto. I like it better with the spinach but feel free to use your favorite pesto for this recipe)

1/2 lb fresh basil leaves
2 large cloves garlic
1/3 cup pine nuts
1/2 cup extra virgin olive oil
sea salt
freshly ground black pepper

Add first 4 ingredients to bowl of food processor and pulse until smooth. Add pinch each sea salt and pepper. Process for an additional few seconds. Taste and adjust seasonings if desired. Top leftover pesto with additional olive oil, cover and store in refrigerator for up to 3 days.

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Other 4th of July themed recipes you may enjoy:

• corn & watermelon salad
• kale and rainbow chard salad with peaches, blackberries & pine nuts
• broccoli salad
• grilled marinated eggplant sandwiches
• buffalo sliders with bacon & cheese
• chocolate cake brownies (refined sugar free)
• rhubarb and strawberry crumble

It is "4th of July themed recipes" week at Food Network's #Summer Soiree roundup.
Check out the other delicious sounding recipes from my blogger friends. Have a favorite 4th of July recipe?  Share in the comments section and/or link to your blog if you have one.

The Heritage Cook: Firecracker Salad

Jeanette's Healthy Living: Brazilian Acai Breakfast Bowl

Weelicious: Magical Fruit Wands

Sweet Bake Life: Patriotic Moscato Gelatin Shots

Virtually Homemade: Traditional Potato Salad

Dishing With Divya: Red, White and Blue Fruit Salad

Feed Me Phoebe: Red, White and Blue Coconut Panna Cotta Cups

Domesticate Me: 12 Foolproof Recipes for the Fourth of July

Taste With The Eyes: Patriotic Grilled Chicken, Savory Blueberry Compote and Strawberry Arugula Salad

Napa Farmhouse 1885: Grilled Bruschetta with Pesto, Sauteed Spinach and Garlic Scapes

Red or Green: Popcorn with Jalapenos and Extra Virgin Olive Oil

Elephants and the Coconut Trees: Mini Cherry Blueberry Pies

Devour: Star Sweets for the 4th

Swing Eats: Corn Dogs (Gluten-Free)

Daily*Dishin: Dilly Potato Salad

FN Dish: 4th of July Treats

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook-+

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.