Are you tired of grilled foods? Me, neither The 30-day streak of 100+ degree weather, now that’s a different story. But not the foods that come along with it.
Sweet, juicy peaches and sweet potatoes are excellent grilled. And they’re even better when skewered and paired with a tangy glaze and crunchy, spiced pecans. Don’t skip – or skimp on – the pecans. They add a flavorful crunch that’s absolutely perfect if you’re serving the skewers over a salad. 2/3 of my house might not have agreed… but that means more pecans for me!
Honey-Glazed Chicken, Peach, and Sweet Potato Skewers
A summery meal from the grill: juicy peaches, smokey sweet potatoes, and chicken topped with a tangy glaze and spicy pecans.
1 medium sweet potato (about 3/4 lb), peeled, sliced into 1/3-inch rounds
1/2 cup sherry vinegar
1/2 cup plus 1 Tbsp honey
2 Tbsp olive oil
Freshly ground black pepper
1 lb boneless, skinless chicken breast, cut into 16 pieces
2 peaches, pitted, halved, and each half quartered
1/2 small red onion, cut into 1.5-inch chunks
1/2 cup pecans, coarsely chopped
1/2 tsp ground cumin
1/2 tsp pumpkin pie spice
Heat grill to medium. If using wooden skewers, soak eight of them in water.
Quarter the sweet potato slices into 16 chunks. Place sweet potatoes in a covered bowl with a couple of Tbsp water and microwave 3-5 minutes, until slightly soft (not completely fork-tender).
Put the vinegar, 1/2 cup honey, and 1 Tbsp olive oil in a small pan over medium heat.
Simmer until thickened and reduced to 1/2 cup, about 10 minutes, and salt & pepper to taste.
Thread the pieces of red onion, chicken, sweet potato, and peach onto the skewers.
Reserve half the glaze. Brush the skewers with the remaining half of the glaze.
Grill 5 minutes on each side.
Toss the pecans in a small bowl with the remaining honey, oil, cumin, pumpkin pie spice, 1/4 tsp salt, and a pinch of pepper.
Place piece of foil on the grill and scatter the nuts on the foil, cooking 3 to 5 minutes (they can burn quickly so don't forget to set the grill timer!)
Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with pecans.
Current favorite breakfast? Biscuits & jam. Homemade peach jam.
Peaches are one of the best things to come out of summer. With the end of the season nearing, they’re amazingly fresh, incredibly juicy, and super inexpensive. We took advantage of the sales and made peach freezer jam to stretch out peach season a little longer.
There’s almost no recipe… almost. Peel and cut fruit, stir in sugar and pectin. Pour into jars. Spread over biscuits. Lick fingers clean. It’s almost that easy!
You can peel a peach a couple of ways. A paring knife or vegetable peeler works just fine, but you do lose a little of the fruit in the process. I usually blanch the peaches to loosen the skin – this removes only the skin. To peel a peach, simply bring a pot of water to boil. Cut an X into the bottom of each peach and drop into the water for 60 seconds. Transfer peaches to a bowl of ice water to cool quickly. The skins will pull right off!
Freezer Peach Jam
A quick no-cook freezer jam made from fresh peaches.
Some of the greatest things about food blogging have very little to do with food. I’ve had a chance to meet some absolutely fun and wonderful people over the last several years, and one of those fun and wonderful people is about to have a brand new baby!
My friend Josie, the sweet tea and southern food lover behind Pink Parsley, will soon be welcoming a new baby boy to her family! Since we all couldn’t get together in one place at the same time to celebrate, our friend Annie of Annie’s Eats is hosting a virtual baby shower – lots of food, lots of love, spread out over the country.
I chose to make Pulled Pork Empanadas with Peach-Chipotle Barbecue Sauce. Josie’s love of peaches rivals few and you’ll never come up short of suggestions if you search the word “chipotle” on her blog. We combined the two and ended up with one heck of an appetizer and one completely addicting dipping sauce!
Empanadas are one of our favorite ways to “deal with” leftover pulled pork. (I say it like it’s a chore. It’s most definitely not!) And the sauce? It’s almost a barbecue-sweet & sour hybrid with the expected tanginess from the tomatoes and cider vinegar, smokiness from the chipotles, and sweetness from the molasses and a big helping of your favorite peach preserves.
So head on over to Annie’s Eats and Pink Parsley – run, do not walk – to share some love and see a round-up of the full shower menu. It’s full of amazing food from some very talented (and equally fun and wonderful) bloggers.
And, seriously. We’re really going to have to figure out a way to do this in person next time.
Pulled Pork Empanadas with Peach-Chipotle Barbecue Sauce
Leftover pulled pork gets a makeover with empanadas and a sweet-smokey-spicy barbecue dipping sauce. Take a short cut and simmer peach preserves with your favorite brand of barbecue sauce or make the sauce from scratch.
For the empanadas:
1 stick of butter, chilled
1 1/4 cup whole wheat flour
1 1/4 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp fresh ground black pepper
1/3 cup ice water
1 Tbsp white vinegar
~2 1/2 cups leftover pulled pork
For the sauce:
2 Tbsp olive oil
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup peppers and sauce from canned chipotles in adobo, minced
2/3 cup ketchup
1/4-1/2 cup water
1 Tbsp cider vinegar
1 Tbsp spicy brown (or creole) mustard
1 Tbsp molasses
1/2 cup peach preserves
Pinch of salt
For the egg wash:
1 Tbsp water
To make the empanada dough, cut the butter into the flours, salt, pepper, and paprika in a large bowl until the butter chunks are pea-sized (I do this in a food processor).
Whisk together the egg, water, and vinegar and add to the flour mixture, mixing with a fork until just incorporated.
Turn out onto a lightly floured surface and knead a few times before patting into a circle.
Wrap the dough in plastic and chill for an hour.
To make the sauce, heat oil over medium heat in a medium sauce pan.
Saute onions until soft and translucent. Add garlic, stir, and cook for 1 minute more.
Add the minced chipotles and sauce to the pan.
Stir in the ketchup, vinegar, water, mustard, molasses, and peach preserves.
Simmer for 10 minutes.
Season with salt & pepper to taste.
Transfer to a jar or airtight bowl and store in the fridge (will keep for ~2 weeks).
To form the empanadas, cut the dough into 4 pieces and roll to ~1/8 inch thick.
Cut ~4-inch round circles from the dough, rolling and cutting scraps (you should get 4 rounds from each quarter).
Whisk egg and water together and brush the edges of a dough round.
Preheat oven to 400.
Toss 1/4-1/3 cup sauce with pulled pork (just enough moisten the pork).
Place a large spoonful of pork in the center of the round, folding the top half to the bottom, and lightly pressing to seal.
Use a floured fork to press the tines around the edges.
Repeat for all remaining dough rounds.
Brush the empanadas with the remaining egg wash.
Bake 20-25 minutes, until golden brown.
Serve warm or at room temp with additional sauce for dipping.