Honey Cinnamon Grilled Peaches with Italian Gelato

By Jodee Weiland

Grilled peaches are delicious for summer desserts and so easy to make! You can add Italian gelato or ice cream to grilled peaches and create a dessert that everyone will love. I like to add Vanilla Bean Italian Gelato to my grilled peaches because with the honey cinnamon grilled peaches, the creamy texture of vanilla gelato is outstanding. My Honey Cinnamon Grilled Peaches with Italian Gelato are absolutely delicious and a family favorite in our home!

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When preparing to grill my peaches, I mix together my basting sauce of cinnamon and honey with olive oil. The honey and olive oil would work fine on its own, but the addition of cinnamon takes it beyond delicious and adds something to the overall dessert, especially when you top the peaches off with vanilla bean Italian gelato or ice cream. I use vanilla bean because it enhances the cinnamon flavor of the basting sauce used on the peaches when grilling them and helps take my Honey Cinnamon Grilled Peaches with Italian Gelato to the next level of awesome!

http://learnfromyesterday.comHoney Cinnamon Grilled Peaches with Italian Gelato

4 peaches halved with pit removed
2 tablespoons extra virgin olive oil
3 tablespoons pure organic honey
1/2 teaspoon cinnamon

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http://learnfromyesterday.com

http://learnfromyesterday.com

http://learnfromyesterday.com

With a whisk, mix the olive oil, honey, and cinnamon together until blended well to create your basting sauce. Wash your peaches, cut them in half, and remove the pit. Place the halves in a dish and with a basting brush, baste the sauce on to the pitted flesh side of the peaches.

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http://learnfromyesterday.com

http://learnfromyesterday.com

http://learnfromyesterday.com

 

 

 

Bring your grill to medium heat and with tongs place the top basted peaches on the grill, skin side down. Cover and grill for about five minutes. With tongs, turn the peaches over, skin side up, and baste the skin side. Then cover and grill for about five more minutes or until you have grill lines on the flesh of your peaches. Turn them over once more and use up any basting sauce on the flesh side of the peaches. Close the grill for a one minute longer. Then remove the grilled peaches and get ready to serve your dessert.

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http://learnfromyesterday.com

Serve my Honey Cinnamon Grilled Peaches with Italian Gelato! Just plate a peach and put a large scoop of Vanilla Bean Italian Gelato on top. You can use any flavor of gelato or ice cream, but this is my favorite. This dessert is so delicious because the peaches are grilled, but not mushy. They still have a slight firmness to them and with the gelato or ice cream added, the peaches are so delicious! Actually, they are so good, you can just eat the peaches by themselves, but either way you will love this dessert. So give it a try, and enjoy!

Eight Awesome Smoothies

By Jodee Weiland

Smoothies should always be both healthy and delicious tasting! When someone drinks a smoothie, they are doing so for any number of reasons. One reason for drinking smoothies is that they are usually healthy and will energize you if made with the right ingredients. Another reason for drinking smoothies is that they taste delicious when made with the right ingredients. Both of these reasons are great, and both apply to my Eight Awesome Smoothies!

http://learnfromyesterday.com When I put together a smoothie, I try very hard to focus on including ingredients that will be both healthy and delicious tasting. Some of my smoothies include vegetables that are high in nutrients and are blended with the sweet tastes of fruits and honey. Others are more fruit than anything, but still have nutritional value. When I am going to work out or have just finished working out, I try to have a smoothie that includes a high nutrient packed vegetable like kale or spinach. When choosing the ingredients for a smoothie, keep in mind what benefits you hope to attain by drinking it.

Check out all of my Eight Awesome Smoothies! All of them are both healthy and delicious, but the ingredients vary according to the nutritional value I was looking for in each of them. Whichever one you choose to try, the flavor of the smoothie will not disappoint you because I believe a smoothie must taste good as well as be healthy for me. The nutritional value of fruits and vegetables is commonly acknowledged by most people. My smoothies just blend them together, so you will love the taste of each one while getting great nutritional value. So give these smoothies a try, and enjoy!

Escarole Soup with Chicken Sausage and Navy Beans

By Jodee Weiland

Growing up in an Italian family, it was not unusual for my mother to make escarole with navy beans as a side dish. With this side dish, sometimes she would cook Italian sausage. Escarole with navy beans was always a favorite dish of mine. So today I decided to use my garden fresh escarole in a new recipe for escarole soup. I love escarole in chicken broth, a classic Italian escarole soup, but for my escarole soup I added something more than broth. My Escarole Soup with Chicken Sausage and Navy Beans was the result, and it was delicious!

http://learnfromyesterday.com/2014/08/19/escarole-soup-chicken-sausage-navy-beans/ The classic Italian escarole in chicken broth is usually eaten with a little grated Parmesan Reggiano cheese sprinkled on it. It’s delicious and such a simple soup to make. In my escarole soup, I decided to add Italian chicken sausage which is healthier than regular Italian sausage. Then I added the navy beans that tasted so good in my mother’s escarole and bean side dish. The result was a somewhat heartier escarole soup than the traditional escarole in chicken broth, and it tasted wonderful!

http://learnfromyesterday.com/2014/08/19/escarole-soup-chicken-sausage-navy-beans/ Escarole Soup with Chicken Sausage and Navy Beans

5 to 6 Italian Chicken Sausage Mild sliced
2 tablespoons extra virgin olive oil
4 garlic cloves chopped
1/2 onion chopped
About 1 pound escarole cut up
2 bay leaves
60 to 64 ounces all natural chicken broth
2 cans navy beans drained and rinsed
Sea salt to taste
1/2 teaspoon crushed red pepper or more to taste (optional)
Grated Parmesan Reggiano (optional)

http://learnfromyesterday.com/2014/08/19/escarole-soup-chicken-sausage-navy-beans/

http://learnfromyesterday.com/2014/08/19/escarole-soup-chicken-sausage-navy-beans/

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In a large pot, heat the olive oil and then put in the garlic, onions, and sliced chicken sausage. Sauté this mixture lightly for a few minutes or until the onions are slightly translucent. Once done, add the cut up escarole, stirring it into the mixture until lightly wilted and bright green. Add the bay leaves, chicken broth, navy beans, sea salt, and if you choose to use it, crushed red pepper. Stir together and raise heat to bring it to a low boil. When the soup begins to boil, lower the heat to a low simmer and continue to simmer the soup for another 20 to 25 minutes.

http://learnfromyesterday.com/2014/08/19/escarole-soup-chicken-sausage-navy-beans/ My Escarole Soup with Chicken Sausage and Navy Beans is a delicious way to enjoy a soup that is hearty, but not heavy. Serve this escarole soup with a crusty multigrain bread and a Chianti. Some people may enjoy sprinkling a little Parmesan Reggiano across the top of their soup, but with or without the cheese, this soup is delicious! The rich taste of the escarole, sausage, and navy beans blended together is delightful, and this escarole soup is sure to become a family favorite. Give it a try, and enjoy!

Coconut Chocolate Chip Cookies with Walnuts

By Jodee Weiland

Homemade cookies are always so good when freshly baked. The whole house smells wonderful when baking, and cookies are no exception to that rule. That’s one of things I like best about baking a fresh batch of homemade cookies. I did this more often when my children were young, but they are grown now. Still, once in a while, I will bake some homemade cookies, and one of my favorite recipes is one that came from two different recipes I had used over the years. Both recipes had things I loved, so I took what I liked best from both, changed what I didn’t like, added another ingredient I liked but neither recipe had, and came up with a whole new recipe, my Coconut Chocolate Chip Cookies with Walnuts.

http://learnfromyesterday.com In my recipe, I adjusted ingredients to my preferences for a cookie. Although my recipe is sweet, it is not overly sweet. If you add in semi-sweet chocolate chips and sweetened coconut, you don’t need to overdo the sugar by adding in too much or both brown and white sugar. I reduced the amount of chocolate chips as well, and it was more than enough. Also, if you are going to add chopped walnuts to a cookie with coconut and chocolate chips, you need more flour to hold the whole cookie together. Baking soda and salt are common ingredients in cookie recipes, but I prefer to use as little as possible. In the end, what’s important is the overall taste of the cookie, and my Coconut Chocolate Chip Cookies with Walnuts are delicious and a family favorite!

http://learnfromyesterday.comCoconut Chocolate Chip Cookies with Walnuts

1/2 cup unsalted butter softened
3/4 cups sugar 1 egg
3/4 teaspoon coconut extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups all-purpose flour
1/2 cup sweetened coconut flakes
1/2 cup chopped walnuts
3/4 cup semi-sweet chocolate chips

http://learnfromyesterday.comhttp://learnfromyesterday.comPreheat oven to 375 degrees. Cover baking sheets with parchment paper, if preferred. With a mixer, cream together the butter, sugar, egg, and coconut extract. Combine the flour, baking soda, and salt in another bowl. Add your dry ingredients to the creamed mixture and blend together. Then with a spoon, add in your chocolate chips, coconut, and walnuts, blending all the ingredients together.

http://learnfromyesterday.com Once blended together, take enough to make about a one inch ball of dough. Place the balls on a prepared cookie sheet about two inches apart. I use parchment paper on my cookie sheets for a quicker clean-up process, but you do not need to do this. When you have a full cookie sheet ready, place it in the oven and bake at 375 degrees for 11 to 13 minutes or until they turn a light golden brown. When ready, set on a cooling rack. My cookies took 12 minutes to bake. This recipes makes about 28 cookies.

http://learnfromyesterday.com My Coconut Chocolate Chip Cookies with Walnuts are delicious and so full of flavor! I love the flavors of coconut with chocolate and walnuts. The flavor in this cookie is the best and will remind you of warm cookies and milk from your childhood, only better. What a great feeling to have! Warm cookies remind me of home and family, and for me, that’s the best feeling ever. So try these cookies and see what they remind you of or make a new memory with those you love, and enjoy!

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Delicious Homemade Crusty Bread

By Jodee Weiland

When making a meal like pasta, stew, or soup, it’s always great to have a crusty bread to serve with it. So many dishes are enhanced by adding crusty bread to your meal, but especially if your crusty bread is homemade. My Delicious Homemade Crusty Bread is not only delicious to eat with a great meal, but if done right, it’s great by itself straight from the oven. http://learnfromyesterday.com My father used to love to break off a crusty piece of bread from the loaf and have it with a little cheese and a glass of red wine. He thought this was a great snack any time and honestly, I can’t disagree! He always chose a hard imported provolone and if he had it on hand, he would add a slice of hard Italian salami. But many times, he chose to have just the slice of fresh crusty bread! My Delicious Homemade Crusty Bread is the type of bread my father would have loved, crusty on the outside and a light airy bread on the inside!

http://learnfromyesterday.com Delicious Homemade Crusty Bread

3 and 1/2 cups bread flour (the last 1/4 cup or less to be added as needed)
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon active dry yeast
1 and 1/2 cups warm water (1/2 cup of this will be for the yeast mixture)
2 tablespoons extra virgin olive oil

Preheat oven to 375 degrees.  Prepare the baking sheet by misting olive oil over the baking sheet lightly. Then in a small mixing bowl, mix 1 teaspoon of active dry yeast and a pinch of sugar with 1/2 cup of warm water that is water that is warm to the touch, about 100 degrees. Stir this and let it rest for about 10 minutes until it becomes foamy.

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Then in a large mixing bowl, gradually blend together the flour, salt, sugar, yeast and water mixture, 2 tablespoons of olive oil, and remaining water as you begin to work this with your hands into dough. At first, you may blend the ingredients with a spoon, but as it thickens you will work it with your hands. Once your dough is all blended, continue to work the dough with your hands and begin to knead the dough for about 8 to 10 minutes. Do this on a flat surface, where you will add flour as you go to the surface to keep your dough from sticking.

http://learnfromyesterday.com http://learnfromyesterday.com http://learnfromyesterday.com Once done, place your ball of dough into a bowl, smoothing a touch of olive oil over the dough and over the sides of the bowl.  Cover the bowl loosely with plastic wrap and then with a clean towel over that for about 30 to 40 minutes or longer and let it rest.  It should double in size.http://learnfromyesterday.com http://learnfromyesterday.com http://learnfromyesterday.com

Remove the dough from the bowl and knead it again before shaping into two long narrow loaves. Place your loaves on the prepared baking sheet and cover loosely with the plastic wrap from the bowl and a towel while it sits.  Once again, it should double in size.  Then with a sharp knife cut (1/4 inch deep) slits diagonally across the top of the loaf.  Put the bread into the preheated oven and bake at 375 degrees for 25 to 35 minutes.  My bread took about 30 minutes to bake.  Allow bread to cool briefly before cutting and serving, although in my family, they start cutting or breaking off pieces as soon as it cools just enough to be able to touch. http://learnfromyesterday.com My Delicious Homemade Crusty Bread is so good with its crusty outside and a light airy bread on the inside. This bread is the perfect complement to any meal, but with the fall coming, it will be a great side for soups, stews, and other hearty meals. You can always eat it on its own like my dad did, but no matter how you choose to eat this bread you will always come back for more. We love this bread, especially fresh from the oven. Give it a try, and enjoy!

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