Tag Archives: apples

Not Peachy Keen… but a real Peachy Crisp


I’m distressed! I’m disappointed and kinda of appalled! I was on a fave site of mine – a database made up of different users submitted (shared) recipes and decided to see if there was any thing out there to add a new twist to my Tried & True but Oh-So-Loved Apple – Peach or whatever in season fruit Crisp.

I was expecting to find – the same ol basics maybe with a twist of honey, or granola or some other flavor and was appalled to find a Peach Crisp that’s crust was made out of a yellow or white box of cake mix! What? How is that crisp? Am I wrong in thinking crisp is actually – you know crumbly & crispy? Like rolled oats – or graham wafer crumbs crust – but cake? and a boxed cake at that (yuck – sorry readers if you use those – I like making it from scratch and really it only takes an extra 10 minutes and a few ingredients to keep in house.)

Don’t get me wrong there – were plenty of other yummy recipes that came up too but this one and the thing is – it came up a 4 1/2 out of 5 ranked by 111 people – that means at least 111 people have tried this recipe –  and ranked it great – what? why?

Ok so here’s my task for this week – I will try said recipe – glup- boxcake mix and all – I was going to do one from scratch but thought that would be an unfair advantage so I will go buy a cake mix and follow the recipe and report back what I think! (well I may have to use a gluten free cake mix so I can actually eat it)

In the meantime – here’s my tried and true – Old school – but love it.

Peach Crisp

(sorry guys no pictures – camera is still dead – getting another one soon!)

  • 4 fresh peaches, peeled & sliced
  • 2 banana’s (optional) peeled and sliced
  • 1/4 cup water
  • 1/2 cup rolled oats (gluten free)
  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour (or use Quinoa Flour)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine fruit and water in a 7×11 baking dish.
  3. In medium bowl, combine oats, brown sugar,  flour & cinnamon. Cut in butter with pastry cutter (or 2 knives) until mixture resembles coarse crumbs. Sprinkle over fruit.
  4. Bake in preheated oven 35 to 45 minutes, until topping starts to brown. Serve warm.
  • Note – to make this gluten free try changing the all purpose flour to quinoa flour or GF all purpose flour.  The next time I make this I may even try zipping some slivered (raw) almonds thru my coffee grinder into a flour and use that.
  • You can also substitute any in season fruit  – strawberries, apples, blue berries etc, If you want to omit the banana’s, increase the number of peaches by 2.

EnJOY!  Don’t forget to comment and like my blog!

Want more? Check out my business site (http://mealsfromjoyskitchen.com) and Facebook Business Page!)



Top 3 Easy less than 6 ingredient recipes – Cajun Shrimp Pie (sorta), Penne and Cranberry Apple Pork Chops Recipes!

Here is my quick – using up the leftovers in the fridge recipes.  These are great for that busy season – and to use up any leftovers.

Now I do have to point out that the Cajun Shrimp Pie was originally a recipe my Mom made for us when were kids  and she always called it Cajun Shrimp Pie – why I’m not sure.  Now that I am older and cook I look at the ingredients and other than the thyme … and the shrimp. In any case, I (of course) switched it up a bit, but none the less its great for left over rice.

The Penne Primavera (ish) recipe is an easy way to use up a few left over veggies and lemons.

The Pork Chops – well great to use up that one last apple, and the frozen cranberries in the fridge.

Here we go!  Another culinary mission is a foot!

Cajun Shrimp Pie

I apologize – I didn’t actually take a picture until it was in the oven, and there are a couple more than 6 ingredients in this one but still easy!

3 cups (a little more or less is fine) cooked rice
2 eggs – beaten
1 TB butter melted

1 Cup uncooked med shrimp + 1/4 c salted water (my mom always used 1 small tin of salad shrimp & liquid but we prefer “real” shrimp 🙂
1 small onion – chopped finely
1 cup milk
1 cup frozen peas

2 TB cornstarch mixed with 4 TB water

1/4 tsp Thyme

Optional 4 slices processed cheese

Optional – hot sauce – we use Bayou Butt Burner Hot Sauce (2-3 glubs of it)

In a bowl, mix cooked rice, beaten eggs and butter together and press into a sprayed pie plate to form a “crust”

In a saucepan saute onions, add shrimp (if using uncooked), when onions are softened and shrimp is cooked add milk, and bring to a slow simmer, reduce heat, add cornstarch mixture, and thicken, add peas and thyme and salted water, allow to simmer for a couple of minutes.  Pour into rice crust.  Top with slices of processed cheese (you can try brick cheese, but processed works nicely :))  Bake at 375 for about 25-35 minutes(until slightly browned) and cheese is bubbling.

Prep Time 5 minutes, baking time about a 1/2 hr.   Leftovers make great lunches!  You could also make this into a “seafood pie” by adding crabmeat and scallops to the shrimp mixture.  Play with it – enJOY.   Serves with a salad.

Easy Cranberry – Apple Pork Chops


4-5 Boneless Pork Chops (small)
1/2 cup frozen cranberries
1 apple – peeled, cored sliced
1 c apple juice (or cider)
1/3 c  cranberry juice

In a sauce pan, on a med-high heat a little oil or spray with non-stick spray.
Add chops – and brown – don’t worry about cooking them through.  Once they are browned reduce heat to low-med and add juices, and rest of ingredients.
Cover and cook for 5 minutes.  Uncover and cook for an additional  minutes or until liquid reduces a little.  Serve with a baked potato, salad and roasted demonica squash.

Hint the liquid is awesome over the roasted squash.  EnJOY!

Prep time: 5 minutes Cooking time: 15-20 min

Primavera-ish – Clearing out the Crisper Penne

Boil 1/2 or 3/4 box of penne according to directions.
In the meatime:

Heat a saucepan to med- high, add whatever left over veggies (we had some chicken so I threw that in too) you have – we had 2 small fingerling sweet potatoes (peeled and sliced into long slices), broccoli, chicken breast, onion or whatever you have (green beans, carrots, parsnips, asparagus etc) Add the juice of 2-3 lemons, and the zest of 1 lemon, add about 1 c of chicken stock (or veggie stock – I happened to have chicken stock), a ton of basil (1/4 c of dried).  Saute/simmer until veggies are cooked, add pasta and simmer for a few more minutes. Add peas.  Serve & enJOY

Prep Time – 5 minutes  Cooking time: 20 min.

Hope you enJOYed (ok ok I will give the JOY thing a rest 🙂  ) these simple and healthy (well except for the process cheese business) ready to eat in no time meals!  Don’t forget to like this post & leave a comment!

Tried any of my recipes?  I want to know how it turned out leave me a comment!

From my kitchen to yours, Healthy & Happy Eating!