Peach-Glazed Chicken with Peach-Studded Bulgur

My boyfriend loves peaches so I am always keeping an eye out for any recipe that incorporates peaches into it. This recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.     Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!       Ingredients: 1 1/3 cups water 3/4 cup uncooked bulgur 2 tablespoons canola oil, divided 2 1/2 tablespoons white wine vinegar, divided 2 teaspoons chopped fresh thyme 1 teaspoon grated peeled fresh ginger 2 cups chopped peaches 1/4 cup thinly sliced green onions 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 ounce goat cheese, crumbled (about 1/4 cup) 4 (6-ounce) skinless, boneless chicken breast halves 1/2 cup unsalted chicken stock 1/4 cup peach preserves 2 teaspoons whole-grain mustard

Brown Sugar-Cinnamon Peach Pie

August is National Peach month! My boyfriend is a big fan of peaches so I’ve been buying them a lot lately. We were going to visit friends this weekend and I wanted to bring something down so I decided to try to make a peach pie. This recipe is from Southern Living and sounded oh so good; I had all of the ingredients on hand so I figured I could at least try! My pie experience is a bit limited but this one turned out great. I even made the pie crust from scratch which was a lot more simple than I expected. Ingredients: 1 1/3 cups cold butter 4 1/4 cups all-purpose flour, divided 1/2 teaspoon cinnamon or baking spice 1 1/2 teaspoons salt 1/2 to 3/4 cup ice-cold water 8 large fresh, firm, ripe peaches (about 4 lb.) 1/2 cup firmly packed light brown sugar 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon salt 1 large egg, beaten 1 tablespoon granulated sugar

Peach Crisp with Maple Cream Sauce

My boyfriend really likes peaches. But, strangely enough, he’s allergic to the skin of peaches so he really only eats them in desserts. I owe him a peach cobbler at some point, but when I saw this recipe from The Pioneer Woman I thought he’d love it. (Plus, it’s a bit easier than a cobbler… baby steps.) I didn’t have real maple syrup, so I had to use the stuff you use on pancakes. Because of that, the recipe is slightly altered from the original to account for the sweetness. Ingredients: 6 whole fresh peaches 1 cup flour 1/3 cup sugar 1/2 cup brown sugar, firmly packed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup unsalted butter (1 stick) – cold the juice and zest of one lemon 6 tablespoons pancake syrup, divided 1 1/2 cups heavy whipping cream 1 tablespoon light corn syrup

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