Whiskey Peaches – A Versatile Southern Delight

 

There’s something undeniably magical about peaches in the summertime. Their juicy sweetness, vibrant color, and versatility make them a star in any kitchen. But when you add a splash of whiskey and a touch of caramelized goodness, you transform this humble fruit into something extraordinary. This is a recipe that’s as indulgent as it is adaptable. Whether you’re serving it as a decadent dessert over ice cream, a sweet side dish for a savory meal, atop ham or pork chops (like this air fryer version), or as a luxurious topping for your morning pancakes, this dish is guaranteed to impress.

This recipe came to me during a lazy summer evening, inspired by the ripe peaches overflowing at the local farmer’s market and a bottle of whiskey sitting on my counter. The result? A warm, boozy, caramel-kissed peach dish that’s as easy to make as it is delicious. The best part? You can swap the whiskey for brandy, rum, Frangelico, or amaretto to suit your mood or pantry. Once you try this simple yet sophisticated recipe it’s sure to become a staple in your kitchen.

Whiskey Peaches 

1 T. unsalted butter

4 c. fresh peaches, pitted and sliced (about 4-5 medium peaches)

2 T. brown sugar

1 t. pure vanilla extract

½ c. whiskey (or substitute with brandy, rum, Frangelico, or amaretto)

In a large skillet, melt the butter over medium heat until it begins to foam.

Add the sliced peaches to the skillet. Cook for about 5 minutes, stirring occasionally, until the peaches soften and release their juices.

Stir in the brown sugar, vanilla extract, and whiskey. Continue cooking for another 5-7 minutes, or until the peaches are tender and infused with flavor.

Gently remove the peaches from the skillet with a slotted spoon, leaving the juices behind. Increase the heat to medium-high and simmer the liquid for 3-5 minutes, stirring occasionally, until it thickens into a glossy syrup. 

 Return the peaches to the skillet, gently tossing them in the thickened sauce to coat. Serve warm as a side dish, over vanilla ice cream, atop pancakes or French toast, or as a standalone dessert with a dollop of whipped cream. They are superb on top of pork chops or ham.

 Tips:

- Choose ripe but firm peaches for the best texture. Overripe peaches can become mushy during cooking.

- For a non-alcoholic version, substitute the whiskey with apple juice or a splash of lemon juice for a tangy twist.

- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Serves: 4

 

This dish is a celebration of summer’s bounty, with the whiskey adding a warm, slightly smoky depth that complements the peaches’ natural sweetness. It’s perfect for everything from casual brunches to elegant dinner parties. The caramelized sauce clings to the peaches, creating a balance of sweet, boozy, and buttery flavors that will have everyone asking for seconds.

 

Not a whiskey fan? No problem! Try swapping it for rum for a tropical vibe, brandy for a classic touch, or Frangelico for a nutty, hazelnut-infused twist. The possibilities are endless, and each variation brings its own charm to the dish. Serve it at your next gathering, and watch it steal the show.

 

What’s your favorite way to enjoy peaches? Let me know in the comments, and don’t forget to share your Sizzling Spiked Peaches creations on social media!

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Macadamia Crusted Halibut with Lemon Cream Sauce – A Gourmet Delight

 

 If you’re looking to up your dinner game, this Macadamia Crusted Halibut with Lemon Cream Sauce is a showstopper. The buttery, flaky halibut is coated in a crunchy macadamia nut and panko crust, and then baked to perfection. Paired with a velvety, rich, tangy lemon cream sauce, this dish brings restaurant-quality flavors to your kitchen. The contrast of textures — crisp crust, tender fish, and silky sauce — makes every bite unforgettable. Plus, it’s ready in under an hour, making it ideal for both busy evenings and dinner parties.

Whether you’re a seafood lover or just craving something new, this dish delivers on flavor and sophistication. Do what I did and pair it with roasted asparagus and garlic mashed potatoes for a complete meal. Serve the sauce in a small pitcher for guests to drizzle themselves, ensuring the crust stays crunchy. I used these and they were absolutely perfect.  I have to tell you that this was so good that, embarrassingly, I made yummy sounds when I was eating it. 

 

Macadamia Crusted Halibut with Lemon Cream Sauce

 1 stick (½ c.) butter
2 c. roasted salted macadamia nuts
1 c. panko breadcrumbs
¼ t. garlic powder
1 T. dried parsley
4 boneless, skinless halibut fillets

For the Lemon Butter Sauce:
 1 stick (½ c.) butter
 1/3 c. heavy cream
  Juice of 1 large lemon
  Pinch of salt and pepper

Preheat oven to 350°F.

Pulse the macadamia nuts in a food processor until crumbly. Do NOT over process the nuts, the goal here is crumbly in order to maintain some texture in the crust.

In a medium bowl, combine the nuts, panko, garlic powder, and dried parsley.

Place 1 stick of butter in a 9” x 13” casserole dish and melt it in the oven as it preheats (about 6-7 minutes).

Remove the casserole dish with melted butter. Dip each halibut fillet in the butter, then dredge in the macadamia nut mixture to coat evenly, be sure to do front and back, and all sides.

Place the coated fillets back in the casserole dish. Bake in the center of the oven for 25-35 minutes, or until the fish is tender and flakes easily with a fork.

While the fish bakes, prepare the lemon butter sauce. In a medium saucepan, melt 1 stick of butter over medium heat. Add the heavy cream and lemon juice, whisking to combine. Season with a pinch of salt and pepper. Heat until slightly thickened, then keep warm over low heat.

Serve the halibut immediately, drizzling the lemon butter sauce over the top at the table to keep the crust crisp.

This Macadamia Crusted Halibut with Lemon Cream Sauce is a luxurious yet approachable dish that’s sure to become a favorite. Try it for your next dinner, and let the flavors speak for themselves!

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The Killing Stones, a D.I. Jimmy Perez Novel by Ann Cleeves, Reviewed

 

Detective Inspector Jimmy Perez is back! Ann Cleeves’ The Killing Stones, the ninth novel in the Detective Jimmy Perez series, is a masterful blend of suspense, rich character development, and vivid cultural immersion. Set in the Orkney Islands, where Jimmy now resides with his pregnant partner and boss, DI Willow Reeves, and their young son, this installment thrusts Perez into a deeply personal investigation when his lifelong friend, Archie Stout, is found murdered at an ancient Neolithic site. The red herrings are plentiful, and will keep you guessing until the shocking conclusion. There are certainly no dull moments, and the escalating body count—each murder tied to significant archaeological sites—adds layers of intrigue, compounded by whispers of plagiarism and hidden agendas.

Cleeves is masterful at being able to transport readers to Orkney’s stark landscape; she has such a tremendous gift for atmosphere. The Neolithic sites—Ring of Brodgar, Skara Brae, and Maeshowe—are characters in their own right. I loved the cultural details, from island traditions to the weather.

Jimmy Perez is now like an old friend that I’m always happy to see. I love his combination of sensitivity and intenseness. It was also good to see that he’s moved past the depression that haunted him earlier.

I was, however, a bit puzzled by the reluctance of Glasgow authorities to prioritize the case given the mounting deaths, but this in no way detracted from my enjoyment. Fans of the Jimmy Perez series are going to love this latest installment. Those new to the series, I’m sure, will find this a real page-turner that surprises until the very end.

 You can preorder your copy here.

Thank you to Minotaur Books and NetGalley for providing an ARC in exchange for this honest review.

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Artichoke Jalapeño Dip: A Delicious Twist for Your Next Snack Time

 

If you're like me and tend to steer clear of convenience foods due to their cost and health concerns, you might be pleasantly surprised by how far they've come. Gone are the days of those dreaded TV dinners my mom used to force-feed me when I was a kid. Recently, I treated myself to a St. Louis classic—Louisa toasted ravioli—opting for both beef and spinach-cheese varieties. Tucked away on the box of the latter was a gem of a recipe, Artichoke Jalapeño Dip, perfect for dipping those crispy ravioli. It was so good that I knew I had to share it.

 This dip isn’t just for toasted ravioli. It pairs wonderfully with pita chips, crackers, or fresh crudités. Here’s the recipe I discovered, slightly adapted. 

Artichoke Jalapeño Dip

1 6.5-oz. jar artichoke hearts, drained and chopped

1 jalapeño, seeded and diced

¼ c. Melissa’s roasted red peppers, diced

¾ c. Duke’s mayonnaise

½ c. sour cream

2 oz. grated Parmesan cheese

4 oz. cream cheese, softened

¼ t. garlic powder

 Incorporate all the ingredients in a small mixing bowl, keeping some red bell peppers aside to add on top before serving the dip.

 The prep is quick, and the result is a creamy, spicy, and savory dip that elevates any snack. Whether you’re indulging in convenience foods or just looking for a new appetizer, this recipe is a keeper. Try it out and let me know your favorite dipping companion in the comments.

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Creamy Artichoke Ham Pasta - Beat the Heat with This Quick, No-Fuss Pasta Dish

With three consecutive days of 90-degree heat and another week of scorching temperatures forecast, I’m craving meals that are light, quick, and won’t turn my kitchen into a sauna. Last night, I whipped up a creamy, flavorful pasta dish in under 40 minutes that hit all the right spots. Paired with crusty sourdough rolls and a chilled glass of dry white wine, this dish was a summery delight—satisfying my pasta craving without feeling heavy. It’s a recipe I’ll be revisiting all summer long. Here it is, with a few name options to spark your inspiration:

 Creamy Artichoke Ham Pasta

 2-3 T. butter

1 large onion, diced

1 t. chopped fresh jalapeño, with or without seeds

4 oz. cooked ham, diced

1 14.5-oz. can petite diced tomatoes

1 14-oz. can artichoke hearts, drained and cut into eighths

 Dried basil, to taste

¼ t. garlic salt, or to taste

Freshly ground black pepper

1½  c. heavy cream (or substitute half cream, half milk for a lighter option)  

¼ c. freshly grated Parmesan cheese

Few gratings fresh nutmeg 

Cooked spaghetti, for serving

Optional: Dash of hot pepper sauce for extra zing

Melt butter in a large skillet over medium heat. Add diced onion, jalapeño, and ham, sautéing until onions are translucent, about 5-7 minutes.

 Stir in diced tomatoes, artichokes, basil, garlic salt, black pepper, and cream (or cream-milk blend).

 Simmer over medium-low heat for 30 minutes, stirring occasionally.

 Stir in Parmesan and nutmeg and simmer for an additional 5 minutes.

 Serve over cooked spaghetti, topped with additional grated Parmesan, if desired. Add a dash of hot pepper sauce for a spicy kick, if desired.

Pair with sourdough rolls and a dry white wine like Sauvignon Blanc for an elevated experience.

 This dish is a lifesaver for hot summer evenings, delivering comfort and flavor without weighing you down or overheating your kitchen. It’s versatile, quick, and sure to become a go-to in your summer meal rotation.

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Cherry Jalapeño Spread: A Sweet-Spicy Tribute to Northern Michigan

 

Northern Michigan is synonymous with cherries—juicy, vibrant, and celebrated in countless products. Years ago, during a memorable trip with the late Mr. O-P, we stumbled upon a unique cherry jalapeño spread during peak cherry season. Its sweet-spicy magic was unlike anything we’d tasted, and it left a lasting impression. As the ninth anniversary of his passing occurred at the end of June, I found myself craving that unforgettable flavor. Determined to recreate it, I crafted this easy, no-fuss Cherry Jalapeño Spread. With just a handful of ingredients—including pickled jalapeños for that essential kick—it’s a versatile delight perfect for crackers, bagels, or sandwiches. Here’s the recipe to bring a taste of Michigan to your table.

Cherry Jalapeño Spread

1 8-oz. pkg. cream cheese, softened
1 c. Melissa’s Bing cherries, pitted
1 Melissa’s pickled jalapeño, ribs and seeds removed (or keep for extra heat)
1 T. granulated sugar
¼ t. kosher salt
¼ t. fresh lemon zest
Optional: 1 t. finely chopped fresh thyme (for a savory twist)

Pit cherries and add to a mini food processor or blender with the pickled jalapeño. Pulse until coarsely puréed with small chunks for texture.

In a medium bowl, fold the cherry-jalapeño purée into the whipped cream cheese. Add sugar, salt, and lemon zest, mixing until well combined. If using thyme, fold it in for an herbal note.

Refrigerate for 30 minutes to let flavors meld.

 Serve chilled with crackers, crostini, or as a spread for bagels or sandwiches. Garnish with a fresh cherry, jalapeño slice, or thyme sprig for a pop of color.

Store in an airtight container in the fridge for up to 5 days.

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Ultimate Chicken Crescent Pockets

There’s something undeniably comforting about a warm, flaky crescent roll stuffed with a creamy, savory filling. My Ultimate Chicken Crescent Pockets are the perfect blend of convenience and indulgence, transforming simple ingredients into a dish that feels like a hug on a plate. This recipe is my own creation, born from a love of bold flavors and the desire to elevate a classic comfort food into something truly special. Whether you’re hosting a cozy dinner or looking for a crowd-pleasing appetizer, these golden pockets—brimming with tender chicken, earthy mushrooms, and a luscious cream sauce—are guaranteed to impress.

 The beauty of this dish lies in its versatility. It’s easy enough for a weeknight meal but fancy enough for a special occasion. The creamy chicken filling, seasoned with garlic, parsley, and a touch of onion, is wrapped in buttery crescent dough and baked to golden perfection. Topped with a rich, sherry-spiked cream of celery sauce, each bite is a delightful mix of textures and flavors.

Ultimate Chicken Crescent Pockets

For the Pockets:

1 3-oz. pkg. cream cheese, softened

2 T. unsalted butter, softened

2 c. cooked chicken breast, cubed

½ c. celery, finely chopped

1 .5-oz. pkg. Melissa’s dried porcini mushrooms, hydrated and chopped

¼ t. kosher salt

¼ t. garlic powder

¼ t. Montreal Chicken Seasoning

¼ t. freshly ground black pepper

2 T. whole milk

1 T. finely chopped fresh parsley

1 T. finely chopped scallions

1 8-oz. pkg. refrigerated crescent rolls

2 T. melted butter (for brushing)

¼ c. Italian breadcrumbs

For the Creamy Celery Sauce:

1 10.5-oz. can cream of celery soup

1 t. roasted chicken base

3 T. sour cream

2 T. whole milk 

1-2 T. dry sherry

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicon liner for easy cleanup.

 In a large bowl, blend the softened cream cheese and butter until smooth. Add the cubed chicken, celery, mushrooms, salt, garlic powder, chicken seasoning, black pepper, milk, parsley, and scallion. Mix until well combined.

 Unroll the crescent dough and separate it into four rectangles, pressing the perforations to seal. Spoon 1/4 of the chicken mixture into the center of each rectangle. Pull the four corners of the dough to the center and pinch to seal, forming a pocket.

 Place the pockets on the prepared baking sheet. Brush each pocket with melted butter and sprinkle with Italian breadcrumbs. Bake for 20-25 minutes, or until golden brown.

While they are baking, make the sauce by whisking together the cream of celery soup, chicken bouillon granules, sour cream, milk, and dry sherry in a small sauce pan. Heat over low heat, stirring occasionally, until steaming but not boiling.

 Spoon the warm sauce generously over the baked pockets and serve immediately.

NOTES:

- Swap mushrooms for bell peppers or spinach for a different flavor profile.

- Make ahead: Assemble the pockets and refrigerate for up to 4 hours before baking.

- Pair with a crisp green salad for a complete meal.

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