Brie, Caramelized Onions & Asparagus Quiche

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It’s all about the Brie baby! This quiche recipe does disappoint in the flavor department and you can make it n advance and heat when ready. However, if you ask me, the best time to eat it is 30 minutes after you remove from the oven. This will ensure that the egg and cheese set a little but are still soft enough that you can cut through a little easier.

Quiches are a big thing in my house, like potatoes. I love that I can make so many different flavors in a pie shape and you really can have them for breakfast, lunch or dinner. I will say though, they don’t last long at all in my house.

If you want to go the extra mile and make the crust, I applaud you, I, however, love the frozen ones and there are 2 per pack. You can leave them in the freezer until you are ready to make them and all you have to do is get the filling ready.

Pre-heat the oven to 350 degrees and while the oven preheats, you will start with the onions. In a medium non-stick saute pan, add the olive oil and onions and cook on medium-low until the onions are a golden brown color. If you want to start with a higher heat, by all means, but you will quickly want to lower the heat so they don’t burn. Once they are cooked to your liking, remove from the pan and set aside. Don’t clean the pan because you will reuse for the asparagus.

Remove the pie crust from the freezer and let sit for about 10 minutes. Poke a few holes at the bottom with a fork to make sure they don’t bubble up. Place in the oven for about 8-10 minutes, remove and let sit while you prepare the rest of the ingredients.

While the pie crust is in the oven, Cut the tips of the asparagus off. The easiest way is to take one and start bending from both sides. When the spear snaps, that will be your base to cut the rest of the asparagus. After you cut the tips, cut the spears again either in half or in threes, depending on how large they are. I personally like them to be about 2 inches long each.

In the same non-stick pan on medium-high heat, add the rest of the oil and the asparagus and cook for about 2-3 minutes and then remove and layer the bottom of the pie.

In a  large bowl, add the eggs, salt, pepper, onion powder garlic powder, and dry oregano. Beat well so it looks like all the spices are incorporated. Don’t worry if the oregano floats to the top, right before you pour into the pie, you will beat them once more.

In a separate medium bowl, mix the asparagus, onion, and brie together. Feel free to cut the brie however you like. Since brie comes round or triangular, I usually will cut thin slices and then cut those in smaller pieces. Pour the onion, brie and asparagus mix inside the pie and spread throughout the pie as evenly as possible so each slice gets an even amount.

Pour the egg mixture on top, but remember to beat a little before. Place the pie on a cookie sheet and place in the oven for about 40-45 minutes. Remember to let the quiche sit for about 30 minutes before slicing.

Happy Cooking!

Serves 8 slices

Brie, Caramelized Onions & Asparagus Quiche

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

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What you will need

  • 5 large eggs
  • 4 ounces of brie (I use triple cream)
  • 1 large onion (medium dice)
  • 6 ounces asparagus
  • 1 frozen pie crust
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry oregano

How to Make it

  1. Preheat the oven to 350 degrees
  2. In a medium non-stick saute pan, add the olive oil and onions and cook on medium-low until the onions are a golden brown color
  3. Once they are cooked remove from the pan and set aside
  4. Don't clean the pan because you will reuse for the asparagus
  5. Remove the pie crust from the freezer and let sit for about 10 minutes
  6. Poke a few holes at the bottom with a fork and place in the oven for about 8-10 minutes
  7. Remove from oven and let sit 
  8. Cut the tips of the asparagus off and then cut the spears again either in half or in threes (about 2 inches)
  9. In the same non-stick pan on medium-high heat, add the rest of the oil and the asparagus and cook for about 2-3 minutes and then remove from heat and layer the bottom of the pie
  10. In a  large bowl, add the eggs, salt, pepper, onion powder garlic powder, and dry oregano. Beat well so it looks like all the spices are incorporated
  11. In a separate medium bowl, mix the asparagus, onion, and brie together
  12. Pour the onion, brie and asparagus mix inside the pie and spread throughout the pie as evenly as possible so each slice gets an even amount
  13. Pour the egg mixture on top, but remember to beat a little before
  14. Place the pie on a cookie sheet and place in the oven for about 40-45 minutes
  15. Let the quiche sit for about 30 minutes before slicing

Nutrition

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Cauliflower Fried Rice

Who would think that Cauliflower could actually be made into fried rice? Well, I am here to tell you, it can and it is delicious. I think the biggest misconception about eating healthy is that you have to sacrifice flavor. With the number of options, there are with alternative ingredients, I am here to tell you that is just not true.

My husband and I lost a lot of weight in 2016-2017 and the hardest thing about that is maintaining. Why? Well because you automatically start thinking just a little bit won’t hurt and if you say that too many times, you end up right back where you started. However, if you entertain your taste buds with options that are tasty and healthy you won’t stray too far. This is one of those recipes.

I first attempted the recipe with fresh cauliflower and it was really good, but there is a lot more prepping to get the cauliflower ready. If you prefer to go the extra mile, go for it, but with this recipe, you don’t have to. The cauliflower that comes frozen and already states “cauliflower rice” is just as good and much less tedious.

Start with your mise en place (a French term for everything in its place) and prep all the veggies. I like to use classic flavors, mirepoix – carrots, celery & onion and then I also add garlic, ginger, and mushrooms (button and shitake). You want to chop the veggies equal in size so they cook evenly and so they are not much larger than the rice itself. You can certainly add any additional veggies you may want or swap out some as well.

In a large wok on medium-high heat, add some olive oil and then the veggies in this order – onions, celery, and carrots first. Let that cook for about 3 minutes stirring them around until the onion is translucent. Then add the garlic, ginger, and mushrooms and cook for another 2 minutes.

Add the cauliflower rice to the wok and stir so all the veggies are well incorporated with the rice. Lower the heat to medium. In a small bowl beat the eggs. Then make a well in the center of the wok and pour the eggs in. Stir them with a rubber spoon until they look like scrambled eggs. Once they are cooked, start mixing them into the rest of the rice until they are spread out evenly. If you don’t like eggs, you can skip them. **If you are adding protein to the meal, I would recommend you cook separately and then mix into the rice. The reason for this is time and temperature. If you have ever been to Hibachi, note that they cook everything in different piles and then blend together.

This is the point that I like to add my seasonings. Some people will add salt and pepper at the beginning, but I feel I can control the flavor better if I season at this point. Add all the seasonings, salt, pepper, onion powder, and garlic powder. Mix well and lower the heat to low. Add the butter and soy sauce, mix and you are ready to serve. Some people may want to add more soy sauce so I would place some on the table.

I served this meal with seared lemon pepper scallops and when everyone was done, this is what their plate looked like, which is what makes me the happiest.

Serves 6

Cauliflower Fried Rice

20 minPrep Time

20 minCook Time

40 minTotal Time

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What you will need

  • 1 Vidalia onion (medium dice)
  • 1 cup carrots (sliced in quarters - about 1 large or 2 small)
  • 1 cup celery (sliced in halves - about 1 large or 2 small)
  • 2 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • 2 cups mushrooms (your choice, cut in half and sliced)
  • 24 ounces frozen cauliflower rice
  • 2 large eggs (beaten)
  • 3 table spoons olive oil
  • 1/2 tablespoons sesame oil
  • 4 table spoons soy sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons butter

How to Make it

  1. In a large wok on medium-high heat, add some olive oil and then the veggies in this order - onions, celery, and carrots first
  2. Let that cook for about 3 minutes stirring them around until the onion is translucent
  3. Then add the garlic, ginger, and mushrooms and cook for another 2 minutes
  4. Add the cauliflower rice to the wok and stir so all the veggies are well incorporated
  5. Lower the heat to medium
  6. Lower heat to medium
  7. Making a well in the center of the wok pour the eggs in and stir until scrambled
  8. Mix the eggs into the rice
  9. Add salt, pepper, onion powder, and garlic powder and mix again
  10. Lower the heat to low
  11. Add the butter, sesame oil and soy sauce mix again and serve

Nutrition

Calories

160 cal

Fat

12 g

Carbs

12 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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Turkey Picadillo

Turkey Picadillo is my way of being able to eat this amazing dish without eating meat. I actually make it for my vegetarian son and his girlfriend and I replace the turkey with Gardein Beefless Ground and the flavors are so good, you have no idea!

Picadillo is also that meal for me that I probably would not order in a restaurant, but no self-respecting claimed Cuban should ever say they don’t have a recipe for Picadillo (no matter the protein you choose). So if you do not have a recipe, you can use this one or you can use my original Picadillo recipe. Either way, I hope you thank me ; ).

So the trick to my Picadillo or any meal I make is my mise en place. This means everything in its place. Why is that important? Well, for one, it helps with the stress of timing all the ingredients. It’s also important to chop the veggies so they match what you are cooking. In this recipe, I am chopping my veggies with a small dice, since the ground turkey is small. This will ensure that all the food is proportioned, cooks evenly and you don’t get some random large piece of vegetable that seems out of place (LOL).

Once you have the ingredients ready, then you want to get ready to cook. Place your medium size saute pan on medium-high heat and when ready, add the olive oil and then the onion, green and red peppers and saute for about 5 minutes. You will know because the onions will start turning translucent. At this point, you want to add the garlic and cook that for about 1 more minute. That is one of my favorite smells!

Now it’s time to add the turkey. Make sure to break it up and mix all the veggies into the turkey so it looks evenly coated. Once the turkey is browned, add the spices, salt, pepper, garlic, and onion powder, cumin, turmeric, and smoked paprika.  I think turmeric and the smokiness of the paprika add a unique flavor to the dish.

Now it’s time to add the tomato paste and/or tomato sauce. I say and/or because they have the same flavor just provide a different consistency. The sauce will make it a little more liquidy and the paste will leave it a little thicker. Once you mix it well and all the turkey is coated, then add the bay leaves lower the heat to simmer and cover. Leave cooking for about 25-30 minutes. Most people add olives to their picadillo, if you are one of them, add them before you cover the dish.

You can serve it with rice & black beans, pasta and you can even add an egg to the rice, like the photo above. An egg on top means montado a caballo (mounted on a horse).  I would not even know where to start explaining that one (LOL).  No matter how you eat it, I think you will like it.

Please leave a comment and/or share it with someone you think will benefit from this recipe. ENJOY!

Serves 6

Turkey Picadillo

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What you will need

  • 20 ounces of ground turkey (93 % Lean)
  • 1 cup Vidalia onion, small dice
  • 1 cup Green pepper, small dice
  • 1 cup Red pepper, small dice
  • 4 cloves Garlic, minced
  • 5 ounces tomato sauce or 3 ounces tomato paste
  • 3- 4 tablespoons Green olives, sliced or whole
  • 2 teaspoons Kosher salt
  • 1 teaspoon Pepper – 1 teaspoon
  • 1 teaspoons Onion powder – 1 teaspoon
  • 1 teaspoons Garlic powder – 1 teaspoon
  • 1 teaspoons Cumin – 1 teaspoon
  • 1 teaspoon Smoked paprika – 1 teaspoon (you can use regular paprika also)
  • 1 teaspoon Turmeric – 1 teaspoon
  • 2-3 large whole Bay leaves (you want them whole so you can remove them before you serve)
  • 3-4 tablespoons Olive oil

How to Make it

  1. In a medium sauté pan on medium-high heat, add olive oil, then the onion, green pepper and red pepper and cook for about 4-5 minutes or until the onion is translucent
  2. Add the garlic and cook for another minute
  3. Add the turkey and mix well with the veggies until almost completely browned (about 5-6 minutes, stirring and making sure that the meat is broken out)
  4. Add the tomato sauce or paste, salt, pepper, onion powder, garlic powder, cumin, smoked paprika, and turmeric and stir until everything is mixed into the meat
  5. Add the olives at this point and a little of the juice (optional)
  6. Add the bay leaves, cover and simmer for about 25-30 minutes

Nutrition

Calories

233 cal

Fat

14 g

Carbs

8 g

Protein

21 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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Simply Hash Browns

Who says hash browns have to be for breakfast only? This recipe can accompany several big hitter entrees, as well as any breakfast egg.

You can certainly make this recipe with fresh potatoes and a food box grater or you can use Simply Potatoes Shredded Hash Browns that are very good. For this recipe, you want to get the potatoes that are not flavored.

The best way to have them ready and thawed is to place them in the refrigerator overnight.

Since I am using the Lipton onion soup mix I am not adding fresh onions or any other veggies to keep it simple. You can certainly add whatever you like to the hash browns if you want to change up the texture.

I recommend you cook the potatoes before the rest of the meal and then let them stay warm in the pan while you finish the meal. This will ensure that the potatoes cook all the way through and have the texture you want.

I served these with poached eggs and hollandaise sauce or avocado hollandaise sauce.

Serves 4

Simply Hash Browns

5 minPrep Time

20 minCook Time

25 minTotal Time

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What you will need

  • Bag of Hash Browns
  • 2 packs of Lipton onion soup mix
  • 1 teaspoon kosher salt
  • ½ teaspoon of pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 2 tablespoon butter

How to Make it

  1. Make sure the hash browns or thawed and no water remains and place in a medium bowl
  2. Add the Lipton soup mix, salt, pepper and cayenne pepper and mix well so all the potatoes are seasoned
  3. In a large non-stick skillet on medium-high heat add the oil and butter
  4. When the pan is ready, add the potatoes and cook while coating with the oil and butter
  5. Cook until the potatoes are crispy but still a little soft
  6. Keep in pan and off the heat to stay warm until ready to serve

Tags

Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

322 cal

Fat

9 g

Carbs

58 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2019/03/25/simply-hash-browns/


Cinnamon Apple Chips

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These apple chips are a great way to crave your snacking craving. I started making these because I love apples and I love chips…so why not eat apple chips? I am always trying to make snacks that are healthy but delicious. This is just that snack.

These snacks have 2 ingredients and that’s it. You can make them ahead of time and store them in a sealed container to take to work or school.

The trick to making this great snack is patience. To get the apples to the perfect crunch, you need to cook them slow and low. I good idea is to bake as many as possible at the same time, without overlapping the apples.

You also want to make sure the apples are sliced thin, so using a mandolin is the perfect tool for this recipe. One apple can make you about 20 chips. You can also experiment with the type of apples and see if it changes the flavor or texture.

Serves 12

Cinnamon Apple Chips

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What you will need

  • 2 Gala apple
  • 3 tablespoons white sugar
  • 3 tablespoons Cinnamon powder

How to Make it

  1. Preheat oven to 225 degrees
  2. Slice the apples as thin as possible
  3. Arrange apples slices on a baking sheet (do not overlap slices)
  4. Mix sugar and cinnamon together in a bowl; sprinkle over apple slices (if you want a healthier version, just add cinnamon and no sugar)
  5. Bake apples about 45-50 minutes or until slices are dried and edges curl up.
  6. Transfer slices with a spatula to a wire rack or plate until cooled and crispy.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
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Onion & Mushroom Quiche

Quiche is a very popular dish in my home. I serve it any chance I get, whether just for dinner, brunch for an event or as a gift. There are many options for flavors also, so you can make a different one each time.

Since I have two vegetarians in my home, if I am only making one, then it is always vegetarian. This quiche is a deep dish pie crust, that I actually like better because there is less spillage with the egg mixture and you can fill with more of the start ingredients. You can certainly use a regular pie thickness, just make sure to adjust the quantity.

When I make a quiche, I like to cook all the ingredients prior to adding them to the quiche. I also season them separately, especially if I am going to create layers. In this case, I sauteed the onions first with a little olive oil and salt and then removed from the heat. To the same pan, I added the mushrooms with a little more olive oil and some salt. Since mushrooms soak the olive oil, you want to make sure that you add enough so the mushrooms will sear nicely and get golden brown.

Mix the mushrooms and the onions together before you add to the pie to make sure that every bite has a little of everything.

When you mix the egg and milk together, that is the time you want to season the eggs to make sure it’s well incorporated throughout the mix. Then you pour that in the pie and top with the cheese. If you see the egg mixture is overflowing a little, place the pie on a baking sheet to avoid a mess in your oven.

Allow the quiche to rest after cooking for at least 15 minutes. This is to make sure the egg doesn’t fall apart when you slice into it.

Onion & Mushroom Quiche

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What you will need

  • 1 Deep Dish Frozen Pie Crust
  • 4 tablespoons Olive oil
  • 1 Vidalia onion (sliced thin)
  • 1/2 cup Baby bella mushrooms
  • 1/2 cup Shitake mushrooms
  • 6 Large eggs
  • 1/4 cup milk
  • 1/3 cup Parmesan cheese (freshly grated)
  • 1 tablespoon Dry oregano
  • 1 tablespoon Kosher salt
  • 1/2 tablespoon Cracked pepper

How to Make it

  1. Preheat oven to 375 degrees
  2. If pie crust is frozen, let sit for about 10 minutes, then poke several holes with a fork on the bottom of the pie crust
  3. Bake for about 8 minutes, remove from oven and set aside
  4. In a large sauté pan, on medium heat add 1 tablespoon of olive oil and onions and and cook until translucent (about 5 minutes). Remove onions from pan and set asside in a medium bowl
  5. In the same pan, add the rest of the olive oil and the mushrooms. Sauté until golden brown (about 5-7 minutes). Add the mushrooms to the same bowl with onions and mix together
  6. Add the onion, mushroom mix to pie crust
  7. In a separate bowl add the egg, milk, oregano, salt and pepper and whisk well and pour over the onion, mushroom mix
  8. Top with Parmesan cheese
  9. Bake for 35-40 minutes
  10. Set aside for about 15 minutes before slicing

Tags

Allergy
soy free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

45 cal

Fat

2 g

Carbs

4 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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Asparagus & Mushroom Omelete

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This is a quick, delicious and healthy meal I came up with one morning on the first week of my 30-day challenge. I actually used the left over asparagus from another meal, along with some portobello mushrooms that I had in the refrigerator. I try to always have egg whites and eggs for quick breakfast ideas like these.

There are so many ways to make an omelet tasty and I not only try to use fresh ingredients, I also use spices and herbs.  This recipe’s start herb is rosemary to kick of the holiday season flavors.

I chose to serve the omelet with arugula as that is what I had in the refrigerator. But I also really enjoy greens as a side for my breakfast. I simply added a mixture of 1 part lemon juice, 1 part olive oil and a pinch of salt over the arugula. It is a great combination, trust me.

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Asparagus & Mushroom Omelete

1 Omlete

5 minPrep Time

15 minCook Time

20 minTotal Time

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What you will need

  • 1 cup egg whites
  • 1/3 cup cooked asparagus (cut)
  • 1/3 cup portobello mushrooms (sliced)
  • Olive oil spray
  • 1 teaspoon kosher salt
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon peppper

How to Make it

  1. In a medium non-stick pan on medium high heat, add the spray
  2. Add the mushrooms and cook until browned
  3. Add the asparagus and cook for about another minute
  4. Add the egg whites, salt, pepper, rosemary and onion powder and stir well
  5. Let the egg cook well and then fold over one side
  6. Flip with a large spatula to the other side and cook a little more on the other side
  7. Serve with the arugula salad

Nutrition

Calories

140 cal

Carbs

4 g

Protein

28 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2018/09/24/asparagus-mushroom-omelete/


Baba Ghanoush

I am a huge fan of Middle Eastern Food and Baba Ghanoush is on the top of my list. Not only is it healthy, it’s vegetarian and most diets. It is a great dip and a great spread. You can serve it very similar as you would Hummus but with less carbohydrates.

Some people add flat leaf parsley to the dip witch adds a little freshness to it. However, I love to add pomegranate seeds as they add a little sweetness. The flavor of the eggplant and then the pomegranate seed popping with a little sweetness is amazing.

You can serve with crackers or veggies to use as a vessel. I like to serve with zucchini or cucumber chips. They are perfectly round like a cracker, have very little flavor so the dip shines through. Serve this recipe at your next dinner party, your guests will thank you!

Baba Ghanoush

8

15 minPrep Time

50 minCook Time

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What you will need

  • 2 medium size eggplants
  • ¼ cup Tahini paste
  • 3 cloves garlic (minced)
  • 1/3 cup EVOO (additional for serving)
  • 1 teaspoon Kosher salt
  • ½ teaspoon cumin
  • Pomegranate seeds (for serving)

How to Make it

  1. Preheat oven to 450 degrees
  2. Line 2 baking sheets with parchment paper
  3. Cut eggplants in half (lengthwise) and brush flesh with EVOO and then place flesh side down on the baking sheet
  4. Place on the top rack of the oven and cook for about 30 – 35 minutes
  5. In a large bowl, add the tahini, garlic, salt and cumin and stir
  6. When eggplant is ready (skin will be looked wrinkled and when you touch should sink) remove from oven and let sit for about 15 minutes
  7. Place a strainer over another bowl and scoop all the flesh onto the strainer to remove as much water as possible
  8. Transfer to the bowl with tahini mixture, repeat until you have removed the flesh from all eggplants
  9. Stir everything together well and refrigerate for at least 2-4 hours
  10. Serve with a drizzle of EVOO and some Pomegranate seeds
7.8.1.2
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Cinnamon Peach Dessert

IMG_3299

Have you noticed how craving dessert after a meal becomes more pronounced when you are trying to lose weight? If you do not then you are lucky, because it seems to happen to me a lot! It’s almost as if a meal is not complete unless you finish it with a dessert. However, what I realized is dessert can be healthy!

This recipe was created from one of those moments. After creating this recipe, I realized that there is a way to have something sweet after your meal, without all the calories. The other great thing about this recipe is you can replace the peaches with other fruits. You can also replace the cinnamon sugar with just cinnamon and “>Stevia.

The process is simple, cut the peach in half and remove the seed. If you enjoy using all of your ingredients, replant the seed later. Cut each half into another half and so on until you have the slice sizes you want. You are more than welcome to cut the peaches in a different size, but the cooking time may change.

Add butter or cooking spray to a non-stick pan on medium heat and then add the peaches. Stir them so they are coated and then add the seasonings and continue to cook them until they start goldening. Remove them from the heat and serve in a bowl.

I topped with whipped cream, but is you can’t eat dairy, there are whipped creams made with almond milk or coconut milk that are delicious.

Finish the dessert with an expresso and your meal will be complete!

IMG_3293

Sauted Peaches

6

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What you will need

  • 6 Peaches cut into wedges (cut in 1/2 and then cut the 1/2 again and so on)
  • 3 tablespoon butter
  • 3 tablespoons Cinnamon Sugar
  • 2 teaspoon Nutmeg
  • 1 teaspoon Cinnamon Powder
  • Whipped Cream (optional)

How to Make it

  1. In a large non-stick pan on medium heat add the butter
  2. When the butter is melted add the peaches and stir for about 2 minutes
  3. Add the cinnamon sugar, nutmeg and cinnamon powder and continue stirring until the peaches start caramelizing and the sides start browning
  4. Remove from the heat and serve in a bowl (about a peach per serving)
  5. Top with whipped cream and sprinkle of cinnamon sugar
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