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Appetizers Karista's Kitchen Kid Friendly Life Around My Table

Bacon Wrapped Peaches

Bacon Wrapped Peaches // Karista's Kitchen

I’m here to tell you that Bacon Wrapped Peaches are addictive. I have to limit how many I make, otherwise I end up eating half the tray before it makes it to the table. 

These little lovelies can be baked in the oven or grilled outdoors. Although, I typically bake them in the oven while Ranger Craig is outdoors grilling the entrée.

During the summer I adore using ripe, fresh peaches.  During the winter months, when I want to make these for football season or the holidays, I use local frozen peaches. Both work beautifully.

If I want the bacon extra crispy, I’ll pre-bake the bacon in my oven, just until it renders some of the fat and begins to cook.  Just before it gets crispy, I wrap the bacon around the peaches and then finish in the oven.  However, if I’m using a thin sliced bacon, I typically wrap and bake all at one time.

I adore a smokey, sweet combination of flavors and these Bacon Wrapped Peaches completely deliver.  I love that I can use my locally raised bacon with my locally raised peaches for a locally prepared recipe. 😉

I also make this dish with pineapple spears. Yep, bacon wrapped pineapple. Also amazing!

I’m off to the races this week. Not actually the “races”, but I’m racing time and my schedule so this post is short and sweet. Literally!

Delicious Wishes and Loads of Love,


Bacon Wrapped Peaches

Serving Size: 4-6

Bacon Wrapped Peaches


  • 1 tablespoon extra-virgin olive oil
  • 2-3 summer peaches, halved, pitted and each peach sliced into 6 wedges
  • 8 ounces thin sliced bacon, each slice halved
  • Toothpicks or party picks for serving


  • Pre-heat the oven to 400F. Brush a parchment lined baking sheet with the one tablespoon of extra virgin olive oil.
  • Wrap a halved bacon slice around each slice of peach and place on the baking sheet seam side down.
  • Bake the peaches for about 10-12 minutes or until the bacon is crisp. Remove the baking sheet from the oven and let them cool for a few minutes. Then carefully transfer the bacon wrapped peaches to a serving platter. Serve with toothpicks or party picks.
  • Notes

    On occasion when I want to make these delicious treats but I can’t find fresh peaches or peaches are not in season, I’ll use good quality frozen peaches. Method of cooking is the same using the frozen peach. Don’t thaw the peaches prior to baking.

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    Grilling Karista's Kitchen Kid Friendly Sweets

    Grilled Summer Peaches with Butter Rum Sauce

    Grilled Summer Peaches with Butter Rum Sauce // Karista's Kitchen

    The brilliant orange and red summer peaches are certainly delicious all on their own. Ranger Craig and I can certainly testify to how juicy, fragrant and sweet a flat of summer peaches can be.

    Still heavily imprinted on my brain is our drive home from a farm market stand in Central Washington one summer; trying so hard to wait until we got home before digging into the peaches.  Our will-power did not stand up to the test.  I think we might have consumed 1/3 of that flat before pulling into our driveway.

    Summer peaches feel like the crown jewel of summer… other than those backyard tomatoes that I am so patiently waiting to turn a perfect shade of red-orange.

    I love using peaches in sweet and savory dishes, simply pairing them with grilled fish and pork or just tossing them on the grill and serving with a big scoop of ice cream and a butter rum sauce.  Which is a lovely way to serve dessert since it’s been so hot here in the Pacific Northwest.   And who doesn’t love a buttery rum sauce?

    The summer is passing quickly and my days seem busier than spring; so this post is short and sweet. Literally. 😉

    Wishing you all a most delicious weekend!

    Loads of Love,


    Grilled Summer Peaches with Butter Rum Sauce

    Grilled Summer Peaches with Butter Rum Sauce


    • 4-6 ripe yellow or white peaches, halved and pitted
    • 2 tablespoons extra virgin olive oil
    • ½ cup butter
    • ½ cup brown sugar
    • ½ cup heavy cream
    • ¼ cup rum or 2 teaspoons rum extract
    • Vanilla Bean Ice Cream
    • Fresh mint for garnish


  • Pre-heat the grill to 350F.
  • In a sauce pan whisk together over medium heat the butter, brown sugar, heavy cream and rum or rum extract. Bring to a boil and then while whisking, simmer for a minute or two until the sugar has dissolved. Take the pan off the heat and reserve.
  • Brush the peach halves with olive oil and then set them cut side down on the grill. Let them cook for about 3-4 minutes each side until soft and tender. If the peaches are very ripe you may only want to grill cut side down. Moving the extra ripe peaches too much may result in a broken peach.
  • Once the peaches are done, transfer them to a platter or plates and top with vanilla bean ice cream and drizzle with Butter Rum Sauce. Garnish with a mint leaf if desired.
  • Notes

    Most summer peaches are perfect for grilling, but I especially like white peaches. Sweeter in flavor and perfect for grilling.

    I created this recipe for Home By Design Magazine June/July 2015 grilling issue.

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    Appetizers Karista's Kitchen Sweets vegetarian

    White Peaches in Sangria with Fresh Mint

    White Peaches in Sangria // Karista's Kitchen  The perfect summer dessert!

    This is one of those summer desserts that I love to prepare when it’s super hot outside and something sweet and refreshing is in order.  Not to mention, all that needs to be done is peel and slice the peaches and add them to a bowl of sangria to marinate for 30 minutes.  It’s also a great way to use a flat of local sun ripened white peaches.

    A few years back Ranger Craig and I bought a few flats of white peaches from a local farmer.  We ate peaches all the way home (a two hour trip).  Windows down, warm air filling the jeep while drips of the sweet, juicy peaches slid down our chins.

    Super excited about our white peach stash, I made a pie with the white peaches and local blueberries, I added them to pancakes, muffins and a lovely steak salad with gorgonzola.  Froze a few bags for a peach pie and slow roasted pork mid-winter, but I still had plenty left to use.  That’s when I decided we’d be using the rest for some White Peaches in Sangria.

    White Peaches in Sangria // Karista's Kitchen The perfect summer dessert!

    Most often I purchase the sangria but you can certainly make your own.   I have a few sangria recipes I adore, but most of the time I’m so deeply involved in preparing the starters, entrees and sides… I forget to make the sangria.  So I always keep a bottle in stock.   I’ve found a few lovely sangrias at several Spanish food shops and my local market.  Something light, sweet and a bit spicy will do.  If you don’t have a favorite Sangria recipe, HERE is a fabulous article from Wine Enthusiast “The Anatomy of Sangria“.  I highly recommend the article.

    I’m going to be MIA for a little while, we’re moving again and I know it’ll take some time to put a kitchen back together as well as set up my office.  It’s not a big move like last year, but nonetheless, its still packing, unpacking and trying to figure out where to put things.  As well, I think I’m going to enjoy the weather a bit and spend a little time with my lovely family.  I hope you have the chance to do the same!

    Delicious Wishes and Loads of Love,


    White Peaches in Sangria

    Although I typically serve these White Peaches in Sangria for dessert, often I will serve this as a light cocktail starter.  It’s refreshing and the perfect warm weather starter for a gathering mid-summer.


    White Peaches, peeled and sliced


    Mint leaves


    Place white peach slices in a large glass or non-reactive bowl.  Pour Sangria over the peaches and let them marinate for about 30 minutes.  Then ladle peaches and sangria into martini glasses and garnish with a sprig of mint.





    Chicken Karista's Kitchen Kid Friendly Life Around My Table

    Roasted Chicken and Sweet Peaches

    Roasted Chicken and Sweet Peaches // Karista's Kitchen

    This roasted chicken and sweet peaches recipe is from the archives and as I read through this old post I’m almost in tears with laughter. I completely remember writing this and all the remodeling chaos that ensued. Although my DIY days are long gone, this recipe is still just as enchanting today as it was back then. Enjoy!


    The last few months I’ve been reading dozens of informative and sometimes funny DIY remodeling blog posts.  Mostly because I needed to read about other people’s headaches and successes with home remodeling and renovation.

    I thought it might make me feel better about the visual chaos that ensues my house right now.

    Sadly, it did not.  I’ve decided I’m much better at handling schedule chaos.  Visual chaos drives me nutty.

    Orange Home Depot buckets filled with tools and tile pieces, nails and pipe fittings casually sit in various corners of the house.

    Old doors leaving and new doors coming in.  A giant bathroom vanity in the garage waiting to be installed along with new paint and tile flooring.  And an enormous gray and blue commercial heavy duty vacuum cleaner sitting in the middle of my den.  My oldest gal calls this monstrosity “R2D2”.

    Yep, Ranger Craig and I are Do It Yourselfers.   A few years ago (when I was younger) I proudly stated that fact.

    Now I find myself cruising the web for various home remodeling contractors… hoping someday soon Ranger Craig will tire of the DIY projects.  🙂

    Until then, schedules are filling and its back to school for the two Sassy Bennett gals.  Dinner becomes a little more challenging to achieve, but I’ve always got a quick recipe in my back pocket.  You’re going to love this one!

    Delicious Wishes and Loads of Love!


    Roasted Chicken and Sweet Peaches

    Serving Size: 4-6

    Roasted Chicken and Peaches with Tangy Red Onion and a sprinkling of Bleu Cheese. A most delicious combination of flavors that savor the last of our summer season.


    • 4-6 boneless, skinless chicken breasts (this can also be done with bone-in chicken pieces, it’ll just need to cook longer)
    • 4-5 medium to large peaches, pitted and thick sliced (no need to peel)
    • 1 small red onion, halved and thick sliced
    • ¼ -1/3 cup crumbled Bleu cheese or Gorgonzola (I love Rogue Creamery Smokey Bleu with this recipe!)
    • 2 tablespoons extra virgin olive oil or ghee
    • Salt and pepper
    • Fresh chopped basil as a garnish (optional)


  • Pre-heat the oven to 350F. Season the chicken with salt and pepper.
  • In a large skillet, heat the oil over medium high heat. When the oil is hot, brown the chicken breasts on both sides and then transfer the browned chicken to a baking dish large enough to hold the chicken and peaches.
  • Browning the chicken breasts first before finishing in the oven allows a nice color/flavor to develop while keeping the inside of the chicken breast moist.
  • Toss the peaches and red onion with a drizzle of oil and sprinkle with a little salt and pepper. Pour them in the baking dish arranging them around the chicken.
  • Place the baking dish in the oven and finish cooking until the chicken reaches 160-165F internal temperature or about an additional 10-15 minutes depending on the thickness of the chicken breasts. Be sure not to overcook the chicken as it will make them tough and chewy.
  • If roasting chicken pieces, follow the same browning instructions but don’t add the peaches and red onion until about 10-15 minutes prior to the bone in chicken being done.
  • Once the chicken is done transfer the chicken to a platter, scattering the peaches and onion over top and sprinkle with the bleu cheese. Serve immediately.
  • I love this dish served with a simple salad of fresh greens and a balsamic or French vinaigrette, or roasted green beans with toasted almonds and brown butter.
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    Grilling Sweets vegetarian

    Grilled Summer Peach Crepes with Lavender Mascarpone

    Peach Crepes

    Grilled Peach Crepes with Lavender Mascarpone

    One of best things about being a chef is teaching people to cook.

    I cherish the moment when I see the knowing gleam of light in a student’s eyes.  The moment when they have mastered a new cooking technique or when they have discovered the answer to a daunting cooking question that may have plagued them for years.


    Light and Airy Crepes

    It’s that very moment  I feel complete and utter professional and personal satisfaction.  My heart soars with emotion and I realize, another home chef is born.

    “Food should not only satisfy our hunger, it should feed our soul, nourish our bodies and delight our senses”.  This is my mission.


    Dried Lavender Buds

    To teach, to feed, to bring joy through the most soul satisfying and nourishing food.  Food that is fresh, simple and delights the taste buds. Clean, fresh flavors that aren’t hidden in a mountain of ingredients.

    Simple goodness from the earth, prepared into a culinary adventure for our senses.

    Lavender field

    My two sassy gals when they were little… sitting in a lavender field.

    Nothing could be more sensory satisfying than these lovely grilled peach crepes with lavender mascarpone.  These little beauties were created using the mountain of crepes I’ve been making (my practice test run) for a girl scout cooking class.

    Cooking class

    Entertaining the troop with my weird facial expressions 🙂

    cooking class

    Making sweet and savory crepes

    cooking class

    Serious discussion about crepe making.

    I had so much fun making crepes with these lovely little ladies.  Delightful, clever and brilliant, these gals will rule the world some day.  🙂

    Wishing you all a delicious summer!

    Loads of Love,


    Grilled Summer Peach Crepes with Lavender Mascarpone

    If you happen to find yourself with a flat of apricots, nectarines or plums, these would also be delicious substitutions for the peaches.

    Serves 8


    8 ounces mascarpone, room temp so it’s easier to mix and spread

    1 tablespoon dried lavender

    ¼ cup sugar

    4 peaches (firm but give a little when squeezed), halved and pit removed

    1-2 tablespoons vegetable oil

    ¼ cup good quality honey (I use a local wildflower honey)

    8 crepes (recipe below)

    Drizzle of honey and chopped fresh mint for garnish


    Preheat the grill to 400F.

    In coffee grinder, food processor or mortar and pestle, grind the sugar and dried lavender together.  Make sure the lavender is finely minced.

    Mix together the lavender sugar and the mascarpone and set aside.

    Brush the peach halves with veggie oil and grill until the peaches are tender to the touch and nicely marked with grill marks.

    Place the grilled peaches on a cutting board and slice.  Then put the sliced peaches in a bowl and drizzle with honey.

    Fill each crepe with a tablespoon or two of lavender mascarpone and a few grilled peach slices and then roll.  Garnish with an additional drizzle of honey and fresh mint.

    Crepes Recipe

    I’ve tested at least five different crepe recipes and this is hands down my favorite.  My dear friend, Pastry Chef Laurie Pfalzer of Pastry Craft Seattle, gave me this recipe and of course like all her recipes, it’s perfectly delicious!

    Classic French crepes are perfect for dessert and plenty of savory dishes too. Make the batter a day ahead for best results.

    1 ¼ cups (6 ounces) all-purpose flour

    ¼ cup (1 ½ ounces) granulated sugar

    1 teaspoon kosher salt

    3 each eggs, room temperature

    3 each egg yolks, room temperature

    6 tablespoons (3 ounces) unsalted butter

    1 ½ cups (12 ounces) whole milk


    In a medium bowl, whisk together the flour, sugar and salt.

    Combine the butter and milk in a small saucepan and warm over medium heat until just warm to the touch and the butter has melted. (If it gets too warm, transfer it to a metal bowl to cool some.)

    In a separate bowl, whisk together the eggs and egg yolks.

    Add the eggs to the dry mixture and whisk until combined. The batter will become a thick paste. Add the milk and butter all at once and whisk gently until combined.

    Let the crepe batter sit for at least one hour, but preferably over night.

    Making the crepes:  Cut or tear 20 pieces of parchment about 6×6 inches each. Set them aside.

    Heat a skillet (8-10 inches) or crepe pan over medium-high heat.  (See more info on crepe pans below.) Make sure the pan is hot before you add the batter. Add ¼ to 1/3 cup crepe batter to the pan and gently tilt the pan to distribute the batter over the entire bottom of the pan. Return the pan immediately to the heat.  Cook the crepe until the top bubbles and the edges start to curl, about 1 minute. Using a heat-resistant rubber spatula, gently loosen the edges of the crepe. Turn the crepe with the spatula or use an offset spatula or pancake turner. (I like to lift the edge of the crepe with my fingers, slide the rubber spatula under and flip it over. You can use your fingers and the spatula to straighten it in the pan if needed.)  Cook the crepe on the second side for less than 1 minute or until it is brown and releases easily from the pan.

    Slide the cooked crepe onto a piece of the cut parchment and repeat the steps above for the second crepe. Lay a piece of parchment on top of the first crepe and slide the second crepe onto the parchment. (This way you will have a stack of parchment/crepe/parchment/crepe and so on.)

    Continue cooking the crepes until all of the batter is gone. It is important to stir the batter frequently, as the solids will settle toward the bottom.  You can make as many crepes as you need and store the remaining batter in the refrigerator for up to 4 days.  (Be sure to stir the batter well before making the crepes. I like to let the refrigerated batter sit on the counter for 30 minutes so that it is not cold.)

    Crepe Pans:  There are a number of crepe pans on the market today, including plenty of basic skillets that also work well. I keep a non-stick pan on hand just for eggs and crepes. Usually, you won’t need to use butter or any other oil to keep the crepes from sticking when using a non-stick pan in good condition. However, sometimes the first crepe will stick some. If this happens to you, just remove it (and have it as a snack).  Then make sure the pan is clean, add one teaspoon of butter to coat the pan and start with the second crepe. This will often “season” the pan and it will cook your crepes perfectly from here on.  If you prefer to use a pan that is not non-stick, use a small amount of clarified butter before cooking each crepe.

    Recipe adapted from unknown source by Pastry Craft.

    Beef Grilling Kid Friendly

    Grilled Steak Salad with Fresh Peaches and Smokey Bleu Cheese Vinaigrette

    Grilled Steak Salad with Fresh Peaches and Smoky Bleu Cheese Vinaigrette

    First day of Fall and it’s 80 degrees.  Most people would say that’s normal for this time of year.  In Seattle??

    But hey, I’m not complaining.  It could be 60 and rainy.  And we all know that’ll happen soon.  Like… in two days.

    Washington Yellow Peaches

    So tonight we’re celebrating summer! I wish I could tell you that Ranger Craig and I drove over to Kittitas and picked up a few flats of peaches like we did last year.   Or that we flew over to the Spokane Valley to go peach picking.  That’s what I really wanted to do.

    Rogue Creamery Smoky Bleu Cheese

    Nope, I got my beautiful peaches at our local co-op, PCC Natural Markets.  Which is great, because they always have the best local seasonal produce on hand.  You know, just in case I can’t pick it myself.  🙂

    Fresh From My Garden Basil

    A little fresh basil from my garden, my fave smokey bleu cheese from Rogue Creamery, Washington peaches, grass-fed Eastern Washington Beef and a tangy but sweet vinaigrette and my little salad was born.

    Actually, this little salad was born last year, only with Mangos.  But I’m allergic to mangos.  I know, this is tragic!  So peaches made the substitution.

    And a fabulous substitution it is.  Happy first day of fall!

    Loads of Love,


    Grilled Steak Salad with Fresh Peaches and Smokey Bleu Cheese Vinaigrette

    Make this salad vegetarian and substitute the beef with grilled portabello mushrooms.  Delicious!

    Serves 4-6


    1- 1 1/2 lbs beef steak (any cut or your favorite), grilled how you like it or pan seared (I used a skirt steak that I pounded out very thin, almost like carne asada)

    4-6 cups fresh greens (I like a mixture of romaine, butter and red leaf lettuce)

    4 ounces smoked bleu cheese (or your fave), crumbled

    1/4 cup fresh basil, cut in strips (chiffonade)

    2 peaches, washed and thin sliced

    Toasted or caramelized walnuts for garnish (optional)

    For the Vinaigrette

    1 clove garlic minced

    1 tablespoon grated onion

    1 tablespoon ketchup

    1 teaspoon yellow mustard

    1 tablespoon sugar

    3 tablespoons white wine vinegar

    ¾ cup extra virgin olive oil

    2 tablespoons water


    Whisk together the vinaigrette ingredients and set aside.

    Brush the steak with oil and season with salt and pepper on both sides.  Heat the grill to 400F and grill the beef until it reaches desired doneness.  Let the steak/steaks rest before slicing.  Once they’ve rested for about 5 minutes, slice thinly against the grain.

    Toss the mixed greens with the vinaigrette.  Use as much or as little vinaigrette as you like.  Assemble on individual plates or one large platter.

    Layer with fresh peach slices, sliced steak, bleu cheese and fresh basil.  Garnish with toasted walnuts.

    Kid Friendly Sweets

    Peach, Cardamom and Cinnamon Crisp

    As spring ends and summer begins I start craving our beloved Northwest stone fruit.  Unfortunately, the delicious, ripe and juicy fruit won’t arrive for another month or two, depending on the weather.  So what’s a girl to do when she’s in need of a yummy peach crisp?  Buy frozen peaches!

    For desserts, I often opt for frozen fruit, especially if using peaches.  Most frozen fruits are packaged at the peak of ripeness and  make a good substitute for fresh, especially when you’re craving a yummy peach crisp.

    In addition to a passion for fresh stone fruit I adore the aromatic spice cardamom.  I typically use cardamom in my apple pies, however, I was thinking I’d be a little daring and try a smidge of cardamom in a peach crisp.  Cardamom is a unique tasting spice used in many savory Indian dishes and is one of the spices included in the lovely spice mixture garam masala. 

    I purchase whole cardamom pods, crack them open and then toast them before grinding in a coffee or spice mill.  However, if you want to skip those steps, feel free to purchase ground cardamom in the jar, or in the bulk spice section of your market.  I’ve given instructions for using either whole pods or ground cardamom. 

    These tantalizing spices beautifully compliment the peaches and makes a delicious and mouth-watering dessert.  Serve with fresh whipped cream or a vanilla bean ice cream.  Or, if it’s hot outside and you like preparing homemade ice cream, try this dessert with a homemade peach ice cream.  Yum! 

    Serves 8


    For the peaches

    4 cups sliced frozen peaches, thawed (or fresh peaches when in season)

    ½ cup sugar

    2 tablespoons all-purpose flour or tapioca starch

    1 teaspoon ground cardamom*

    ½ teaspoon ground cinnamon

    1 teaspoon vanilla extract

    For the Crisp

    1 cup all-purpose flour or gluten-free baking mix

    1 cup quick cook oats

    ½ cup brown sugar

    Pinch of Kosher salt

    12 tablespoons chilled butter, diced into small pieces


    Pre-heat the oven to 350F.  In a large bowl, toss together the sugar, flour, cardamom and cinnamon.  Add the peaches and vanilla extract and coat well with the sugar mixture.

    In a mixer with a paddle attachment, mix together on low the flour, oats, brown sugar and pinch of salt.  Add the chilled butter and let the mixture continue to mix together until it begins to look like small pieces of dough.  Don’t allow the mixture to mix too long as you’ll end up with one big piece of dough and this will not crisp. 

    Pour the peaches into a 9×13 baking dish and top with the crisp mixture.  Bake for about 40 minutes or until the top of the crisp is golden brown and the peach mixture is heated through and bubbly. 

    Let the crisp cool slightly and then serve with fresh whipped cream or vanilla bean ice cream. 

    *For whole Cardamom pods:  6 pods should give ½ teaspoon of seeds.  Remove the seeds and toast them.  Put them in a coffee mill with about ¼ cup sugar and grind.