Back Home Again

Winding down the vacation week, nice dinner last night and a wedding of our friend's son on Saturday, rest up on Sunday, and the hubby goes back to work on Monday.  I cooked my first meal at home in a week on Friday night, so I wanted to make it special.  Again it was just the two of us,  two kids on vacay and one was out long distant bike riding.  Beautiful night outside, so we relaxed and ate our meal on the deck. I grilled lobster tails with butter, shrimp marinated in white wine and herbs, sweet and red skinned potatoes with fresh herbs, a spring mix salad with fresh peaches, candied pecans and raspberry vinaigrette and warm fresh peach crisp with pecans and vanilla bean ice cream.  Couldn't have ended the week any better.  Check out the recipe for the Peach Crisp below.

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Dinner is served!  Grilled potatoes with chives, thyme, rosemary, salt, pepper and olive oil.  That dressing is awesome got it at ALDI.

Fresh peaches from our travels in York, PA.  Stopped at a huge fruit stand, got the peaches, blackberries, corn, peppers and a watermelon.

 Ready to go in the oven and bake.

 Hot and waiting for some vanilla bean ice cream to top it off.

 Life doesn't get any better than this.

FRESH PEACH CRISP for 2

Ingredients

Cooking Spray

2 large fresh peaches, skin on and stone removed

4 tablespoons sugar, divided

2 tablespoons flour plus 2 teaspoons

3 tablespoons oatmeal

1/4 teaspoon cinnamon
2 tablespoons of chopped pecans

pinch of salt

2 tablespoons cold butter, cut into small pieces

vanilla bean ice cream

Directions

Preheat oven to 350 degrees.  Spray 2 ramekins with cooking spray, set on a baking sheet.  Cut peaches in 1/2 inch thick slices and place in a medium size bowl, set aside.  In a small bowl, combine 2 tablespoons of the sugar, 2 tablespoons of the flour, oatmeal, cinnamon, pecans and salt, stir to mix.  Add the butter and with a fork, or you hands, work it until it is crumbly. Toss the peaches with the remaining 2 tablespoons of sugar and the 2 teaspoons of flour.

Divide the peaches among the 2 ramekins, layering them so the middle is covered too.  Sprinkle both ramekin tops with the crumb mixture.  Bake for 30 - 40 minutes, depending on your oven, until the tops are lightly browned and the fruit is bubbling.  Serve warm with a scoop of vanilla bean ice cream on top.