Good food feeds the soul
Simple. Delicious. Real Food.
Grilled Pepper and Tomato Salad with Fresh Basil has become one of my absolute FAVORITES since moving to Portugal. It feels like you’re eating summer in every bite. Don’t forget to pair it with a nice crusty bread to soak up all the delicious juices. …
My lovely friend Jacky got me HOOKED on Roasted Cherry Tomatoes. After eating these SWEET babies at her place a few times, I HAD to start making them at home. And share them with you because you don’t need to miss a treat like this. …
It’s mid-summer, which means eggplant, zucchini, and tomatoes are pouring out of the garden. And I can’t think of a better dish to highlight all those wonderful veggies than ratatouille. The only thing better is my recipe for Tian with an Italian Twist. Of course, …
I usually find the best culinary inspiration strikes when you least expect it. Usually when I’m either eating the dish, or scrolling recipes posts on Insta. Like this totally drool worthy modern take on Pollo alla Cacciatora in Bianco (chicken cooked in white wine) by …
Nothing says summer to me as much as a thick, juicy slab of a perfectly ripe tomato, dressed with nothing but good olive oil, a sprinkle of salt, and a fresh herb…or 2. Rosemary, thyme, basil, or oregano…your pick. The Heirloom Tomato Salad (or just …
White Cheddar Cheez-Its have always been one of my absolute weaknesses. Unfortunately, they’re overprocessed and filled with way too many unpronounceable ingredients, extra fats, sugars, and chemicals found in most store-bought snacks. So, I can’t tell you how happy I was when I realized these crispy …
June is festival season in Portugal which also coincides with the start of sardine season. And Portugal becomes one giant street party. Streets draped with colorful streamers, pulsing with music, laughter, and the irrestiable scent of fresh sardines sizzling over charcoal grills until the early morning hours. Which is …
I orginally shared a Chicken Cacciatore recipe here on the blog back in January 2013, way before I had visited Italy. But it was experiencing it at a hunter’s celebration dinner in Umbria, Italy that really made this dish one of my favorites. Yep, I …
I adore a good veggie burger. The problem is – so many don’t taste all that great and I’m a HUGE burger of any kind fan. So, while my hubby was back in the US visiting his parents, I started creating and testing black bean …
Strawberries are in peak season here in Portugal. So, I couldn’t resist popping some in the oven to make Balsamic Roasted Strawberries with Pink Peppercorns. I served it over a no-bake lemon cheesecake for dessert over the Easter holidays. This recipe is so freaking easy. …
Growing up in the Southern US, fried green tomatoes are often on the menu. So, when a gentleman in the local community garden shared some tomatoes from his vines, I couldn’t resist making a batch. Although this recipe is nothing like the fried green tomatoes …
Back in Denver, one of the hubby’s and my favorite places was an Italian restaurant, called Panzano, where they made a lovely fried eggplant resting in marinara sauce that was to die for. So, this week, I’m bringing you my version of the dish – …
Sooooo, what do you make when you buy the biggest head of cauliflower you’ve ever seen? For starters, Moroccan Spiced Roasted Cauliflower and Chickpea Wraps with a Sriracha Aioli. This recipe is 100% addicted and keeps you coming back for more. Plus, it’s so freaking …
I used to LOVE pineapple upside down cake – until we realized I was allergic to pineapple. Yep, seriously, I am allergic to pineapple. Weird one, I know. Regardless, it’s left me without a replacement for that ooey, gooey yumminess that only upside-down cakes can bring, until…NOW. Enter Peach Upside Down Cake from stage left.
It’s easy to make and perfect for using up those wonderful fresh summertime peaches. I do have to admit to getting spoiled on peaches here in Portugal. In the US, the season is short, usually lasting only a few weeks. But in Portugal, peach season starts late spring and runs into early fall.
I have to say Bob’s Red Mill Gluten-Free 1:1 Baking Flour is an amazing product. It’s interchangeable with regular all-purpose flour at the exact same ratio. While there is a slight – and I do mean slight – texture difference, it’s almost unnoticeable and makes for excellent baked goods. And needs no extra additives or adjustments for the recipe to work.
Of course, you can also go with your favorite gluten-free flours. Do keep in mind any extra additives and adjustments that you need to make it work.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. These links and other affiliate links like them do not cost you any extra when shopping but they do help us fund the creation of this site and publications.
Try peaches and blueberries mixed in this delicious upside-down cake. Or use your favorite fruit in place of the peaches. I do know I’ll be going seasonal with this cake, adding blueberries, cherries, raspberries, pears, and apples.
You can also try switching out the vanilla extract for other flavors.
We ate the cake without ice cream – this time. I guarantee you I’m trying it again soon, warm out of the oven, with some vanilla bean ice cream. A bit of fresh cream would also be lovely with it. Not that it was great on its own. Hubby is still ranting over how much he enjoyed it.
Another excellent peachy bake good is my recipe for Boozy Stone Fruit Cobbler. Yep, it’s got alcohol in it and lots of summertime stone fruits. Can you really go wrong?
Let me know what your favorite upside-down cake flavor is and how you liked this one. And please, leave any questions in the comments, where I’ll be happy to help answer them.
