Daisy Peach, Hermitage, TN (2026)

06/12/2026

PINEAPPLE COCONUT MARGARITAS
Takes you straight to the beach my friends!!!

Ingredients
Coconut Rim Garnish
2 tablespoon sweetened coconut flakes
1 tablespoon agave nectar

Coconut Pineapple Margaritas
2 ounces tequila
1 ounce cream of coconut Coco Lopez brand preferred
2 ounces pineapple juice
½ ounce lime juice
Ice
Lime slices for garnish
Pineapple chunks for garnish
Edible flowers for garnish

Instructions
Make the Toasted Coconut Rim
In a dry skillet over medium heat, toast the coconut flakes for 3-4 minutes, stirring occasionally so most of the coconut flakes brown.

Pour the toasted coconut onto a small plate. Set aside.

Make the Pineapple Coconut Margarita
Pour the agave nectar onto a plate, then dip the rim of your glass into the agave nectar.

Dip the rim into the toasted coconut flakes, covering every part of the rim with the coconut.

Add ice to your glass and to your cocktail shaker.

Pour the tequila, cream of coconut, pineapple juice, and lime juice into the cocktail shaker, put the cover on and shake vigorously until very well combined and cold, for about 30 seconds.

Pour the cocktail into your prepared glass, then garnish with your lime, pineapple, and edible flowers.

Lime slices, Pineapple chunks, Edible flowers
Enjoy cold!

06/12/2026

REUBEN SANDWICH
Seriously the best you have ever had!!!

Ingredients
Sandwich-
1/2 lb corned beef
½ tsp olive oil
6 slices rye bread
2 Tbsp unsalted butter, room temp
1/2 cup sauerkraut, drained, storebought or homemade
6 slices Swiss cheese

Russian Dressing-
1/4 cup mayonnaise
1 1/2 tsp chili garlic sauce
1/2 tsp lemon juice
1 ½ tsp creamy horseradish
1 garlic clove, minced
½ tsp Worcestershire sauce
1/2 Tbsp onion, finely grated
⅛ tsp paprika
Salt and pepper, to taste

Instructions
In a bowl combine all the ingredients for the Russian Dressing, set aside.

In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.

Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.

Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut.

Close bread slices to create a sandwich.

In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.

06/12/2026

PINEAPPLE LIME SANGRIA SPRITZER
So fun!!!

Ingredients (serve 6-8)

1 750 mL bottle of Moscato
1 whole pineapple (organic)
3/4 cup of pineapple juice
2 cups of lemon lime soda
3 fresh limes (organic)

Instructions
1. Start by coring and slicing in half, cutting 1/2 the pineapple into 1/4 inch slices and the other half into larger slices for garnish. Then, slice 2 of the 3 limes into thin(ish) slices. Add pineapple and limes into large pitcher.

2. Pour in pineapple juice, then add bottle of Seven Daughters Moscato, and the juice of 1 fresh lime. Chill for 2-4 hours.

3. When ready to serve, pour over ice, add a splash of lemon lime soda to each glass, and use extra pineapple and lime slices to garnish, along with edible flowers.

06/12/2026

HAWAIIAN GARLIC SHRIMP
Serve with rice and grilled pineapples.
So good y’all!!!

Ingredients
1 lb. extra large shrimp, peeled and deveined
1/4 cup (slightly packed) minced fresh garlic (nearly 1 medium head)
1 Tbsp all-purpose flour
1 1/2 tsp paprika
1/8 tsp cayenne pepper (optional)
Salt and freshly ground black pepper
6 Tbsp unsalted butter, diced into 1 Tbsp pieces
2 Tbsp olive oil
1 Tbsp fresh lemon juice
1 Tbsp minced fresh parsley (optional)

Instructions
Using papar towels, dab shrimp dry of excess moisture on both sides. Place in a bowl.

Sprinkle with flour, paprika, cayenne pepper and salt and pepper as desired. Toss to evenly coat.

Melt butter with olive oil in a large 12-inch non-stick skillet.

Add garlic and saute 30 seconds until nicely fragrant (but not browning!).

Add shrimp in an even layer in skillet. Cook on first side until pinkish color on bottom, about 2 minutes.

Then flip and cook opposite side until just cooked through, about 2 minutes longer.

Remove from heat, toss with lemon and garnish with parsley if using.

Serve right away topped with extra garlic butter sauce from pan.

06/11/2026

RASPBERRY ROSE RUM SOUR
So pretty!!! Perfect for a girls night!!!

Ingredients:
• 1.5 oz (45 ml) Lanique Spirit of Rose liqueur
• 1 oz (30 ml) Bacardi Raspberry
• 0.5 oz (15 ml) prickly pear liqueur
• 0.5 oz (15 ml) lemon juice
• 0.75 oz (22 ml) geranium syrup
• 1 oz (30 ml) cranberry juice

Garnish:
• Candy floss (place on top for a whimsical touch)
• Rose petals (for decoration and a delicate aroma)

Instructions:
1. Combine all the liquid ingredients in a cocktail shaker filled with ice.

2. Shake vigorously until well chilled—about 15 seconds should do.

3. Strain the mixture into a chilled cocktail glass.

4. Garnish with a small tuft of candy floss and sprinkle rose petals on top.

06/11/2026

SHREDDED BEEF ENCHILADAS
Y’all know I love my Mexican food. This is one
Of my faves!!!

INGREDIENTS
2 1/2 pounds chuck roast
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
Salt and pepper to taste
1 (15-ounce) can diced tomatoes
1 cup beef broth
10 flour or corn tortillas (6-inch)
2 cups shredded Mexican cheese blend
2 cups red enchilada sauce
Fresh cilantro for garnish
Sour cream for serving (optional)

INSTRUCTIONS
1. Pat the beef dry and season with salt and pepper. Sear in olive oil until browned on all sides.

2. Remove the beef and sauté onion until translucent. Add garlic, chili powder, cumin, paprika, and oregano. Stir until fragrant.

3. Pour in diced tomatoes and beef broth, return the beef to the pot. Simmer covered for about 3 hours until tender.

4. Shred the beef and reduce the braising liquid slightly. Stir the beef back in to absorb flavor.

5. Preheat oven to 375°F. Fill each tortilla with beef and cheese, roll and place in a baking dish with some sauce at the bottom.

6. Cover rolled tortillas with remaining sauce and cheese. Bake for 20–25 minutes until bubbly and golden.

7. Garnish with fresh cilantro and optional sour cream before serving.

06/11/2026

CREAMY BLUEBERRY MOJITO
A tropical twist on a classic.

Ingredients
▢ 10 mint leaves, plus more for garnish
▢ 1/2 oz simple syrup
▢ 1 1/2 oz white rum
▢ 3/4 oz blueberry puree
▢ 1 oz lime juice
▢ 3/4 oz coconut milk
▢ 1/4 oz sparkling water
▢ Sugar, for rim
▢ Lime zest, for rim
▢ Blueberries, for garnish
▢ Edible flowers, for garnish

Instructions
Prepare blueberry puree: Blend blueberries. Add a splash of water if necessary. Use a fine mesh strainer to strain into a cup, discarding solids.

Combine sugar and lime zest on a shallow dish.

Moisten the rim of a cocktail glass with citrus juice or honey. Dip in the sugar mixture until the rim is coated.

Add mint leaves and simple syrup to a cocktail shaker and gently muddle to release the oils from the mint. Add white rum, blueberry puree, lime juice, coconut milk and ice and shake until chilled
Fill prepared cocktail glass with ice. Strain cocktail mixture into the glass. Top with sparkling water and combine. If desired, garnish with mint, blueberries and edible flowers.

06/11/2026

PIEROGI, SAUSAGE AND VEGGIE SHEET PAN DINNER
This is one of my go to meals. I serve with rice and a salad. It’s so easy and the clean up is even easier.

Ingredients
12 oz (340g) Kielbasa sliced into ¼ inch coins and then each coin sliced in half
16-20 oz (450-550g) bag frozen pierogies (approx 16-20), I usually do the potato and cheddar cheese ones
1 red onion peeled,and sliced
2 large bell peppers, stemmed, seeds removed and sliced
3 cloves of garlic peeled and roughly chopped
4 tablespoons olive oil plus more if needed
Salt and Black pepper to taste
2 teaspoons fresh thyme
2 teaspoons smoked paprika
1 tablespoon sriracha, Tabassco or your favourite hot sauce (I use a mild one)

Directions
Preheat oven to 400°F and grease 1 very large baking sheet or 2 smaller ones with cooking spray - or line with parchment paper

Place pierogies, peppers, onions and garlic on sheet pan

Whisk together the olive oil, spices and hot sauce in a small bowl and then pour mixture over the pierogies and vegetables. Toss gently to combine, then spread into an even layer on one side of the pan or on one of the sheet pans if splitting into two pans. (Feel free to add a little more oil or seasoning if needed and according to taste)

Arrange kielbasa slices on the other side of the sheet pan or separate one if using 2. (you can also just toss eveything together if you prefer maing sure eveything has room on the pan). Drizzle everything with a touch more olive oil.

Transfer pan to preheated oven and bake for 28-35 minutes flipping everything halfway through.

Remove from oven when done and serve immediately hot out the oven with sour cream and garnished with a sprinkle of fresh chopped herbs or sliced green onions if desired. (careful biting into the pierogi the filling will be piping hot)
Leftovers can be covered with plastic wrap or stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or gently over medium heat stovetop or low heat in the oven.

06/11/2026

ROSEMARY LIMEADE VODKA COCKTAIL
Refreshingly unique!!

INGREDIENTS
Here's what I need to make this cocktail:
2 oz Vodka
1 oz Fresh Lime Juice
1 oz Simple Syrup equal parts sugar and water
Fresh Rosemary Leaves
Ice Cubes
For garnish I like to use:
Extra Rosemary Sprigs
Lime Wheel

INSTRUCTIONS
Here's how I mix the cocktail:
Start by muddling a few rosemary leaves in the cocktail shaker. This releases their incredible aroma.

Add vodka, lime juice, and simple syrup into the shaker. Fill it with ice cubes.

Shake well until everything is chilled. I love the sound of a good shake!

Use a strainer and pour the drink into your glass, keeping any bits of rosemary leaves out.

Garnish with a sprig of rosemary and a lime wheel.

06/11/2026

SPICY MEXICAN BURGERS
Change things up on burger nights with these festive burgers.

Ingredients
1 lb ground chicken
3/4 tsp kosher salt
2 tbsp taco seasoning
1 medium jalapeno, minced
2 tsp olive oil
1 cup shredded pepper jack cheese, divided
1 large avocado
juice of half a lime
1/2 cup salsa
1 cup crushed tortilla chips
4 whole-wheat buns

Instructions
Add chicken, 3/4 teaspoon salt, taco seasoning and half of the minced jalapeno to a medium bowl. Use hands or a fork to mix everything together. Do not overmix. Form into four patties.

Heat a large cast iron skillet to a medium heat. Add oil. When the pan is hot, add chicken burgers. Cook until seared and golden brown on one side, about 3-4 minutes. Flip and cook another 2 minutes.

Evenly divide the cheese between the four patties.

Add one tablespoon of water to the pan and cover with a lid. Steam the burgers until the cheese has melted, about 1-2 minutes.

While the patties cook, add avocado, lime juice and remaining jalapeno to a small bowl. Smash together.

Season with salt and pepper.

When the patties are done cooking, use a spatual to place on bottom bun. Evenly divide smashed avocado on top. Follow up with the salsa and then cover in crushed tortilla chips. Cover with the top part of the bun. Serve!

Daisy Peach

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