Daisy Peach

Food creator 🍝 | Recipes & reviews | 📩 collabs: [email protected]. Join me as I cook my way through the seasons!! Love y’all!!!
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I specialize in cozy cooking, holidays and cocktails and I absolutely love organizing and home decor.

05/31/2026

HONEY BOURBON BBQ GRILLED CHICKEN WINGS
Sticky and sweet!!!

Ingredients
2 pounds chicken wings (Average is 12 wings per pound. May also be called party wings. Be sure wing tips removed.)
¼ cup SPG Rub
2 teaspoons corn starch
1 cup Honey Bourbon BBQ Sauce

Honey Bourbon BBQ Sauce
1 cup ketchup
¼ cup bourbon
¼ cup honey
2 tablespoons apple cider vinegar
½ teaspoon mustard powder
¼ teaspoon kosher salt
¼ teaspoon granulated garlic (or garlic powder)
¼ teaspoon onion powder

Optional Sides
ranch or blue cheese
celery sticks
carrot sticks

Instructions
Prep Wings: Place a cookie drying rack inside a sheet pan. Place the wings on the cookie drying rack and pat dry with a paper towel to remove all moisture.

Place wings in the refrigerator, uncovered, for 2-4 hours to let them dehydrate.

Chicken wing flat and drums on a sheet tray lined with a wire rack.

Prepare Grill: Preheat grill using two-zone method, or direct/indirect. Target 400 degrees Fahrenheit as internal cooker temperature.

Season Wings: In a small bowl combine the SPG seasoning and corn starch, mix together with fork. Remove the wings from the refrigerator and place them in a large bowl. Toss the wings with the seasoning until coated.

Grill Direct: Place the wings on the grill grate over direct heat. Close the lid. Monitor closely and rotate the wings around the direct grate to take into account any hot spots. This will avoid burning the wings as the fat from the skin will create flare ups.

After a few minutes over direct heat, and when you like the color of the wings, move them all to indirect heat and close the lid. Total direct grill time for the wings should average 6 - 8 minutes total.

Grill Indirect: Continue to grill indirect until the internal temperature of the wings reaches 175 to 180 degrees Fahrenheit as read with a good instant read meat thermometer. The skin should be crispy.
Toss Wings in Sauce: In a large bowl add the finished grilled wings as soon as they come off the grill and then add the sauce. Toss the wings until they are all fully coated. Serve immediately.

Honey Bourbon BBQ Sauce
Simmer: In a small sauce pan over medium heat combine all ingredients, stir to combine, and bring to a simmer. Reduce heat and continue to simmer for 20 minutes.

05/30/2026

BLUEBERRY BASIL SPIKED LEMONADE
I love the hint of basil in this cocktail!!!

INGREDIENTS
1 1/2 ounces vodka or gin
1/4 ounce limoncello
1 ounce freshly squeeze lemon juice
3 basil leaves
1 ounce simple syrup
10 Blueberries
3 ounces club soda

METHOD
STEP 1
Muddle the blueberries, basil leaves and simple syrup (or just basil simple syrup) together in a shaker.

STEP 2
Add lemon juice, gin, limoncello and some ice.

STEP 3
Shake to mix.

STEP 4
Add club soda or sparkling water. Garnish with extra blueberries, basil leaves or a lemon slice.

05/30/2026

PICKLE DIP - It went viral for a reason. It’s so good!!

INGREDIENTS
8 oz cream cheese, softened
½ cup mayonnaise
½ cup sour cream
1½ cups finely chopped Grillo’s dill pickles
2 tbsp pickle brine
2 tbsp fresh dill, chopped
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper

Topping
½ cup panko breadcrumbs
2 tbsp butter
1 tbsp fresh dill, chopped

For Serving
Crinkle cut potato chips

INSTRUCTIONS
In a mixing bowl combine the cream cheese and sour cream until smooth and creamy.

Stir in the chopped pickles, pickle brine, fresh dill, garlic powder, onion powder, and black pepper.

Spread the dip into a shallow serving bowl.

In a small skillet melt the butter over medium heat.

Add the panko breadcrumbs and toast until golden brown and crispy, about 2–3 minutes.

Sprinkle the toasted breadcrumbs and fresh dill over the top of the dip.

Serve immediately with crinkle cut potato chips.

05/30/2026

HISSY FIT DIP
The perfect crowd pleaser!!!!

INGREDIENTS
8 oz breakfast sausage, cooked and drained
8 oz cream cheese, softened
1 cup sour cream
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup cooked bacon, chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley (for garnish)

INSTRUCTIONS
1. Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish.

2. In a skillet over medium heat, cook sausage until browned and cooked through. Drain fat and let cool slightly.

3. In a large bowl, mix together the softened cream cheese, sour cream, Worcestershire sauce, garlic powder, onion powder, black pepper, and crushed red pepper flakes until creamy and smooth.

4. Fold in the cooked sausage, shredded cheddar, and Monterey Jack cheese until evenly combined.

5. Spoon the mixture into the prepared baking dish. Sprinkle chopped bacon and extra cheese on top if desired.

6. Bake for 25-30 minutes, or until hot, bubbly, and golden on top.

7. Garnish with chopped parsley. Serve warm with crackers, veggies, or bread.

05/30/2026

CHAMPAGNE NECTARINE SPRITZER
So light and refreshing. One of my faves!!!

Ingredients:
2 oz Lillet Blanc
4 oz Brut Champagne
1 oz Sparkling water
Nectarine slices
Sprigs of thyme
Ice
(Makes one cocktail)

Spritz:
A spritz is probably the easiest cocktail to make. You don’t even need a cocktail shaker, making it perfect for entertaining. I’m usually making at least 4 of these at once.

First fill a wine glass with ice. I prefer to use large cubes so the ice doesn’t melt too fast, watering down the drink – and it just looks fancier.

Add 2 ounces of Lillet Blanc, 4 ounces of Brut (dry) Champagne and top with a splash of sparkling water

To really make this cocktail a summertime show stopper, I like to add nectarine slices and a fresh green herb like thyme or even basil.

Cheers!

05/30/2026

SPICY CHIPOTLE BREAKFAST SANDWICHES
Any time of day. This is what you need!! So good!!

INGREDIENTS
1/4 cup mayonnaise
1 tablespoon canned chipotle peppers in adobo sauce (minced)
1 teaspoon fresh lime juice
4 English muffins, split and toasted
4 large eggs
4 slices sharp cheddar cheese
4 slices cooked bacon or sausage patties (optional)
1 tablespoon butter or oil
Salt and pepper to taste
Avocado slices or baby spinach (optional, for serving)

INSTRUCTIONS
Prepare the Chipotle Mayo: In a small bowl, mix the mayonnaise, minced chipotle peppers, and lime juice until smooth. Set aside.

Cook the Eggs: Heat butter or oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and cook to desired doneness, seasoning with salt and pepper.

Assemble the Sandwiches: Toast the English muffins, spread the chipotle mayo on the cut sides.

Layer with cheese, cooked egg, bacon or sausage if using, and avocado or spinach. Close the sandwiches and serve.

05/30/2026

LEMON BASIL MOJITO
The most refreshing cocktail of the summer!!!

Ingredients:
1 tablespoon raw cane sugar
5-6 fresh basil leaves + garnish
2 oz white rum
1 oz lemon juice freshly squeezed
Club soda
Lemon slices garnish

Directions:
Add sugar to a large glass. Slap basil gently between your hands and add it to the glass. Gently muddle basil with sugar.

Add lemon juice and rum and swirl or stir to allow sugar to dissolve.

Fill glass with crushed ice, top off with the club soda, and stir. Garnish with a basil sprig and lemon slice.

A Recipe From: Meiko and the Dish

05/30/2026

AIR FRYER POTATO PEELS
The perfect side dish!!!

Ingredients list
Potato peels (from 4 medium russet potatoes)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon freshly cracked black pepper
2 tablespoons grated Parmesan cheese (optional)

How to Make Air Fryer Potato Peelings
Step 1: Prepare the Potato Peelings
Start by peeling your potatoes. Make sure to leave a bit of the potato flesh on the skins, as this helps the peels stay sturdy during the cooking process. Once you’ve peeled the potatoes, give the skins a quick rinse to remove any excess dirt. Pat them dry with a paper towel to ensure they’re completely dry.

Step 2: Season the Peelings
Place the potato skins in a large bowl and drizzle with olive oil. Toss them around to coat evenly.

Sprinkle with salt, garlic powder, paprika, and black pepper. Toss again to ensure the seasonings are distributed well on each peel. If you’re using Parmesan cheese, sprinkle it over the peels at this stage for extra flavor.

Step 3: Preheat the Air Fryer
Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. This ensures the air fryer is hot and ready to crisp up the peels perfectly.

Step 4: Air Fry the Potato Peelings
Place the seasoned potato peels into the air fryer basket in a single layer. You may need to do this in batches depending on the size of your air fryer. Cook at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through the cooking time to ensure even crisping.

Step 5: Serve and Enjoy
Once the peels are golden brown and crispy, remove them from the air fryer. Allow them to cool for a minute before serving. You can enjoy them as they are or pair them with your favorite dipping sauce.

05/30/2026

BLOOD ORANGE COCONUT MARGARITA
Perfectly summer!!!

INGREDIENTS
Rim:
1 tbsp (15 g) coarse salt or margarita salt
zest of ½ a lime
1 tsp (5 ml) agave syrup

Margarita:
2 oz. (60 ml) silver tequila
½ oz. (15 ml) Cointreau
1 oz. (30 ml) fresh blood orange juice
½ oz. (15 ml) cream of coconut
1 oz. (30 ml) fresh lime juice
½ oz. (15 ml) agave syrup
ice

Garnish:
1 slice blood orange

INSTRUCTIONS
On a small plate, mix the coarse salt and lime zest.

Rub the rim of a cocktail glass with agave syrup, then dip it into the salt mixture to coat. Set the glass aside.

In a cocktail shaker, combine the silver tequila, Cointreau, blood orange juice, cream of coconut, lime juice, and agave syrup.

Fill the shaker with ice and shake vigorously for about 15 seconds, until well chilled.
i
Strain the margarita into the prepared glass over fresh ice.

Garnish with a blood orange slice and serve right away.

05/30/2026

SMOKED PEACH COBBLER
Who says you only smoke meat? Smoking desserts is amazing y’all!!!

INGREDIENTS
4 peaches - sliced
¼ cup brown sugar
1 teaspoon cinnamon
5 tablespoons unsalted butter - softened
½ cup all-purpose flour
½ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt

INSTRUCTIONS
Heat smoker to 350 °F with any flavor wood pellets. I use a Pit Boss vertical smoker with a mixture of Apple and Competition Blend pellets by Pit Boss.

NOTE: If your smoker has a water pan, leave it empty for this recipe.

Prepare 9 inch cast iron skillet with butter.

Place sliced peaches in buttered skillet, sprinkle brown sugar and cinnamon over the top (do not mix).
In a small bowl combine softened unsalted butter, all-purpose flour, granulated sugar, vanilla extract, baking powder, and salt. It should be a cookie dough consistency.

Crumble the cookie dough on top of the peaches. It doesn't have to be perfect and do not mix it in.
Place in smoker and bake for 35 minutes or until golden brown and bubbly.

Cool for 10 minutes before serving.

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Hermitage, TN

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https://walmrt.us/3OJjryZ

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