Sweet & Savory Peach Chicken


  • 6 Kimmel Orchard Peaches
  • 2 Boneless Skinless Chicken Breast
  • 1 Cup Onion – Diced
  • 1 Regular Size Can Chicken Stock or Broth
  • 2 Tblsp. Lemon Juice
  • 2 Tblsp. of Minced Kimmel Orchard Habanero Garlic
  • 2 Tblsp. Soy Sauce
  • 1 Dash Nutmeg
  • 3 Tblsp. Brown Sugar
  • 1 1/2 Tsp. Cinnamon
  • 2 Tblsp. Kimmel Orchard Hot Peach Sauce
  • Coconut Oil
  • Brown or White Rice
  • Salt, Pepper, Basil, Oregano to Taste


First, slice peaches and place in medium to large saucepan. In the saucepan, add the cinnamon, brown sugar, lemon juice, and nutmeg. Bring to a boil, then turn low and simmer until peaches are very soft and most of the liquid is absorbed and it is a caramel like consistency.

While Peaches are Cooking:

Dice the onion and sauté in a large pan with coconut oil, salt, pepper, basil, oregano, and Kimmel Orchard habanero garlic. Once the onions are browned and caramelized, add the chicken and cook on each side for 3-5 minutes. Add the chicken stock, Kimmel Orchard hot peach sauce, and soy sauce to pan. Bring to a boil, cover and cook until all broth is absorbed. Once the chicken is done, add your cooked peaches and stir until mixed. Serve over rice.

Stay tuned for our side dish of Zesty Zucchini & Corn!


Chocolate Cherry Dump Cake

It’s been awhile since we have posted a recipe, but with cherry season in full swing, we can’t resist making a delicious dessert from our tart, montmorency cherries!

This recipe comes from one of our Apple Barn staff members who is always bringing in delectable treats for everyone to enjoy…and this dessert was no exception!



  • 3 cups Kimmel Orchard Tart Cherries
  • 1/2 cup Granulated Sugar
  • 20 oz. Can Crushed Pineapple (do not drain)
  • 3/4 cup Coconut Flakes
  • 3/4 cup Chopped Walnuts
  • 15 oz. Yellow Cake Mix
  • 3/4 cup Butter (melted)
  • 1/2 cup Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees F. Spray 13 x 9in baking pan with non-stick cooking spray.

Mix together cherries, sugar, pinapple, nuts and coconut. Spread mixture in prepared pan. Sprinkle dry cake mix over top. Then sprinkle chocolate chips over cake mix. Drizzle the melted butter over top. Bake for 40 minutes.  Serve warm with cool whip or ice cream! 🙂

Chocolate Cherry Dump Cake


Food Day Friday: Bruschetta Chicken

February is American Heart Month so we have decided to dedicate a few of February’s posts to some Heart Healthy recipes that are relatively easy to prepare and make. Time is always one the biggest factors in preparing meals, so we have also tried to keep prep time minimal.

First Up–

Bruschetta Chicken 


  • 2-3 chicken breasts
  • 4-5 smaller tomatoes
  • 1/4 to 1/2 of a regular sized red onion (we kind of just eye-balled it 🙂 )
  • 1-2 avocados (not your typical ingredient for bruschetta, but we love avocados so we just threw them in.)
  • Hand full of basil leaves
  • 1 finely chopped up garlic clove (we cheated and bought minced garlic, but hey the flavor is still there!)
  • 2-3 tsp. of balsamic vinegar
  • 1 tsp. of EVOO
  • Salt and pepper to taste



– Cook chicken as desired. We would have preferred the grill, but it is February in Nebraska and we currently have quite the snow drift on our back patio….so baked in the oven did the trick for us! We threw some salt and pepper on each side of the chicken breasts, pan seared it on the stove- a few minutes on each side, then wrapped each chicken breast individually in tin foil and baked them in the oven at 375 degrees for about 30-35 minutes.

-While the chicken cooked, we chopped up and mixed together our tomatoes, onion, avocado, basil, garlic, oils and salt and pepper. Stuck it in a bowl in the fridge until the chicken was ready.

We served it with brussel sprouts (which we bought frozen and cooked per the package instructions.)

So there you have it, a pretty simple and healthy recipe that was ooohhhh so delicious! We also cannot wait until our fresh grown tomatoes are in season at the Orchard, cause that would make this even more tastier! 🙂


For the Love of Vegetables

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We obviously love our fruits here at Kimmel Orchard & Vineyard, but when it’s summer, there is really no substitute for fresh vegetables right out of the garden. They are the ultimate grill partner or can be enjoyed as a simple, easy and healthy snack. And for the sake of keeping it simple (cause who doesn’t like simple!), we whipped up one of the easiest snacks (or even a side dish) with some of our fresh veggies from the garden.

All you need: 1 cucumber, 1 tomato, a little red onion, and salt & pepper.

Dice up the vegetables into desired chunks, add a little salt and pepper and viola! One of the EASIEST and delightfully delicious summer snacks you can make! 🙂

Fruity Flapjacks

 Fruity Flapjacks

fruity flap jack picture
Kimmel Orchard Whole Wheat Pancake Mix
1 egg ( or 2 egg whites)
3/4 c. milk
Kimmel Orchard Peach & Amaretto Syrup
Kimmel Orchard Fresh Peaches & Blackberries
Pre-heat griddle to 400 degree F.  Beat 1 egg (or 2 egg whites) and add 3/4 cup milk and 1 cup of pancake mix. Beat gently to form batter.  Pour onto your hot griddle and flip once after bubbles break.
Add any variety of Kimmel Orchard fresh fruit and top with our Peach & Amaretto Syrup (or any of our syrups) and enjoy with a cup of coffee! 🙂
Almost every ingredient for this delicious recipe can be found in our Apple Barn! (aside from the milk and egg) 🙂