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California Cling Peach Salsa with Grilled Pork Chops
Recipe and photos by: Carla from Alyssa and Carla
FOR THE SALSA
  1. one 15 oz can Cling Peach halves in juice (drain halves, but remember to reserve the juice!), chopped into small chunks
  2. 1/4 red onion, chopped fine
  3. one serrano pepper, cleaned of seeds and chopped into small pieces
  4. two tablespoons chopped cilantro
  5. juice of one lime
  6. one tablespoon white vinegar
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon pepper
FOR THE GRILLED PORK CHOPS
  1. 1/2 cup reserved juice (from the can of Cling Peaches)
  2. 1/2 cup packed brown sugar
  3. Four pork chops
  4. salt and pepper
FOR THE SALSA
  1. Combine cling peaches, onion, pepper, cilantro, lime juice, vinegar, salt, and pepper into a bowl. Stir well and set aside.
FOR THE PORK CHOPS
  1. Whisk together cling peach juice and sugar until blended.
  2. Pat the pork chops dry with a paper towl, then liberally apply salt and pepper to their outsides.
  3. Set each chop on a grill over medium heat and cook 3-4 minutes per side to sear. Baste as often as desired with the peach glaze.
  4. Your chops are finished cooking when they reach an internal temperature of 145 degrees F.
  5. Top each chop with salsa.
NOTES
  1. The salsa tastes great when made ahead and is delicious on all sorts of meats. Try it on chicken or fish!

 

 

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California Strawberry and California Cling Peach Frost

Ingredients:

1-1/2 cups California strawberries

2 small, ripe bananas, broken into 1-inch pieces

1 cup canned California cling peach slices

1 cup apple juice

1 tablespoon honey

1 cup ice cubes

Preparation:

In container of blender, combine all ingredients except ice cubes; blend until smooth. Gradually add ice cubes with motor running; blend until smooth.

Makes: 2, 2-cup servings

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California Cling Peach Caprese Salad

Ingredients:

2 cans (15 oz. each) California Cling Peach Halves or Slices
8 oz. fresh mozzarella*, sliced into 8 slices
8 to 16 large fresh basil leaves
1 tsp. olive oil
Sea salt and freshly cracked black pepper, to taste

Method:

1. Drain peaches.
2. Slice whole peaches, by placing peach halves cut-side-down on a cutting board. Place your hand gently on top of peach and cut across horizontally. Cut small peach halves into 2 slices, and large peach halves into 3 slices.
3. Arrange peach slices, mozzarella slices and basil leaves alternately on four individual salad plates.
4. Top each salad with a drizzle of olive oil and a light sprinkling of salt and pepper.

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Peachy Power Bars

Gluten-free, oil-free, soy-free, refined sugar-free, these are a perfect take-along snack or dessert for those with diet restrictions! Note, these are not nut-free.

2 cups gluten-free rolled oats
2 tbsp chopped almonds
1/4 cup hemp seeds
2 tbsp chia seeds
2 tbsp sunflower seeds
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp sea salt
3 tbsp maple syrup
3/4 cup almond milk
1 tsp vanilla
1/4 cup chopped dates
1 can (14oz) California Cling sliced peaches, drained and patted dry, diced into 1/2-inch (4 cm) chunks

1. Preheat oven to 350 F.

2. Combine oats, almonds, hemp seeds, chia seeds, sunflower seeds, baking powder, cinnamon and salt in a medium bowl and set aside. In a small bowl, stir together maple syrup, almond milk, vanilla, dates and peaches.

3. Gradually mix wet ingredients into dry ingredients, until combined (mixture will be very thick).

4. Line a 8 x 8-inch (20 cm) baking pan with parchment paper*. Place mixture into pan and press down firmly with the back of a spoon to spread into corners and level top. Place in oven and bake for 25 minutes.

5. Remove pan from oven and allow bars to cool to room temperature about 30 minutes.

6. Loosen bars and turn slab out onto a cutting board. Cut into 8 bars (2-inch x 4-inch) (5cm x 10cm), and wrap individually.

Leftovers may be kept refrigerated in a re-sealable container for up to 4 days, or in the freezer for 1 month.

Makes 8 bars.

*note: leave some parchment paper overhanging the sides of the pan to use as ‘handles’ when removing the bars from the pan later.

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Peach Wellness Smoothie

This smoothie is gluten-free, oil-free, raw/no-bake, soy-free, refined sugar-free but full of flavor and nutritional punch!

Ingredients:
1/2 can (7 oz) California Cling peaches, drained
1 1/2 cup  vanilla almond milk
1 frozen ripe banana
2 tbsp honey
1 tsp chia seeds
1 tsp flax seeds
1 tsp hemp hearts
1/4 cup gluten-free rolled oats
1/2 tsp ground cinnamon

Method:
1. Combine all ingredients in a blender.  Cover and process until smooth.
2. Pour into chilled glasses and enjoy immediately.

Makes 2 smoothies.

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Peach and Oat Crumble Muffins

These are gluten-free and delicious! And baking them in a take-along cup makes them an easy, fun snack.

* A combination of brown rice flour, almond meal, oat flour and potato starch are used in this recipe to create a lightly sweet and nutty flavor that works well to compliment the sweet peaches and nutty topping of this muffin. If you prefer, you can substitute 2 cups of your favorite all-purpose gluten-free flour for the flour combination below.

Ingredients:
Topping
1/4 cup gluten-free rolled oats
2 tbsp chopped almonds
1/4 cup almond meal
2 tbsp light brown sugar
1 tbsp butter, softened

Muffins
1 cup brown rice flour*
1/2 cup almond meal*
1/4 cup oat flour*
1/4 cup potato starch*
1 tsp chia seeds
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup butter, softened
1/2 cup light brown sugar, packed
2 large eggs
1 tsp vanilla
1/2 cup yogurt
1 tsp lemon zest
1 tsp lemon juice
3 tbsp almond milk
1 can (14oz) California Cling sliced peaches, drained and patted dry, diced into 1/2-inch chunks

Method:
1. Preheat oven to 350 F.

2. Combine oats, chopped almonds, almond meal, and brown sugar in a small bowl. Add butter and combine with fingertips until crumble forms.

3. Whisk brown rice flour, almond meal, oat flour, potato starch, chia seeds, cinnamon, baking powder, baking soda, and sea salt in a medium bowl and set aside. In the bowl of an electric mixer beat together butter and sugar. Add eggs, vanilla, yogurt, lemon zest, lemon juice and almond milk and mix on low until combined.

4. Gradually mix wet ingredients into dry ingredients and stir until just combined. Gently fold in peaches.

5. Lightly spray a 12 cup muffin tin, or line with muffin liners. Spoon the muffin batter evenly into muffin tins. Press a handful of crumb topping onto each muffin. Place in the oven and bake for 22-25 minutes or until a toothpick inserted comes out clean.

6. Remove pan from oven and allow muffins to cool to room temperature, about 30 minutes. Loosen muffins and remove from tins.

Note: Leftovers may be kept refrigerated in a re-sealable container for up to 3 days, or in the freezer for 1 month.

Makes 12 muffins.

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Gourmet Peach, Brie and Chicken Grilled Cheese

Ingredients:
2 tbsp butter, for grilling
4 slices thick-cut rustic bread
2 tbsp basil pesto
4 oz brie cheese, cut into 8 equal slices
2 small handfuls of fresh arugula
1 chicken breast, cut lengthwise into two slices, and grilled
1/2 can (7oz) California Cling sliced peaches, drained and patted dry, cut in half lengthwise
2 tsp fresh thyme leaves

Method:
1. Lightly butter all flour slices of bread and place butter side down on a cutting board or platter.  Spread two slices of the bread with pesto, and layer on top each;  half of the brie cheese, arugula, grilled chicken breast, sliced peaches, thyme leaves, and remaining brie cheese.  Top with remaining slices of bread, butter side out.

2. Heat skillet over medium-low heat.

3. Place the sandwiches, butter side down in the skillet and cover with a lid.  Grill until golden brown, about 4 minutes.   Flip sandwiches over and grill another 4 minutes, or until cheese is melted and sandwich is warmed through.

4. Remove from skillet, slice in half, and serve immediately.

Makes 2 sandwiches.

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Simple California Cling Peach Sorbet

Ingredients:

1, 15 oz can California cling peach slices

1 teaspoon vanilla

Method:

1. Place unopened can of California cling peaches in freezer until solid, about 24 hours. It is normal for can to bulge slightly when frozen and frozen can may remain in freezer for up to one year.

2. Once frozen solid, submerge unopened can in hot tap water for 1 minute. Open can and pour any thawed syrup into food processor bowl. Remove frozen peaches from can and carefully cut into chunks.

3. Place frozen fruit chunks and vanilla into food processor and process until smooth, scraping blade as needed.

4. Serve immediately or spoon into freezer container and freeze until ready to serve.

Helpful Hints:

If doubling recipe, process in two separate batches.

For firmer sorbet, freeze 1 to 2 hours prior to serving.

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Peaches and Cream Muffins

Ingredients:

Muffin Topping Ingredients:
3 tablespoons sugar
1-1/4 teaspoons cinnamon
1/2 cup sliced almonds, finely chopped

Muffin Batter Ingredients:
1, 15 ounce can California cling peach slices, drained
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 whole eggs
1/2 cup vegetable oil
1/4 cup water

Cream Cheese Filling Ingredients:
1, 8 ounce package cream cheese
1 whole egg
1/2 cup sugar
1/8 teaspoon almond extract
1/8 teaspoon salt
1 teaspoon lemon juice

Method:

Preheat oven to 375°F.

1. Prepare the muffin topping by combining sugar, cinnamon and almonds in a small bowl. Mix well and set aside.

2. Puree one half cup of the California cling peach slices and set aside. Dice the remaining California cling peach slices (about one half cup) and set aside.

3. To prepare the muffin batter, combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate large bowl, mix the eggs, vegetable oil and water. Add the flour mixture to the egg mixture and blend well. Stir in the pureed peaches. Then, fold in the diced peaches. Set aside.

4. To prepare the filling, beat the cream cheese until soft. Add the egg, sugar, almond extract, salt and lemon juice. Beat until completely smooth and set aside.

5. In paper-lined muffin pans, scoop a heaping tablespoon of muffin batter into the bottom of each muffin mold. Then, scoop two teaspoons of the cream cheese mixture into the center of each muffin. Cover cream cheese mixture with a second scoop of batter.

6. Sprinkle each muffin with topping mixture and bake in the 375°F oven for 15-20 minutes. Remove from oven, allow to cool, and serve as desired.

Makes: 12 muffins

 

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Dine & Dish Easy Peach Dump Cake

Recipe courtesy of: Kristen Doyle of Dine & Dish and Joyce H.

From Kristen:

I’m going to be 100% honest with you as I was very skeptical of this recipe. 3 ingredients? How on earth can it be any good? I’m eating my words along with this Peach Dump Cake because it is soooo good, especially for how simple it is. It is almost like a peach cobbler and goes very well with a scoop of vanilla ice cream or homemade whipped topping. I think it could also easily be made using fresh peaches in a simple syrup.

Ingredients:
1 Large Can Peaches (I used a 29 ounce can and did not drain the juice)
1 yellow cake mix
1 stick butter

Method:
Grease bottom of a 9×13 pan.
Pour in yellow cake mix (dry).
Pour can of peaches over cake mix.
Melt butter and pour over the top of the peaches and cake mix.
Bake in a pre-heated 350° for 40 minutes or until bubbly.

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