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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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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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Almond-Coated Peach and Goat Cheese Balls

Recipe Courtesy of Cara from Big Girls, Small Kitchen and Pacific Coast Producers

From Cara:

“These easy-to-make gems are perfect for spring entertaining—as suited to an Easter lunch spread as to the first outdoor cocktail party of the season. In fact, aside from toasting the almonds, this appetizer doesn’t require you to have the oven on.

You can make bite-sized balls of cheese with any flavoring you like, but I adore how the little pieces of peach show up each time you bite into the clouds of goat cheese. Don’t skimp on the toasted nuts to coat!”

Makes about 20 one-inch balls

Ingredients
1 cup slivered almonds
2 peach halves in syrup, chopped
10 ounces fresh goat cheese, at room temp
3 tablespoons balsamic vinegar
1 1/2 tablespoons syrup from peach can

Method:
Preheat the oven to 350°F. Place the almonds on a baking sheet and toast until fragrant and just golden, about 8 minutes. Remove to a bowl to cool, then chop very finely either by hand or in a food processor. If you use a food processor, be careful not to pulse too much or you’ll end up with nut butter.

Meanwhile, chop the peaches into a very fine dice. Place in a small mixing bowl and add the fresh goat cheese. Use a silicone spatula to mix very well.

Shape the goat cheese-peach mixture into 1-inch balls with your hands. You may need to run your hands under cold water occasionally, to prevent balls from sticking. If peach pieces fall out, wedge them back in.

Place the chopped almonds on a plate and roll the cheese balls through to coat completely. Set on a platter and refrigerate until ready to serve.

Make the balsamic drizzle: place the vinegar and syrup in a saucepan and bring to a boil. Decrease the heat to low and simmer for 2 minutes, until syrupy. Scrape into a little bowl to cool.

Drizzle each ball with some syrup before serving.

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Roasted Salmon with Peach Salsa

Recipe Courtesy of: Dara Michalski from Cookin’ Canuck and Pacific Coast Producers

This healthy and flavorful salsa can go anywhere! Try it on chicken, fish or serve it up with baked chips for your next party. The California peaches add a burst of freshness!

Ingredients:

1 15 oz. can California cling peach slices, drained and chopped
1 cup chopped tomatoes
¼ cup diced red onions
½ jalapeno, seeded and minced
3 tbsp. minced cilantro
2 tbsp. fresh lime juice
1 tsp. honey
1/8 tsp. salt
4 (5 oz. each) salmon fillets
3 tsp. olive oil
¼ tsp. salt
¼ tsp. group pepper

Method:
1. For the salsa, in a medium bowl, gently toss together the peaches, tomatoes, onions, jalapeno, cilantro, lime juice, honey and salt.

2. For the salmon, preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly coat the foil with cooking spray.

3. Place the salmon fillets on the prepared baking sheet. Rub 1 ½ teaspoons olive oil over each salmon fillet and season with salt and pepper.

4. Roast the salmon until just cooked through, 10 to 12 minutes.

5. Place a piece of salmon on each plate and top with the peach salsa and serve.

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Peaches & Cream Dump Cake

Recipe Courtesy of Lemon Tree Dwelling

Ingredients:
1 box white or yellow cake mix
1 can peach pie filling
1 can sliced peaches in light syrup (don’t drain)
1 stick unsalted butter, cut in pieces
1 cup white chocolate chips
1 cup pecan halves (optional)

Method:
1. Spread pie filling in a greased 9×13 inch pan.
2. Spoon on the peaches, then the dry cake mix.
3. Top with butter pieces, white chocolate chips, and pecans.
4. Bake at 325 degrees for 60-70 minutes.
5. Serve with whipped cream.

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Peach Pie Bars

Recipe Courtesy of: Eva from Eva Bakes

Ingredients

Crust and Topping
1 and 1/2 cups all-purpose flour
3/4 cup granulated sugar
pinch salt
12 TBSP unsalted butter, chilled

Peach Filling

2 eggs, beaten
3/4 cup sugar
1/2 cup plain Greek yogurt (I used a 7 oz container of plain FAGE yogurt
6 TBSP flour (I upped this to 12 TBSP since I used more Greek yogurt
pinch salt
1/2 teaspoon vanilla
2 (15 ounce) cans of California sliced peaches, drained and chopped

 Method

1. Preheat your oven to 350 degrees F.2. Grease and line a standard 8″x8″ square baking pan and set aside (I used my silicone pan and did not grease or line it).3. In a large bowl, combine the flour, sugar and salt together. Using a pastry cutter or two forks, cut in the chilled butter until the mixture resembles coarse sand and is crumbly. Set aside about 3/4 cup of the crumb mixture. Transfer and press the remaining mixture into the bottom of your prepared baking pan. Bake for 10-12 minutes and allow to cool for another 10 minutes.4. In a separate large bowl, mix together the eggs, sugar, Greek yogurt, flour, salt and vanilla. Gently fold in the chopped peaches.

5. After the crust has cooled, pour the peach filling on top of the semi-baked crust. Gently sprinkle on the reserved crust mixture. Bake in your oven for 60-75 minutes or until the top becomes golden in color.

6. Allow the bars to cool completely before cutting and serving. Bars should be stored in an airtight container in the refrigerator and will keep for several days. Feel free to serve with a scoop of your favorite ice cream.


Yield: One 8″x8″ pan; about 16 bars

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