GRILLED PEACHES WITH BROWN SUGAR AND CINNAMON

Yields 6 peach halves
Grilled Peaches with Cinnamon and Brown Sugar


These Grilled Peaches with Cinnamon and Brown Sugar are a delicious, healthier dessert. Fresh peaches are lightly grilled and then topped with a cinnamon and brown sugar mixture that caramelizes to perfection. With just four ingredients and hardly any prep time, you can have this easy dish ready in minutes!


5 minPrep Time

5 minCook Time

10 minTotal Time



INGREDIENTS
3 tablespoons brown sugar
1/2 tablespoon cinnamon
3 peaches, halved and pits removed
1 tablespoon unsalted butter, melted
Yogurt, ice cream and/or caramel syrup for topping, if desired

INSTRUCTIONS
Preheat grill (or a grill pan) to medium heat.
Mix brown sugar and cinnamon in a small bowl. Set aside.
Lightly brush the cut side of peaches with melted butter.
Place peaches, cut side down, onto grill pan. Grill for about 3 minutes, or until peaches start to soften just a little and grill marks form.
Flip peaches over and sprinkle tops with cinnamon brown sugar mixture.
Grill for an additional 2-3 minutes, or until sugar mixture begins to caramelize.
Remove peaches from grill pan.
Serve immediately with yogurt or ice cream, if desired.

SEAFOOD CORNBREAD DRESSING

This is a delicious entree or side dish that’s perfect for the Lenten season.
Ingredients
2 boxes Jiffy Corn Bread (or use your own, if you like)
1 cup butter (margarine)
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup chopped green onions
1 (10 oz) can cream of shrimp soup
1 (14 oz) can chicken broth
1 lb shrimp, peeled and deveined
1 lb crawfish tails or crabmeat (you could use all three types of seafood if you wish)
Garlic powder, salt, black pepper and red pepper to taste
Directions


Make some cornbread from scratch, or prepare the packaged cornbread according to directions and bake. When the cornbread's done, crumble it into a large, greased baking pan.

Preheat oven to 350 degrees.

Melt margarine in a skillet, add chopped vegetables and sauté until wilted. Add soup, broth, shrimp and crawfish or crabmeat. Mix well and heat but do not boil. Add seasonings a little at a time, tasting and adjusting until you get the taste you like.

In the baking pan, on top of the cornbread, pour your seafood mixture a little at a time and mix; keep doing this until it's all mixed together. You may have to add a little more moisture (broth) to the mix if it isn't moist enough. Don't add a lot at a time, you don't want it to be runny, just thoroughly moistened.

Bake at 350 degrees for 30-45 minutes until golden brown.

CABBAGE CORN AND TOMATO SALAD

Ingredients for Cabbage Corn Tomato Salad:
1 cup red cabbage
1 cup cabbage
1/2 cup halved cherry tomatoes
1/2 cup cucumber slices
3/4 cup canned corn, drained
1/4 cup Mayonnaise
1 garlic clove, minced
Salt and pepper, to taste
Instructions
How to make Cabbage Corn Tomato Salad:
Shred cabbages really fine (a Mandoline Slicer works fantastic). Cut in three or half tomatoes. Slice cucumber into thin slices. Drain corn.
Add mayonnaise and minced garlic. Salt and pepper salad to taste and mix well.


Enjoy, friends:).

THAI CASHEW GINGER COCONUT RICE WITH PEANUT GINGER SAUCE

THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE


Prep Time: 15 mins
Cook Time: 35 mins
Yield: 8-10

INGREDIENTS
FOR THE COCONUT RICE:
1 1/2 cups dry jasmine rice
1 (15 oz) can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water
FOR THE SALAD:
2 red bell peppers, finely chopped
1 (8 ounce) bag shredded red cabbage
1 1/2 cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
3/4 cup green onions, thinly sliced
1 cup cashews, finely chopped
FOR THE GINGER PEANUT SAUCE:
1/3 cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
Lime wedges

INSTRUCTIONS
Rinse the dry rice well until the water runs clear.
In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Bring to a boil.
Once the pot reaches a rolling boil, cover, reduce heat to low, and let simmer for 15 minutes.
After 15 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes, or until the liquid is absorbed.
As you wait for the rice, make the peanut sauce.
In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it’s not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste– you might not need to use all of it. Serve with lime wedges.

NOTES

If you’d like to add meat, toss in some shredded rotisserie chicken.

HAWAIIAN TORTELLINI SALAD

Hawaiian Tortellini Salad

SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Minutes

Salad
1 (19 ounce) bag frozen cheese tortellini pasta
2 orange bell peppers, cut into bite size pieces
1 English cucumber, cut into quarters and sliced
½ medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
12 ounces (about 2 heaping cups) diced ham
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
1 tablespoon granulated sugar
1 tablespoon Dijon mustard
1 teaspoon Gourmet Garden garlic paste or fresh grated garlic
2 teaspoons Gourmet Garden Ginger Paste or fresh grated ginger
1 teaspoon course ground black pepper

Bring a large pot of water to a boil. Cook tortellini according to directions on the package.  Drain and set aside once cooked.

Chop ham and vegetables and set aside. Reserve pineapple juice from can for the dressing. Set aside.  Combine salad ingredients in a large bowl. Set aside.

In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined.  Pour dressing over salad and gently toss with salad tongs until well coated.

Serve and enjoy.

DONNA'S NOTES: Salad is excellent the next day. If you like a lighter dressing coating make 1/2 of the dressing recipe. This gives it a nice and thick coating.

If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).

This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. This will keep the salad nice and creamy. If you use all of the dressing initially your pasta may soak up all the dressing.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

FAJITA PASTA SALAD

12 ounces dried campanelle pasta, cooked al dente and drained

8 ounces sour cream

1 cup mayonnaise

1/3 cup chipotle-lime marinade (sold in the condiment aisle)

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

1 medium red sweet pepper, diced

1 medium green pepper, diced

4-6 green onions, sliced in 1/4-inch slices

1/3 cup snipped fresh cilantro (more or less, according to taste)

8 ounces cheddar cheese, diced

While pasta is cooking, combine sour cream, mayo, marinade, lime juice, chili powder and cumin. Rinse pasta with cold water until cooled. Add all but sour cream mixture; combine well. Add sour cream mixture and stir well, making sure everything is coated. Serve immediately or refrigerate until serving.



8-10 servings

BROCCOLI CORNBREAD

BROCCOLI CORNBREAD

Broccoli From Natchez

Mammy's Broccoli Cornbread

One Stick Butter, melted
4  8-oz Boxes Jiffy Corn Muffin Mix
2 Cups chopped, uncooked broccoli
1/2 cup onion, diced
4 eggs, beaten
1 8-oz carton cottage cheese
1 14-oz can Green Giant cream style corn
12 drops Tabasco

Oil skillet.  Mix ingredients and bake at 350 about 40 minutes or until firm and golden.