Friday, June 27, 2014

Friday Foodday

Happy Friday lovebugs, here are my favorite recipes this week.

Peach Pie with Almond Crumble
c/o Love Grows Wild
  • Pie:
  • 1 refrigerated pie crust (I use Pillsbury)
  • ⅔ cup granulated sugar + 2 tablespoons
  • ⅓ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 6 cups peaches, peeled and sliced
  • 1 teaspoon lemon juice

  • Crumble:
  • 1 cup flour
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • 1 stick cold unsalted butter, cut into cubes
  • ¼ cup almonds, whole

  1. For the Pie: Place peach slices in a large bowl and sprinkle with 2 tablespoons of sugar. Gently stir until peaches are evenly coated and let sit for 10-15 minutes. Drain any juices that have collected and toss peach slices with lemon juice. In a large mixing bowl, combine the remaining ⅔ cup sugar, flour, and cinnamon. Add peach slices and stir until evenly coated in the sugar mixture.
  2. Heat oven to 400ºF. Line a pie pan with the refrigerated pie crust and flute edges, if desired. Spoon peaches into the pastry-lined pie pan and add the crumble topping over the peaches. (see crumble instructions below)
  3. Loosely tent pie with foil and bake on the middle oven rack for 45 minutes, removing the foil for the last 15 minutes. Cool pie on a wire rack at least 2 hours before serving.
  4. For the Crumble: Add flour and salt to a food processor and pulse until combined. Add brown sugar, butter, and almonds and process again until well combined. Sprinkle almond crumble over the peaches before baking.

Doritos Taco Salad
  • 1 lb 95% lean ground beef
  • 1 (1.25 oz) packet reduced sodium taco seasoning
  • 1 medium-large head of iceberg lettuce, chopped into bite sized pieces 
  • 1 medium-large tomato, diced
  • 4 oz 50% less fat or 2% sharp cheddar cheese, shredded 
  • 4 oz nacho cheese Doritos, broken up a bit into bite sized pieces
  • 1 cup light Catalina or French dressing
  1. Brown the ground beef in a skillet over medium heat, breaking it up into pieces with a wooden spoon. Add the packet of taco seasoning and stir until well coated. Set aside.
  2. In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.

Black Eyed Pea Dip
  •  15 oz canned no salt black eye peas  (Eden)
  • 2 cloves garlic, crushed or minced
  •  3 tbsp fresh lime juice (from about  1 1/2 limes)
  •  1 tbsp extra virgin olive
  •  1 tsp cumin
  •  pinch crushed red pepper flakes
  •  1/2 tsp kosher salt
  •  1 cup cooked corn, fresh or frozen, thawed
  •  1 cup cherry tomatoes, quartered
  •  1/4 cup minced red onion, finely diced
  •  1/4 cup cilantro, chopped
  • 1 jalapeño, seeded and diced (optional)
  •  1 medium avocado, diced
Rinse and drain the black eyed peas in a colander. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.

Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.