PEACHY-KEEN PANINI
Prepare the best grilled cheese sandwiches when you combine peaches, salsa, turkey and the yummiest cheese. Enjoy this recipe in just 20 minutes!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat panini grill.
- Combine peaches and salsa.
- Fill bread slices with cheese, turkey and peach mixture to make 4 sandwiches. Brush outsides of sandwiches with oil.
- Grill 5 min. or until cheese is melted and sandwiches are golden brown.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1200 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 3 g, Protein 22 g
TURKEY PARMESAN PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
- Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
- Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.
FAMILY-SIZE ITALIAN PANINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Pulse the banana peppers, olives, 1/4 teaspoon oregano and 1 tablespoon olive oil in a food processor until finely chopped.
- Split open the loaf of bread, leaving one side attached. Brush the inside with 2 tablespoons olive oil. Fill with a layer of tomato, then salami, ham, coppa and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; place a cast-iron skillet on top to weight it down. Bake until the bread is crisp and the cheese is melted, about 20 minutes.
- Meanwhile, whisk the banana pepper brine, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon oregano and a pinch each of salt and pepper in a large bowl. Toss with the romaine. To serve, unwrap the sandwich and cut into pieces. Serve with the salad.
Nutrition Facts : Calories 660, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 83 milligrams, Sodium 2341 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 31 grams, Sugar 2 grams
PEACHY KEEN BARS
This simple dessert is a cross between peaches and cream and a peach cobbler in bar form. They're sweet, creamy, and soooo good. Easy to make, you can throw them together in no time. The bars have a crust layer, that's topped with a sweet cream cheese filling and peaches on top of that. On top, there's a sweet crumb layer. This a...
Provided by Paula Todora
Categories Cookies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick cooking spray.
- 2. In a large bowl mix cake mix, butter, and 1 egg with a fork until you get a crumbly mixture.
- 3. Set aside 1 1/2 cup of crumbs for topping.
- 4. Press the remaining crumbs on bottom of prepared pan; Bake 8 minutes.
- 5. Dice drained peaches and spread over top of crust.
- 6. In the bowl of an electric mixer on medium-high speed, beat the cream cheese, sugar, remaining egg, and vanilla extract.
- 7. Spread over top of peaches.
- 8. Sprinkle with reserved crumbs. Bake 30 minutes.
- 9. Chill at least 30 minutes before serving. Serves 12. Store leftovers in the refrigerator.
PEACHY KEEN DAIQUIRIS
You won't mind breaking out the blender for these frosty fruit drinks-they're a breeze to whip up. If you don't have fresh, use frozen peaches. A dash of grenadine gives the golden daiquire a blush of red.-Joan Antonen, Arlington, South Dakota
Provided by Taste of Home
Time 10m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Place the ice, peaches, limeade concentrate, orange juice, confectioners' sugar and, if desired, rum in a blender; cover and process for 30 seconds or until smooth. Pour into chilled glasses; add grenadine, if desired. Serve immediately.
Nutrition Facts : Calories 247 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 62g carbohydrate (58g sugars, Fiber 1g fiber), Protein 1g protein.
TURKEY BRUSHETTA PANINI
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- HEAT panini grill to medium heat.
- FILL bread slices with turkey, cheese, basil and tomatoes.
- SPREAD outside of sandwich with mayo.
- GRILL 3 min.or until golden brown.
- If You Don't Have a Panini Grill: Heat skillet on medium heat. Cook sandwich 5 min. on each side or until cheese is melted and sandwich is golden brown on both sides, gently pressing down top of sandwich with a spatula to flatten slightly as it cooks.
- Substitute: Substitute 2 tsp. KRAFT Tuscan House Italian Dressing and Marinade for the mayo.
- Take Along: If packing for a brown-bag lunch, spread mayo on inside of sandwich and serve cold.
- KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb is made of pasteurized process cheddar, low-moisture part-skim mozzarella and provolone cheese, herb & garlic.
PEACHY-KEEN SMOOTHIES
Provided by Food Network Kitchen
Time 10m
Yield 4 smoothies
Number Of Ingredients 7
Steps:
- Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg.
PEACHY KEEN SMOOTHIES
Provided by Food Network Kitchen
Time 10m
Yield 4 smoothies
Number Of Ingredients 7
Steps:
- Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg.
- Photograph courtesy of Andrew Mccaul
PEACHY SWEDES WITH RICOTTA FILLING
Steps:
- For the gingered peach topping: Preheat the oven to 200 degrees F.
- Place the peaches, sugar, fresh ginger, ground ginger, white pepper and 3 cups water in a large saucepan over medium heat. Let simmer for 20 minutes. Drain the peaches and reserve the cooking liquid. Return the cooking liquid to the saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook until the liquid has reduced by half and has a syrupy consistency. Pour the syrup over the peaches and hold in the oven. The peaches can be made up to 3 days in advance and refrigerated. Gently rewarm in a saucepan.
- For the ricotta filling: In the bowl of a food processor, combine the ricotta and cream cheese. Mix on high until perfectly smooth. Add the sugar and almond extract and pulse until combined. Transfer to a small bowl. The ricotta filling will keep in the refrigerator for three days.
- For the Swedish pancakes: In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, milk, sugar and almond extract and whisk until light and fluffy. Add the flour and salt and whisk thoroughly to eliminate all lumps and make a smooth batter. With the stand mixer running on low, slowly stream in the melted butter until well combined. For a thinner pancake, adjust the thickness of the batter by adding a bit more milk. The pancake batter will keep in the refrigerator for up to three days. Whisk before using.
- Heat a griddle or nonstick skillet over medium-high heat. Lightly butter the skillet and wait until the butter gets frothy and light in color but not browned. Add 1/8 cup of the pancake batter to the pan and cook until the edges are lightly browned. Flip over the pancake, put a spoonful of the ricotta filling into the center and cook until the other side is light golden brown. Fold the pancake in half (think quesadilla) and transfer to a large serving platter. Repeat the process until all of the batter has been used. Top with the gingered peaches, dust with the confectioners' sugar and serve.
PEACHY-KEEN HALLOUMI FRITTERS
Use up the season's juicy, sun-ripened peaches in this corn fritter recipe filled with gooey Halloumi cheese and sweet onions. These fritters are decadent and slightly sweet, and homegrown herbs add a fresh taste. The addition of prosciutto makes this recipe feel fancy with little effort. -Chainey Kuykendall, Richmond, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, egg white, milk and honey until blended. Add to dry ingredients, stirring just until moistened. Fold in onion and cheese; let stand 10 minutes., In an electric skillet or deep fryer, heat oil to 375°. Stir batter. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. (Keep cooked fritters warm on a baking sheet in a 200° oven until all fritters are made,), Serve fritters with chopped peach and prosciutto; sprinkle with additional pepper.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 159mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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