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 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.
PEACHY KEEN SLUSH
This luscious citrus sparkler gets an extra kick from peach schnapps, a delicious complement to light salads.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 8h15m
Yield 22
Number Of Ingredients 7
Steps:
- In medium saucepan, combine sugar and 2 cups of the water; mix well. Bring to a boil. Boil 3 minutes. Set aside to cool slightly.
- In large nonmetal freezer container, combine concentrates, remaining 3 cups water, the schnapps and lemon juice; blend well. Stir in sugar mixture. Cover; freeze at least 8 hours or overnight until frozen, stirring 2 or 3 times after 2 hours.
- To serve, spoon 1/2 cup slush mixture into each glass. Add about 1/3 cup ginger ale to each; stir gently.
Nutrition Facts : Calories 120, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 3/4 Cup, Sodium 15 mg, Sugar 28 g
TILAPIA TAMALES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Unwrap these flavorful tamales to discover the surprise filling - a flaky, perfectly cooked tilapia fillet. The tilapia is surrounded with chile pepper cream cheese, red peppers, green onions, and a sweet masa dough made with fresh corn. Fresh vegetables and healthy fish together in one savory foil-wrapped package - what could be better?
Provided by blazes
Categories Grains
Time 1h40m
Yield 4 tamales, 4 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle the tilapia fillets with the juice of one lime juice and season with salt and pepper. Refrigerate until ready to assemble tamales.
- Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
- Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
- Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Set aside.
- Whisk together the softened cream cheese, mayonnaise, lime juice and red chile sauce to taste.
- Assemble tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
- Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the chile cream cheese mixture on top of the masa, and top with 1 tablespoon each chopped red pepper and green onions. Place one tilapia flillet on top of the cream cheese and vegetables, and spread another tablespoon of the chile cream cheese over the fish. Sprinkle with 1/2 tablespoon Parmesan cheese. Top with another 1/3 cup masa, and spread it to cover the filling.
- Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
- Make 3 more tamales in the same way.
- Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
- Let tamales cool for 15-20 minutes before serving.
- Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales. You can divide the filling into smaller portions to make 8-10 smaller tamales, or even 16 appetizer-size tamales.
Nutrition Facts : Calories 694.1, Fat 43.5, SaturatedFat 22.6, Cholesterol 173.4, Sodium 1431.5, Carbohydrate 60.6, Fiber 5.3, Sugar 17.9, Protein 23.4
SWEET & SASSY PEACHY KEEN TILAPIA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I created this recipe when we had friends coming over for dinner. I wanted to grill out, but keep it simple, light & delicious. These were such a hit. Everyone, kids & adults, loved having their own pouch. The flavors blended together perfectly & clean up was a snap!
Provided by Deezrecipeze
Categories Healthy
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Zest & juice lemon.
- In a bowl, add corn, beans, pepper, peach, jalapeno, lemon zest & olive oil. Season with salt & pepper & toss gently. Set aside.
- Thin preserves with lemon juice. Stir in pepper flakes & Cayenne.
- Spray 4 sheets of Reynolds Wrap with non stick spray. Brush preserves on fish. Place each fillet on a foil sheet. Top with 1/4 of corn relish. Fold foil to form pouches. Place on a medium grill for 10-12 minutes.
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