Weekend Recipes

Finally, the weekend! Here are today's recipes. Enjoy!

BROWN BUTTER PEACH CUPCAKES

One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes

To view this online, click here.

Ingredients

For the Cupcakes

3/4 cup butter

1 cup peach puree*

1 cup packed brown sugar

1/2 cup white sugar

1/2 tsp vanilla

2 large eggs, room temperature

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 cups finely diced peaches

For the Frosting

1/2 cup butter, softened

4 oz cream cheese, softened

1/2 cup peach puree*

1 tsp vanilla

5-6 cups powdered sugar

Instructions

Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.

Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.

Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.

To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.

*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.

GRILLED CHICKEN SALSA VERDE

This comes from the Tablespoon newsletter. It starts, “Go green! Tomatillo salsa is an eye-catching, tasty topper to marinated chicken breasts.” Prep Time: 35 minutes; Total Time: 8 hr. 50 minutes; Yields: 12 servings.

To view online, click here.

Ingredients

2 tablespoons olive oil

5 large cloves garlic, halved

1 small white onion, quartered, separated

1 1/2 lb tomatillos (about 13)

3 medium to large jalapeño chiles, seeded

1/2 cup loosely packed fresh cilantro (10 to 15 sprigs)

2 teaspoons salt

1 teaspoon sugar

1 teaspoon ground cumin

12 boneless skinless chicken breasts (about 4 1/2 lb)

Directions

In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.

Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.

Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.

Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.

Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.

Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.

MINI FRENCH SILK COOKIE PIES

This is also from the Tablespoon newsletter. This one begins, “Decadent mini pies with chocolate chip cookie crust and French silk filling. They are simply too cute to eat just one!” Prep Time: 30 minutes; Total Time: 1 hr. 15 minutes; Yields: 24 servings

To view this online, click here.

Ingredients

1 (16.5 ounce) roll Pillsbury™ refrigerated chocolate chip cookie dough

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 teaspoon kosher salt

3 ounces semi-sweet baking chocolate, melted and cooled

1 teaspoon pure vanilla extract

2 large pasteurized eggs, at room temperature

Whipped cream, for serving

Chocolate shavings, for serving

Directions

Prepare the Crust: Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.

Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.

Prepare the Filling: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)

Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.

CHICKEN WITH PICANTE PEACH SALSA

This comes from Campbell's Kitchen, and starts off, “Jazzed-up chicken sports a sweet-and-spicy glaze made with peach preserves, Pace® Picante Sauce, cumin and chili powder, and is served with a flavorful peach salsa.” Prep: 10 min; Total: 25 min; Serves 6

To view this recipe online, click here.

Ingredients

2/3 cup Pace® Picante Sauce

2 tablespoons lime juice

1 can (about 15 ounces) peach halves in heavy syrup, drained and diced

1/3 cup chopped red bell pepper or green bell pepper

2 green onions, sliced (about 1/4 cup)

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 3/4 pounds skinless, boneless chicken breast halves

1/2 cup peach preserves or apricot preserves

Directions

Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.

Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.

Serve the chicken with the peach salsa mixture.

ITALIAN PEPPERONI-VEGETABLE QUICHE

This comes from the Tablespoon newsletter, and starts “Bake up a cheesy quiche loaded with colorful, good-for-you veggies.” Prep Time: 20 minutes; Total Time: 60 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning

1 1/2 cups shredded mozzarella cheese (6 oz)

1/2 cup chopped seeded tomato

1/2 cup sliced pepperoni, chopped

5 eggs

3/4 cup milk

1 teaspoon Italian seasoning

Directions

Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

Microwave broccoli, carrots and peppers as directed on box.

Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.

Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving.

BRUSCHETTA

This comes from Ree Drummond of The Food Network's The Pioneer Woman. It starts off, “Red and yellow grape tomatoes are the star of this two-bite appetizer. These juicy in-season bites only need a bit of garlic, oil, balsamic and basil before they're spooned onto grilled baguette slices.” Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr.; Cook: 10 min; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.print.html?oc=linkback

Ingredients

4 tablespoons olive oil

5 cloves garlic, finely minced

1 pint red grape tomatoes, halved lengthwise

1 pint yellow grape tomatoes, halved lengthwise

1 tablespoon balsamic vinegar

16 whole fresh basil leaves, plus more as needed, chiffonade

Salt and freshly ground black pepper

1 whole baguette or crusty loaf

1 stick butter

Directions

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.

Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.