SPICY CHICKEN BREASTS WITH PEPPER PEACH RELISH
This summery chicken recipe is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In another bowl, combine the peaches, peppers, onion, mint and 2 tablespoons glaze; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.
Nutrition Facts : Calories 263 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 379mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
SWEET AND SPICY PEACH RELISH
Here's a great recipe to use up those extra, or underripe, or overripe peaches this season - a sweet and spicy peach relish! So easy to make, doubles as a peach chutney, and can be customized to your taste! Makes about 1 3/4 cups
Provided by Dini @ The Flavor Bender
Categories Appetizer Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- Place the onion, sugar and lemon juice in a saucepan. Heat over medium-heat while stirring to melt the sugar.
- Cook for about 5 - 10 minutes until the liquid thickens and has a syrup-like consistency.
- Add the salt, crushed chili flakes and cubed peaches. Stir to mix.
- Heat over medium-heat while stirring frequently until the peaches soften, and the liquid is mostly evaporated. This may take about 20 - 30 minutes.
- Scrape the relish into glass jars and serve as needed (can be stored in the fridge for about 5 - 7 days).
Nutrition Facts : ServingSize 1 tbsp, Calories 30 kcal, Carbohydrate 7 g, Sodium 44 mg, Sugar 6 g
DELICIOUS SPICY PEACH CHUTNEY
Steps:
- Gather the ingredients.
- Bring a large pot of water to a boil over high heat. Meanwhile, cut a small "X" in the bottom of each peach using the tip of a paring knife.
- Put the peaches into the boiling water for 1 minute. Remove them from the water with a slotted spoon and transfer them to a large bowl. Let them cool just until they are comfortable to handle.
- The brief blanching should make it easy to peel the skins off of the peaches by hand, but use a knife if you hit any stubborn spots. Compost or discard the skins.
- If you are working with freestone peaches , run a knife around the circumference of each peach. Its halves should be easy to twist apart. Discard the pits.
- If you are working with clingstone peaches, it's easier to remove the peach flesh from the pit using a paring knife. Simply slice off small chunks until you've removed as much as you can. Discard the pits.
- Chop the peeled and pitted peaches into approximately 1/2-inch chunks.
- Combine all of the ingredients in a large pot over medium-high heat.
- Cook, stirring frequently until the peaches soften to the point that they start to fall apart when you stir the chutney. If the chutney seems too liquid at that point, raise the heat to high and continue to cook it until a wooden spoon dragged across the bottom of the pot leaves a trail that doesn't fill in with chutney even after a couple of seconds.
- Ladle the chutney into clean pint or 1/2-pint canning jars (it is not necessary to sterilize the jars for this recipe because of the length of the canning time). Leave 1/2-inch of headspace.
- Wipe the rims with a paper towel or clean dishtowel. Screw on canning lids and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 442 kcal, Carbohydrate 112 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, Sodium 224 mg, Sugar 99 g, Fat 1 g, ServingSize 4-5 Half Pints (64-80 Servings), UnsaturatedFat 0 g
PEACH AND PEPPER RELISH
Great on chicken, pork chops, or by the spoonful on a cracker with brie.
Provided by Loretta's Recipe Journal
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h20m
Yield 24
Number Of Ingredients 7
Steps:
- Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 24.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 51 mg, Sugar 23.5 g
PEPPER RELISH
This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We've also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I've caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I've made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It's just slightly hot.
Provided by CindyMarie
Categories Spreads
Time 3h
Yield 7-9 half pints, 90 serving(s)
Number Of Ingredients 9
Steps:
- Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
- Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
- Reduce heat and add vegetables, simmering 10 minutes.
- Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 31.5, Fat 0.1, Sodium 157.1, Carbohydrate 7.5, Fiber 0.5, Sugar 7, Protein 0.2
GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH
A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.
Provided by Elizabeth Green
Categories Pork Fourth of July Father's Day Backyard BBQ Dinner Meat Pork Chop Grill Grill/Barbecue Gourmet Peach Onion Summer
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
- Add pork chops to brine and let stand at room temperature for 1 hour.
- Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
- Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
- Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
- Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
- Transfer chops to a platter and let stand for 5 minutes before serving.
- Serve chops with peach relish.
PEACH AND PEPPER RELISH
There's no cooking required for this sweet and spicy combination of peaches, red bell peppers and Serrano chiles.
Provided by Cheri Liefeld
Categories Condiment
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, mix all ingredients. Serve or cover and refrigerate.
Nutrition Facts : ServingSize 1 Serving
SPICY CHICKEN BREASTS WITH PEPPER PEACH RELISH FOR 2
This summery entree is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers. Roxanne Chan - Albany, CA
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In a small bowl, combine the peach, peppers, onion, mint and 1 tablespoon glaze; set aside., Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish.
Nutrition Facts : Calories 263 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 379mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS
This relish is also delicious atop grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
- Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.
GRILLED PEACH RELISH
This relish goes well with grilled or roasted pork, chicken, or duck.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 7
Steps:
- Drizzle peaches and onion with oil and rub to coat. On a grill or in a grill pan over high heat, grill peaches and onion until peaches are lightly charred and skins begin to loosen, about 10 minutes, rotating occasionally. Let cool.
- Remove and discard peach skins. Chop peaches into medium chunks and onion into smaller chunks. Combine in a bowl with remaining ingredients and season with salt and pepper.
Nutrition Facts : Calories 32 g, Fat 2 g, Protein 1 g
SHRIMP CAKES WITH PEACH JALAPENO RELISH
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a food processor, pulse shrimp. Place into a large bowl. Pulse corn, pepper, onion and jalapeno. Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs. Stir well together. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.
- Heat a large skillet with vegetable oil over medium heat.
- In a shallow dish, add the remaining 1 cup of panko; add salt and pepper. Bread the cakes in the panko. Add the cakes in batches to the oil, cooking about 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish.
- Combine all ingredients in a small bowl. Chill until ready to serve.
PEACH AND PEPPER RELISH
Great on chicken, pork chops, or by the spoonful on a cracker with brie.
Provided by Loretta's Recipe Journal
Categories Relishes
Time 1h20m
Yield 24
Number Of Ingredients 7
Steps:
- Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 24.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 51 mg, Sugar 23.5 g
SWEET AND TANGY PEACH RELISH
Provided by Elizabeth Green
Categories Sauce Fruit Onion Side Vegetarian Peach Summer Simmer Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.
PEACH-HOT PEPPER JAM
Excite your taste buds with our delicious Peach-Hot Pepper Jam. Our sweet and spicy Peach-Hot Pepper Jam is one of our favorite summertime spreads.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h5m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
- Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
- Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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