A Special Salad for Summer

   

This dish from Chef Ronaldo Linares is best served on the side, but stands on its own!  The chef stopped by Tonia's Kitchen to talk about his Peach and Corn Salad, that not only is diabetic-friendly, but is also great for this summer season!  He told Tonia that what gives the salad its Cuban spin is some Queso Fresco and lime.  Combine that with the flavor that comes when you sear peaches and grill corn, and you have a wonderful sidemate on your plate that really feels right at home in the summer!

For the salad

5 ripe peaches, washed and cut into quarters

¼ teaspoon vanilla extract

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

2 teaspoons avocado oil, divided

5 ears corn, husks removed, washed

1 small red onion, peeled and thinly sliced (about 1 cup)

For the dressing

3 tablespoons fat-free plain Greek yogurt

½ teaspoon kosher salt

1 teaspoon cracked black pepper

1 teaspoon fennel seed

¼ teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon avocado oil

2 tablespoons lime juice

1 tablespoon finely chopped cilantro

To a large bowl, add peaches, vanilla, nutmeg, cinnamon, and 1 teaspoon avocado oil, and toss gently.

Preheat a medium nonstick pan over medium heat. Add peaches to the pan and lightly brown them on both sides. Transfer to a small baking sheet and place in the refrigerator.

Place corn in a pot of cold water and bring to a boil until corn is cooked through, about 10–15 minutes. Remove from water and cut in half.

Preheat a medium nonstick pan over medium heat and add 1 teaspoon avocado oil. Wait 10 seconds and then add corn. Lightly brown all sides of the corn. Transfer corn to a small baking sheet and place in the refrigerator.

Once peaches and corn are cool, remove from the refrigerator. Cut the corn kernels off the ear; add to a bowl along with the peaches and add onions.

To a separate bowl, add all dressing ingredients. Whisk together until it reaches a smooth consistency. Add dressing to corn, peaches, onions, and toss gently. Serve.

For the Gourmet on The Go!

We all know time is short and good food can be at a premium. That's why one cookbook author laid down the gauntlet (or at least a time limit) on her recipes. Caitlin Prettyman, who wrote Fast and Fresh Calmex Cooking, stopped by Tonia's Kitchen to talk about Grilled Pork Chops with Peach Salsa. Two elements here, one involves the homemade honey sauce that you baste the chops with while grilling, and then the fresh Peach Salsa, which you serve them with. Both combine to provide a sweet, yet smokey taste that sings in the summer! The best news here, this recipe is only expected to take you 30 minutes! Caitlin told Tonia she offers a lot of timesaving tips in all her recipes. Because she knows that good food needn't take all day to create!

This Donut's a Peach...Literally!

Looking for grilling ideas? Then look no further than a new cookbook out from the grillmaster himself, Steven Raichlen. He's out with a new cookbook called Beer Can Chicken. A reminder that Steven released a cookbook by the same name back in 2004, and this is version 2.0! Steven came by Tonia's Kitchen to talk about the book and really how to grill some of the most off-beat things you can think of. That includes donut peaches! Steve told Tonia about one his more unusual items, and yes...the peaches are grilled. Peach BBQ Donuts. Steven says they're a great dessert, especially when topped with his brown sugar butter rum glaze. What a great grilling idea!

• ground cinnamon 
• ground cloves 
• mint
• butter
• donut peaches
• rum

A Delicious Super Duo

  

This dish from Chef Ronaldo Linares is best served on the side, but stands on its own!  The chef stopped by Tonia's Kitchen to talk about his Peach and Corn Salad, that not only is diabetic-friendly, but is also great for this summer season!  He told Tonia that what gives the salad its Cuban spin is some Queso Fresco and lime.  Combine that with the flavor that comes when you sear peaches and grill corn, and you have a wonderful sidemate on your plate that really feels right at home in the summer!

Happy July 4th From All of Us at Tonia's Kitchen

For the salad

5 ripe peaches, washed and cut into quarters

¼ teaspoon vanilla extract

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

2 teaspoons avocado oil, divided

5 ears corn, husks removed, washed

1 small red onion, peeled and thinly sliced (about 1 cup)

For the dressing

3 tablespoons fat-free plain Greek yogurt

½ teaspoon kosher salt

1 teaspoon cracked black pepper

1 teaspoon fennel seed

¼ teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon avocado oil

2 tablespoons lime juice

1 tablespoon finely chopped cilantro

To a large bowl, add peaches, vanilla, nutmeg, cinnamon, and 1 teaspoon avocado oil, and toss gently.

Preheat a medium nonstick pan over medium heat. Add peaches to the pan and lightly brown them on both sides. Transfer to a small baking sheet and place in the refrigerator.

Place corn in a pot of cold water and bring to a boil until corn is cooked through, about 10–15 minutes. Remove from water and cut in half.

Preheat a medium nonstick pan over medium heat and add 1 teaspoon avocado oil. Wait 10 seconds and then add corn. Lightly brown all sides of the corn. Transfer corn to a small baking sheet and place in the refrigerator.

Once peaches and corn are cool, remove from the refrigerator. Cut the corn kernels off the ear; add to a bowl along with the peaches and add onions.

To a separate bowl, add all dressing ingredients. Whisk together until it reaches a smooth consistency. Add dressing to corn, peaches, onions, and toss gently. Serve.

This Chicken's Peachy Keen!

And it's both sweet and spicy. Jessica Formicola, from Savory Experiments.com stopped by Tonia's Kitchen to talk about her Peach and Chicken Picante, served over rice. Jessica told Tonia it's really an all-in-one with protein, starch, and fruit...maybe even some onions to boot. Jessica says the flavors really sing here, and she adds it's really no more than 15-minute cook time. Peaches are one of Jessica's favorite foods, and she says next to eating one whole, this is her favorite way to peach! 

• 12 ounces yellow peaches in natural juices or lite syrup
• 3 chicken breasts boneless and skinless
• 1 tablespoon extra virgin olive oil
• 1/4 cup roasted red peppers diced
• 1/2 cup Salsa
• 2 tablespoons frozen orange juice concentrate
• 2 tablespoons cilantro roughly chopped
• 1/2 teaspoon crushed red pepper optional
• 4 cups instant rice cooked
• Fine sea salt and ground pepper

• Drain peaches and reserve all liquid.
• Season chicken with fine sea salt and pepper. Heat extra virgin olive oil in large skillet over medium heat.
• Add chicken, cooking until browned and cooked through. Remove to a paper towel lined plate to drain.
• In the same skillet add roasted red pepper and cook for 2 minutes. Add peach liquid (NOT PEACHES), salsa, frozen orange juice concentrate and crushed red pepper, if desired. Bring to a low simmer, approximately 3-4 minutes.
• Add peaches and cilantro, stirring to combine. Add chicken, toss to coat with sauce and continue to cook for 2 minutes.
• Serve chicken and sauce over rice. Enjoy!
• If you’ve tried this recipe, make sure to come back and let us know how it was!