How was the weekend? Mine was fantastic. The boys were gone with their dad and I had every intention of working all weekend and taking the husky for a forever long hike buuuuut that didn’t work out. I did, however, have this Peach Blueberry Crisp to pick at while I caught up on everything last night so it wasn’t too bad.
This is a sponsored post written by me on behalf of Pompeian Olive Oil.
Did you know that July is National Grilling Month? Well, it is and we have been celebrating it almost daily around here.
I have recently started using Pompeian Grapeseed oil when we grill because grapeseed oil has one of the highest smoke points of all the cooking oils, making it one of the best for prepping your grill or marinades or anything like that. They also have the new OlivExtra Mediterranean Blend which is a healthy combination of canola, extra virgin olive, and grapeseed oils. The unique flavor combo and higher smoke point makes it perfect for everything from grilling to salad dressings. Both of these oils are great substitutions for butter or vegetable oil in just about any recipe!
Pompeian is partnering with Hungry Girl to create easy-to-follow, healthy grilling recipes inspired by the Mediterranean diet and incorporating these new oils. I decided to try the Jalapeno Peach Shrimp Skewers because I just couldnâ€™t resist the name of it. Sweet and spicy is my thing.
(As is typical with me, the grill was out of gas when I went to use it so I used my little countertop grill which is why the marks might look funny.)
This recipe is so good, y’all. SO good. I ended up with 5 skewers and after I was done photographing them, I ate one shrimp (one shrimp! Not even a whole skewer!) and walked away for a few minutes. I came back to 5 empty skewers and a very guilty looking husband! I will definitely be making this again soon and probably doubling the recipe so I make sure I get more than one shrimp this time!
12ouncesabout 20 raw large shrimp, peeled, tails removed, deveined
1teaspoonbrown sugarnot packed
2cupscanned peach slices packed in juicedrained and blotted dry
2tablespoonschopped seeded jalapeno pepper
2tablespoonsPompeian Grapeseed Oil
1teaspoonPompeian White Wine Vinegar
If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need about four.)
To make the sauce, place 1/2 cup drained peach slices in a small food processor or blender. Add all ingredients except shrimp and remaining peach slices. Puree until smooth. Transfer half of the sauce to a small bowl, and refrigerate until ready to serve (for dipping).
Bring grill to medium-high heat.
Evenly thread shrimp and remaining peach slices onto 4 skewers. Brush both sides with some of the remaining sauce. Grill until shrimp are cooked through, 1 - 2 minutes per side, brushing with remaining sauce as they cook.
Serve with the refrigerated sauce for dipping!
Pompeian Olive Oil, a leader in olive oils and vinegars, is here to help you celebrate July for National Grilling Month! Pompeian products give you a taste of the Mediterranean without leaving your backyard.
By using Pompeian Grapeseed Oil and OlivExtra Mediterranean Blend products you can make grilling healthier and more flavorful in a Mediterranean way. For more information about Pompeian Olive Oil, please visitÂ http://pompeian.com/.
And if you are looking for recipe inspiration, be sure you do not miss the below Hungry Girl recipes!
As much as I hate to admit it, I’m somewhat of an emotional eater. I try my hardest to eat healthy and enjoy my baked goods in moderation but sometimes things just hit the fan and I find myself at Chick-Fil-A, Taco Bell, and Pizza Hut all in one week. (Last week suuuuuucked.) And when that happens, I’m left with a fridge full of fresh fruit that I never got around to eating.
That’s how this betty came about.
A betty is kind of like a cobbler or a crisp but they are typically made with cubed bread or breadcrumbs. This version uses graham cracker crumbs. I know it looks a little funny but it’s so good! You know when you’re making a graham cracker crust and you save yourself the last spoonful of the mixture? That’s what it tastes like! Unbaked graham cracker crust sound real appealing, right? But trust me, it’s delicious! I found myself scooting peaches around in the baking dish to get more of the crumbs. Mmm!
Adapted from Heirloom Baking with the Brass Sisters
6ripe but still a bit firm peachessliced
2teaspoonsgrated lemon zest
1½cupsgraham cracker crumbs
For the topping:
Preheat oven to 375F. Coat a 9-inch square baking pan with cooking spray. Set aside.
Put sliced peaches in a large bowl and toss with lemon juice.
In a separate bowl, stir together lemon zest and graham cracker crumbs. Work the butter into the mixture with your fingers (or a fork) until the texture is sandy. Add the sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt; stir until combined.
Spread half of the graham cracker mixture on the bottom of your prepared pan. Layer the sliced peaches on top of the graham crumbs. Sprinkle remaining crumbs over the fruit.
To make the topping, sprinkle the brown sugar evenly over the top. Dot with butter.
Place the pan on a baking sheet (to catch drips) and bake for 30 - 35 minutes in the preheated oven. The topping should brown and the betty itself should be bubbly. Serve warm with ice cream or whipped cream.