Best 5 Just Peachy Black Beans Rsc Recipes

JUST PEACHY HONEY BUNS #RSC

Steps:

• Line a round 9" cake pan w/Reynolds foil.
• Sprinkle Brown sugar in pan.
• Drizzle with honey.
• Top with chopped almonds.
• Tear each biscuit into three pieces and roll into small balls.
• Dip each biscuit ball into melted butter then roll in cinnamon sugar and place randomly over sugar and nut mixture in pan.
• Drain peaches and cut into small chunks and tuck randomly into the biscuit pieces.
• Bake in 350 oven 20 minutes, until golden on top.
• Remove from oven and invert onto serving platter. Rest for 5 minutes then remove foil. Will be hot and a naturally carmel glazed.
• You can drizzle complementary Cream Cheese Frosting if desired.
• Stir together Cream Cheese and Powdered sugar and thin w/milk.

SMOKED BLACK BEAN CHEESY RICE CASSEROLE #RSC

Steps:

• Preheated 350 degree F oven.
• In separate bowls, soak the ears of corn and the hickory wood chips with enough water to cover for 30 minutes.
• Lay the strips of bacon on a small cookie sheet lined with Reynolds Wrap Foil. Bake in the oven for 25 minutes until crisp. Drain on paper towels.
• While the corn and wood chips are soaking, preheat a gas grill to medium high or start a charcoal fire.
• Rinse the black beans in a small strainer and spread onto a small cookie sheet lined with Reynolds Wrap Foil.
• Over an open flame, roast the pepper on all sides until blackened. Put the pepper in a small bowl, cover with Reynolds Wrap Foil and steam for 10 minutes.
• When the grill is ready, drain the hickory chips, put in the center of a square of Reynolds Wrap Foil and fold into a small packet. With the tip of a sharp knife poke 3 small holes on either side of the packet. Place the packet near the heating element of a gas grill or directly on the charcoal. Drain the corn and wrap with Reynolds Wrap Foil then grill, covered for 10 minutes.
• Remove the corn from the grill then place the beans in it and cover. Smoke for 10 minutes then move to a wire rack.
• Peel the blackened skin off the red bell pepper and dice into small squares. Remove the corn from the cob and crumble the bacon.
• Heat the canola oil in a medium skillet on medium high heat. When the oil is hot, add the garlic and cook for 30 seconds. Add the onions and salt and cook covered on medium heat, stirring occasionally for 3 to 5 minutes until the onions are cooked through. Reduce the heat to low, add the cumin and rice then stir constantly for 3 minutes. Adjust the heat to high, add the stock and bring to a boil. Stir in the peppers, corn, black beans and ground pepper. Cook on low heat, covered for 10 minutes. Sprinkle on the Monterrey Jack Cheese then the bacon. Bake in the oven uncovered for 15 minutes until the cheese is melted. Serves 4.

PEACHY TILAPIA POUCHES #RSC

Steps:

• 1. Preheat grill to medium high heat.
• 2. Mix peaches, red pepper, green onion, tablespoon oil, lemon juice, and honey together in a medium bowl. Season with salt and pepper and set aside for 30 minutes to marinate flavors.
• 3. Place each fish filet on a separate piece of foil. Top with salsa and drizzle with oil. Bring the short ends of the foil together and fold twice to seal. Fold in the sides to seal a packet leaving room for steam.
• 4. Place packets directly on grill rack. Cook for 10-12 minutes. Slice open the packets (watch for steam) and serve warm.

BACON COUNTY, GEORGIA PEACHY PIZZA #RSC

Steps:

• Dough:.
• A. Combine instant yeast, bread flour, kosher salt in a food processor.
• Pulse the ingredients 3 times for 5 seconds for each pulse then stop.
• B. Add 1 cup of warm water and 2 Tablespoons oil through the feeding tube and turn on processor for 30 seconds.
• Celsius Then add additional water, a little at a time until the mixture becomes a ball. This ball will be slightly sticky to the touch.
• D. Turn dough onto floured surface and kneed by hand until dough forms into a smooth, round ball. This step shouldn't take very long.
• E. Grease a bowl with 1/2 teaspoon of remaining olive oil and place dough in the bowl. Cover bowl with dough inside using a damp cloth and let rise in a warm area that is free of drafts until dough doubles, approximately 1 1/2 to 2 hours.
• F. Once risen, roll dough into two 10 inch rounds.
• Sauce:.
• 1) In a large pot, heat extra virgin olive oil (1 tablespoon) over medium heat, then add red crushed peppers if you elect to use them (to taste) maybe a pinch, then add 2-3 cloves of minced garlic, stirring continuously so that garlic does not burn. Cook until aeromatic which takes about a minute.
• 2) Add chopped medium onion and saute until onion is translucent.
• 3) Add crushed tomatoes and lemon zest and simmer until sauce thickens, which takes about 20 minutes.
• 4) Carefully remove from heat and allow to cool.
• Toppings:.
• Note: You do not need to use all of these cups, however I find it handy to have each topping set aside in its own cup for easier assembly. Do recommend what's best for you.
• Fry bacon on both sides until fully cooked and crisp. Once cooked set aside, on towel to drain and crumble. Reserve in a separate cup.
• Slice 12 ounces of fresh mozerella into thin slices. Set aside on plate.
• In a separate bowl mix cream cheese with goat cheese. Set aside.
• Thouroughly wash, peel, pit the ripe peaches. Cut into 1/4 inch slices and set aside.
• ASSEMBLY:.
• Preheat oven to 450 degrees F.
• Cut two long sheets of Reynolds Wrap Aluminum Foil. You may fold in half if you wish.
• Very lightly spray 2 generous sheets of Reynolds Wrap Aluminum Foil, shiny side with PAM.
• Place one pizza dough round in the center of each sheet. There should be enough excess foil to allow you to lift the pizza carefully.
• Brush each pizza dough round with olive oil, be sure to brush the edges.
• Spread thin layer of sauce on the dough of each pizza allowing for a one inch border all the way around the dough.
• Then add mozzarella, spinkle peaches evenly, crumbled bacon, use a spoon to finish the topping with the cream cheese/goat cheese mixture.
• Place both pizzas in the oven.
• Cook for 12 - 16 minutes. Carefully rotate pizza when time is half way through to allow for even cooking.
• Watch for when crust and cheese is lightly golden brown in color. (Carefully watch pizzas to prevent burning) Carefully remove from oven, cut into slices (The PAM on the foil should help prevent sticking).
• .

JUST PEACHY BLACK BEANS #RSC

Steps:

• Preheat oven to 425 degrees.
• Shuck ears of corn, wash and pat dry. Lay out a piece of Reynold's wrap large enough to completely wrap up and cover the corn. Salt and pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place on bottom rack of oven and roast @ 425 degrees 30 minutes. While that is roasting, go to next step.
• Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Place peppers on top shelf of oven rack, cooking for about 8 minutes or until soft roasted. Remove corn and red pepper & allow to cool.
• Open can of beans and put in medium pan on low heat. Add vinegar, complete seasoning and garlic. Once cooled, shuck corn and separate, then add to beans. Dice roasted red peppers and add to beans. Let bean mixture simmer for 20 to 25 minutes stirring occasionally. (Note- if liquid gets low, you can add a bit of the peach juice from the can).
• Cut peaches into small bites. Remove beans from heat and just before serving mix in peaches.