Wednesday, March 30
Forget PB&J. Or PB&H. Today I give you PB&P! And it has nothing to do with peanut butter. But it is a sandwich. And it has everything to do with savory pear sauce, brie and prosciutto. That’s right, pear brie prosciutto grilled cheese sandwiches…PB&P! And this sandwich is scrumptious.
It’s springtime, so fruit is in the air. (Along with love, but that’s another blog post for another blog, really.) Libby’s hired me to develop a recipe using one of their canned fruits to celebrate the spring season. I immediately thought of canned pears (one of my favorite foods growing up!) and wanted to try out a fun savory twist. Enter the PB&P.
I love brie in a melted state. And I love the combination of salty prosciutto with sweet fruit. And I love bread. So, basically, today’s sandwich is the love of my life. The sandwich itself is quite simple – bread, sliced brie and prosciutto with a smattering of savory pear sauce. The layers of flavor are delicious, and the texture is perfect. Oh, and by the way, the savory pear sauce is so good and beyond easy to make. And, even though this is a great sandwich for springtime, by using canned pears it not only simplifies the recipe, but you can make this any time of year!
Before we get to the recipe, Libby’s has a giveaway for you today! One lucky winner will receive this super cute Crate & Barrel Six Bottle Spice Box along with an assortment of Libby’s Fruit, so you can get creative in the kitchen, too! Simply leave a comment on this post to enter! Comments must be posted by midnight PT on Wednesday, April 6, 2016 and prize must be shipped within the U.S.
Good luck to all on the giveaway…and now for the recipes! Enjoy!PB&P Sandwiches (aka Pear Brie Prosciutto Grilled Cheese)Prep timeCook timeTotal timeAuthor: Jane MaynardServes: 1Ingredients
- 2 slices good quality bread
- 1 thin slice prosciutto
- About 4 thin slices brie
- 1-2 tablespoons savory pear sauce (see recipe below)
- Heat a frying pan over medium heat about 5 minutes.
- While pan is heating up, spread pear sauce on 1 slice of bread.
- On the second slice of bread, place the brie slices evenly to cover then top with prosciutto.
- Put the sandwich together, then butter the top.
- Place sandwich butter side down in the pan, then butter the other side (that is now facing up).
- Cook sandwich over medium heat until both sides are golden brown.
Savory Pear SaucePrep timeCook timeTotal timeAuthor: Jane MaynardServes: 1 cupIngredients
- 1 15-ounce can Libby's pear halves, drained but reserving 2 tablespoons of the juice
- 1 tablespoon thinly sliced onions (about ⅛ of a small onion)
- 1 teaspoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon ground ginger
- Couple shakes of ground pepper
- Heat olive oil in a small saucepan over medium heat. Once hot, add onions and cook until soft and translucent, about 5 minutes.
- Add 2 tablespoons of the pear juice to the pan, then the drained pears. Break the pears up with a spatula a bit. Add salt, ginger and pepper and stir well.
- Bring to a boil over medium-high heat, then reduce heat to about medium-low, making sure to maintain a simmer. Simmer for about 15 minutes, stirring occasionally and smashing up the pears each time you stir. The final consistency should be saucy with lumps.
This post was sponsored by Libby’s – I received compensation in exchange for work performed. Price per serving for the PB&P sandwich is approximately $2.00.
Thursday, August 27
The giveaway in this post is now closed. But there’s a recipe, so keep reading!
When it comes to my kids’ lunches, I try to do a decent job of feeding them a balanced meal. There’s not much sugar, always a protein of some kind, and definitely fresh fruit. The one area where I am lacking, however, is vegetables. Once in a while I throw in sliced cucumbers or carrot sticks, but more often than not I miss vegetables entirely.
Libby’s® recently contacted me about developing a quick and easy single serving recipe using Libby’s 4 oz. Vegetable Cups. To help with developing the recipe, Libby’s mailed our family a box of the vegetable cups to try out and experiment with. My daughter Anna, who loves trying food and cooking with me, was genuinely excited about the cups.
Anna: “Mom, what are these?”
Me: “Those are the veggie cups I am going to use for a recipe.”
Anna: “Ooooo! Can I have some green beans? Please?!”
Um, yes, she actually said that. And she actually liked the green beans! She liked the carrots, too, and she looooooved the corn. Anna is 100% supportive of me packing the Vegetable Cups in her lunches.
For the recipe I developed I decided to go with a super quick and easy 3-bean salad for one! This makes for a “fancy” after-school snack or even a quick side dish with dinner when life gets busy. And this recipe utilizes one of my favorite magical ingredients: Italian Dressing. Italian dressing has a way of making pretty much any recipe easier, including salads of all kinds.
In addition to today’s recipe, we also have a giveaway! Not only will the winner receive an assortment of Libby’s Vegetable Cups, but they will also be gifted with this ridiculously cute Amanda’s Kids’ Lunch Playset from Food52.com. I wish I could enter the giveaway, all three of my kids would love this playset! (Maybe I’ll just have to go buy it!) To enter the giveaway, please do the following (comments must be posted by Midnight PT 9/3/15): Simply leave a comment on this post! That’s it! Bonus entry: Follow Libby’s on Pinterest (leave a separate comment indicating you follow) Bonus entry: Like Libby’s on Facebook (leave a separate comment indicating you follow) Bonus entry: Follow This Week for Dinner on Pinterest (leave a separate comment indicating you follow) Bonus entry: Like This Week for Dinner on Facebook (leave a separate comment indicating you follow)
The randomly-selected winner of this giveaway was comment #22 Kelly, who said, “What a great idea! My Mom used to make 3-bean salad, but I never thought about sending it in the kids’ lunches. Thanks for the recipe!”
And now for the recipe! It seriously took me less than 5 minutes to toss this salad together. It doesn’t get easier than that. Enjoy!3-Bean Salad for OnePrep timeTotal timeAuthor: Jane MaynardServes: 1Ingredients
- 1 Libby's 4-oz. Green Bean Vegetable Cup
- 1 tablespoon garbanzo beans
- 1 tablespoon kidney beans
- 1 teaspoon chopped red onion
- 2 teaspoons Italian dressing
NotesCost: Appx. $0.60/serving3.3.3070
- Mix all the ingredients together in a small bowl. Voila! You're done!
This post was sponsored by Libby’s – payment was received for services rendered.
Monday, December 22
Big thanks to Libby’s for sponsoring today’s post.
I’m starting to sound like a broken record this month, but I really love how the food around the holidays reminds me of loved ones and years past. It’s definitely the time of year that I turn to beloved family recipes the most.
Nate’s Gram Maynard didn’t cook much, but she had a few signature recipes that were pretty much perfect. Like potato salad – it was simple, reliable and perfectly flavored. And her homemade hot fudge was to die for. Another one of her recipes that we loved was her marinated 4-bean salad. It appeared at every family gathering and, even though Gram is no longer with us, the bean salad is always still on the table when we all get together. Just seeing that bowl of beans instantly reminds me of Gram.
Thankfully we have the recipe and can recreate the magic whenever we want. I love this 4-bean salad because it is beyond easy to throw together, has just the right amount of sweetness and goes with pretty much anything. Plus, for our family, every bite reminds us of Gram, which is especially welcome around the holidays.Gram's Marinated 4-Bean SaladAuthor: Jane MaynardIngredients
- 1¼ cups canned wax beans
- 1¼ cup canned green beans
- 1 cup canned kidney beans
- ¾ cup canned chickpeas
- 1 medium onion, thinly sliced into rings
- ½ cup chopped green pepper
- ⅔ cup vinegar
- ½ cup canola oil
- ¼ cup sugar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Drain al lof the canned beans
- In a large bowl combine the wax beans, green beans, kidney beans, chickpeas, onions and green peppers together.
- In a smaller bowl, whisk together the vinegar, oil, sugar, salt and pepper. Pour over the bean mixture.
- Stir, cover and refrigerate for at least 6 hours.
- Drain before serving.
Tuesday, November 18
The giveaway in this post is now closed, but keep reading for the succotash recipe!
This post is sponsored by Libby’s. All opinions are 100% my own, this recipe is delicious and there’s a sweet giveaway, so lots of goodness to be had!
I grew up on frozen corn. In fact, I don’t remember ever seeing canned corn in the house. I didn’t actually try canned corn until I was married, believe it or not, and I actually love it! Unlike frozen corn, I like how canned corn retains more of a crunch and has a nice sweet flavor. It’s one of my pantry staples for several recipes in my repertoire.
I have a new use for canned corn that I am especially loving: succotash! I was thinking about potential appetizers for Thanksgiving because I stink at Thanksgiving appetizers. I get so caught up in prepping the main meal that I forget to serve food earlier in the day. This recipe for corn succotash flatbreads is a perfect pre-Thanksgiving snack and I promise it’s easy to prepare.
I gave this particular succotash recipe a bit of a southwestern twist, replacing lima beans with black beans, adding tomatoes and bell peppers, as well as adding a bit of cumin and fresh cilantro. The corn is perfect for Thanksgiving but the cumin and cilantro offer a different flavor than any of the classic Thanksgiving foods you’ll be scarfing down later in the day. Just make sure you don’t fill up on succotash flatbreads – save room for turkey!
In addition to today’s recipe, Libby’s is offering up a great giveaway! One lucky, randomly-selected commenter will win a KitchenAid® 6-Quart Slow Cooker With Glass Lid plus an assortment of Libby’s products. I used Libby’s corn and black beans in today’s recipe and LOVE that they have organic canned goods! To enter the giveaway, please leave a comment on this post! Prize must be shipped to a U.S. address and comments need to be posted by Midnight PT on 11/26/14.
One last thing, Libby’s is hosting its Cansgiving sweepstakes through November 19. Participants must post a photo of what they are thankful for on Twitter, Instagram or Libby’s Table Facebook page using the hashtag #Cansgiving for the chance to win a $350 grocery gift card toward their Thanksgiving meals. You can view the full rules at www.getbacktothetable.com/
Get commenting to enter the giveaway and here is the recipe!Southwestern Corn Succotash FlatbreadsPrep timeCook timeTotal timeAn easy and delicious appetizer with a southwestern twist!Author: Jane MaynardServes: 3 cupsIngredients
- ⅓ cup chopped red onion (about ¼ of an onion)
- 1-2 tablespoons olive oil
- ½ of a red bell pepper, chopped
- 2 cloves fresh garlic
- 1 can corn
- ½ can black beans
- 1 cup quartered grape tomatoes
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground cumin
- 1-2 tablespoons chopped fresh cilantro
- Fresh shredded parmesan cheese (optional)
- Chopped avocado (optional)
- Flatbread crackers
- Heat olive oil in a large saute pan over medium heat. Add onions and bell pepper and cook for about 5 minutes.
- Add garlic, which has been pushed through a garlic press, stir, then add corn and black beans and heat for a few minutes.
- Turn the heat up to medium-high, stir and cook for 1 minute to reduce some of the liquid.
- Reduce heat to medium again then add the tomatoes, salt, pepper and cumin. Stir and heat for about 2 minutes.
- Remove from heat and stir in cilantro.
- Serve succotash on flatbread crackers, topping with fresh parmesan cheese or avocado if desired.
- You can serve right away or store in fridge and serve cold.
Comment #15 Jen Schulte was the winner of this giveaway. Congrats, Jen!
Monday, July 15
Looking for a super simple yet super scrumptious summer dessert? Look no further! I’ve got the perfect thing for you!
I’ve worked with Libby’s a few times and they are always wonderful to work with! Most recently they challenged me to come up with a sweet brunch recipe using canned peaches and apricots. A galette immediately came to mind!
I love making galettes because they are beautiful in a very rustic way, and they always taste great, especially with a bit of ice cream on top! The big bonus for me, however, is that they are super easy to make. You know how I love easy!
I made this apricot peach galette for our little family and they gobbled it up! Cate and Nate even had seconds. Nate said he wished it was all apricots (he loves apricots) but Cate protested loudly that the peaches were her favorite part (she loves peaches). I’m sure you can play around with the fruit to your own taste, but I kind of like having both in there to keep things interesting!
Before we get to the recipe, Libby’s has a lovely giveaway for you today! One lucky, randomly-selected reader will receive an assortment of Libby’s canned goods along with this gorgeous cherry serving tray set from Williams-Sonoma. (I’m completely jealous and wish I could enter this giveaway myself!) Here’s now to enter: Post any comment you like! Simple as that! (Maybe join in the debate with Nate and Cate…peaches or apricots or both?) Bonus Entry: Visit Libby’s Recipe App on Facebook and tell us your favorite recipe or the one you want to try most! Be sure to leave a separate comment for each entry. All comments must be posted by Midnight, PT on Saturday, July 20.
Without further ado, I give you Apricot Peach Galette!Apricot Peach Galette + A Giveaway!Author: Jane MaynardRecipe type: DessertIngredients
- 1 store-bought, refrigerated 9-inch pie crust OR ½ recipe for Pate Brisee from Martha Stewart (the pate brisee is delicious and easy to make, but a store-bought crust is even easier and still super yummy!)
- 1 can Libby’s sliced peaches or 3 fresh peaches, sliced
- 1 can Libby’s apricot halves or ~8 fresh apricots, halved and pitted
- Juice from ½ lemon (about 1-2 teaspoons lemon juice)
- 3 pinches of salt
- 1 – 2 tablespoons turbinado sugar (aka sugar in the raw)
- 1 egg, whisked with a bit of water
- Preheat oven to 400 degrees F.
- Place pie crust or rolled out pate brisee (when you halve the Martha Stewart recipe, you should roll it out to about 12 inches or so) on a rimmed cooking sheet lined with parchment paper or a Silpat. Drain peaches and apricots. Slice apricot halves into thirds. Place drained peaches and apricots on center of crust in an even pile, leaving about a 2-3 inch border of crust around the fruit (if you use the store-bought crust, your border will be a bit smaller than the pate brisee). Drizzle fruit with lemon juice, sprinkle with pinches of salt, then fold edges of crust up around the sides. You can be as tidy or as sloppy as you like with the edges – it comes out pretty either way!
- Once the border is folded up around the sides, brush the “crust” lightly but thoroughly with the egg wash. Sprinkle the crust liberally with turbinado sugar, and feel free to toss a few crystals of sugar on the fruit, too.
- Bake for about 40 minutes, until the crust has browned nicely. Remove from the oven, let cool a few minutes, then serve. If you let it cool a little longer, you can usually transfer the galette easily to a serving platter using a few flat spatulas and some care.
Posted by Jane Maynard at 2:56 pm 109 Comments
Categories: featured recipes, Giveaways, Recipes, sweet things, the goods Tags: apricots, easy dessert, easy recipe, galette, libby's, peaches, sponsored |