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        KITCHEN MEDLEY FEATURED RECIPES - FEBRUARY 2015

Savory Tuna Steak

2 Tbs olive oil, divided

2 Tbs dry white wine

1 1/2 tsp whole fennel seeds

1 head baby bok choy, cleaned and sliced

3 cloves garlic, minced

salt and pepper, to taste

1 red bell pepper, cut into thin strips

1 1/2 tsp fennel seeds, crushed

3/4 cube fish bouillon, crushed

1 (8 oz) tuna steak

1/2 lemon, juiced

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes. Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare. Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

Crispy Baked Cod

1 c panko breadcrumbs

6 (6 oz) cod fillets

2 Tbs chopped fresh parsley

1 tsp salt

2 tsp grated lemon rind

2 Tbs butter, melted

1 tsp minced garlic

Preheat oven to 400 degrees. Combine breadcrumbs, parsley, lemon rind and minced garlic in a small bowl. Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with melted butter. Bake in preheated oven for 15-17 minutes or until breadcrumbs are golden and fish flakes with a fork.

Strawberry Pretzel Delight

1/2 pkg (15 oz) pretzels, crushed

1 c white sugar

1 c margarine, melted

2 c boiling water

1/4 c white sugar

2 pkgs (6 oz ea) frozen strawberries, thawed

1 pkg (8 oz) cream cheese

1 pkg (6 oz) strawberry flavored gelatin

1 container (8 oz) frozen whipped topping, thawed

Preheat oven to 400 degrees. In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan. Bake for 8-10 minutes. Let cool. In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust. In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Chill then serve.

Chili Colorado

3 Tbs all-purpose flour

1 can (4 oz) tomato sauce

1 1/2 lb boneless pork, cut into 1 inch cubes

2 Tbs chili powder

1 Tbs bacon drippings, or vegetable oil

1 tsp cumin

1 Tbs vegetable oil

1/2 tsp garlic powder

1 Tbs all-purpose flour

salt and black pepper to taste

1/4 c chopped onion

3 c water

Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5-8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1 - 2 hours. Top with favorite toppings.

BBQ Chicken Twice Baked Sweet Potatoes

2 medium sweet potatoes

1/4 tsp onion powder

1 can (15 oz) tomato sauce

1/2 c sugar

3 Tbs prepared mustard

1/2 tsp paprika

2 Tbs cider or white vinegar

1 Tbs Worcestershire sauce

1 Tbs honey

1/2 tsp chili powder, optional

1/4 tsp salt

1 c shredded cooked chicken breast

1/8 tsp black pepper

1/3 c shredded cheddar cheese

1/4 tsp garlic powder

sliced green onion or chopped chives for garnish

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Scrub the sweet potatoes and pierce the skins for venting during cooking. Microwave the potatoes for 510 minutes until tender and let cool for 5 minutes. Cut in half lengthwise. Scoop the insides out of the potato peels, leaving a thin layer of potato inside so that it can stand up on its own. Place the insides in a medium bowl and set aside. Spray the skins with cooking spray and bake on the baking sheet for 5-7 minutes more to slightly crisp. Meanwhile, prepare the sauce. In a small saucepan, combine the tomato sauce, mustard, vinegar, paprika, Worcestershire, and optional chili powder and stir to combine. Bring to a boil over medium high heat and then reduce to low. Simmer stirring frequently 5-10 minutes until it begins to thicken. Mash the potatoes in the bowl and add the chicken and of the sauce. Fill each of the potato skins with the mixture. Turn the oven to broil. Pour the rest of the sauce over the stuffed potatoes and sprinkle the cheese evenly over them. Place them under the broiler for 2-3 minutes until the cheese is bubbling and melted. Remove and add onion or chives for garnish and serve.

Slow Cooker Chicken Corn Chowder

1/2 lb boneless, skinless chicken breasts

2 c chicken broth

1 small yellow onion, chopped

1 can (15 oz) corn, drained

1/2 c carrots, chopped

salt and pepper to taste

3 stalks celery, chopped

1/2 c shredded cheddar cheese

1 medium red bell pepper, chopped

1/4 c Parmesan cheese

1 medium head cauliflower, washed and

1 c plain Greek yogurt or sour cream

chopped fine

real bacon bits

Add the chicken, onions, carrots, celery, bell pepper, cauliflower, chicken broth, corn, salt and pepper to a 6 quart slow cooker. Cover and cook on high for 4 hours or on low for 8 hours. After cooking, remove chicken breasts, shred and set aside. Meanwhile, ladle or pour the rest of the contents from the pot into a blender and blend until almost smooth. Return to the slow cooker and stir in the shredded chicken, and add the Cheddar, Parmesan and yogurt until all is well combined. Prepare bacon and crumble for garnish.