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KITCHEN MEDLEY FEATURED RECIPES - APRIL 2014

Grilled Chicken Over Spinach

 

1 to 2 Tbs light olive or coconut oil

4 boneless chicken breast halves (1 lb)

1 Tbs cider vinegar

Spinach Bed:

1 garlic clove, minced

1 green onion, finely chopped

1 tsp dried thyme

1-2 garlic cloves, minced

1/2 tsp dried oregano

1 to 2 Tbs light olive or coconut oil

1/2 tsp cayenne pepper

1/2 lb fresh mushrooms, sliced

1/4 tsp salt

1 pkg (10 oz) fresh spinach, torn

dash pepper

 

In a bowl, combine the oil, vinegar, garlic, thyme, oregano, cayenne pepper, salt and pepper; mix well. Spoon over the chicken. Grill, uncovered over medium heat for 7 minutes on each side or until the juices run clear. In a large skillet, sauté the onion and garlic in oil for 1 minute. Stir in the mushrooms; sauté for 3-4 minutes or until tender. Add the spinach and sauté for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.  Yield: 4 servings

 

 

Fruited Turkey/Chicken Salad

 

6 c cubed cooked turkey or chicken

1 1/2 tsp dried tarragon

2 c chopped celery

1 tsp salt

1 c green grapes (sliced if preferred)

1/8 tsp pepper

3/4 c sour cream

1/2 c chopped walnuts, almonds or pecans, toasted

3/4 c mayonnaise or Greek yogurt

red or green leaf lettuce

In a bowl, combine the meat, celery and grapes.  In a small bowl, combine the sour cream, mayonnaise or yogurt, tarragon, salt and pepper.  Add to meat mixture and toss to coat.  Cover and refrigerate for at least 3-5 hours.  Just before serving, stir in nuts.  Serve in a lettuce lined bowl.  Yield:  8 servings

 

 

Italian Hero Sandwich

 

2 (2 oz) French or Italian whole grain rolls

2 oz mozzarella cheese, sliced

olive oil cooking spray

1 c canned pimientos, drained, cut into strips

2 plum tomatoes, thinly sliced

salt and freshly ground black pepper to taste

1 c roasted chicken breast pieces

 

Slice rolls in half horizontally and remove the centers. Spray each side with cooking spray.  Layer tomato, chicken, and mozzarella on one side of the roll. Add pimientos, salt, and pepper.  Cover with top of roll, cut in half, and serve.

 

 

Italian Potatoes

 

5 lbs large red potatoes

1/2 tsp dry mustard

salt and pepper

1 scant Tbs sugar

1/2 c chopped fresh parsley leaves      

1 Tbs Worcestershire sauce

1/2 c chopped green onions

1 c olive oil

3 large cloves garlic, thinly sliced

1/2 c tarragon vinegar

1 heaping tsp salt

   

Place potatoes in a large pot and cover with water.  Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30-40 minutes.  Drain and let stand until cool enough to handle.  Peel potatoes, if desired, and cut into 1 inch chunks.  Place cut potatoes in a large bowl.  Sprinkle parsley and green onions over potatoes.  Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let sand all day, or at least for 4 hours, stirring every hour.  Do not refrigerate.  Serve at room temperature.

 

 

Cranberry Ice

 

3 c fresh or frozen cranberries

1 tsp unflavored gelatin

2 c water

1/2 c cold water

1 1/2 c sugar

1/2 c lemon juice

In a large saucepan, bring cranberries and water to a boil.  Cook over medium heat until the berries pop, about 10 minutes.  Remove from the heat; cool slightly.  Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds.  In a small bowl, sprinkle gelatin over cold water; set aside.  In a saucepan, combine cranberry mixture and sugar; cook and stir until sugar is dissolved and mixture just begins to boil.  Remove from the heat.  Stir in gelatin mixture until dissolved.  Add lemon juice.  Transfer to a shallow one-quart freezer container.  Cover and freeze until ice begins to form around the edges of container, about 1 hour.  Freeze until slushy stirring occasionally.  Yield: 8 servings.

 

 

Cool Lime Squares

 

1 c butter or margarine, melted

1/3 c lime juice

2 c all purpose flour

1/4 c all purpose flour

1/2 c confectioners’ sugar

1 tsp baking powder

1/2 c ground almonds

1/2 tsp grated lime peel

FILLING:

1 to 2 drops green food coloring, optional

4 eggs

1/2 c sliced almonds

2 c sugar

confectioners’ sugar

In a mixing bowl, combine the first four ingredients; mix well.  Press into a greased 13x9x2 inch baking pan.  Bake at 350 for 13–15 minutes or until edges are lightly browned. Meanwhile, in a mixing bowl, combine eggs, sugar, lime juice, flour, baking powder, lime peel and food coloring if desired; beat until frothy.  Pour over hot crust.  Sprinkle with almonds.  Bake for 20–25 minutes or until lightly golden brown.  Cool on a wire rack.  Dust with confectioners’ sugar.  Cut into squares.  Yield: 4 dozen

 

 

Blueberry Snack Cake

 

2 c all purpose flour

1 c milk

1 1/2 c sugar

2 eggs, separated

1/2 c cold butter or margarine

2 c fresh or frozen blueberries*

1 tsp baking powder

 

In a mixing bowl, combine flour and sugar.  Cut in butter until crumbly.  Set aside 3/4 cup for topping.  Add the baking powder, milk and egg yolks to remaining mixture; mix well.  Beat egg whites until soft peaks form; fold into batter.  Pour in to a greased 13x9x2 inch baking dish.  Sprinkle with blueberries and reserved crumb mixture.  Bake at 350 for 30–35 minutes or until golden brown and a toothpick inserted near the center comes out clean.  Yield: 15–18 servings.   * If using frozen blueberries, do not thaw before adding to the batter.  You can store blueberries in your refrigerator in a tightly sealed container for up to 10 days.  Before using, discard shriveled or moldy berries and remove any stems.

 

 

Sweet Lemon Spareribs

 

6 lbs pork spareribs, cut into serving pieces

3/4 c barbecue sauce

1 can (6 oz) frozen lemonade concentrate, thawed

Place pork in Dutch oven.  Add enough water to cover pork.  Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.  Remove pork to rectangular 13x9x2  inch baking dish. Mix lemonade concentrate and barbecue sauce.  Pour over pork; turn pork to coat with marinade.  Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.  Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.  Remove pork from marinade; reserve marinade. Grill pork, meaty side up, uncovered 4 inches from medium hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.

 

 

Hearty Spaghetti Sauce

 

1 1/2 lbs ground beef

2 pkg (3 oz ea) sliced pepperoni, diced

1 1/2 lbs bulk Italian sausage

2 Tbs sugar

3 cans (28 oz ea) stewed tomatoes

3 garlic cloves, minced

3 cans  (6 oz ea) tomato paste

2 tsp Italian seasoning

1 can (15 oz) tomato sauce

2 tsp dried oregano

1/2 lb fresh mushrooms, sliced

1 tsp salt

2 large onions

1/2 tsp pepper

3 medium carrots, finely chopped

2 bay leaves

1 medium green pepper, chopped

1/4 tsp ground cinnamon, optional

1 c water

 

In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 2–3 hours or until sauce reaches desired consistency, stirring occasionally.  Discard bay leaves.  Serve immediately.  Or cool and pour into jars; cover and refrigerate.  Yield: 19 cups