Stuffed Breast of Free Range Chicken

Double breast of boneless free range chicken, skin on
3 oz. chevre
4 oz. roasted red peppers, diced
1 can spinach, drained
1/2 cup white wine

Mix chevre, peppers and spinach – salt and pepper to taste. “Stuff” chicken breast by placing a large spoonful of the spinach mixture in the center of the two breasts and wrap. Place stuffed chicken in a roasting pan and pour white wine over top. Roast at 375 degrees for one hour.

BUTTERMILK PANNA COTTA WITH NC STRAWBERRIES IN GRAND MARNIER

Type of Recipe: Fresh Desserts

Difficulty: Medium

List of Ingredients:
For Panna Cotta:
1/4 cup buttermilk
1-1/4 cup heavy cream
1/4 cup sugar
1 vanilla bean (split and scraped)
1 tsp unflavored gelatin
(4 ceramic 2oz round ramekins)

Sauce:
1 pint North Carolina strawberries
1/4 cup sugar
1/4 cup Grand Marnier
Grated zest of 1 orange

Directions:
Sprinkle gelatin over 1 tbsp cold water and set aside. Combine remaining ingredients in a thick-bottomed sauce pan. Bring to a simmer over low heat. Heat gelatin in microwave for 15 seconds and stir into hot milk mixture. Strain ingredients into a stainless steel bowl. Place bowl in ice bath and begin stirring until mixture has cooled and begins to thicken. Pour into ceramic ramekins and chill for 6 hours.
For Sauce: Combine all ingredients and refrigerate.
To serve, remove panna cotta mixture from ramekins into bowls, spoon strawberry mixture and syrup around. Garnish with mint.

TRADITIONAL STRAWBERRY JAM (COOKED)

Type of Recipe: Other

Difficulty: Easy

List of Ingredients:
5 cups crushed berries (start with 2 qts. whole berries)
7 cups sugar
1 box powdered fruit pectin

Directions:
Stir powdered pectin into the berries. Bring berries and pectin to a boil and add sugar all at once. Again, bring the mixture to a boil for one minute, stirring constantly. Remove from heat and fill jars.

Fried Green Tomato and Ripe Red Tomato Salad Recipe

 adapted with permission from Fresh Every Day: More Great Recipes from Foster's Market by Sara Foster with Carolynn CarreñoBy Sara Foster

I grew up eating fried green tomatoes—and loving them. I created this salad to take advantage of the unique, tart flavor and wonderful cornmeal crunch of fried green tomatoes but lightened it up with juicy, ripe tomatoes. It looks especially pretty when you use different colors and shapes of heirloom tomatoes. It's best to let the green tomatoes get nice and crispy before you turn them and turn only once. Flipping too often will cause coating to fall off.

MAKES: 6 to 8 servings

1. Preheat oven to 200°. Line a baking sheet with paper towels. Arrange ripe tomato slices in one layer on a large platter or on individual plates. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Stir flour, cornmeal, sugar, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a small bowl. Whisk egg and buttermilk together in a separate small bowl. Pour enough oil in a large skillet to fill to 1/4-inch deep, and heat over medium-high heat to about 375°, or until oil sizzles when you drop a small amount of flour into the skillet.

3. Dip green tomato slices in egg-buttermilk mixture, dredge in flour mixture to coat both sides, place in hot oil. Repeat with enough tomato slices to fill skillet without crowding, and fry for 2 minutes, or until under sides are golden brown. Turn and fry other side to golden brown. Use tongs or a slotted spatula to transfer fried tomato slices to prepared baking sheet to drain; place baking sheet in oven while you fry remaining green tomatoes.

4. Arrange fried tomato slices on top of fresh tomato slices. Scatter small tomatoes over slices and sprinkle with crumbled goat cheese. Drizzle with 1/2 cup of Sweet Basil Vinaigrette and top with basil strips. Season with additional salt and pepper and add more vinaigrette to taste. Serve immediately.

Sweet Basil Vinaigrette

MAKES: About 1 cup

Whisk vinegar and next 4 ingredients together in a small bowl. Slowly add olive oil, whisking until it is incorporated. Season with additional salt and pepper. Use immediately, or refrigerate in an airtight container for up to 1 week.

Gluten-Free

• 1 cup arugula or baby spinach leaves (not packed)
• 4 slices all natural nitrate-free deli peppered turkey breast
• 4 slices of havarti cheese or Rustico with Black Peppercorns cheese

Lay 1/4 cup baby spinach or arugula on each slice of turkey. Top each with a piece of cheese. Roll up and cut in half before serving.

• 6 -8 cups stale French bread
• 4 cups milk
• 2 cups sugar
• 1/2 cup butter, melted
• 3 eggs
• 2 tablespoons vanilla
• 2 ripe peaches chopped
• 1 cup raisins
• 1 cup chopped walnuts
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Peach Liqueur Sauce

• 1 stick butter
• 1 1/2 cups powdered sugar
• 2 egg yolks
• 1/2 cup peach liqueur or to taste

Method

Pudding: In a large bowl, combine all ingredients.  Stir to blend well.  The mixture should be very

moist but not soupy. Pour into buttered 9 x 12 or larger baking dish.

Place into non-preheated oven. Bake at 350°F for about 1 to 1 1/4 hours. 

Pudding is ready when the top turns a golden brown.

Sauce: Cream butter and sugar over medium-low heat until sugar absorbs the butter.  Remove from heat and blend in egg yolks. Stirring constantly, pour in peach liqueur gradually, tasting until sauce pleases your own taste buds. Sauce will thicken as it cools. Serve in a gravy boat so diners can spoon it themselves. 

LEMON CHICKEN AND ROASTED PEPPER SANDWICHES

Can be prepared in 45 minutes or less.
1 whole skinless boneless chicken breast (about 3/4 pound), halved
1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1/3 cup drained bottled roasted red peppers, cut into thin strips
2 kaiser rolls, split and toasted
1 small bunch arugula, washed well and spun dry
Rinse chicken and pat dry with paper towels. In a small bowl combine chicken
and lemon juice and marinate, turning once, 10 minutes.
On a sheet of wax paper combine flour, fennel seeds, and salt and pepper to
taste. Remove chicken from bowl, letting excess lemon juice drip into bowl,
and reserve lemon juice. Dredge chicken in flour mixture, shaking off
excess.
In a 10-inch non-stick skillet heat oil over moderately high heat until hot
but not smoking and sautÈ chicken about 3 minutes, or until lightly browned.
Turn chicken and cook over moderate heat 5 minutes more, or until opaque and
cooked through. Transfer chicken to a cutting board. To skillet add roasted
pepper strips and reserved lemon juice and simmer until most of liquid is
evaporated, about 2 minutes.
Slice chicken thin. Make sandwiches on rolls with arugula, chicken, and
roasted
pepper strips.
Serves 2

Broccoli-Stuffed Tomatoes
(Serves 4)
  4 fresh medium-sized tomatoes
Salt and black pepper
1 lb. broccoli flowerets
1/4 c. half and half 1/4 c. grated Parmesan cheese
Dash of nutmeg
Non-stick spray

Slice tops from tomatoes. Carefully scoop out insides, leaving a shell, 1/4"- thick.

Lightly sprinkle inside with salt and pepper. Invert tomatoes over paper towels to drain.

Cook broccoli, in two batches, in 4 qts. boiling salted water, about 3 mins. until just tender crisp. Drain well. Cool. Reserve some flowerets for garnish.

Dice the broccoli into fine pieces with a knife. Add egg, half and half, cheese, and nutmeg.

Spoon broccoli mixture into tomatoes, mounding lightly. Place stuffed tomatoes on a prepared baking dish sprayed with non-stick spray.

Bake at 350^oF for 30-35 min. until firm to the touch.

Place one reserved floweret on each tomatoe before serving.

MAKES: 4 servings
PREP: 10 minutes
COOK: 15 minutes

1 cup fresh or frozen edamame, shelled
1 cup fresh or frozen green peas
1 cup fresh or frozen lima beans
Zest and juice of 1 small lemon (about 1 teaspoon zest and 2 1/2 tablespoons juice)
3 tablespoons white wine vinegar
2 green onions, minced
2 tablespoons chopped fresh mint, plus more for garnish
1 tablespoon chopped fresh chives
1/4 cup extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
1 ounce pecorino cheese, shaved

1. Cook edamame in boiling salted water about 2 minutes or until crisp-tender. Remove with a wire-mesh strainer, and plunge beans into ice water to stop the cooking process; drain and set aside. Return water to a boil; add peas, and cook about 4 minutes, repeating draining process. Repeat with lima beans, cooking about 5 minutes.

2. Combine lemon zest and juice and next 4 ingredients in a small bowl. Slowly whisk in oil until well blended. Season with salt and pepper.

3. Place peas and beans in a medium bowl, and toss with vinaigrette. Top with pecorino, and garnish, if desired.

Pimento Corn Muffins 

Corn bread gets fancy in dainty individual portions — and the flecks of red add more than just cosmetic flair. These tiny bits of pimento provide bursts of flavor that marry the corn bread beautifully with the rest of the main course.

Mustard Greens with Chipotle and Bacon 

Though they're a nod to the classic pairing of cooking greens with a ham hock, these gently bitter greens have several important differences: Because they are blanched rather than braised, they hold their intense color; bacon crumbled over the top, rather than cooked with the greens, retains its crispness; and smoky chipotle gives the dish an alluring heat.

Mashed turnips and potatoes 

Try grilling some of these vegetables at your next cook-out:

• Bell pepper (red, yellow or green)
• Cabbage
• Carrots
• Corn
• Mushrooms
• Onions
• Potatoes
• Summer Squash
• Tomatoes
: Place whole peppers on grill rack, and grill, uncovered, over medium coals (300° to 350°) for 8 to 10 minutes or until done, turning frequently. Omit basting.

: Core cabbage, and cut into 8 wedges; brush with marinade. Place on grill rack, and grill, uncovered, over medium coals (300° to 350°) for 8 to 10 minutes, turning once and basting occasionally.

: Scrub (do not scrape) and trim ends from one bunch of carrots. Arrange on lightly-oiled heavy-duty aluminum foil; brush with marinade or add 2 tablespoons water, and seal. Place on grill rack, and grill, uncovered, over medium coals (300° to 350°) 30 minutes, turning once.

: Turn back husks, and remove corn silks. Lay husks back in position, and soak corn in cold water 20 minutes. Place on grill rack, and grill, uncovered, over medium coals (300° to 350°) for 45 minutes, turning frequently. Omit basting.

: Trim off stem ends. Grill large mushrooms whole; thread small once on metal skewers. Place on grill rack, and grill, uncovered, over medium coals (300° to 350°) for 9 minutes or until done, turning frequently and basting occasionally.

: Remove outside leaves of medium to large onions; brush with marinade. Wrap individually in heavy-duty aluminum foil. Place in grill rack, and grill, uncovered, over medium coals (300° to 350°) for 45 minutes or until tender when squeezed with an oven mit; turn frequently. Or cut onion into 1-inch-thick slices; brush with marinade. Grill 15 to 20 minutes.

: Scrub and dry thoroughly. Wrap individually in heavy-duty aluminum foil. Grill over medium coals (300° to 350°) for 50 minutes or until tender when squeezed with an oven mitt; turn after 30 minutes. Omit basting.

: Trim off stem ends of medium zucchini or yellow squash. Cut in half lengthwise. Place in a shallow dish; pour marinade over squash, and refrigerate 30 minutes, turning once. Remove from marinade; place on grill rack. Grill, uncovered, over medium-hot coals (350° to 400°) for 10 to 15 minutes, turning frequently and basting occasionally.

: Cut firm, ripe tomatoes in half, and brush with marinade. Wrap loosely in heavy-duty aluminum foil; place tomato halves on grill rack. Grill over medium-hot coals (350° to 400°) for 8 to 12 minutes.

The following marinade can be used for about two pounds of vegetables. cover the vegetables in the marinade and place in he refrigerator for up to two hours then remove the vegetables before grilling. Save the extra marinade to brush the vegetables with while grilling. Grill the vegetables about 6 inches away from the coals until tender. If you want to take the vegetables to a picnic or barbecue, put the mixture and vegetables into a large zip-lock bag and carry with you. Remember to keep it cold until ready to grill. Enjoy!

GRILLED VEGETABLE MARINADE

½ cup olive oil
¼ cup balsamic or red wine vinegar (You can also use lemon juice.)
1 tablespoon finely minced garlic (or use garlic press)
1 teaspoon sugar
2 teaspoons fresh oregano or ½ teaspoon dried oregano
4 tablespoons chopped fresh parsley
Salt, pepper, and paprika to taste.

Marty....these recipes sound delicious...I love fruits and veggies.....yum!

Thank you for sharing!

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Is it low fat or low carbs this month? Liquids only? No meat? Every day we're buried in an avalanche of contradictory information on how and what to eat.

Forget the fads! That's the battle cry of this year's National Nutrition Month, a program created by the American Dietetic Association. "To be fad-free means eating a large variety of real foods rather than looking for a magic bullet," says Lola O'Rourke, registered dietitian and spokesperson for the ADA.

O'Rourke recommends cutting down on fat and sodium and pumping up our intake of fruits, vegetables, and whole grains. "Get in the habit of using herbs and spices to add flavor instead of relying on salt," O'Rourke suggests. "Include vegetables and/or fruit at every meal and experiment with different vegetables and grains: Variety is one of the cornerstones of good nutrition — and exploring new options keeps your taste buds satisfied, too."

1. Go wild with lettuce. Although iceberg lettuce is making a comeback in some fashionable restaurants, don't rely on that old standby alone. Add raddichio, romaine, kale or spinach leaves to your salad to increase fiber, vitamins and minerals.
2. Raw broccoli adds crunch and powerful phytochemicals, nutrients found only in plants, to your salad. Try packaged broccoli slaw for a different texture.
3. Radishes add zest, potassium, and vitamin C. Include white, red and even pink varieties for a splash of color.
4. Cherry tomatoes are perfect in a salad and a good source of phytochemicals.
5. Mushrooms are becoming more popular by the day, adding an earthy taste and texture as well as minerals to salads.
6. Shredded cabbage may sound like an old favorite to you, but have you tried bok choy or other new cabbage varieties? Cabbage is a cruciferous vegetable, important in cancer prevention.
7. Onions add spice and depth to salads. Choose from scallions, red onions or even leeks for a flavor and health boost.
8. Herbs are a great new addition to salad ingredients. If you have an herb garden, pick whatever is green and leafy and toss it in your salad.
9. Shredded carrots are the perfect way to add a depth of color and essential beta-carotene to your salad.
10. Jicama adds crunch and fiber with a delicious flavor.

There is a rumour going around that people are not eating enough fruits and veggies...wonder why...we are so attractive

Grilling brings out the natural flavor and sweetness of zucchini, yellow squash, red bell pepper, eggplant and onion in these savory tostadas. Grill whole wheat tortillas for a crispy base and top with fresh, vine ripened tomato salsa, sliced avocado and a squeeze of lime.

• 3/4 cup olive oil, plus additional oil for brushing tortillas
• 2 tsp chili powder
• 4 cloves garlic, minced
• 1 tsp salt
• 2 large zucchini unpeeled, ends trimmed
• 2 large yellow squash unpeeled, ends trimmed
• 2 red bell peppers
• 1 large eggplant, unpeeled, ends trimmed
• 1 large onion, cut into thin rounds
  
  Salsa
  
• 1 lb ripe tomatoes, seeded and diced
• 1/3 cup finely chopped fresh cilantro
• 2 TB freshly squeezed lime juice (about 2 limes)
• 1 jalapeno pepper, seeded and minced, more or less to taste
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
  
  
• 6 whole wheat flour tortillas, 6-inch-diameter
• 3 ripe avocados
• lime wedges for garnish (1 lime)

Prepare the vegetables: cut the zucchini and yellow squash lengthwise into 1/4-inch thick slices. Seeded, derib and cut the green bell pepper into 1-inch wide strips. Cut the eggplant into 1/4-inch thick rounds. Cut the avocados in half lengthwise, peel and remove the pit removed, slice thinly.

Preheat the grill to 375°F, a medium-hot grill. Mix the olive oil, garlic, chili powder and salt in a large shallow bowl. Add the zucchini, yellow squash, bell pepper, eggplant and onion to the bowl. Using your hands, rub the seasonings into the vegetables. Grill the vegetables in batches until lightly charred, about 4 minutes per side, or until the vegetables are tender.

Combine the tomato, onion, cilantro, lime juice, jalapeño, salt and pepper in a nonmetallic bowl, and toss to combine. Taste and correct the seasonings. Serve immediately, or cover and refrigerate for up to two days. Toss before serving.

Lightly brush both sides of the tortillas with olive oil. Grill the tortilla until lightly charred on both sides, about 3 minutes total. Place 1 tortilla on each plate. Distribute the vegetables equally over the tortillas, top with salsa, sliced avocado and lime wedge. Serve.

Well I would like to request a grill, please...with the weather beginning to warm,,,,well you know...we will really like cooking outside a bit...take for example

If you need anything let me know...here is another one of our kitchen labs...we will be teaching also...so will have lots of room for  demo's ......

jandi >(thinking t.v.show for Marty and Charles...*hmmm*)

Classroom/Kitchens are on the east wing..

Mr Charles and You have the main Kitchens here...Oh I see they are waxing the floor dahling...now be careful....

to you my dear friend and Chef Miss Marty  well  Ta..

taaaa...woops

uh..oh....(slip! plop!!)  ...  

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