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May Recipes

CHICKEN-FRIED CAULIFLOWER RICE

1  Large Head Cauliflower (cut into florets)

2  Tbsp. Extra-Virgin Olive Oil (divided)

1  Medium Onion (diced)

1  Clove Garlic (minced)

    Fresh Ginger (minced)

6  oz. Frozen Peas and Carrots

1  Cup Cooked Chicken (shredded)

1  Tbsp. Chili Paste

2  Large Eggs

5  tsp. Soy Sauce (divided)

1  tsp. Sesame Oil

2  Bunches Green Onions (chopped)

Working in batches, place the cauliflower into the bowl of a food processor fitted with the blade attachment. Process into small crumbles that resemble rice, then set aside.

In a large skillet over medium heat, heat 1 tablespoon oil. Add onions and cook 2 minutes, then add garlic, ginger, peas and carrots and cook 5 minutes more, stirring often. When vegetables have softened, add chicken and chili paste and cook 2 minutes. Add riced cauliflower and cook 2 minutes, stirring often.

Push rice mixture to one side of the pan and crack eggs into the open area of skillet. Add one teaspoon soy sauce to eggs and scramble. Once cooked through, stir eggs into the riced mixture. Add remaining 4 teaspoons of soy sauce and stir. Continue cooking until everything is heated through and soft, 5 minutes. Remove from heat and drizzle with sesame oil. Sprinkle with green onions and serve.


ASPARAGUS CORN SALAD

3    Ears Corn (shucked)

2    Bunches Asparagus (ends trimmed, cut into 1 inch pieces)

1/2 Cup Fresh Herbs (cilantro, basil, parsley, your choice)

1/4 Cup Olive Oil

1    Tbsp Lemon Juice

1    Tbsp. Rice Wine Vinegar

1    tsp. Honey

1/2 tsp. Salt

1/4 tsp. Black Pepper

Fill a large pot with water and bring to a boil. Add in a hefty pinch of salt once water starts to boil.

Add the shucked corn to the boiling water and boil for about 5 minutes, until it starts to turn bright yellow. Remove from the pot and set aside to cool. In the same water, add the cut asparagus and boil for 2 minutes, just until they are cooked but not over cooked. Remove them from the pot and set aside to cool.

Once the corn is cool enough to touch, cut off the kernels with a sharp knife and add the corn and asparagus to a large bowl.

In a smaller bowl, whisk the herbs, olive oil, lemon juice, vinegar, honey, salt and pepper. Drizzle the dressing over the corn mixture and chill until ready to serve. Can be made up to 2 days ahead of time. Serves 4.


CHICKEN PASTA SALAD

1    Heaping Cup Mini Penne Pasta (measured dry)

1    Cup Cooked Chicken (leftovers) 

4    oz. Baby Spinach (stems removed)

1    Cup Cherry Tomatoes (halved)

1/3 Cup Feta Cheese (crumbled)

1/3 Cup Slivered Almonds (toasted)

Dressing:

1    Large Orange: 2 tsp. Zest; 4 Tbsp. Juice

1    Large Lemon: 1/2 tsp. Zest; 2 Tbsp. Juice

3    Tbsp. Honey

2    tsp. Dijon Mustard (do not use regular)

1/2 tsp. Salt

1/2 tsp. Olive Oil (or vegetable oil)

      Freshly Cracked Black Pepper

      Fresh Parsley

Cook the pasta according to package directions. Drain them and rinse with cold water. Place the cooked pasta in a large bowl. Add in the spinach and the halved cherry tomatoes.

Briefly warm up and then coarsely chop the leftover grilled chicken. Add it to the salad and toss to combine. Lightly toast the almonds in a skillet over medium heat, until fragrant. Sprinkle the almonds and feta cheese over the salad.

Dressing: Combine all the ingredients together, except for the oil, in a blender. Blend until it is well incorporated. Slowly add in the oil in a steady stream and pulse until combined.

Toss the salad with the dressing (to your taste, more or less dressing) and enjoy. 

Note: Only toss dressing on as much as you plan on eating. The dressing makes it soggy for leftovers


RHUBARB CUSTARD BARS

Crust:

2    Cups Flour

1/4 Cup Sugar

1    Cup Cold Butter

Filling:

2    Cups Sugar

7    Tbsp. Flour

1    Cup Heavy Whipping Cream

3    Large Eggs (beaten)

5    Cups Rhubarb (fresh, finely chopped or frozen, thawed, drained)

Topping:

6    oz. Cream Cheese (softened)

1/2 Cup Sugar

1/2 tsp. Vanilla Extract

1    Cup Heavy Whipping Cream (whipped)

Crust: In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 x 9 inch pan. Bake at 350 degrees F. for 10 minutes.

Filling: Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees until custard is set, 40 to 45 minutes. Cool.

Topping: Beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over the top. Cover and chill. Cut into bars. Store in the refrigerator. 

Yield: 3 dozen bars.


IRISH APPLE CAKE 

WITH CUSTARD SAUCE

Cake:

3    Cups Flour

2    tsp. Baking Powder

1/8 tsp. Salt

1/4 tsp. Ground Cloves

1/4 tsp. Ground Nutmeg

6    oz. Butter (cold is fine)

3/4 Cup Sugar

4    Large Granny Smith Apples

2    Eggs

3/4 Cup Milk

2    Tbsp. Sugar (for top of cake) 

Custard:

6 Large Egg Yolks

6 Tbsp. Sugar

1 1/2 Cups Milk

1 1/2 tsp. Vanilla

Grease and flour an 8 or 9 inch springform pan. Using an 8 inch pan gives you a taller cake. Preheat oven to 375 degrees F.

Sift the flour, baking powder, salt, cloves and nutmeg into a very large mixing bowl. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs. Add the 3/4 cup sugar to mixture and mix in.

Peel the apples and slice them into uniform pieces. Toss the apple pieces into the flour mixture and combine thoroughly.

In a separate bowl, beat the eggs and milk together add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.

Transfer the dough into the prepared cake pan and gently flatten the top surface using the back of the spatula. Sprinkle the 2 Tbsp. sugar over the top. Bake for 45 to 50 minutes. Test the center of the cake for doneness. It should be golden brown. 

Serves 12.

Custard: 

Note: this is not a thick sauce, it should be pourable.

Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2 to 3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg mixture then transfer the combined mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to a serving bowl. Serve warm or cold over slices of apple cake.


PRETTY PINK

GRAPEFRUIT SMOOTHIE

1    Cup Pink Grapefruit Juice (fresh, squeezed)

1/2 Cup White Grapefruit Juice (or more pink)

1    Cup Frozen Strawberries

1/2 Cup Ice Cubes

2    Bananas (fresh or frozen)

Place all ingredients in a blender and blend until it is smooth. Pour into 2 cups and garnish with fresh fruit. 

Makes 2 servings.


SLOW COOKER 

MEXICAN CHICKEN

2 lbs. Boneless, Skinless Chicken Breasts

1 Tbsp. Olive Oil

1/2 Cup Mild Salsa

3 Tbsp. Brown Sugar

1 (4 oz.) Can Mild Green Chilies

1 (14.5 oz.) Can Diced Tomatoes (drained)

1 Tbsp. Chili Powder

1 tsp. Ground Cumin

1 tsp. Garlic Powder

1 tsp. Onion Powder

1/2 tsp. Smoked Paprika

1/2 tsp. Ground Chipotle Chili Pepper

1/2 tsp. Dried Oregano

1 1/2 tsp. Salt

1/2 tsp. Pepper

1 tsp. Liquid Smoke

Hot Sauce (to taste) Rice (if desired)

Rub the chicken breasts on both sides with olive oil and place into the bottom of a slow cooker. Add all the remaining ingredients except for the hot sauce. Cook on high for 2 to 4 hours or cook on low for 6 to 7 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board and let it rest for 5 minutes before shredding, leave the liquid in the slow cooker. Return the chicken to the slow cooker and cook on low for an additional 20 minutes to absorb some of the liquid. Drain the excess liquid. Taste and add hot sauce if you desire. (this is delicious served over rice) 

Serves 4.


MEXICAN 

CHICKEN STUFFED PEPPERS 

2    Tbsp. Extra-Virgin Olive Oil

1/2 Cup Onion (chopped)

4    Cloves Garlic (chopped)

1    Jalapeno or Serrano Chili Pepper (seeded and chopped)

2    lbs. Ground Chicken

1    (14.5 oz.) Can Fire Roasted, Diced Tomato (with juice)

1/2 Cup Fresh Cilantro (chopped, divided)

4    Red, Yellow and/or Orange Bell Peppers (your choice)

      Lime Wedges

Seasoning:

1    Tbsp. Cumin

4    tsp. Paprika

1    Tbsp. Garlic Powder

1    tsp. Dried Oregano

1/2 to 1 tsp. Cayenne Pepper (optional)

1/2 tsp. Ground Cinnamon

1/4 tsp. Ground Saffron

Prepare seasoning: Mix all seasoning ingredients in a small bowl. Set aside.

In a large skillet, on medium, heat oil. Add onion, garlic and chili; cook, stirring for 2 minutes. Add the chicken and cook until no longer pink. Sprinkle with 2 tablespoons seasoning mixture. (Store remaining seasoning mixture for future Mexican meals) Stir well. Stir in the tomatoes and bring to a boil. Reduce heat, simmer uncovered for 5 to 7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.

Meanwhile cut the bell peppers in half vertically from the stems to the bottom. Remove the seeds, stem and membranes and discard. In a large pot, blanch peppers in boiling water 2 to 3 minutes or just until tender. Drain. Fill peppers with chicken mixture. For each serving arrange 2 pepper halves on a plate. Sprinkle with remaining cilantro and serve with lime wedges. 

Serves 4.


EXTRA RICH & CREAMY 

MACARONI AND CHEESE

         Salt

8       oz. Shell Pasta

1       Cup Evaporated Milk

2       Large Eggs

2       Cups Havarti Cheese (grated)

1 1/2 Cups Colby Jack Cheese (grated)

         Pinch of Nutmeg

1/4    Cup Sour Cream

Bring a large pot of salted water to a boil. Add the pasta and cook as directed on the package. Reserve 1/2 cup of the cooking water, then drain.

Combine the evaporated milk, eggs, cheeses, 1/2 teaspoon salt and the nutmeg in a large sauce pan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat. Add the pasta and the sour cream to the sauce and toss to coat. Let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired. 

Serves 6.


DEVILED HAM SPREAD

3    Cups Ham (cooked, cubed)

2    Ribs Celery

1/2 Sweet Onion

1/2 Cup Mayonnaise

1/2 tsp. Pepper

1    tsp. Tabasco Sauce

1/4 Cup Sweet Relish (well drained)

Chunk the ham and roughly chop the celery and onion. Add these ingredients to a food processor. Pulse until all ingredients are chopped fine. Drain the relish well to keep the spread from getting soggy. Remove the ham spread from the food processor and add the remaining ingredients. Stir to combine. Spread on your choice of bread, crackers, cucumbers or celery. Refrigerate leftovers. 

Makes 10 servings.

* The peppery bite you get from Tabasco gives it just the right kick! The salty, sweet, creamy, crunchy spread is delicious on bread or crackers. It’s also perfect for a sandwich at lunch. This sandwich spread is easy to make, freezes well and is a great use of leftover ham.


HAM "N" CHEESE STROMBOLI

1    (11 oz.) Can Refrigerated Pizza Dough

6    oz. Ham (cooked, diced)

1    Cup Baby Spinach Leaves

6    oz. Shredded Italian Cheese Blend

1/2 tsp. Italian Seasoning

      Cooking Spray

      Marinara Sauce (warmed)

Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. Unroll the pizza dough on the baking sheet and cut into 4 rectangles. Sprinkle each rectangle with ham, spinach, cheese and Italian seasoning. Roll up dough jelly roll fashion, starting at the short side of each rectangle. Pinch seams to seal, but do not seal the ends of rolls. Arrange the rolls 4 inches apart on baking sheet. Coat the tops with cooking spray. Bake 10 to 15 minutes or until golden brown. Serve with warm marinara sauce. 

Makes 4 rolls.