Grilled Chicken and Corn Salad With Avocado

Ingredients

  • 4 tablespoons olive oil, plus more for the grill
  • ¼ cup fresh lemon juice
  • 2 tablespoons chopped fresh rosemary
  • 4 cloves garlic, finely chopped
  • Kosher salt and black pepper
  • 2 6-ounce boneless, skinless chicken breasts
  • 3 ears corn, shucked
  • 5 ounces baby spinach (about 6 cups)
  • 1 avocado, cut into bite-size pieces
  • 2 ounces Parmesan, shaved
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Buffalo Chicken Egg Rolls

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts
  • 2 tablespoons ranch salad dressing mix
  • 1/2 cup Buffalo wing sauce
  • 2 tablespoons butter
  • 16 egg roll wrappers
  • 1/3 cup crumbled feta cheese
  • 1/3 cup shredded part-skim mozzarella cheese

Directions

  1. In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours.
  2. Preheat oven to 425°. Shred chicken with two forks; stir in butter.
  3. With one corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat.
  4. Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.

Chocolate Pudding Cake

Ingredients

  • Butter, room temperature, for baking dish
  • 1/2 cup granulated sugar, plus more for baking dish
  • 6 large eggs, room temperature, separated
  • 6 ounces semisweet chocolate, melted
  • 1/2 teaspoon salt
  • Confectioners’ sugar, for dusting

Directions

  1. Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
  2. In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
  3. In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
  4. Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners’ sugar just before serving.

Roasted Apple Bread

Ingredients

  • 2 to 2 1/2 cups chopped apple*
  • 1 teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 3 1/4 cups King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium Whole Wheat Flour or King
  • Arthur White Whole Wheat Flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 3/4 cups cool water
  • 1 cup coarsely chopped walnuts or pecans
  • *Leave the apples unpeeled, if you like. Choose apples that stay a bit firm when baked, like Granny Smith or Cortland.

Pina Colada

Ingredients

  • 30ml malibu rum
  • 30ml white rum
  • 60ml fresh coconut water
  • 30ml sugar syrup
  • 60ml pineapple juice
  • 20gm coconut cream
  • Pineapple, orange and maraschino cherry for garnishing

Directions

  1. Put all the ingredients in a blender
  2. Blend it well
  3. Serve in tabu tikki glass with ice cubes (5-6)
  4. Garnish with fresh pineapple, orange and maraschino cherry

Lemon Blueberry Bread

Ingredients

  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 large eggs, room temperature
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped nuts
  • 2 tablespoons grated lemon zest
GLAZE:
  • 2 tablespoons lemon juice
  • 1/4 cup sugar