Lots of chicken recipes in this weeks Carnival of Recipes: Farmers Market Edition
Famous Recipes – Margarita Kabobs
1-1/4 pounds fresh or frozen jumbo shrimp in shells and/or 1 pound
skinless, boneless chicken breasts or thighs
1 large red or green sweet pepper, cut into bite-size pieces
1 medium red onion, cut into wedges
1 cup orange marmalade
1/3 cup lime juice
1/4 cup tequila (optional)
2 tablespoons cooking oil
2 tablespoons snipped fresh cilantro
2 cloves garlic, minced
6 1/2-inch-thick slices peeled fresh pineapple
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact.
Rinse shrimp and pat dry. Cut chicken, if using, into 1-inch chunks.
Thread shrimp and/or chicken, sweet pepper, and onion onto six 10- to
2. For sauce: In a small saucepan stir together the marmalade, lime
juice, tequila, if you like, cooking oil, cilantro, and garlic. Cook and
stir just until marmalade is melted. Divide mixture in half.
3. Grill kabobs on a greased rack of an uncovered grill directly over
medium coals for 10 to 12 minutes or until shrimp turn pink or chicken
is done, turning once. Add pineapple to grill rack and brush kabobs and
pineapple with 1/2 of the sauce mixture during the last 5 minutes of
grilling. Turn pineapple once during the last 5 minutes of grilling.
4. Pass remaining half of sauce with kabobs and pineapple. Makes 6
COTTAGE CHEESE PANCAKES WITH PEACH AND BERRY SALAD
Cottage Cheese Pancakes Recipe
1 pound cottage cheese
2/3 cup whole wheat flour
1/3 cup multigrain oatmeal
2 egg yolks
3 tbs. honey
2 tbs. milk
1 tsp. vanilla extract
1 tsp. ground cardamom
6 egg whites
Peach and Berry Salad (recipe follows)
Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and
cardamom in large bowl.
Beat whites in another large bowl until stiff but not dry. Fold whites into
cottage cheese mixture in 2 additions.
Preheat oven to 200º.
Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter
onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes.
Cook pancakes until bottoms are brown and bubbles form on top, about 3
minutes. Turn; cook until bottoms are brown and pancakes are cooked through,
about 4 minutes. Transfer to plate and place in oven to keep warm. Repeat
with remaining batter.
Serve immediately; pass Peach and Berry Salad to spoon over pancakes.
Lemon Spaghetti – Serves 6
1 pounds spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoons lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender
but still firm to the bite, stirring occasionally, about 8 minutes.
Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the
pasta with the lemon sauce, and the reserved cooking liquid, adding
1/4 cup at a time as needed to moisten. Season with salt and pepper.
Garnish with lemon zest and chopped basil.
Cook Time: 8 minutes
Yield: 6 servings
Frozen Mocha Torte
For an easy, make-ahead dessert that’s elegant and luscious, try this recipe that Mom has used for years. The perfect blend of mocha and chocolate is in each cool refreshing slice. It never lasts long in the freezer.
1 cup chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2/3 cup chocolate syrup
2 tablespoons instant coffee granules
1 tablespoon hot water
1 cup heavy whipping cream, whipped
Chocolate-covered coffee beans, optional
In a small bowl, combine wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight.
Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.
Italian Macaroni and Cheese 2-1/4 cups (8 oz.) uncooked ziti (long tubular pasta)
2 cups Green Giant Select® Frozen Broccoli Florets
2 cups milk
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. Tabasco hot pepper sauce
1 garlic clove, minced
1-1/2 cups (6 oz.) shredded Provolone cheese
1/2 cup roasted red bell peppers (from 7.5 oz. jar), drained, chopped
2 TB Italian bread crumbs
2 tsp. stick margarine or butter, melted
In large sauce pan, cook ziti to desired doneness as directed on package, adding broccoli
during last minute of cooking time. Drain; return to saucepan.
Preheat oven to 350° F.
Spray 2 quart casserole with nonstick cooking spray. In medium sauce pan, combine 1/2 cup
of the milk, flour, salt, hot pepper sauce and garlic; stir with wire whisk until smooth.
Stir in remaining 1-1/2 cups milk. Cook over medium heat until mixture boils and thickens,
stirring frequently. Remove from heat. Add cheese; stir until melted.
Add cheese sauce to cooked ziti and broccoli; mix well. Stir in roasted peppers. Spoon into
In small bowl, combine bread crumbs and melted margarine; mix well. Sprinkle over top.
Bake at 350° F., for 20 to 25 minutes or until casserole is bubbly and crumbs are golden brown.
Makes: 4 (1-1/2-cup) servings.
Per serving (1-1/2 cups) = calories 500, Total Fat 17 g, Sat fat 9 g, Cholesterol 40 mg,
Sodium 790 mg, Total Carbs 61 g, Dietary Fiber 3 g, Sugars 9 g, Protein 25 g.
Diabetic Exchanges: 4 Starch, 1-1/2 High Fat Meat, 1/2 Fat.
Pozole (Red Hominy Soup)
1 jar (8 oz.) enchilada sauce OR Ancho Chili Sauce
2-1/4 lb. lean pork meat, diced
1 pig’s foot, cut into 6 pieces
6 cups canned hominy, rinsed and drained
1 head cabbage, chopped
1-1/2 tsp. cayenne pepper
Juice from 4 lemons
1 large onion, chopped
Salt, to taste
Place the pork meat and pig’s foot in a large soup pot and add just enough water to cover. Add salt.
Cover and bring to a boil. Cook until tender; add the hominy and simmer until it pops.
Add enchilada sauce and enough water to a soupy consistency.
Boil 30 minutes more, add onions, cayenne pepper, cabbage and lemon juice to taste. Simmer until
Makes: 4 to 6 servings.
CREAMY BOW TIES WITH SAUSAGE & TOMATOES
2 tablespoons Olive oil
1 pound Sweet Italian sausage, crumbled
1/2 teaspoon Dried red pepper flakes
1/2 cup Diced onions
3 cloves Garlic, minced
1 can Italian plum tomatoes, Drained and coarsely chopped
1 1/2 cup Whipping cream
1/2 teaspoons Salt
12 ounce Bow tie pasta
3 tablespoons Minced fresh parsley
Freshly grated Parmesan Cheese
Heat oil in heavy large skillet over medium heat. Add sausage
and pepper flakes. Cook until sausage is no longer pink,
stirring frequently, about 7 minutes. Add onion and garlic to
skillet and cook until onion is tender and sausage is light
brown, stirring occasionally, about 7 minutes. Add tomatoes,
cream and salt. Simmer until mixture thickens slightly, about
4 minutes. Cook pasta in large pot of boiling salted water
until just tender but still firm to bite, stirring occasionally
to prevent sticking. Drain. Serve on a plate or flat bowl with
cream mixture. Top with fresh grated parmesan and parelsy.
Yield: 4 Servings