A Collection of Gourmet and Homemade Recipes

Spinach Salad with Grilled Spiced Chicken

Servings:

Cooking Time:

Ingredients:

• 1 tbsp coriander seed
• 1 tbsp juniper berries
• 2 tsp black peppercorns
• 1 tbsp fennel seed
• 2 pounds chicken breasts, boneless and skinless
• ½ pound shallots, cut to ¼ inch
• ½ cup peanut oil
• ½ cup balsamic vinegar
• 1 tbsp Dijon mustard
• ¼ teaspoon crushed red pepper
• 1 pound Portobello mushroom caps
• 1 large roasted red pepper, cut into thin strips
• 2 pounds clean spinach leaves
• Salt to taste

Instructions:

1. In a large grinder or mortar and pestle, grind or crush coriander, juniper, peppercorns and fennel seed to slightly coarse.
2. Rub chicken with spices; chill 1 hour to overnight.
3. In a pan on high heat, fry shallots in hot oil to brown and crisp. Drain, reserving both shallots and oil. Drain shallots on paper towels, set aside.
4. Mix cooking oil, vinegar, mustard, pepper flakes and salt.
5. Grill chicken; let cool. Cut into finger size strips. Brush mushroom caps with dressing; grill. Cool slightly; cut into 1-inch strips.
6. Toss spinach with vinaigrette. Top with strips of mushroom, pepper and chicken.
7. Garnish with crispy shallots before serving.

Apple Crisp

Servings:

Cooking Time:

Ingredients:

• ⅓ cup graham cracker crumbs
• ⅓ cup quick oats
• 2 tbsp brown sugar
• 6 tart apples, medium sized, washed, peeled, seeded, quartered, and cored
• ½ cup water
• 1 tsp cinnamon
• 1 tbsp butter

Instructions:

1. In a bowl, mix the graham cracker crumbs, oats and brown sugar.
2. Spread apple quarters in a 12x8 pan and add the water.
3. Sprinkle the cinnamon overtop and then spoon the graham cracker mixture overtop.
4. Dot with butter.
5. Bake at 375° for 45 minutes, or until apples are soft and topping is browned.

For more crunch, add ⅓ cup of chopped walnuts.

Tomato Florentine Soup

Servings:

Cooking Time:

Ingredients:

• ½ cup onion, diced
• 1 tsp garlic, minced
• 1 cup crushed tomatoes
• 1 cup tomatoes, diced
• 2 cups chicken broth
• ¾ cup spinach, chopped
• ¼ cup red wine
• 1 tbsp basil
• 1 ½ tsp oregano
• 2 ounces prosciutto (or country ham), diced
• Romano cheese, grated

Instructions:

1. Heat the oil in a heavy saucepan.
2. Add the onion and garlic and cook until just soft.
3. Add the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs.
4. Bring to a boil.
5. Reduce the heat and simmer 35 minutes.
6. Add the prosciutto and simmer 10 minutes longer.
7. Serve warm garnished with the Romano cheese.

Apricot Sauce

Use as a grilling sauce for ham, pork, or even chicken.

Servings:

Cooking Time:

Ingredients:

• 1 8-ounce can apricot halves, undrained
• 1/4 cup catsup
• 3 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon Dijon-style mustard
• 1 teaspoon ground ginger
• Dash of salt

Instructions:

1. Combine apricot halves, catsup, brown sugar, lemon juice, mustard, ginger, and salt in a blender container or food processor bowl. Cover and blend or process until smooth.
2. Use to brush on ham, chicken or pork during the last 30 minutes of grilling.
3. Boil any remaining sauce for 2 minutes to serve with cooked meat.