2017-07-14 / Home & Garden

Star Chefs

Coriander Chicken with Mango Salsa

1 skinless, boneless
chicken breast
1/2 tsp. salt
1 tsp. black pepper
1 Tbsp. ground
coriander seed
2 Tbsp. extra virgin
olive oil
1 mango—peeled, seeded,
and chopped
1 orange, peeled and
1/3 red onion, chopped
1 red chile pepper, seeded

and chopped
1 Tbsp. chopped fresh
1/2 tsp. black pepper

Sprinkle chicken breast with salt and one teaspoon black pepper; set aside for 10 minutes. Evenly coat with ground coriander.

Heat the olive oil in a skillet over medium heat. Cook the chicken breast, browning well on both sides until no longer pink in the center. Remove from heat, allow breast to cool before slicing.

In a bowl, mix together the mango, orange, onion, chile pepper, fresh cilantro and 1/2 teaspoon black pepper. Pour salsa over sliced chicken breast and serve.

Summery Corn Salad

3 tsp. butter
3 ears fresh corn, husks,
and silks removed
1 tsp. garlic powder
1 (15 ounce) can black
beans, drained
1/4 cup chopped fresh
1/4 cup olive oil
2 Tbsp. red wine vinegar
2 Tbsp. lime juice
1-1/2 tsp. minced garlic
1 tsp. white sugar
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. salt

1/4 tsp. black pepper

Preheat grill for medium heat and lightly oil the grate.

Spread one teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.

Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about five more minutes, turning once. Let corn cool and cut kernels from the cobs.

Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.

Spinach Enchiladas

1 Tbsp. butter
1/2 cup sliced green
2 cloves garlic, minced
1 (10 ounce) package
frozen chopped
spinach , thawed,
drained, and squeezed
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded
Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can
enchilada sauce

Preheat the oven to 375 degrees.

Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about five more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and one cup of Monterey Jack cheese.

In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.

Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Too Much Chocolate Cake

1 (18.25 ounce) package
devil's food cake mix
1 (5.9 ounce) package
instant chocolate
pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet
chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Sopapilla Cheesecake Pie

2 (8 oz.) packages cream
cheese, softened
1 cup white sugar
1 tsp. vanilla extract
2 (8 oz.) cans refrigerated
crescent rolls
3/4 cup white sugar
1 tsp. ground cinnamon
1/2 cup butter, room
1/4 cup honey

Preheat an oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray.

Beat the cream cheese with one cup of sugar and the vanilla extract in a bowl until smooth.

Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

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