2017-08-11 / Home & Garden

Star Chefs

Sun Up Cookies

3/4 cup packed brown
sugar
3/4 cup butter
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup white sugar
2 eggs

1/2 tsp. baking powder
1 tsp. vanilla extract
1 cup raisins
1 cup flaked coconut
1 cup whole wheat flake
cereal

Preheat oven to 350 degrees.

Mix ingredients well in the order given.

Drop by teaspoon on cookie sheet and bake for 10-12 minutes. Under bake for a chewy cookie.

China Sun Chicken

2 Tbsp. vegetable oil
1 pound skinless,
boneless chicken
breast halves—cut into
1/2 inch pieces
2 carrots, julienned
2 cloves garlic, pressed
1 tsp. ground ginger
4 shallots, chopped
1 bell pepper, slivered
1 (20 ounce) can
pineapple chunks in
natural juice, liquid
drained and reserved
1/2 cup water

2 Tbsp. soy sauce
1 Tbsp. cornstarch
1 tsp. white vinegar
1/2 tsp. red pepper flakes

Heat the oil in a wok or large skillet over medium high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about five minutes. Stir in the garlic and ginger; cook another one minute. Add the shallots and bell pepper; cook another one minute.

Whisk together three tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

Sun Brewed Mint Tea

2 quarts water
1/4 cup wildflower honey
1 large lemon
2 bunches fresh mint
leaves

Pour the water into a large glass container with a lid. Stir in honey until dissolved.

Zest the lemon, being careful not to include any white pith, and juice the lemon. Combine the zest and juice with the honey water mixture.

Hold a bunch of mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the bunches in the water mixture. Cover the container and place in direct sunlight for two hours. Remove the mint leaves, shake, and serve over ice in tall glasses, garnished with a mint sprig.

Sun-Dried Tomato, Feta, and Pine Nut Salad

1 loaf Italian bread, cubed
3 Tbsp. extra virgin
olive oil
1/2 tsp. seasoned salt
1/2 tsp. freshly ground
black pepper
1 tsp. garlic powder
1/2 cup pine nuts
1 cup sun-dried tomatoes
2 (16 ounce) packages
mixed salad greens
4 green onions, cut into
1/2-inch pieces
8 ounces feta cheese,

crumbled

Preheat broiler. Toss three cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9x13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.

Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.

Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice.

In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.

Sun-Dried Tomato Cream Sauce

1 cup heavy cream
3 Tbsp. butter
1/2 cup shredded
mozzarella cheese
2 Tbsp. grated
Parmesan cheese
1/4 cup chopped
sun-dried tomatoes

Salt and pepper to taste
1 Tbsp. pine nuts

Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

Sunny Poutine

1 (16 ounce) package
frozen French fries
12 slices bacon
Cooking spray
4 eggs
Salt and ground black
pepper to taste
1/2 cup prepared
hollandaise sauce
1 Tbsp. chopped fresh
chives

Preheat oven to 425 degrees. Arrange frozen French fries in a single layer on a baking sheet.

Bake in the preheated oven until golden, about 20 minutes; keep warm.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cool enough to handle.

Heat a large skillet over medium heat; spray with cooking spray. Crack eggs into skillet; season with salt and pepper. Reduce heat to medium low, cover skillet loosely, and cook until egg whites are firm and yolks are still runny, about 3 minutes.

Divide French fries onto 4 plates; sprinkle evenly with crumbled bacon. Drizzle each serving with hollandaise sauce, sprinkle with chives, and top with an egg.

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