2018-01-26 / Home & Garden

Star Chefs

Spiced Sweet Roasted Red Pepper Hummus

1 (15 ounce) can garbanzo
beans, drained
1 (4 ounce) jar roasted red
peppers
3 Tbsp. lemon juice
1-1/2 Tbsp. tahini
1 clove garlic, minced
1/2 tsp. ground cumin
1/2 tsp.cayenne pepper
1/4 tsp. salt
1 Tbsp. chopped fresh
parsley

In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.

Transfer to a serving bowl and refrigerate for at least one hour. (The hummus can be made up to three days ahead and refrigerated. Return to room temperature before serving.)

Sprinkle the hummus with the chopped parsley before serving.

Mediterranean Chicken

2 tsp. olive oil
2 Tbsp. white wine
6 skinless, boneless
chicken breast halves
3 cloves garlic, minced
1/2 cup diced onion
3 cups tomatoes, chopped
1/2 cup white wine
2 tsp. chopped fresh
thyme
1 Tbsp. chopped fresh
basil
1/2 cup kalamata olives
1/4 cup chopped fresh
parsley

Salt and pepper to taste

Heat the oil and two tablespoons white wine in a large skillet over medium heat. Add chicken and saute about four to six minutes each side, until golden. Remove chicken from skillet and set aside.

Saute garlic in pan drippings for 30 seconds, then add onion and saute for three minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for five more minutes.

Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for one minute. Season with salt and pepper to taste and serve.

Mexican Chicken

6 skinless, boneless
chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper,
chopped
2 Tbsp. ground cumin
2 Tbsp. lemon juice
2 Tbsp. chili powder
3 cloves crushed garlic
2 (15 ounce) cans black

beans, rinsed
and drained

Preheat oven to 400 degrees.

Arrange the chicken pieces in a three quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1-1/2 hours. Serve with rice if desired.

Cilantro Lime Rice

1 cup long grain white rice
2 cups water
1 tsp. chicken bouillon
granules
2 Tbsp. fresh lime juice
2 Tbsp. chopped cilantro

Salt to taste

Bring rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes. Remove from the heat, add lime juice, cilantro, and salt; fluff with a fork and serve.

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