| A crowd pleasing appetizer | An aromatic, savory entree |
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Sun Dried Tomato Torta A torta is usually layered and takes time and patience. This uses the same ingredients, saving time by mixing them together - the taste is just as delicious.
1 cup butter, softened 12 ounces feta cheese 8 ounces cream cheese, softened 1 clove garlic, minced 1 tablespoon sherry 1/2 cup pine nuts, lightly toasted 1 1/4 cup sun dried tomato pesto Line a 6 cup bowl, terrine or loaf pan with plastic wrap. Process butter, cheeses, garlic and sherry in a food processor until smooth. Add nuts and sun dried tomato pesto and pulse until well mixed. Spoon mixture into prepared dish, pressing down to pack well. Cover with plastic wrap and refrigerate overnight. When ready to serve, invert torta onto a serving plate and peel off plastic wrap. Serve with crackers or a sliced baguette. Variation: Substitute 10 ounces oil packed sun dried tomatoes, well drained and 1/4 cup pesto for the sun dried tomato pesto. Plan Ahead: Prepare 2-3 days in advance and refrigerate until ready to serve. Freezes well. |
Piquant Chicken Lowfat and very flavorful; fills your kitchen with a tantalizing aroma.
8 chicken breasts, boneless and skinless 6 cloves garlic, minced 2 tablespoons dried oregano 1/4 teaspoon each: salt and pepper 3 bay leaves 1/4 cup white wine vinegar 1/4 cup capers, drained and rinsed 1/2 cup brown sugar, packed 1/2 cup white wine Preheat oven to 350*. Grease a 9x13 inch baking dish. Combine chicken, garlic, oregano, salt, pepper, bay leaves, vinegar and capers in a resealable plastic bag. Marinate in refrigerator 6 hours or longer. Place chicken in a single layer in the prepared dish and spoon marinade from bag over chicken; discard bay leaves. Sprinkle with brown sugar and spoon wine over the top. Bake 50-60 minutes, basting 3-4 times, until chicken is cooked through. Serves 8 Variation: Add 3-4 quartered roma tomatoes before baking. Plan Ahead: Marinate 1 day before baking. Freezes well after baking. |
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| Try a quick and different sauce | A Perfect Balance of Flavors | ||
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Cucumber Mustard Sauce The flavors in this sauce bring out the best in salmon.
1/4 cup sour cream 1/4 cup peeled cucumber, seeded, small dice 2 tablespoons mayonnaise 2 tablespoons dijon mustard 1 scallion, white and green parts, chopped 1 teaspoon chopped parsley 1/4 teaspoon dried dillweed salt and pepper, to taste Combine ingredients and chill 2-3 hours, or overnight. Serve over grilled, baked or smoked salmon. Makes 3/4 cup. |
Raspberry Vinaigrette This vibrantly colored dressing will become a favorite.
1/4 cup vegetable oil 1/2 cup seedless raspberry preserves 1/3 cup rice wine vinegar 2 teaspoons dijon mustard 1/2 teaspoon dried thyme 1/4 teaspoon each - salt and pepper Combine all ingredients in a food processor and process until smooth. Store in refrigerator. Drizzle over fresh salad greens, garnish with shaved parmesan cheese, toasted walnuts and fresh raspberries or pears. Makes 1 cup.
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| All Content provided by Leigh Ochs | |||
