APPLE CRANBERRY WALNUT SALAD

 Ingredients:

4 C. mixed salad greens

1 large chopped apple (skin on)

1 C. crasins or fresh cranberries

1/2 C. roughly chopped walnuts

1/2 C. feta cheese

1/4 C. chopped red onion

Dressing:

1/4 C. olive oil

2 T. apple cider vinegar

1 T. honey

1 tsp. Dijon mustard

salt and pepper to taste

mix or whisk dressing and pour over salad. Toss

- Tricia

Tomato Bisque

 2 T. olive oil

1 diced yellow onion (small)

2 minced cloves garlic

Heat oil in pan and sautee onions and garlic until onions are translucent.

Add:

1 28 oz can crushed red tomatoes

1 1/2 C. chicken broth

Cook above on med heat for about 8 min. Then use emersion blender to puree soup.

Add:

1/2 - 3/4 C. heavy cream

salt and pepper to taste 

2 tsp. sugar 

1/2 tsp. red pepper flakes (optional)

1 lg. spoonful on pesto or fresh basil (to taste

Simmer soup on low heat to allow it to slightly thicken

(recipe adapted from one shared by Brian Boothe)

CHICKEN MARINADE

1/3 c. olive oil

3 T. lemon juice

2 T. soy sauce

2 T. balsamic vinegar

2 T. packed brown sugar

1 T. Dijon mustard

1 1/2 t. EACH onion powder, garlic powder, and salt

1 t. EACH dried basil, dried oregano, dried thyme, and paprika

1/2 t. EACH pepper and red pepper flakes

Combine all ingredients and pour over 1 1/2 pounds boneless skinless chicken breasts.  Let sit for several hours then grill.     -Tricia

LEMON PARMIGIANO REGGIANO CHICKEN

 For Chicken:

4 boneless, skinless chicken breasts (pounded thin)

salt and pepper to taste

1/2 C. flour

2 eggs, beaten

1 C. Panko breadcrumbs

1/2 C. grated Parmigiano Reggiano cheese

1 T. lemon zest

2 T. olive oil

2 T. butter (for frying)

For Sauce:

2 T. butter 

3 cloves garlic, minced

1 C. heavy cream

1/4 C. chicken broth

1/3 C. lemon juice

1 t. lemon zest 

1/2 C. grated Parmigiano Reggiano cheese

salt and pepper to taste

1. Flatten chicken with meat mallet between parchment paper
2. Season both sides of chicken with salt and pepper
3. Set up breading station with one plate flour, one eggs, and one panko, cheese, and lemon zest mixed
4. Coat each chicken piece with flour, then egg, then breadcrumb mix, until fully coated on both sides
5. Heat olive oil and butter in large skillet over med. heat
6. Cook chicken for 4 - 5 min. per side until fully cooked then transfer to paper towel-lined plate
7. In the same pan, melt the other 2 T. of butter and saute garlic for 1 min until fragrant.
8. Add cream, broth, lemon juice, zest and cheese.
9. Simmer 4 - 5 min. until sauce thickens
10. Season sauce with salt and pepper to taste.
11. Serve over cooked chicken.
12. Garnish with parsley (optional)

LEMON BAR COOKIE CUPS

 Cookies:

2 3/4 C. flour

1 t. baking soda

1/2 t. baking powder

1 1/4 C. sugar

1 C. softened butter

1 egg

1 t. vanilla

Lemon Curd Filling:

6 T. softened butter

1 C. sugar

4 eggs (2 whole and 2 yokes only)

2/3 C. lemon juice

Topping: 

1 lemon zest (optional)

2 T. powdered sugar

Instructions:

1. Preheat oven to 375
2. Spray mini muffin tin with nonstick cooking spray
3. In large bowl, cream together butter and sugar until fluffy
4. Beat in egg and vanilla
5. Gradually add dry ingredients, until combined
6. Roll cookie dough into 1" size balls and place one in each muffin tin hole
7. Bake for 8 - 10 min until golden 
8. Remove from oven and with backside of measuring spoon push indent into each cookie, while still warm
9. Let cool then carefully remove from pan with knife
10. To make lemon curd: cream 6 T. softened butter with 1 C. sugar.
11. Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined
12. Mix in lemon juice, then pour into saucepan 
13. Cook over med. heat, stirring constantly with wire whisk for 5 min. until smooth and thick
14. let cool then spoon lemon curd into each cookie cup
15. Top with powdered sugar and lemon zest
16. Store in fridge until lemon curd sets up

(Taken from Six Sisters).