SKHC Calendar 2017

in pan. Let chicken stand 10 minutes or until cool enough to touch. Remove chicken from the bones and shred. Place in a large bowl. 4. Bring borth to a boil; cook, oncovered until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan and saute 3 minutes or until lighltly browned, stirring frequently. Add squash mixture, rice and mined rosemary to the chicken mixture and toss gently to combine. 5. Place flour in medium saucepan over medium heat. Gradually add milk, stirring until smooth. Bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat and let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining pepper, milk mixture and salt to chicken mixture; stir to combine. 6. Spoon chicken mixture to a 8 inch ceramic baking dish coated with cooking spray. Sprinkle the remaining cheese over the rice mixture and bake for 20 minutes or until throughly heated. 7. Broil casserol for 5 minutes or until golden. Garlic Lime Marinaded Pork Chops Serves: 4 Ingredients 4 lean boneless pork chops 4 cloves garlic, crushed 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp paprika 1/2 lime, juice of 1 tsp lime zest Salt and pepper to taste Directions 1. Trim fat off pork. In a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes. 2. To broil: line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until browned. To grill, grill over medium-high 4 to 5 minutes on each side. Roast Beef with Peppers, Onions and Potatoes Serves: 6-8 Ingredients 3 red bell peppers, cut into 1-inch-wide strips 2 yellow bell peppers, cut into 1-inch-wide strips 2 medium red onions, halved and cut into 1-inch wedges 3/4 pound white new potatoes, well scrubbed and cut into 1-inch chunks 5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers) 2 tablespoons olive oil Coarse salt and ground pepper 2 1/2 pounds eye-of-round beef roast 3/4 teaspoon dried thyme Directions 1. Preheat oven to 400°F. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat. 2. Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme. 3. Roast 40-50 minutes, tossing vegetables occasionally, until tender and an instantread thermometer inserted into thickest part of beef registers 130 degrees for mediumrare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut into very thin slices and serve with vegetables. 4. Cool remaining beef to room temperature; place in an airtight container or wrap in plastic, and refrigerate. Wild Rice and Cranberry Stuffed Turkey Breast Serves: 8 Ingredients 4 cups cooked wild rice 3/4 cup finely chopped onion (about 1 large) 1/2 cup sweetened dried cranberries 1/3 cup slivered almonds 2 medium cooking apples, coarsely chopped 1 boneless whole turkey breast (4-5 lbs), thawed if frozen Directions 1. Preheat the oven to 375°F. 2. In a large bowl, mix all the ingredients, except for the turkey. 3. Cut turkey into slices at 1 inch intervals about 3/4 of the way through, forming deep pockets. 4. Place turkey in a casserole or baking dish. Stuff the pockets with wild rice mixture. Place any extra rice mixture around the turkey. 5. Bake for 1-2 hours or until an internal temperature of 170 °F in the thickest part of the meat (using a digital meat thermometer). The stuffing should reach a temperature of 165 °F. Crispy Roasted Chickpeas Makes about 2 cups Ingredients 2 (15-ounce) cans chickpeas 2 tablespoons olive oil 1/2 teaspoon salt 2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, curry powder, cinnamon, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs Instructions 1. Heat the oven to 400°F. 2. Rinse and drain the chickpeas. 3. Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. They should feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them. 4. Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated. 5. Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle. 6. Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming chewy.