RED, WHITE AND BLUE SLAW RECIPE

Red, White and Blue Slaw Recipe

Ingredients

6 cups green cabbage, coarsely shredded
1/2 cup bacon bits
3/4 cup bleu cheese, crumbled
1 cup Marzetti® Slaw Dressing
Cherry tomatoes



Directions

Combine green cabbage, bacon bits, 1/2 cup blue cheese. Add slaw dressing and toss gently to coat well. Chill to blend flavors.

When you're ready to serve, garnish with cherry tomatoes and another 1/4 cup blue cheese.

BUFFALO CHICKEN SALAD RECIPE

BUFFALO CHICKEN SALAD RECIPE

Ingredients

1/4 cup crumbled blue cheese

1/2 cup Ranch-style salad dressing

3 large skinless, boneless chicken breast halves - cut into 1 inch cubes

salt and pepper

1 tablespoon vegetable oil

2 tablespoons butter

1/4 cup Louisiana-style hot sauce

1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)

2 heads romaine lettuce, chopped

Directions

In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.

Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.

Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

COOKING FOR AN IMPORTANT PERSON

I am right here in my restaurant kitchen, reviewing the recipe books that I posses as a chef. These recipe books that I have are all very important to me because I learn so much by reading and cooking the recipe that I like to cook. Aside from the review right now, I am also looking for recipes that I will be cooking because the Italian Culinary School Dean will be visiting the city and I was the one appointed by the chef experts to cook for his arrival in the city.

I am looking for a local recipe that would make a good impression of our city. I need to prepare at least 5 dishes and I must select the best because as I heard about the culinary dean, she is very particular and I don't want the entire culinary association in the city to fail. The chef visitor will be arriving in two weeks from now and I need to select the best recipe for her arrival. Some of my chef friends have volunteered to help me in the cooking an I am happy about that. I cannot do this on my own. I need chefs that will help in this big responsibility that would make a big impact to all chefs in the city.

LEMON MUSHROOM WITH HERB CHICKEN RECIPE

LEMON MUSHROOM WITH HERB CHICKEN RECIPE

Ingredients

1 cup all-purpose flour
1/2 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless, skinless chicken breast halves
1/2 cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed chicken broth
1/4 cup dry white wine
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest

Directions

In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.

Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.

Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.

BUEBERRY BRAN MUFFIN RECIPE

BLUEBERRY BRAN MUFFIN RECIPE

Ingredients

1/2 cup oat bran

1 cup wheat bran

1/2 cup sour cream

1/2 cup milk

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2/3 cup brown sugar

1/2 teaspoon salt

1 cup fresh blueberries

1/3 cup vegetable oil

1 orange, juiced and zested

1 egg

1 teaspoon vanilla extract

Directions

Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl.

Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture.

Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.