Taste of Life: Sauteed Chicken Breast with Zucchini, New Potatoes and Garlic By Chef Hillary Gallagher Serves 4 Ingredients: 4 boneless chicken breasts3 small zucchini, cut into half moons8-10 potatoes, boiled in salted water until tender2 garlic cloves, thinly sliced 6-8 tarragon leaves, chopped cup chicken brothJuice of of a lemon4 tablespoons extra virgin olive oil1 tablespoon unsalted butterSalt and pepper to taste Preparation: 1. Preheat the oven to 350 degrees.2. Heat 2 tablespoons of oil over medium heat in a large saut pan until hot. Generously season the chicken breasts with kosher salt and freshly ground black pepper, and place skin side down in the pan. Saut until golden brown and the fat in the skin melts; turn down the heat if necessary. Continue cooking the chicken for 5-7 minutes; turn the breasts to cook on the other side, and place the pan in the oven and cook until done, approximately 7-10 minutes. When the chicken is cooked, transfer it to a baking dish; cover it loosely with tin foil, and keep it warm.3. Add the remaining 2 tablespoons of oil to the same pan. Turn on low to add the garlic, and cook for 1 minute.4. Turn the heat up to medium, and add the zucchini; cook for 2-3 minutes. Add the potatoes, and season well with salt and black pepper.5. Turn up the heat, and add the chicken stock, lemon juice and butter. Cook until the sauce has reduced, and the zucchini is tender but still firm to the tooth. Add the chopped tarragon leaves.6. Serve each chicken breast with the potatoes and vegetables. Hillary Gallagher, CCC is the Culinary Arts Program Director and Lead Instructor at Chattahoochee Technical College in East Cobb. This email address is being protected from spambots. You need JavaScript enabled to view it.. 770-509-6350. ChattahoocheeTech.edu
Taste of Life: Smoked Salmon and Dill Quiche By Chef Hillary Gallagher Serves 6-8 Ingredients: 4 oz. smoked salmon, diced6 oz. heavy cream6 oz. milk4 eggs1 tsp. salt tsp. ground black pepper4 oz. cream cheese2 tbsp. dill, chopped1 tbsp. chives, minced1 pinch ground nutmeg1 deep dish pie crust, pre-baked Preparation: Preheat oven to 350 degrees.Whisk together the cream, milk and eggs, then whisk in the salt, pepper and nutmeg.Scatter the smoked salmon, cream cheese, dill and chives evenly over the pre-baked crust.Gradually add the egg mixture, stirring it gently with the back of a fork to distribute the filling ingredients evenly.Set the quiche on a sheet pan, and bake in a 350 degree oven until a knife blade inserted in the center comes out clean (40-45 minutes).Serve hot or at room temperature. Hillary Gallagher, CCC is the Culinary Arts Program Director and Lead Instructor at Chattahoochee Technical College in East Cobb. This email address is being protected from spambots. You need JavaScript enabled to view it.. 770-509-6350. ChattahoocheeTech.edu
Taste of Life: Chocolate Passion Bowl Ingredients 1 baked, 9-inch square brownie layer, cooled and cut into 1-inch cubes (about 5 c.)3 cups of cold milk2 pkgs. (4 serving size each) chocolate flavored instant pudding and pie filling1 (8 oz.) tub whipped topping, thawed and divided1 pint (2 cups) raspberries Preparation Pour the milk into a large bowl.Add the dry pudding mixes.Beat with wire whisk for 2 minutes until well blended.Gently stir in 1 cup of whipped topping.Place half of the brownie cubes in a 2-quart serving bowl (preferably glass trifle bowl).Top with layers of half of each of the pudding mixture, remaining whipped topping and respberriesRepeat all layers.Refrigerate for at least 1 hour before serving.Store any leftovers in the refrigerator. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
Taste of Life: Fresh Pear Salad with Asian Dressing By Beth Major Pear Salad Ingredients 2 cups of red cabbage, shredded2 cups of romaine lettuce, torn cup carrots, chopped3 pears, sliced1 green onion, choppedSesame seeds, toastedProcedureCombine all salad ingredients in a large bowl or platter. Asian Dressing Ingredients cup vegetable oil4 tablespoons white wine vinegar2 tablespoons soy sauce4 teaspoons sugar teaspoon sesame oil teaspoon crushed red pepperProcedureCombine all dressing ingredients and whisk together.Pour over salad and serve immediately. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
Taste of Life: Vidalia Onion & Vegetable Pinwheels Makes 36 pinwheels Ingredients 16 oz. cream cheese, softened1 envelope dry ranch dressing mix cup coarsely chopped Vidalia onion cup coarsely chopped green pepper cup coarsely chopped red pepper4 12-inch tortillas, any flavor Preparation Combine all ingredients except tortillas in a large bowl, and spread evenly on tortillas. Roll up to enclose filling, wrap in plastic wrap and chill at least 2 hours. When ready to serve, cut off ends. Cut rolls into 1 in. slices. *Any combination of vegetables or meat will work, as long as it equals about one cup. Recipes are brought to you by Georgia Farm Bureau (GFB) and were developed through a partnership between GFB and the Georgia Department of Agriculture for a segment called Meals from the Field, on GFBs Georgia Farm Monitor TV show. Visit GFB.org/Recipes to view the latest monthly video.GFB is a membership-driven, nonprofit organization dedicated to serving as the voice of Georgia farmers and rural Georgia. For more information about GFB membership or to join, visit GFB.org.
Taste of Life: Georgia Vegetable Succotash Ingredients 4 ears fresh corn1 cup chopped Vidalia onion1 cups fresh or frozen lima beans cup each chopped red and orange peppers- cup olive oil1 tablespoon each minced garlic and basilSalt and Pepper to taste Preparation Remove corn from cob and combine with remaining vegetables. Combine oil, garlic, basil and salt and pepper; coat vegetables. Place mixture in a shallow pan, and bake for 20-30 minutes at 400 degrees, stirring occasionally. (Makes about 4 cups) Recipes are brought to you by Georgia Farm Bureau (GFB) and were developed through a partnership between GFB and the Georgia Department of Agriculture for a segment called Meals from the Field, on GFBs Georgia Farm Monitor TV show. Visit GFB.org/Recipes to view the latest monthly video.GFB is a membership-driven, nonprofit organization dedicated to serving as the voice of Georgia farmers and rural Georgia. For more information about GFB membership or to join, visit GFB.org.
Taste of Life: Georgia Apple Ham Sandwiches Ingredients package soft dinner rolls, 12 roll equivalent* 4 ounces softened cream cheese teaspoon garlic powder1 cup chopped Georgia apples with peels on pound sliced deli ham Preparation Split roll in half lengthwise, spread cream cheese on both sides. Sprinkle with garlic powder. Evenly arrange apples on bottom half of rolls and top with ham. Place top half of bread on apple, ham mixture. Wrap with aluminum foil, and bake at 300 degrees for about 15 minutes until warm. Cut rolls to desired size, and serve warm. You can cut rolls by their original size or smaller to make appetizers. *We used Kings Hawaiian mini sub rolls Recipes are brought to you by Georgia Farm Bureau (GFB) and were developed through a partnership between GFB and the Georgia Department of Agriculture for a segment called Meals from the Field, on GFBs Georgia Farm Monitor TV show. Visit GFB.org/Recipes to view the latest monthly video. GFB is a membership-driven, nonprofit organization dedicated to serving as the voice of Georgia farmers and rural Georgia. For more information about GFB membership or to join, visit GFB.org.
Taste of Life: Chili Cheese Pinwheels Ingredients 8 oz. cream cheese2 cups shredded cheddar cheese1 (4 oz.) can diced green chilies6 green onions, diced1 cup chopped red bell pepper1 can black olives, chopped6 to 8 large flour tortillas Preparation Combine cream cheese, cheddar cheese, chilies, green onions, bell peppers and olives in medium bowl. Spread cup cheese mixture over each tortilla or until desired thickness; then roll them up. Wrap each roll in plastic wrap and refrigerate for 2 hours. Remove plastic wrap, slice each roll into 2-inch pieces and serve. For a better tasting pinwheel, refrigerate wraps overnight before slicing. Ingredients blend better over time. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
North Fulton Taste of Life: Chili Cheese Pinwheels Ingredients 8 oz. cream cheese2 cups shredded cheddar cheese1 (4 oz.) can diced green chilies6 green onions, diced1 cup chopped red bell pepper1 can black olives, chopped6 to 8 large flour tortillas Preparation Combine cream cheese, cheddar cheese, chilies, green onions, bell peppers and olives in medium bowl. Spread cup cheese mixture over each tortilla or until desired thickness; then roll them up. Wrap each roll in plastic wrap and refrigerate for 2 hours. Remove plastic wrap, slice each roll into 2-inch pieces and serve. For a better tasting pinwheel, refrigerate wraps overnight before slicing. Ingredients blend better over time.
Taste of Life: Chocolate Paleo Muffins By Lori Davis, honorary member Ingredients 1 cup almond flour cup coconut flour1 tbsp. cocoa powder tsp. saltPinch of cinnamon2 pouches of instant coffee granuales2 cups Enjoy Life chocolate chips, melted cup almond milk or coconut milk cup honey or agave nectar cup safflower oil or coconut oil5 eggs Preparation Sift all dry ingredients together in a large mixing bowl. Melt chocolate chips in a microwave-safe bowl, 30 seconds at a time, until completely melted. Add honey, almond milk, oil, eggs and melted chocolate chips to the dry ingredients. Mix with electric hand mixer until well blended. Divide batter into lined muffin tins, filling the cups to almost full. Bake at 350 degrees for 20 to 23 minutes or until top is cracking and a toothpick inserted in the center of each comes out clean. Let cool for 5 minutes and remove from muffin pan and place on wire rack to cool completely. Once cooled, store in an airtight container for up to one week. Note: Gluten-free, dairy-free, soy free recipe. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net