Page 20 - Florida Sentinel 9-30-16 Online Edition

Recipes
CHICKEN CAPRESE SALAD
Ingredients:
• 1/2 pound spicy marinated bocconcini (mozzarella balls), plus the oil from the container
• 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick
• 1 pint heirloom cherry or grape tomatoes, halved
• Olive oil, for grilling
• Salt and Freshly ground pepper to taste
Directions:
1. Pick the bocconcini out of the marinade. Transfer half of the marinade to a medium baking dish. Add the chicken, season with salt and pepper and let stand at room tem- perature for 1 hour or refrigerate for 4 hours.
2. Quarter the bocconcini and transfer to a bowl. Add the remaining marinade and the tomatoes and season with salt and pepper.
3. Light a grill or preheat a grill pan and oil the grate. Grill the chicken over high heat, turning once, until lightly charred and cooked through, about 8 minutes. Cut the chicken into bite-size pieces and add to the bocconcini. Toss and serve.
CRUNCHY
FRENCH ONION CHICKEN
Ingredients:
1 1/3 cups French-fried onions, crushed 1 egg, beaten
1 pound skinless, boneless chicken breast halves
Directions:
1. Preheat oven to 400 degrees F
(200 degrees C).
2. Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
3. Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
4. Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Tip
* Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients:
4 oz. (half of 8-oz package) cream cheese, softened
2 tablespoons chopped fresh chives or finely chopped green onions
6 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
4 slices bacon
12 wooden toothpicks
Directions:
Heat oven to 375°F. Line cookie sheet with foil or cooking parch- ment paper. Soak toothpicks in small bowl of warm water to pre- vent burning.
In small bowl, mix cream cheese and chives. Spoon mixture evenly into chile halves.
Cut each bacon slice crosswise into thirds. Wrap 1 piece of bacon around each stuffed chile half; se- cure with soaked toothpick. Place on cookie sheet.
Bake 25 minutes or until bacon is crispy and chiles are tender. Serve warm.
Ingredients:
• 2 cups milk
• 2 cups shells
• 1 cup white cheddar cheese
Directions:
In a medium saucepan, bring the milk and pasta to a simmer over medium heat. Cook for about 20 minutes, stirring often and making sure that the milk doesn't boil.
Once the pasta is al dente, remove from heat and add the cheese. Stir until melted. If you like it a little creamier, you can add more milk. Add salt to taste.
Ingredients:
• Just ripe bananas,
• Eggs
• Coconut flour (and a pinch or two of salt)
Directions:
Simply give these three wonder ingredients a quick whirrrr in the blender and start frying away.
If you must, eat with maple syrup.
Ingredients:
• 1 1/4 cup Nutella
• 2 eggs
• 1/2 cup all purpose flour
Directions:
Grease a 9 x9 baking pan and preheat oven to 350F.
Mix all ingredients into a large bowl with a large wooden spoon until batter is smooth.
Pour into baking pan and smooth top with spatula.
Bake for about 15 minutes until toothpick inserted comes out clean. Careful not to bake too long otherwise brownies will dry out.
Let brownies cool and set be- fore cutting and serving.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, SEPTEMBER 30, 2016