Page 20 - Florida Sentinel 4-22-16 Edition

Recipes
Pineapple Jerk Chicken
1 cup long-grain rice
1 pound boneless skinless
chicken breast, cut into 1-inch pieces 1 teaspoon Jamaican jerk blend
seasoning
1 tablespoon vegetable oil
1 medium onion, diced
1 can (20 ounces) pineapple chunks in 100% juice, drained
1 can (15.5 ounces) black beans,
drained and rinsed
1 can (4.5 ounces) chopped green chiles 1⁄2 cup Jamaican jerk marinade
DIRECTIONS: Prepare rice according to directions.
Sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, cook chicken pieces in hot oil until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
Using drippings remaining in skillet, cook onion over medium heat, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chiles and jerk marinade. Over high heat, bring to boil; reduce heat to low. Cover and simmer 10 minutes until chicken is tender, stirring occasionally. Serve chicken mixture over rice.
Carrot Muffins
Muffins:
11⁄2 cups all-purpose flour 11⁄2 cups granulated sugar 11⁄2 teaspoons ground
cinnamon
11⁄2 teaspoons baking soda
1⁄2 teaspoon salt
1 (14.5-ounce) can carrots, drained 1 (8-ounce) can crushed
pineapple in 100% pineapple juice,
drained
3/4 cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup shredded sweetened dried coconut 3/4 cup pecans, chopped
Frosting:
1 (4-ounce) package reduced fat cream cheese, softened
3 tablespoons butter, softened
1 1⁄2 cups confectioners’ sugar
DIRECTIONS: Prepare muffins: Preheat oven to 350°. Grease a 12-cup muffin tin. In large bowl combine flour, sugar, cinnamon, baking soda, and salt. In large bowl, mash carrots until smooth; add crushed pineapple, oil, eggs and vanilla until well blended. Add to dry ingredients until just mixed; fold in coconut and pecans.
Spoon mixture into prepared muffin tins, almost to top. Bake 30 minutes or until tester inserted in center comes out clean. Cool; 10 minutes. Remove muffins from pans. Cool completely. Prepare Frosting: In mixing bowl combine cream cheese and butter until well blended. Add con- fectioners’ sugar; beat until smooth. Top carrot muffins with frosting.
Cans Can Get You Cooking
from tonia turner
If adding more produce to your daily diet seems like a daunting task, rest assured that one solution is right in your pantry: canned foods.
According to the U.S. Department of Agriculture’s MyPlate nutrition guidelines, half of your plate should consist of fruits and vegetables.
Because cans seal in foods’ nutrition, freshness and flavor, they are one of the best ways to get more produce picked at its peak to your table. Plus, canned produce is on par nutritionally with fresh and frozen counterparts, and in some cases even better.
Fruit Sangria
1 64-ounce container white grape juice*
1 30-ounce can fruit cocktail, drained
1 11-ounce can mandarin oranges, drained 1 lime, sliced
Ice cubes
DIRECTIONS: In large pitcher combine white grape juice, fruit cocktail, mandarin oranges and lime slices. Serve over ice cubes.
* If desired, add 2 cups chilled white wine to pitcher.
* For a creamier drink, add one 13.5-ounce can unsweet- ened coconut milk to mixture; stir until well combined.
Pizza Crust:
Fruited Dessert Pizza
1/2 cup unsalted butter, softened 1/2 cup granulated sugar
1/4 cup packed light brown sugar 1 large egg
1/2 teaspoon almond extract 1 1⁄4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt
Topping:
8 ounces cream cheese, softened
3 tablespoons light brown sugar
1 tablespoon grated orange peel
1 (15-ounce) can sliced peaches, drained
1 (15-ounce) can apricot halves, drained and sliced 1 (15-ounce) can pitted dark sweet cherries, drained
DIRECTIONS: Prepare crust: Preheat oven to 350°F. Grease 12-inch pizza pan. With mixer, cream butter, granulated sugar and brown sugar until light and fluffy. Add egg and almond ex- tract; blend. Add flour, baking powder and salt; blend well. With floured hands, press into pre- pared pan. Bake until edges are browned, about 10 minutes. Set aside to cool.
Prepare topping: In small bowl combine mascarpone cheese, brown sugar and orange peel until well blended. Spread mixture on cookie crust, to within 1-inch from edge. Arrange apricots, peaches and cherries on top of crust.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, APRIL 22, 2016