Columbia County Magazine

Category: Food

  • Apple, Cranberry & Lemon Pepper Chicken Salad

    Apple, Cranberry & Lemon Pepper Chicken Salad

    Apple, Cranberry & Lemon Pepper Chicken Salad1 garlic clove, minced
    2 teaspoons lemon pepper seasoning
    1/2 teaspoon paprika
    1 tablespoon olive oil
    Juice of 1/2 lemon
    1/2 teaspoon salt
    1/2 teaspoon dried oregano
    2 boneless, skinless chicken breasts
    1 tablespoon olive oil
    1 apple
    Lettuce
    Dried cranberries
    Lemon wedges for garnish

    Make a marinade by combining the first seven ingredients. Coat chicken and marinate in refrigerator for at least 2 hours. Place olive oil in a skillet. Remove chicken and cook in skillet over medium high heat 3-4 minutes a side or until cooked through and juices run clear. Let cool and refrigerate until ready to serve. Before serving, slice chicken and apple. Serve on a bed of lettuce with dried cranberries and garnish with lemon wedges. Makes 2 servings.

  • Heavenly Hawaiian Smoothie

    Heavenly Hawaiian Smoothie

    Heavenly Hawaiian SmoothieStrawberry Layer:
    1 cup fresh or frozen strawberries
    2 teaspoons honey
    1/2 cup water 

    Mango Pineapple Layer:
    1 cup fresh mango
    1 cup fresh pineapple
    1 tablespoon honey

     In a blender or food processor, process the strawberry layer ingredients until smooth. Pour into clear glasses and set aside. Rinse blender, then blend the mango pineapple ingredients until smooth. Gently pour this layer on top of the strawberry layer and garnish with fresh fruit. Makes 4 smoothies.

     

  • Homemade Potato Wedges

    Homemade Potato Wedges

    • Homemade Potato Wedges2 large potatoes
    • 1 tablespoon butter
    • Olive oil for drizzling
    • 1 tablespoon garlic powder
    • 1 teaspoon Italian herb seasoning
    • 1 teaspoon smoked paprika
    • Salt and pepper, to taste 
    • Fresh herbs for garnish 

    Pre-heat oven to 350 degrees. Scrub potatoes and leave the skin on; cut into wedges. Place wedges in a large microwave-safe bowl and cook about 8 minutes. Take a fork and pierce the wedges — the fork should go in without resistance. Remove bowl from microwave. Add a tablespoon of butter to the potatoes and lightly drizzle with olive oil. Add garlic powder, Italian herbs, smoked paprika, salt and pepper. Toss well. Line a baking tray with foil or parchment paper. Place wedges on tray in a single layer and bake about 7 minutes or until one side turns golden. Turn over and bake another 7-8 minutes. Garnish with fresh herbs and serve with ranch dressing or your favorite dipping sauce. Serves 2-4.

  • Asparagus with Spicy Cream Sauce

    Asparagus with Spicy Cream Sauce

    • Asparagus with Spicy Cream Sauce2 pounds fresh asparagus spears
    • 1 tablespoon butter
    • 1 1/2 tablespoons all-purpose flour
    • 1/2 cup chicken broth
    • 1/2 cup half and half
    • 1 tablespoon honey
    • 1-2 tablespoons Dijon mustard
    • 1-2 teaspoons lemon juice
    • 1/4 teaspoon (or dash more) cayenne pepper

    Cook asparagus until crisp-tender and keep warm. In a small saucepan, melt butter over low heat. Gradually stir in flour until smooth. Gradually stir in chicken broth and half-and-half and cook until thickened and bubbly (about 1 minute). Whisk in honey, mustard, lemon juice, and cayenne pepper. Top asparagus with sauce and serve immediately. Serves 6 to 8.

  • Dragon Fruit Salad

    Dragon Fruit Salad

    Dragon Fruit Salad

    • 2 dragon fruit
    • 1 cup fresh papaya chunks
    • 1 cup fresh pineapple chunks

    Cut the dragon fruit in half and loosen the meat from the skin by running a spoon along the edge and scooping it out as one piece. (Keep the hollow skin halves for serving the salad.) Dice it up, toss with pineapple and papaya chunks and place back into the hollow halves. Serve chilled. Makes 4 servings.

  • Shrimp Tacos

    Shrimp Tacos

    • Shrimp-Tacos1 pound medium shrimp, peeled and deveined
    • 1 1/2 cups sour cream

    • 1 (1-ounce) package taco seasoning mix, divided

    • 1 cup diced seedless cucumber

    • 3 green onions, thinly sliced (about 1/4 cup)

    • 2 avocados, peeled and diced

    • 1 tablespoon lemon juice

    • Butter lettuce leaves, torn

    • 2 cups (8 ounces) shredded Colby Jack cheese

    • 1 cup chunky salsa

    • 12 flour tortillas or taco shells

    Steam, boil or grill shrimp. In a large bowl, combine sour cream and 2 tablespoons of taco seasoning mix; mix well. Stir in the cucumbers, onions, avocados and lemon juice. In a small bowl, toss the shrimp and the remaining taco seasoning mix together. Layer tortillas or taco shells with lettuce, sour cream mixture, shrimp, cheese and salsa. Makes 12.

  • Sweet Potato Soup with Thyme

    Sweet Potato Soup with Thyme

    • 1 tablespoon olive oil
    • 3 pounds sweet potatoes, peeled and cubed
    • 2 carrots, peeled and quartered
    • 2 onions, peeled and quartered
    • 3 cloves garlic, minced
    • 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
    • Zest and juice of 1 lemon
    • 2 cups chicken or vegetable stock
    • 4 cups water

    Heat oil in a large stockpot. Add sweet potatoes, carrots, onion, garlic and thyme and cook for 5 minutes, stirring often. Add lemon zest, juice, stock and water; cover and simmer 40 minutes or until soft. In a food processer, process soup until desired texture is reached. Garnish with thyme and serve. 

  • Deviled Eggs with Pimento Cheese

    Deviled Eggs with Pimento Cheese

    • Deviled Eggs with PimentoCheese-Mar20136 large hard-boiled eggs
    • 12 tablespoons pimento cheese spread
    • 3/4 teaspoon sugar
    • 3/4 teaspoon pepper
    • 3/4 teaspoon salt
    • Mayonnaise, to taste 

    Cut eggs in half and remove yolks to a small bowl. Mash yolks and mix in pimento cheese, sugar, salt and pepper. If extra moisture is needed, add mayonnaise a little at a time until desired texture is reached. Makes 12 halves.

  • Diced Potatoes au Gratin

    Diced Potatoes au Gratin

    • DicedPotatoesau-Gratin-Jan20135 pounds potatoes, peeled, cubed and cooked
    • 1 can (12 ounces) evaporated milk
    • 12 ounces shredded cheddar cheese or Velveeta (cubed)
    • 1/4 cup butter, cubed
    • 1/2 tablespoon salt
    • 1/2 teaspoon pepper

    In a large bowl, combine potatoes, milk, cheese, butter, salt and pepper. Place in a 13 x 9 baking dish and bake uncovered at 350 degrees for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.

  • Shrimp Bisque

    Shrimp Bisque

    • Shrimp Bisque - Jan 20123/4 pound medium shrimp, shelled and deveined (reserve shells)
    • 3 tablespoons olive oil
    • 1/3 cup dry sherry
    • 5 cups water
    • 1 bay leaf
    • 1 carrot, chopped
    • 1 large stalk celery, chopped
    • 1 medium onion, chopped
    • 1 tablespoon plus 1 teaspoon long-grain white rice
    • 1 tablespoon plus 1 teaspoon tomato paste
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1/4 cup heavy cream

    Heat 1 tablespoon olive oil in a medium saucepan over medium high heat. Add shrimp shells and cook, stirring frequently, until the tails turn pink, about 2 minutes. Add sherry and cook, stirring frequently, until most of sherry is evaporated. Add water and bay leaf, bring the mixture to a boil; reduce to a simmer. Let simmer, uncovered, 20 minutes. Pour shrimp stock through a strainer into a bowl and press gently on the shells to release extra liquid. Discard shells and bay leaf.

    While stock is cooking, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the shrimp and cook, stirring frequently, until cooked through (3-4 minutes). Move to a bowl and set aside. In the saucepan, add 1 tablespoon olive oil, carrots, celery and onion. Cook until the onion and celery are soft, about 5 minutes. Stir in shrimp stock, rice, tomato paste, cayenne pepper and salt. Cover the saucepan and simmer the mixture until the rice is tender, about 20 minutes. Reserve 4-8 shrimp for garnish and stir the remaining shrimp into the soup. Allow soup to cool 10 minutes. In a blender, puree the soup until smooth. Return soup to saucepan and stir in cream. Reheat on low. Serve in bowls and garnish with whole shrimp. Serves 4.

  • Seafood Quiche

    Seafood Quiche

    • SeafoodQuiche-May20112 unbaked pie shells
    • 1 (6 ounce) package frozen king crab meat, thawed and drained
    • 1 1/2 cups cooked shrimp, chopped
    • 8 ounces Swiss cheese, shredded
    • 1/2 cup celery, finely diced
    • 1/2 cup green onion, thinly sliced, including green part
    • 1 cup mayonnaise
    • 2 tablespoons flour
    • 1 cup dry white wine
    • 4 eggs, slightly beaten

    Combine crabmeat, shrimp, cheese, green onions and celery. In another bowl, combine mayonnaise, flour, wine and eggs. Mix all ingredients together well and divide between the two pie shells. Bake at 350 degrees 35-40 minutes or until a knife inserted into the middle comes out clean. Makes 2 pies.