Recipes
CROISSANT CHICKEN SALAD SANDWICH WITH SPROUTS
Servings : 6
INGREDIENTS 6 strips bacon 1 rotisserie chicken , shredded 1 / 2 cup mayonnaise 1 / 4 cup green onions , chopped 1 / 2 teaspoon pepper 1 / 2 cup cherry tomatoes , quartered sprouts
INSTRUCTIONS In skillet , arrange bacon and cook until slightly crispy . Drain bacon over paper towel ; allow to dry . Crush into pieces . In large bowl , stir chicken , mayonnaise , green onions and pepper until combined . Add bacon and tomatoes ; stir until combined . Cut croissants in half . Spoon generous portion of chicken salad over bottom croissant . Top with sprouts . Replace top croissant .
# 15604 Source : Culinary . net
FISH WITH BOK CHOY
Prep time : 3 minutes Servings : 1
Cook time : 7 minutes
INGREDIENTS 1 Minute Brown Rice Cup salt , to taste pepper , to taste 1 white fish fillet 1 tablespoon butter 1 teaspoon sesame oil 1 teaspoon grated ginger 2 baby bok choy , quartered 1 teaspoon soy sauce
INSTRUCTIONS Heat rice according to package directions . Set aside . Add salt and pepper to both sides of fish , to taste . In medium skillet over medium-high heat , melt butter . Cook fish 2 minutes on each side . Remove fish from pan and keep warm . In same pan , add sesame oil and ginger . Cook 1 minute . Add bok choy to pan and stir-fry 2 minutes . Add soy sauce ; stir to incorporate . Top rice with fish and serve with bok choy . on bottom half of biscuit . Add strawberry mixture . Replace biscuit top and dollop with whipping cream .
WATERMELON GELATO
Servings : 8
INGREDIENTS 2 cups pureed watermelon 1 / 2 cup sugar 1 1 / 2 tablespoons cornstarch 1 cup fat-free half-and-half 3 tablespoons lemon juice 1 / 2 cup whipping cream
INSTRUCTIONS In blender , blend watermelon , sugar , cornstarch , half-and-half , lemon juice and whipping cream until smooth . Using ice cream maker , process gelato according to manufacturer ’ s instructions . To make whipped cream : When crust and curd are completely cooled , in large bowl , whip cream until stiff peaks form . Gently push cream to one side of bowl and pour in watermelon curd . Using spatula , gently fold cream and watermelon curd together until no streaks are visible .
Pour creamy watermelon mixture over graham cracker crust . Freeze dessert completely , 4-6 hours or overnight .
When ready to serve , loosen sides with small spatula or butter knife . Turn out onto cutting board and use large spatula to flip so graham cracker crust is on bottom . Cut into eight bars and top each with basil leaf .
# 16210 Source : National Watermelon Promotion Board
GREENVILE LIFE 30 SUMMER 2022