Lemon Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons

3 tablespoons olive oil

1 teaspoon minced garlic, about 2 medium cloves

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

"Bloom Where You Are Planted" May 2009 Enrichment Desserts

Devil’s Food Trifle
2 3 oz. pkgs. Jell-O Devil's Food Pudding (can use other chocolate pudding varieties)

4 cups milk

1 pkg. 8 oz. cream cheese

1 Sara Lee frozen pound cake (or pound cake from a mix)

12 oz. container Cool Whip

32 Oreos, crushed

Mix 3 cups milk and cream cheese together with hand mixer; add in 2 pkgs. pudding. Layer pound cake in bottom of dish. Use remaining milk to lightly drizzle on top of cake. Next, layer pudding mixture, crushed Oreos, then Cool Whip. Repeat the layers, finishing with a smattering of crushed Oreos on top.There should be 2 complete layers when trifle is finished + sprinkling of Oreos on top.

Berry Trifle

1 Angel Food Cake, cut into cubes

Strawberries

Blackberries

Raspberries

1 pint whipping cream

8 oz. whipped cream cheese

Whip the cream with powdered sugar to taste. Beat in cream cheese until mixture is smooth. Wash fruit and mix together. Layer cubed cake on bottom of trifle dish, add a layer of mixed fruit, layer some of cream mixture on top of berries. Repeat layers.

"Bloom Where You Are Planted" May 2009 Enrichment Slush

Raspberry Slush

3 packets unsweetened raspberry punch powder (may use strawberry)
4 cups sugar
4 cups warm water
1- 46 oz. can pineapple juice
1-12 oz. can frozen lemonade
6 oz. Frozen Minute Maid lemon juice
3 – 10 oz. packages frozen raspberries
1 or 2 – 2 liter bottles Sprite

In a gallon container, dissolve raspberry punch mix and sugar in warm water. Add pineapple juice, lemonade, lemon juice, and raspberries and enough water (about 3 ½ quarts) to make 2 gallons. Stir until blended. Pour into large freezer containers or gallon Ziploc bags. When ready to serve, thaw until slushy, usually 1 hour ahead. Can use microwave in small increments to thaw in Ziploc bags as well. Pour into punch bowl and add Sprite. Makes 75 ½ cup servings.

"Bloom Where You Are Planted" May 2009 Enrichment Salads

Island Pork Tenderloin Salad (serves 6)

Pork Tenderloin (2-2 1/2 lbs)

Pork Rub:
2T salt
1/2 T pepper
1 T cumin
1 T chili powder
1 T cinnamon
Glaze:
1 c dark brown sugar
2 T garlic chopped
1 T tabasco

Vinaigrette:
3 T lime juice
1 T oj
1 T dijon mustard
1 T curry powder
1/2 t. salt
1/4 t. black pepper
1/2 c olive oil

Salad
6 cup baby spinach
4 c napa cabbage sliced thinly
1 red bell pepper cut in strips
1/2 cup golden raisins (optional)
2 firm avacados, sliced
3 oranges peeled & sliced

Grilled Chicken Spinach Pasta Salad (Serves 30)

2 big Sam’s clear boxes baby Spinach
2 cooked boxes bow tie pasta
10 grilled chicken breasts (seasoned with lemon pepper and olive oil)
1 tub Butoni pesto
3 tubs crumbled feta
2 bags almond accents (toffee flavor)
6 sliced roma tomatoes or cherry tomatoes

Equal parts Newman’s Caesar dressing and Cardinis Italian dressing.

Meat Rub Recipe

Matt Craner

Below is a recipe for a simple rub that is great on beef (brisket, hamburgers, streak) and is perfect on Pork (chops, butt, ribs, loin)Makes 1 cup1/4 cup coarse salt (sea or kosher
1/4 cup dark brown sugar1/4 cup sweet paprika3 tablespoons black pepper1 tablespoon garlic flakes1 tablespoon onion flakes1/2 to1 teaspoon cayenne pepper1/2 teaspoon celery seeds