Roast chicken breast salad

Parts

• Prep Time: 20 minutes
•  
• Cook Time: 30 minutes                 
  

  2 EA	chicken breasts
  1 tbsp	crushed garlic
  4 tbsp	soft butter
  1 Pinch	salt & pepper

  For the dressing

  2 EA	lettuce leaves saparated
  4 EA	vine-ripened tomatoes,cut into wedges
  0.5 EA	cucumber, peeled and sliced
  4 EA	radishes, trimmed and halved

       

Prefer to use leftover roast chicken to chicken breast on this dish. You can also make this recipe into sandwich dish if you add 4 sliced breads.
Preparation To make Roast chicken breast salad, you need LG Lightwave oven metal tray and rack. Use metal tray as baking and rack as cool down your metal tray after baking. Grease metal tray with oil or butter. Mix together the butter, garlic and pinch of salt and pepper. Put the flavored butter into the cavity of the chicken, and then brush. For the dressing, whisk all the ingredients together until smooth and then season to taste. Arrange the lettuce leaves over a large serving platter with sliced tomatoes, radishes and cucumber. Pot Preheat oven to Convection 180c (356F) Level 1 Convection 180c (356F) 30 min Roast chicken for 30 minutes and remove the chicken from the oven and leave to rest for about 5 minutes. Soon as chicken is cool down, slice chicken into small pieces, arrange them over the salad and drizzle with a little of the dressing. Take to the table with a bowl of the remaining dressing and serve.  Plate Add different seasoning on chicken for personal taste. Personally recommend Cajun seasoning on chicken.  Alligator Cake
1st place winner - Monica Iverson, Cakes by Monica – Vermillion, SD -  Drunken Elephant Cake 2nd place and winner - Roby

 

2nd place and winner - Robyn Hanisch , Hanisch Bakery and Coffeeshop, Red Wing, Garfield Cat Cake with Lion Cupcakes 3rd place - Pamela Martinez, Coborn’s - Big Lake., MN Lion Cupcakes Whale Cake Rat Eating Pizza Cake Hungry Bear Cake Seal with Penguin Cake 2nd place and winner - Robyn Hanisch , Hanisch Bakery and Coffeeshop, Red Wing, MN - Facebook Page Garfield Cat Cake with Lion Cupcakes 3rd place - Pamela Martinez, Coborn’s - Big Lake., MN Lion Cupcakes Whale Cake Rat Eating Pizza Cake Hungry Bear Cake Seal with Penguin Cake

Grilled Turkey Tacos with Coffee Mole

ngredients

- 4 pasilla chilies, dried - 4 guajillo chilies, dried - 3 new mexico chilies, dried - 1 medium onion - 2-3 cloves garlic - 1/4 cup raw peanuts - 1/4 cup almonds - 1/4 cup pumpkin seeds - 1 full pot Mexican coffee - 1 quart chicken broth - 1.5 pounds turkey breast - corn tortillas - 1/4 head of cabbage - Queso Fresco or other soft cheese

Step 1 Enlarge Image - 1 2-3cm stick cinnamon - 1 Tablespoon cumin - 1 2-3 teaspoons coriander - 1 star anise pod, more or less (six sections here) 1 Step 2 Enlarge Image Pico de Gallo garnish: - 1 pasilla chile, fresh - 1 anaheim chile, fresh - 3-4 jalapeno chilies, fresh - 2-4 serrano chilies, fresh - 2-3 tomatoes - 1/2 large onion - juice of 3-5 key limes (or 1-2 regular limes) - salt to taste 2 Step 3 Enlarge Image Please note that to be truly authentic and have the best possible results, only LARD should be used in the frying steps of this recipe. I decided my cholesterol was already bad enough thanks to the slabs of bacon from the second course, so I elected to put a Spanish spin on the preparation and use olive oil instead. As with most great recipes, this one begins with deep frying everything. Take special care, however: dried chiles take just a few seconds of frying to reach doneness. Fry them for too long and they burn, rendering (heh lard joke) the whole dish overwhelmingly bitter and unpleasant. Be VERY attentive when doing this. Start by heating up a fryer full of your oil of choice. Cut the top off each chile, open them up, and remove all of the seeds. If necessary, excise the ribs of the chile as well - this will also make the finished product less spicy. 3 Step 4 Enlarge Image Individually fry each chile very briefly. The flesh will lighten slightly and the whole thing will curl up. 4 Step 5 Enlarge Image Drain each chile and place it in a bowl with its fellows. Once all the chilies are fried, pour on your whole pot of Mexican coffee. If you're going to rehydrate the chilies, you might as well do it with the theme ingredient! Soak the chilies while you fry the rest of the ingredients. 5 Step 6 Enlarge Image Fry the nuts and pumpkin seeds individually until light to medium brown. Be careful with the pumpkin seeds, they have a tendency to pop when dropped into hot oil. 6 Step 7 Enlarge Image Put a generous amount of your fat of choice into a small saute pan. Chop the onions roughly and add them to the oil. Saute over medium-high heat until they become translucent. Roughly chop the garlic and add that to the onions. Get everything nicely browned and remove from heat. 7 Step 8 Enlarge Image Toast the spices in a dry pan until you can smell their wonderful essential oils. (Note: this should probably be done in a generous portion of lard as well to be truly authentic. Your choice. 8 Step 9 Enlarge Image Now take your spices, onions, garlic, nuts, and pumpkin seeds and put them all into a food processor. Make sure it's not a wimpy one, either, as you'll be asking a lot of it today. Just look at all that glistening, fatty goodness. Pull some chilies out of the soak and add them to the processor as well. Don't make it too full, though - I'd recommend slightly less full than in the picture. 9 Step 10 Enlarge Image Now, whirl the everliving heck out of those ingredients. Let it spin for longer than you think it needs, as long as you can stand the noise. The result will be a somewhat-smooth, very thick paste. 10 Step 11 Enlarge Image Using a ladle, take up some of the coffee-chile liquor formed by steeping your chiles for so long. Add to the food processor a little at a time, running between additions to loosen and further smooth the paste. 11 Step 12 Enlarge Image Once the paste is nicely smooth, with a slight grainy appearance, pour it into a saucepan. You may need to do the chiles in a second batch if your processor is small like mine. Add chicken broth sufficient to make the mole into a reasonably thin sauce. 12 Step 13 Enlarge Image Put over low heat and boil for a long, long. LONG time. We're talking four or five hours minimally, mostly uncovered, adding broth as necessary to keep the mixture from solidifying entirely. Good mole is quite thick, almost un-pourable. Good mole also cooks all day or even overnight, so the longer you can give it the better. The end result will be significantly reduced in volume and darker in color. If your mole looks a bit chunky like that one, I suggest letting it cool slightly and giving it another pass in the food processor. It should have a slightly grainy appearance, but be smooth on the tongue. About 30 minutes before serving, prepare the pico de gallo. Finely dice the tomatoes, onion, jalapenos, and pasilla. Cut the serranos into rounds, or half-rounds if you prefer to remove the seeds. Combine all ingredients with enough lime juice to moisten and salt to taste. 13 Step 14 Enlarge Image Cook the turkey breast in your preferred manner. I chose to grill it. Rest a few minutes, then cut into 1cm slices. 14 Step 15 Enlarge Image Put 2-3 slices of turkey onto a couple of tortillas. Top liberally with mole and queso fresco. 15 Step 16 Enlarge Image Thinly slice the cabbage. 16 Step 17 Enlarge Image Top tacos with cabbage, and serve with lime wedges, fresh cilantro and pico de gallo. 17 Step 18 Enlarge Image Finished: Now that you have learned how to make grilled turkey tacos with coffee mole, please be sure to view these other turkey recipes. 18 Chocolate Pudding Cake & Chocolate Whipped Cream Chocolate Whipped Cream 1 cup whipping cream 3 Tablespoons powdered sugar 2 Tablespoons cocoa powder 1/2 teaspoon creme de cacao 1/2 teaspoon vanilla extract (not pictured) Enlarge Image Pour the cream into a bowl. Add the creme de cacao and vanilla extract, then sift the powdered sugar and cocoa powder over it. 1 Step 2 Enlarge Image You have two choices now. You can either beat this manually/in a mixer until it reaches the desired consistency, or pour the mix into a whipped cream charger. I chose the latter because I have one. 2 Step 3 Enlarge Image Seal the charger, inject a canister of nitrous, and shake until dispensed product attains the desired level of whippy goodness. Refrigerate until needed. 3 Step 4 Enlarge Image Chocolate Pudding Cake 4.5 ounces (~1/2 cup by volume) super dark chocolate 1/4 cup butter 3/4 cup flour 2 eggs plus 2 egg yolks 3/4 cup + 4 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon vanilla extract 1 teaspoon creme de cacao red food coloring (optional) 4 Step 5 Enlarge Image Put the chocolate and butter in a double boiler and melt. 5 Step 6 Enlarge Image Melt: 6 Step 7 Enlarge Image Combine the flour, salt, and baking soda in a bowl. Cream the eggs, yolks, and sugar in another bowl, then add the creme de cacao and vanilla and stir to combine. You could also add the red food coloring at this stage, or you could add it later like I did. Pour the melted chocolate onto the flour mixture and stir to combine into a very solid ball. Add the egg mixture and work it into the dough until you have a unified mass. 7 Step 8 Enlarge Image At this stage you can also add the food coloring to get a sort of marbled effect that I find rather nice in the finished product. 8 Step 9 Enlarge Image Grease and "flour" your baking device with cocoa powder. 9 Step 10 Enlarge Image Put half of the mixture into your heart pan. Bake at 400 degrees for twelve minutes, no more. You want the insides to be moist and pudding-y while the outside is crunchy and durable. 10 Step 11 Enlarge Image While the cake is in the oven, take 1/4 cup of powdered sugar and spin it in a food processor while adding red food coloring drop by drop. Aim for a nice medium pink. 11 Step 12 Enlarge Image Pull your finished cake from the oven. Allow it to cool for a few minutes before handling. 12 Step 13 Enlarge Image Sift the colored powdered sugar over the top. I did this while the cake was still in the pan to keep the sides clean. 13 Step 14 Enlarge Image Remove from pan and plate, garnishing with chocolate whipped cream and raspberries as appropriate. 14 Step 15 Enlarge Image Closeup: 15 Step 16 Enlarge Image Here's a picture of the ooey-gooey insides. This is perhaps slightly over baked, I think my oven may be a bit hotter than it says. Now that you have learned how to make chocolate pudding cake & chocolate whipped cream, please be sure to view these other cake recipes and these chocolate recipes and these pudding recipes. 16 Homemade Pasta with Alfredo Sauce ngredients 3 cups durum semolina 3/4 to 1 cup buttermilk 1-2 teaspoons freshly-ground pepper Buttermilk-Leek Alfredo Sauce 4 cups buttermilk 6 tablespoons butter 1/3 cup flour 3/4 cup freshly-grated parmesan 6 medium leeks  Enlarge Image Put all of the semolina into a large bowl. Make a well in the center of the flour and pour in the buttermilk. Grind pepper over the top until it looks right. 1 Step 2 Enlarge Image Mix with a fork until the dough starts to clump into similarly-sized pieces. 2 Step 3 Enlarge Image Get your hands in there and work that dough until it comes together. If you started light on the buttermilk you'll probably need to add a bit more to bring everything together. 3 Step 4 Enlarge Image Cover and leave at room temperature for at least 30 minutes. When you are ready to worth with the dough again, divide into four pieces. Keep the ones you aren't working covered with plastic wrap or a moist towel. 4 Step 5 Enlarge Image Work your pasta in whatever your preferred manner is. 5 Step 6 Enlarge Image Roll out in your pasta machine. 6 Step 7 Enlarge Image I used my pasta machine and aimed for 1/8 inch square noodles. 7 Step 8 Enlarge Image Hang the finished pasta to dry. This batch made about 8 big servings. 8 Step 9 Enlarge Image Buttermilk-Leek Alfredo Sauce photo showing ingredients. The red bell pepper and carrots are actually for the my meat course's garnish. I was a bit confused when taking this picture. Still, they're pretty and add some much-needed color to the photo. 9 Step 10 Enlarge Image Prep the leeks by splitting them lengthwise (leave them connected at the roots for easiest handling) and soaking them for 15-30 minutes. Agitate several times to assist the removal of dirt from between layers. 10 Step 11 Enlarge Image Slice the leeks into quarter-inch ribbons. 11 Step 12 Enlarge Image Place in a large saucepan with a tablespoon of high quality olive oil. 12 Step 13 Enlarge Image Saute until lightly browned, then add the butter. 13 Step 14 Enlarge Image Once the butter has melted completely, add the flour and whisk, mash, or otherwise incorporate. Cook for several more minutes, stirring frequently. 14 Step 15 Enlarge Image Once your roux is ready, add the buttermilk and stir to combine. 15 Step 16 Enlarge Image When all ingredients have come together, briefly hit it with a stick blender. You don't want to make it completely smooth or eliminate any sign of the leeks, but breaking them down a fair bit won't hurt. 16 Step 17 Enlarge Image A few minutes before serving, stir in the grated parmesan. If you have a pinch or so of nutmeg, it would also make a lovely addition. 17 Step 18 Enlarge Image Plate your homemade pasta and top with your alfredo sauce. Disregard the red/green peppers. Now that you have learned how to make homemade pasta with alfredo sauce, please be sure to view these other pasta recipes. 18 Inside Out Peanut Butter and Jelly Sandwich Ingredients Peanut Butter Gelatin 2 envelopes unflavored gelatin 3/4 cup peanut butter 2 cups water 1/4 teaspoon salt 2 teaspoons sugar Macerated Strawberries 1 pound strawberries 1/4 cup sugar Candied Barley 3/4 cup pearl barley 3 cups water 5 Tablespoons sugar 1 Tablespoon butter, room temperature 1/4 teaspoon vanilla extract Step 1 Enlarge Image This is an additional image of the ingredients. Recipe continues below. 1 Step 2 Enlarge Image Peanut Butter Gelatin: Bloom the gelatin in 1/2 cup water. 2 Step 3 Enlarge Image Combine the peanut butter and remaining 1.5 cups water and bring to a boil, whisking to combine. 3 Step 4 Enlarge Image Combined: 4 Step 5 Enlarge Image Add the peanut butter solution to the bloomed gelatin and stir vigorously until the gelatin is completely dissolved. 5 Step 6 Enlarge Image Pour into a small baking pan to approx. 1cm depth and chill. 6 Step 7 Enlarge Image Macerated Strawberries: Slice the strawberries as desired and mix with the sugar. Stir occasionally for 15-20 minutes, then chill until serving time. The strawberries will release more juice as time goes on. 7 Step 8 Enlarge Image Candied Barley: Cook the barley in a rice cooker or over the stove. Typical stovetop cooking time is around 45 minutes to an hour. Once the barley is cooked (but preferably still warm), put the sugar into a saute pan over medium-high heat. Shake frequently, and begin stirring as the sugar liquefies. Once it browns a bit, add the butter and stir until the butter has melted and the caramel is fully liquid. Add the vanilla extract and stir to combine. 8 Step 9 Enlarge Image Add the still-warm barley. Reduce heat to medium-low and cook, stirring frequently. The caramel is likely to seize up into chunks when the barley is added, but dedicated stirring and cooking will cause it to relax and coat each grain of barley. Once most of the caramel has applied itself to the barley, move to a baking sheet. If you let this cool, it will get somewhat soggy. For that reason I recommend assembling the dessert immediately after candying the barley. If you need to do this in advance, a quick refresh in a hot pan will restore some of the crunch (but also dry out the barley somewhat). 9 Step 10 Enlarge Image Assembly: Unmold the peanut butter gelatin (hot water over the bottom of the pan helps with this) and cut out small rounds with whatever round-thing-cutting apparatus you have. 10 Step 11 Enlarge Image Plate, beginning with gelatin, then a nice layer of still-warm barley, then the second layer of gelatin. Top and garnish with macerated strawberries. The barley will melt a bit of the gelatin, leaving the inside of the dessert soft and gooey while the outside remains nicely firm. Crunchy bits of caramel stuck to the barley adds another textural contrast. 11 Step 12 Enlarge Image Closeup of the Inside Out Peanut Butter and Jelly Sandwich. 12 Step 13 Enlarge Image Another close up: Now that you have learned how to make inside out peanut butter and jelly sandwich, please be sure to view these other fruit recipes. 13 Sourdough Focaccia Ingredients Ingredients Part 1: Buttermilk Starter 1 cup water 1/4 cup buttermilk 1.5 cups flour 1 tablespoon sugar Get this rolling 3-5 days in advance, as you'll need a big happy colony of bacteria come baking time. See below for additional ingredients that you will need.

1 Enlarge Image Combine all ingredients in a 1 quart or larger jar. Mix thoroughly, put in a warm part of your kitchen and ignore. 1 Step 2 Enlarge Image As time goes on, fermentation will begin. This starter got an odd yellowish scum on top of it, but underneath it was definitely working. 2 Step 3 Enlarge Image At this stage you have what is known by some cooks as a mother. If you intend to keep the mother, you must feed the mother regularly. If you intend to use the mother only once, it will live up to a week without feeding. Some people advocate a cycle of nearly starving the mother followed by several feedings, to toughen up the bacteria and provide a resilient and vigorous mother. 3 Step 4 Enlarge Image Ingredients Part 2: Buttermilk Sourdough Stage 1, Proofing: 1 cup active mother 1/2 cup flour 1/2 cup warm water 1 teaspoon sugar Stage 2, Expanding: 3 cups flour 2 cups water Stage 3, Bread making: 1.25 cups cold buttermilk 4 cups flour 2 teaspoons salt Additional buttermilk and flour as necessary to attain desired consistency Method Stage 1, Proofing Combine all Stage 1 ingredients in your favorite mixing bowl. Cover and leave at room temperature for 12 hours. In the end your colony should be happily (but slowly) bubbling. 4 Step 5 Enlarge Image Stage 2, Expanding This stage is about providing our bacteria with a larger playground and getting the population really rolling. Combine all ingredients with the results of Stage 1. Cover and leave at room temperature overnight (8+ hours). If all goes well you will be greeted in the morning with a much more energetic and happy fermentation: 5 Step 6 Enlarge Image Stage 3, bread making Having finally built up a nice supply of our culture, we are ready to start making actual bread. Add the Stage 3 ingredients and mix until the dough comes together into a cohesive mass. Knead by hand for 15 minutes, until the dough is smooth (but probably still a bit sticky). 6 Step 7 Enlarge Image Cover with a moist cloth and let rise for 3-4 hours. 7 Step 8 Enlarge Image Beat this down and roll/stretch/whatever it into your baking vessel. Let that rise in a warm (~100 degrees F) oven for 1-2 hours. 8 Step 9 Enlarge Image Meanwhile, let's consider toppings. Toppings 8 small shallots 8 serrano chiles Some form of aged goat cheese Midnight Moon, the cheese I'm using here, is very rich and has a strong floral/honey component to it. This made it an excellent complement to the sour notes in the bread. 9 Step 10 Enlarge Image Mince and/or thinly slice the shallots. 10 Step 11 Enlarge Image And serranos, removing as much or as little of the chiles' hearts as you like to control heat. 11 Step 12 Enlarge Image Slowly caramelize the vegetables in a pan (somehow I missed photographing this even though it took a half hour). Distribute over the top of the focaccia before baking, finishing with micro-planed goat cheese. 12 Step 13 Enlarge Image Bake in a 375 degree Fahrenheit oven 30-40 minutes or until done. Serve in wedges with butter if desired. 13 Step 14 Enlarge Image Closeup of focaccia: Now that you have learned how to make sourdough focaccia, please be sure to view these other focaccia recipes and these sourdough recipes. 14 Fauxstachio Soy Nut Ice Cream Ingredients 2 cups Soymilk (Plain - not flavored) 4 eggs 1 teaspoon corn starch 1 cup powdered sugar 1/2 - 1 teaspoon vanilla extract (omitted in mine because the soymilk was already vanilla flavored) edamame (roated and salted) 1/4 teaspoon salt 2-3 drops green food coloring (optional) Step 1 Enlarge Image Start by separating your eggs. Yolks go in a bowl, whites have no application in this recipe so save them for a meringue or something. 1 Step 2 Enlarge Image Pour the powdered sugar and corn starch over the yolks. 2 Step 3 Enlarge Image And whisk to combine. This may take considerable muscle power (or a hand-held blender) as the yolks will be somewhat reluctant to absorb all that sugar. Perseverance will be rewarded. 3 Step 4 Enlarge Image Put the soy milk and salt in a medium saucepan and heat until steaming hot (but not quite boiling). 4 Step 5 Enlarge Image As the milk heats, consider a suitable platform for your bowl of egg yolks. It will be considerably agitated and you may not have a hand free to hold it, so you might want to put a towel down as a sort of "foot" for the bowl. 5 Step 6 Enlarge Image Place the bowl on top of this, whisk at the ready. 6 Step 7 Enlarge Image Once the soy milk is hot, take a smallish ladle and scoop some up. 7 Step 8 Enlarge Image Start beating your yolk mixture. DO NOT add the hot milk to the yolks before you start whisking or you will end up with scrambled eggs. Slowly, carefully drizzle the milk into the yolks, whisking as you go. Slowly add more hot milk until you've added about half of it to the yolk mixture. Congratulations! You have just tempered your custard, allowing the egg yolks to reach a high temperature without curdling. (Sorry for no action shots, but again, this isn't something I can do and photo at the same time.) 8 Step 9 Enlarge Image Pour the tempered egg mixture into the saucepan with the remaining milk. Return it to low heat, stirring constantly, until it reaches desired thickness. What is desired thickness, you ask? Consult your friendly neighborhood spatula! Run your finger horizontally through whatever sticks to the spatula. If you get a continuous line through the material with no drooping or dripping, you're there. 9 Step 10 Enlarge Image Pour your custard into a wide pan and put it in the fridge to chill. This would also be the time to add vanilla extract if you need/want to. 10 Step 11 Enlarge Image This gives us time to prepare the chunky bits. Pour some (how many is really up to taste) roasted edamame into a plastic bag and put it on something non-fragile. Terminate with moderate prejudice. Don't go hog-wild with the beat stick, because doing so will result in teeny tiny bits of nut instead of nice-sized chunks. Just crush, don't maim, kill, or destroy. 11 Step 12 Enlarge Image Pour them out of the bag. 12 Step 13 Enlarge Image Go through the rubble. You are looking for the inner meat of the "bean," seen on the right. Remove and dispose of the hull, seen on the left. These are relatively tasty, but their texture is not conducive to ice cream enjoyment. 13 Step 14 Enlarge Image Set aside the "nut" fragments for later use. 14 Step 15 Enlarge Image With luck, your ice cream base will have cooled by now. If so, fire up your ice cream machine and start it churning. Add the food coloring now if you choose to use it. 15 Step 16 Enlarge Image (If you lack an ice cream machine, you can freeze it mostly-solid in the flat pan, then put it through a food processor and finish freezing for a similar consistency. Add the nuts after processing if you take this course.) This mixture is somewhat hesitant to freeze; it took about 15 minutes before it even started thickening. Once it does start to thicken, toss in your dried edamame bits. Once the ice cream machine/food processor has done its work, freeze at least an hour before serving. 16 Step 17 Enlarge Image Serve: 17 Step 18 Enlarge Image Close up of Soy Nut Ice Cream. Now that you have learned how to make fauxstachio soy nut ice cream, please be sure to view these other ice cream recipes. 18