Chantenay and Raisin Breakfast Muffins

Makes 10-12 muffins
Preparation time: 10 minutes
Cooking time: 20 – 25 minutes

You’ll need:
225g self-raising flour
1 tsp baking powder
75g caster sugar
25g wheat bran
½ tsp mixed spice
2 large eggs, beaten
75g butter, melted and cooled
200ml milk
175g Chantenay carrots (preferably large), washed and grated
150g raisins

What to do:
1.Preheat the oven to 200˚C/Gas Mark 6.  Place 10-12 muffin cases in a muffin tray.
2.Put the flour, baking powder, sugar, bran and mixed spice into a large mixing bowl and mix to combine.   In a separate bowl, combine the eggs, melted butter and milk, then add to the flour mixture along with the Chantenay and raisins.  Quickly stir with a wooden spoon until everything is just combined – do not over mix.  
3.Divide the mixture between the muffin cases.  Cook the muffins in the preheated oven for 20-25 minutes, until they are well-risen, cooked through and golden brown on top.
4.Enjoy these delicious muffins with a hot cup of freshly made coffee

Honey Lime Fruit Salad

TOTAL TIME 10 Min
SERVINGS 4

INGREDIENTS
1/4     cup honey
1/4     cup frozen (thawed) limeade concentrate
2     teaspoons poppy seed, if desired
4     cups cut-up fresh fruit
1/4     cup slivered almonds, toasted

1. Mix honey, limeade concentrate and poppy seed in medium bowl.
2. Carefully toss fruit with honey mixture. Sprinkle with almonds.

Happy Pork Chops

15 minutes prep, 25 minutes cook (From www.porkbeinspired.com)

Ingredients

6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper

2 tablespoons corn oil, OR olive oil

4 cloves garlic, minced

1 small white onion, chopped

2 cups uncooked rice

4 plum tomatoes, chopped

2 medium jalapeno chiles, minced

1 cup beer , or water

2 cups chicken broth, or water

fresh cilantro, chopped

Cooking Directions

Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 160 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.

Makes 6 servings.

Mango Cherry Avocado Salad

15 minutes/ serves 4
7 Recipe and Photo provided by ChooseCherries.com
8    cups spring mix lettuce
3    tablespoons tart cherry juice
1    tablespoon rice wine vinegar
½    teaspoon dry mustard
1    teaspoon coriander seeds, coarsely cracked
1    tablespoon honey
1    tablespoon olive oil
salt and pepper to taste
1/3    cup diced red onion
2    ripe avocados, peeled, seeded, and sliced thin
1    large, ripe mango, peeled, seeded, and chopped
11/3    cups dried tart cherries

Divide lettuce evenly onto 4 salad plates. Set aside. In a small bowl, whisk together cherry juice, vinegar, mustard, coriander seeds, honey, olive oil, and salt/pepper. Set aside.
Layer evenly atop each of the lettuce heaps, the diced red onion, the avocado slices, the mango chunks, and the cherries. Drizzle the dressing over the top and serve immediately.

Chicken and Pear Salad on Arugula

20 min/4 servings
Source: National Chicken Council/U.S. Poultry & Egg Assn. (www.eatchicken.com)

• 1 whole chicken, pre-roasted, sliced
• 1/2 cup bottled fruit-flavored or blue cheese salad dressing, low-calorie
• 3 pears, sliced
• 2 bunches arugula, rinsed
• 1/2 cup walnuts, toasted and chopped

Place pears in medium bowl; toss with salad dressing. Add arugula; toss again. Arrange arugula salad on four plates. Divide chicken slices and place on top of salad. Sprinkle with walnuts.

Creamy Onion Dip

20 min/10 servings
Source: www.onions-usa.org (National Onion Association)

• 2 cups finely chopped onions
• 1 tbsp olive or vegetable oil
• 1 tsp paprika
• Salt and pepper for taste

Heat oil in large skillet. Add onion; cook over medium heat stirring often, 3 minutes, or until barely tender. Stire in paprika. Combine onion mixture and sour cream in medium bowl. Add salt and pepper, to taste. Cover; refrigerate until ready to serve.

Wilted Spinach Salad with Dried Cranberries, Pecans and Feta Cheese

45 minutes/ 6 servings
Source: www.uscranberries.com (Cranberry Marketing Committee & Spinner Publications)

Salad

• 1 small red onion, vertically sliced
• 8-9 cups spinach leaves, washed and patted dry
• 4 ounces feta cheese, crumbled
• 1/4 cup dried cranberries
• 1 tbsp mint leaves, chopped
• 2 tbsp sherry vinegar
• 6 tbsp olive oil
• pinch of salt
• black pepper, freshly grounded

Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry. Brush the bread slices with olive oil. Toast the slices in a 375°F oven until nicely browned. Peel the garlic clove and smash it. Rub the browned slices of bread with the garlic after they come out of the oven. Place the soaked onion slices, spinach, pecans, feta, cranberries, mint and vinegar in a large mixing bowl. Toss together with a large pinch of salt. In a saucepan, heat the olive oil to just below smoking. Pour the hot oil over the salad in the bowl, tossing well as you do. Taste and correct the seasoning with salt, pepper and vinegar.

Cheese Pumpkins

45 mins/8 pumpkins
Source: www.bettycrocker.com

• 8 tbsp smoked Cheddar cold pack cheese food (8 oz container), well chilled
• 2  tsp finely chopped peanuts
• 4 butter-flavored pretzel spindles or sticks, broken in half
• 16  tiny pieces fresh parsley leaves

Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handles. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. Just before serving, insert pretzel halves into cheese balls for pumpkin steams. Decorate with parsley for leaves. Store in refrigerator.

Island Chicken Wings

50 mins/4 servings
Source: www.eatchicken.com
(National Chicken Council/U.S. Poultry & Egg Assn.)

8 chicken wings

• 1 4 oz. can of diced green chilies, drained
• 1/4 cup chopped onion
• 1/4 cup golden raisins
• 2 tbsp apricot preserves
• 1 tbsp brown sugar
• 1 tbsp lemon juice
• 1/4 tsp ground allspice
• 1 large banana, peeled and cut into chunks
• 1 tbsp garlic oil

Cut off wing tips; discard or save for other purposes. Cut remaining wings apart at joints to make 2 pieces each. To make dipping sauce, in blender, combine chilies, onion, raisins, preserves, brown sugar, lemon juice, allspice and banana; puree. In large skillet, heat garlic oil. Cook wings for 18 to 20 minutes or until well-browned on all sides and internal juices of chicken run clear. Meanwhile, pour sauce in small saucepan and cook uncovered over medium heat for 10 minutes to thicken liquid; stir frequently. Sprinkle wings with salt and pepper. Serve with dipping sauce.

Crunchy Cherry Party Mix

30 minutes/20 (1/2 cup) servings
Source: Choose Cherries (www.choosecherries.com)

• 4 cups bite-size corn or rice square cereal
• 2 cups bite-size wheat square cereal
• 2 cups broken whole grain Melba toast
• 2 cups small fat-free pretzel twists
• 3 tbsp margarine or butter, melted
• 1 tbsp Worcestershire sauce
• 2 tsp chili powder
• 1/4 tsp garlic powder
• 14 tsp onion powder
• 1/8 tsp ground red pepper
• 1 1/2 cups dried tart cherries

Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix. In a glass measuring cup or small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper. Drizzle over cereal mixture. Toss to coat. Spread cereal mixture in a 15x10x1-inch (or 13x9x2-inch) baking pan. Bake in a preheated 300-degree oven about 25 minutes, stirring every 7 to 8 minutes. Remove from oven; stir in dried cherries. Pour onto aluminum foil to cool completely. Store in a tightly covered container for up to 1 week.