Recipe of the Month July 2014

Tortellini-and-Tomato Salad

    Yield: Makes 6 servings
    Hands-on:20 Minutes
    Total:20 Minutes


Ingredients

•     2 (9-oz.) packages refrigerated cheese-filled tortellini
•     1/2 cup olive oil
•     1/2 cup freshly grated Parmesan cheese
•     3 tablespoons fresh lemon juice
•     2 garlic cloves
•     1 teaspoon Worcestershire sauce
•     1/2 teaspoon salt
•     2 cups baby heirloom tomatoes, halved
•     1 cup fresh corn kernels
•     1/2 cup thinly sliced green onions
•     1/2 cup coarsely chopped fresh basil
•     Salt and pepper

Directions

1. Prepare tortellini according to package directions.
2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth.
3. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients.
4. Season with salt and pepper to taste.
5. Serve Chilled

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June 2014

Maple BBQ Chicken

Ingredients

•     3/4 cup barbecue sauce of your choice
  
•     3/4 cup real maple syrup
•     1/4 teaspoon black pepper
•     1/4 teaspoon cyan pepper
•     8 boneless skinless chicken breast halves (4 ounces each)

Directions

1.     In a large bowl, combine the first four ingredients; reserving 3/4 cup.
   
2.     Grill chicken, uncovered, over medium heat for 3 minutes on each side.
3.     Grill 6-8 minutes longer or a meat thermometer reads 170°, turning occasionally, and basting with sauce.
4.     Serve with reserved sauce.
5.     Yield: 8 servings.
6.     One chicken breast with 1-1/2 tablespoons sauce equals 228 calories