Mike Skimmyhorn: August 2008 Archives

Asian Chicken Salad
Serves 2
6 ounces boneless, skinless chicken breasts, cooked and cut into ¼-inch
strips
¼ red bell pepper, cored, seeded and cut into strips
¼ pound fresh sugar snap peas
2 ounces water chestnuts, drained and sliced
1 Tbsp sliced green onion
3 cups torn mixed greens, arugula, red leaf, green leaf, radicchio
1 clove garlic, minced
¼ cup light or low sodium teriyaki sauce
2 Tbsp tahini
1 Tbsp sesame oil
2 tsp rice vinegar
1 tsp brown sugar
½ tsp ground coriander

Combine the chicken, pepper, broccoli, water chestnuts, green onion and
lettuce in a large bowl. Combine remaining ingredients, mixing well.
Pour over chicken mixture and toss. (Low-fat Sesame Ginger salad
dressing may be substituted)

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Whiskey Baked Peaches

Ingredients

2 Peaches
6 Cloves
2 Cinnamon Sticks
½ cup Brown Sugar
¾ cup Water
1 tablespoon Vanilla
1/3 to ½ cup Whiskey

1 cup Vanilla Ice Cream, melted

1 teaspoon Powdered Sugar mixed with 1 teaspoon Cinnamon

Method
Place Peaches in a large bowl and pour boiling water over them. Let them stand 5 minutes. Peel carefully and insert 3 cloves in the sides of each peach and a cinnamon stick in the top of each. Transfer to a baking dish. Combine Brown sugar, water, and vanilla and bring to a boil. Pour over the peaches. Bake in a preheated 350-degree oven for 20 minutes. Add whiskey to the pan. Cook an additional 10-15 minutes. To serve, place peaches onto serving plate, pour the melted vanilla ice cream into the baking dish and stir into the drippings. Drizzle the drippings around the peaches and sprinkle with the sugar cinnamon mixture.

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Cream Cheese Mints

Ingredients
3 ounces Cream Cheese, softened
1 tablespoon half & half (or milk)
3-1/3 cups powdered sugar, sifted
¼ teaspoon peppermint extract
¼ teaspoon almond extract
2-3 drops red, green or yellow food coloring

Method
Soften cream cheese in microwave-able bowl for 15 seconds. Remove form oven and mix in half & half until smooth. Add food color and mix in until incorporated. Add remaining ingredients and beat until well blended. Press a small amount of mixture into candy molds. Place molds in freezer for about 10 minutes. Remove molds from freezer and pop out the candies onto a flat surface and let them air dry at room temperature for about 4 hours. Store into an airtight container. Depending on the molds you use, the yield is 3-4 dozen mints.

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