Easy Raspberry Chicken
Ingredients:
1/2 cup raspberry preserves
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 tablespoons rice vinegar
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
6 skinless, boneless chicken breast halves
1/4 cup fresh raspberries
Directions:
Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar in a glass bowl. Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag. Marinate chicken in refrigerator at least 4 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish, and pour remaining marinade overtop. Cover the dish with a lid or aluminum foil.
Bake in pre-heated oven until the chicken juices run clear, about 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries.
Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish, and pour remaining marinade overtop. Cover the dish with a lid or aluminum foil.
Bake in pre-heated oven until the chicken juices run clear, about 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries.
Raspberry Dressing and Salad Greens
Ingredients:1 cup fresh raspberries, divided
1/2 cup olive oil
3 tablespoons raspberry vinegar or white wine vinegar
1 shallot chopped
1 teaspoon honey
1 bag mixed greens
1/2 cup pine nuts, toasted
Feta cheese (optional)
Directions:
Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season to taste with salt and pepper. Toast pine nuts in a sauté pan till they are slightly brown. Combine remaining 1/2 cup raspberries, greens, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese or cheese of your choosing.
Raspberry Cheesecake
1/2 cup olive oil
3 tablespoons raspberry vinegar or white wine vinegar
1 shallot chopped
1 teaspoon honey
1 bag mixed greens
1/2 cup pine nuts, toasted
Feta cheese (optional)
Directions:
Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season to taste with salt and pepper. Toast pine nuts in a sauté pan till they are slightly brown. Combine remaining 1/2 cup raspberries, greens, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese or cheese of your choosing.
Raspberry Cheesecake
Ingredients:
2 ¼ cups Pepperidge Farm Bordeaux cookies finely crushed
½ butter
½ cup nuts, chopped
4 - 8 ounce packages of cream cheese
1 cup sugar
1T cornstarch
½ cup whipping cream
3 eggs
10 ounce jar seedless raspberry jam
Directions:
Combine cookie crumbs melted butter, Stir well. Press crumb mixture onto bottom and 1 inch up the sides of a well greased 9 inch spring form pan.. Bake at 350 degrees for 10 minutes to set crust. In a large bowl, with an electric mixer, beat cream cheese, sugar, cornstarch and cream. Add eggs, one at a time, beating well after each addition. Pour into crust. Heat jam in microwave for 30 seconds. Spoon jam over batter and swirl into batter. Bake at 325 degrees for 1 hour and 20 minutes Turn off oven and let cake sit in the oven for one hour. Chill overnight.
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½ butter
½ cup nuts, chopped
4 - 8 ounce packages of cream cheese
1 cup sugar
1T cornstarch
½ cup whipping cream
3 eggs
10 ounce jar seedless raspberry jam
Directions:
Combine cookie crumbs melted butter, Stir well. Press crumb mixture onto bottom and 1 inch up the sides of a well greased 9 inch spring form pan.. Bake at 350 degrees for 10 minutes to set crust. In a large bowl, with an electric mixer, beat cream cheese, sugar, cornstarch and cream. Add eggs, one at a time, beating well after each addition. Pour into crust. Heat jam in microwave for 30 seconds. Spoon jam over batter and swirl into batter. Bake at 325 degrees for 1 hour and 20 minutes Turn off oven and let cake sit in the oven for one hour. Chill overnight.
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