Spring Time Meals

Spring, it's that time of the year again.  The time when the days get longer and the time when we want to lighten up from some of the heavy comfort food we've been eating the last couple of months.  To kick of spring, I came up with three crowd pleasers, my 40 Clove Garlic Chicken, a delicious Black Eyed Pea Salad and Strawberry Cake with Strawberry Cream Cheese Icing. Enjoy!

40 Clove Garlic Chicken

This is a simple but extremely tasty chicken dish.  I marinate my chicken over night in herbs, wine, garlic and celery then brown it and slow cook it to perfection.




Ingredients
  • 40 garlic cloves, peeled
  • 4 celery ribs, sliced
  • 3 to 4 pounds chicken, cut up and skin removed (either fryer or parts)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine or reduced-sodium chicken broth
  • 2 tablespoons sherry
  • Juice and zest of a lemon
  • 2 teaspoons dried basil
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
Directions
  • Place sherry, wine, lemon juice, parsley, garlic, celery in a zipper bag.  Season the chicken with salt, pepper and lemon zest.  Add chicken to bag, let marinate overnight.
  • Place garlic and celery in a 5-qt. slow cooker. In a large nonstick skillet, brown chicken in oil in batches; transfer to slow cooker.
  • Cover and cook on low for 5 - 6 hours or until chicken juices run clear. 

Black Eyed Pea Salad

I had Black Eyed Pea Salad at a baby shower recently and loved it.  I set out on a quest to create my own Black Eyed Pea Salad.  I debut it Easter Sunday and it was a hit with my family and friends. It tastes even better the next day.



Ingredients
  • 1 large tomato, diced
  • 1/2 medium red onion, finely chopped
  • 1 small yellow or red bell pepper, finely chopped
  • 1 jalapeno, deseeded finely chopped
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup red wine vinegar
  • 1/4 cup canola oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • Salt and freshly ground black pepper
  • 2 (15-ounce) cans black eyed peas, drained
  • 1/4 cup crumbled feta cheese
Directions
Combine the first 6 ingredients in a bowl.  In a separate small bowl, whisk together the red wine vinegar, canola oil, Dijon mustard, sugar, and salt and pepper. Add black eyed peas to the vegetables and toss all together. Pour dressing over the salad and let marinate for up to 8 hours in the refrigerator before serving. Just before serving, crumble in the feta cheese and toss.


Strawberry Cake

A moist and delicious cake that is perfect during spring time.



INGREDIENTS 
  • 2 cups cake flour
  • .3 ounce package of strawberry gelatin
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter flavored shortening
  • 4 egg whites
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup strawberry milk

DIRECTIONS

Preheat oven to 350°F.
 
Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder, gelatin and salt in another bowl. Then add dry ingredients to other mixture.
 
Bake at 350°F for 30 - 40 minutes.


Strawberry Cream Cheese Frosting

INGREDIENTS

·       18 ounces softened cream cheese
·       ¾ cup butter, softened
·       3 cups powdered sugar, sifted
·       1 ½ teaspoons vanilla extract
·       ½ teaspoon almond extract
·       .3 ounce package strawberry gelatin

DIRECTIONS
Cream butter and cream cheese on medium speed for about 2 minutes.  Sift powdered sugar and gelatin.  Gradually add sifted powder sugar mixture into butter mixture until well combined. Drizzle in extracts until combined.  Spread over cooled cake.

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