Chicken Spiedini Skewers with Amogia Sauce (Credit: The Culinary Center of Kansas City)
- 2 lemons, freshly juiced
- 1 orange, freshly juiced
- 2 cloves garlic, peeled
- 1 shallot, whole, peeled
- ½ cup mint, fresh
- 1 cup basil, fresh
- Salt and freshly ground pepper to taste
- 1 cup extra virgin olive oil
- 1 cup Italian breadcrumbs
- ¼ cup parmesan cheese, grated
- 2 (5 to 6-ounce) chicken breasts, skinless, boneless
- 1 slice prosciutto ham, divided
- 4 wooden skewers, soaked in water for 30 minutes (or metal skewers)
- Oil, for grill
For the Amogia sauce, in a blender cup add juices, garlic, shallot, mint, basil, salt, and pepper. Puree for 20 seconds. With motor running, add oil in a thin stream and blend until combined. Set aside.
For the chicken, in a shallow dish add breadcrumbs and cheese. Stir to combine. Set aside. On a clean cutting board lay chicken breast and cover with a sheet of plastic wrap. Using the flat-smooth side of a tenderizing mallet, pound chicken breasts to about ¼-inch thick. Dredge each breast in the breadcrumb mixture and lay back on cutting board. Top each piece with 1 tablespoon Amogia sauce and ½-slice of ham. Using hands, roll up breasts away from you. Lay one roll in back of the other, butted up together. Insert four skewers evenly apart through rolls. Using a sharp knife, slice between each skewer. Dredge each piece in breadcrumbs again.
Preheat a charcoal or gas grill to medium-high heat and oil grates. (Or use a non-stick skillet with a small amount of oil.) Place skewers on grill and cook for 2 to 3 minutes per side or until instant-read thermometer reads 165 degrees. Remove from heat and transfer to individual dinner plates. Top with remaining sauce. Serve immediately. Makes 4 servings.
Prosciutto is Italian for ham and usually refers to a thinly sliced, dry-cured ham. The most famous prosciutto comes from central and north Italy regions.
Find this and other CCKC favorite recipes in our cookbook –
“The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION.” ™
Available for purchase online at www.kcculinary.com and in our retail store, The Kitchen Shop.™
- 2/3 cup pecan halves
- ¼ cup balsamic vinegar, divided
- Dash cayenne pepper
- 3 tbls. sugar, divided
- 1 package (5 ounces) spring mix salad greens
- ¼ cup olive oil
- 1 tsp Dijon mustard
- 1/8 tsp salt
- 1 medium pear, thinly sliced
- ¼ cup shredded Parmesan cheese
- In a large heavy skillet, cook the pecans, 2 tbsp vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tbsp sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.
Source: Taste of Home
Caramelized Brussels Sprouts with Pancetta
- 3 pounds Brussels Sprouts
- 6 tbsp extra virgin olive
- 6 shallots, thinly sliced (1 ½ cups)
- 2 ounces thickly sliced pancetta, cut into ¼ inch dice
- Kosher salt
- ¼ cup oil-packed sun-dried tomatoes, drained and chopped
In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise. In a large, deep skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl. Add the remaining 1/4 cup of oil to the skillet. Add the brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.
Source: Food & Wine
- 1 box chocolate cake mix, plus ingredients called for on box
- 12 oz. cream cheese, softened
- 1/2 c. sugar
- 2 c. pumpkin puree
- 1/3 c. sour cream
- 1 tsp. vanilla
- 1/2 tsp. pumpkin spice
- 6 c. Cool Whip, divided
- 1 package Oreos, crushed
- chocolate syrup
- Plastic spider, if desired
Preheat oven to 350º and grease a 9″-x-13” pan.
Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Set aside to cool. When cooled, crumble into bite sized pieces.
Meanwhile, make the pumpkin mousse. In a large bowl using a hand mixer, combine cream cheese and sugar, beat until smooth. Add pumpkin puree, sour cream, vanilla and pumpkin spice and beat again until smooth. Add 2 cups cool whip and fold into pumpkin mixture until fully combined.
Assemble the trifle: lay down a layer of chocolate cake on the bottom of your trifle dish. Top with a layer of pumpkin mixture, a layer of crushed Oreos, and a layer of Cool Whip. Repeat until the trifle is full, ending on cool whip.
Drizzle syrup in a spiral motion from the inside out on the top of the trifle. Using a toothpick, start in the center and drag outward to the edge of the trifle to make a spider’s web. Place spider in the center of the web and place the trifle in the refrigerator for at least 2 hours, up to overnight. Serve.