May is a month of renewal. The trees have fresh green leaves, the grass is lush and the flowers are blooming as we embrace the spring season.
The birds are happily chirping and love to let us know that morning has arrived as they start singing very early beside my window. What an amazing alarm clock.
Spring also brings juicy grilled menus, fresh garden produce, backyard parties, graduation celebrations, field trips, weddings, showers and ball games. All of these activities are made complete by one common factor — good food.
Read Also
Rural emergency room closures continue to be vexing problem
Staffing issues are at the root of disruptions and closures in hospital emergency departments, both in rural and urban Canadian locations.
Fresh chicken and vegetable wraps
So that’s a wrap on the cold weather. We are now moving on to crunchy produce to sooth our warm weather nutritional needs. Our cravings have shifted to foods that are fresh and more hydrating. Mixing flavours, textures and colours together make for such a great bite.
- 3 to 4 boneless skinless chicken breasts 3 to 4
- 2 tbsp. oil 30 mL
- 1/2 c. Frank’s Hot Sauce 125 mL
- 1/2 tsp. paprika 2 mL
- 1/2 tsp. garlic powder 2 mL
- pinch of salt
- 4 large flour tortillas 4
- 1/2 c. ranch dressing 125 mL
- 2 c. romaine lettuce or greens of your choice, chopped 500 mL
- 1/2 c. carrot, shredded 125 mL
- 2 chopped green onions 2
- 1/2 c. shredded cheddar cheese 125 mL
Slice the chicken into several long, thin strips.
In a small mixing bowl, whisk together the oil, hot sauce, paprika, garlic powder and salt. Add chicken and marinate for at least 10 minutes or up to 24 hours.
Once chicken is marinated, heat a large skillet over medium to high. Add the chicken and cook until no longer pink, about four to five minutes.
While the chicken is cooking, place tortillas on a plate and spread with a thin layer of ranch dressing. Then layer with the lettuce, carrots, onions and cheese.
Arrange a few chicken strips down the centre of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired.
One pan herbed chicken and asparagus
I am blessed with a most productive and flavourful asparagus patch. It is delicious steamed and seasoned, but it is also fun to incorporate into dishes such as this skillet entrée. Serve with a side of rice or roasted potatoes and you have a complete plate.
- 3 to 6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even ½ inch thickness)
- salt and pepper to taste
- 14 asparagus, ends trimmed 14
- 3 tbsp. butter, divided 45 mL
- 1 tbsp. minced garlic (approximately 1/2 tsp./2 mL powder) 15 mL
- 1 1/2 tsp. of Italian seasonings of your choice 7 mL
- 1/2 tsp. onion powder 2 mL
- salt and pepper to taste
Season chicken with salt and pepper on both sides. Melt two tablespoons butter in a large pan or skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
Reduce heat to medium, add chicken to pan, cook for five to seven minutes and then flip and cook another five to seven minutes.
Move the chicken to the sides of the pan and add remaining one tablespoon butter to the empty portion. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for four to six minutes until tender and chicken is completely cooked through. Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
Serves 4.
Source: www.lecremedelacrumb.com.
Old fashioned rhubarb cake
I wait for this sweet but tart taste all year. The first cutting of rhubarb is always the best, and it is always baked into a dessert that makes your taste buds sing.
This cake is another variation of many that have been passed down for our enjoyment.
- 2 c. all-purpose flour 500 mL
- 1 tsp. baking soda 5 mL
- 1/4 tsp. salt 1 mL
- 1 1/4 c. brown sugar 300 mL
- 1/2 c. softened butter 125 mL
- 1 egg 1
- 1 tsp. vanilla 5 mL
- 1 c. milk 250 mL
- 2 1/2 c. chopped (about three large stalks or six small-med stalks) fresh rhubarb 625 mL
Topping:
- 1/4 c. white sugar mixed well with 1 tsp./5 mL cinnamon 60 mL
Preheat the oven to 350 F (180 C). Prepare a nine x 13 inch (22 x 33 cm) baking pan.
In a mixing bowl, sift together the flour, baking soda and salt. Set aside.
In larger mixing bowl, with an electric mixer or by hand, cream together brown sugar and butter.
Then add the egg and continue to blend until well combined.
Stir in vanilla.
Next, alternate between adding the 1 c./250 mL of milk and the flour mixture that you’d set aside.
Add about a 1/4 of the milk and stir well. Then add about 1/4 of the flour mixture, and stir well.
Continue until all is added. Gently fold in the chopped rhubarb and spoon into the baking pan.
Mix the white sugar/cinnamon topping and sprinkle over the batter.
Bake 40 minutes or until a toothpick or knife comes out clean.
Serve warm with a scoop of ice cream or whipped cream if desired, or cooled and on its own. Makes 12 pieces.
Easy banana muffins with tart lemon icing
In the cooler months I love a muffin served with cheese on the side. Now that spring is here I navigate to more refreshing treats such as these moist banana bites with a surprising burst of lemon.
- 1/2 c. sugar 125 mL
- 5 tbsp. unsalted butter, softened 75 mL
- 1 large egg 1
- 1 tsp. vanilla extract 5 mL
- 2 c. all-purpose flour 500 mL
- 2 tsp. baking powder 10 mL
- 1 tsp. baking soda 5 mL
- 1/4 c. milk 60 mL
- 4 large bananas, ripe and mashed 4
Icing:
- 1 c. powdered sugar 250 mL
- 1 tbsp. unsalted butter, softened 15 mL
- 1 tbsp. fresh lemon juice 15 mL
- 1 tsp. lemon zest, strips, or more to taste 5 mL
- 1 tsp. vanilla extract 5 mL
Preheat oven to 350 F (180 C) and prepare muffin pans.
Place sugar and butter in a large bowl and cream with an electric mixer until light and fluffy. Add egg and vanilla and beat until thoroughly mixed.
In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture and beat well. Add milk and remaining flour mixture, beat until batter is combined and then fold in mashed bananas.
Spoon batter into muffin pans and bake until muffins start to brown and a toothpick inserted in the centre of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about two minutes. Remove to a wire rack and cool completely before icing.
Meanwhile, combine icing ingredients in a medium bowl and beat with an electric mixer until creamy, about one to two minutes. Ice cooled muffins, cover and refrigerate any uneaten muffins.
Yields approximately 18 muffins.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
