Pecan Chicken Salad with Grapes with House Made Mayo

Kid Friendly Recipe by Chef Stacy Maple

Tools Required:

Mixing Bowl
Food Processor or Whisk
Stock Pot

Ingredients:

2 lb of Raw Chicken, diced into ½” pieces
1 Qt Chicken Stock
1 Onion or 4-6 Garlic Cloves,
2 TB Salt
4 Egg Yolks
1 Cup Canola Oil
½ TB   White Vinegar
1 C Red Grapes, halves
1/3 C Pecans, chopped

Directions:

Step 1  

Add chicken stock, onion and salt to large Stock pot and bring to a boil

Step 2  

Once boiling, add chicken.  Cook Chicken about 3-5 minutes or until chicken is white all the way through


Step 3  

Drain Chicken.  Remove onion (or garlic).  Place chicken on sheet pan and put in refrigerator to cool.

Step 4

To make mayonnaise. Put egg yolk and vinegar in food processor. Turn on and blend together. With processor running, SLOWLY drizzle in oil

Step 5  

Once chicken has cooled, place in mixing bowl.  Add mayonnaise, pecans and grapes.   Toss together.  Adjust seasoning. Serve on bread or bed of lettuce

Salad Bundles

Kid Friendly Recipe by Chef Stacy Maple

Tools Required:

Mixing Bowl

Salad Spinner

Ingredients:

1  Cup Greek Yogurt or Low Fat Sour Cream
3 TB Italian Salad Dressing
8 Lettuce Leaves (Romaine or Butter leaves, preferred)
1 Carrot, cut into long strips
1 Cucumber, cut into long strips
1  Bell Pepper, cut into long strips




Directions:

Step 1  

In small bowl, combine yogurt and Italian salad dressing

Step 2  

Cut leaves from center stem . Wash and dry each piece of lettuce and set aside. (Use a salad spinner to dry leaves, if available)

Step 3 

Cut lettuce leaves into 4 inch strips.   Divide vegetables strips evenly into four parts. Lay strips across the end of one lettuce leaf and roll up. Place seam side down on plate. Repeat process.

Step 4  

Serve each bundle with small bowl of dressing for dipping

Go Bananas! Bread

Kid Friendly Recipe by Chef Stacy Maple

yield
one loaf or 36 mini muffins


Tools Required:
Loaf Pan or Muffin Pan
Muffin Papers
Mixing Cups and Measuring Spoons
Sifter
Mixer and Mixing Bowl

Ingredients:
1 Cup Mashed Bananas (about 2 large)
1 ½ Cup Sifted Flour
1 tsp Baking Soda
½ t Salt
½ Cup Butter
1 Cup Sugar
2 Eggs
1 tsp Vanilla
½ Cup Greek Yogurt

Directions:
Chef’s Notes:   If you don’t have a mixer to complete Step 5, put butter in microwave and melt slightly, being carefull NOT to BOIL the butter.  Once slightly melted, add sugar and combine well. Then proceed to Step 6.

Step 1   Preheat Oven to 350 degrees.

Step 2   Grease loaf pan or line muffin pan with papers

Step 3   Mash Bananas and set aside

Step 4   Sift Flour, Soda and Salt Together

Step 5   In mixer, cream together Butter and sugar

Step 6   Add eggs and vanilla and continue to mix for 1 ½ minutes

Step 7   Stop mixer and add bananas.

Step 8   With mixer on low speed, add dry ingredients a little at a time

Step 9   Continue mixing until well blended.

Step 10 Pour into loaf pan or muffin pan and bake.

Step 11 Bake until toothpick stuck in middle of loaf comes out clean. (About 1 hour for loaf and 20 minutes for muffins)

Step 12 Let cool before removing from pan

Salt and Vinegar Potato Chips

Kid Friendly Recipe by Chef Stacy Maple

Yield 
4-6 servings

Tools Required:
Sheet Pan
Foil
Mixing Bowl

Ingredients:
4 medium Yukon Gold or Red Potatoes, scrubbed well
2 TB Canola or Olive Oil
1 tsp Coarse Salt
Fresh Ground Black Pepper
Malt Vinegar for Drizzling

Directions:

Step 1 

Preheat Oven to 425 degrees. Line 2 baking sheet pans with foil. Put in a hot oven and let heat
for about 10 minutes

Step 2 

Slice Potatoes into ¼ inch thick rounds.  Toss potatoes with olive oil.  

Step 3 

Remove hot pans from oven and arrange potato slices on pans in single layer.  Sprinkle
generously with salt and a couple grinds of fresh black pepper.

Step 4

Bake potatoes about 30 minutes until golden brown on bottom side. 
Turn over each slice and continue to back until they are golden brown all
over, about another 10-15 minutes.  Remove from oven and drizzle with 
Malt Vinegar. Serve immediately.

Microwave Caramel Pop Corn

Yields 6-8 servings

Tools Required:

3 Qt or Larger Heavy Bottom Pot with Lid
Brown Paper Bag
Microwave Safe (glass) mixing bowl, 4 cup minimum
2 Sheet Pans
Waxed Paper or Foil

Ingredients:

1/3 C Popcorn Kernels
3 TB Canola Oil
1 C Brown Sugar
½ C Butter, salted
½ tsp Salt
¼ cup White Karo Syrup
½ tsp Baking Soda

Directions:

Step 1  To pop kernels on stovetop, pour oil and popcorn kernels into pot and cover with lid.  Place pot over medium heat and shake gently.  Keep covered. When popping stops, remove pan from heat and carefully pour popcorn into brown paper bag. 

Step 2  In microwave safe bowl (1 QT minimum size), stir together brown sugar, butter, salt and Karo syrup.  Microwave on high for 3-5 minutes or until butter has melted.   Remove form microwave, add baking soda and stir well. Mixture will become foamy.  Pour mixture into bag over popcorn.  Roll bag shut and shake well to cover popcorn.  Return bag to microwave and cook on high for 1 minute. Remove bag and carefully shake bag.  Repeat this process 3 times. 

Step 3  Carefully open bag and pour caramel coated popcorn onto waxed paper. Let cool.  Store in air tight container

Crispy Fish Sticks with Sweet Pickle Tarter Sauce

Crispy Fish Sticks

Yields 4-6 servings

Tools Required:

Sheet Pan
Foil
Mixing Bowl
Gallon Zippy Bag

Ingredients:

4 Tilapia, Cod or Halibut Fillets
½ C  Whole-Wheat Panko Bread Crumbs
¼ C Cornmeal
1 tsp smoked paprika, optional
Salt
White Pepper, ground

Directions:

Step 1  Preheat Oven to 375 degrees. Line 2 baking sheet pans with aluminum foil or non-stick baking pad.

Step 2  To coat fish sticks, cut tilapia fillet in half lengthwise down center line of fish.  Cut half again lengthwise so there are 4 long strips then cut crosswise.  Each fillet should yield approximately 8 pieces similar sized. Lightly salt and pepper each piece of fish.

Step 3  n large zippy bag, add Panko Crumbs, Cornmeal and Paprika.  Add tilapia strips a few at a time and shake to coat well.

Step 4  Place coated fish sticks on foil lined sheet pan and cook for 5-8 minutes or until the fish is flaky and white inside

Step 5  Serve with your favorite Tartar Sauce (see Tartar Sauce Variations)

Tartar Sauce Variations

Classic Sweet Pickle Tartar Sauce

½ C Light Mayonnaise

¼ C Sweet Pickle Relish
Lime Tartar Sauce
½ C Light Mayonnaise
Zest of 1 Lime
Juice of 1 Lime
1 TB Chopped Fresh Cilantro
Salt and Pepper, to Taste

Jalapeno Tartar Sauce

½ C Light Mayonnaise
Zest of 1 Lime                                                                                                                                                    Juice of 1 Lime
1 TB Chopped Fresh Cilantro
2 TB Chopped Jalapeno, pickled
Salt and Pepper, to Taste

Mango Tartar Sauce

½ C Light Mayonnaise
Zest of 1 Lime
2 TB Fresh Mango, chopped
Salt and Pepper, to Taste

 Dill Pickled Tarter Sauce

½ C Light Mayonnaise
2 TB Dill Pickle Relish
1 TB Dill Pickle Juice
1 TB  Fresh Chives, chopped
Salt and Pepper to Taste

Basic Directions:

Choose a Tartar Sauce from above. Combine all ingredients in mixing bowl, cover and refrigerate for at least 20 minutes before serving.  Serve with fish or seafood