Chicken Piccata
4 Bonless, skinless Chicken Breasts

Season chicken breasts with salt and pepper and then dust with flour. Spray a saute pan with nonstick spray and heat over medium-high. Saute chicken breasts 2-3 minutes on one side. Flip the breasts over and saute the other side 1-2 minutes with the pan covered. Remove breasts from pan. Put wine, garlic, and mushrooms into pan and cook about 2 minutes until wine is nearly gone. Add chicken broth, lemon juice, and capers. Return breasts to pan and cook on each side for 1 minute. Transfer to a warm plate. Add cornstarch to a small amount of cold water and add to broth mixture. Whisk until mixture is thick. Pour over chicken breasts and serve.

 

 

 
Non-stick Vegetable Spray
1/4 Cup Dry White Wine
1 Tsp. Minced Garlic
8 Sliced Mushrooms
1/2 Cup Chicken Broth
2 Tbsp. Lemon Juice
1 Tbsp. Capers, drained
Salt & Pepper to Taste
1 Tsp. Corn Starch
Flour
 
 
From the kitchen of Sandi Smith
September 28, 2013
Beef Shish Kabobs
Marinade

Mix marinade ingredients with a whisk. Add beef and refrigerate 24 -36 hours. Turn meat occasionally. Fill skewers alternately with meat and vegetables such as: Cucumbers, cherry tomatoes, potatoes, onions, zucchini, patty-pan squash, green, red, yellow, and orange peppers, mushrooms.

 

 

 

 
1 Cup Salad Oil
3/4 Cup Soy Sauce
1/2 Cup Lemon Juice
1/4 Cup Worcestershire Sauce
1/4 Cup Mustard
2 Tbsp. Salt
1 Tbsp. Coarsely Ground Pepper
2 Garlic Cloves Minced
 
 
From the kitchen of Sandi Smith
Cindy's Corn Quiche
Crust Filling
1 Cup Flour 3 Large Eggs
2/3 Cup Yellow Corn meal 1 1/3 Cup Half and Half
1 tsp. Sugar 1 Tbsp. Flour
Pinch of Salt 1 tsp. Sugar
1/2 Cup Chilled Butter, cut into 1/2" pieces 1 tsp. Salt
2/3 Cup Cream Cheese, chilled, cut into 1/2" pieces 3 Tbsp. Melted Butter
1/2 Cup Chopped Onion
1/2 Small onion, coarsely chopped 2/3 Cup Shredded Cheddar Cheese
3 Tbsp. Ice Water 1/2 each red, yellow, orange chopped pepper
2 Cups fresh Corn Kernels (cut from about 2 ears)
Mix first four ingredients, add butter and cut in until mixture resembles coarse meal. Add cream cheese and cut in. Blend in enough ice water by tablespoons until moist clumps form. Roll out dough into 15" round. Place in tart pan and chill for one hour. Line crust with foil and filled with dried beans. Bake at 350° for 15 minutes, remove foil and beans and continue cooking until crust is firm, about 20 minutes. Preheat oven to 375¡. Combine first five ingredients and mix. Melt butter and onion in microwave. Add to first combination. Add cheese, peppers, and corn. Pour into cornmeal crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Cool slightly before serving. Make 6 servings.
From the kitchen of Sandi Smith