Chicken Salad with Green Apples

Serves 4
Hands-On Time: 20m
Total Time: 35m



Ingredients

4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1/4 cup fresh lime juice (from 2 to 3 limes)
1 tablespoon white wine or rice vinegar
2 tablespoons light brown sugar
4 scallions (white and light green parts), thinly sliced
2 Granny Smith apples (peeled, if desired), diced
1/3 cup roasted peanuts, roughly chopped
2 tablespoons thinly sliced fresh mint
1/2 cup thinly sliced fresh basil

Directions

Pat the chicken dry with paper towels. Pound it to an even thinness.

Place the chicken in a large saucepan and add water to cover by ½ inch. Add 3 teaspoons salt and ½ teaspoon pepper and bring to a gentle simmer.

Cook until no trace of pink remains, 8 to 10 minutes. Transfer to a bowl of ice water for 5 minutes.

Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.

Drain, pat dry, and dice the chicken. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½ teaspoon pepper.

Toss and divide among individual plates.

By Kate Merker, August 2006



See Nutritional Information for this recipe »
Nutritional Information
Per ServingCalories 269Calories From Fat 27%Fat 8g
Sat Fat 1g
Cholesterol 68mg
Sodium 730mg
Carbohydrate 20g
Fiber 4g
Sugar 13g
Protein 31g

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Mint Chocolate Cup Cakes by Martha Stewart

Sweet  and creamy with that lttle bit of mint. Oh, yeah you know what I'm talking about. Thank you Martha Stewart. I just have to try these.


Ingredients


1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
3/4 cup warm water
1 teaspoon pure peppermint extract
Mint Buttercream ( see below)

Directions


1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

2.Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

3.Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula.
 
Mint Buttercream
 
6 large eggs, separated

1 1/2 cups sugar
2 cups whole milk
1 teaspoon pure vanilla extract
6 cups (12 sticks) unsalted butter, softened
2 cups chopped mint leaves

Directions

1.Follow instructions for Vanilla Buttercream, adding 2 cups chopped mint leaves with the milk and vanilla in step
2.Tint buttercream pale green.

The Mint Julep

The mint julep has been a southern staple for years. One thinks of hot summer days with ladies sitting on wide porches fanning themselves talking about the latest gossip or politics of the day.
This is the low carb version from Atkins.

Enjoy

Ingredients.

Granular sugar substitute to taste
6 fresh mint leaves
Crushed ice
2 ounces bourbon
1 small mint sprig

Directions:

1.In the bottom of a medium glass, combine sugar substitute to taste, mint leaves and 1 teaspoon water.
2.Crush the mint lightly with the handle of a wooden spoon. Fill glass with crushed ice.
3.When frost forms on the glass, slowly pour in bourbon. Garnish with mint sprig.

Lemon Berry Shooters

This is from the Cooking Club of America. They are so good. I just have to share.

 These tiny parfaits pack a lemony burst of flavor in every creamy serving. Your guests will love the presentation, but as an alternative, you also could assemble the parfaits in larger, more traditional serving dishes.

1 (8-oz.) pkg. reduced-fat cream cheese

1/2 cup sweetened condensed milk

2 tablespoons lemon juice

1 teaspoon grated lemon peel

1/4 teaspoon vanilla extract

1/2 cup heavy whipping cream

1/3 cup sour cream

4 tablespoons purchased lemon curd

1/2 cup amaretti, almond or shortbread cookie crumbs

1/3 cup fresh berries

Small fresh mint leaves, if desired



1. Beat cream cheese, sweetened condensed milk, lemon juice, lemon peel and vanilla in large bowl at medium speed 30 to 60 seconds or until smooth. Beat in whipping cream at medium-high speed 2 minutes or until thickened. Fold in sour cream.



2. Microwave lemon curd in small microwave-safe bowl 5 to 15 seconds or just until slightly pourable. Spoon about 2 teaspoons cookie crumbs into each of 12 (1 1/2- to 2-oz.) shot glasses. Layer each with about 2 tablespoons cream cheese mixture, 1 teaspoon lemon curd and 2 tablespoons cream cheese mixture.* Cover and refrigerate overnight. Garnish with berries and mint leaves.



12 servings

What's in your Water?

Let’s face it, it’s summer and it’s hot. We all know we need to replace our fluids. Drinking soda and a lot of caffeinated drinks will just dehydrate you more. So, that pretty much leaves water.


OK, plain water can be boring, but we need to replenish our fluids on these hot summer days.



Here is how you can make your water fun to drink, add some fruits or veggies.



Mixes include. Lemons and raspberries, or cucumbers and rosemary, or lemons and limes, or strawberries and mango, oranges and pineapples, or melons, and even mint… have fun with it. You might even get a few vitamins out of it.



Start with ½ a gallon of cold filtered water and a hand full of your favorite combo, add ice and refrigerate at least an hour.



Drink and enjoy.



What to do with the fruit left in the bottom. Peel in blend it and pour into a pop cycle tray, and freeze. Yummy and refreshing.