Blueberry Lemon Muffins

1 3/4 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg, beaten
1/3 cup vegetable or canola oil
3/4 cup milk
1 cup blueberries, fresh or frozen
1 to 2 tsp grated lemon rind
2 Tbls or more butter, melted
1/4 cup sugar

Preheat oven to 400 degrees. Grease 12 muffin cups or fill with papers. Spoon flour into measuring cups and level with a knife. Put measured flour in a mixing bowl and stir in 1/4 cup sugar, baking powder and salt. Beat egg in a separate bowl with oil and milk. Add flour mixture to egg mixture until just moistened. Fold blueberries gently into batter. Fill prepared muffin cups two thirds full. Bake 20 to 25 minutes, until muffins are done. While still warm invert muffins and dip tops into melted butter and remaining 1/4 cup sugar. Makes 12 muffins.

Bow Tie Pasta Salad

Dressing
1 cup oil
2/3 cup teriyaki sauce
2/3 cup cider vinegar
6 Tbls sugar
1/2 tsp salt
1/2 tsp pepper

Salad
2 cups cooked chicken (diced or shredded)
1 16 oz. box bow tie pasta (cooked al dente)
1 16 oz. package pre-washed spinach
6 oz. craisins
3 small cans mandarin oranges, drained
1 small bunch green onions, sliced fine using green tops
6 oz. honey roasted peanuts
1/3 cup roasted sunflower seeds (not too critical to the salad if left out)

Mix dressing ingredients and pour over cooked pasta. Marinate covered, overnight or several hours. An hour before serving, assemble salad. Can wait to add peanuts and sunflower seeds until time to serve so they don't get soggy.

To see Megan's version of is salad, click here.

Junior League Tarragon Chicken

1½ cups mayonnaise
1 cup finely chopped green onion
1/3 cup lemon juice
2 cloves garlic
2 tsp. dried tarragon

Mix above ingredients together the day ahead and allow flavors to mingle. Store in the refrigerator.

12 boneless skinless chicken breasts, (I cut in half or thirds if large)
1 package phyllo (fillo) dough, thaw both sleeves of dough
1 1/3 cups butter, melted
Parmesan cheese

Take out one sheet of the phyllo dough. Brush with butter. Lay another sheet of dough on top. Place the piece of chicken on the dough in the center of one side. Place 1 ½ tablespoons of the sauce on top of the chicken and fold the phyllo up into an envelope. Generously brush the top with butter and sprinkle with parmesan cheese. At this point, freeze them or bake on a cookie sheet. If freezing, wrap the cookie sheet well in saran wrap. Defrost for 3 hours before baking. Bake at 375 degrees for 25-35 minutes and the tops are golden brown.

Cook’s note: There is always sauce left over and more cannot be used or the dough is soggy. You may want to try cutting the sauce recipe down.

Garden Chowder

This comes from one of our favorite restaurants, ZUPAS cafe! 

Garden Chowder

Ingredients

      3 TBS butter

      2 medium zucchini, diced

      1 medium onion, diced

      2 T fresh parsley, chopped

      2 T fresh basil, chopped

      1/3 Cup flour

      3 Cups chicken broth

      1 tsp lemon juice

      2-3 tomatoes, diced

      1 can (12 oz) evaporated milk

      1 can (14.5 oz) corn

      1/3 Cup Parmesan cheese, grated

      2 Cup cheddar cheese, shredded

      1 tsp kosher salt

      1 tsp freshly ground pepper


Preparation

Over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. 
Add flour, stir until vegetables are coated. Slowly add chicken broth and lemon juice. Bring to a boil.

Add tomatoes, milk and corn. Reduce heat; cover and simmer for five minutes or until corn is tender.

Just before serving, stir in cheeses until melted. Season with salt and pepper.

* You can add in whatever other veggies sound yummy too! Zane also added some leftover rice to his bowl which made it nice and hearty :)