fall recipe snack

608 – Apple Berry Salsa with Cinnamon Chips

4 [7 inch] flour tortillas
1 tbsp sugar
1/2 tsp. ground cinnamon
2 medium apples (cored, peeled, sliced)
1 cup strawberries
1 kiwi (peeled and sliced)
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly


Preheat oven to 400 degrees. Brush tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Using pizza cutter, cut each tortilla into 8 wedges; place in single layer on cookie sheet and bake for 8-10 minutes or until lightly browned and crisp. Cool completely.


Remove strawberry stems using drinking straw, then slice using an egg slicer. Core, peel, and slice apples. With adult supervision, chop strawberries, apples and kiwi with food chopper. Put fruit into medium mixing bowl.

Squeeze juice from orange; zest the peel. Add orange juice, orange zest, brown sugar and apple jelly to the fruit mixture and mix gently. Chill and serve with cinnamon chips.

Young Chef’s Academy

dinner german recipe

607 – Schnitzel, Vienna Style

4 boneless slices of pork loin
1 cup of flour
salt and pepper
2 eggs
1/4 cup milk
2 cups panko breadcrumbs
2 tbsp butter
2 tbsp canola oil

Pound slices of pork loin until thin, like scaloppini. If slices are thick, butterfly meat before pounding thin. Mix flour with salt and pepper, set aside. Lightly beat eggs with milk. Dredge pork slices in flour, then in egg mixture, then in breadcrumbs. Set aside. Heat butter and oil in a skillet. When butter starts to foam, add schnitzel and brown on both sides. Remove from skillet. Serve with lemon wedges. (Tip: Squeeze lemon juice over schnitzel right before eating) Serves 4.

Sour Cream Dressing

1/3 cup sour cream
1/3 cup milk
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped chives
2 tbsp chopped dill
salt and pepper to taste
1 bag European style salad mix

Whisk together sour cream and milk. Add remaining ingredients and toss with salad mix. Also good with Bibb lettuce, Boston, or butterhead lettuce.

Braised Red Cabbage with Apples

1 head red cabbage (about 2 lbs)
2 tbsp canola oil
1 onion, chopped
2 apples, cored and chopped
1/3 cup cider vinegar
1 1/2 cups water
1 tbsp sugar
1/3 cup red currant jelly
1 tsp ground olives
2 tsp salt
1/8 tsp pepper

Remove some of outer leaves of cabbage. Quarter cabbage and remove core. Cut quarters in half and slice into shreds. Rinse in cold water and set aside. In a large stockpot, heat oil and saute the onion until translucent. Add cabbage and saute until it starts to wilt, stirring frequently. Add apples and stir. Stir in vinegar to preserve the red color. Add remaining ingredients and simmer, covered, for 20 minutes or until the cabbage is soft, stirring occasionally.
Serves 4-6.

dessert holiday recipe

591 – Holiday Glaze and Ornamental Holiday Scones

Holiday Glaze
(Makes 1 Cup)

1 tablespoon heavy whipping cream
1/2 tablespoon butter
1 teaspoon vanilla butter and nut flavoring
1 egg, beaten
1 1/2 cups confectioners’ sugar
3 tablespoons cornstarch
2 tablespoons finely-grated tangelo zest

In a small saucepan, combine whipping cream, bulter, flavoring, and egg. Cook over very low heat until mixture starts to coagulate or until you see steam, do not overcook. Remove from stove, add sugar, cornstarch, and zest. Stir well. Pour into container and seal with lid. Keep in refrigerator until ready to use. This is best when made a day ahead. Use to drizzle over Holiday Scones, other pastries or as a pastry dip.

Ornamental Holiday Scones
(Yields 22- 24 Scones)

Vegetable spray
3 cups all-purpose flour
1/8 cup brown sugar
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
7 tablespoons butter, chilled
2/3 cup cranraisins
1 egg white, beaten
1 egg, beaten
1/4 teaspoon rum flavoring
2/3 cup buttermilk
1 tablespoon sour cream
1 teaspoon lemon zest, finely grated
2 teaspoons orange zest, finely grated
1 cup raw sugar
Powdered sugar, garnish

Preheat oven to 400°F. Spray an air-bake cookie sheet with vegetable spray and set aside. In a bowl, combine flour, brown sugar, sugar, salt, baking soda, and baking powder. Mix well and set aside. Using a pastry blender or fork, cut in butter until mixture resembles cornmeal. Fold in cranraisins and set aside. In another bowl, combine egg white, egg, rum flavoring, buttermilk, sour cream, lemon zest, and orange zest. Mix well. Stir liquid mixture into flour mixture and combine until blended. Turn dough onto a floured surface and knead about 6 to 8 times. Roll dough until 1/2-inch thick. Sprinkle with raw sugar and lightly press into dough. Using medium/large holiday cookie cutters, cut out shapes and place on baking sheet. Bake for 10-12 minutes or until golden brown. Garnish with Holiday Glaze or dust with powdered sugar.

Georgia Egg Commission

fall recipe

590 – Leisa Marie’s Cranberry Pear Ginger Relish

Leisa Marie’s Cranberry Pear Ginger Relish

3 cups fresh cranberries
2 cups peeled Anjou pears, finely chopped
1 1/3 cups orange juice
1 1/4 cup dried cranberries
1/8 tsp ground cardamom
1/3 cup sugar replacer (xylitol)
3 Tbsp currents or raisins
3 Tbsp minced crystallized ginger

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Chill then serve. Great on meats, toast, by the spoonful, refreshing with ice creams. Store in the refrigerator for up to a week.

Stuffed Acorn Squash

1 Acorn Squash
1 cup boiling water
1/2 cup couscous
1/2 cup tsp sage, thyme
1/2 cup pecans

Cut squash in half, scoop out seeds, place upside down in microwave pan with 1/2 inch water, cover and cook til tender (10 min.) Place couscous, sage, thyme, and pecans in boiling water. Let stand 10 minutes. Pull acorn squash out and stuff with couscous.

Momma’s Herbed Green Beans

1 pound frozen green beans, thawed
2 tsp olive oil
3 tbsp sliced red onions
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
zest of one lemon
1/2 tsp basil

Simmer beans in water until tender crisp (about 8 min). Drain. Heat oil in skillet, add onions and sugar, cook until golden. Add salt pepper and beans. Cook for 2 min. Remove from skillet, stir in lemon zest and basil.

Chef Leisa Marie Medes
Garner’s Natural Market

asian chicken dinner recipe

875 – Velvety Mushroom Chicken

Napa Cabbage, Large Dice, 4-6 pcs
Carrots, Half Moons, 4-6 pcs
Button Mushrooms, Halved, 12-15 pcs
Yellow Onion, Small Dice, 1 oz
Green Onion, long cut, 1 oz
Sliced Chicken, Cooked, 6 oz
Garlic, Minced, 1 tsp
Ginger Julienne, 1 tsp
Rice Wine Sauce
-Chicken Broth, 5 oz
-Oyster Sauce, 1 tbsp
-Sesame Oil, 1 tsp
-Shaoxing Wine, 1 tsp
-Salt and Pepper, TT
Corn Starch Slurry

1. Combine all the ingredients for the rice wine sauce and set aside
2. Blanch napa cabbage, carrots, mushroom, and chicken with hot water, set aside
3. In a clean wok add 1 1/2 tbsp of vegetable oil and saute the diced onion, garlic and ginger till fragrant
4. Add the rest of the ingredients with the sauce mixture and toss together
5. Thicken with the corn starch slurry

Alex Wong
Yellow Ginger Asian Kitchen