The Wingler Gourmet Kitchen

Cody and I enjoy cooking, when we have the time. We especially enjoy cooking in the summer with lots of fresh fruits and vegetables. This weekend we had a chance to make some of our favorite summertime recipes--chicken saute with island salsa, blueberry lemonade, and strawberry peach dutch babies. Yummy!

Chicken Saute with Island Salsa

Chicken Ingredients:

2 tbsp. butter

1 t. finely chopped fresh garlic

4 (4 oz.) boneless skinless chicken breasts

Salsa Ingredients:
1 tbsp. butter

1/3 c. chopped bell pepper

1 tbsp. sliced green onion

1 tbsp. chopped fresh cilantro

1/2 t. freshly grated lime peel

1 mango, peeled, cubed

1/2 c. fresh raspberries

2 tbsp. firmly packed brown sugar

Melt 2 tbsp. butter in a 10-inch skillet until sizzling; stir in garlic. Add chicken. Cook over medium heat, turning once, until chicken is golden brown (12-15 minutes). Remove chicken; keep warm.

Melt 1 tbsp. butter in same skillet until sizzling; add bell pepper, green onion, cilantro, and lime peel. Cook over medium-low heat until vegetables are tender crisp (2-3 minutes). Add mango, raaspberries, and brown sugar. Continue cooking, stirring occassionally, until heated through (2-3 minutes).

Serve chicken on a bed of rice, topped with the salsa. Garnish with fresh cilantro leaves.

Bluberry Lemonade Base

1 1/2 c. plus 2 tbsp. sugar

2 c. water

1 pint fresh blueberries

freshly squeezed lemon juice from 10 lemons (including the pulp, but not the seeds)

Make a simple syrup by combining 1 1/2 c. sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat an dallow the syrup to simmer for another minute. Remove from heat and let cool. In a blender, puree the blueberries with 2 tbsp sugar. In a pitcher, combine the cooled syrup, lemon juice, and blueberry puree.

To serve, pour 1/4 to 1/3 c. of base into a glass and fill with water. Makes base for 12 servings.

Strawberry Peach Dutch Babies

1 tbsp. vegetable oil

2 large eggs

1/3 c. all-purpose flour

1/3 c. milk

1 tbsp. butter, melted

1/4 t. baking powder

1 pint strawberries

2-3 ripe peaches

honey

confectioners sugar

Heat oven to 450 degrees. Generously coat 4 10-oz. custard cups with oil. Place cups on a rimmed baking sheet; place in oven for 6 minutes to heat up while making the batter.

In blender, puree eggs, flour, milk, and baking powder until batter is smooth.

Remove baking sheet from oven; carefully pour 1/4 c. batter into each hot cup. Bake 10 minutes; reduce heat to 350 degrees and continue to bake 6 minutes or until puffed and golden, and centers are firm.

Meanwhile, cut up strawberries and peaches. Fill centers of the dutch babies with fruit and top with honey and confectioners sugar. Serve immediately.