Weekly recipes for July 4, 2012
She's a Grand Old Lasagna
Wave the flag proudly -- then feed the troops! Start by preparing your favorite lasagna recipe in a 9-by-13-inch pan. Be sure to finish with a top layer of cheese to create the background for the flag. Just before serving, brush on stripes of marinara sauce. In the top left corner, add a field of chopped black olive stars.
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Spangled Sandwich Pops
Celebrate the spirit of independence by reinventing the frozen treat on a stick! First, skewer mini ice cream sandwiches on popsicle sticks and then press the exposed filling into a plate of sprinkles or nonpareils. To keep mess to a minimum, serve the pops in colorful cupcake liners.
Melt 12 ounces of white chocolate chips in a microwave according to the package directions. (Make sure the container and the berries are dry; even a little moisture will alter the texture of the candy.). One at a time, dip strawberries into the chocolate and then into blue sugar or edible glitter. Set them to harden on wax paper.
Red, Hot and Blue Wings
1/4 cup soy sauce
1/2 cup cider vinegar
1/2 cup sugar
3 cloves minced garlic
3 tablespoons barbecue sauce or ketchup
1 teaspoon salt
1/2 cup red currant jelly
2 tablespoons lemon juice
1 teaspoon red curry paste
3 pounds halved chicken wings
1 cup blue cheese dressing, store-bought or homemade
Heat the oven to 450 degrees. Line a large baking sheet with aluminum foil and coat it with cooking spray. In a medium saucepan, combine soy sauce, vinegar, sugar, garlic, barbecue sauce, salt, and red currant jelly over medium-high heat. Bring the mixture to a boil, and then stir until the sugar dissolves. Remove the pan from the heat and stir in the lemon juice and curry paste. In a bowl, set aside a cup of the glaze. Using tongs, dip the chicken pieces into the glaze in the saucepan and then place them on the baking sheet.
Bake the chicken for 30 to 35 minutes, until it's shiny and cooked through. Remove the pan from the oven and brush the wings with the reserved glaze.
Serve the blue cheese dressing alongside the chicken.
Jicama Cilantro Slaw
1 large jicama
1 English cucumber (see Note)
A few radishes, optional
Juice of 2 limes
1/2 cup chopped fresh cilantro, plus additional for serving
1/2 teaspoon salt
Pinch of cayenne pepper
Peel jicama and cut first into thin slices, then into matchsticks. Cut cucumber into matchsticks, and do the same with the radishes, if using. Combine vegetables and toss with lime juice, cilantro and salt. Cover and let marinate several hours in the refrigerator, or overnight. Before serving, add pinch of cayenne pepper and some fresh chopped cilantro. Check seasoning; add more lime juice if you prefer.
Note: The English cucumber is seedless, which makes it a good fit for this salad. No need to peel it; the green will add some nice color.