Recipes & Cookbook - Chef Anne Marie Eatery & Catering

Smoked Rubbed Chicken Salad with Pomegranate Molasses Tomatoes

5/30/2018

Ingredients

4 Chicken Thighs, Smoked, Fully Cooked
1 Teaspoon Garlic Salt
2 Tablespoons Pepper, Course Ground
1 Teaspoon Paprika
2 Cups Tomatoes, Fresh, Ripe, Diced
¼ Cup Basil, Fresh, Chopped
5 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
3 Tablespoons Pomegranate Molasses
3 Tablespoons Sugar
Salt and Pepper
8 Cups Spinach, Young and Fresh
1 Pound Mushrooms, Washed and Sliced

Details

Level: Easy
Serves: 4
Time: 25 minutes

Instructions

Rub chicken with garlic salt, pepper and paprika
Lay across barbeque to warm
In a medium bowl mix tomatoes, basil, oil, vinegar, pomegranate, and sugar. Taste and add salt and pepper
On four plates or in four large bowls divide the spinach (this can also be done on a large platter for a group)
Over the spinach scatter sliced mushrooms
Add chicken on top. I prefer to chop it up warm by you can also add it whole.
Pour tomatoes over top
Pour your wine into your glass and enjoy your summer

Minted Cucumber Soup

5/2/2018

Ingredients

4 Cucumbers, peeled and seeded
1 large clove Garlic
1 c Plain Greek Yogurt
2 T Lemon Juice
1/4 c Water
4 Scallions, cut into 1-inch pieces
3/4 c fresh Mint Leaves, loosely packed
Salt and ground Black Pepper

Details

Cooking Level: Easy
Serves: 6 people
Time: 10 mins prep, 2 hours to chill

Instructions

In a food processor or a blender, add all ingredients except a few mint leaves to reserve for garnish. Blend until smooth
Chill in refrigerator 2 or more hours
Serve chilled, in a bowl with a leaf of mint on top