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Smoked Rubbed Chicken Salad with Pomegranate Molasses Tomatoes

5/30/2018

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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​
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Minted Cucumber Soup

5/2/2018

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