With summer here, we all seem to be on a quest to eat well and be healthy! The produce markets are packed full of delicious foods and it makes it so much easier for us to be healthier. There are simple recipes that are available that use these delicious fresh ingredients as well as products that you can purchase that use healthier production methods too.
And Now you can check out The SMARTest Cities in America too!
CHEF JODY DENTON ANNOUNCES THE SMARTEST CITIES IN THE U.S. AND SHARES FLAVORFUL SUMMER RECIPES SO EVERYONE CAN ENJOY A SMART START TO THE SEASON
On Thursday June 20th, the Smartfood brand named the SMARTest Cities in America. The five criteria align with the goal of living and eating well. Each letter stands for a specific area of focus: Savvy, Motivated, Accomplished, Responsible and Thoughtful.
To help announce SMARTest City list and help kick-off the summer season, Chef Denton was in San Francisco on Wednesday, June 19, 2013 to share great flavor recipes that will help make your summer the SMARTest and most delicious to date!
Chef Denton shared with us:
· How 10 cities from around the country made the SMART list
· Flavorful recipes that can be part of a balanced lifestyle this summer
· How you can win $10,000 for living and snacking SMART!
Doritos Buffalo Cheddar King Ranch Chicken Recipe
1 each(s) whole roasted chicken, meat removed and cut into 1 inch cubes, bones and skin reserved
1 quart(s) chicken stock
1/2 Cup(s) Butter
1/2 Cup(s) All purpose flour
2 Cup(s) Sliced Button Mushrooms
2 package(s) – [.4 Ounce(s)] Hidden Valley Ranch Dressing Mix (buttermilk recipe)
1/2 Teaspoon(s) freshly ground black pepper
3/4 Cup(s) Franks Red Hot
1 Can(s) – [10 Ounce(s)] Ro-Tel Tomatoes with Green Chilies
1 1/2 Cup(s) Buttermilk
3/4 Bag(s) – [14 Ounce(s)] Doritos Toasted Corn Chips
1 each(s) medium yellow onion, diced
3 Cup(s) sharp cheddar cheese, grated
In a small sauce pot cover the chicken bones and skin with chicken stock and simmer for one hour, then strain and discard the bones. Set the stock aside.
In another sauce pot melt the butter over medium heat and whisk in the flour to make a roux. Continue stirring for 5 minutes but do not brown the roux.
Add the mushrooms, Ranch seasoning and pepper, cook 1 minute then add the chicken stock, whisking vigorously to avoid lumps. Bring to a simmer stirring frequently until the stock thickens.
Add the Ro-Tel tomatoes and the Franks and simmer for 30 minutes, then add the buttermilk, bring to a boil and add the chicken meat and remove from the stove
In a casserole dish, lay down a healthy layer of Doritos and ladle about one third of the chicken mixture over it. Sprinkle with one third of the onions and cheese and then top with more chips and repeat twice. The top layer should be chips, onions and cheese.
Bake at 350 degrees for 20-25 minutes until the top layer is light golden brown. Serve immediately or refrigerate and re-heat later.
Fava Bean Puree with Garlic, Tomato and Basil Recipe
½ pound peeled dried fava beans (peeled), soaked overnight in water
1 quart chicken stock
2 cups water
1 white onion, peeled and chopped
½ cup whole peeled garlic cloves
1 bay leaf
¼ teaspoon ground black pepper
1 teaspoon sea salt
2 pints red teardrop or grape tomatoes
½ cup extra virgin olive oil
½ cup sliced garlic cloves
¼ teaspoon red chile flakes
1 cup (packed) fresh torn basil leaves
Regianno Parmesan for grating
1. After the fava beans have soaked overnight, place them in a sauce pot along with the chicken stock, water, onion, garlic cloves, bay leaf, black pepper, salt and half of the olive oil. Bring to a boil, lower to a simmer and cook until the beans are completely tender and beginning to fall apart. Add more water if the liquid level goes below the level of the beans. Transfer to the blender and blend until smooth and creamy. Adjust seasoning and keep warm until ready to serve or refrigerate for later use.
2. Preheat the broiler on high. Place the tomatoes on a baking sheet, toss lightly with olive oil and broil until they blacken slightly on top and begin to pop open. Remove from the broiler and set aside.
3. In a skillet, warm the olive oil and garlic together over medium heat until the garlic just begins to brown. Add the chile flakes, stir for 15 seconds and then add the basil leaves, stir them in and then finally stir in the blistered tomatoes and remove from heat.
4. Place a large spoonful of the warm fava bean puree on the plate. Spoon the tomato-basil-garlic mixture over the puree. Grate Parmesan over the top and serve immediately.
Honey-Blackberry Greek Yogurt Dip Recipe
3 Cup(s) Greek yogurt
1/2 pint(s) blackberries, fresh or frozen
3 Tablespoon(s) Honey
2 Tablespoon(s) fresh lemon juice
1 Pinch(s) Salt
1. In a mixing bowl, smash the blackberries with a fork.
2. In a separate mixing bowl, whisk together the yogurt, honey, lemon and salt.
3. When ready to serve, spoon the blackberry mixture into the center of the yogurt. Gently fold the blackberries into the yogurt, but don’t mix completely.
4. Serve with Smartfood Cinnamon Brown Sugar Multigrain Popped Chips
Spicy Watermelon Salad with Feta Cheese and Mint Recipe
6 cups cubed seedless watermelon
1 cup red onion, cut thin julienne
Juice of 2 limes
Pinch of cayenne pepper
Pinch of sea salt
1 cup crumbled Feta cheese
2 Tablespoons chopped fresh mint leaves
2 teaspoons coarse sea salt
1. In a large bowl, gently toss the watermelon, red onion, lime juice, cayenne, a pinch of salt and mint. Mix until well combined, then very gently toss in the feta cheese.
2. Arrange on plates or in bowls and top each plate with a pinch of coarse sea salt and serve.
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