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Chef Natalie Miller of Looper's Grille and Bar returned to the 69 News kitchen on Friday, November 30.
Chipotle Cherry Chicken1 cup frozen sweet cherries
½ cup cherry preserves
1 cup Sweet Baby Ray’s BBQ Sauce
1 ½ tsp. finely chopped chipotle peppers in adobo sauce (canned)
1 tsp. thyme
2 lbs. boneless chicken breasts **Also great on shrimp***
Large Zip lock Bag In a medium mixing bowl add the cherries, preserves, BBQ sauce, chipotle peppers and thyme. With a fork, mash and then stir all ingredients together. Pour about ½ of the sauce into a zip lock baggie and then add the chicken and zip it up. Let sit in the refrigerator for at least an hour (orovernight). Pre-heat the grill and cook about 4 minutes per side. You can also bake or broil the chicken. If you substitute the shrimp, marinate only an hour.
Fruit Crisp
5 large apples (mac, rome, granny’s…mix and match)
¾ cup frozen or dried cherries (cranberries can be substituted)
4 ripe pears
1 tsp. grated lemon zest
1 tsp. grated orange zest
2 Tbsp. lemon juice
2 Tbsp. orange juice
½ cup granulated sugar
¼ cup all-purpose flour
1 ¼ tsp cinnamon
½ tsp nutmeg
For the crisp topping: 1 ½ cups all-purpose flour
¾ cup granulated sugar
¾ cup packed brown sugar
1 cup old-fashioned oatmeal (rolled oats) ½ tsp. kosher salt
2 sticks cold butter Preheat the oven to 350 degrees F.
Peel, core, and cut the apples and pears into chunks. Place the fruit in a large bowl and add the cherries, zest, juice, sugar, flour, cinnamon, and nutmeg. Pour into a large baking dish.
For the topping:
Combine the flour, sugar, brown sugar, oatmeal, salt and butter into a bowl. With an electric mixer, mix on low speed for about one minute, or until the ingredients are crumbly. Place the crumb topping evenly over the fruit. Make sure you cover the fruit completely.
Bake for 45minutes to 1 hour, until the top is brown and the fruit is bubbling around the edges. Tortilla Pizza with Carmelized Onion, Spinach, Pancetta and Goat Cheese
1 Tbsp. olive oil
1 red onion, sliced
¼ lb. diced pancetta
2 cups baby spinach, washed, dried and coarsely chopped
Salt and pepper to taste
4 whole-wheat tortillas
¼ cup goat cheese
Extra virgin olive oil spray
Pre-heat the oven to 400 degrees F.
Add the oil, onions and pancetta into a medium skillet. Cook over very low heat, stirring occasionally, until the onions are soft and browned, about 10-12 minutes. Turn the heat up to medium and add the spinach. Cook until the spinach is wilted, about one minute. Add the salt and pepper.
Spray the tortillas with the EVOO spray on one side and place the sprayed-side down on a baking sheet. Divide the mixture between the 4 tortillas. Crumble some goat cheese on top of each and bake for 10 minutes.
Split Pea Soup1 lb. green split peas, picked over, rinsed, and drained
1 ½ pounds of diced ham
¼ cup finely chopped onion
2 large carrots, finely chopped
1 bay leaf
1 large container chicken broth
1 tsp kosher salt
½ tsp pepper
In a large soup pot combine the peas, ham, onion, bay leaf, carrots, chicken broth and salt. Bring to a boil over high heat. Lower the heat and simmer, covered, for 1 ½ to 2 hours, stirring occasionally, until the peas are soft and mushy. Add a little more salt and pepper to taste.
***If the soup is too thick you can use dilute it with a little water, Half and Half cream, evaporated milk or chicken broth.
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