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Gertens Greenhouses, Inver Grove Heights
Gertens Greenhouses, Inver Grove Heights
Recipes
APRIL RECIPES
APRIL RECIPES (From www.bhg.com/recipes) Better Homes & Gardens Chicken-Pineapple Fajitas INGREDIENTS 8 6-inch flour tortillas 4 1-inch slices peeled fresh pineapple (about half) 1 pound skinless, boneless chicken breast halves 2 small red or orange sweet peppers, seeded, cut in strips 2 Teaspoons Jamaican jerk seasoning 1/8 Teaspoon ground black pepper 1 Tablespoon cooking oil Fresh cilantro and lime wedges DIRECTIONS Preheat oven to 350. Wrap tortillas in foil and heat in oven. Coat a 12-inch skillet with cooking spray; heat over medium-high. Add pineapple slices and cook 4-6 minutes until browned, turning once. Remove. Cut chicken into strip. Toss with peppers, jerk seasoning and ground pepper. Heat oil in skillet, add chicken and peppers. Cook over medium-high heat for 4-6 minutes, stirring occasionally, until chicken is no longer pink. Core and chop pineapple. Serve with chicken, tortillas, cilantro and lime. Makes 4 servings. Parmesan-Crusted Fish INGREDIENTS 4 skinless cod fillets (1-1/2 pounds) 1/3 cup panko (Japanese-style) bread crumbs ¼ cup finely shredded Parmesan cheese 1 10-ounce package julienned carrots (3 cups)GRILLED PUMPKIN BOWLS WITH VEGGIES
GRILLED PUMPKIN BOWLS WITH VEGGIES 6 side dish servings Prep: 30 minutes Grill: 17 minutes Bake: 30 minutes INGREDIENTS: Two 3-pound pie pumpkins or four 1-1/2-pound striped white pumpkins 1/3 cup butter, melted 2 Tablespoon packed brown sugar 1 Tablespoon chili powder ¼ teaspoon ground cinnamon 4 large yellow, red and/or orange sweet peppers, seeded & cut into 1-inch chunks 2 medium sweet onions, cut into wedges (3 cups) 2 Tablespoons cooking oil 1 teaspoon kosher or sea salt ½ teaspoon freshly ground black pepper 2 cups grape, cherry or plum tomato wedges DIRECTIONS: 1. Preheat oven to 325 degrees. To make pumpkin serving bowls, cut off top ¼ of the pumpkins and discard the tops, stringy pulp and seeds. Place, cut side down in 3-quart baking dish. Add 2 tablespoons of water and bake for 30-45 minutes until tender. 2. In small bowl combine melted butter, brown sugar, chili powder and cinnamon. To grill pumpkin bowls, brush inside and cut edges with some of melted butter. Place cut side down directly on the rack of an uncovered grill over medium-hot coals (for gas grill, preheat grill for 10 minutes, reduce heat to medium). Grill for 10-15 minutes or until browned. Remove from grill to platter. Cover loosely and keep warm.