Baltimore Eats Magazine_First Edition
The Introductory Issue of Baltimore Eats Magazine
The Introductory Issue of Baltimore Eats Magazine
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RECIPES<br />
Southern Cornbread Salad<br />
Tex-Mex Cheesy<br />
Chicken Chowder<br />
Sunny Broccoli Salad<br />
Makes: 12 to 16 servings<br />
Prep: 20 mins<br />
Chill: 2 hrs<br />
This nutrient-packed salad is a classic for<br />
good reason. The combination of sweet<br />
raisins, nutty sunflower seeds, smoky bacon<br />
and crisp broccoli is irresistible.<br />
INGREDIENTS<br />
1 cup mayonnaise or reduced-fat mayonnaise<br />
dressing or salad dressing<br />
1/4 cup finely chopped red onion<br />
1/2 cup raisins<br />
3 - 5 tablespoons sugar<br />
2 tablespoons vinegar<br />
7 cups chopped fresh broccoli florets<br />
1/2 cup sunflower seeds<br />
8 slices bacon, crisp-cooked, drained and<br />
crumbled<br />
DIRECTIONS<br />
1. In a large bowl, stir together the mayonnaise,<br />
onion, raisins, sugar and vinegar.<br />
Add chopped broccoli and stir to coat.<br />
Cover and chill for at least 2 hours or up<br />
to 24 hours.<br />
2. Just before serving, stir in sunflower<br />
seeds and bacon.<br />
Makes: 18 to 20 servings<br />
Prep: 30 mins<br />
Bake per package directions<br />
Chill: 4 hrs to 24 hrs<br />
INGREDIENTS<br />
1 8 1/2 - ounce package<br />
corn muffin mix<br />
1 cup mayonnaise<br />
1 8 - ounce carton sour<br />
cream<br />
1 1 - ounce envelope<br />
ranch dry salad dressing<br />
mix<br />
2 cups shredded cheddar<br />
cheese (8 ounces)<br />
2 15 1/2 - ounce can pinto beans, rinsed and drained<br />
2 15 1/4 - ounce can whole kernel corn, drained<br />
10 slices bacon, crisp-cooked, drained, and crumbled<br />
3 cups coarsely chopped tomatoes (6 medium)<br />
1 cup chopped green and/or red sweet pepper<br />
(1 large)<br />
1/2 cup sliced green onions (4)<br />
DIRECTIONS<br />
1. Prepare corn muffin mix according to package directions<br />
for corn bread. Cool and crumble (should have<br />
about 5 cups).* Set aside.<br />
2. For dressing, in a small bowl combine mayonnaise,<br />
sour cream, and salad dressing mix.<br />
3. In a 3- to 4-quart glass salad bowl or 3-quart rectangular<br />
baking dish layer crumbled corn bread and<br />
1 cup of the cheese. Spread with half of the dressing.<br />
Layer in the following order: beans, corn, the<br />
remaining 1 cup cheese, bacon, tomatoes, sweet<br />
pepper, and the remaining dressing. Cover tightly<br />
and chill for 4 to 24 hours.<br />
TIP: If you like, toast the crumbled cornbread. Preheat<br />
oven to 350 degrees F. Spread the cornbread in a<br />
15x10x1-inch baking pan. Bake about 10 minutes or<br />
until crisp; cool.<br />
Makes: 16 servings<br />
Prep: 20 mins<br />
Cook: 20 mins to 22 mins<br />
Nina Swan-Kohler of Cedar Rapids, Iowa, loves easy-tomake<br />
dishes that travel well to football games or other<br />
events. Tex-Mex Cheesy Chicken Chowder is one of her<br />
favorite recipes. “It uses a variety of convenience foods<br />
that are stirred together in one big pot, and<br />
brings out the great flavor of all the<br />
ingredients,” Nina says.<br />
INGREDIENTS<br />
1 large onion, chopped<br />
(1 cup)<br />
1 cup thinly sliced celery<br />
2 cloves garlic, minced<br />
1 tablespoon cooking oil<br />
1 1/2 pounds skinless, boneless<br />
chicken breast halves, cut<br />
into bite-size pieces<br />
2 14 - ounce can chicken broth<br />
1 32 - ounce package frozen diced hashbrown<br />
potatoes<br />
1 2.64 - ounce package country gravy mix<br />
2 cups milk<br />
1 8 - ounce package process cheese spread, cut into<br />
chunks<br />
1 16 - ounce jar chunky salsa<br />
1 4 - ounce can diced green chili peppers<br />
Corn chips<br />
DIRECTIONS<br />
1. In a 6-quart Dutch oven, cook and stir onion, celery,<br />
and garlic in hot oil over medium heat for 5 minutes or<br />
until onion is tender. Add chicken, broth, and potatoes.<br />
Bring to boiling; reduce heat. Simmer, covered, for 15<br />
to 18 minutes or until chicken is done and potatoes<br />
are tender, stirring occasionally.<br />
2. Meanwhile, in a medium bowl, dissolve gravy mix in<br />
milk. Stir milk mixture into soup mixture. Stir in cheese,<br />
salsa and green chilies; reduce heat to low. Cook and<br />
stir until cheese is melted. Serve with corn chips.<br />
Makes 16 servings.<br />
Chicken Cuban<br />
Sandwiches<br />
Makes: 4 servings<br />
Start to Finish: 15 mins<br />
We traded the traditional roast pork for<br />
rotisserie chicken, but kept the signature<br />
Cuban flavors--mustard, onion and<br />
pickles.<br />
INGREDIENTS<br />
4 hoagie rolls, halved<br />
1/4 cup yellow mustard<br />
1/2 cup thinly sliced onion<br />
2 ounces reduced-sodium deli ham,<br />
thinly sliced<br />
8 bread and butter lengthwise sandwich<br />
pickle slices (such as Vlasic Stackers)<br />
2 cups purchased deli-roasted chicken,<br />
shredded<br />
4 slices Monterey Jack cheese<br />
DIRECTIONS<br />
1. Spread the sides of the cut rolls with<br />
mustard. Layer roll bottoms with<br />
onion, ham, pickle slices, chicken and<br />
cheese. Replace roll tops.<br />
2. Grill sandwiches in a panini press or<br />
indoor covered grill until bread is golden<br />
brown.<br />
12 <strong>Baltimore</strong> <strong>Eats</strong> <strong>Magazine</strong> September 2017<br />
September 2017 <strong>Baltimore</strong> <strong>Eats</strong> <strong>Magazine</strong> 13
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