Cherry Clafoutis & Fiesta Chicken

Cherry Clafoutis

Ingredients

  • 3 eggs

  • 1 cup whole milk

  • ½ cup whole milk Greek yogurt

  • ⅓ cup granulated sugar

  • ½ cup all-purpose flour

  • ½ teaspoon sea salt

  • 1/2 tsp vanilla extract

  • 1/4 tsp almond extract

  • 1/4 cup melted butter

  • Zest of ½ lemon

  • 1 cup pitted cherries*

  • powdered sugar, for dusting

  • Toasted sliced raw almonds, for serving

Instructions

  1. In a medium bowl, combine the eggs, milk, yogurt, granulated sugar, flour, salt, vanilla, and almond extract. Whisk until just mixed. Add the melted butter and lemon zest and stir until fully combined. Cover with plastic wrap and let sit for 30 minutes.

  2. Preheat the oven to 350°F and grease eight 6-ounce ramekins.

  3. Divide the batter among the ramekins. Spread a layer of cherries on top of the batter.

  4. Bake for 30 to 36 minutes until lightly golden brown and barely set in the middle. Let sit for 12 minutes before serving.

  5. To serve, dust with powdered sugar and sprinkle with almonds.

*In flyer June 30 - July 6, 2024
Recipe and photo credit: Love and Lemons

Fiesta Chicken

Ingredients

  • 2 tsp extra-virgin olive oil

  • 1 pound boneless skinless chicken breasts cut into bite-size pieces

  • ½ medium yellow onion or red onion, chopped (about 1 cup)

  • 1 tbs garlic powder

  • 2 tsp onion powder

  • 1 ½ tsp paprika

  • 1 ½ tsp dried dillweed

  • ½ tsp cumin

  • ½ tsp kosher salt

  • 1/4 tsp cayenne pepper 

  • 1 medium red bell pepper cored and chopped

  • 1 medium green bell pepper cored and chopped

  • 1 can reduced-sodium black beans (15 ounces) rinsed and drained

  • 1 can fire-roasted diced tomatoes in their juices (15 ounces)

  • 1 ½ cups instant brown rice (do not use white minute rice or regular rice as these will cook differently)

  • 1 cup low-sodium chicken stock

  • ¾ cup freshly grated cheddar cheese

  • Optional for serving: chopped fresh cilantro, diced avocado, plain nonfat Greek yogurt (or sour cream)

Instructions

  1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken begins to brown on the outside.

  2. Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock. 

  3. Bring to a boil, and then cover and simmer on low heat for 5 minutes, or until the chicken is done and the rice is nearly tender. Let stand, covered, for 5 minutes, until the liquid is absorbed. 

  4. Taste and adjust seasonings as desired. Sprinkle with cheese and any additional desired toppings. Serve warm.

*In flyer June 30 - July 6, 2024
Recipe and photo credit: Well Plated

Annah Kassen