"May Menu" @ Marcie's

Pineapple and Black Bean Salsa ~ Megan

Apricot Rosemary Baked Brie ~ Janet + Guest

All-Spiced-Up Raspberry and Mushroom Salad ~ Jen

Corn Pudding ~ Danielle

Pretzel-Crusted “Fried” Chicken ~ Marcie

Dark Chocolate Bacon Cupcakes ~ Kelly

Strawberry Tiramisu ~ Brennan

Pineapple and Black Bean Salsa ~ Megan

http://www.marthastewart.com/340394/pineapple-and-black-bean-salsa

Makes 4 cups.

Ingredients

• 1 can (15.5 ounces) black beans, rinsed and drained
• 1 1/2 cups chopped pineapple
• 1 jalapeno, stemmed, seeded, and minced
• 3 tablespoons finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• Coarse salt

Directions

1. In a medium bowl, combine black beans, pineapple, jalapeno, red onion, cilantro, and lime juice. Season with salt.

Apricot Rosemary Baked Brie ~ Janet + Guest

Makes 8 servings (1/8 cheese mixture and 3 bread slices each).

Ingredients:

Non-stick cooking spray

1 round (8oz) brie cheese

2 Tbsp. butter

¼ cup apricot preserves

2 Tbsp. heavy whipping cream

¼ tsp. dried rosemary leaves, crushed

2 Tbsp. sliced almonds

1 loaf (16oz) French bread, cut into 24 slices

Apple, apricot and pear slices (optional)

Directions:

1.                   Preheat over to 325.  Spray shallow ovenproof serving dish with cooking spray.  Carefully remove top rind from Brie with sharp knife.  Place in center of prepared dish.

2.                  Melt butter in small saucepan over medium heat.  Add preserves; cook and stir until preserves are melted.  Stir in cream and rosemary.  Cook and stir 3 minutes, or until thickened.  Spoon mixture over Brie.  Top with almonds.

3.                   Bake 10 minutes, or until Brie is oft and knife is easily inserted.  Serve with bread and fruit slices, if desired.

All-Spiced-Up Raspberry and Mushroom Salad ~ Jen

Makes 4 servings. (May want to double)

Ingredients:

2 Tbsp. raspberry vinegar

2 Tbsp. olive oil, divided

1 Tbsp. red jalapeno pepper jelly

¼ tsp. ground allspice

1 lb. halved small fresh mushrooms

4 cups spring mix salad greens

1 cup fresh raspberries

2 Tbsp. chopped red onion

2 Tbsp. fresh mint, minced

2 Tbsp. toasted sliced almonds

¼ cup crumbled goat cheese

Directions:

Whisk raspberry vinegar, 1 Tbsp. olive oil, red jalapeno pepper jelly, and allspice.  In a large skillet, cook and stir mushrooms in 1 Tbsp. olive oil over medium-high heat until tender; cool slightly.  In a large bowl, combine spring mix salad greens, raspberries, red onion, mint, and almonds.  Add mushrooms and vinaigrette; toss to combine.  Sprinkle with goat cheese.

Corn Pudding ~ Danielle

http://www.countryliving.com/recipefinder/corn-pudding-cl0410-recipe

Yields 6 servings.

Ingredients:

·  Olive oil, for brushing dish

·  2  cup(s) corn kernels

·  1  small red bell pepper, finely chopped

·  1/2  small yellow onion, finely chopped

·  1/3  cup(s) grated reduced-fat Swiss cheese

·  1/3  cup(s) grated Parmesan

·  2  tablespoon(s) flour

·  1 1/2 teaspoon(s) dry mustard

·  1/2  teaspoon(s) salt

·  2   eggs

·  1  can(s) (12-ounce) evaporated milk

Directions:

1. Preheat oven to 350 degrees F. Lightly brush a 1 1/2- to 2-quart baking dish with olive oil and set aside. In a medium bowl, toss together corn, bell pepper, onion, cheeses, flour, mustard, and salt.
2. In another bowl, whisk together eggs and milk. Stir egg mixture into corn mixture and pour into prepared dish. Bake until set, about 45 minutes.

Pretzel-Crusted “Fried” Chicken ~ Marcie

http://www.countryliving.com/recipefinder/pretzel-crusted-fried-chicken-recipe-clv0510

Serves 5.

Ingredients:

• 1  whole(s) (3-pound) chicken
• 1  pound(s) unsalted fat-free sourdough pretzels
• 2  tablespoon(s) paprika
• Salt
• Freshly ground pepper
• 1  cup(s) low-fat buttermilk
• 2   egg whites
• 2  tablespoon(s) Dijon mustard

Directions:

1. Preheat oven to 350 degrees F. Cut chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, and 2 breasts (cut in half to yield 4 pieces). Remove skin and trim any fat. Set chicken aside.
2. Place pretzels in a heavy-duty, resealable plastic bag and crush into coarse crumbs. Mix in paprika, 1 1/4 teaspoons salt, and 2 teaspoons pepper. Divide pretzel crumbs between 2 shallow dishes.
3. In a bowl, whisk together buttermilk, egg whites, mustard, and 1/4 teaspoon salt. Working with 1 piece at a time, dredge chicken in pretzel crumbs from first dish, then dip into buttermilk mixture, shaking off excess. Coat thoroughly with crumbs from second dish.
4. Place on parchment-lined baking pan and bake until chicken crust is crispy and an instant- read thermometer inserted into meat registers 165 degrees F, 40 to 50 minutes depending on piece.

Dark Chocolate Bacon Cupcakes ~ Kelly

http://allrecipes.com/Recipe/Dark-Chocolate-Bacon-Cupcakes/Detail.aspx?event8=1&prop24=SR_Title&e11=dark%20chocolate%20bacon%20cupcakes&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Servings 24.

Ingredients:

12 slices bacon

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups white sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

2 eggs

1 cup cold, strong, brewed coffee

1 cup buttermilk

1/2 cup vegetable oil

1 tablespoon unsweetened cocoa

powder, for dusting

Directions:

1.  Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

2.  In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.

3.  Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Strawberry Tiramisu ~ Brennan

http://www.bonappetit.com/recipe/strawberry-tiramisu

Makes 8 servings.

Ingredients:

• 1 1/4 cups strawberry preserves
• 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur, divided
• 1/3 cup orange juice
• 1 pound mascarpone cheese, room temperature
• 1 1/3 cups chilled whipping cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
•  
• 1 1/2 pounds strawberries, divided
• 52 (about) crisp ladyfingers (boudoirs or Savoiardi)

Directions:

• Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
• Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
• Slice remaining strawberries. Arrange over tiramasù and serve.