BY BRITTANY CLINE(’16)

This week, I will be attempting my final cooking corner of the year! For my final project, I’ve decided to do a cooking corner package which will entail a breakfast, lunch, dinner and a dessert recipe! For breakfast, I decided to make Raspberry-Orange Sunrises, for lunch, Greek-Style Chicken Wraps, for dinner, Garden Alfredo with Chicken, and finally, for dessert, I will be preparing a Fresh Blueberry Mango Drizzle! All of the recipes from this cooking corner come from the very trustworthy www.myrecipes.com ! I hope that everyone has enjoyed the recipes I have made throughout this year and I hope you have taken my suggestions and critiques in account when testing these recipes for yourselves!

Breakfast: Raspberry-Orange Sunrises

Ingredients:

• 4 cups of fresh orange juice
• 1 cup of frozen, unsweetened raspberries
• 1 ½ cups of semisweet sparkling wine
• 3 orange slices, halved

Procedure:

1. Place orange juice and raspberries in blender; process until smooth
2. Pour juice mixture into a pitcher and stir in the wine
3. Serve over ice
4. Enjoy!

My Thoughts: Personally, I would never think to pair raspberries and orange together, but it was surprisingly delicious!

 My Suggestions: I think I would add more raspberries maybe to balance the citrus flavor with the tart of the raspberries.

Lunch: Greek-Style Chicken Wraps

Ingredients:

• 1 cup of grape tomatoes, halved
• 2 tablespoons of crumbled feta cheese
• 1 ½ tablespoons of fresh lemon juice
• 1 tablespoon of chopped fresh oregano
• 1 cup of shredded lettuce
• A dash of ground red pepper flakes (to taste)
• 4 ounces of shredded skinless, boneless rotisserie chicken breast
• 2 small cucumbers, chopped
• 6 tablespoons of plain hummus
• ½ tablespoon of Caesar dressing
• 6 whole- wheat flour tortillas

Procedure:

1. Place tomatoes, feta, lemon juice, oregano, lettuce, pepper, Caesar dressing, and cucumber in a large bowl; toss to combine
2. Spread 1 tablespoon of hummus over one side of each tortilla
3. Top each tortilla with about ½ cup of mixture
4. Add the chicken
5. Roll up the wraps; cut in half
6. Enjoy!

My Thoughts: I thought this recipe was absolutely amazing! The wrap had so much flavor and all of the ingredients blended so well together!

 My Suggestions: I do not have any suggestions! It was perfect!

 Dinner: Garden Alfredo with Chicken

Ingredients:

• 1 pound of skinless, boneless chicken breast halves
• 5/8 teaspoon of salt
• ½ teaspoon of black pepper
• Cooking spray
• 6 ounces of uncooked pappardelle pasta
• 1 medium zucchini
• 1 medium yellow squash
• 2 teaspoons of olive oil
• 5 ounces of thin asparagus spears
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• A dash of garlic powder
• ¾ cup of chicken broth
• ½ cup of half-and-half
• 2 teaspoons of all-purpose flour
• 2 ounces of Parmesan cheese, grated

Procedure:

1. Heat a large skillet over medium-high heat
2. Cut chicken in strips and sprinkle chicken with ¼ teaspoon of salt and ¼ teaspoon of pepper
3. Coat pan with cooking spray and add chicken
4. Cook for four minutes on each side or until done
5. Remove from pan, let stand for five minutes, and keep warm
6. Reserve the drippings in pan
7. While the chicken cooks, add the pasta according to package directions
8. Drain and keep warm
9. Cut both zucchini and squash in half lengthwise and cut in smaller strips
10. Heat a nonstick skillet over medium-high heat
11. Add oil and the zucchini, squash, asparagus, and bell pepper
12. Sauté for three minutes and sprinkle with 3/8 teaspoon of salt; add the garlic and sauté for an extra two minutes
13. Remove pan from heat
14. Combine the broth, half-and-half, and flour and stir with a whisk
15. Add the broth mixture to the reserved drippings in skillet and bring to a boil
16. Cook for two minutes or until slightly thickened, stirring constantly
17. Remove from heat and add the cheese; stir until the cheese melts
18. Add the pasta, vegetables, and chicken; toss
19. Sprinkle with ¼ teaspoon of black pepper and parsley
20. Enjoy!

My Thoughts: I thought this recipe was really, really good! The flavors of the vegetables combined very well and the sauce mixture had so much flavor when added with the chicken drippings! The only thing that I would critique would be the dryness of the sauce.

 My Suggestions: I would add onion powder, oregano leaves, and, to make the sauce a little less dry, I would add a little more salt; to taste.

Dessert: Fresh Blueberry Mango Drizzle

Ingredients:

• 2/3 cup of packed light brown sugar
• 1 cup of water
• 2 ½ tablespoons of cornstarch
• 1 teaspoon of grated lime rind
• 2 tablespoons of fresh lime juice
• 4 cups of fresh blueberries
• 2 cups of cubed, peeled ripe mango
• 2 teaspoons of vanilla extract

Procedure:

1. Combine first five ingredients in a medium saucepan and stir well with a whisk
2. Add blueberries and mango
3. Bring to a boil and cook for one minute until thick, stirring constantly
4. Remove from heat and stir in the vanilla
5. Serve warm over vanilla ice cream
6. Enjoy!

My Thoughts: I did not know how well the mango and the blueberry were going to taste together, but I thought it was a very smart pairing. The tartness of the mango combined wonderfully with the bitterness of the blueberries, but added a little sweetness also. It worked very well, also, with the vanilla ice cream! It melted the ice cream a bit and just had a burst of flavor when mixed together!

 My Suggestions: I used a little less mango than what was required in the ingredient list, and it worked a lot better, in my opinion. I thought the recipe was fine otherwise!