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

4 cups of fresh orange juice
1 cup of frozen, unsweetened raspberries
1 ½ cups of semisweet sparkling wine
3 orange slices, halved
Procedure:
Place orange juice and raspberries in blender; process until smooth
Pour juice mixture into a pitcher and stir in the wine
Serve over ice
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

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

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:
Heat a large skillet over medium-high heat
Cut chicken in strips and sprinkle chicken with ¼ teaspoon of salt and ¼ teaspoon of pepper
Coat pan with cooking spray and add chicken
Cook for four minutes on each side or until done
Remove from pan, let stand for five minutes, and keep warm
Reserve the drippings in pan
While the chicken cooks, add the pasta according to package directions
Drain and keep warm
Cut both zucchini and squash in half lengthwise and cut in smaller strips
Heat a nonstick skillet over medium-high heat
Add oil and the zucchini, squash, asparagus, and bell pepper
Sauté for three minutes and sprinkle with 3/8 teaspoon of salt; add the garlic and sauté for an extra two minutes
Remove pan from heat
Combine the broth, half-and-half, and flour and stir with a whisk
Add the broth mixture to the reserved drippings in skillet and bring to a boil
Cook for two minutes or until slightly thickened, stirring constantly
Remove from heat and add the cheese; stir until the cheese melts
Add the pasta, vegetables, and chicken; toss
Sprinkle with ¼ teaspoon of black pepper and parsley
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:
Combine first five ingredients in a medium saucepan and stir well with a whisk
Add blueberries and mango
Bring to a boil and cook for one minute until thick, stirring constantly
Remove from heat and stir in the vanilla
Serve warm over vanilla ice cream
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!