Kim Wood Recipes

By NEMS Daily Journal

Chicken Salad
5 to 6 small cans white meat chicken, drained
1 cup chopped pecans
2 cups red seedless grapes, halved
2 to 3 tablespoons Miracle Whip salad dressing
1 tablespoon spicy brown or Dijon mustard
Sea salt and cracked black pepper to taste
Put chicken in a bowl and shred with a fork. Add pecans, grapes, salad dressing and mustard. Stir to mix and add additional salad dressing if needed. Season with salt and pepper. Serve with crackers, on croissants or in wonton cups.
Fruit Bruschetta
2 pounds fresh strawberries, sliced in wedges
1/4 to 1/2 cup granulated sugar
2 loaves Sweet Italian Bread, sliced 1/2-inch thick on the diagonal*
1 stick plus 2 tablespoons butter, softened
2 (8-ounce) blocks cream cheese, softened
2 cups powdered sugar
2 teaspoons vanilla extract
Chocolate for melting
Place sliced strawberries in a bowl, sprinkle with granulated sugar, stir gently and let sit, covered, in refrigerator overnight.
Spread each slice of bread on both sides lightly with 1 stick softened butter. Toast each side in the oven at 350 degrees until golden brown.
In a bowl, combine cream cheese, powdered sugar, remaining 2 tablespoons butter and vanilla extract and mix until smooth and creamy. Spread onto toast and with a piping bag, pipe around the edges to create a well. Drain strawberries and spoon a few pieces into each well. Melt chocolate and drizzle over the top. Chill and serve.
* Kim Wood finds this bread at Kroger in the bakery.
Chocolate Trifle Cake
1 box triple fudge cake mix
2 pounds fresh strawberries, quartered
2 tubs strawberry glaze
2 tubs chocolate fudge frosting
Heavy whipping cream or Cool Whip
Chocolate curls or shavings
Prepare cake according to directions on the box. Slice into squares.
Place sliced strawberries in glaze and chill. Remove lid and aluminum covering from the tubs of frosting and microwave on high, stirring frequently until warm and pourable.
In a clear trifle bowl, place a layer of strawberries, then cake. Drizzle the melted frosting over the top and around the edges so it’s visible in the bowl. Continue layering until all ingredients are gone. Top with whipped cream or Cool Whip. Garnish with chocolate curls or shavings. If desired, place some fanned strawberries and a sprig of mint on top.
Stuffed Pork Loin
1 (8- to 9-pound) pork loin
4 to 6 teaspoons minced garlic
2 boxes frozen spinach, thawed and drained
2 tablespoons beef broth
2 cups shredded Cheddar cheese
1 cup white raisins
Olive oil
Salt and pepper
Fillet pork loin and open it like a book. Place between 2 layers of plastic wrap and pound to 1-inch thickness. Combine garlic, spinach, beef broth, cheese and raisins and spread over loin, stopping about 1 inch from the edges. Starting at the edge closest to you, roll up jellyroll style and secure with butcher’s twine at 2-inch intervals. Rub with olive oil and season with salt and pepper.
Bake at 350 degrees for 60 to 90 minutes or until juices run clear. Periodically basting with olive oil will result in a nice golden color.
Let rest under a tent of aluminum foil 20 to 25 minutes and then slice into spirals.
Really Tasty Taters
2 pounds new potatoes, quartered
1 stick butter
2 to 3 tablespoons chopped chives
2 tablespoons flour
1 quart heavy whipping cream
1 cup shredded Mozzarella cheese
1 cup shredded Parmesan cheese
Cook potatoes in salted water until fork tender. Drain and set aside.
In the same pot, melt butter and add chives. Add flour and make a roux, stirring constantly for 2 to 3 minutes. Add whipping cream and stir until thickened. Add potatoes back to the pot and mix until evenly coated. Place in casserole dish and top with shredded cheeses. Bake for 15 to 20 minutes at 350 degrees until the top is bubbly and browned.
Brussels Sprouts
1 package thick-cut smoked bacon, chopped
2 packages frozen Brussels sprouts
2 to 3 tablespoons minced garlic
1 stick butter
Juice of 2 lemons
Fry bacon pieces until crisp, remove and drain on paper towels. Reserve 1/4 cup of pan drippings.
Cook sprouts according to package directions (don’t overcook). Drain.
To the reserved bacon drippings, add 1 stick butter and sautampé garlic until butter had melted. After 2 to 3 minutes, add lemon juice. Pour mixture over Brussels sprouts and top with crumbled bacon. Serve immediately.
Chicken Alfredo
1 (16-ounce) package bowtie pasta
2 cups carrots, julienned
2 small zucchini, halved and sliced
2 small yellow squash, halved and sliced
1 large bunch broccoli florets
2 cups sliced button mushrooms
2 cups shredded Mozzarella cheese
2 cups grated Parmesan cheese
2 jars Alfredo sauce
2 to 3 cups cooked, cubed chicken (store-bought rotisserie chicken is easiest)
Cook pasta according to package directions until al dente. Remove pasta from pot with a slotted spoon and set aside. Bring water back to a boil and add vegetables in order listed (carrots take longest to cook). When vegetables are fork tender, drain the vegetables and add them to the pasta. Add both cheeses, reserving a little for garnish, the Alfredo sauce and the chicken. Place mixture in a large casserole. Sprinkle with reserved cheese. Bake at 350 degrees for 25 to 30 minutes. Serve with crusty bread and a salad.

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