The Shop Cheap kitchen is all about chicken and peaches this week, thanks to chef/researcher Sheila Kern. The "Peach Chicken Salad" is perfect for the $5 Friday special at Safeway this week - whole roasted chicken. And peaches - whether you get them at a Farmer's Market or Raley's for 97-cents a pound - make a great ingredient in the salad or a tasty dessert. We also have three canatloupe recipes, including one for sorbet. Enjoy!
Peach Chicken Salad
Makes 4 servings
3 medium fresh peaches, peeled and cubed
2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
3 tablespoons finely chopped red onion
1/4 cup white wine vinegar
1 tablespoon lemon juice
1/3 cup sugar
1/4 cup minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.
Grilled Peach Sundaes
Makes 2 servings
2 peaches, halved and pitted
1 teaspoon canola oil
2 scoops nonfat vanilla frozen yogurt or fruit sorbet
1 tablespoon toasted unsweetened coconut
Preheat grill to high. Brush peach halves with oil. Grill until tender. Place 2 peach halves in each bowl and top with a scoop of frozen yogurt (or sorbet) and coconut.
If you aren't a peach fan, how about cantaloupe?
Bon Appetit | May 1997
2/3 cup sugar
1/2 cup water
3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)
Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.
Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.
Cantaloupe and Prosciutto with Basil Oil
Gourmet | August 1999
Yield: 4 servings
2 tablespoons pine nuts
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1/2 pound thinly sliced prosciutto
2 ounces crumbled ricotta salata or feta (about 1/4 cup)
Preheat oven to 375°F.
On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.
Summer Fruit with Wine and Mint
Recipe courtesy Giada De Laurentiis
Yield: 4 servings
1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves
Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.
Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.
Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.