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This week we are including two recipes from Raley's in addition to recipe researcher Sheila Kern's simple summer dishes. All recipes include items that are on sale this week. Enjoy!

Chicken with Grapes and Rosemary

From: www.raleys.com

Serves; 4

Ingredients

4 R Everyday boneless, Skinless Chicken Breasts

2 tbsp. flour

2 tbsp. cooking oil

1 (14.5-oz.) can Raley's Chicken Broth

2 cloves minced garlic

1 tbsp. chopped fresh rosemary

2 cups (about 3/4 lb.) halved Holiday seedless grapes

salt and pepper to taste

Directions

Rinse 4 R Everyday boneless, skinless chicken breasts and pat dry. Sprinkle

both sides with 2 tbsp. flour, salt and pepper to taste. Heat 2 tbsp. oil over

medium-high heat in a large skillet. Brown chicken on both sides; add 1 (14.5-

oz.) can Raley's Chicken Broth, 2 cloves minced garlic and 1 tbsp. chopped

fresh rosemary. Reduce heat to medium; cover and cook until chicken is cooked

through. Remove chicken and set aside. Increase heat to high and bring liquid

to a boil; reduce until thickened. Add 2 cups halved Holiday seedless grapes

(about 3/4 lb.); heat until warm and serve over chicken.

 

Chicken with Fresh Pears

From: www.raleys.com

Servings: 4

Ingredients

2 tbsp. butter

1 1/4 lb. boneless, skinless chicken breasts,

flattened slightly if very thick

Salt and freshly ground pepper to taste

2 large, ripe Eliott Family Bartlett Pears,

peeled, cored and sliced into eighths

1/4 cup honey

3 tbsp. white balsamic vinegar

2 tbsp. chopped fresh basil

Directions

Prep time: 10 minutes. Cook time: 15 to 20 minutes

Melt butter in a medium skillet. Season chicken

breasts with salt and pepper; cook over medium-

high heat for 5 minutes per side or until chicken is

golden brown and cooked through to an internal

temperature of 165°F. Remove from skillet and

keep warm. In the same skillet, cook pears, honey

and vinegar over medium heat, stirring frequently

until pears are warmed through and sauce is

thickened and syrupy. Return chicken to skillet and

cook for 1 minute more, turning chicken once to

coat with sauce. Sprinkle with basil.

  

Alpine Muesli with Red and Green Grapes

From www.foodfit.com

Serves 4

Ingredients

1 cup rolled oats

ground cinnamon to taste

1/2 cup seedless red grapes

3 tablespoons chopped walnuts

1/2 cup skim milk

1/2 cup seedless green grapes

3 tablespoons raisins

Cooking Instructions

1. Place the oats, cinnamon and raisins in a bowl. Add the milk. Cover and refrigerate overnight.

2. Stir in the nuts and grapes when ready to serve.

 

Quick-Fix California Pizza

From www.freshcaliforniagrapes.com (California Table Grape Commission)

Makes 6 servings

Ingredients

1 (10 oz.) ready-to-bake pizza dough

1/2 cup prepared pizza sauce

4 ounces thinly sliced lean Canadian-style bacon

1 jar (6 oz.) marinated artichoke hearts, drained and sliced

1-1/2 cups halved California seedless grapes

1/2 cup shredded part skim mozzarella cheese

1 tablespoon shredded Parmesan cheese

Directions:

Pat pizza dough into bottom of 10-inch pizza pan. Spread dough with sauce. Arrange Canadian-style bacon, artichoke hearts and grapes on sauce. Sprinkle cheeses evenly over top. Bake at 400°F 10 to 12 minutes or until cheese melts and edges brown.

Notes: One ready-to-use, (10-inch) pizza shell may be used.

 

Breezy Caribbean Wrap

From www.freshcaliforniagrapes.com (California Table Grape Commission)

Makes 4 servings

Ingredients:

2 cups hot, cooked rice

2 tablespoons each chopped onion and Anaheim peppers

1 clove garlic, minced

2 teaspoons vegetable oil

12 ounces peeled medium shrimp

1/2 teaspoon each grated lime peel and dried thyme leaves, crushed

1/8 teaspoon each ground black pepper and cinnamon

1-1/2 cups halved California seedless grapes

2 teaspoons fresh lime juice

1/8 teaspoon bottled hot pepper seasoning

1/2 cup mango chutney

Salt

4 flour tortillas (10-in. diameter)

Directions:

Cook rice according to package instructions. Saute onion, chilies and garlic in oil until onion is tender. Add shrimp, lime peel, thyme, pepper and cinnamon; saute until shrimp is barely cooked. Add grapes, lime juice and bottled hot pepper seasoning; mix well and remove from heat. Mix rice and chutney; season to taste with salt.

Tightly wrap tortillas in heavy foil; heat at 350°F for 5 to 10 minutes. Spread tortilla on a clean dry surface. Portion 1/4 of shrimp mixture and 1/2 cup rice mixture on one half of each tortilla. Fold in sides and roll into a square bundle.

Pear Bistro Salad

From www.calpear.com 

Makes 4 servings

8 cups assorted torn mixed salad greens

2 fresh California Bartlett pears, cored and sliced

3 cooked, skinned chicken breast halves, cut into strips

2 Tbsp minced shallots OR green onions

1/2 Cup walnut halves

1/4 Cup crumbled blue cheese OR other cheese

balsamic vinegar

olive oil

Directions

Line platter with greens; top with pears, cooked chicken, shallots, and nuts. Top with cheese. Combine vinegar and oil to taste; drizzle over salad. Serve with crusty bread, if desired.

Pear Walnut Squares

From www.calpear.com (California Pear Advisory Board)

Makes 12 servings

Ingredients

1 3/4 Cup flour

3/4 Cup powdered sugar

3/4 Cup butter, softened

1 tsp cinnamon, divided

1/4 tsp salt

1/2 Cup chopped walnuts

3 ripe California Bartlett pears, peeled, cored and sliced

3 large eggs

1/3 Cup packed brown sugar

1 1/2 tsp vanilla extract

Directions

Preheat oven to 350 degrees. In a medium bowl, combine flour, powdered sugar, butter, 1/2 teaspoon of the cinnamon and salt; mix well. Press into the bottom of a greased 7 x 11-inch baking dish. Top with nuts and pear slices. In the same mixing bowl, beat together eggs, brown sugar, vanilla and remaining cinnamon until well combined; pour over pears. Bake for 35 to 40 minutes, or until set in center. Cool completely before cutting into squares.

Cantaloupe and Cucumber Salad

From www.goodhousekeeping.com

Yields: 10 servings (8 1/2 Cups)

Ingredients:

1/4 cup fresh lime juice

Salt and pepper

1 large (1 pound) English (seedless) cucumber, peeled in alternating strips and coarsely chopped

2 ripe cantaloupes, coarsely chopped

3 green onions, thinly sliced

1/2 cup loosely packed fresh cilantro leaves, chopped

Directions

In large bowl, whisk lime juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until blended. Add cucumber, cantaloupe, green onion, and cilantro; toss to coat.

Chicken and Blueberry Pasta Salad

From www.washingtonpost.com

Yields: 6 servings (about 1 1/2 cups each)

Ingredients

1 pound boneless, skinless chicken breast halves, trimmed of fat

8 ounces whole-wheat fusilli or other corkscrew pasta

3 tablespoons extra-virgin olive oil

1 large shallot, cut crosswise into thin slices

1/3 cup low-sodium chicken broth

1/3 cup crumbled feta cheese

3 tablespoons freshly squeezed lime juice (from 1 1/2 limes)

1 tablespoon chopped thyme leaves

1 teaspoon freshly grated lime zest

1/4 teaspoon salt

1 cup fresh blueberries, rinsed and picked over

Directions

Place the chicken in a large skillet or saucepan and add enough water to cover; bring to a boil over medium-high heat, then cover, reduce the heat to low and cook for 10 to 12 minutes, until the chicken is no longer pink in the middle. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.

Bring a large pot of water to a boil over high heat. Cook the pasta according to the package directions until just tender. Drain, then place in a large bowl.

Meanwhile, make the dressing: Combine the oil and shallot in a small skillet over medium-low heat. Cook, stirring occasionally, for 2 to 5 minutes, until the shallot has softened and is beginning to brown. Add the broth, feta cheese and lime juice; cook, stirring occasionally, for 1 to 2 minutes, until the feta begins to melt.

Add the chicken to the bowl with the pasta, then add the thyme, lime zest and salt. Toss to combine. If serving this dish right away, add the dressing and blueberries. If making in advance, cover and refrigerate the elements separately: the seasoned pasta with chicken, the blueberries, the dressing.

Recipe Source: From "The EatingWell Diet," from the editors of EatingWell Magazine (Countryman Press, 2009).