RECIPES: 04/11/19

Any Season Fruit Bowl 

2 c. water

1 ½ c. sugar

1/3 c. lime or lemon juice

1 tsp. anise extract

½ tsp. salt

3 oranges; peeled and sectioned

3 kiwifruits; peeled and sliced

2 grapefruit; peeled and sectioned

2 large apples; cubed

1 pint strawberries, sliced

1 lb. green grapes

1 (20 oz.) can pineapple chunks, drained

In medium saucepan, combine water, sugar, lime juice, anise and salt. Bring to boil over MEDIUM heat; cook for 20 minutes, stirring occasionally. Remove from heat; cover and refrigerate for 6 hours or overnight. Combine fruit in large bowl; add dressing and toss to coat. Cover and chill for at least 1 hours.


Garlic Chicken with Honey and Rosemary 

3 Tbsp. butter

2 tsp. garlic powder

2 tsp. chopped fresh rosemary, plus more for garnish

½ tsp. salt

½ tsp. black pepper

6 boneless, skinless chicken thighs

2 Tbsp. honey

2 Tbsp. lemon juice

Melt butter in large skillet over MEDIUM heat. Add garlic powder, rosemary, salt and pepper; cook until fragrant, about 1 minute. Add chicken to skillet and turn to coat. Cook until browned on 1 side, about 5 minutes. Reduce heat to LOW and turn over chicken. Cover and cook 15 minutes, or until an instant read thermometer inserted into thickest parts registers 170°. Remove chicken from skillet and skim off fat from pan juices. Return chicken to skillet. Stir together honey and lemon juice in small bowl, drizzles over chicken. Continue cooking until heated through, 3-5 minutes. Garnish with rosemary. If desired, serve over quinoa with chopped fresh parsley, pomegranate seeds and pine nuts. Serves 6.