Italian Chicken Salad à la Angela, Chef Cathi and Nin
Recipe courtesy of Chef Cathi Britt
4 servings

4 chicken breasts, boneless and skinless
(2 cups) shredded mozzarella
1 c. balsamic vinegar
2 tsp. minced garlic
2 tsp. freshly chopped basil or 1 tsp. dried basil
4 c. cherry tomatoes, quarters (cups should be filled with tomatoes that are already quartered)
1c. shredded carrots (optional)
6 c. mixed greens or baby greens
3 T. extra virgin olive oil
1 c. toasted pine nuts

• In large baggie, pour ½ c. balsamic vinegar add chicken, basil and garlic.
• Make sure to seal bag shake bag well to coat.
• Place bag in the refrigerator and allow to marinate for 30 minutes or overnight.
• Warm 3 T. olive oil in a large pan on stove top. Take chicken out of bag and place in pan. Cook just until chicken is done. Cover with lid and let rest.
• Divide greens into six plates top with tomatoes, pine nuts and carrots if desired. • Place chicken breast on cutting board and cut in to slices.
• Top with chicken strips.
• Top with mozzarella cheese.

Cathicooks4u.com

Onion Poppy Seed Focaccia
Recipe courtesy of Chef Gail Sokol
Makes one 18 inch by 12 inch focaccia
3 (1/4 ounce) packages fast rising dry yeast
2 1/4 cups warm water (95°-105°F.)
2/3 cup olive oil, divided
6 cups all-purpose flour, plus more, if necessary
2 large onions, peeled and finely chopped
1/3 cup poppy seeds
1 tablespoon Kosher salt, plus extra for sprinkling
Freshly ground black pepper (if desired) for sprinkling

1. In the bowl of an electric mixer using the paddle attachment, blend together the yeast and warm water.
2. Measure out 1/3 cup of olive oil and pour into the yeast mixture. Add 1/2 of the flour (3 cups) and the salt and blend well. Remove the paddle and change to the dough hook. Continue adding the remaining flour until a nice, soft dough forms.
3. Pour the dough onto a work surface and knead it for 1 minute. Place the dough into a large mixing bowl sprayed with nonstick cooking spray. Flip the dough over so the greased side is up. Allow to rise until doubled in volume, about 45 minutes to 1 hour.
4. While the dough is rising, prepare the topping. In a large sauté pan over medium heat, place the remaining 1/3 cup olive oil. Add the onions and sauté until caramelized. Remove from heat and stir in the poppy seeds. Allow to cool.
5. Preheat oven to 450°F. Spray a 18 x 12 inch sheet pan with 1 inch high sides with non stick cooking spray.
6. Press the dough evenly into the prepared pan, cover with plastic wrap, and allow to rise for 30 more minutes, or until doubled in volume.
7. With your index finger make rows of indentations, 1 inch apart, all over the dough. With a spoon, spread the onion poppy seed topping evenly over the dough. Sprinkle with freshly ground pepper, if using.
8. Bake for 25-30 minutes or until the focaccia is deep golden brown on top. Allow to cool until warm. Cut into squares.

Chocolate Cherry Walnut Rugalach
recipe courtesy Chef Gail Sokol
Makes approximately 3 1/2- 4 dozen rugalach
Dough:
8 ounces cream cheese, softened
1/2 pound (2 sticks) unsalted butter, softened
2 cups all-purpose flour

Filling:
1 cup heavy cream
2 cups semisweet chocolate chips
1 cup dried cherries, coarsely chopped
1 1/3 cups walnuts, toasted and finely chopped
Confectioners' sugar for rolling

1. In a medium saucepan, heat the heavy cream until it comes to a boil. Remove from the heat and whisk in the semisweet chocolate chips. Cool until slightly thickened. Set aside.
2. In the bowl of an electric mixer using the paddle attachment, cream the cream cheese and the butter until they are thoroughly blended.
3. On low speed, add the flour.
4. Wrap the dough in plastic wrap and shape it into a rough rectangle.
5. Chill the dough until it becomes firm, about 8 hours and up to 3 days.
Note: to speed this process along, the dough can be placed in the freezer for approximately 1 hour.
6. Preheat oven to 350° F. Line 2 large sheet pans with parchment paper and set aside.
7. Using a dough cutter, cut the dough into 4 equal pieces. Working with one piece of dough at a time, re-wrap the remaining three pieces and keep them refrigerated until needed.
8. Using a floured rolling pin on a lightly floured work surface, roll the dough into a 12-inch by 8-inch rectangle. Using two offset spatulas transfer the rectangle to a sheet pan covered with wax paper. Chill in the refrigerator.
9. Roll out the remaining 3 pieces of dough in the same manner placing each one on top of the original with pieces of wax paper in between each rectangle.
10. Take the wax paper with the first rectangle of dough and place it on a work surface. Cover the remaining rectangles with plastic wrap and chill.
11. Using an offset spatula, spread 1/4 cup of the chocolate and cream mixture evenly over the rectangle.
12. Sprinkle 1/4 cup of the cherries and 1/3 cup of the walnuts evenly over the chocolate.
13. Press down gently on the cherries and nuts so they stick into the chocolate.
14. Bring the reserved parchment covered sheet pans nearby the work surface. Using the wax paper as a guide, tightly roll the dough into a cylinder rolling with the largest end of the dough closest to you.
15. Place the cylinder towards one side of one of the sheet pans.
16. Using a sharp knife or a dough cutter, make cuts (not all the way through the dough) at 1-inch intervals along the log.
17. Repeat filling and rolling the remaining rectangles of dough (steps 11-16) and place them onto the sheet pans leaving a space between the cylinders. There should be two logs per sheet pan.
18. Bake the rugalach for approximately 45-50 minutes or until they are golden brown.
19. Cool the rugalach until they are warm. Using spatulas, transfer the cylinders to a cutting board and cut through each half cut section until individual cookies are formed.
20. Roll each rugalach in confectioners' sugar.

www.chefgailsokol.com

Strawberry Coconut Muffins
courtesy of Chef Gail Sokol
Makes 12 muffins
1 stick (4 ounces) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1 teaspoon coconut extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shredded coconut, toasted
2 cups fresh strawberries, hulled, washed, dried, and chopped into 1/2 inch pieces Granulated sugar for sprinkling

1. Preheat oven to 375° F. Grease 12 muffin cups with nonstick cooking spray. Set aside. Place butter and sugar in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is lighter in color.
2. On low speed, gradually add eggs, milk, and extracts.
3. In a mixing bowl, whisk together flour, baking powder, salt, and coconut. Slowly add to the egg and butter mixture.
4. Remove the bowl from the electric mixer and gently mix in chopped strawberries using a rubber spatula. Do not overmix.
5. Scoop batter evenly into the 12 greased muffin cups. Sprinkle each muffin with some sugar. Bake for 25-30 minutes or until a cake tester inserted in the middle of the muffins comes out clean.

www.chefgailsokol.com

Spicy Portabella Napoleon
recipe courtesy of Chef Jason Wyrick

2 portabella mushrooms
2 tsp. of olive oil
pinch of salt
4 chopped roma tomatoes
2 minced cloves of garlic
6 sliced green onions
2 tsp. of fresh tarragon leaves
juice of 1 lemon
1 tbsp. of capers
1/4 tsp. of crushed red pepper
1 cup of oyster mushrooms cut into large pieces
pinch of salt
1 tsp. of olive oil
1 roasted red pepper
1 avocado
1 tbsp. of pine nuts

On a medium heat, reduce the chopped roma tomatoes until they turn into a sauce.
Add the garlic, green onions, tarragon, lemon juice, caper, and crushed red pepper, allowing this to simmer for ten more minutes.
While it is simmering, sear the oyster mushroom with a pinch of salt in the olive oil on a high heat until they are slightly crispy.
Saute the portabellas in the 2 tsp. of olive oil with the pinch of salt on a medium high heat until they are soft.
Cut the roasted red pepper in half (I often use a jarred one to save time) and place the halves in the cups of the portabellas.
Slice the avocado and place the slices on the roasted red pepper.
Top this with the sauce and finish off the Napoleon with the seared oyster mushrooms.
Garnish with pine nuts.
From bottom to top, you should have portabella caps, roasted red pepper, avocado, sauce, and oyster mushrooms with a pine nut garnish.

Enjoy!