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BEET AND AVOCADO SALAD
2 medium beets, tops trimmed
2 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 bag mixed baby greens
1 large avocado, pitted, peeled, cut into 1/2-inch pieces
1/2 cup fresh pomegranate seeds
Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside.
Whisk vinegar, mustard and 2 tablespoons lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.
Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing. Makes 6 servings.
Chicken & Rice Pot Pie
1 cup Mahatma® Extra Long Grain White Rice
2 tablespoons butter or margarine
1 large onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried thyme leaves 1/2 teaspoon sage
1/4 teaspoon ground black pepper 1/3 cup flour
2 cans (14 1/2 ounces, each) chicken broth
1 package (16 ounces) frozen mixed vegetables
2 cups diced, cooked chicken
1/2 cup chopped fresh parsley
11/2 cups buttermilk baking mix
3/4 cup buttermilk
1/2 cup finely chopped green onions
Preheat oven to 425oF. Prepare rice according to package directions.
Heat butter or margarine in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage, and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens.
Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2 quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.)
Combine baking mix, buttermilk and onions in medium bowl. Gently stir, just until dough comes together. Form dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters. Top casserole with biscuits, spacing evenly. Bake for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.
Serves 6
Chocolate Mint Brownies
1 stick (1/2 cup) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1 1/2 cups mint chocolate chips (about 12 ounces)
1 cup sugar
1/2 teaspoon vanilla
2 large eggs
2/3 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and 1/2 cup mint chocolate chips over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and remaining cup chocolate chips until just combined.
Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into thirty-two 2-by 1-inch bars. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days. Makes 32 2-by 1-inch bars.
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