W HAT’S COOKING
food
5 .
To serve, transfer sweet potato hash to
serving plate, top with two poached eggs,
and cover eggs with hollandaise sauce.
Top with bacon strips and chives.
MAKES 4 SERVINGS.
EACH SERVING
599
cal, 39 g fat (17gsat.
fat), 485 mgchol, 1,054 mg sodium, 38 g
carbo, 4 g fiber, 23 gpro. Daily Values: 297%
vit. A,
8
% vit. C, 17% calcium, 16% iron.
CHICKEN-BERRY SALAD
PREP: 30 MIN. MARINATE: 1 HR
'/2
cup fresh orange juice
V
a
cupfreshlim ejuice
V
a
cup fresh lemon juice
1
Tbsp. extra virgin olive oil
1
tsp. chopped fresh basil
3
7
a
tsp. salt
Va
tsp.ground black pepper
4
medium skinless, boneless chicken
breast halves (1
V
a
to 1
'/2
lb. total)
3
cups fresh blackberries
V
a
cup red wine vinegar
3
Tbsp. sugar
1
tsp. Dijon-style mustard
V
a
tsp. dried oregano, crushed
Va
cup extra virgin olive oil
1
8-oz. pkg. Mediterranean mixed
salad greens
2
medium pears, cored and thinly sliced
V
a
cup crumbled feta cheese
(
30
Z.)
1 .
In small bowl stir together orange, lime,
and lemon juices,
1
tablespoon oil, basil,
V
2
teaspoon of the salt, and
V
a
teaspoon
pepper. Place chicken in resealable plastic
bag set in large bowl. Pour juice mixture
over chicken; seal bag. Refrigerate 1 to 4
hours, turning bag occasionally.
SWEET POTATO HASH WITH
SPICY HOLLANDAISE
PREP:30MIN. COOK:10MIN.
8
slices thick-sliced bacon
3
medium sweet potatoes, cut in
1/2-inch pieces
1
medium onion, chopped
Salt and ground black pepper
2
to 4 Tbsp. pure maple syrup
2
Tbsp. cider vinegar
8
eggs
1
cup milk
V
a
cup butter
1
.9-oz. envelope hollandaise sauce mix
1
Tbsp. chopped canned chipotle
peppers in adobo sauce
Fresh chives
1 .
In 12-inch skillet cook bacon until crisp;
drain on paper towels. Crumble half of
bacon. Drain all but 3 tablespoons
drippings from skillet. Meanwhile cook
sweet potatoes in boiling salted water for
3 minutes or until just tender; drain.
2
.
In skillet, cook onion in hot drippings
until tender. Add sweet potatoes and cook
until potatoes begin to crisp and brown.
Season to taste with salt and pepper;
transfer to bowl. Stir in crumbled bacon
and maple syrup; keep warm.
3 .
Rinse skillet and fill half full of water.
Add vinegar to water; bring to boiling.
Reduce heat to simmer (bubbles should
barely break the surface of the water).
Break one egg into measuring cup. Holding
the lip of the cup as close to the water as
possible, slide egg slowly into water. Repeat
with remaining eggs, allowing each egg an
equal amount of space. Simmer eggs,
uncovered, for 3 to 5 minutes or until the
whites are completely set and yolks begin
to thicken but are not hard. Remove eggs
with slotted spoon and place them in large
pan of warm water to keep them warm.
4 .
In small saucepan, combine milk,
butter, and hollandaise sauce mix.
Whisk and heat over medium
heat until thickened and
bubbly. Stir in peppers.
2
.
For dressing, in blender combine 1 cup of
the blackberries, vinegar, sugar, mustard,
oregano,
V
a
teaspoon salt, and
V
a
teaspoon pepper. Cover and blend until
smooth. With blender running, slowly add
V
2
cup oil in thin steady stream until well
combined. Transfer to serving container.
Cover and refrigerate until serving time.
3 .
Drain chicken, discarding marinade.
For charcoal grill, place chicken on the
rack of an uncovered grill directly over
medium coals. Grill for 12 to 15 minutes
or until done (170°F.), turning once. (For
gas grill, preheat grill. Reduce heat to
medium. Add chicken to grill rack.
Cover and grill as above.)
4 .
Slice chicken. Divide greens among
4 serving plates. Top with chicken, pears,
and remaining 2 cups berries. Top each with
some of the dressing and feta cheese. Pass
remainingdressing.
m akes
4
s er vin g s.
EACH SERVING
603 cal, 35gfat (7gsat.fat),
101 mgchol, 427 mgsodium, 36gcarbo, 9gfiber,
38gpro. Daily Values:22% vit. A, 60% vit. C,
19% calcium, 15% iron.
I46
MARCH 2009 BETTER HOMES AND GARDENS
$
2,500
GRILLIN G W INNER
CHICKEN-BERRY SALAD
“I’m just nuts about blackberries,” said winner
Francis Garland of Anniston, Alabama. She
threw in feta, too, inspired by its use at a Greek
pizza parlor near her home.
