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#327 - Dinner and a Show Carol visits the Dallas Summer Musicals! Hear about the history of the DSM with Michael Jenkins, Managing Director and President of the DSM, get an actor's perspective from Norman Large, learn about the Dallas Summer Musicals Guild from volunteer Sharon Kraus, see spectacular cakes designed for the casts of the DSM by local cake artist extraordinaire, Tim Louque of It's a Cake Thing! in Addison, and of course, cook a quick theatre-going meal inspired by the wonderful shows of the Dallas Summer Musicals! Visit the Dallas Summer Musicals online at: www.dallassummermusicals.org Also, for more "dinner and a show" ideas, click this link: Cookin' with Carol dinner and a show Norman's Chicken Grande (or perhaps, Chicken Largo) Serves 4 16 slices uncooked bacon 4 chicken breasts 1/2 cup pimiento cheese Place bacon on a nonstick baking sheet and bake in a preheated 350° oven for 15 minutes, or until bacon is partially cooked. Lightly pound chicken breasts with the flat side of a meat mallet. Lay 4 slices of bacon on a cutting board. Place chicken breast in the center of the bacon. Spoon 2 tablespoons of the pimento cheese in the center of the chicken. Roll up chicken to enclose filling and wrap bacon around chicken. Place in an 8-inch square baking dish. Repeat with remaining ingredients. Bake, uncovered, for 1 hour, or until chicken is cooked through and bacon is crisp. Cool at least 10 minutes before cutting into crosswise slices. Orange-Poppy Seed Scones Serves 8 2
1/4 cups flour 1/2
cup sugar 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1
stick butter, cut into 1/2-inch pieces 1
teaspoon orange zest 1/2
cup orange juice 1
egg 2 tablespoons poppy seeds Preheat oven to 375° F. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly. In a separate bowl (or 1 cup liquid measuring cup), combine orange zest, orange juice, egg, and poppy seeds. Add this mixture to the flour mixture and stir until just combined. Divide dough in half and place both halves on a lightly greased baking sheet. Using floured hands, pat out each dough half into a 6-inch circle. Using a sharp knife, cut each circle into 8 wedges (without separating). Bake for 18 to 20 minutes, or until lightly browned. Serve with coffee, milk, or tea. Chocolate Toffee Nut Clusters Makes 24 candies 1 cup double chocolate chip morsels 1 tablespoon shortening 1/2 cup pecan pieces 1/2 cup walnut pieces 1/2 cup toffee bits shredded coconut for topping Place chocolate chips and shortening in a medium microwave-safe bowl. Microwave on 50% power (or defrost setting) for 2 to 4 minutes, stirring occasionally, until mixture is melted. Stir in remaining ingredients, except coconut. Spoon heaping teaspoon-size portions of the chocolate clusters into 1-inch foil or paper candy cups. Top with a light sprinkle of coconut, if desired, and refrigerate for 15 to 30 minutes, or until firm. Asparagus au Go Go Serves 4 as a side dish 1 pound fresh asparagus 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon chopped fresh dill salt & pepper to taste 2 tablespoon grated Parmesan cheese Using your fingers, snap-off and discard the tough stem ends of the asparagus. Heat a medium skillet on medium heat. Add olive oil and garlic and sauté for 10 to 15 seconds, stirring occasionally. Add asparagus and cook for 2 to 3 minutes, or until tender-crisp, stirring occasionally. Add dill, and salt and pepper to taste, and cook for 1 minute, stirring occasionally. Add Parmesan cheese and stir to coat asparagus. Immediately transfer to a serving platter and garnish with additional fresh dill, if desired. Note: When fresh, slender asparagus is available at the market, grab your skillet, and away you go-go! (This recipe was inspired by a picture in my grandmother's kitchen.) If desired, rather than dill, use any fresh herb you prefer. |
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