Our three summer finalists are a zesty lobster-accented soup, a party-worthy chicken dish and a naturally colorful cake—all delivering that “something a bit different” for company, as well as family, meals.
Though the long list of ingredients might make the Jerk Lobster with Mango Gazpacho sound like a lot of work, each of the components can be prepared ahead. Fifteen minutes before serving time, slowly heat the lobster in its spicy marinade while ladling the cold soup into chilled bowls. Though the instructions call for making the marinade and cooking the lobster first, we made the gazpacho first and got it chilling before proceeding with the recipe.
The Grilled Cheese-Stuffed Bacon-Wrapped Chicken Breasts, perfect on the grill on hot summer days, can also be cooked in the oven year round. With just a few minutes’ effort, the ubiquitous chicken breast is transformed into something family and friends will tuck into with enthusiasm.
Matcha, the finely ground powder of specially processed green tea leaves, has many health benefits. But when it comes to desserts, what really stands out about matcha is its vivid green color. With its natural green color, the Matcha Cake with Matcha Buttercream looks festive without resorting to artificial food coloring. Note: The recipe calls for 2 teaspoons of salt in the cake and 1 teaspoon of salt in the frosting; we used 1/2 teaspoon in the cake and 1/8 teaspoon in the frosting. And it calls for three 4-inch cake pans; but we used three 7-inch cake pans.
While tasters enjoyed all three entries, our favorite was the Grilled Cheese-Stuffed Bacon-Wrapped Chicken Breasts. Note: We would suggest pounding the chicken breasts to 1/4-inch thick, making them much more “rollable.”
Thank you to everyone who entered, and congratulations to our winner. We cannot wait to see what you cook up next time!
The dressing on this salad gives it a bright pop of color and a unique flavor. Even if you do not like beets (like me) give this dressing a try you'll be pleasantly surprised! You can add any toppings to this that you would like. Recipe includes what I have pictured
Grandma’s Graham Cracker Cream Pie is a family recipe everyone in the Kling family looks forward to for over 63 years. Every Thanksgiving and Christmas my mom made this recipe from the handwritten recipe card from her mother, my Grandma Winn. The pie begins with a homemade graham cracker crust, which is then filled with a golden layer of custard and topped with soft-as-clouds meringue. Mom would always sprinkle a bit of graham cracker on top and keep the pie cool in the fridge with a plate over top until it was time for dessert. The best part is when you bite into it and it almost melts in your mouth. The flavor is creamy, light and not overly sweet. Graham Cracker Cream Pie is one way I stay connected to my Grandma Winn and my mom, Marion Kling, since she died two years ago. Now, I’m carrying on the tradition. It hasn’t been easy. The first time I tried to make the pie, the custard was like soup. (We ate it anyway because it still tasted good.) I’ve finally perfected the recipe with a custard that sets immediately. I’ve even made mini pies. Believe me, we never have leftovers!
Impress your family and guests with this decadent and incredibly moist, deliciously flavorful dessert. Just wonderful with coffee or tea to complete your meal. Perfect for the holidays...your kitchen will smell divine as it's baking! This recipe is a family favorite in our house.