Don't get chopped...
Inspired by the Food Network show Chopped, Diva N challenged everyone to a mystery ingredient meal this month. The Divas submitted unusual or challenging ingredients, picked their courses, and then drew 2 mystery ingredients out of a hat. They could use a little or a lot, but the Divas had to incorporate their mystery ingredients into their dish. Some of the combinations were inspiring...some just inspired fear (boy choy and black licorice dessert?!). But all the Divas rose to the challenge and made a creatively delicious dinner!
The appetizer round...polenta and almond extract!
![Picture](/uploads/3/9/1/6/3916068/2732159.jpg)
The sides round 1...Dr. Pepper and hazelnuts!
![Picture](/uploads/3/9/1/6/3916068/4322220.jpg)
Prepare hazelnuts
Did you know they have to be toasted and skinned? Me neither.
Preheat oven to 375. Spread 1/2 cup hazelnuts on a rimmed baking sheet and toast for 10-12 minutes, until lightly golden. Wrap nuts in a clean dish towel and rub together to remove skins. Set aside until cool enough to handle and then chop.
Croutons
Cut 1/2 a baguette into 3/4 inch cubes. Toss with 1 T olive oil and 1 T Dr. Pepper and place on baking sheet. Toast 10-12 minutes, or until golden.
Dressing
In a large bowl whisk together:
1 tsp Dijon mustard
1 T white wine vinegar
1T Dr. Pepper
1/4 tsp sea salt
1/8 tsp freshly ground pepper
Add 2 T olive oil in a thin steady stream, whisking constantly until combined.
Add 3 cups baby spinach, wedges cut from 2 pears, 1/2 cup crumbled bleu cheese, and hazelnuts and toss until coated. Toss in croutons and serve immediately.
Did you know they have to be toasted and skinned? Me neither.
Preheat oven to 375. Spread 1/2 cup hazelnuts on a rimmed baking sheet and toast for 10-12 minutes, until lightly golden. Wrap nuts in a clean dish towel and rub together to remove skins. Set aside until cool enough to handle and then chop.
Croutons
Cut 1/2 a baguette into 3/4 inch cubes. Toss with 1 T olive oil and 1 T Dr. Pepper and place on baking sheet. Toast 10-12 minutes, or until golden.
Dressing
In a large bowl whisk together:
1 tsp Dijon mustard
1 T white wine vinegar
1T Dr. Pepper
1/4 tsp sea salt
1/8 tsp freshly ground pepper
Add 2 T olive oil in a thin steady stream, whisking constantly until combined.
Add 3 cups baby spinach, wedges cut from 2 pears, 1/2 cup crumbled bleu cheese, and hazelnuts and toss until coated. Toss in croutons and serve immediately.
The sides round 2...phyllo dough and agave nectar!
![Picture](/uploads/3/9/1/6/3916068/4078033.jpg)
Fresh asparagus
Phyllo dough
Agave nectar
Butter
Prosciutto
Blanch the asparagus in salted, boiling water for 3-4 minutes, then drain and set aside.
Cut the phyllo dough into strips 3-inches wide. Drizzle the top strip with agave nectar and melted butter. Bundle three spears of asparagus. Wrap them in a slice of prosciutto. Then roll the bundle in the prepared piece of phyllo dough. Place the bundle on a baking sheet. (I covered the baking sheet with parchment paper.) If you like, drizzle more agave nectar over the prepared bundles. Bake at 425 until golden brown.
Phyllo dough
Agave nectar
Butter
Prosciutto
Blanch the asparagus in salted, boiling water for 3-4 minutes, then drain and set aside.
Cut the phyllo dough into strips 3-inches wide. Drizzle the top strip with agave nectar and melted butter. Bundle three spears of asparagus. Wrap them in a slice of prosciutto. Then roll the bundle in the prepared piece of phyllo dough. Place the bundle on a baking sheet. (I covered the baking sheet with parchment paper.) If you like, drizzle more agave nectar over the prepared bundles. Bake at 425 until golden brown.
The entree round...Cap'n Crunch and kiwi!
![Picture](/uploads/3/9/1/6/3916068/1281828.jpg)
Asian Kiwi Sesame Marinated, Cap'n Crunch Breaded, Baked Pork Chops with Kiwi Salsa
Asian Kiwi Sesame Marinade
Courtesy of the California Kiwifruit Commission
Ingredients:
4 kiwis
2 shallots
1/4 cup soy sauce
2 T ginger
2 T garlic
1/4 cup olive oil
1/2 cup sesame oil
4 pieces star anise
Instructions:
Puree all ingredients except oils and star anise in a blender.
Add oils and star anise.
Place meat in a shallow pan, pour marinade over it and let stand at room temperature for 15-30 minutes.
Cap'n Crunch Breading
Ingredients:
1 cup bread crumbs
1/2 cup crushed Cap'n Crunch
1 tsp. dried parsley
1 tsp. dried cilantro
salt and pepper to taste
olive oil
Instructions:
Preheat oven to 400 and line a large rimmed baking sheet with aluminum foil. Place a lightly greased wire rack on top of the baking sheet and set aside.
Put all the breading ingredients in a large Ziplock bag and shake to combine.
Drain the pork chops from the marinade, one at a time, and add to the breading mixture. Shake to coat thoroughly.
Arrange the pork chops on the baking rack and drizzle with olive oil.
Bake for 20 minutes, or until cooked through and the breading is crips and golden.
Kiwi Salsa
Ingredients:
3-4 ripe kiwi, peeled and chopped
1/4 cup pomegranate seeds
1/2 avocado, peeled and chopped
1 heaping T thinly sliced green onion
1 T chopped fresh jalapeno
1 T chopped fresh cilantro
1 tsp. olive oil
salt and pepper to taste
Instructions:
Combine ingredients in a medium-sized bowl.
Makes 1 1/2 cups.
Asian Kiwi Sesame Marinade
Courtesy of the California Kiwifruit Commission
Ingredients:
4 kiwis
2 shallots
1/4 cup soy sauce
2 T ginger
2 T garlic
1/4 cup olive oil
1/2 cup sesame oil
4 pieces star anise
Instructions:
Puree all ingredients except oils and star anise in a blender.
Add oils and star anise.
Place meat in a shallow pan, pour marinade over it and let stand at room temperature for 15-30 minutes.
Cap'n Crunch Breading
Ingredients:
1 cup bread crumbs
1/2 cup crushed Cap'n Crunch
1 tsp. dried parsley
1 tsp. dried cilantro
salt and pepper to taste
olive oil
Instructions:
Preheat oven to 400 and line a large rimmed baking sheet with aluminum foil. Place a lightly greased wire rack on top of the baking sheet and set aside.
Put all the breading ingredients in a large Ziplock bag and shake to combine.
Drain the pork chops from the marinade, one at a time, and add to the breading mixture. Shake to coat thoroughly.
Arrange the pork chops on the baking rack and drizzle with olive oil.
Bake for 20 minutes, or until cooked through and the breading is crips and golden.
Kiwi Salsa
Ingredients:
3-4 ripe kiwi, peeled and chopped
1/4 cup pomegranate seeds
1/2 avocado, peeled and chopped
1 heaping T thinly sliced green onion
1 T chopped fresh jalapeno
1 T chopped fresh cilantro
1 tsp. olive oil
salt and pepper to taste
Instructions:
Combine ingredients in a medium-sized bowl.
Makes 1 1/2 cups.
The dessert round...black licorice and bok choy!
![Picture](/uploads/3/9/1/6/3916068/4548616.jpg)
Mango Berry Sorbet
Ingredients:
1 tbsp black licorice, cut into the tiniest of tiny pieces
¼ c Baby Bok Choy, diced
2 c fresh blueberries
1 mango, cut
1 c vanilla yogurt
¼ honey
1 ½ c frozen mango
2 c frozen mixed whole berries
Crushed Ice
Your favorite crunchy cookies
Directions:
1) In a high-speed blender add the black licorice and baby boy choy. Mix. Add berries. Mix. Add mango. Mix. Add yogurt and honey. Mix. Add frozen berries. Mix
2) Make sure that the mixture is well mixed and tastes exactly like how you’ll like.
3) Add about three ice cubes at a time, make sure it crushes up and mixes into the mixture. Continue to add ice until it the consistency of the mixture turns to a sorbet
4) Serve Immediately with your favorite crunchy cookies.
Ingredients:
1 tbsp black licorice, cut into the tiniest of tiny pieces
¼ c Baby Bok Choy, diced
2 c fresh blueberries
1 mango, cut
1 c vanilla yogurt
¼ honey
1 ½ c frozen mango
2 c frozen mixed whole berries
Crushed Ice
Your favorite crunchy cookies
Directions:
1) In a high-speed blender add the black licorice and baby boy choy. Mix. Add berries. Mix. Add mango. Mix. Add yogurt and honey. Mix. Add frozen berries. Mix
2) Make sure that the mixture is well mixed and tastes exactly like how you’ll like.
3) Add about three ice cubes at a time, make sure it crushes up and mixes into the mixture. Continue to add ice until it the consistency of the mixture turns to a sorbet
4) Serve Immediately with your favorite crunchy cookies.