New Recipes – Cary Hospital’s Points West Café
Peach-Inspired Farmers’ Market
Points West Café hosted local grower Roger Ball for a peach-inspired farmers’ market on Wednesday, July 10. In addition to locally grown seasonal vegetables, the market featured peach salsa, pound cake, preserves and nectar.
Here’s an idea of something yummy you can make with your summer peaches:
Baked Chicken with Peaches
8 boneless, skinless chicken breast halves
1 cup brown sugar
4 fresh peaches – peeled, pitted and sliced
1/8 tsp ground ginger
1/8 tsp ground cloves
2 tbsp fresh lemon juice
1 tsp salt
1 tsp black pepper
Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish. Place chicken in the prepared baking dish, seasoned with salt and pepper, and sprinkle with ½ cup brown sugar. Place peach slices over chicken, then sprinkle with remaining brown sugar as well as ginger, cloves and lemon juice. Bake for about 30 minutes, basting often with juices, until chicken is cooked through and juices run clear. Makes 8 servings. Optional: For more of a gourmet flavor, add one cup of Graves Mountain Brandied Peaches.
Additionally, Points West Café hosted a Burrito Fiesta on Wednesday, July 10. Guests enjoyed carne asada, vegetarian and chili-infused chicken burritos loaded with sides and served with fresh nacho chips, international salsas and a large fountain beverage.
You can also make your own burritos at home – try stuffing them with a white fish like tilapia:
Crispy Fish Burrito
4 tilapia fillets
2 cups flour
½ cup diced onions
1 cup canola oil
1 tbsp chili powder
1 tsp paprika
1 jalapeño, coarsely chopped
¼ cup chopped fresh cilantro leaves
4 flour tortillas
Thinly sliced red onion
2 sliced tomatoes
1 cup rice
Salt and pepper (to taste)
1 cup shredded lettuce
1 cup guacamole
1 cup Mexican salsa
1 cup black beans
Combine flour, salt, pepper and paprika. Dip fish fillets into flour mixture. Fry fish for about 5 minutes on each side using the canola oil; remove and put on a platter.
Cook the rice according to package directions, and add salt and pepper to taste. Cook the diced onions until golden brown; then add paprika and rice.
Layer the tortilla with the rice and onion mixture, lettuce, guacamole, fish, black beans, red onions, tomatoes, cilantro, chili powder, jalapeño and cilantro. Wrap all of the ingredients together inside the tortilla – serve with sour cream and Mexican salsa. Makes 4 servings.
*Recipes courtesy of Angel Cabinallis, sous chef, WakeMed Cary Hospital Food & Nutrition Services. Event information courtesy of Leo Jolly, manager, WakeMed Cary Hospital Food & Nutrition Services.
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