Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Florida Shrimp Gumbo

Florida Shrimp Gumbo

Florida Shrimp & Okra Gumbo (Photo courtesy Fresh From Florida)

Florida Shrimp Gumbo (Photo courtesy Fresh From Florida)

Halloween night requires dinner that can be enjoyed early or late. Florida Shrimp Gumbo fills that bill. It’s one of the many recipes available at freshfromflorida.com, a great resource for learning about Florida crops and how to incorporate seasonal harvests into your menu planning. The okra can be cooked whole or chopped in this recipe and the gumbo is served over warm rice. If you want to increase the proteins, sliced smoked sausage can be added after the gumbo has simmered for 10 minutes.

Florida Shrimp Gumbo
Yield: 6 servings

2 pounds medium Florida shrimp, peeled and deveined
1/2 cup olive oil
2 pounds chopped okra (you can leave okra whole, if desired)
1 tablespoon tomato paste
1 large tomato, chopped
1 cup chopped sweet onion
2 cloves garlic, minced, or more to taste
1/2 cup chopped celery
1/2 cup chopped green bell pepper
6 cups low-sodium vegetable stock
1/2 cup chopped green onions
Coarse salt and freshly ground pepper to taste
Cayenne pepper to taste
Warm rice for serving

1. Season the shrimp with salt, pepper and cayenne to taste and set aside.
2. Heat the oil in a large pot over medium heat. Add the okra and sauté for about 12 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and sauté for 15 more minutes. Add the stock and season to taste.
3. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 6 more minutes. Finally, add the green onion to the soup and stir thoroughly. Serve with rice.
SOURCE: Florida Department of Agriculture and Consumer Services

Yummy Mummy Pizza

Yummy Mummy Pizzas (Photo courtesy Rhodes International)

Yummy Mummy Pizzas (Photo courtesy Rhodes International)

Yummy Mummy Pizza is a whimsical meal for trick or treaters this Halloween. Prepared bread dough is another convenience product that I make no apologies for using. I love to bake from scratch, but occasionally it’s fine to eliminate the measuring of flour and kneading of dough to get something creative on the table fast. I use these doughs, which are found in the supermarket freezer section, to make herbed dinner rolls, quick morning cinnamon buns and the occasional holiday-themed treat or centerpiece.

Yummy Mummy Pizza
Yield: 6 servings

1 loaf prepared frozen bread dough, such as Rhodes brand, thawed but still cold
1 cup grated mozzarella cheese, or to taste
1 cup ricotta cheese or to taste
3/4 cup pizza sauce, or to taste
Favorite pizza toppings of choice (sliced mushrooms, chopped pepperoni, crumbled Italian sausage, etc.)
1 large egg, beaten

1. Roll dough into a tall, rounded pyramid shape and cut slits all around the outside edges. Divide cheese, sauce and toppings in the middle of each piece of dough.
2. At the wide end of the pyramid, lift up the large triangle and tuck the edges behind, before rounding them to form the head. Weave the cut strips over the toppings, one at a time, covering the ends with the last strip. This will hold them in place. Fold the two slits on the narrow bottom into the middle and roll the whole piece up, tucking it under the last woven strip. Press it down firmly to keep it from coming unrolled. Clip it in half and pull it slightly apart to form the feet.
3. Brush the “mummy” parcel with egg and let rise for 15-30 minutes. Bake at 350F for 25-30 minutes or until golden brown.
Recipe note: Let your little ghosts and goblins personalize their “mummy” pizzas by dividing the dough into 6 pieces and create small “mummy” parcels filled with only the ingredients they prefer.
SOURCE: ADAPTED FROM RHODES BAKENSERVE

Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes (Photo courtesy: Betty Crocker)

Salted Caramel Chocolate Cupcakes (Photo courtesy: Betty Crocker)

Salted Caramel Chocolate Cupcakes start with a box cake mix. There are times when a convenience food is a timesaver in the kitchen and there is no reason to apologize for falling back on a product that has consistently met your standards for taste and texture. Fall parties, bake sales and more can sap your kitchen time. And the home cook should be able to enjoy every celebration. The detail in delivering the wow factor for these cupcakes is icing them quickly and applying the crushed pecan-pretzel mixture. Go lightly on the final caramel glaze. Just a thread-like drizzle from the tines of a fork is all you need.

Salted Caramel Chocolate Cupcakes
Yield: 24 serving

Cupcakes:
1 box Betty Crocker SuperMoist devil’s food cake mix
Water, oil and eggs called for on cake mix box
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup dulce de leche (caramelized sweetened condensed milk, from a 13.4-ounce can)
1/8 teaspoon kosher salt
Salted caramel buttercream:
1 1/2 cups butter, softened
6 cups powdered sugar
2 teaspoons pure vanilla extract
10 caramels, unwrapped
1 to 3 tablespoons whole milk
1/4 teaspoon kosher salt
Garnish:
1/2 cup toasted chopped pecans
1/2 cup crushed pretzels
Additional kosher salt (optional)
Glaze:
3 tablespoons caramel topping

1. Heat oven to 375F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
2. In medium bowl, beat filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
3. To make buttercream, in large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
4. In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
5. Drizzle cupcakes with caramel topping. Sprinkle with additional salt. Refrigerate until ready to serve.
SOURCE: BETTY CROCKER

Sweet-Sour Rendang Chicken Wings

Sweet-Sour Rendang Chicken Wings

Sweet-Sour Rendang Chicken Wings  (Photo courtesy McCormick & Co.)

Sweet-Sour Rendang Chicken Wings (Photo courtesy McCormick & Co.)

Sweet-Sour Rendang Chicken Wings may seem a little exotic when you first skim the recipe but the ingredients are readily available in mainstream supermarkets and the many ethnic grocery stores in Central Florida. This month Orlando Sentinel food journalist Lauren Delgado continues the long tradition of celebrating our culinary diversity with the posting of the updated annual Ethnic Grocery Guide, your online shopping assistant for exploring the endless variety of global flavors, aromas and menu inspirations. Before you begin your exotic excursion, try today’s recipe for spicy, no-fry chicken wings that are marinated in Rendang Curry, a rich, fragrant and mildly spicy blend of chilies, lemongrass, garlic, ginger, tamarind, coriander and turmeric. The result is a Southeast Asian twist to traditional hot wings. Then, let’s all go shopping!

Sweet-Sour Rendang Chicken Wings
Yield: 6 servings

2 pounds chicken wing pieces
1/2 cup plus 1 tablespoon Rendang Curry, divided (recipe follows)
1/2 cup water
1/2 cup sugar
3 kaffir lime leaves (see note)
3 fresh Thai bird’s eye chilies, thinly sliced, divided (see note)
1 1/2 tablespoons sliced fresh lemongrass (1/2-inch pieces)
2 tablespoons fresh lime juice
1/4 cup chopped peanuts
1 cucumber, cut into spears

1. Heat oven to 400F. Coat wings with 1/2 cup of the Rendang Curry in large bowl. Cover. Refrigerate at least 2 hours or overnight for extra flavor.
Arrange chicken wings in single layer on foil-lined large shallow baking pan sprayed with no stick cooking spray. Bake 35 to 40 minutes or until golden brown and cooked through, turning halfway through cooking.
2. Bring water, sugar, lime leaves, 2 of the thinly sliced chilies, lemongrass and remaining 1 tablespoon Rendang Curry to boil in small saucepan. Reduce heat and simmer 10 minutes. Let cool to room temperature. Remove lime leaves and lemongrass. Stir in lime juice.
3. Place wings in large bowl with the lemongrass lime syrup; toss to coat well. Sprinkle with remaining 1 thinly sliced chile and peanuts. Serve immediately with cucumber spears.
Recipe notes: Kaffir lime leaves are the highly perfumed leaves of a Southeast Asian citrus fruit. They provide a fragrant, citrus flavor to rice, soups, stews, stir-fries and curry dishes. The leaves  can be purchased fresh, dried or frozen in Asian markets or online specialty stores. Thai bird’s eye chilies are small hot chilies commonly found in Southeast Asia. If unavailable, substitute with chilies de arból or fresh cayenne peppers.

Rendang Curry
Yield: Makes 2 1/2 cups or 20 (2-tablespoon) servings.

6 green onions, trimmed of root ends
3 stalks fresh lemongrass, removed of outer layers and trimmed to white fleshy part
2 red bell peppers, stemmed and seeded
2 heads of garlic, all cloves peeled
3 1/2 ounces fresh ginger, peeled
1/3 cup coconut sugar (see note)
3 tablespoons tamarind concentrate paste (see note)
2 teaspoons McCormick Gourmet ground organic Saigon cinnamon
1 1/2 teaspoons McCormick Gourmet crushed organic red pepper
1 1/2 teaspoons McCormick Gourmet ground turmeric
1 teaspoon McCormick Gourmet ground organic coriander
1 teaspoon McCormick Gourmet Sicilian sea salt
1/2 teaspoon McCormick Gourmet ground organic cloves

1. Place all ingredients in food processor; cover. Process until almost smooth.
2. Store in clean, tightly covered container in refrigerator up to 1 week.
Recipe notes: Coconut sugar is made from sap extracted from the coconut tree. It tastes somewhat similar to brown sugar with a hint of caramel. It can be found in the organic and baking aisles of the supermarket. Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. It is popular in Indian, Middle Eastern, Asian, African and Latin American cuisines. It is used to flavor dishes, and to make candies, condiments and beverages.

SOURCE: MCCORMICK & CO.

Morning Mix recipe: Vegetable Tortellini with Anchovies & Toasted Walnuts

Morning Mix recipe: Vegetable Tortellini with Anchovies & Toasted Walnuts

Vegetable Tortellini with Anchovies & Toasted Walnuts (Photo courtesy: Pastafits.org)

Vegetable Tortellini with Anchovies & Toasted Walnuts (Photo courtesy: Pastafits.org)

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Vegetable Tortellini with Anchovies & Toasted Walnuts. It’s a quick recipe that offers a great meal as is or used as a vehicle for cooked leftovers such as roasted chicken or pork (simply stir meats in with the pasta). Or, keep the dish  vegetarian and omit the anchovies and add grilled tofu.  Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website

Vegetable Tortellini with Anchovies & Toasted Walnuts
Yield: 4 servings.

1 (18-ounce) package cheese tortellini
1/4 cup extra-virgin olive oil
1/4 cup finely chopped garlic
1 tablespoon anchovy paste
1/4 cup toasted walnuts, finely chopped
1 cup snow peas, sliced in half on the bias
2 cups Florida cherry tomatoes, halved
1/4 cup fresh lemon juice
1/4 cup freshly chopped parsley

1. Bring a large pot of salted water to the boil. Cook the tortellini according to package directions. Drain and reserve.
2. In a large sauté pan, heat the olive oil with the garlic and anchovy paste. When the garlic is aromatic and starting to brown — about 30 seconds — add the walnuts, snow peas and cherry tomatoes. When snow peas are crisp-tender, stir in the lemon juice; about 5 minutes. Gently stir in the tortellini.
3. Divide the mixture between 4 bowls. Top with parsley.
SOURCE: Pastafits.org

Pumpkin Spice Cake

Pumpkin Spice Cake

Pumpkin Spice Cake

Pumpkin Spice Cake

Today is National Pumpkin Day and I am celebrating with Pumpkin Spice Cake, a favorite recipe from my days as Food Editor for the Orlando Sentinel. (Today the test kitchen and your food news is in the very capable hands of the talented Lauren Delgado.) I like this recipe because it serves two purposes: Party centerpiece and dessert. Simply bake two bundt cake using batter from two from-scratch cake recipes or use spice-cake box mixes. When cakes are cooled, invert one onto a platter (curved side down). Cover the flat surface with orange-tinted, cream cheese flavored icing. Place the second cake on top with the flat side down. Continue frosting as desired. For a quick stem, fashion marzipan into the desired shape, or, easier yet, cover a flat-bottomed ice cream cone with brown-tinted icing and position in the center of the tip of the cake. The end result is gorgeous and delicious.

Pumpkin Spice Cake
Yield: 10-12 servings

Cake:
16 ounces solid-packed pumpkin
1 cup vegetable oil
2 cups sugar
4 eggs, beaten
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
Frosting (see note):
1 1/2 cups confectioners sugar
2 tablespoons melted butter
2 tablespoons orange juice
1 teaspoon grated orange peel
Zest of 1 orange
Garnish:
Candy corn
Marzipan decorations (see note)

1. Generously grease a 10-cup bundt pan. Heat oven to 350F.
2. Put pumpkin, oil, sugar and eggs in mixing bowl. Beat until well-blended.
3. Mix flour, baking soda, cinnamon, nutmeg, salt and cloves.
4. Slowly add dry ingredients to pumpkin mixture, beating slowly. Mix just until blended. Pour into prepared pan. Bake 40-50 minutes, or until metal skewer inserted in center of cake comes out clean. Cool cake on cake rack 10 minutes. Remove from pan. Completely cool cake on rack.
5. In small bowl beat frosting ingredients until smooth with electric mixer. Add a little more orange juice if frosting is too stiff.
6. When cake is just slightly warm, spoon frosting over top of cake, allowing it to run down the cake’s sides. If you wish, sprinkle strips of orange zest on the icing as a garnish. Use a zester to remove long strips of zest from the orange.
Recipe note: Double frosting ingredients if you like a thicker coating of icing.
How to make marzipan pumpkins: Tint a medium piece of marzipan with orange food coloring. Shape marzipan into small balls and shape into pumpkins. Shape a medium piece of brown marzipan into a pumpkin stem.
How to make marzipan acorns: Tint a piece of marzipan with a small amount of brown food coloring. Divide into two pieces and add more food coloring to one of the pieces. Shape the light brown piece of marzipan into a small oval making one end pointed. Use the dark brown piece of marzipan to form the acorn cap. Place the cap over the oval end of the light brown piece of marzipan. Add texture to the acorn cap by cutting “V’s” into it with a small sharp knife.
How to make the marzipan leaves and stems: Tint small pieces of marzipan with orange, yellow, green and brown food coloring. Roll out the small pieces of tinted marzipan, dusting the surfaces with powdered sugar to prevent sticking. Cut with a small leaf-shaped cookie cutter or cut leaf shapes using a paper stencil.

Morning Mix recipe: Tomato Roasted Chicken Thighs with Lima Bean Puree

Morning Mix recipe: Tomato Roasted Chicken Thighs with Lima Bean Puree

Tomato Roasted Chicken Thighs with Lima Bean Puree (Photo courtesy National Broiler Council)

Tomato Roasted Chicken Thighs with Lima Bean Puree (Photo courtesy National Broiler Council)

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Tomato Roasted Chicken Thighs with Lima Bean Puree.  Cumin, nutmeg, allspice, cayenne, cloves and cinnamon combine to create a flavorful entree. Cook the chicken in the spice mixture along with chopped fresh Florida tomatoes and a little red wine vinegar.  Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.

Tomato Roasted Chicken Thighs with Lima Bean Puree
Yield: 4 servings

Chicken:
8 chicken thighs
Coarse salt and freshly ground pepper to taste
2 tablespoons olive oil
1 medium red onion, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon ground cinnamon
Pinch allspice
Pinch cayenne pepper
1/2 cup red wine vinegar
3 ripe tomatoes, chopped
2 tablespoons chopped whole almonds
2 tablespoons chopped fresh Italian parsley
Lima bean puree:
2 cups fresh lima beans (or, one 16 ounce package frozen lima beans)
3 large garlic cloves
1/2 cup coarsely chopped whole almonds
1/4 cup olive oil
2 teaspoons fresh lemon juice
Coarse salt and freshly ground pepper to taste

1. Preheat oven to 350F. Season chicken with salt and pepper. In large oven-proof saute pan, heat oil over medium high heat. Add chicken thighs, skin side down, and sauté until well browned, about 4 minutes. Turn and sauté another 4-5 minutes. Remove from pan and reserve.
2. To same pan, add onion, cumin, paprika, nutmeg, cinnamon, allspice, and cayenne. Saute, stirring, until onion is softened and beginning to brown, about 2-3 minutes. Add red wine vinegar and stir, scraping up any brown bits in the pan. Bring to a boil and cook for another minute.
3. Add tomatoes to pan and top with chicken. Place pan, uncovered, in oven and roast for 35-40 minutes or until chicken is tender and registers 170F on an instant read thermometer.
4. While chicken is roasting, make Lima Bean Puree. In a small saucepan, combine beans, 2 cups water, and garlic. Bring to a boil and cook until beans are very tender, about 20 minutes. Drain, reserving liquid. Add almonds to processor; pulse until well blended. Add beans and process until combined. With machine running, gradually add oil, scraping down sides as needed. Add lemon juice, salt, and pepper. If puree is too thick, add cooking liquid to loosen, one tablespoon at a time. The puree should be the consistency of slightly loose mashed potatoes.
5. To serve, spoon puree on individual plates or a platter. Place chicken thighs on puree (or next to) and spoon tomato sauce over chicken.
SOURCE: National Chicken Council

Sweet Orange & Toasted Almond Coffee Cake

Sweet Orange & Toasted Almond Coffee Cake

Sweet Orange & Toasted Almond Coffee Cake (Photo courtesy Pillsbury)

Sweet Orange & Toasted Almond Coffee Cake (Photo courtesy Pillsbury)

Give brunch a pop of citrus with Sweet Orange & Toasted Almond Coffee Cake. Modern versions of these quick breads rarely use coffee as an ingredient. However, according to foodtimeline.org 19th century American coffee cake recipes often listed coffee as a component, not just a serving suggestion. Some of the recipes were thrifty ways to use leftover coffee; others called for fresh brewed or coffee extract.

Sweet Orange & Toasted Almond Coffee Cake
Yield: 8 servings

1 can refrigerated orange flavor sweet rolls with icing (see note)
8 teaspoons low sugar sweet orange marmalade
1/3 cup all-purpose flour
2 tablespoons sugar
1/4 cup almond paste, crumbled (see note)
3 tablespoons cold butter, cubed
2 tablespoons sliced almonds, toasted (see note)
Fresh orange zest for garnish

1. Heat oven to 350F. Spray 13-by-4 1/2-inch rectangular tart pan with removable bottom or 9-inch round cake pan with non-stick cooking spray. If using tart pan, place 15-by-10-inch pan with sides on middle oven rack.
2. Separate dough into 8 rolls. Reserve icing. Press rolls in bottom of pan. Using a teaspoon, drop marmalade evenly over dough.
3. In medium bowl, mix flour and sugar. With pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in almond paste and butter until mixture looks like fine crumbs. Sprinkle evenly over dough.
4. Place tart pan in oven on pan with sides. Bake 25-35 minutes or until golden brown.
5. In small microwavable bowl, microwave icing on high 10-15 seconds; stir. Immediately drizzle over coffee cake; sprinkle with nuts and zest. Cool 20 minutes. Slice with a serrated knife.
Recipe notes:

  • If you can’t find the flavored rolls, substitute the regular sweet rolls with icing and add 1/4-1/2 teaspoon fresh orange zest to ingredients. In Step 2 lightly press zest into rolls before pressing into the pan.
  • To toast almonds, heat oven to 350F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  • Doubling the amount of almond paste creates an even more flavorful coffeecake.

SOURCE: Bee Engelhart of Bloomfield Hills, Mich., for the 2013 Pillsbury Bake-Off Contest 46

Beef Chili Five Ways

Beef Chili Five Ways

A basic chili recipe can be transformed with just a few tweaks (Photo courtesy Beef Checkoff)

A basic chili recipe can be transformed with just a few tweaks (Photo courtesy Beef Checkoff)

Beef Chili Five Ways is an easy recipe with four additional flavor variations. And, with a well-stocked pantry, the meal can be on the table in 35-40 minutes.

Beef Chili Five Ways
Yield: 4 servings

1 pound lean ground beef
1 (15-1/2 ounce) can black beans, rinsed and drained
1 (14 to 14-1/2-ounce) can low-sodium or regular beef broth
1 (14-1/2 ounce) can diced tomatoes with green chilies
2 tablespoons chili powder
Toppings:
Shredded cheddar cheese, freshly chopped cilantro and sliced green onions

1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2. Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.

Variations:

Moroccan: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in Step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt.
Mexican: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in Step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips. Serve with corn tortillas.
Italian: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in Step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3-5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi pasta. Garnish with grated Parmesan cheese and pine nuts.
Cincinnati: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in Step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded cheddar cheese.

SOURCE: Cattlemen’s Beef Board and National Cattlemen’s Beef Association

Morning Mix recipe: Honey Mustard Turmeric Chicken

Honey Mustard Turmeric Chicken (Photo courtesy McCormick & Co.)

Honey Mustard Turmeric Chicken (Photo courtesy McCormick & Co.)

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Honey Mustard Turmeric Chicken.  Turmeric has an earthy flavor that makes it a great ingredient in fall recipes. Today’s dish is prepped and on the table in 30 minutes. Marinate the chicken with a sweet and tangy mixture featuring turmeric and bake until golden. Serve with steamed green beans and sauteed Florida mushrooms. Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.

Honey Mustard Turmeric Chicken
Yield: 6 servings

1/2 cup Florida honey
1/3 cup Dijon mustard
1/4 cup plain low-fat yogurt
1/4 cup olive oil
2 teaspoons ground turmeric
1/2 teaspoon fresh thyme Leaves
3 boneless skinless chicken breasts, about 8 ounces each

1. Preheat oven to 400F. Mix all ingredients, except chicken, in medium bowl with wire whisk until well blended. Reserve 3 tablespoons for brushing. Set aside.
2. Place chicken in large sealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Place chicken in glass baking dish sprayed with no stick cooking spray. Bake 15 minutes. Brush with reserved marinade. Bake 5 to 10 minutes longer or until chicken is cooked through. Let stand 5 minutes before serving.
SOURCE: MCCORMICK & CO.