Lighthouse Features

Lighthouse Baptist Church, Utica, NY
Spreading the message of Christ in Utica and the Mohawk Valley since 1996
Dec 2008
Grilled Chicken Breasts with Plum and Walnut Relish
Servings: 4
Time: 28 minutes

2 med black plums, pitted and chopped
(1 1/2 cup)

1/2 cup orange juice, divided into 2 measurements of 1/4 cup

1 sm red onion, chopped (2 tbsp)

1 tsp honey

1 1/2 tsp freshly grated orange zest, divided

1/2 cup walnuts, chopped

2 tsp olive oil

1/4 tsp salt

1/4 tsp red pepper flakes

4 boneless, skinless chicken breast halves (6 oz each)

1. Prepare relish: Combine plums, 1/4 cup of the orange juice,
onion, honey and 1/2 teaspoon of the orange zest in a
medium bowl. Stir in walnuts (yields 2 cups)

2. Mix oil, salt, red pepper flakes and remaining 1/4 cup
orange juice and 1 teaspoon orange zest in a pie plate or
shallow dish with fork. Add chicken and turn to coat. Let relish
and chicken stand 10 to 20 minutes.

Heat grill to medium-high or coat grill pan with cooking spray
and heat 3 minutes over medium heat. Grill chicken, turning
once, about 10 minutes or until browned and internal
temperature is 170 degrees and juices run clear. Serve with

Source: Prevention Magazine, July 2008
Chicken Skewers with Sweet Chile
Servings: 24

12 boneless, skinless chicken breasts

2 tbsp honey

1 3/4 cups chile sauce

Olive oil for brushing

24 bamboo satay skewers, soaked in water for about 30

Cut each chicken breast into 10 cubes. Put the chicken
cubes in a bowl, add the honey and chile sauce, and mix
well. Thread the chicken cubes onto the soaked satay
skewers. Heat the broiler to medium-high, then brush the
rack of the broiler pan with oil. (Alternatively, cook the
skewers on a grill).

Add the chicken skewers to the rack and cook, in batches if
necessary, turning frequently for 25 minutes, or until the
chicken is cooked through. Repeat until all the chicken
skewers are cooked, then serve hot or cold.

Source: Party!, Fran Warde
Spicy Cheeseburger Soup
Serves: 6-9

1 1/2 cups water
2 cups cut potatoes (skin optional)
2 sm carrots (optional)
1 sm onion
1/4 cup chopped green pepper
1 jalapeno pepper
1 garlic clove
1 (8 oz) can Rotel tomatoes
1 tbsp beef bouillon
1 lb ground beef
3 tbsp flour
2 1/2 cups milk
8 oz Velveeta cheese
1 tsp cayenne pepper

Saute onion, green pepper, jalapeno pepper and garlic
in as little oil as possible.

When clear add ground beef and cook until done.
Drain off grease.

Add water, potatoes, carrots (optional), rotel tomatoes,
and bouillon. Bring to boil, cover and simmer for 15-20
min or until potatoes are tender.

Add 2 cups of milk.

Mix flour in remaining .5 cup of milk until smooth. Add
this mixture and Velveeta cheese to soup.

Cook until smooth & thick. Add cayenne pepper and mix.
Now you're ready to eat! Enjoy!

To make less spicy use mild rotel tomatoes and no
cayenne, it is still really good.

Love-Your Broccoli Pasta
Servings: 4 (Main Dish)

1 tbsp olive oil

1 tbsp minced freshed garlic

2 cans (14.5 oz each) seasoned diced tomatoes

1 tbsp balsamic vinegar

1 tsp dried basil

1/4 tsp crushed red pepper flakes

12 oz rigatoni

1 lb broccoli florets

1/2 cup crumbled reduced-fat feta cheese

1. Bring a large pot of salted water to a boil.
2. Heat the oil in a skillet over medium-low heat. Add the
garlic and cook gently for 1 minute. Add the tomatoes (with
juice), vinegar, basil and red pepper flakes. Increase the
heat and bring the sauce to a simmer. Cook the sauce for
15 minutes, stirring frequently.

3. While the sauce is simmering, add the pasta to the
boiling water. When the pasta is almost done, add the
broccoli to the pot and cook for 2 minutes longer.

4. Drain the pasta and broccoli and transfer them to a large
bowl. Add the sauce and toss well. Sprinkle with the feta

Source: Prevention Magazine, January 2003
This month we're spicing up winter!  We can't
make it warm outside but we can make it hot
inside our kitchens!
Simply Super Chile Casserole
Servings: 8

12 Anaheim chile peppers

6 egg whites

1 egg

2 1/2 cups reduced-fat ricotta cheese

1/2 tsp salt

2 tsp dried oregano

1/2 tsp cumin

2 cloves garlic, minced

1 onion, finely chopped

1 tomato, seeded and chopped

1 cup well-drained canned corn kernels

1/2 cup shredded reduced-fat Cheddar cheese

1. Preheat the oven 400 degrees. Place the peppers on a
baking sheet and bake for 15 minutes. Remove them from
the oven and allow them to cool. Cut off the stems and slit
each pepper lengthwise. Remove the seeds. Set the peppers
aside and reduce the oven temperature to 350 degrees.

2. Whisk together the egg whites, egg, ricotta, salt, oregano,
cumin and garlic.

3. Coat a 9" by 9" baking pan with cooking spray. Lay half of
the peppers on the bottom of the pan. Evenly distribute the
onion, tomato and corn over the peppers. Spoon the cheese
mixture over the vegetables. Lay the remaining peppers over
the vegetables and sprinkle the Cheddar on top.

4. Cover the pan with foil and bake for 45 minutes. Remove
the foil and bake for 10 minutes longer Allow the pan to cool
for 10 minutes before serving.
Jalapeno Brownies   (yep, you read that right)

2/3 cup semisweet chocolate chips
1 stick butter
4 large eggs
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
1/4 cocoa (depends on the juicy-ness of the chiles)
5 large Jalapenos
1 1/2 tablespoons chopped Habaneros
6 tiny Thai chiles or 2 cayennes -- (6 to 8)
3/4 cup chopped walnuts or pecans
8 oz. cream cheese
1/3 stick butter
1 teaspoon vanilla
4 tablespoons milk or cream
3 tablespoons cocoa or to taste
About 3 cups sifted powdered sugar

Melt butter and chocolate chips together in a microwave
or a double boiler.

In a large bowl, beat eggs with salt until foamy. Slowly
beat in sugar until well blended. Beat in vanilla. With a
wooden spoon, stir in the chocolate mixture until almost
blended. Stir in flour and cocoa until almost blended.
Stir in chopped peppers and nuts. Pour into a buttered
9 X 13 inch pan.

Bake at 350 degrees for 25 to 30 minutes or until top
crust cracks and inside looks moist but not runny.

Sift powdered sugar over the top or ice with Chocolate
Cream Cheese icing.

Cream cheese and butter together. Add vanilla and
milk. Add cocoa and 2 cups powdered sugar. Blend
well. Add remaining powdered sugar and mix to desired
spreading consistency. Frost brownies. Cool.
Cut into squares and serve.

Source: Sunflower,