Artisan Cheese Board INGREDIENTS

Herbed goat cheese Fresh Mozzarella Cambrazola Smoked Gouda Gruyère Sourdough bread slices Seedless green grapes

DIRECTIONS

Arrange cheeses on a spacious plate or board without overcrowding. Use the grapes as a centerpiece and place the bread slices on one side. Provide both cheese knife and spreading knife on the board or plate.

Pesto Pasta Salad INGREDIENTS

1-1/2 cups rotini pasta

3 tablespoons pesto, or to taste

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt, or to taste

1/4 teaspoon granulated garlic

1/8 teaspoon ground black pepper

1/2 cup halved grape tomatoes

1/2 cup small fresh mozzarella balls

2 leaves fresh basil leaves, finely shredded

DIRECTIONS

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain. Mix pesto, olive oil, salt, granulated garlic and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella and fresh basil.

Crispy Fried Chicken Wraps INGREDIENTS

1 pound boneless skinless chicken breasts

1 cup all-purpose flour

1 egg

1 cup buttermilk

1 cup panko crumbs

1/2 cup shredded coconut

1/2 teaspoon fine ground sea salt

1/4 teaspoon fine ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional)

1/4 cup corn oil

8 slices bacon, cooked and crumbled

2 cups shredded lettuce

1 cup of grape tomatoes, halved

1/2 cup shredded pepper jack cheese

6 (10-inch) sun-dried tomato or spinach tortilla wraps Your favorite spread (honey mustard, ranch or feta and dill are suggested.)

DIRECTIONS

Pound chicken breasts, one at a time in a freezer bag, until about 1/2-inch thick. Lightly beat egg and butter milk in a shallow bowl. Combine panko crumbs, coconut, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dredge chicken in flour and shake off excess. Dip chicken breasts in egg and buttermilk mixture until coated, drip off excess, and dredge in panko mixture making sure to press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.

Combine desired amount of chicken, your favorite dressing, bacon, lettuce, tomatoes and shredded pepper jack cheese in the center of the tortillas. Wrap up and then wrap again in aluminum foil for easy packing.

Mason Jar Trifles

INGREDIENTS

1/4 cup water

1/4 cup lemon juice

1/4 cup white sugar

3 tablespoons dry sherry

1/2 (16-ounce) loaf prepared pound cake, cut into

1-inch cubes

1 cup mascarpone cheese

3/4 cup lemon curd

4 teaspoons lemon zest

1 cup lemon curd

2 cups fresh raspberries

1 (1 ounce) square semisweet chocolate, grated (optional)

1-1/3 cups pressurized whipped cream

DIRECTIONS

Bring lemon juice, water and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top.

Combine the mascarpone cheese, 3/4 cup lemon curd and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.

Chef John Strand of Accents – Personal Chef Services specializes in elegant inhome dinners and weekly meal services, “making your home your favorite place to eat.” He can be reached via e-mail from his Web site at www.accentspcs.com.

Herbed goat cheese
Fresh mozzarella
Cambrazola
Smoked gouda
Gruyère
Sourdough bread slices
Seedless green grapes
1-1/2 Cups rotini pasta
Pesto
Extra-virgin olive oil
Granulated garlic
Small fresh mozzarella balls
Fresh basil leaves
1 pound boneless skinless chicken breasts
All-purpose flour
Eggs
Buttermilk
Panko crumbs
Shredded coconut
Sea salt
Garlic powder
Onion powder
Cayenne pepper
Corn oil
Bacon
Shredded lettuce
Grape tomatoes
Pepper jack cheese
6 (10-inch) sun-dried tomato or spinach
tortillas wraps
Your favorite spread (honey mustard, ranch or
feta and dill are suggested.)

Lemon juice
White sugar
Dry sherry
(16-ounce) loaf prepared pound cake, cut into
1-inch cubes
Mascarpone cheese
16-ounce lemon curd
3 lemons
Fresh raspberries
Square semisweet chocolate
Heavy whipping cream
Salt
Black pepper