AUGUST 1999

Fun Summer Recipes Using Buttermilk and Cheese!

Well, summer's not over yet, so don't miss out on this month's great recipes! Whether a picnic, barbeque, brunch, or lunch one of these recipes is sure to fit the bill.

First, we have two recipes using wholesome and healthy buttermilk. Fire up the grill for some  marinated grilled chicken, yum! And everyone loves pancakes -- buttermilk is the secret ingredient that makes these buttermilk pancakes with strawberry sauce taste delicious.

Next, for all you cheese lovers, don't miss out on these great cheesy recipes using mozzarella, Jack, Parmesan and Fontina cheeses. They are easy to make and good for you, too!

California Buttermilk Marinated Grilled Chicken
California Buttermilk Pancakes With Strawberry Sauce
Mozzarella Tomato Panzanella Salad
Ground Beef, Fresh Summer Corn and Sun-dried Tomato Jack Pizza
Grilled Mozzarella Panini Sandwich

Click here for a list of past recipes from Dairy Cuisine

California Buttermilk Marinated Grilled Chicken
Makes 8 servings

2 1/2 - 3 lbs. boneless, skinless chicken breasts
3 bell peppers (red, yellow and green) cut in 1 1/2 inch squares
Skewers (Note: if using wooden skewers, soak in water 10 minutes before using)

For the marinade:
2 cups lowfat California Buttermilk
1/2 cup white wine vinegar
4 green onions, finely chopped
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon olive oil (optional)
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon pepper

In a large bowl, combine marinade ingredients. With palm of hand, flatten chicken to thickness of 3/8-inch. Cut into long 1 1/2-inch wide strips. Add chicken to marinade; stir to coat. Cover and refrigerate at least 1/2 hour or up to 24 hours. Thread chicken onto skewers, ribbon style, alternating with peppers. Spoon extra marinade over chicken. Cook over hot coals or under preheated broiler on foil-lined broiler pan, about 4 minutes per side or until center of chicken is no longer pink.

Per serving: 175 calories, 34 g protein, 83 mg cholesterol, 191 mg sodium, 0.473 g fiber, 2.1 g fat (0.65 g saturated fat), 11% calories from fat, 3.6 g carbohydrates.

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California Buttermilk Pancakes With Strawberry Sauce
Makes about 15 (4-inch) pancakes and 2 cups sauce

2 cups flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups lowfat California Buttermilk
2 eggs, beaten
2 tablespoons melted butter

In a large bowl, combine dry ingredients; add buttermilk, eggs and melted butter; stir until dry ingredients are just moistened. Preheat skillet over medium heat; rub skillet with additional butter. Spoon about 1/3 cup batter for each pancake into preheated skillet; cook, turning when top bubbles. Cook second side until lightly browned. Serve with warm Strawberry Sauce.

For the Strawberry Sauce:
3 tablespoons firmly packed brown sugar
1 teaspoon cornstarch
1/3 cup fresh orange juice
1 teaspoon finely grated orange zest (colored outer peel)
2 cups sliced fresh strawberries (1 pint basket)
1/2 cup fresh or frozen blueberries (optional)
2 tablespoons butter

In a 2-quart saucepan, combine brown sugar and cornstarch. Stir in orange juice and zest. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Add berries and butter; cook and stir until butter melts. Keep warm.

To make pancake mix:
Measure and store dry ingredients in a zipper-style plastic bag (will keep several months, tightly sealed). To make 8 pancakes, combine half of the mix with 1 cup buttermilk, 1 egg, and 1 tablespoon melted butter. To make full recipe, follow above directions.

Microwave Directions for Strawberry Sauce:
In a 2-quart microwaveable dish, combine brown sugar and cornstarch. Stir in orange juice and zest. Cook on high about 1 minute or until thickened. Stir in berries and butter; cook 1 1/2 minutes or until butter melts.

Per serving (serving = 3 pancakes with sauce): 416 calories, 11.5 g protein, 115 mg cholesterol, 953 mg sodium, 3 g fiber, 13 g fat (7 g saturated fat), 29% calories from fat (pancakes without sauce = 24%), 63 g carbohydrates

Recipe provided by the California Milk Advisory Board

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Mozzarella Tomato Panzanella Salad
Makes 10-12 servings

Prep time: 30 minutes
Standing time: 1 hour

1 pound (1 loaf) day-old crusty rustic Italian bread
2 garlic cloves, split
5 - 6 medium (about 1 pound) very ripe tomatoes, coarsely chopped and juice
1 cup (7 ounces) fresh mozzarella, diced
1/2 cup (3 ounces) Fontina cheese, diced
Salt and freshly ground black pepper to taste
1/2 small red onion, thinly sliced
1 large cucumber (about 1/2 pound), peeled, seeded and coarsely chopped
1/2 cup loosely packed Italian parsley, finely chopped, or 2 tablespoons dried parsley
1 cup packed fresh basil leaves, coarsely chopped
2/3 cup Italian dressing
6 cups mixed greens, washed and torn

Preheat oven to 300 degrees. To dry bread out, slice into 1-inch thick pieces and place on cookie sheet. Bake in oven 5 - 10 minutes per side until dry, but not browned.

Rub split garlic cloves over both sides of bread slices and inside of large serving dish. Cut or tear bread into large bite-sized pieces. Add tomatoes and juice. Sprinkle with half of each of fresh mozzarella and Fontina cheeses. Season with salt and pepper. Add red onion and cucumber. Sprinkle with remaining mozzarella and Fontina. Season with salt and pepper. Add parsley and basil. Drizzle Italian dressing over salad. Top with greens and cover.

Do not refrigerate, but place in cool spot for 1 hour to develop flavors. Toss well just before serving.

Recipe courtesy of the American Dairy Association.

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Ground Beef, Fresh Summer Corn and Sun-Dried Tomato Jack Pizza
Makes 1 pizza (8 slices)

Prep time: 20 minutes
Cook time: 10 - 12 minutes

2 tablespoons cornmeal
1 pound pizza dough, thawed if frozen
8 ounces (1/2 pound) lean ground beef
1/2 cup pizza sauce
1 1/4 cups (about 5 ounces) shredded Jack cheese with sun-dried tomatoes or plain Jack cheese with 2 tablespoons minced sun-dried tomatoes
1 small (about 1 cup) red or yellow bell pepper, cut into thin strips
1/2 cup fresh, frozen or canned corn
Freshly ground black pepper
1/4 cup (1 ounce) grated dry Jack cheese or grated Parmesan (optional)
3  tablespoons green onions, thinly sliced
2 tablespoons ripe black olives, sliced

Sprinkle cornmeal on large baking sheet. Press pizza dough into an oval shape, approximately 12 x 9 inches. Cover with plastic wrap and refrigerate.

Heat gas grill to medium or prepare charcoal grill for medium coals. Cook ground beef in 10-inch non-stick skillet until no longer pink. Drain off fat.

Carefully remove pizza dough from baking sheet. Place on grill; cover and cook 3 to 5 minutes, or until edges have puffed and bottom has golden grill marks. Remove pizza crust from grill and place on baking sheet, grilled side up. Spread pizza sauce over crust. Sprinkle with half of the sun-dried tomato Jack cheese. Add the cooked ground beef, peppers and corn. Sprinkle with remaining sun-dried tomato Jack cheese. Season with freshly ground black pepper.

Recipe courtesy of the American Dairy Association.

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Grilled Mozzarella Panini
Makes 6 servings

Prep time: 10 minutes
Cook time: 6 minutes

12 slices Italian bread
1/2 cup creamy Italian dressing
12 slices (8 ounces) mozzarella cheese
1 jar (7 ounces) roasted red peppers, drained
6 thin slices sweet onion
1 package (10 ounces) frozen asparagus spears, thawed and drained or cooked fresh asparagus divided into 6 portions

Preheat a griddle or large skillet to medium-low heat. Spread dressing over both sides of each bread slice. Layer 6 bread slices with a slice of mozzarella, roasted peppers, a slice of onion, one portion asparagus spears and another cheese slice. Top with the remaining bread slices and cook for 2 to 3 minutes per side, until golden and the cheese is melted.

Recipe courtesy of the American Dairy Association and Mr. Food's "Behold the Power of Cheese" Recipe Contest.

For more delicious cheese recipes, ideas and information, check out the American Dairy Association Web site http://www.ilovecheese.com.

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