WHIPPING IT UP IN YOUR KITCHEN

Every issue of Florida Country magazine is filled with easy, delicious recipes you’ll want to make again and again.

INGREDIENTS

1-pound fresh radishes, stems removed, ends trimmed, and halved

1 tablespoon melted butter

½ teaspoon salt

⅛ teaspoon black pepper

¼ teaspoon dried chives

3 garlic cloves, minced Ranch dressing

PREPARATION

Preheat oven to 425 degrees. In a bowl, combine radishes, butter, chives, salt, and pepper; toss until the radishes are evenly coated. Spread radishes out in a single layer in a large 9×13 inch baking dish. Bake for 10 minutes, remove and add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until radishes are golden brown and easily pierced with a fork. Drizzle ranch dressing on top and garnish with fresh chives.

Roasted Garlic Radishes

Serves 4

Serves 2

Ingredients

1-pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

½ cup sliced celery

4 teaspoons of garlic, minced

⅓ cup butter

⅓ cup chopped onion

⅓ cup all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon celery seed

1 ¾ cups chicken broth cup milk

2 (9 inch) unbaked pie crustsww

Preparation

Gather all ingredients. Preheat the oven to 425 degrees. Combine chicken, carrots, peas, garlic and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain. While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick. Remove from heat and set aside. Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top. Cover with second pie crust, flip over crust on top of other pie crust and seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape. Bake in the preheated oven until it’s golden brown and filling is bubbly, roughly 30 to 35 minutes. Cool for 15 minutes before serving.

Ingredients

2 steaks of your choice

1 cup dry white wine

6 tablespoons olive oil

6 tablespoons garlic cloves, minced

½ teaspoon salt

1 teaspoon pepper

½ tablespoon crushed red pepper

3 tablespoons parsley

6 tablespoons butter

5 ounces blue cheese crumbles

¾ cup heavy whipping cream

Preparation

Combine wine, olive oil, garlic, salt, pepper, red pepper and parsley, mix well. Put steaks in a Ziploc bag and pour marinade over steaks, refrigerate 6 hours. Remove steaks from bag. Cook steaks as desired (grill, broil, etc.) In medium saucepan over medium heat, melt blue cheese crumbles, constantly stirring. Once melted, add the heavy whipping cream and stir until sauce thickens. Pour blue cheese cream sauce over cooked steaks.

CHICKEN

POT PIE

Serves 8