Recipes

ner specials served ursday through Saturday. Bottle service is available nightly, bringing that big city VIP vibe to the 209. Guests will be entertained with something di erent each night from the DJ spinning beats at Latin Nights, or rowback ursdays to live music on Fridays and themed karaoke on Wednesdays. ey have a new cocktail menu that includes the crowd favorites like the Tiffany, Old Fashioned, martinis and lots of shots. Janelle makes a special creation called the Ave 75 which is a twist on the French 75 made with Empress Gin, St. Germain, and fresh lemon juice that is topped o with a sparkling wine. is pretty cocktail is perfect for summer as it is light, tasty and very refreshing. e Ti any is a favorite among the ladies and is Ti any blue in color and has Malibu passion, pineapple juice, blue curacao that is shaken and topped with whipped cream.

During their Sunday brunch guests can get a tasty bite and wash it down with bartender Stacy Vallar’s signature Bloody Mary that is a specialty made from scratch beverage and is a guest favorite and top seller.

“We try to keep it fun,” remarked Janelle. “We try to keep it classy and a little of everything. We want people to enjoy their experience here. As long as we see cocktails in people’s hands, we are happy.”

IF YOU GO

WHAT: The Ave on the Mile

WHERE: 2333 Pacific Ave., Stockton

HOURS: 3:30 p.m. to 12 a.m. Tuesday through Thursday; 3:30 p.m. to 1 a.m. Friday; 4:30 p.m. to 1 a.m. Saturday; and 10 a.m. to 2 p.m. Sunday CONTACT : (209) 462-5283 info@ aveonthemile.com www.aveonthemile.com

Power your day

THAI CHICKEN AND PORK SKEWERS

Recipe courtesy of the Georgia Peanut Commission

Adding a nutrient-rich powerhouse like peanuts as a key ingredient in meals throughout the day makes it easier to zero in on health goals. In fact, peanuts rise to superfood status by delivering 19 vitamins and minerals plus 7 grams of protein per serving.

When it’s time for fueling up the family at the dinner table, try Thai Chicken and Pork Skewers.

INGREDIENTS

1 tablespoon minced ginger 6 cloves garlic, crushed 2 cups creamy peanut butter 1 cup chicken broth 2 tablespoons light soy sauce 1 tablespoon chili oil 1/2 tablespoon lime juice 2 tablespoons honey 2 tablespoons chopped cilantro

salt, to taste pepper, to taste

1 1/2 pounds boneless, skinless

chicken breast

1 1/2 pounds pork tenderloin

DIRECTIONS

In mixing bowl, combine ginger, garlic, peanut butter, broth, soy sauce, chili oil, lime juice, honey and cilantro. Mix well and season with salt and pepper, to taste.

Cut chicken and pork into strips and thread onto skewers. In non-metal container, marinate meat in half of peanut butter sauce 1-2 hours in refrigerator. Reserve remaining sauce for dipping.

Heat oven to broil.

Broil skewered meats until done, turning once. In pot, bring remaining sauce to boil and serve warm as dipping sauce.

For your next cookout with loved ones, enjoy all the flavor and none of the hassle with Grilled Quinoa Paella.

If you’re the kind of person who struggles deciding between proteins, this recipe is for you as it’s loaded with chicken, chorizo sausage and shrimp. Combined with an array of veggies, it’s ideal for sharing with family and friends.

Get to the grill for fresh, homemade flavor

GRILLED QUINOA PAELLA

PREP TIME

20 minutes

COOK TIME

30 minutes

SERVINGS

6

INGREDIENTS

2 bags Success Tri-Color Quinoa 4 cups chicken broth 1 cup canned diced tomatoes 1 cup frozen peas 3/4 teaspoon smoked paprika 3 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon paprika 3/4 teaspoon salt 1/2 teaspoon black pepper 1 onion, sliced into 1/4-inch rounds 1 red bell pepper, halved 4 boneless, skinless chicken thighs 12 ounces medium shrimp, peeled and

deveined

2 cured chorizo sausages 1/4 cup finely chopped fresh parsley 3 tablespoons lemon juice

DIRECTIONS

Preheat grill to medium-high heat; grease grates well.

Prepare quinoa according to package directions, substituting chicken broth for water. Drain, reserving 1 cup chicken broth.

In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.

In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.

Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 F. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 minutes per side, or until well-marked and tender.

Chop chicken, sausage, red pepper and onion into bite-size pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.

A brunch surprise

BRUNCH FRUIT TART

Recipe adapted from homemadeinterest.com

With a crunchy crust and smooth center, this tart is balanced, easy to make and a beautiful addition to any brunch menu. It’s also easy to customize as the fruit topping options are nearly unlimited. Pick your favorites and decorate the top however you please.

CRUST

4 cups granola mixture 1/2 cup butter, softened 4 1/2 tablespoons honey

nonstick cooking spray

FILLING

2 1/4 cups vanilla Greek yogurt 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 package gelatin

TOPPINGS strawberries, sliced blueberries kiwis, sliced DIRECTIONS

To make crust: Preheat oven to 350 F.

In large bowl, combine granola, butter and honey. Grease 11-inch tart pan with nonstick cooking spray. Line bottom of tart pan with parchment paper.

Press granola mixture into tart pan. Place tart pan on baking sheet and bake 10 minutes. Cool completely.

To make filling: Using mixer, combine yogurt, cream cheese, sugar, vanilla extract and gelatin until whipped completely.

Pour yogurt mixture into tart crust. Refrigerate at least 1 hour.

Top with strawberries, blueberries and kiwis.

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