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Chef Walter Miller on WTAP News at 5

By: Allison Rhea Email
By: Allison Rhea Email

The Perfect Summer Salad
Yield 4 servings
Walter Miller CCC
www.dineoncampus.com/marietta

4 Good Quality Fresh Tomatoes
Salt and Pepper to taste
1# Fresh Green Beans, blanched and Chilled
¼ cup Manchego Cheese
1 red onion sliced
1 red pepper sliced
1 tsp chopped garlic
¼ cup olive oil

Slice Tomatoes and lay on base of plate, season with salt and pepper, drizzle with olive oil.
Mix green beans, peppers, onions, cheese, garlic and olive oil together.
Place chilled salad on tomatoes, garnish with more cheese.

For fun add some grilled vegetables.
Experiment with different fresh herbs and flavored olive oils.

Sautéed Chicken, Summer Style
Fresh Peaches and White Zinfandel
Yield 4 servings

For chicken:
4-4 ounce Boneless Chicken Breast Filets
Salt and Pepper to taste
¼ AP Flour
3 tbsp. Olive Oil
1 cup Sliced Peaches
1 jalapeno, seeded and diced.
¼ White Zinfandel Wine

Heat non stick skillet over medium heat. Salt and Pepper Chicken, dredge in flour.
Add olive oil to skillet; add chicken, service side down first. Cook approx 1 1/2 minutes, Flip and continue to cook for addition 1 minute Remove from skillet to let rest.
Drain excess oil from skillet. Add jalapeno and peaches, sauté until golden brown. Remove skillet from heat and White Zinfandel.
Reduce heat to low, add cornstarch while constantly stirring.
Serve with your favorite garden vegetables.

This recipe works well with pork or seafood.
Enjoy the summer, stay home and cook.
Garnish with some fresh cilantro.

Enjoy!


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