FREE LICKS
Head to the nearest Baskin-Robbins store for 31 Cent Scoop Night, 5 to 10 p.m. tomorrow (May 2). Cool off with a 2.5 ounce scoop of any flavor ice cream. The goal of the event is to raise $100,000 nationally for the National Fallen Firefighters Foundation. Here are the five stores in Colorado Springs where you can get a free scoop:
1534 N. Circle Dr.
3865 E. Pikes Peak Ave.
4845 N. Academy Blvd.
7489 N. Academy Blvd.
6048 Stetson Hills Blvd.

AND THE WINNER IS ...

Ellyn, who answered our request for a favorite crowd-pleasing recipe — one that family and friends ask for time and again. She now gets to pick out a cookbook from out stash, but Ellyn -- you need to call us at 636-0194 or e-mail barb.cotter@gazette.com to arrange a time to come to the Gazette.

If you'd like to win a cookbook, enter a recipe in the comment section below. This week, we're looking for pasta salad recipes. We'll announce the winner on the blog next week.

Here's what Ellyn had to say about her recipe for Buffalo Chicken Cheese Dip: “Last year, during my son’s senior year at Rampart High, he formed a ‘Lunch Bunch.’ Thirty kids came to my house for lunch four days a week.” The dip was one of their favorites. Here's the recipe.

Buffalo Chicken Cheese Dip
Ingredients:
2 pounds cooked boneless skinless chicken breasts
1 (12-ounce) bottle Frank's Red Hot Sauce (original flavor)
2 (8-ounce) blocks cream cheese, softened to room temperature
1 (16-ounce) bottle Hidden Valley Ranch salad dressing (original style)
2 cups shredded Cheddar cheese
2 teaspoons dry ranch dressing mix from a seasoning packet or homemade
Emeril's Original Essence seasoning

1. Shred the cooked chicken with two forks.
2. In a large mixing bowl, combine the chicken with all the rest of the ingredients except for the Emeril's seasoning.
3. Put the mixture into a large, deep casserole dish and lightly sprinkle Emeril's Essence over the top. Bake at 350 degrees until hot and bubbly throughout (about 45 minutes). Stir occasionally while baking to make sure all the cream cheese and the other ingredients cook evenly.
4. Serve immediately as a hot dip with tortilla chips, celery sticks and additional Frank's Red Hot Sauce.

AND THE WINNER IS ...

Deb, who answered our call for a recipe using chicken breasts with her recipe for Rosemary Chicken. (Another plus: It's a slow-cooker dish!) Deb now gets to choose a cookbook from our stash, but she needs to call us at 636-0194 or email barb.cotter@gazette.com to set up a time.

Want to add to your cookbook collection? Send us your favorite crowd-pleasing recipe -- the one that family and friends beg you to make time and again.

In the meantime, here's Deb's recipe:

ROSEMARY CHICKEN

Nonstick cooking spray
1 1/2 pounds skinless, boneless chicken breast halves or thighs
1 (9-ounce) package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
2 teaspoons dried rosemary, crushed (slightly less if using fresh rosemary)
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
1 tablespoon cold water
Lemon wedges (optional)

1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet.
2. In a 3-1/2- or 4-quart slow cooker, combine frozen artichoke hearts, garlic, and onion.
3. In a small bowl, combine broth, rosemary, lemon peel and pepper. Pour over vegetables in slow cooker. Add browned chicken; spoon some of the garlic mixture over chicken.
4. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
5. Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.
6. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges.

AND THE WINNER IS ...


CJ, who posted a recipe for Chocolate Raspberry Tart to our blog! CJ needs to contact us at barb.cotter@gazette.com or 636-0194 so we can arrange a time for him/her to select a cookbook from our stash. Last week's winner, Deb Berry, selected "One-dish Meals," by the Culinary Institute of America.

Thanks to the other two people who posted to our blog as well. We had a hard time selecting a winner by recipe only, since they all sounded so good, so we did the fair (and easy) thing: We put the recipe titles into a hat and got CJ! But try all the recipes: You can go wrong with chocolate. We're reprinting CJ's here; find the others in the comments section of the April 3 posting of "And the winner is..."

To win a cookbook, post your recipe in the comments section below. This week, we want recipes that put those old standbys, boneless chicken breasts, to good use.


Chocolate Raspberry Tart
1 package(4-serving) Vanilla Pudding/Pie Filling
1 1/4 cups half and half or milk
1 Chocolate Crumb Crust (recipe follows) baked in 9inch tart pan and cooled
1 pint raspberries
2 squares semi sweet chocolate, melted

1. MICROWAVE pie filling mix and half and half in large bowl for three minutes and stir well. Microwave 3 more minutes and stir again. Microwave 1 more minute or until boiling. Cover surface with plastic wrap and refrigerate 4 hours.
2. Spoon filling into crust just before serving. Arrange raspberried on top of filling and drizzle with melted chocolate.

Chocolate Crumb Crust
3 squares semi sweet chocolate
3 tablespoons butter
1 cup graham cracker crumb

1. Heat oven to 375 degrees.
2. Microwave chocolate and butter on high for 2 minutes. Stir until chocolate is completely melted.
3. Stir in crumbs. Press mixture into tart pan and up sides. Freeze 10 minutes and then bake 8 minutes. Cool completely.

GOING OUT OF BUSINESS
Le Gourmet Chef, the culinary store at The Promenade Shops at Briargate (1645 Briargate Parkway) is liquidating. This would be a good time to get a jump start on holiday gifts for your foodie friends. Food items are 50 percent off and other merchandise is 20 to 50 percent off. The last day for business is April 22.

And the winner is...

Bobby, who will get a cookbook simply for sharing a recipe on our blog. Whoever and wherever you are, Bobby, please call Barbara Cotter at 636-0194 or e-mail her at barb.cotter@gazette.com so we can set up a time for you to select your cookbook.

If you'd like to win your very own cookbook, go to the comments section below and share a recipe that uses one of our favorite ingredients, CHOCOLATE.

Here's Bobby's recipe for a good side dish to grill. "This is a colorful side dish, prepared on the grill that is both tasty and chock-full of vegetables," Bobby wrote. "If you prefer different vegetables go ahead and add them or replace something to your liking. I use the following ingredients because of the colors and flavors."

Vegetable Medley
3 medium sized Potatoes – cut into chunks
2 medium sized bell peppers (green, red, yellow, orange – whatever color(s) you prefer), cut into chunks
2-3 tablespoons butter or margarine
1 tablespoon minced garlic
4 little corn cobs
1 package mushrooms. quartered
Salt and pepper to taste
Aluminum foil

1. Preheat grill.
2. Wash and chop vegetables.
3. Take a large piece of aluminum foil, large enough to bundle all ingredients together. Place the butter or margarine throughout the foil to prevent the vegetables from sticking. Place potatoes, corn, bell peppers and mushrooms randomly along the foil. Sprinkle the minced garlic over all, add salt and pepper to taste. Wrap vegetables like a large burrito.
4. Place foil packet on grill over medium heat turning occasionally to prevent burning. Grill for 30 – 45 minutes or until potatoes are tender. Turn out vegetable medley into large serving bowl.

and the winner is ... blogger Deb!

Deb won for her recipe for Cuban Pork Soft Tacos. Blogger Deb, please contact Dena at dena.rosenberry@gazette.com or 636-0278 to pick a cookbook from our cookbook booty. We've quite a selection.

OK, cooks, we're looking for great recipes for side dishes that can be cooked alongside our fish or steak or chicken on the grill. Sun's out - it must be grillin' time!

Share your favorite sidedish-on-the-grill recipe in the comment section below - then check the blog next week to see if you've won!.

Now, for Deb's recipe (Looks straightforward; try it and let us know what you think):

Cuban Pork Soft Tacos
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaves
1 3-pound boneless pork roast
1 cup sliced onion
Flour tortillas (I like the little ones)
Pico de Gallo or a good salsa
Lettuce and or guacamole is optional

For the marinade, combine lime juice, water, grapefruit juice, garlic, oregano, salt, pepper, and bay leaf in a small bowl.

Trim fat from the roast. If necessary, cut roast to fit into slow cooker. With a large fork, pierce meat in several places. Place in a large plastic bag set in a deep bowl or a baking dish. Pour marinade over meat. Close bag and chill 6 to 24 hours, turning occasionally to help ensure an even flavor throughout the meat.

In a slow cooker place onion, top with meat and marinade mixture. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Transfer meat to a cutting board; cool slightly. Skim fat from juices; keep warm. Remove bay leaf and discard. Use forks to gently separate the meat into shreds. Transfer shredded meat to a serving platter. With a slotted spoon, remove onions from juices. Transfer onions to same serving platter.

Serve meat and onions in tortillas with small bowls of the hot juices and Pico de Gallo. If desired, pass lettuce and guacamole. Makes 8 to 10 servings.