Today on DelmarvaLife –

 

TODD FAMILY COMMUNITY GARDEN

A community comes together to honor a father and his seven children, killed years ago in Princess Anne. We have the touching details of the “Todd Family Community Garden.”

CAPE HENLOPEN LIGHTHOUSE

In our Throwback Thursday, “Secrets of the Eastern Shore” Author, Jim Duffy talks about the collapse of the Cape Henlopen Lighthouse 95 years ago.

It’s the time of year when pollen is prevalent. Who would want to sit on their porch in all of that yuck? We tell you how Porch Protection Systems can help.

GLOBAL PLAY NETWORK

We learn about Global Play Network, a passport to some of the greates entertainment and activities in the area.

Turnbridge Chicken Salad Sandwich

Chef Steve Konopelski of “The Sweet Life of Steve” joins us with two recipes: Strata, (think frittata but different), with a strawberry and spinach salad and Turnbridge Chicken Salad Club Sandwich with Avocado.

Strata

Strata(12” size.  For 8” pan, use 8 eggs, ⅓ Cup half and half and adjust fillings accordingly)

 

12 eggs, room temperature

½ Cup half and half, room temperature

Salt and pepper to taste

About 1 Cup total of any precooked meats, vegetables or cheese to your personal liking

About 2 slices of hearty bread, day old (brioche, challah, ciabatta, baguette, focaccia) cubed

About ¼ Cup grated fresh parmesan cheese, or other firm cheese (gouda, cheddar, pecorino)

 

Preheat the oven to 350F.  Prepare a 12” oven safe skillet or fry pan with a sheet of parchment paper cut into a round shape about 14”in diameter.  Spray the pan with some cooking spray, place the parchment paper on top and press into the sides of the pan.  Spray the exposed side of parchment paper as well with cooking spray. 

 

Arrange your “fillings” (meat, cheese, veggies etc) in the pan.  Whisk eggs, half and half, salt and pepper together until well combined.  Pour egg mixture over top of filling.  Gently stir to make sure egg mixture coats the fillings.  Place bread cubes on top of egg mixture and gently press into the egg mixture, but do not submerge into egg mixture.  Top with sprinkling of parmesan cheese.  

 

Bake in a preheated oven until egg mixture has set, risen to almost double its size and bread cubes are toasty.  About 20-30 minutes depending on your oven.  To test for doneness, pierce a small hole in the center of strate with a paring knife, if eggs are runny, continue to bake until set.  Remove from the oven and allow to cool for a few minutes before serving.  Invert onto a place, peel back the parchment paper and invert one more time to present bread on top.  Strata may be served warm, at room temperature or cold.  

Turnbridge Chicken Salad Sandwich

Turnbridge Famous Chicken Salad

 

1 roasted chicken (5-6lbs) fully cooked, cooled, with the white and dark meat pulled and diced

4 ribs of celery, cleaned, halved and diced

2 Cups Dukes Mayonnaise

1 Tbsp dijon mustard

Juice of half a lemon

2 Tbsp dried tarragon

1 Tbsp dried parsley

1 Tbsp dried thyme

1 Tbsp dried basil

1 Tbsp Old Bay 

1 tsp red pepper flake

Salt and pepper to taste

 

Combine chicken meat and celery in a large bowl and toss together.  Add mayonnaise, dijon mustard and lemon juice to the middle of the bowl.  Add remaining ingredients on top of the mayonnaise mixture.  Gently mix until all ingredients are well combined.  Taste and adjust seasonings to personal preference.  Cover with plastic wrap and allow to sit overnight so flavors combine.  Serve on a sandwich, salad or as is.  Chicken salad will be good in the fridge well covered for up to 5 days.  

 

Note:  red grapes, dried cranberries or toasted nuts may be added to personal preference.  

Lemon Poppyseed Bread

The weather is warming up and we’re looking for a lighter brighter taste to add to the menu! Usher your tastebuds into spring with our Lemon Poppyseed Bread! It’s perfect for tea or coffee after dinner, or if you really want to impress, serve it as part of your Easter menu!

What You’ll Need

  • 1/2 stick (1/4 cup) butter, softened
  • 1/4 cup applesauce
  • 1 cup sugar
  • 1/2 cup egg substitute
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup low-fat milk
  • 1 tablespoon grated lemon zest
  • 1 teaspoon poppy seeds
  • 1 tablespoon lemon juice
  • 3/4 cup confectioners’ sugar

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
  2. In a medium bowl with an electric mixer, beat butter, applesauce, sugar, and egg substitute until smooth.
  3. In another medium bowl, combine flour, baking powder, and salt. Add to applesauce mixture, beating until well combined. Stir in milk, lemon zest, and poppy seeds.
  4. Pour batter into loaf pan and bake 45 to 50 minutes or until a toothpick inserted in center comes out clean. Allow to cool slightly in pan.
  5. Meanwhile, to make a lemon glaze, stir together the lemon juice and confectioners’ sugar until smooth. Pour over loaf after removing it from the oven, then allow it to cool in pan.

Test Kitchen Tip