>> sponsored by BUSCH'S riesk re-or/Aakker rie/sk GalsT Wye at giach/l/ EMPIRE WILD RICE, ISRAELI COUSCOUS, CHICKEN, ASPARAGUS AND HARICOTS VERTS SALAD 1 lb. boneless and skinless chick- en breasts extra-virgin olive oil for brushing on chicken 5 cups water 1 cup long-grain wild rice '/2 cup Israeli (pearl) couscous '/2 lb. haricots verts (thin green beans), stem ends trimmed 1 lb. asparagus, tough ends removed, stems cut diagonally into 1-inch pieces, tips left whole '/3 cup extra-virgin olive oil 'A cup fresh lemon juice 'A cup red wine vinegar '/2 pint (1 cup) red or yellow grape tomatoes, halved lengthwise 1 cup chopped scallions, white and green parts 'A cup pine nuts, lightly toasted salt and pepper to taste Preheat grill to high. Brush the chicken with olive oil, season lightly with salt and pepper and grill on both sides for about 8 minutes total, until just cooked through (if the chicken breasts are large, grill them at a lower heat for longer, but do not BAKING POWDER BISCUITS 2 cups white flour 1/2 tsp. salt 1 Tbsp. baking powder 1/2 cup (1 stick) cold butter (or margarine), cut into small pieces 1 cup milk or nondairy creamer Preheat the oven to 450 degrees. Line a baking sheet with parchment, and set aside. Combine flour, salt and baking powder in a medium bowl, and whisk well. Using a pastry cutter, cut the butter into the flour mixture (don't worry if the butter pieces aren't completely incorporated — they don't have to ORANGE-PECAN- CINNAMON BUTTER 'A cup orange marmalade 1 cup (2 sticks) butter (salted or unsalted) or margarine, softened 'A cup chopped toasted pecans 1/2 tsp. ground cinnamon Combine all ingredients in a bowl, and mash with a rubber spatula until uniform. Form a log on a 12-inch sheet of plastic wrap. Roll the butter overcook!). Alternately, arrange the chicken on a lightly oiled, rimmed baking sheet, and cook in the oven at 425 degrees for about 15 minutes, until just cooked through. Set aside to cool. While the chicken is cooking, pre- pare the rice and couscous: Combine water and rice in a medium saucepan over high heat. Bring to a boil, reduce heat to simmer and cook, covered, for 30 minutes, or until the rice is almost tender. Add the couscous, cover and cook for 5 minutes more. Add the green beans and asparagus, cover and cook for 5 minutes more. Drain the rice-couscous mixture (the colander should have very small holes so the couscous doesn't fall through), rinse lightly under cold water and transfer to a large bowl. Add the olive oil, lemon juice and vinegar, and toss well. Set aside. Cut the chicken into 1-inch chunks, and add to the rice mixture. Allow the rice to cool completely before adding the remaining ingre- dients and salt and pepper to taste. Toss well. Just before serving, adjust salt and pepper again to taste. Serve at room temperature. Makes 6 servings. be). Stir in the milk or creamer until just mixed into a light dough; do not overwork. If the mixture is too soft (you should be able to spoon it into soft "lumps"), stir in a bit more flour. If it is too dry, add a bit more milk or creamer (not all flour is the same). Spoon about 6-10 lumps of dough onto the prepared cookie sheet (the biscuits will spread), and bake for about 12-15 minutes until the tops are light golden (they will be soft inside). Or, dust a clean surface with a bit of flour, pat the mixture (don't overwork!) into a rectangle about 1-inch high and cut the dough into rounds. Re-form the "scrap dough" to make more biscuits. Bake as above. Serve warm or at room tempera- ture. Makes 6-10 biscuits. ,11 BONELESS, SKINLESS CHICKEN BREAST (SOLD FROZEN) IDAHO RUSSET POTATOES BROCCOLI CROWNS 5 LB. BAG ..... 2/$ 5 Gkop Ou4lkole4 mOle 4a4p2ices/ Sale prices are good through Sunday, April 14, 2013. Not all items available at all stores. Save even more time BUSCHIS rizes4 to-of/ with online shopping! buschs.com/MyWay ket WEST BLOOMFIELD FARMINGTON HILLS W. 14 Mile at Farmington Grand River Avenue at Drake 248-539-4581 248-427-7400 Visit www.buschs.com to find all 15 convenient locations. A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU. Ca sr; Open 7 days a week for lunch & dinner • Daily lunch specials starting at $4.99 with 00 lir All lunch specials include rice & refried beans I • Full Bar • Lunch and Dinner Specials Daily We are now taking orders for Holiday Fiesta Trays! tacos ground beef u r f d et n al 0 7 r 1 0 0/ U y t total 0 1 k I OFF i I I I food I bill Exp 4/30/13 not good with any other offer. Dine-in only I L — — — — i 30685 W 12 Mile Rd. at just East of Orchard Lake 1304 E. 11 Mile Rd. • Royal Oak Farmington Hills • 248-474-0902 248-544-8900 www.cameliasmexicangrill.com -Poy in the wrap to form a cylinder, twist the ends and re-shape the wrapped log into a more perfectly formed cylinder. Place the butter log in the refrigerator to harden (up to a week in advance). When ready to serve, remove the plastic wrap from the log, and cut the butter into 1/2-inch slices. Keep the sliced butter chilled until ready to serve. Makes up to 20 servings. All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com . blreot.-Potsi- otvlytmoye Every Thursday Night from 6-8 bring the kids and enjoy Johnny the Magician! • Kid's menu • Amazing Sliders FAMILY RESTAURANT Open 24 hours 10% Senior Citizens discount Carryout Fresh ground coffee 26200 W. 12 Mile Rd. • Southfield • 248-353-3232 47