Kalbi – Korean BBQ Ribs

Nothing says summer like barbecued ribs — big, bold flavor, finger licking goodness and that fall-off-the-bone texture.

Outdoor cooking is a very popular pastime uniting us with friends, family and of course great food. It seems there is no end to ideas on how to make the best barbecued ribs. I’ve definitely tried my fair share of recipes. One that I found quite unique is for the Korean-style Kalbi ribs. 

As in every culture, I’m sure there are many recipes that have been handed down through generations of family members. Korean beef short ribs are cut across the bone (instead of between bones) with 3 bones per slice. The result is a thin strip of meat, about 8-10 inches in length, lined on one side with 1/4 inch thick rib bones. This cut is also known as beef ‘flanken’ ribs.

While in North America, we often braise short ribs for hours in a slow oven, Koreans have a very different approach to cooking this cut of beef. Kalbi is marinated for hours in an Asian inspired marinade and then barbecued for a short amount of time. Kiwi, Asian pears, bottled soda and sugar are all common tenderizing agents used in the marinade for making Kalbi. They are definitely worth a try if you haven’t already.

Kalbi - Korean BBQ Ribs
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Servings
6-8
Servings
6-8
Kalbi - Korean BBQ Ribs
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Servings
6-8
Servings
6-8
Instructions
  1. Using your hands, massage the short ribs with the kiwi puree. Sprinkle each piece evenly with sugar & let sit while you make the marinade.
  2. In a bowl, mix together soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper powder, pepper & soda. Place the ribs in a single layer in a wide shallow pan & pour the marinade over, turning to coat. Cover with plastic wrap & marinate in the refrigerator, turning occasionally, for at least 1 hour, or preferably 12 hours.
  3. Preheat barbecue to medium heat with a rack 4-6-inches from heat. Drain ribs from marinade. Reserve marinade for basting, if desired.
  4. Brush the grill rack with oil & grill ribs until they turn caramel brown, 6-8 minutes on each side. Baste with reserved marinade during the first 10 minutes of grilling if you wish.
Recipe Notes
  • If you prefer, omit the soda & add more sugar or honey for a little extra sweetness.
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Pork Tenderloin with Raspberry-Nectarine Sauce

As May eases into June and the outdoor work increases, it seems like one area you can simplify in your life is in the kitchen. Making good use of your barbecue, along with the fresh produce that is now available, will help do just that.

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. Its the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

A winner when it comes to versatility in that you can cook it whole, slice it into medallions, butterfly and stuff it, grill, roast, stir fry…..

My recipe today is a roast pork tenderloin served with a nice fruity, raspberry-nectarine sauce. Great little Sunday meal!

Pork Tenderloin with Raspberry-Nectarine Sauce
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Servings
4
Servings
4
Pork Tenderloin with Raspberry-Nectarine Sauce
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a blender or food processor, place raspberries, nectarine slices, brandy & honey. Cover & process about 1 minute, until smooth.
  2. In a large plastic bag, place flour, salt & pepper. Slice tenderloin into 1/4-1/2" medallions & place in bag. Shake to coat pieces evenly. In a large skillet, heat oil; saute pork medallions about 4 minutes or until no longer pink.
  3. Heat sauce & spoon some on a serving plate. Place pork medallions on sauce; drizzle with additional sauce. Garnish with additional fresh raspberries if desired.
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European Easter Bread

The aroma of Easter bread baking certainly brings back precious childhood memories. What I recall about my mother’s Easter bread, was that it was a dense, mildly sweet & a very egg rich bread. It was always baked in round ‘cans’ and the taste was unforgettable.

Nearly every country around the world has a traditional Easter bread. Each one is different in some way, a mix of symbolism and satisfying taste. They represent a continuity of traditions from centuries past, including much earlier pre-Christian times. Often these rich, yeasted breads are made in symbolic shapes and are elaborately decorated.

Germany and Austria make several shapes such as : Osterzopf – Easter braid, Osterkranz – Easter wreath or crown, Osternester – Easter nests, Eierimnest – Easter egg nest, Striezel – stacked braided bread.

That being said, I couldn’t resist doing a little ‘version’ of my own. I started with my favorite sweet yeast bread, added some anise flavor and a cream cheese filling. So now you have German osterkranz, Italian panettone and Romanian pasca all in one beautiful EUROPEAN EASTER BREAD.

European Easter Bread
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A heavenly creation!
Servings
16
Servings
16
European Easter Bread
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A heavenly creation!
Servings
16
Servings
16
Ingredients
Bread Dough
Glaze
Servings:
Instructions
  1. In a large bowl, whisk yeast & sugar into lukewarm water; let stand about 10 minutes. With an electric mixer, beat together 3/4 cup sugar, eggs, oil, anise extract, lemon zest, lemon extract, salt & anise seed. Combine egg mixture, melted butter & milk with yeast mixture.
  2. Add 4 CUPS flour, 1 cup at a time to wet mixture. Stir well after each addition. Turn dough out onto a floured surface & knead until smooth & elastic, about 5-6 minutes, adding remaining 1/2 cup flour if necessary.
  3. Coat a large bowl with oil. Place dough in bowl & turn to coat. Cover with plastic wrap & set in a warm place to rise until it doubles in bulk. Meanwhile, cut a piece of parchment paper big enough to cover the bottom & go up the sides of a 10" spring form pan. When dough has risen enough, cut into four pieces.
  4. On the parchment paper, press one piece of the dough into a circle measuring about 10" in diameter. Sprinkle with 1/3 of the mixed peel, leaving a gap at the edge. Press out second piece of the dough on a lightly floured piece of wax paper, place it on top of the first layer & sprinkle with another 1/3 of mixed peel. Repeat with the third & fourth pieces of dough but do not sprinkle mixed peel on the final layer.
  5. Place a glass tumbler on top of the center of the dough circles. Cut dough into 16 segments, starting a the edge of the glass. Lift & twist them away from each other through 180 degrees. Lift & twist through 90 degrees so that the ends are vertical. Press the edges together firmly. Repeat this process with all pairs of segments. Leave glass sitting on top at the center of the circle to form an indentation for the cheese filling. Cover with plastic wrap & set in a warm place to rise for about 1/2 an hour.
  6. Preheat oven to to 325 F. In a bowl, place cream cheese, eggs, sugar & vanilla; mix well. When bread has risen, remove glass & fill indentation with cheese mixture. Bake for about 40-45 minutes. Allow to cool. Brush with honey/water glaze. Sprinkle with powdered sugar.
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Easter Hot Cross ‘Scones’

Eostre is an obscure Germanic and Anglo-Saxon goddess of spring and dawn, and it is thought to be the namesake of the Christian holiday Easter. Because food has always had a close association with Easter, special dishes were cooked in her honor. Most important of these was a small spiced, sweet bun from which our ‘hot cross bun’ derives. These little spiced buns are a rather old English tradition, which are still traditionally eaten on Good Friday. They are marked on top with a cross which is of ancient origin connected with religious offerings of bread.

Hot Cross ‘Scones’ are an easy take on the seasonal classic bun. They are the best of both worlds; hot cross yeasted buns and a tender spicy scone. Scones work for me in the way that most of the time I have the ingredients on hand and they only take about twenty minutes or so to make.

As always, I enjoy the idea of variation in just about everything. I had three scone recipes in mind for today’s blog. One recipe is a hot cross scone made by changing out the regular flour for ‘Kamut’ flour. This flour is made from an ancient grain originally grown by the pharaohs of Egypt. It contains more protein, minerals and other nutrients than modern wheat.

The other two recipes are Spiced Orange & Fresh Apple Hot Cross Scones,  both made with a sour cream batter. Hopefully they will become part of your Easter recipe collection.

Easter Hot Cross 'Scones' X 3
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Servings
24
Servings
24
Easter Hot Cross 'Scones' X 3
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Servings
24
Servings
24
Ingredients
Scone Batter
Glaze
Icing for Crosses
Servings:
Instructions
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt. Add butter; using a pastry blender, blend until mixture forms fine crumbs. Stir in spices, dried fruit & orange zest.
  2. In a small bowl, combine sour cream, eggs, & vanilla; whisk until well blended. Add to flour mixture; stir until a soft dough forms.
  3. Scoop onto lined baking sheet. Bake 15-20 minutes until golden. Remove from oven, combine water & honey glaze. Warm very slightly in microwave; brush over tops of scones. When scones have cooled, decorate with icing crosses.
Recipe Notes

FOR VARIATIONS:

  • To make Kamut Scones use 1 3/4 cup kamut flour & 3/4 cup white flour instead of all white flour.
  • To make Apple Scones add 1/4 of a large apple, peeled & cut in 1/4" dice. to basic recipe.
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Fruited Pork Tenderloin with Moroccan Spices

It seems, we humans have a unique way of coming away from an experience or adventure, forgetting the things we want to and remembering others.

After visiting Morocco in 2014, I have many very interesting memories from our trip. One thing travel does well, is it teaches us so much more than can be learned any other way. On that trip we were travelling with the  Trafalgar  company so our experience was made exceptional.

Many cultures have influenced Moroccan cooking. For some reason, some of these flavors have resonated with me and I seem to find a way to use them no matter what kind of meat I’m cooking.

This dish celebrates the sweetly spiced seasonings of Morocco which pair so beautifully with fruit and couscous. I hope you will try the recipe and enjoy it as much as we did. 

Fruited Pork Tenderloin with Moroccan Spices
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A beautiful presentation with exceptional flavor pairings.
Servings
3
Servings
3
Fruited Pork Tenderloin with Moroccan Spices
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A beautiful presentation with exceptional flavor pairings.
Servings
3
Servings
3
Instructions
Couscous
  1. Heat oil in small saucepan. Add chopped green onion, cumin & ginger; saute until onion is tender. Stir in honey & add broth; bring to a boil. Remove from heat & add couscous, margarine, salt & pepper. Let stand 5 minutes then fluff with fork adding a little more margarine if necessary.
Fruit Stuffing
  1. Chop dates & apricots. Shred apple. In a small bowl combine all filling ingredients adding 1/2 cup prepared couscous.
  2. Preheat oven to 400 F. Trim pork tenderloin & remove 'silver skin', then butterfly. Place a piece of plastic wrap over meat & flatten to even thickness. Sprinkle meat generously with salt & pepper. Line the inside of the tenderloin with fresh spinach leaves. Spread filling mixture evenly on top of spinach leaves. Roll up in 'jelly roll' fashion; place on lightly oiled foil paper on top of oven broiler pan. Rub Fig Balsamic dressing on outside of tenderloin.
  3. Place stuffed tenderloin in oven & bake for 20-25 minutes or until they have reached an internal temperature of 155 F. (68 C), then remove from oven. Allow to rest for 5 minutes. During this time the internal temperature will rise to 160 F (71 C).
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Summer Picnic Menu #2

                                                                MENU

WILD MUSHROOM & GOUDA QUICHE  — SHRIMP & VEGETABLE QUICHE                        

      FRESH SPINACH SALAD —  FRUIT KABOBS & HONEY YOGURT

Summer Picnic Menu #2
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Quiche is great whether it is served hot or cold making it a nice picnic meal.
Servings
6
Servings
6
Summer Picnic Menu #2
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Quiche is great whether it is served hot or cold making it a nice picnic meal.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
Wild Mushroom & Gouda Quiche
  1. Preheat oven to 350 F. Slice green onion & mushrooms. Saute in margarine; add garlic, stirring often. Allow to cook for 5 minutes uncovered so moisture will evaporate. Cut broccoli into florets; add to pan along with red pepper & bacon bits. Cook another 6 minutes; remove from heat. Whisk together eggs, milk & seasonings.
  2. Sprinkle 1/2 of the Gouda cheese in quiche shell. Top with vegetable mixture; then remaining Gouda. Gently pour seasoned egg/milk mixture over all. Bake about 40 minutes or until quiche tests done. Since quiche is made with milk instead of cream (to lighten up on the calories) it tales a bit longer to bake.
Shrimp & Vegetable Quiche
  1. Preheat oven to 350 F. Microwave vegetables ONLY, for a few minutes to soften SLIGHTLY; lay on paper towel along with thawed shrimp to take up some of the moisture. Whisk together eggs, milk & seasonings.
  2. Sprinkle Italian cheese blend over bottom of quiche shell. Top with shrimp, vegetables & cheddar cheese. Gently pour seasoned egg/milk mixture over all. Bake on middle rack for 50-60 minutes or until just 'set'. Cover crust with foil, if necessary, to prevent over browning.
Fresh Spinach Salad
  1. In a large salad bowl, combine salad ingredients. Toss with salad dressing just before serving time or let each person put their own on at the picnic.
Fresh Fruit Kabobs with Honey Yogurt
  1. In a small bowl, combine yogurt & honey (cinnamon if using). Prepare fresh fruit of choice, cutting into bite size cubes. Thread onto 8" wooden skewers. Place in serving container along with sealed container of honey-yogurt dip.
Recipe Notes
  • If you prefer, quiche can be made individually for easy serving.
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‘Sugar Kiss’ Melon with Chicken & Pomegranate

I guess I’m way behind the times because until recently I had never heard of Sugar Kiss  melons. I have had this recipe for cantaloupe filled with a fruity chicken salad in my ‘file’ for many years. Each summer when we are sizzling in the summer heat, it’s one of those cool, main dish salads that is so nice to serve. It checks all the boxes — easy to make, great tasting and a visual treat. I have seen it on many websites so others must enjoy it as well.

So, I’m at the grocery store searching for the ‘ultimate’ cantaloupe when I spot some melons called ‘Sugar Kiss’. I decided to buy one for my salad. Wow! What a bonus that turned out to be. Curious, I tried to find out a bit more about them. It seems the growers have developed a whole family of melons under the ‘Kiss’ name. Along with Sugar Kiss comes Summer Kiss, Golden Kiss and Honey Kiss. 

The Sugar Kiss melon seems to have originated from Taiwan. It has the outside and inside appearance of a cantaloupe  but that’s where the similarities end. The flesh is soft and unbelievably juicy, so much that when you eat it down to the rind you can still squeeze some juice onto your spoon. The flavor is rich and exceptionally sweet.

I hope you find time to give this recipe a try using the Sugar Kiss melon. If you like this kind of a combination it will certainly be for you.

 

'Sugar Kiss' Melon with Chicken & Pomegranate
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Pairing well spiced chicken with the sweetness of the fresh fruit makes this a great combination.
Servings
4
Servings
4
'Sugar Kiss' Melon with Chicken & Pomegranate
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Pairing well spiced chicken with the sweetness of the fresh fruit makes this a great combination.
Servings
4
Servings
4
Ingredients
Lime - Honey dressing
Servings:
Instructions
Melon / Filling
  1. Before cutting, wash melons well, (preferably with a natural fruit & veggie wash). Cut each melon in half making zigzag cuts. Scoop out; discarding seeds & membrane. Remove melon fruit & cut into bite-size pieces; draining melon pieces as well as the shells (of course, drinking the juice).
  2. Mix melon pieces with chicken & spoon equal portions into the empty shells. Top with grapes & pomegranate seeds. Garnish with sliced kiwi.
Lime - Honey dressing
  1. In a small dish, combine dressing ingredients & mix well. Pour over filled melons & serve.
Recipe Notes
  • For the cooked chicken I used the 'Picnic Oven Fried Chicken' recipe from the blog I had posted on April 11/16. I used boneless/skinless chicken breasts. 
  • Bread sticks make a tasty add-on to this salad, if preferred.
  • Make sure you spare yourself the mess when you seed your pomegranate by doing it in a bowl of water.  
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Oriental Style Barbecued Ribs

Barbecuing is synonymous to grilling. The original definition of ‘barbecue’ was to slow-cook meat over an indirect heat source such as in a pit heated with charcoal or wood. This method was to tenderize tough cuts of meat. Although some may beg to differ, its not a sacrilege to roast ribs in the oven. Any time of the year almost anywhere you live, you can enjoy a finger-licking barbecue feast.

It seems anyone who ever cooked ribs, has laid claim to their’s being the most succulent, fall-off-the-bone  ribs ever.  

Thirty years ago, if you can imagine, I acquired a little recipe for a ‘steamed’ version of Oriental-style barbecued ribs. It takes a bit of preparation and time but I always ended up with some real tasty & tender ribs. It is one of those ‘oven roasted, make anytime of the year’, ideas.

Oriental Style Barbecued Ribs
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I am pretty sure you will feel like you 'nailed it' after making these.
Servings
12
Servings
12
Oriental Style Barbecued Ribs
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I am pretty sure you will feel like you 'nailed it' after making these.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Remove 'silverskin' lining from ribs; cut into 1-rib servings. Arrange in a single layer in a 13 x 9-inch baking pan. In a medium bowl, combine remaining marinade ingredients. Pour over ribs. Cover with foil or plastic wrap; refrigerate at least 4 hours or overnight. Drain; reserve marinade. Arrange marinated ribs in a single layer on a broiler rack on the broiler pan. Place broiler pan in a cold oven. Pour boiling water in bottom part of broiler pan until 3/4 full; cover with foil. Turn oven to 300 F. Bake 1 1/2 hours.
  2. Remove foil; increase heat to 350 F. Brush partially baked ribs with marinade. Bake about 20 minutes. Turn & brush with marinade at least once during final baking. If your ribs are extra meaty you may want to bake them a bit longer.
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French Crepes in Paris, France

Today, July 25th, we celebrate my sister Loretta’s birthday.

                  ‘To have a sister like you is like finding a treasure in ones life’.                                                          ‘HAPPY BIRTHDAY, LORETTA’, you deserve all the best!’

In the fall of 2001, Brion & I, joined by Loretta, made our first trip to Europe. Before that our holidays had pretty much been in the USA. This was a whole new learning curve that has forever changed the meaning of travel for us. Our destination was France, starting out in Paris, then renting a car and driving to the west coast then on down through southern France.

The hotel we were staying at in Paris looked out over a ‘pedestrian only’ street. When we arrived it was evening and the street was dark and pretty much deserted. The next morning we heard a lot of hustle-bustle in the street below. When we looked out, the sight was just incredible! The street was lined with shops which were now open for business. It was the most beautiful sight to look down on with all its colors and activity. During the next few days we enjoyed everything Paris  to the fullest.

Down from our hotel we came upon a little street vendor selling crepes of all things. The taste was amazing! Fifteen years later, they have joined our ‘taste of a memory’ food list, knowing that so much of it was time & place.

Crepes are such a great meal. Simple to make with so many options whether it is a savory or sweet version. One of our favorite savory choices is a Seafood Crepe,  which I feature in my ebook, ‘LIVING LARGE ON A LEAN FOOD BUDGET’. For a sweet treat, you might enjoy to try these Strawberry-Citrus Crepes.

French Crepes
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Crepe batters can be stored in the fridge for a day ---- cooked crepes in the freezer.
French Crepes
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Crepe batters can be stored in the fridge for a day ---- cooked crepes in the freezer.
Ingredients
Basic Crepe Batter
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
Servings:
Instructions
Crepes
  1. Place all ingredients in blender; whirl for 1 minute at high speed. Scrape down sides, whirl for another 15 seconds. Pour into a bowl & cover; refrigerate 1 hour. Heat a non-stick griddle to 350 F. Measure about 3 Tbsp of batter per crepe onto griddle. With back of spoon form batter into an 8-inch circle. Cook until golden on each side then lay on a wire rack to cool.
Gouda Crepe Sauce
  1. In a small saucepan, melt margarine; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Add cheese & blend.
Seafood Filling
  1. In a large skillet, saute zucchini, onion & garlic in oil for several minutes. Add mushrooms, green pepper & water chestnuts; cook 1 more minute. Combine ginger, soy sauce & water in a cup; add to vegetable mixture along with seafood. Gently stir fry ONLY until seafood is cooked. Reserve 1/2 cup Gouda sauce & add the rest to mixture.
  2. Divide filling between crepes; roll crepes & place on serving plates. Spoon remaining sauce over each of the filled crepes. Place each meal in microwave (covered) for 15 - 20 seconds on high. Sprinkle with toasted sesame seeds if desired. Serve immediately.
Strawberry-Citrus Filling
  1. In a small saucepan, combine water, cornstarch, lemon juice, orange juice & sugar; blend well. Over medium heat, bring to a boil, stirring constantly until mixture thickens & becomes clear. Remove from heat & set aside to cool. Slice strawberries either by hand or using an egg slicer. In a small dish, combine yogurt & honey.
  2. In a large bowl, gently fold about 1 1/2 cups citrus glaze together with sliced strawberries (I used about 3 large strawberries per crepe). Lay 12 crepes on work surface & place equal amounts of strawberry/glaze mixture on one half of each crepe. Fold over opposite side then fold in half again. Place 3 crepes on each of four serving plates. Sprinkle with powdered sugar if desired. Serve Honey/Yogurt on the side as well as any extra citrus sauce you have left from filling.
Recipe Notes
  • I have been making crepes for a long time but have never bothered to buy a 'crepe' pan to cook them in. A non-stick griddle has always worked great for me.  Using a 1/4 measuring cup, first to pour a circle of batter on the griddle then with the bottom of it, keep enlarging the crepe to the size you want.
  • Being able to make all your crepe ingredients the day before then putting it all together on the day served is such a bonus.
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Fig & Gorgonzola Chicken Breast with Raspberry Glaze

I have always enjoyed incorporating different varieties of cheese into my cooking. Like the saying goes ‘cheese makes it better’. One of the few kinds both Brion and I are not fond of though, is Blue Cheese. Never being able to get past that real strong smell and flavor, it came as a surprise to me when I tasted Gorgonzola and loved it.

During some vacation time we spent on the Monterey Peninsula in California, I noticed in a brochure, an advertisement for a place called Gayle’s Bakery & Rosticceria. It was in a small beach town called Capitola, about 64 km (40 miles) north of the Monterey Peninsula. We thought we should check it out as it would give us a nice day trip up the coast. The trip turned out to be more than what we expected. 

We arrived at Gayle’s right around noon. The place was bustling with business. It had a massive rotisserie and deli case packed with roasted chicken, slow barbecued ribs, hot entrees, salads and sandwiches. In the bakery cases were desserts that could give any French bakery some pretty stiff competition. I stood there trying to make a lunch choice and decided on a very ordinary looking spinach-Gorgonzola pasta. Wow! It was so good, I wouldn’t dream of ordering anything else in future visits. My love affair with Gorgonzola continues.

That afternoon we explored Capitola with its beautiful beaches and historic and colorful architecture, very reminiscent of a Mediterranean village.

I have seen numerous recipes using Figs & Gorgonzola so I thought I would try a little experimenting and see what I could come up with. Achieving just the right balance of sweet and savory can be tricky sometimes. Here is my adaption of Fig & Gorgonzola Chicken Breasts with Raspberry Glaze.

Fig & Gorgonzola Chicken Breast with Raspberry Glaze
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Chicken breasts go from ordinary to extraordinary!
Servings
4
Servings
4
Fig & Gorgonzola Chicken Breast with Raspberry Glaze
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Chicken breasts go from ordinary to extraordinary!
Servings
4
Servings
4
Instructions
Raspberry Glaze
  1. In a small bowl, combine glaze ingredients & set aside.
Chicken
  1. Flatten chicken breasts to an even thickness. In a large, resealable plastic bag, place Fig Balsamic dressing with flattened chicken breasts. Gently massage bag to distribute dressing on all of the breasts. Marinate in the refrigerator for several hours.
  2. In a medium bowl, combine cheese, figs, walnuts, bread crumbs, & spices. Cover & set in fridge until ready to stuff chicken breasts.
  3. At baking time, preheat oven to 350 F. Grease a sheet of foil large enough for chicken breasts. Lay breasts on a piece of plastic wrap; divide Gorgonzola filling mixture evenly between them. Gently press filling down slightly. Fold one half of each breast over forming a pocket; secure with a toothpick. With a spatula, place breasts on greased foil in baking pan tucking in any extra filling that might have fallen out. Use any leftover fig marinade to brush over breasts.
  4. Bake, uncovered for 35-40 minutes or until meat thermometer reads 170 F. Place chicken breasts on serving platter. Discard toothpicks. Slightly warm Raspberry Glaze in microwave & drizzle over chicken.
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