Flatten Your Curve: CCB Recipe of the Week

CCB Chefs - we want to hear from you! We will post recipes each week for you all to try - feel free to share your experience and provide your favorite recipes through the CCB Connect tab at the top of the page!

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Another week and another delicious recipe! This comes from the recipe book of Kathy Rembs, AVP, Client Associate in our Trust Department.

Roasted Corn Guacamole - Bring summer flavors home!

Ingredients

• 1 cup fresh or thawed frozen corn kernels

• 2 large avocados cut into 1/2-inch dice

• 1 large tomato, cut into ¼-inch dice

• ¼ cup chopped cilantro

• 2 T. minced red onion

• About 1 teaspoon minced fresh or pickled jalapeno pepper

• 1 teaspoon minced garlic

• 2 tablespoons fresh lime juice

• 1 teaspoon cider vinegar

• 1 ½ teaspoons coarse salt

• ¼ teaspoon cumin

• 2 T. vegetable or canola oil

Directions

1. Preheat the oven to 450 degrees. On a baking sheet, toss the corn with 1 tablespoon oil. Roast, tossing often for 7 to 8 minutes until golden. Let cool, then transfer to a medium bowl.

2. Fold in the avocado, tomato, cilantro, onion, jalapeno and garlic.

3. Stir in the lime juice, vinegar, coarse salt, cumin and 2 tablespoons of vegetable/canola oil.

4. Cover and refrigerate up to 6 hours.

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This recipe was submitted by Marla Youk, the Director of Marketing.

Chocolate Fruit Tart

This fruit tart is so easy to put together, rich, smooth and melts in your mouth.

Bonus: It contains fruit so it MUST be healthy!

Ingredients

For the crust:

• You can either buy an already made oreo cookie crust OR use a package of oreo cookies, crush them into crumbs, add 6 tablespoons of melted butter, press then into the bottom of the pan and bake for 10 min at 340 degrees.

For the filling:

• 1 (8 ounce) package cream cheese, softened

• 1/2 cup white sugar

• 3 tablespoons Hershey's Cocoa Powder

• 1 tablespoon milk

• Assorted fresh fruit: raspberries, blackberries, strawberries (halved), blueberries (fresh or frozen)

• 1/4 cup apricot preserves

Directions

1. In medium bowl, beat cream cheese, sugar, cocoa powder, milk and vanilla until smooth and well blended.

2. Spread mixture over over chocolate crumb crust. Refrigerate until chilled.

3. Arrange fruit on cream cheese mixture.

4. Heat preserves until thin, cool slightly. Glaze the fruit with preserves and refrigerate until set

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This recipe was submitted by Susan Mulhall-Smith , Relationship Banking Officer at Mission Hills.

Frank's Redhot Buffalo Chicken Dip

This robust creamy dip tastes like Buffalo Chicken Wings but without the mess. Serve hot with celery sticks, crackers or veggies.

Prep: 5 minutes | Cook Time: 25 minutes | Servings: 32

Ingredients

• 1(8 oz) pkg Philadelphia cream cheese, softened

• (8 oz) pkg Philadelphia cream cheese, softened

• ½ c. Frank's RedHot Original Cayenne Pepper Sauce or Frank's RedHot Buffalo Wing Sauce

• ½ c. blue cheese or ranch salad dressing

• 2 c. shredded cooked chicken

• ½ c. crumbled blue cheese or your favorite shredded cheese

• crackers or vegetables, for serving

Directions

1. Heat oven to 350 degrees.

2. Combine cream cheese, buffalo sauce, salad dressing, chicken and crumbled cheese in a 1-quart baking dish.

3. Bake 20 minutes or until mixture is heated through. Garnish as desired. Serve with crackers or vegetables.

4. Reduced Calorie Recipe: Substitute neufchatel cheese for the cream cheese and low fat options for the salad dressing and blue cheese.

Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.

Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

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This recipe was submitted by Megan Eisenhauer, a graphic designer at 1 Ward Parkway.

Chef Megan's Italian Meatballs

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. You can substitute water or beef broth for the milk, if preferred. Toss together with your favorite pasta!

Prep: 30 minutes | Cook Time: 20 minutes | Servings: 12

Ingredients

• ⅓ cup plain bread crumbs (no breadcrumbs no problem, I used an italian roll, toasted it and ground it up)

• ½ cup milk

• 2 tablespoons olive oil

• 1 onion, diced

• 1 pound ground beef

• 1 pound ground pork (I had no pork, just used beef)

• 2 eggs

• ¼ bunch fresh parsley, chopped

• 3 cloves garlic, crushed

• 2 teaspoons salt

• 1 teaspoon ground black pepper

• ½ teaspoon red pepper flakes

• 1 teaspoon dried Italian herb seasoning

• 2 tablespoons grated Parmesan cheese

Instructions

1. Cover a baking sheet with foil and spray lightly with cooking spray.

2. Soak bread crumbs in milk in a small bowl for 10 minutes.

3. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 10 minutes.

4. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour. (Cheater method: I used the freezer for 5 minutes)

5. Preheat an oven to 425 degrees F (220 degrees C).

6. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.

7. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

8. Toss together with your favorite pasta or have a meatball sub!

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This Recipe was submitted by hobby chef Vinika McIntosh, a relationship banker at 1 Ward Parkway.

Pan-Seared Skirt Steak + Chimichurri

Skirt steak is gaining popularity these days because it offers great flavor, tenderness, and affordability. Instead of wasting time on a marinade, I prefer to reverse the process by slicing the meat thin and pouring all of the chimichurri sauce over the meat prior to serving.

Cook Time: 26 minutes | Servings: 6

Ingredients

• 2 pounds skirt steak

• 3/4 cup plus 2 Tbsp. extra virgin olive oil, divided

• 2 1/2 teaspoons kosher salt, divided

• 2 teaspoons freshly ground black pepper, divided

• 1/4 cup finely chopped red onion

• 2 large garlic cloves, minced

• 1/4 cup red wine vinegar

• 1/2 cup chopped fresh parsley

Instructions

1. Place a 12-inch cast-iron skillet over medium-high heat 2-3 minutes or until hot. Coat steak with 2 Tbsp. oil, and season both sides of steak with 1 1/2 tsp. salt and 1 tsp. pepper.

2. Cook steak in hot skillet 3-4 minutes on each side or until a meat thermometer inserted into thickest portion registers 130° (medium-rare).

3. Transfer steak to a cutting board, and cover loosely with aluminum foil; let stand 5 minutes.

4. Meanwhile, make chimichurri by stirring together onion, garlic, remaining 1 tsp. salt, and remaining 1 tsp. pepper in a small bowl.

5. Stir in vinegar; let stand 5 minutes.

6. Stir in parsley.

7. Add remaining 3/4 cup oil in a slow, steady stream, whisking constantly until smooth.

8. Cut steak diagonally across grain into ¼-inch-thick slices, and place on a serving platter.

9. Pour chimichurri over sliced steak, and serve immediately.