Fried Corn

Yep, Southerners have figured out a way to fry each and every vegetable that might grow in this region. One of my all-time favorites is Fried Corn--this is not the deep-fried ear of corn that some have done; this is a different ear all together (ha ha ha).

This scrumptious comfort food has all the earmarks (ha ha ha) of great Southern cooking: 1) Needs a cast iron skillet; 2) takes some effort/work/time; 3) requires both bacon grease and butter--and some even add cream!; 4) worth every bit of the extra effort and calories--so good!!! It's one of those recipes that takes people back to their grandmother's cooking.

Here's the way we do it (like most handed-down recipes, this is an intuitive thing):

4-6 ears of field corn (Silver Queen, Incredible, Peaches and Cream, etc.) (this is the stuff you find at roadside stands and farmer's markets usually)
1 T. or so bacon grease
1 T. or so of sugar
3/4 t. or so of salt
pepper to taste (lots is good)
1/4 c. butter

1. Cut the corn off the cob: the method here is partly what lends good fried corn, so pay attention, all you non-Southerners. Cut the top half of the kernels off. Then, using the flat/back edge of the knife, scrape the milky insides of what's left. Your cob will look like some little animal got to it and managed to suck out the insides of all the kernels--that's normal. You'll have a small pile of mushy, milky corn "stuff" on your cutting board along with the top halves of the kernels. Scrape it all into a bowl.

2. Add remaining ingredients (except bacon grease) to corn in bowl.

3. Heat enough bacon grease in cast iron skillet to generously cover bottom of skillet. This recipe cooks down pretty significantly, so you don't need a massive skillet--but it should be a good 8-inches or so (or bigger).

4. When grease is HOT (we are "frying" here, remember?), add corn mixture in bowl. Stir it around (a wooden spoon works well) and fry it for a while on medium high heat (maybe 3-4 minutes). After a few minutes on the high heat, turn it down to low and add 1/4 cup of water or so. It will begin to thicken; if you need to, you can add a little more water. What you're looking for as far as finished product goes is a slightly dry-looking, thick, porridge-y mixture that resembles creamed corn. You must taste it and make sure your "seasonin's" are correct. Like I said, this is an intuitive thing. You should be tasting elements of salt, sweet, corn, and goodness. This step takes a good 20 minutes or so; longer if the corn is more mature.

5. Enjoy!!! You won't get a heaping serving, but it's worth every minute of effort.

Serves 4-6; recipe doubles easily if you have the patience to cut off that many kernels

Easy Baked Custard

This is an easy baked custard that you can adapt almost infinitely to any diet out there. I concocted it during one of our low-carb crazes (I inflicted one of my trials on my brother and sister-in-law and learned two important things: it gets sweeter as it cools, and you need to make sure you use the correct amount of sweetener). Enjoy!

3 eggs
2 c. dairy (see below)
1/4 c. sugar or sugar substitute*
1 t. vanilla

*if using a "measures like sugar" box of artificial sweetener, use at least 1/4 cup. If using the little packets, use a little less.

Whirl all in blender. Pour into four ramekins. Place ramekins in 13x9-inch pan and fill pan with about an inch of water. Bake at 350 degrees for 35-40 minutes, or until set. Can top with seasonal berries if desired.

Serves 4

Dairy Options (these all have similar outcomes):
**low-cal: half skim milk and half evaporated skim milk
**low-fat: half skim milk and half non-fat cottage cheese (or use evaporated skim milk for either of these)
**low-carb: half cottage cheese and whipping cream (this one is our favorite)
**truly decadent: all whipping cream
**ordinary: whatever dairy/milk you have on hand

Banana Snack Cake

This yummy cake is called "snack cake," but it is plenty sweet enough to be dessert, too. If you're a whole grain nut like me, you might like to know that white whole wheat flour works great in this recipe (why I care about whole grains when it's accompanied by this much butter and sugar, I don't know). It freezes wonderfully which may help you refrain from being truly gluttonous when the pan is sitting there on your counter full of chocolate-y, warm, streusel-topped, banana goodness.

Recipe from EASY Cuisine: Meals for a Month

3/4 c. butter, softened
1 c. sugar
1/4 c. brown sugar
2 eggs
1 c. mashed banana (2 large)
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups flour (I use white whole wheat)
1 cup milk chocolate chips (I use bittersweet)
1 cup chopped pecans
1/2 cup brown sugar
3 tablespoons butter

1. Preheat oven to 350 degrees. Grease and flour 13x9-inch pan. In large mixing bowl, beat first quantity of butter with sugar and first quantity of brown sugar until light and fluffy. Add eggs, mashed banana, and vanilla, beating until smooth. Sift together baking powder, baking soda, salt, and flour and add to banana mixture; mix until blended. Stir in chocolate chips and pour into prepared pan.
2. In small bowl, combine pecans with remaining brown sugar and butter; mix until crumbly. Sprinkle over batter in pan. Bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean. Cool completely and cut into bars.
   
3. To freeze: wrap each bar individually in freezer wrap and place in large rigid container. Label, seal, and freeze bars.
4. To thaw and serve: Loosen wrapping from bars and let stand at room temperature for 1-2 hours, until thawed.

Serves 10-12

Easy Pork Chops

This is the main way I cook pork chops these days. Some day I'll post my mother's oh-so-yummy-but-more-labor-intensive way, but for now, this is it. Super easy and always great results. The premise is that a cold pan yields juicier chops--works for me!

Recipe from Cook's Illustrated #67, March-April, 2004

4 bone-in pork rib or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels and with two small slits cut in the side*
1 teaspoon vegetable oil
salt and pepper
1/2 teaspoon sugar

*I've used all kinds of pork chops, bone-in and boneless, with or without the small slits in the side

1. If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
2. Place chops, sugared-side down, in 12-inch nonstick skillet (I prefer my cast iron skillet which I place on the burner to preheat, violating their cold pan philosophy; if I'm using a nonstick skillet, I follow recipe as given). Using hands, press meat of each chop into pan. Set skillet with chops over medium heat; cook until lightly browned, 4-9 minutes. Using tongs, flip chop. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3-6 minutes (begin checking temperature at 2 minutes); chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest 5 minutes; do not discard liquid in skillet. (I do not cover mine when I'm using the cast iron skillet....)
3. Add any juices accumulated on platter to skillet. Set skillet over high heat and simmer vigorously until reduced to about 3 tablespoons, 30 seconds to 90 seconds; adjust seasonings with salt and pepper to taste. Off heat, return pork chops to skillet, turning chops to coat with reduced juices. Serve chops immediately, browned-side up, pouring any remaining juices over.

Serves 4

Soups Index

AF=Aldi Friendly ☺

Aunt Jeanne's Taco Soup (AF)
Asian Chicken Soups (two versions)

Barley Soup with Caramelized Onions and Pecorino Romano Cheese
Basic Beef Stew
Basic Lentil Soup

Black Bean Chili (AF)
Busy Day Soup (aka Mean Soup)

Butternut Squash Soup

Chicken and Rice (AF)
Chicken (or Turkey) Soup with Lentils and Barley 
Chicken Stew (AF)

Cream of Turkey and Wild Rice Soup
Cuban Black Bean Soup

Famous Chili (AF)

Karen's Gumbo
Italian Sausage and Navy Bean Soup (AF)
Mom's Split Pea Soup
Potato and Cabbage Soup--in the Microwave (AF)
Quick and Easy Potato Soup (AF)

Red Chili (AF)
Red Lentil Soup with Garam Masala
Tomato Basil Soup (AF)
Turkey Soup (AF)
White Bean and Garlic Soup

White Chili

Foolproof Brown Rice

In my days of more leisurely cooking, I subscribed to Cook's Illustrated--perhaps the best cooking magazine out there. It often had recipes for really great ordinary things in it like this rice recipe (along with very exotic and time-consuming dishes like Chicken Biryani). This is now the only way I cook brown rice (and I never cook white rice). This rice is not mushy, very nutty in flavor, and freezes great! (With some rice in the freezer, you really can whip up a stir fry in no time or pull out a can of beans and have beans and rice in a jiffy).

Recipe from Cook's Illustrated #68 (May-June, 2004)

1 1/2 cups long-, medium-, or short-grain brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in an 8-inch square glass baking dish*.
2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

Serves 4 to 6 (to double, use 13x9-inch pan; cooking time remains the same)

*may use 8-inch ceramic dish with lid instead of glass pan.

Salads Index

AF=Aldi Friendly
RBP = Recipe Box Project

Pasta Salads
Barley "Pasta" Salad
Pasta Salad with Arugula and Sun-Dried Tomatoes

Greens/Vegetable/Side-Dish Salads
2 Cherry Tomato Salads (AF)
Gourmet Fall Salad
Favorite Fall Salad
Green Bean Salad with Feta
Green and Gold Salad with Citrus Ranch Dressing
Dilled Cucumber Salad (AF)
Fattoush (Pita Salad)
Marinated Cucumbers (AF)
In-A-Pinch Cucumber Salad (AF)

Pickled Vegetables (AF)

Chinese Cucumber Salad (AF)
Oriental Slaw
Greek Salad (AF)
Winter Salad (AF)
Fresh Spinach Salad (AF) (RBP)
Sensation Salad
Broccoli Salad (AF)
Broccoli Slaw
Tomato Salad
Corn Salad (AF)

Sweet Salads
Aunt Jeanne's Raspberry Salad (AF)
Carrie's Orange-Raspberry Jell-O Salad (AF)
Lime-Cottage Cheese Salad (AF) 
Fluffy Lime-Jell-O Salad (AF) 
Fresh Fruit Salad (AF)
Peach Jell-O Salad

Main Dish Composed Salads
Gringo Chicken Salad (AF)
Fajita Salad with Salsa Vinaigrette (AF)
Classic Chicken Salad (AF)
Chicken Salad Oriental
Grilled Cajun Chicken Salad (AF)
Chicken Fettucine Salad
Grilled Chicken and Tortellini Salad
Greek Salad (AF)

Greek Villagers Salad (AF)
Mediterranean Chicken Salad (AF)
Apple Walnut Chicken Salad (AF)

Main Dish Bean Salads
Texas Caviar
Black Bean and Rice Salad

Chick Pea Salad

Chicken, Corn, Black Bean, and Tomato Salad

Dressings
Basic Vinaigrette

Honey-Herb Vinaigrette
Lite Balsamic Vinaigrette (AF)
Sweet Asian Salad Dressing + Crunchy Topping

Homemade Ketchup

I know I've probably just lumped myself firmly into the "granola" camp with the title of this post alone, but you need to hear me out. We don't go through much ketchup in this house (our condiment of choice, even for the kids, is barbecue sauce--aahh.... the food of the gods, especially Sticky Fingers sauce. Mmmmm....on fries, baked potatoes, hamburgers, chicken, pork chops, and, of course, pulled pork. But I digress).

I was whipping up Crock-Pot Stuffed Peppers one morning and realized to my chagrin that we were out of ketchup (this is after I've already assembled the entire thing)! We only buy little bottles as it is, but this was a tragedy! Crock pot meals are supposed to be easy, thrown together in the morning, and done with for the day. Thankfully, I remembered seeing this recipe on the web at one point--you know what they say: necessity is the mother of invention. So, undaunted, I decided I would whip it up. Better than nothing, right?

I might be truly converted to homemade ketchup. This was a SNAP to make, and I nearly always have these ingredients on hand. Way more complex tasting than storebought ketchup (and certainly cheaper). It reminded me of a really good meatloaf glaze/topping. I'm going to tweak the spices and sugar--it's a touch sweet for my tastes and my "pinches" were a little generous; however, it's incredibly yummy and makes the store bought stuff taste very fake. You must try it! Ketchup freezes fine, so you could even whip up a bigger batch and just freeze some.

The recipe and all accompanying information below are copied from Hillbilly Housewife (a great resource; click here for the recipe link).

• 6 ounce can tomato paste
• 1/4 to 1/3 cup tap water (depending on desired consistency, I like it with 1/3 cup)
• 2 tablespoons vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 pinch cloves
• 1 pinch allspice
• 1 pinch cayenne pepper
• 1/4 cup brown sugar

This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.

To reduce the sodium content simply omit the salt.

To reduce the sugar content replace the brown sugar with 1-teaspoon molasses and 1/4 cup granulated Splenda.

Regular ketchup is chock full of sugar, salt, preservatives and all sorts of things you probably don't want to think much about. Low Sugar and Low Salt ketchups cost $3 for a small bottle. With this recipe you can make 12 ounces for less than 50¢. It tastes best after the seasonings have a chance to blend, but it can be used right away in a pinch. It tastes very good too, similar to regular ketchup only fresher tasting, and not so cloying and oversweet.

This recipe, created by me personally [the Hillbilly Housewife], has become quite popular on the web. Folks have copied it, altered it slightly, usually using 1/4 cup water instead of 1/3 cup, and many cooks have discovered just how tasty it is. One of the nice things about creating a popular recipe is that when you release it on the net, it grows wings and develops a life of it's own.

Makes 12 ounces.

Dried Beans (Field Beans)

Field beans, as they're sometimes called, are incredibly nutritious, economical, and work for a variety of recipes/meals. They're also one of the best early finger foods. All three of my kids love 'em--plain. They enjoy them in dishes, but really seem to enjoy them best just scooped onto their little plates with no adornment. Field beans are harvested when nearly dry, then dried fully, and then sold as the familiar dry beans: pinto, black, navy, cranberry, cannellini, kidney, etc. You can buy these beans fairly cheaply in canned form (i.e. already cooked), but they pack a lot of sodium per serving. You can boil them at home, cook them in a pressure cooker, or, my new favorite method, cook them in the crock pot. I based my recipe largely on a recipe from allrecips.com called "Refried Beans without the Refry" that is good as written (for pinto beans--a bit spicy), but works equally well with a variety of other dried beans as follows. You don't even need to soak them! Here is my now standard bean recipe:

1 pound dry beans, picked over and rinsed
1 onion, peeled and halved
2 tablespoons minced or crushed garlic
2 1/2 teaspoons salt (half of the original recipe)
1 3/4 teaspoons pepper (optional--depends on age of your child)
1/8 teaspoon ground cumin, optional
2 cups (1 can) chicken broth (preferably low sodium)
7 cups water

Savory, bay leaves, and other similar spices all work well with beans. Feel free to experiment with these. The original recipe calls for 1/2 jalapeno, chopped, which adds a nice kick if your family likes spicy things.

Put all in crock pot and cook for 8 hours on high. If more than a cup of water evaporates out, add some back in. (Pintos take 8 hours; black beans take less--just check 'em every now and then).

1 pound of dry beans yields roughly 6-8 cups. Each regular can usually contains 1 3/4 cups. Cooked beans also freeze well in their cooking liquid.

Crock-Pot Stuffed Peppers

Red peppers are coming rapidly into season, so take advantage of them and make this simple stuffed peppers recipe. (I'll buy extra ground beef and make up little patties for my kids with some of the same seasonings. Then, I can cook them in the skillet just before dinner--they won't eat the peppers, so why waste one?!).

Recipe from Saving Dinner*
*serving suggestions for this meal include brown rice, steamed green beans, and a dollop of low-fat sour cream

1 10-oz. bag frozen corn
3/4 pound extra-lean ground beef
1 8-oz. can tomato sauce
salt and pepper to taste
1/2 teaspoon garlic powder
1 cup Cheddar cheese, shredded (~4 oz.)
1/2 teaspoon Worcestershire sauce
1/4 c. onion, chopped
6 red bell peppers
2 tablespoons ketchup
3 tablespoons water

1. In a large bowl, combine all ingredients except bell peppers, ketchup, and water. Stir well.
2. Stuff peppers two-thirds full and place carefully in Crock-Pot. Pour 3 tablespoons of water into the Crock-Pot and pour ketchup over tops of peppers.
3. Cover and cook on low 7-9 hours or on high 3-4 hours.

Serves 6

Cookbook Review: The Ultimate Southern Living Cookbook

As usual, there is now an All New Ultimate Southern Living Cookbook. Mine is merely the Ultimate Southern Living Cookbook, and I'm going to be a little stick-in-the-mud who resists change because I don't believe it could get much better. The cover pictured is the one I have, still available on amazon.com (clearly, that's where my picture is from...). Oxmoor House Publishers, the Southern Living publisher, no longer has the older version (sigh). So, this review will be of a book that has limited availability.

That being said, Southern Living has a well-earned reputation for producing outstanding recipes/cookbooks. I'm sure the new one is just as good. This is a cookbook that is a little high in fat/calories and effort for my current level of ordinary cooking, but some of our family's ALL-TIME favorites come from this book (Chicken-Pecan Quiche, Oven-Fried Pork Chops, Mexicana Brunch Pie, to name a few). I'm sure I'll post those at some point on this blog.

This is a cookbook that has a great variety of recipes, most of which are very family friendly, and all of which could be whipped up for company untried. If I'm in the mood to cook something I've never attempted before, this is one of those cookbooks I can use to experiment with, even if guests will be eating my first attempt. There are many nice color photographs sprinkled throughout, as well as helpful comments at the beginning of many recipes (quick and easy, family-friendly, healthy, etc.). Each recipe also gives the caloric content, fat grams, etc. per serving (no carb gram list for those watching carb counts).* There is also a menu suggestion section which is quite helpful.

Of course, the recipes cater to a southern audience. You'll find great recipes for Squash Casserole, Chicken and Sausage Gumbo, and the ubiquitous biscuits and pound cakes in here. There are plenty of recipes that aren't limited to southern tastes, but it is definitely the place to turn if you're in the mood for something distinctly southern. If you enjoy southern style food and enjoy cooking, check this cookbook out. Mine was a wedding gift, and it has been well used.

*Because of the caloric information, my husband and I realized anew why cheesecake should be an occasional treat! But, when we're in the mood, this cookbook has several amazing looking versions!

Blueberries

Blueberries are another item just coming into season here in the Southeast. Now's the time to stock up! Blueberries can be frozen as is--no washing needed. Just throw them in a ziploc bag or plastic storage container and pull out needed amount later on. But in case you want to eat some of those little bursts of flavor now, here are some ideas:

1. Blueberry pancakes or muffins (everyone already has recipes for these; if not, simply add 1/2 cup blueberries directly to batter or drop blueberries individually onto pancakes)\
2. Blueberries and cottage cheese: a great snack
3. Blueberries on your morning cereal (or in oatmeal, yogurt, etc.)
4. Blueberry Yogurt Shake
5. Frozen Yogurt Blueberry Pops

If you have an infant, blueberries are simple to prepare for baby food and enhance ordinary pear or apple purees especially. They are also good to add to infant cereals. Simply boil in small amount of water until berries start to burst. Then, blend with enough water to process in blender. Freeze in ice cube trays. Pop 1-2 cubes out to add to chosen puree (they work best as an addition rather than a meal in themselves). Blueberries do not belong to the same family as the more highly allergenic berries such as strawberries and raspberries; usually they may be given to infants much younger than a year old in contrast to these other berries.

Website Review: Kitchen Parade

Kitchen Parade is a fun new recipe website I just discovered. It has a blog associated with it that is all about eating vegetables, and it has scores of searchable recipes. One of the best features is that you can search for seasonal recipes--this will help you make the most of farmer's markets, what might be on sale that week in the grocery, and what you might be growing in your own garden. It's also a great place to find recipes for any given vegetable or fruit. There's a Weight Watchers link on there for some WW friendly recipes, as well as various healthy eating tips. The producers live in the north/Canada region of North America, so their growing seasons will be a bit behind those of us who live in the heat-drenched south. Check it out for veggie inspiration. Time to try something new!

Baby Greens Recipes

I always thought I didn't like "greens." For Southerners, this is a fairly wide category, and most grocery stores carry the rather ubiquitous collards, turnip greens, and, occasionally, mustard greens. I always sail past those, turning my nose up at the memory of thoroughly cooked greens that my grandfather then dipped cornbread in at the dinner table. Yuk.

But, I recently discovered baby greens--a whole different vegetable! They're definitely worth a try and they're still in season (in fact, some greens will grow throughout the year). If you can find a farmer's market that has the baby variety, try some! We actually found ours at a little Asian grocery store and are planning a return trip because we enjoyed them so much. A nice change from salad. We haven't converted the kids, yet, but there's still time.

Here are links to two recipes we really like (and the baby bok choy recipe is incredibly easy):

Baby Bok Choy with Garlic (Recipe #104240)
Ontario Greens (first recipe on the page) (we made ours with baby mustard greens)

Farmer's Markets and In-Season Produce

If you've never been to a Farmer's Market or local produce stand, you are missing out! Here in the Southeast, at least, these places start becoming veritable cornucopias about this time of year.

Strawberries are gone and asparagus is waning, but greens, lettuces, green onions, peas, and early summer squashes are proliferating daily. Soon, we'll begin to see mountains of zucchini, yellow squash, berries of all sorts (blueberries are beginning to trickle in even now), and tomatoes of every shape, size, and color (did you know there are yellow and orange tomatoes?). Cucumbers and corn will start piling up. Then, the melons hit! What a glorious season! Peaches, plums, and cherries are our first tree fruits--cherries are kicking off the season now with peaches close on their heels. By the end of the summer, we'll be seeing early apples and pears. MMMMmmmmm.....

So, why go to the trouble of making an extra stop on your grocery run? Here are a few good reasons:

• economical: most Farmer's Markets offer great prices on their produce; in addition, more of the money you pay goes back directly to the farmer
• variety: have you ever seen Lady Peas in Kroger? Or even fresh green peas?
  
• taste: I hardly need mention that the produce in these places is so much tastier than its storebought counterparts because it was picked when it was ripe--rather than very early and allowed to ripen in transit; it also lasts longer because it's usually so fresh
• health: I've learned to eat more vegetables this way; for instance, I thought I didn't like "greens." Well, whaddya know?! I DO like baby greens (sort of like baby spinach)--I tried out some baby mustard greens this past week and they were mighty tasty!
  
• local money: there's just something neat about supporting local businesses and farmers, I think
• environmentally friendly: even if you don't buy organic produce, you're still sparing needless gasoline used to power big transport trucks from California or Florida

Periodically this summer, we'll feature a "Farmer's Market" week during which we'll highlight recipes that feature in-season produce in our neck of the woods. Enjoy! Try something new!!

You can check what's in season in your neck of the woods at this website: Field to Plate. Then, ask around for places supplying local produce in your city. We have a couple of Farmer's Markets, but we also have a local produce store which offers the usual California carrots and such in the winter, but brings in a lot of locally grown produce during the growing season.

Gringo Chicken Salad

Mmmmm.... A nice Tex-Mex twist to traditional chicken salad.

Recipe from the Memphis Junior League cookbook, Heart and Soul

4 c. chopped cooked chicken
2 c. shredded sharp cheddar cheese (8 ounces)
1 16-ounce can kidney beans, drained (or black beans--even better)
1/2 c. chopped onion
1/2 c. sliced ripe olives
1/2 c. chopped sweet red or green pepper
1/2 c. mayonnaise or salad dressing
1/2 c. low-fat dairy sour cream
1 t. chili powder
1/2 t. ground cumin
1/4 t. dried basil, crushed
salt and pepper to taste
shredded lettuce
2 medium avocados, seeded, peeled, and sliced (optional)
2 medium tomatoes, chopped
corn chips

In a large bowl, combine chicken, cheese, kidney beans, onion, olives, and red pepper. In a small bowl, stir together mayonnaise, sour cream, chili powder, cumin, basil, salt, and pepper. Stir into chicken mixture until coated. Cover and chill. Serve on a bed of shredded lettuce topped with avocado slices, chopped tomato, and corn chips.

Makes 6-8 main-dish servings.

Fajita Salad with Salsa Vinaigrette

This is one of my favorite lettuce-based chicken salads (as opposed to mayonnaise-bound types). Very refreshing on a hot summer day.

Recipe from Weight Watchers' Take Out Tonight!

Salsa Vinaigrette
1/2 c. prepared salsa
1/4 c. chopped red onion
2 T. chopped fresh cilantro
1 T. fresh lime juice
1 T. balsamic vinegar
1 t. Dijon mustard
1/4 t. salt

Puree above ingredients in a blender. Set aside.

Salad
4 (1/4-pound) skinless boneless chicken breasts
1 T. Cajun seasoning
1 t. olive oil
4 c. mixed salad greens
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 tomato, chopped
1/2 avocado, peeled and chopped

Sprinkle both sides of the chicken with the Cajun seasoning. Heat a medium nonstick skillet over medium-high heat. Swirl in the oil, then add the chicken and cook until lightly browned and just cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board. Let stand 5 minutes, then slice into 1/2-inch-thick strips.

Place the salad greens and bell peppers in a large bowl. Top with the chicken strips, tomato, and avocado. Serve with the Salsa Vinaigrette.

Classic Chicken Salad

I haven't tried this particular recipe, I confess, but it's from a tried and true cookbook (an older edition of the Better Homes and Gardens New Cookbook). I never measure "stuff" when I throw together chicken salad, so this recipe is for those of you who need a little guide. Feel free to add and take away whatever strikes your fancy (extra chopped veggies, etc.).

3 cups cubed cooked chicken

1 1/2 cups diced celery

3 hard-cook eggs, quartered

3 sweet pickles, chopped

1 teaspoon salt

mayonnaise or salad dressing

Mix chicken, celery, eggs, pickles, and salt. Moisten with mayonnaise.

Serves 8.

Chicken Salad Oriental

This addictive chicken salad is my mother's wonderful creation. My husband requests it often! Adjust ingredients/seasonings to the amount of leftover cooked chicken you have.

1 package Oriental flavored Ramen noodles

slivered almonds

green onions

chopped cooked chicken

mayonnaise

1. Toast crumbled noodles in toaster oven or regular oven. Watch closely because they can burn quickly! (Entire package may not be needed; depends on how much chicken you have)

2. Toast almonds if desired.

3. Chop green onions (enough to suit amount of chicken/to taste).

4. Combine chicken, onions, almonds, and crumbled noodles.

5. Moisten salad with enough mayonnaise to hold it together; this will be a drier chicken salad than those gooey deli-creations.

6. Season with contents of Ramen seasoning packet to taste (we often use half or less for a fairly good sized amount of salad).

Grilled Cajun Chicken Salad with Spicy Ranch Dressing

This is a wonderful summer dinner entree! My husband loves it. I'll include a link to the original recipe on Epicurious.com, but the versions below are our slightly simplified versions.

Absolutely Quickest Version

Grilled chicken strips

Romaine lettuce

pecans (halves or pieces)

raisins

Cajun Ranch dressing (storebought equivalent)

More involved, but still faster than original, version

For seasoning

2 teaspoons salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

Mix all together in small bowl. (Save the salt until the end)

For salad dressing

1 bottle favorite store bought Ranch dressing

Add 1 1/2 teaspoons seasoning mixture to salad dressing and blend. (add salt to taste--some store bought dressings are saltier than others).

For salad

1 cup buttermilk
1 1/2 pounds skinless boneless chicken breast halves
1 5-ounce package mixed baby greens (or whatever salad greens you have on hand)

1/2 cup pecans, toasted

1/4 cup raisins

1. Rub remaining seasoning mixture (with salt added) onto chicken. Place chicken in medium bowl. Pour 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.

2. Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.

3. Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.

Serves 4

Chicken Fettuccine Salad

This is my neighbor's recipe. It's hearty, refreshing, and makes a lot (which makes all the steps a little more worthwhile).

Dressing:
1 cup mayo
1 teaspoon dried dillweed
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper

Mix all ingredients and set aside.

Salad:
8 ounces fettuccine noodles
3 tablespoons olive oil
4 skinless, boneless chicken breast halves
1/4 cup wine vinegar (I use white)
1 teaspoon salt
1 cup chopped celery
1/2 cup chopped fresh parsley
1/4 cup chopped green onions
1 cup chopped pecans
red leaf lettuce

1. Cook and drain fettuccine. Toss with olive oil.
2. Cook and chop chicken. Toss with vinegar and salt.
3. Combine fettuccine, chicken, and next four ingredients.
   
4. Toss all with dressing.
   
5. Serve on a bed of red leaf lettuce. You can also add a little Italian vinaigrette and mix in more lettuce.

Serves 8-10

Healthy Summer Desserts

Summer is perhaps the BEST and EASIEST season to cut back on sugar. Why? There is so much fresh fruit that needs little to no adornment, delivers a vitamin boost, and curbs your sugar cravings! Below are some of our favorite summer "desserts":

1. Watermelon (growing up, our family of four would quarter a watermelon, each wield a knife and fork, and go to town.... Mmmmm....)

2. Peaches (peel if you want, slice/chop, and sprinkle with a small amount of sugar. Let sit while you eat dinner. They'll be ready for a decadent-tasting, low calorie, perfect summer dessert. No cake or cobbler topping needed!)

3. Berries (all berries are divine with a little heavy cream poured over....)

4. Fruit salad (use this as your final course for dinner and you won't be craving dessert; melons, berries, bananas, peaches and/or nectarines all are good and can all be cut up ahead of time)

5. Fruit and cheese platter (this is a good appetizer as well; apples, grapes and melons work well paired with various cheeses)

Creamy Green Beans

This is a standard offering at my in-laws' Sunday lunch table (which is always full of guests or family). I just found out that this recipe comes from an older edition of one of my favorite cookbooks: Better Homes and Garden New Cookbook. Why do they change a good thing? But I digress. We've tried to find the publication date and can't. It's not the 1953 edition now out in facsimile; she was given it when she got married in 1971. These beans are yummy!

2 9-oz. packages frozen cut green beans
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1 teaspoon sugar
1 teaspoon seasoned salt
1 teaspoon vinegar
1 cup dairy sour cream

Cook beans according to package directions. Cook onion in butter till tender but not brown. Add remaining ingredients and dash pepper; heat through (do not boil). Drain beans; top with sauce.

Serves 6 to 8.

Make Ahead Note: my in-laws cook the onions for the sauce before church, so everything is easy to throw together after church.

Springtime Peas

We had fresh green peas this past Sunday at my in-law's house, and they were worth every penny of the exhorbitant price they commanded at the farmer's market! This is the way my mother-in-law cooked them; this recipe is from an older edition of the Better Homes and Garden New Cookbook. We've tried to find the publication date and can't. It's not the 1953 edition now out in facsimile; she was given it when she got married in 1971.

2 pounds fresh peas, unshelled
3 to 6 lettuce leaves
1/3 cup sliced green onion
1 teaspoon sugar
1/2 teaspoon salt
dash pepper
dash dried thyme, crushed
3 tablespoons butter or margarine

Shell peas. Cover bottom of skillet with lettuce; top with peas and onion. Sprinkle on sugar and seasonings; add butter. Cover tightly and cook over low heat 10 to 15 minutes or till peas are done. Serves 4.