MEXICAN CHICKEN SALAD

This is the perfect time of year to be dining outside here in Fayetteville - beautifully flavorful and fresh, this Mexican Chicken Salad is the perfect accompaniment to your al-fresco experience.

MEXICAN CHICKEN SALAD

1 cup corn kernels
1 lettuce
2 hot, cooked chicken breasts, sliced
4 to 5 radishes, sliced
1 cup cherry tomatoes, halved (I used a mixture of red and yellow tomatoes)
1/2 cucumber, cut into 2 cm chunks
handful of cilantro leaves
2 teaspoons buritto or taco seasoning mix
1 teaspoon brown sugar
2 tablespoons olive oil
2 tablespoons lime juice

Cook the corn in a saucepan of boiling, lightly salted water for 1 to 2 minutes. Drain and set aside. Tear the lettuce into bite sized pieces and arrange on a serving platter. Add the chicken, radishes, tomatoes, cucumber, cilantro leaves and corn.
Lightly whisk the burrito seasoning mix, brown sugar, olive oil and lime juice together in a small jar. Taste and add a little salt if needed.
Drizzle dressing over salad and serve.
Enjoy!

EDAMAME SALAD and BLACK BEAN AND QUINOA SALAD and LIMA BEAN AND SPINACH SALAD

Lovely, healthy side salads - perfect for the seasonal transition.

EDAMAME SALAD

1 12 ounce bag of frozen edamame
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
2 tablespoons shredded basil leaves
2 tablespoons olive oil
freshly ground black pepper to taste

Cook the edamame according to package directions. Drain and cool.
Place the cooled edamame in a bowl, add cranberries, feta cheese, basil, olive oil and pepper. Gently stir to combine. Serve chilled.
Enjoy!

Recipe adapted from About You Magazine, July 2013
www.aymag.com/Recipes/‎

BLACK BEAN AND QUINOA SALAD

1 cup uncooked quinoa
2 cups water
1 can (15 ounces) black beans, drained
1 can (15 ounces) corn, drained
1/2 red bell pepper, diced
1 teaspoon pickled jalapeños, diced
2 green onions, chopped
1/2 cup cilantro, chopped
1 tablespoon olive oil
2 limes, juiced
2 chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon hot sauce
salt and pepper to taste

Cook the quinoa in water for 15 to 20 minutes. Mix the quinoa, black beans, corn, red pepper, jalapeño, green onion and cilantro in a large bowl. Mix the olive oil, lime juice, chipotle, cumin, coriander, hot sauce and salt and pepper in a small bowl. Toss the salad in the dressing.
Enjoy!

LIMA BEAN AND SPINACH SALAD
SALAT IZ FASOLI I SHPINATA

1 cup frozen lima beans
10 ounces fresh spinach
3/4 cup walnut pieces
3 cloves of garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 teaspoon ground coriander
pinch of dried red pepper flakes
fresh lemon juice to taste
salt and freshly ground black pepper

Cook lima beans in a pot of boiling water, until heated through, about 5 minutes. Drain the beans, place in a bowl. Cook the spinach in boiling, salted water until cooked through. Cool until manageable, then squeeze the spinach to remove any excess water.
Combine the spinach, walnuts, garlic, vinegar and olive oil in a food processor and process until smooth.
Gently stir the spinach mixture into the beans along with the parsley, coriander, and dried red pepper flakes. Season with lemon juice, salt and pepper. Cover and refrigerate for 1 hour before serving.
Enjoy!

Recipe adapted from "Please to the Table, the Russia Cookbook", Anya von Bremzen and John Welchman

GRILLED CORN AND BLACK BEAN SALAD

It gives me great pleasure to dream about the fresh produce that will soon be readily available. Trips to the grocery store and Farmers Market are always so wonderful and even more delicious when there is a large variety of fruits and vegetables in season.
With Daylight Savings in effect today, beautiful, bright summery salads like this Grilled Corn and Black Bean Salad are closer to being freshly procurable.

GRILLED CORN AND BLACK BEAN SALAD

4 ears fresh corn, shucked
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons chili powder
salt and freshly ground black pepper
2 cans (15 ounces each) black beans, rinsed and drained
1 bunch radishes, trimmed and thinly sliced
3 green onions, thinly sliced
1/3 cup chopped cilantro
4 ounces queso fresco, crumbled (optional)
1 avocado, cut into cubes

Heat grill to medium. Add the corn and grill until charred in spots, about 10 minutes. Let cool completely.
In a large bowl, whisk together the olive oil, lime juice, chili powder and 1/2 teaspoon salt. Using a large, sharp knife, carefully cut the corn kernels from the cobs and transfer to the bowl.
Add the beans, radishes, green onions and cilantro, toss well. Divide the salad among plates, top with queso and avocado.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelray.com/‎

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE and ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE and SHAVED FENNEL AND ARUGULA SALAD and FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA and SALAD WITH YOGURT TAHINI DRESSING and STRAWBERRY MANDARIN ORANGE CHOPPED SALAD and TOMATO AND CORN SALAD and GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

There is almost nothing I enjoy more, than a small interesting salad, paired with a glass of wine. Whether I'm at home or eating out, I love this light, fresh combination.

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

2 peaches
2 tablespoons fresh lemon juice, divided
4 to 6 tablespoons of olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
4 to 6 ounces baby greens

Wash peaches. Cut in half, remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice, toss.
Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season to taste with salt and pepper.
Add baby greens to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
Enjoy!

Recipe adapted from Bon Appetit, August 2007
www.bonappetit.com/recipes‎

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

1 1/2 pounds buternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tablespoons olive oil, divided
1 tablespoon maple syrup
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
salad greens
1/2 cup toasted walnuts
3/4 cup grated parmesan cheese

Heat oven to 400F.
In a large bowl, combine squash, 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, then spread the squash evenly over a baking sheet. Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, in a small saucepan combine the apple cider, vinegar and shallots. Bring to a boil over medium-high heat then cook for 6 to 8 minutes or until the liquid is reduced to about 1/4 cup.
Remove the saucepan from the heat and whisk in the mustard, the remaining 1/2 cup of the olive oil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place salad greens in a large serving bowl. Add the roasted squash mixture, the walnuts and the parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper and serve immediately.
Enjoy!

Recipe adapated from The Morning News, January 2009

SHAVED FENNEL AND ARUGULA SALAD

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/3 cup olive oil
salt and freshly ground black pepper
5 ounce package of arugula and spinach mix
1 fresh fennel bulb, trimmed, halved, thinly sliced
1/3 cup kalamata olives, pitted and halved
2 cups parmesan cheese shavings

Whisk the lemon juice, red wine vinegar and anchovy paste in a small bowl to blend. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.
Toss greens, fennel and olives in large bowl with dressing. Sprinkle cheese over.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA

1/2 cup goats milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 bunches of arugula, stems trimmed
12 to 15 ripe black Mission figs, halved lengthwise
1/2 to 1 cup mint leaves, torn
salt and pepper to taste

Whisk together yogurt, goat cheese, honey, vanilla extract and lemon juice. Season with salt and pepper and set aside.
Place arugula on plates, top with figs and mint. Drizzle with dressing and season with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, September 2009
www.bonappetit.com/recipes‎

SALAD WITH YOGURT TAHINI DRESSING

2 tablespoons tahini
1/4 cup boiling water
1 garlic clove, minced
1/2 cup plain yogurt (I used Greek style)
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
romaine lettuce
arugula
a handful of radishes, cut in half and sliced
a handful of cherry tomatoes, halved
1/2 cucumber, peeled, seeded and diced

Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients.
Place the lettuces in a large bowl and stir to combine with 1/4 cup of the dressing so its just lightly coated. Divide the lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly scatter the radishes, tomatoes and cucumber. Drizzle each portion with with another tablespoon or two of the dressing and serve immediately.
Enjoy!

STRAWBERRY MANDARIN ORANGE CHOPPED SALAD

FOR THE DRESSING
2 tablespoons honey
1/2 teaspoon paprika
2 tablespoons apple cider vinegar
juice of 1 lemon
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
ground black pepper to taste
FOR THE SALAD
1 cup baby spinach
1 cup baby arugula
1/2 cup strawberries, sliced
1/4 cup mandarin oranges, drained
1/3 cup slivered almonds, toasted
2 slices of bacon, cooked and crumbled (optional)

In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning as needed.
In a large bowl, combine salad ingredients and toss to mix.
Drizzle dressing over salad and toss to coat.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2010
www.arkansasonline.com/news/features/food/‎

TOMATO AND CORN SALAD

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds of heirloom tomatoes, cut into cubes
2 ears of corn, cooked and sliced off the ear
3 cups of arugula

In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, and arugula. Toss to coat.

Enjoy! and I would love for you to share this with your friends!

WALDORF SPINACH SALAD

1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
salt and freshly ground black pepper to taste
1 (9 ounce) package baby spinach
2 gala apples, thinly sliced
1 cup thinly sliced celery
4 ounces extra sharp white cheddar cheese, shaved
1 cup cashew nuts

Mix together the honey, oil, vinegar, mustard, cinnamon and garlic.  Season to taste with salt and pepper.
In a large bowl, mix together the spinach, apples, and celery. Drizzle with the dressing and top with cheese and nuts.
Enjoy!

GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

2 to 3 ears of fresh sweet corn
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
1 tablespoon snipped chives
2 hearts of romaine lettuce, halved lengthwise
1 cup chopped tomatoes
1/4 cup feta cheese

For chive vinaigrette, combine 2 to 3 tablespoons of the olive oil, the sherry vinegar, mustard and chives. Mix well.
Place the corn on the rack of a covered grill, directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender.
Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette, toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and freshly ground black pepper.
Top with feta.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2013

RICOTTA CORN CAKES

My husband and I were meeting friends for a rare Sunday night dinner out, and I thought the kids would enjoy these Ricotta Corn Cakes, served with bacon and a salad - brunch for dinner.
I mixed, cooked and left these savory, dense, delicious fritters piping hot, before handing the responsibility of the kids and food over to the babysitter for a couple of hours, and walking down to the restaurant with my beloved for our grown-up time.

RICOTTA CORN CAKES

2 ears fresh corn
1 cup flour
1 cup milk
1/2 cup ricotta cheese
2 eggs
salt and freshly ground black pepper
2 tablespoons chopped fresh chives
olive oil as needed

Using a sharp knife, cut kernels from cobs.
In a mixing bowl, combine the flour, milk, ricotta and eggs. Season with salt and pepper. Stir in corn and chives.
Heat about 2 tablespoons of oil in a large skillet over medium heat. When the oil is hot, ladle about 1/4 cup of batter into pan and cook 2 minutes on each side, or until golden brown.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2013
www.arkansasonline.com/news/features/food/‎

THE BICICLETTA and RICOTTA APRICOT AND CRISP PROSCIUTTO TARTINE and CAMBODIAN GAZPACHO and SHRIMP WATERMELON SALAD and LEMON LAMB LOLLIPOPS WITH CHICKPEA PUREE and COCONUT CORN ICE CREAM WITH BROWN SUGAR SYRUP AND PEANUTS

My husband and I first developed the "Appetizer Crawl" while we were on vacation in Las Vegas, many years ago. There are so many incredible restaurants there, and we usually stay a very short time, so rather than spend the entire evening dining at just one place, we walked and ate our way along the strip, choosing small portions at each restaurant.
We decided to incorporate this theme at a recent dinner party, and made multiple small plates, rather than one larger entree.
This is one of my favorite dinner menus ever, but the guests, their witty repartee, and noises of appreciation was what really made night a memorable one.

THE BICICLETTA

ice cubes
2 ounces campari
1 1/2 ounces dry white wine
1/2 ounce club soda
lemon slice for garnish

Fill wineglass with ice. Add campari, wine and soda, stir to mix. Garnish with lemon slice.
Makes one.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/recipes‎

RICOTTA APRICOT AND CRISP PROSCIUTTO TARTINE

2 tablespoons olive oil
4 fresh apricots, pitted and halved, each half cut into thirds
salt
baguette, sliced and lightly toasted
4 slices of proscuitto
1/2 cup ricotta, at room temperature
freshly ground black pepper
6 to 8 mint leaves, roughly torn

Heat broiler, brush apricots lightly with olive oil and season with salt.
Place apricots on a cookie sheet and cook until just tender.
Swirl 2 tablespoons olive oil in a medium pan set over medium high heat. Once hot, add prosciutto and cook until darkened in spots, less than 1 minute per side.
Transfer to a paper lined plate.
While baguette slices are warm, spread generously with ricotta. Top with proscuitto and apricots. Garnish with oil, salt, pepper and mint.
Enjoy!

Recipe adapted from The Wall Street Journal, June 2013
online.wsj.com/public/page/magazine-food.html‎

CAMBODIAN GAZPACHO

1 carrot shredded
4 tablespoons white balsamic vinegar
pinch sugar
pinch salt, plus more to taste
1 16 ounce can tomato juice 
2 English cucumbers, roughly chopped
2 red bell peppers, seeds and stems removed
3 tomatoes, roughly chopped
1/2 jalapeno, seeds removed
10 basil leaves, stems removed
4 tablespoons rice wine vinegar
freshly ground black pepper
20 cilantro leaves, stems removed

In a small bowl, combine carrot, vinegar, sugar and salt. Set aside for 1 hour.
In a blender, combine tomato juice, cucumbers, bell peppers, tomatoes, garlic, jalapeno, basil and rice wine vinegar. Pulse until slightly pureed. Add salt and pepper to taste and additional vinegar as desired.
Divide gazpacho evenly among bowls or serving glasses. Top each with pickled carrot and cilantro.
Enjoy!

Recipe adapted from Shape Magazine, September 2012
www.shape.com/healthy-eating/healthy-recipes‎

SHRIMP WATERMELON SALAD

2 lemons
1/4 watermelon, rind removed, diced
salt and freshly ground black pepper to taste
1 tablespoon finely chopped sweet onion
3 tablespoons of mayonnaise
2 tablespoons finely chopped celery
1 pound peeled and deveined, cooked shrimp
2 tablespoons fresh tarragon
salad greens

Grate zest from lemons to equal 1 tablespoon. Cut lemons in half, squeeze juice from lemons to measure 3 tablespoons.
Place onion in saute pan with a little butter or cooking spray, cook until tender. Stir in mayonnaise, celery, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice. Stir in shrimp and tarragon. Season with salt and pepper to taste.
Place arugula and cubed watermelon on individual plates, sprinkle with remaining 2 teaspoons of lemon zest and 2 tablespoons of lemon juice. Season with salt and pepper to taste, top with shrimp mixture.
Enjoy!

Recipe adapted from Southern Living, August 2012
www.southernliving.com/food/kitchen-assistant/‎

LEMON LAMB LOLLIPOPS WITH CHICKPEA PUREE

1 to 2 racks of lamb, cut into individual chops
salt and freshly ground black pepper to taste
6 tablespoons olive oil
4 cloves of garlic, finely chopped
3 tablespoons finely chopped fresh rosemary
1 lemon, juiced
1/2 cup finely chopped onion
2 tablespoons fresh thyme leaves
1 tablespoon tomato paste
1 cup chicken stock
2 cans chickpeas, rinsed
1/2 cup grated parmesan cheese
2 bunches kale leaves
freshly grated nutmeg

Season the lamb chops with salt and pepper. In a small bowl, combine 2 tablespoons of olive oil, 2 cloves of garlic, the rosemary and the lemon juice.
Coat the chops with the marinade and let stand at room temperature for 15 minutes.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and thyme, season with salt and pepper. Cover the pan and cook, stirring, until the onion is softened, 6 to 7 minutes. Stir in the tomato paste. Add the stock and bring to a low boil. Transfer the mixture to a food processor, reserve the saucepan. Add the chickpeas and cheese to the food processor, puree. Spoon the mixture into the reserved saucepan, cover and keep warm over low heat.
Position a rack in the uppermost part of the broiler and preheat to high. Broil the chops, turning once, for 6 to 8 minutes.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add 2 cloves of garlic and swirl for 1 minute. Add the kale and cook until wilted, 3 to 5 minutes, season with salt, pepper and nutmeg.
To serve, top the chickpea puree with a chop, serve with the greens.
Enjoy!

Recipe adapted from Everyday with Rachael Ray, March 2013
www.rachaelraymag.com/recipes/‎

COCONUT CORN ICE CREAM WITH BROWN SUGAR SYRUP AND PEANUTS

BROWN SUGAR SYRUP
2 teaspoons coriander seeds (I could only find ground coriander seeds)
1 cup dark brown sugar
1/2 teaspoon whole black peppercorns
salt
ICE CREAM
6 ears of corn, husked
2 14 ounce cans of unsweetened coconut milk
3/4 cup condensed milk
1 teaspoon salt
GARNISHES
1 cup salted, roasted peanuts, coarsely chopped
finely grated lime zest

BROWN SUGAR SYRUP
Toast coriander seeds (or ground coriander) in a small dry skillet over medium heat, stirring often, until fragrant, 1 to 2 minutes. Transfer to a cutting board, crush with a mortar and pestle (if not already ground).
Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns, season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain, cover and chill.
ICE CREAM
Cut the corn kernels from the cobs into a large bowl, reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs and condensed milk, cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover and let steep for 1 hour. Discard cobs.
Strain corn mixture through a fine mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible, discard solids. Whisk in salt. Cover corn ice cream base, let chill for at least 4 hours or overnight.
Process ice cream base in an ice cream maker according to manufacturers instructions. Transfer to an airtight container, cover and freeze for at least 3 hours and up to 1 week.
GARNISHES
Spoon some syrup in the bottom of the bowl, scoop ice cream on top. Garnish with peanuts and lime zest.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes‎

SMOKY CHIPOTLE COD WITH CORN

Memories are made around the dinner table - and I love it when we have the opportunity to sit down as a family and enjoy each others company and fun, wonderful, healthy food.
This was a simple week night dinner, that we all enjoyed, and although I left the aioli off the kids plates, as they havent developed a taste for spicy foods yet, they thought the rest of this fresh summery meal was delicious.

SMOKY CHIPOTLE COD WITH CORN

1 pound of cod fillets
1 cup clam juice
1/2 cup white wine
1 teaspoon cornstarch
1/3 cup mayonnaise
1 canned chipotle chile pepper in adobo sauce, chopped
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flour
3 tablespoons olive oil
1 onion, diced
1 1/2 cups corn kernels
1/4 cup chopped parsley

Rinse fish fillets and pat dry, set aside.
In a bowl, combine clam juice, white wine, and cornstarch, set aside.
For the chipotle aioli, in another bowl combine mayonnaise, chipotle pepper, vinegar, and mustard. Cover and chill.
Sprinkle cod pieces with salt and pepper. Heat a skillet over medium-high heat. Swirl in 2 tablespoons of the olive oil, add the cod and cook, undisturbed, 2 minutes or until opaque and browned on the bottom. Turn fillets over, cook 2 to 3 minutes more until opaque and browned. Transfer to a plate.
Swirl remaining tablespoon of olive oil in the pan, over medium-high heat. Add onion and corn, and season with salt and pepper.
Cook 1 minute, then pour clam juice mixture into pan, bring to boiling. Boil gently, uncovered for 3 to 5 minutes. Return cod to pan, cover and reduce heat to medium. Cook 5 to 8 minutes, or until cod is just cooked through to center.
To serve, dollop with the chipotle aioli, and sprinkle with chopped parsley.
Enjoy!

Recipe adapted from Better Homes and Gardens, April 2013
www.bhg.com/recipes/‎

CRAWFISH DIP and SAUCY CRAWFISH WITH WHOLE CORN GRITS

We were fortunate to be invited to two crawfish boils this past weekend and definitely relished the fresh, delicious crustaceans superbly seasoned and tipped out on newspaper covered tables with corn on the cob, whole heads of garlic, potatoes and artichokes.
Crawfish season is usually from March until June, when they can be enjoyed at their plumpest, with their relatively soft shells making them easier to peel. Although this celebrated season is coming to an end, the frozen meat is easy to find year round in the freezer section of the store, making it easy to indulge in these recipes any time.

CRAWFISH DIP

1/2 cup butter
1/2 cup green onions, sliced
1 red pepper, diced
1 (1 pound) package frozen, cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4 ounce) jar diced pimiento, drained
2 teaspoons creole seasoning
1 (8 ounce) package cream cheese, softened
baguette slices, to serve

Melt butter in a saucepan over medium heat, add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients, cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted baguette slices.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/

SAUCY CRAWFISH WITH WHOLE CORN GRITS

GRITS
3 1/2 cups milk, divided
1 1/2 cups fresh corn kernels
1 chipotle chile, canned in adobo sauce
1 1/2 cups water
1/2 teaspoon salt
1 cup uncooked grits
1/2 cup shredded cheddar cheese
3 tablespoons sour cream (can use light)
CRAWFISH
1 1/2 tablespoons flour
2 teaspoons olive oil
1/4 cup chopped andouille sausage
2/3 cup chopped green bell pepper
1 tablespoon garlic
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
2 teaspoons tomato paste
8 ounces of cooked crawfish tail meat (about 1 2/3 cups)
1 cup milk
1/4 cup sour cream
1/4 cup chopped fresh chives, divided

To prepare grits, combine 1/2 cup milk, corn and chipotle chile in a blender. process until the corn is coarsely chopped.
Combine remaining 3 cups milk, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan, bring to a simmer over medium-high heat. Gradually add grits, stirring with a whisk. Cover, reduce heat, and simmer 11 minutes or until thick, stirring frequently.
Remove from heat, add cheese and 3 tablespoons of sour cream, stirring until cheese melts. Keep warm.
To prepare crawfish, place flour in a large nonstick skillet over medium heat, cook 4 minutes or until lightly browned, stirring frequently. Remove flour from pan, set aside, wipe pan clean.
Return pan to medium heat. Add oil and sausage to pan, cook 3 minutes, stirring occasionally. Add onion, bell pepper, garlic thyme, and 1/4 teaspoon salt, cook 3 minutes, stirring occasionally. Add reserved flour, tomato paste, and crawfish, cook 1 minute, stirring frequently. Remove from heat. Stir in 1/4 cup sour cream. Sprinkle 1 tablespoon chives over crawfish mixture. Stir 3 tablespoons chives into grits, serve with crawfish mixture
Enjoy!

Recipe adapted from Cooking Light, August 2012
www.cookinglight.com/food/recipe-finder/‎

SPICY CHICKEN AND CORN CHOWDER and ROASTED CAULIFLOWER POTATO SOUP

I am hoping we have seen the last of the really cold winter weather - I'm ready for Spring and the joys of a warmer season.
However, I will definitely make the best of the remaining chill in the air and enjoy the pleasures that come with it - lighting the fire in the dining room and eating dinner in front of its warm glow, and cooking hearty fare.
These soups aren't too heavy, but have enough depth and vigor to stand up to the still cool weather.

SPICY CHICKEN AND CORN CHOWDER

2 cups chicken stock
2 chicken breasts
6 slices of bacon, chopped
1 onion, chopped
4 cloves garlic, minced
2 cans corn
1 jalapeño, stemmed, seeded and finely chopped
salt and freshly ground black pepper
1/4 teaspoon ground red pepper
1/2 cup half and half
cilantro

In a saucepan, bring the chicken broth to a boil. Add chicken and just enough water to cover, simmer, covered until chicken is cooked through, about 15 minutes.
Transfer chicken to a plate and reserve broth. Chop chicken into bite sized pieces, set aside.
Cook bacon, onion and garlic in a pot over medium heat, until the bacon is crisp and vegetables are tender, about 7 minutes.
Add corn, jalapeño, salt, pepper and red pepper to taste, and reserved chicken broth and cook a further 8 to 10 minutes. Stir in half and half, chicken and bacon and cook just until heated through, about 5 minutes.
Serve topped with cilantro.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2012
ww.nwaonline.com/.../2012/.../icebox-cake-recipe-still-provides-chi...

ROASTED CAULIFLOWER POTATO SOUP

1 head cauliflower, core removed and cut into florets
2 potatoes, peeled and cubed
2 1/2 tablespoons olive oil, divided
salt and freshly ground black pepper
1/2 cup chopped shallot
1 tablespoon minced garlic
1/2 teaspoon dried thyme
3 1/2 cups chicken stock
1/2 cup cream
2 cups sharp cheddar cheese
1/2 cup buffalo sauce
blue cheese crumbles

Heat oven to 400F. Prepare a rimmed baking tray with foil and spray with cooking spray. In a large bowl, toss cauliflower and potatoes with 2 tablespoons olive oil, salt and pepper. Roast in the oven for 20 minutes, or until tender.
Meanwhile, in a saucepan over medium heat, saute shallot in remaining 1/2 tablespoon olive oil until soft, about 3 to 4 minutes. Add garlic and thyme, cooking until fragrant, about 30 seconds.
Pour in chicken stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.
Puree in blender in batches. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and buffalo sauce (I made this soup for the whole family, so left the buffalo sauce on the side). Stir until cheese is melted and soup is warmed through.
Sprinkle with blue cheese crumbles and drizzle a little buffalo sauce on top for an extra kick.
Enjoy!

Recipe adapted from Noble Pig
http://noblepig.com/2013/01/cheesy-buffalo-roasted-cauliflower-potato-soup/

TOMATO STACK SALAD WITH CORN AND AVOCADO

My husband decided he wanted to invite some acquaintances from twitter over for dinner. Having no idea what we were getting ourselves in for, we planned what we hoped would be a fresh and delicious menu. This was one of my favorite dishes, flavorful but light - and the dressing was one of the best I have tasted.
The evening could have gone either way, but thankfully, the group who came were absolutely fabulous, a truly wonderful, interesting mix of people, that made it a fun evening, full of great conversation, delightful appreciation of food, and who we would welcome back any time.

TOMATO STACK SALAD WITH CORN AND AVOCADO

2 bacon slices
1/4 cup low-fat buttermilk
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh basil
2 tablespoons low-fat mayonnaise
2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper, divided
2 ears shucked corn
4 tomatoes, cut into slices
1/8 teaspoon salt
1/2 ripe peeled avocado, thinly sliced
4 teaspoons olive oil

Heat the grill to high heat.
Heat a large skillet over medium heat. Add bacon to pan, cook 8 minutes or until crisp. Drain bacon on paper towels, and chop.
Combine buttermilk, chives, basil, mayonnaise, vinegar and garlic, stirring with a whisk. Stir in 1/4 teaspoon pepper.
Coat corn with cooking spray. Place corn on grill rack, grill 8 minutes or until well marked, turning occasionally. Remove from grill, cool slightly. Cut corn kernels from cobs.
Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates.
Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads, top each salad with chopped bacon.
Enjoy!

Recipe adapted from Cooking Light, August 2012
www.cookinglight.com/