Who wants to stay in a
hot kitchen on a sweltering late summer day? Nobody I know.
The season is quickly passing us by, but we all know that August
is one of the hottest months of our summer here in the High
Country. Heating up an already warm kitchen is not my idea of
a comfortable evening, so head out to the grill or plan to do
your baking and cooking early in the day before the heat index
rises.
Most of all – enjoy!
Grilled Chicken Salad
4 boneless, skinless chicken breast halves
2 Tbs. lemon juice
2 Tbs. olive oil
2 tsp. lemon pepper
2 Vidalia onions, thickly sliced
4 lg. mushroom caps
1 cup mayonnaise
Hot sauce to taste
Salt and pepper to taste
Place chicken breast halves in a large re-sealable plastic
bag with lemon juice, olive oil, and lemon pepper. Shake to
coat, and marinate in the refrigerator for at least 1 hour.
Preheat grill for high heat. Lightly oil the grill grate.
Place onions and mushrooms on grill (best if on foil or grill
sheet to keep from falling through grates); cook until lightly
charred on both sides; set aside. Place chicken onto the grill,
and discard marinade. Cook for 15 minutes, turning once, or
until juices run clear. Remove from heat, cool, and chop.
Chop onions and mushrooms; in a large bowl, thoroughly mix vegetables
with chicken, and mayonnaise. Season with hot sauce, salt, and
pepper. Cover, and refrigerate until serving.
White Bean Salad
3 cups white beans, soaked and cooked until just barely tender
(15-30 minutes less cooking time)
1 Tbs. chopped oregano
4 oz fresh mozzarella, cubed
1 chopped tomato
¼ cup chopped red onion
1Tbs. balsamic vinegar
2 Tbs. olive oil
Salt and pepper
2 Tbs. chopped basil
In large bowl, mix the beans, oregano, mozzarella, tomato and
onion.
Whisk vinegar and oil in the small bowl, then stir into the
salad. Season with salt and pepper and chill. Serve topped with
basil.
Summer Fruit Pizza
1 (18 oz. package refrigerated sugar cookie dough
1 (8 oz.) container frozen whipped topping, thawed
1 sliced banana (sprinkled lightly with lemon juice)
1 cup sliced fresh strawberries
1 cup crushed pineapple, drained
1 cup seedless grapes, halved
Preheat oven to 350 degrees. Press cookie dough evenly into
a 12- inch pizza pan. Bake in preheated oven for 15 to 20 minutes,
until golden brown. Cool in pan on wire rack.
Spread whipped topping over cooled crust. Arrange fruit in a
decorative pattern. Refrigerate until ready to serve.
(May add 8 oz. cream cheese and 1 box powdered sugar to whipped
topping for richer, creamier base.)
Frozen Fruit Slush
3 cups seedless watermelon, cubed
1 cup frozen strawberries
2 scoops lemon sorbet
¼ cup pineapple juice, chilled
2 Tbs. fresh lime juice
In blender, combine all ingredients and blend until mixture
is smooth. Pour into 4 glasses.
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