Grilled Chicken with Fresh Corn Cakes

• YIELD: Makes 4 servings
• HANDS-ON: 15 MINUTES
• TOTAL: 56 MINUTES
• COURSE: Main Dishes

Ingredients

• 3 lemons
• 2 garlic cloves, pressed
• 1/3 cup olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1 1/2 teaspoons salt, divided
• 3 skinned and boned chicken breasts
• 3 ears fresh corn, husks removed
• 1 tablespoon olive oil
• 1 (6-oz.) package buttermilk cornbread mix
• 1/4 cup chopped fresh basil
• 8 cooked thick hickory-smoked bacon slices
• 2 cups loosely packed arugula

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/4 cup.
• 2. Whisk together lemon zest, lemon juice, garlic, next 3 ingredients, and 1 tsp. salt. Reserve 1/4 cup lemon mixture. Pour remaining lemon mixture in a large zip-top plastic freezer bag; add chicken. Seal and chill 15 minutes, turning once. Remove chicken from marinade, discarding marinade.
• 3. Brush corn with 1 Tbsp. olive oil; sprinkle with remaining 1/2 tsp. salt.
• 4. Grill chicken and corn at the same time, covered with grill lid, 20 minutes, turning chicken once and turning corn every 4 to 5 minutes. Remove chicken, and cover. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
• 5. Stir together cornbread mix and 2/3 cup water in a small bowl until smooth. Stir in basil and 1 cup grilled corn kernels. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
• 6. Thinly slice chicken. To serve, place 2 corn cakes on each plate, top with chicken and 2 bacon slices. Toss arugula with reserved lemon mixture. Place arugula on bacon, and sprinkle with corn kernels.

Southern Living JULY 2011

Pepper and Chicken Nachos

• YIELD: Makes 4 servings
• HANDS-ON: 18 MINUTES
• TOTAL: 37 MINUTES
• COURSE: Main Dishes, Appetizers

Ingredients

• 4 garlic cloves, pressed
• 1/4 cup cider vinegar
• 1/3 cup olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 medium-size bell peppers, cut into 2-inch pieces
• 2 cups chopped deli-roasted chicken
• 1 (15 1/2-oz.) can black-eyed peas, drained and rinsed
• 1 (7.5-oz.) package sliced sharp Cheddar cheese
• 1/3 cup loosely packed fresh cilantro leaves

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Combine garlic and next 5 ingredients. Reserve 3 Tbsp. garlic mixture. Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chill 15 minutes, turning once. Remove peppers from marinade, reserving marinade for basting.
• 2. Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
• 3. Preheat broiler with oven rack 4 inches from heat. Combine chicken and peas with reserved 3 Tbsp. garlic mixture. Place peppers in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan. Quarter cheese slices. Top each pepper with chicken mixture and one cheese quarter.
• 4. Broil 4 to 5 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro, and serve immediately.

Southern Living JULY 2011

Grilled Steak-Corn-Spinach Salad

• YIELD: Makes 6 servings
• HANDS-ON: 30 MINUTES
• TOTAL: 30 MINUTES
• COURSE: Main Dishes, Salads

Ingredients

• 2 pounds rib-eye steak
• 4 tablespoons olive oil
• 4 garlic cloves, pressed
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 4 ears fresh corn, husks removed
• 1 (5-oz.) package fresh baby spinach
• 2 ripe avocados, thinly sliced
• 1 red grapefruit, sectioned
• Bottled peppercorn Ranch dressing

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Rub steak with 2 Tbsp. olive oil and next 3 ingredients. Brush corn with remaining 2 Tbsp. olive oil.
• 2. Grill steaks and corn at the same time, covered with grill lid, 7 to 8 minutes, turning steak once and turning corn every 4 to 5 minutes. Let steak stand 10 minutes.
• 3. Meanwhile, hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Thinly slice steak.
• 4. Layer spinach, grilled corn kernels, steak, avocados, and grapefruit on serving plates. Serve with bottled Ranch dressing.

Southern Living JULY 2011 p. 124

Tortellini-and-Tomato Salad

INGREDIENTS

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 cups baby heirloom tomatoes, halved
• 1 cup fresh corn kernels
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh basil
• Salt and pepper

PREPARATION

• 1. Prepare tortellini according to package directions.
• 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

KITCHEN NOTE:

It makes way to much dressing for the amount of pasta, I would recommend cutting it in half, or saving half of it away to make another salad with- with the price of EVOO best to save it back when you can!

Recipe is from Southern Living, July 2011 p. 127

Baked French Toast

If you’re searching for a simple, frugal breakfast recipe — this one for Baked French Toast is sure to be a crowd-pleaser. Because you can use stale or day-old bread, it’s relatively inexpensive as well. Someone brought it in to my husband’s office a few months ago, and he raved about it. His co-worker was nice enough to share her recipe and we just made it this weekend for a family gathering. Here’s how to make it:

1 loaf French bread, cubed
1 8-oz. package cream cheese, cut into 1-inch cubes
8 large eggs, beaten
2 1/2 C. half and half
6 Tbsp. butter, melted and cooled
1/3 C. maple syrup
Cinnamon

Grease a 9×13 pan. Put half of the bread crumbs in the pan, spreading out evenly. Top with cream cheese slices. Add the rest of the bread cubes. In a separate mixing bowl, combine the eggs, half and half, butter, and maple syrup. Pour over the top of the bread cubes/cream cheese. Pat everything down into the pan to ensure it all gets moistened. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Sprinkle with cinnamon before placing in the oven. Bake for 45 minutes or until golden brown. Top with maple syrup as desired and enjoy!

Serves 8.

This entry was posted in Frugal Living, Groceries and Cooking, Recipes and tagged Baked French toast, breakfast recipe. Bookmark the permalink.