Plum-salsa topping makes these chicken cutlets unusual

This memorable chicken dress-up recipe featured a remarkable plum-salsa topping that was quick and unusual.

The recipe was included in a “get-dinner-on-the-table-in-half-an-hour” segment in Southern Living magazine. Now who wouldn’t go for that kind of promo? Quick and healthy combined has great appeal.

The salsa was created from chopped ripe plums, jalapeno pepper, fresh basil, chopped red onion, and lime juice. It was sweet, spicy, and tangy as it topped the chicken cutlet.

To make the chicken cutlet the magazine recommended slicing a boneless, skinless chicken breast lengthwise into two thin pieces. The cutlet, rubbed with a brown-sugar mixture, was grilled in a nonstick skillet for 3 minutes on each side and then was served with the plum mixture.

I can’t tell you how delighted Hubby and I were with this main-dish dinner meal. The salsa was so exotic atop the cutlet that the presentation gave the appearance that I’d been working on it for hours. I always appreciate one of those types of foils.

Pan-Grilled Chicken with Fresh Plum Salsa

1 cup chopped ripe plums (about 2 plums)

1 small jalapeno pepper, seeded and diced

2 tablespoons chopped fresh basil

2 tablespoons chopped red onion

2 teaspoons fresh lime juice

3/4 teaspoon salt, divided (I used salt substitute)

2 tablespoons brown sugar

1/2 teaspoon ground cumin

4 (4-ounce) chicken breast cutlets

2 teaspoons olive oil

In a medium bowl stir together plums, next 4 ingredients, and 1/4 teaspoon salt. In a small bowl stir together brown sugar, cumin, and remaining 1/2 teaspoon salt. Rub chicken with brown-sugar mixture. Cook chicken in hot oil in a grill pan or nonstick skillet. Cook over medium heat for 3 minutes on each side or until done. Serve with plum mixture. Makes 4 servings. (Source: February 2012 Southern Living)

Grilled wrap recipe found on almost-discarded bag makes for a great weekend supper

Recipe inspirations crop up in some of the most random places. Before I tossed a plastic wrapper that had contained shredded Cheddar cheese, my eye caught a recipe for Grilled Chicken Barbecue Wraps. It appeared on the back of the plastic sleeve that was about to be destined for the trash can since I had used all the cheese.

Hmm, it calls for fresh tomatoes, I mused as I read the ingredients. I probably could ad lib a little and add some lettuce, since I still have in abundance the red-leaf lettuce from my garden. Sounded like a good Saturday-night supper to me—quick and easy after our day-long stint in the flower and vegetable gardens.

The recipe called for grilling the actual wrap after it was assembled and stuffed with marinated shredded chicken breasts, cheese, tomato, and lettuce. I used my countertop grill for the experience. You might want to be sure your grill is exceptionally well-oiled with spray cooking oil before you attempt the cooking. Mine wasn’t terribly well-prepared, so the actual cleanup took longer than the cooking. Fortunately, since I cooked, Hubby cleaned up, so the tasks were equally divided, but next time I’ll remember to take a lot more care with the cooking spray.

However, we WILL have a next time, because the novel way of preparing these delicious and healthy wraps made this nearly discarded recipe a definite winner.

Grilled Barbecue Chicken Wraps

1 pound boneless skinless chicken breasts

3 tablespoons bottled Italian dressing

1/2 bottled barbecue sauce, divided

4 (10-inch) flour tortillas

1 cup shredded Cheddar cheese

2 tomatoes, chopped

1 cup lettuce, torn into bite-sized bits

a little extra barbecue sauce to drizzle over the tops of wraps after grilling

Heat grill to medium heat. Brush chicken with Italian dressing. Grill chicken 6 to 8 minutes on each side or until done. For the last few minutes of cooking brush with 1/4 cup sauce. Shred chicken. Spoon remaining sauce down centers of tortillas; top with chicken, cheese, tomatoes, and lettuce. Fold in opposite sides of tortillas; roll up burrito-style. Grill wrap, seam-sides down, 8 to 9 minutes, or until wrap is golden brown. Turn after 5 minutes. Place on serving plate. If desired, drizzle a little extra sauce over tops of wraps. Makes 4 servings.

Funky salad recipe using fresh pineapple boosts magnesium for bone health

With the shrimp I had left over from my Big-Easy Gumbo, prepared yesterday in anticipation of my annual physical, I was fortunate to find another really funky recipe that would enable me to use up all my purchased shrimp.

The March 2011 issue of Prevention magazine featured pineapple as its superfood. Fresh pineapple was cited as being full of nutrients as well as flavor. Besides supplying vitamin C, a cup of pineapple contains one’s daily quota of magnesium, a trace mineral that promotes bone health. Though available all year around, this tropical fruit is at its peak from March through June.

One of Prevention’s fast-idea recipes featuring pineapple was Warm Shrimp and Pineapple Salad, prepared in a skillet. Into the skillet go blackeyed peas, green peas, chopped red bell pepper, shrimp, and pineapple, along with some seasonings. In almost no time this wonderful skillet supper appeared before my eyes (quick if the pineapple already is cut up, of course). It used up my left-over shrimp, it gave me daily requirement of manganese (hooray for bone health. I'm waiting for the report on that aspect of my physical exam as well), and it made Hubby’s eyes pop out when he saw what a colorful and healthy supper dish was arrayed before him.

While we dined on this concoction, we both commented how good Warm Shrimp and Pineapple Salad also would be served cold. Pineapple, shrimp, peas, red pepper all would be good as cold-salad ingredients as well. We’ll find out when we serve it for lunch today. I won't have to talk Hubby into that proposal; he LOVED the dish and was eager to dine on it again.

Warm Shrimp and Pineapple Salad

1 (16-ounce) package frozen black-eyed peas (about 3 3/4 cups)

1 1/4 cup frozen green peas

1/2 red bell pepper, chopped

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon salt (or salt substitute)

1 pound large shrimp, peeled and cooked

1 1/3 cups chopped pineapple

2 teaspoons lime juice

1/8 teaspoon hot-pepper sauce

1/3 cup fresh basil leaves, chopped (or 1 1/2 tablespoons dried basil)

In large skillet combine black-eyed peas, green peas, bell pepper, oil, paprika, and salt. Cook over medium-high heat for 4 minutes. Add shrimp and cook until mixture is heated through—about 2 minutes. Toss in remaining ingredients. Season to taste with salt and pepper. Makes 4 servings.