Fresh green onions dress up this ketchup; put this totable chicken dish on the map

But it doesn’t have anything to do with eating the garden-fresh way, I protested to my daughter. My offspring was extolling the wonders of Chicken Fingers with Curry Ketchup, which I had served her and her family for the July 4th weekend. Not the easiest-pleased eater, she raved about this dish and remarked, “You are going to blog about this, aren’t you?”

“Can’t,” I replied. It didn’t feature a wonderland of fresh fruits or veggies. She countered that if my blog was to feature recipes that would tempt the palate, Chicken Fingers with Curry Ketchup would win hands-down. Finally we analyzed that the Curry Ketchup actually was put on the map by the chopped green onions contained therein. Good enough qualifier. So here goes.

The nuggets were oven-baked instead of fried, with high-fat breading replaced by crushed cereal crumbs. Chicken bits were dipped first in egg (or egg substitute) and then in a wonderful mixture of crushed chex cereal (I used Corn Chex but also have tried this with cornflake and crisp rice cereal crumbs), paprika, garlic powder, nutmeg, and cayenne. After being cooked over olive oil to soften, the green onions were mixed with curry powder and ketchup. The recipe was from a years-ago Family Circle magazine feature on family picnics and easy, totable foods that make a movable feast. Our lunch required only that we move the tenders from kitchen to back yard, but they could have gone anywhere and been enjoyed cold as well as hot from the oven.

Lest you think we’ve deviated from our goal here, I hasten to add that if you leave out those fresh-from-the-garden green onions in the Curry Ketchup, this meal will flop. Just plain ole ketchup straight from the bottle, without enhancements, never will do. Garden-fresh to the bone.

Chicken Fingers with Curry Ketchup

1 tablespoon olive oil

2 green onions, trimmed and sliced thin

1 teaspoon curry powder

1 cup ketchup (we used no-salt-added ketchup)

1 cup cornflake crumbs (or other crispy cereal)

1/4 cup grated Parmesan cheese

2 teaspoons paprika

1/2 teaspoon garlic powder

1/4 teaspoon nutmeg

1/8 teaspoon cayenne pepper

2 eggs (or 1/2 cup egg substitute)

2 pounds chicken tenders

Heat oven to 450 degrees. Line a baking sheet with nonstick foil (if you use regular foil, spray it thoroughly with cooking spray). In a small saucepan heat olive oil over medium heat. Add green onions; cook 2 minutes until onions are softened. Add curry powder; cook for 1 minute. Stir in ketchup; take off the heat. Cool, cover, and refrigerate ketchup mixture until ready to serve. In a shallow glass dish mix together crushed cereal crumbs, Parmesan cheese, paprika, garlic powder, nutmeg, and cayenne. In a second glass dish lightly beat eggs. Dip chicken pieces into egg and then into cereal mixture to coat completely. Place chicken on prepared baking sheet. Bake at 450 degrees for 20-25 minutes or until an instant-read thermometer registers 160 degrees when it is inserted into the thickest part of chicken. Remove from oven and cool. Makes 8 servings.

A peach of a salad—great mixture of the salty and sweet

They’re ba-a-a-a-ck! More ways with peaches—remember, we still have trees #5 and #6 yet to produce. I’m finishing up the yield of tree #4 with two more producers to harvest before the summer ends. I’ve been eyeballing this recipe forever and wondering . . . cinnamony peaches with spinach and feta cheese? As my mother used to say, could this actually taste decent?

Not only did Grilled Spiced Peach Salad work, we promised ourselves to repeat it first before we go to the other recipes on our wish-list after the remaining two trees produce. That’s before Peach Enchiladas, French Crumb Peach Pie, Chilly Peach Soup, and a host of other to-drool-over peach goodies we want to try.

This salad was terrific warmed but also could be served with the peaches cold. Peaches and feta provided just the right sweet-salty blend over the spinach bed. Thanks to “Celebrating a Healthy Harvest” for inspiring us . . . and for convincing us yet again that seemingly odd-couple combinations produce truly amazing dishes.

Grilled Peach Salad

4 firm but ripe medium peaches

1 tablespoon cinnamon

cooking oil spray

1/4 cup feta cheese

8 cups spinach leaves

Peel peaches; cut peaches in half to remove the pit. Cut each half in half. Dust peach quarters with spice mixture. Set aside for 20 minutes. Spray peaches lightly with cooking oil on each side. Grill or broil until lightly browned; turn often. Peaches should be only slightly softened. Remove from heat; cool slightly. Slice and place on a bed of lettuce. Sprinkle with cheese; serve. Makes 4 servings.

The Fourth of July corn dish that wasn’t—but it sure was on the Fifth!

This is the saga of the Fourth of July dish that wasn’t. On the morning of the Fourth, last Monday, I asked Hubby to heat up the backyard grill to prepare food for our guests. When the fire was ready, I gave him a plate of fresh veggie kabobs to put on. “That’s all?” he asked, puzzled. “I fired up the grill just for this one item?” “Sorry,” I replied. “The chicken tenders bake in the oven, so you won’t be fixing them.” I had a nagging sense that I actually DID have something else for him to grill, but I reviewed my written menu. Nothing.

Then during the week this week I looked in the vegetable bin of the refrigerator and found some waiting ears of corn. Eureka! I had been supposed to cook a fabulous Southern Living suggestion for the 2011 Fourth entertaining: Grilled Jalapeno-Lime Corn on the Cob. Terrific, I muttered. Too late. My written menu for the Fourth still lay atop my microwave. I looked again. Not listed. I had followed my menu to a T but simply hadn’t written down Grilled Jalapeno-Lime Corn on the Cob originally. No wonder Hubby had looked at me a little quizzically.

Sorry, holiday lunch guests (you know who you are). Here’s what you would have enjoyed. (We actually had had no room on our plates or in our bellies for another helping of anything. I don’t think anyone pushed back from the table hungry.) Nice thing was, I whipped up the corn dish forthwith. That same night, Hubby and I dined on it—corn that’s been roasted to perfection and then rubbed with a great mixture of softened butter, jalapeno, garlic, lime juice and zest, and cilantro.

A way-novel suggestion for cooking some delicious, different corn—a recipe I’ve already placed in my Fourth of July 2012 folder! And next year, I may be a year older, but I promise not to forget!

Grilled Jalapeno-Lime Corn on the Cob

8 ears fresh corn, husks removed

vegetable cooking spray

salt (or salt substitute) and freshly ground pepper

1/2 cup butter, softened

1 jalapeno pepper, seeded and minced

1 small garlic clove, pressed

1 tablespoon lime zest

1 tablespoon fresh lime juice

2 teaspoon chopped fresh cilantro

Preheat grill 350 to 400 degrees (medium-high heat). Coat corn lightly with cooking spray. Sprinkle corn with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown. Turn corn occasionally. Meanwhile stir together butter and next 5 ingredients. Remove from grill the roasted corn ears; cut them into thirds. Serve corn with butter mixture. If desired garnish with extra cilantro. Makes 8 servings.

Cool your socks off with this refreshing Cucumber Raita

Now for a dish that’s probably not going to automatically relegate itself to the “comfort-food” category as yesterday’s Peach Cobbler did, but I guarantee you that if you’re adventuresome enough to try it, it soon will become a favorite.

In fact, at first glance, to these Southern eyes this recipe for Cucumber Raita seems to have weird written all over it. I wasn’t familiar with the dish, so I did a little Internet research and found that quite frequently it pops up on cooking-idea websites; it often is served with Indian or Moroccan food. Interesting, since the provider for the recipe was the Native American tribe of which my hubby is a member. Yep, this is yet another dish that inspired by the Chickasaw Nation Health Services (see the inscription on the wooden spoon in the photo?), a favorite recipe source for me. They always have such good, though different, ideas.

Cucumber Raita is a magical, cooling salad that’s perfect for a hot, summer day. I could imagine taking it to a covered-dish picnic and having guests crow about this refreshing dish that’s way past the norm of potluck fare. Cucumbers, raisins, toasted walnuts, and mint leaves are stirred into plain, non-fat yogurt. The mixture is allowed to chill for at least 30 minutes before serving (but the longer, the better). Mint leaves make an attractive garnish.

Forget your ambrosia, cherry dream salad (made with whipped topping), or any of the other blissfully cool but standard summer-day dishes. When high temps are blowing the top out of the thermometer, cool Cucumber Raita with its healthy ingredients blows the top out of all the other choices.

Cucumber Raita

1 cup raisins

1 cup water

1/3 cup walnuts, broken by hand (not finely chopped)

1 large cucumber, seeded and died

2 tablespoons mint leaves, minced

2 cups plain, non-fat yogurt, drained

fresh ground black pepper

In 1 cup water boil raisins for 1 minute. Leave to soak for 5 minutes; then drain well. Toast walnuts for 10 minutes in a 350-degree oven. Cool walnuts completely. In a bowl combine all ingredients. Chill for 30 minutes; stir before serving. Makes 4-6 servings.

Good dish of Peach Cobbler cures all ills, even the wipe-out feeling of returning from a holiday weekend

Another peach tree—number four in our garden—has surrendered its yield—a guarantee that in the near future more peach recipes are sure to find their way into this blog. Today’s is a tried-and-true love that every summer I yearn to put on the table—a very simple but wonderful Peach Cobbler. If you want to cut to the chase and get a peach dessert whipped up lightning-fast, here’s your ticket.

This recipe is courtesy www.pickyourown.com and is so easy, I could make it in my sleep (and just about did. Why is the first work day after returning from a holiday always such a wipe-out?) But a good steamy dish of peach cobbler cures all ills!

Peach Cobbler

3 pounds fresh ripe peaches, sliced (about 6 cups when peaches are sliced)

1/2 cup sugar (or sugar substitute)

2 tablespoons all-purpose flour

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (or salt substitute)

2 tablespoons butter or margarine, cut into tiny pieces

Topping

1 cup all-purpose four

1 cup sugar (or sugar substitute)

1 teaspoon baking power

1/4 teaspoon salt (or salt substitute)

4 tablespoons butter or margarine, softened

2 eggs slightly beaten (or 1/2 cup egg substitute)

Put into a large bowl fresh peaches, 1/2 cup sugar, 2 tablespoons flour, lemon juice, vanilla and almond extracts, cinnamon, and 1/4 teaspoon salt. Add 1/4 cup water. With a wooden spoon mix peach mixture gently and then transfer to an 8-inch-by-8-inch-by-2-inch baking dish. Dot with 2 tablespoons butter. Preheat oven to 375 degrees. To prepare topping, in a small bowl put 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 4 tablespoons softened butter, and eggs. With a wooden spoon beat until topping is smooth. With back of spoon spread topping over peach filling. Try to space topping evenly. Place cobbler on center rack in preheated oven. Bake for 50 minutes or until peaches are tender and the crust is a light golden brown. Remove from oven to wire rack and let stand for about 30 minutes. Makes 6-8 servings.

Just-right blend of sweet/tangy in this colorful, healthy salad that brightened our Fourth

A whole artillery of wonderful foods helped make our 4th star-spangled in every way. Difficult to know where to start, but Black Bean & Corn Salad certainly lit some fireworks among our taste buds. To Hubby and me this seemed to be the quintessential picnic salad. Those plump, almost candy-like tomatoes from the heart of our garden were right in the big middle of all the corn and black beans. Fresh, fresh, fresh!

Other items that contributed to the wonder that was this salad were red peppers, green onions, avocado, and cilantro. A lime-olive oil-garlic marinade in which the veggies bathed in the fridge overnight made just the right blend of slightly sweet/tangy. It was great with our slow-cooker chicken/sweet potato stew (more on this latter item in a later blog) that we carted with us to our place at the lake, but we also could envision it alongside burgers, grilled chicken, or other picnic fare.

The recipe for this enjoyable dish appeared among the pages of our Garland Messenger community newspaper. I simply was browsing through and mulling over hometown news when suddenly a colorful page of food dishes and their how-to’s appeared. After the weekend we spent experiencing Black Bean & Corn Salad, I certainly was thankful for that colorful page.

Black Bean & Corn Salad

1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15-ounce) cans black beans, rinsed and drained

1 1/2 cups fresh corn kernels

1 avocado—peeled, pitted, and diced

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro

In a small jar place lime juice, olive oil, garlic, salt (or salt substitute), and cayenne pepper. Cover with lid; shake until ingredients are well mixed. In a salad bowl combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing and pour it over the salad. Stir salad and refrigerate. Allow to marinate for several hours or overnight. Makes 10 servings.

Crazy good! Homemade Cherry Jam

Cherry pie is thought to be utterly All-American; as the Fourth approaches, we don’t have cherry pie to serve our guests, but we do have Cherry Jam! I’m not sure I ever remember Hubby extolling any food I’ve put in front of him quite like he did this homemade Cherry Jam that I recently served him over biscuits. I got out my jars and jar lids, sterilized them, and saved some of the jam for a future date. This upcoming weekend we’ll open some of my put-by jam and enjoy it all over again.

Making jam has never been so simple as with this recipe, from “Celebrating a Healthy Harvest”. Two cups of cherries, pitted and chopped, went into a quart pan with powdered pectin, lemon juice, almond flavoring, and spices. After this boils fully, add sugar and let that cook for 3 minutes. One wonders from whence the liquid to make the jam will emerge, since the only liquid you’ve added has been 2 tablespoons lemon juice. Not to worry. As the pectin and the cherries combine over the heat, the juice from the cherries multiplies as they cook down. When you skim the foam off the top of the mixture and pour it into hot, sterilized canning jars, you’ll be surprised at how much it makes—about 3 cups.

You’ll think you’re eating cherry pie filling when you spoon into your first jar of jam and dish out servings onto biscuits, toast, or waffles. When Hubby asked what kinds of foods I was planning for the July 4th weekend and I told him we’d be dipping into more Cherry Jam, from his reaction you’d have thought he’d been given the entire fireworks store!

One note: although I almost always use sugar substitute in recipes I try, I played it straight this time and left in the regular sugar. Although one definitely can make jams and jellies with sugar substitute, this time I didn’t want to chance it and stuck with the recipe’s exact ingredients—no subs. This means I’ll have to do more Hubby Patrol and make sure he doesn’t eat quite as much of it, but he can celebrate his freedom in other ways than over-indulging.

Cherry Jam

2 cups pitted cherries, chopped

1 ounce (half of a 2-ounce package) powdered pectin

2 tablespoons lemon juice

1 teaspoon almond flavoring

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 cups sugar

Place cherries, pectin, lemon, almond flavoring, and spices into a 6-quart pan. Bring to a full rolling boil that cannot be stirred down. Add sugar; bring mixture to a full rolling boil and cook for 2 minutes. Skim foam off mixture and set aside. Pour cherry mixture into hot, sterilized jars. Leave 1/4-inch head space. Seal. Cool completely before you refrigerate. Makes 2 1/2 to 3 cups of jam.