|Summer Slaw with Pistachio Dressing
1/2 seedless cucumber
1 red bell pepper, seeded
1-1/4 lbs jicama, peeled
1-1/4 lbs (4 cups) Napa or Savoy cabbage, shredded
2 tsp grated fresh ginger
1 tbsp honey
3 tbsp fresh lemon juice
1 tsp wasabi paste
1/4 tsp salt
1/4 cup vegetable oil
3/4 cup salted, toasted pistachios, chopped
Slice skin from oranges. Slice segments from membranes over a bowl to catch juice, removing any pith; reserve juice. Cut cumber, bell pepper and jicama into small matchsticks or julienne about 2 inches in length. Gently combine julienned vegetables with cabbage and orange segments
in a large bowl.
In a small bowl, whisk together reserved orange juice, ginger, honey, lemon juice, wasabi, salt and oil.
Stir in pistachios and drizzle over salad. Makes 6 servings.
|Grilled Chicken Tacos |
1/2 cup Picante Sauce
2 tsp. lemon juice
2 medium avocados, peeled, pitted and diced
1 medium tomato, chopped (about 1 cup)
2 green onions, sliced (about 1/4 cup)
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
2 tbsp. vegetable oil
12 flour tortillas (8-inch), warmed
3 oz. shredded Cheddar cheese (about 3/4 cup)
Fresh cilantro leaves
Stir the picante sauce, lemon juice, avocado, tomato and onions in a medium bowl.
Brush the chicken with the oil. Lightly oil the grill rack and heat the grill to medium.
Grill the chicken for 15 minutes or until it's cooked through, turning once during grilling.
Slice the chicken into thin strips and place down center of each tortilla. Top with the avocado mixture and the cheese. Roll the tortilla around the filling.
Serve with additional picante sauce. Garnish with the cilantro.
|Juicy Grilled Corn On The Cob |
1 gallon cold water
1/2 cup white sugar
1/2 cup salt
8 ears corn on the cob, husks and silk removed
1/2 cup softened butter, or to taste
salt and pepper to taste
Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved.
Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.
|Mini Ice-Cream Pops
1 pint ice cream (any flavor)
14 large toothpicks or cocktail sticks
10 oz white chocolate, chopped
1/2 cup colored sprinkles
Wrap a rimmed baking sheet tightly with plastic wrap, creating a surface of plastic with an air pocket underneath. Scoop ice cream into balls using a 1-inch scoop and place in rows on plastic wrap; insert a toothpick in each and freeze until solid.
Gently melt chocolate and pour into a bowl; allow to cool to room temperature. Dip ice-cream balls in chocolate, spooning it over each ball to cover completely, then immediately coat with sprinkles. Freeze until firm. Makes 14 pops.
|Tropical Island Refresher |
1 env. KOOL-AID Tropical Punch Flavor Unsweetened Soft Drink Mix
1 cup sugar
2 cups cold water
1 cup orange juice
1 bottle (1 L) carbonated lemon-lime beverage, chilled
PLACE drink mix and sugar in punch bowl. Add water; stir until drink mix is dissolved. Stir in orange juice.
REFRIGERATE until ready to serve.
STIR in carbonated beverage just before serving. Pour over ice cubes in tall glasses.