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with Greta Pilgrim-Owens
Pilgrim's Pride's Taste of SummerSummer is here and the garden colors are vibrant shades of green, yellow, red, and orange. The flavors of summer are fresh and intense and there is nothing like eating a tomato picked off the vine, crispy cucumbers, and sweet corn on the cob or fresh cut green beans. With farmer's markets booming and home grown vegetables filling up every available space we've decided to show off natures wonderful features with recipes using summers sun-ripened ingredients. What better way to begin than with a light and easy salad bursting with flavor?
Sunday Brunch Chicken Salad
Mix well with a whisk and serve. Season chicken with a generous amount of Cajun spice, seasoned salt and 2 tablespoons of olive oil. Grill chicken on outdoor grill or on a grill pan on the stove. Cook at least 4-5 minutes per side and slice. In a large bowl, put all other ingredients together and mix with salad dressing. Add chicken and serve. Serves 6
Pumpkin Crusted Chicken BreastsServed with Green Beans, Caramelized Onions and Prosciutto
Place pumpkin seeds in food processor and ground, leaving it a bit chunky. Add salt and spices. Take 3 soup bowls and put the crushed pumpkin in one, the eggs and milk in the other and the flour mixture in the third. Cover the chicken breasts with plastic and flatten with a mallet. Season lightly with salt and pepper and dip first into the flour mixture, then the egg and milk mixture and finally into the pumpkin seeds. Sauté in hot oil for 4-5 minutes on each side or until golden brown. Serve with green beans and roasted tomato coulis Green Beans with Caramelized Onions and Prosciutto
Boil green beans in boiling water for 8-9 minutes. Remove and place in ice cold water bath. Brown onions in oil, add sugar and cook until caramelized. Add Prosciutto and drained green beans and cook until heated. Adjust seasoning and serve Roasted Tomato Coulis
Place tomatoes on a cookie sheet and put under broiler until roasted. Remove from oven. Blend tomatoes in processor until almost smooth. Gradually add oil, then vinegar. Process until smooth. Season with salt and pepper. May be made ahead and refrigerated. Serves 5 Turkey Lettuce Spring Rolls with Cashew Nut Sauce
When the summer days get too hot and humid and you long for something cool and refreshing, treat yourself to these tasty wraps. They may be eaten just as an appetizer or as a delightful summer supper and can be made ahead and refrigerated until ready to eat.
Brown turkey in oil, remove and set aside. Add onions, mushrooms, water chestnuts, carrots and sauté for 5 minutes, add turkey and all seasonings and cook until well blended. Soak spring roll wrappers individually in hot water. Remove from hot water when softened and lay on a flat surface. Add leaf of lettuce, 2 tbsp of meat mixture and a small amount of noodles. Roll once from the bottom and tuck in sides, then keep rolling until sealed. Serve with cashew nut sauce. You may just roll in lettuce and omit the spring roll wrapper. This is an especially tasty sauce, which can be made ahead of time and refrigerated. Cashew Nut sauce - Yield: 2 cups
Ground the roasted cashews, set aside. Serves 6 Roasted Chicken Breasts with Fresh Corn, Tomatoes and Zucchini
This festive summer entrée is bound to delight you with a mélange of colorful vegetables. The ingredients naturally come together to make this dish not only delicious, but beautiful. Once the chicken is marinated it is also quick and easy to prepare.
In a bowl mix together garlic, lemon zest and juice, salt and pepper, 2 teaspoons of the thyme and rosemary. Whisk in oil. Place chicken breasts in a glass or plastic container and pour the marinade over it and cover and refrigerate at least 2 hours or overnight turning several times. When ready to cook, preheat the oven to 400°F In a large cast iron skillet melt the butter over medium high heat. Add the corn, bell pepper, zucchini, squash and remaining thyme. Sauté until lightly brown about 4 minutes. Season with salt and pepper to taste. Remove chicken from the marinade and place on top of the vegetables in the skillet. Place the skillet in the oven and bake for 15 minutes and serve. Serves 6 Chicken Island Delight
Barbecue is another great pastime of summer. However, on the days when it is too hot or rainy you can still get that wonderful Jamaican flavor with the following recipe. This chicken is marinated with a wonderful homemade jerk seasoning of exotic spices and roasted in your oven.
Liberally baste chicken with the jerk marinade and refrigerate for several hours or overnight. When ready to cook, preheat oven to 400° F. Baste chicken again before putting in a roasting pan and bake for 20 minutes at 400°F then lower oven to 325°F. Meanwhile, you may quarter some red potatoes and add to the pan. Baste chicken and potatoes several times with the drippings from the pan. Bake until the internal temperature of the chicken reaches 175°F and remove. Serve with the potatoes. Grilled squash and zucchini are a great accompaniment to this dish and may be grilled indoors on a grill pan. Jerk Marinade
Combine all ingredients in a blender until liquefied. May be prepared ahead and refrigerated for a week. Serves 4-6 Blueberry or Blackberry and Banana Crème Brule
Crème Brule has been popular at restaurants for several years, but did you know that it is one of the easiest desserts to prepare? Adding fresh summer fruit not only makes it special and enhances the flavor but it also creates a great excuse for an outing to pick fresh blueberries and blackberries. You can lay your freshly picked fruit on a cookie tray and freeze them and place in zip lock bags for continued enjoyment.
Preheat oven to 325°F. In a bowl combine egg yolks, sugar, cream, vanilla and cinnamon together. Mix well. Divide blueberries and bananas evenly to fill the bottom of 6 ramekins. Pour cream mixture over the fruit and set the ramekins in a large pan. Pour 1 inch of boiling water into the pan to make a water bath. Place in the oven and bake for 35-40 minutes until custards are set in the center. Refrigerate for 3 hour or until cool. Preheat broiler and place the ramekins on a tray. Add 1-2 teaspoons of brown sugar on top of each custard until evenly covered. Broil until sugar is melted and golden brown. An easier way is to purchase a small propane cooking torch (available at Williams Sonoma). Apply the lighted torch several inches above the custard and move back and forth until golden. Garnish with more blueberries and bananas as desired. Serves 6
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Let's picnic! Dragging out the baskets and blankets and heading for the park, lake or beach are such wonderful old warm weather traditions. Bring out the fried chicken and salads and oh how much fun we can have! Here is a time saving new version to make your fried chicken ever so classy and scrumptious, perfect for the front porch or backyard picnic table.