Summertime recipes that are quick and easy
By JOANNE SANDLIN
Originally Published: July 25, 2008 8:52 p.m.
Since we are still in a summer eating and grilling mode, here are more recipes along the "eating outdoors and enjoying summer" theme.HERB BARBECUE CHICKEN1 broiler/fryer (3-1/2 to 4 lbs.) quartered or equal amount in favorite large pieces1/4 cup each: vinegar, butter or margarine, and water1/4 tsp. each dried thyme, oregano, rosemary and garlic powder1/8 tsp. each salt and pepperPlace chicken in shallow glass dish. In small saucepan, combine all remaining ingredients; bring to gentle boil. Remove from heat. Pour over chicken. Cover and refrigerate 4 hours, turning once. Discard marinade. Grill chicken covered, over medium coals or heat, for 30 to 40 minutes or until juices run clear. 4 servings. May also marinate in large plastic bag to save dishwashing.GRILLED LIME CHICKEN8 boneless skinless chicken breast halves1/2 cup lime juice1/3 cup olive oil4 green onions, chopped4 garlic cloves, minced3 tbsp. chopped fresh dill, divided1/4 tsp. pepperPound chicken breasts to flatten. Combine lime juice, oil, onions, garlic, 2 tbsp. dill and pepper in resealable plastic bag. Add chicken; seal, refrigerate 2 to 4 hours. Drain and discard marinade. Grill chicken; uncovered, over medium hot coals 12 to 15 minutes until tender and juices run clear. Turn after 6 minutes. Sprinkle with remaining dill before serving. 8 servings. Note: Especially good recipe for sodium restricted and diabetics.STRAWBERRY GLAZED FRUIT SALADThis sounds to me like it could double as a light dessert topped with a dollop of whipped cream.1 quart fresh strawberries, halved1 can (20 oz.) pineapple chunks, drained4 firm bananas, sliced1 jar or pouch purchased (16 oz.) strawberry glaze (often in produce section)In large bowl, gently toss strawberries, pineapple and bananas; fold in glaze. Chill 1 hour. Serves 6-8.STRAWBERRY MUFFINS1-3/4 cups all-purpose flour1/4 cup sugar1 tsp. baking soda1/4 tsp. ground nutmeg2 eggs, lightly beaten1/2 cup fat-free plain yogurt1/4 cup butter or stick margarine, melted and cooled1 tsp. vanilla extract1 1/4 cup coarsely chopped fresh strawberries or frozen unsweetenedIn bowl, combine first four ingredients. In another bowl, combine eggs, yogurt, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in strawberries. Fill muffin cups coated with nonstick cooking spray or lined with paper liners two thirds full. Bake at 375 for 15-18 minutes or until toothpick inserted comes clean. Cool 5 minutes before removing from pan to wire rack. Serve warm. Yields one dozen.A nice accompaniment to the above might be two from our community recipe contributors:MEXICAN CAVIAR-Rose Hayden, Prescott Valley2 cans black beans, drained2 cans Mexicorn, drained3 to 4 Jalapeno peppers, seeded and chopped3 bunches green onions, chopped7 to 8 Roma tomatoes, chopped3 to 4 avocados, choppedsalt and minced garlic to taste1/2 cup olive oil1/4 cup red wine vinegarIn large bowl, combine all ingredients; mix well. May serve as a dip with tortilla chips or side dish to barbecue. NOTE: If you have concerns about the peppers and tomatoes due to the recent salmonella scares, save this for another time when this hopefully is passed.PARMESAN PECAN BROILED TOMATOES- Phyllis Sides, Prescott3 large tomatoes cut in half crosswise1/4 cup Italian bread crumbs1/4 cup grated Parmesan cheese1/4 cup finely chopped pecans1/4 tsp. dried basil1/4 tsp. garlic salt2-1/2 tbsp. melted butterPreheat oven to 350. Place tomatoes in 11 x 7 x 2 baking dish. Bake uncovered for 15 minutes. In small bowl, combine breadcrumbs and remaining ingredients. Spoon mixture evenly over baked tomatoes. Set oven to broil and place dish 5 inches from heat for 7 to 8 minutes. Topping should be golden brown. Serve right away with meal.Thanks to our two community ladies for their contributions and happy grilling and summer eating to all.