Friday, July 31, 2009

Since it's mid-summer and quite warm here in the Midwest, I thought I would share this deliciously cool drink recipe that I came across. It sounds really refreshing.

Fresh Melon Quenchers

1 to 1 1/2 cups cantaloupe, honeydew or watermelon puree (about 1/4 of a 4lb melon)
3 ice cubes
1/4 inch slice of fresh ginger, grated
Plain low-fat yogurt
1 to 2 tsp. honey
Shredded lime peel (optional)
Plain or flavored sparkling water
Frozen Melon Drink Skewers (below)

In blender container combine melon puree`, ice cubes, ginger, a tsb. or 2 of yogurt, and honey. Blend just until mixture is frothy and smooth. Pour into serving glass. Add additional honey to adjust sweetness. Stir in lime peel to taste. Add sparkling water to fill glass. Serve with Frozen Melon Drink Skewers (below). Serve immediately.

Frozen Melon Drink Skewers

Using a small melon baller, scoop cantaloupe, honeydew or watermelon into balls. Or use a knife and cut the melon into 1/2-inch cubes.

Thread melon balls and wedges onto wooden skewers. Arrange on parchment or waxed paper lined baking sheet. Freeze for 2 to 4 hours or until firm.

Recipe from August 2009 issue of Better Homes & Gardens Magazine

Thursday, July 30, 2009

Fresh Corn and Chicken Chowder

12 oz. skinless, boneless chicken breast halves or chicken thighs
4 fresh ears of sweet corn
1 32 oz. container reduced-sodium chicken broth
1 small green sweet pepper, chopped (1/2 cup)
1 cup milk
1 1/4 cups instant mashed potato flakes
salt and ground black pepper
crushed red pepper optional

  • In Dutch oven, combine chicken, corn, and broth. Cover; bring to boil over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.

  • Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using 2 forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from the cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper and crushed red pepper. Serves 4

    Recipe from August 2009 Better Homes & Garden

Wednesday, July 29, 2009

I Found This Recipe

I am always looking for new recipes, but most of the time, I never get around to making them. I have quite a collection of recipes that I will share with you, and some of them sound absolutely devilishly delicious!

If you get a chance to try them, post away and let me know if they were indeed delicious or if they just "looked good on paper".

Here is one I thought sounded great, but my husband did not seem to think it would be!

Try it and let me know.

Chili-Peanut Pork Chops with Carrot-Cucumber Salad

1 cup dry-roasted peanuts
2 tsp. chili powder
4 1/2-inch-thick pork chops
2 tbsp. olive oil
1/4 cup vinegar
1 tbsp. sugar
3 small carrots
1 small English (seedless) cucumber
1/2 cup fresh cilantro leaves

-In a food processor chop 3/4 cup of the peanuts. In shallow dish combine chopped nuts and chili powder. Press pork chops into nut mixture to coat.
-In 12-inch skillet cook pork in hot olive oil over medium heat for 5 minutes, or until internal temperature reaches 155 deg. F
-Meanwhile, in medium bowl combine vinegar and sugar, stir until sugar is dissolved. With vegetable peeler, lengthwise, cut carrots and cucumber in ribbons. Add to bowl. Stir in remaining peanuts and the cilantro leaves
-Serve pork chops with carrots and cucumber mixture.
-Sprinkle with additional chili powder.
-Serves 4

If you try this, be sure to let me know what you think!

Recipe from August 2009 Better Homes & Gardens Magazine