It’s the heart of summer and also the season of fresh berries, vegetables and fruit. Why not take advantage of freshly grown goodness?
This month’s recipes declare freedom—from tough and extensive recipes. There are a plethora of national days this month, from National Bikini Day on July 5 and National Video Game Day on July 8 to National Give Something Away Day on July 15, as well as a number of others. Our usual Independence Day celebrations can be enhanced through this month’s recipes, which—incidentally— also celebrate National Simplicity Day on July 12. Each recipe contains 10 or fewer ingredients and can be made in mere minutes.
Declare freedom in the kitchen and appreciate nature’s bounty. And take the day off July 22 to enjoy National Hammock Day. You’ve earned it!
Chicken with Vegetables and Balsamic Glaze
Heat honey and oil in a large skillet. Add bell pepper, onion and tomatoes. Fry until onion is slightly browned and tomatoes are soft. Transfer vegetables to a bowl, leaving the drippings in the skillet.
Slice chicken horizontally to make eight thinner pieces. In the same skillet, add chicken and fry until golden on both sides, approximately 5-6 minutes.
In a microwave or on the stovetop, cook pasta until almost finished. Remove from heat and set aside in cooking water.
To serve, place cooked pasta in an oblong baking dish, place chicken on top, sprinkle vegetables and drizzle glaze. Serve warm. Makes approximately 4-6 servings.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Fresh Corn Salad
Using a knife, slice corn from the cobs. Place in a microwave safe bowl and cover with water. Cook on high for 10 minutes, then allow to cool. Corn will still be crunchy.
In a bowl, mix onions, red pepper flakes, cilantro, mayonnaise, Italian dressing mix, and salt and pepper.
Drain water from corn, then stir mayonnaise mix and parmesan cheese into the corn.
Cover and refrigerate until served. Garnish with paprika before serving. Serves 6-8.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Fresh Strawberry Pie
Place pie crust into the pie plate, and bake according to the instructions. Allow to cool.
In a saucepan, mix sugar, chopped strawberries and cornstarch and bring to a boil. Turn down the heat and simmer until reduced, approximately 10 minutes. Allow to cool.
To assemble the pie, place fresh strawberries into the cooled pie crust, gently filling the corners. Mound to form a small peak. Drizzle the cooled strawberry glaze over the fresh strawberries. Refrigerate until served.
Mound whipped topping in center of the pie prior to serving. Serves approximately 6-8.
The strawberry pie can also be served with blueberry glaze on individual slices, if desired.
To make the blueberry glaze, follow instructions to make strawberry glaze, instead replacing strawberries with frozen or fresh blueberries and add ½ teaspoon ground ginger to the saucepan mixture.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.