Tuesday, May 24, 2011

CHICKEN AND CREAMY CORN, ROASTED POTATOES AND ONIONS & JELLO RHUBARB CAKE!



CHICKEN & CREAMY CORN

Looking for a quick and easy summer meal to make? Both the boneless chicken and the corn on the cob are brushed with olive oil and seasoning, and then grilled.

INGREDIENTS:

2 Tbsp. olive oil
1 tsp. smoked paprika
3 fresh ears of sweet corn
4 skinless, boneless chicken breast halves
1/3 cup sour cream
Milk
1/4 cup shredded fresh basil

DIRECTIONS:

In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once.

Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil.


ROASTED POTATOES AND ONIONS

Give your potatoes a makeover by roasting them with onions and then tossing both in creamy, tangy blue cheese salad dressing.

INGREDIENTS:

2 lbs Fingerling or small new potatoes
1 Small red onion, peeled and sliced
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Fresh ground black pepper
3/4 cup Blue Cheese Dressing
3 tbsp Chopped parsley
1 tbsp Chopped chives
1/4 cup Crumbled blue cheese, optional

DIRECTIONS:

Preheat oven to 400 degrees F. Cut potatoes into halves. (Potatoes should all be about the same size, cut some potatoes into quarter pieces if necessary.) Place potatoes and onions on a roasting pan; drizzle with olive oil and sprinkle with salt and pepper. Roast potato mixture for 17 to 22 minutes or until the potatoes are tender and golden.

Arrange potatoes and onions on a platter and toss with blue cheese salad dressing. Sprinkle with chopped parsley, chives and optional blue cheese



JELLO RHUBARB CAKE

My grandchildren don’t like rhubarb, but I have fooled them every time with this!

INGREDIENTS:

1 pkg. white or yellow cake mix
1 c. sugar
4 c. rhubarb, cut fine
1 pkg. red Jello
1/2 c. sugar
1/4 c. flour
1/4 c. butter

DIRECTIONS:

Mix cake mix according to directions on package. Pour into a greased and floured 9"x13" pan. Mix rhubarb, 1 cup sugar and Jello. Spoon on top of cake mix. Then mix 1/2 cup sugar, flour and butter until crumbly. Put this over top of cake. Bake in 350 degree oven for 35 to 40 minutes.


3 comments:

TheCrankyCrow said...

Ok, Sue....I mentioned to you before that I wasn't a huge rhubarb fan....but now you got me thinking....I just might have to give this a go! Smiles & Hugs, Robin

Linda ★ Parker's Paradise said...

Sue, I have made the cake repeatedly. We all love it! i make it with fresh peaches and peach jello. No sugar and sugar-free jello. We love the rhubarb with a pint of frozen strawberries w/sugar and no extra sugar and sugar-free jello. It is an awesome dessert. Have you seen the mock apple pie/crisp on my recipe blog? I have fooled many a group with it. A great use for all that zucchini in the late summer and all those reunions and picnics!
★Linda★

Karen~The Barely There Primitive Bear said...

These recipes sure sound yummy!

Bear Hugs & Blessings~Karen