Page 16
July 26, 2017
F OOD
Chicken Salad with Bacon, Lettuce, and Tomato
Ingredients:
• 5 slices bacon
• 3 cups diced cooked chicken
• 1 cup chopped fresh tomato
• 2 stalks celery, thinly sliced
• 3/4 cup mayonnaise
• 2 tablespoons minced green onion
• 1 tablespoon chopped parsley
• 1 teaspoon lemon juice
• 1 dash Worcestershire sauce
• salt and ground black pepper to taste
• 12 leaves romaine lettuce
• 1 large avocado, sliced
Directions:
1. Place bacon in a large skillet and cook over medium-high heat, turning
occasionally, until evenly browned, about 10 minutes. Drain bacon slices
on paper towels; crumble.
2. Stir chicken, bacon, tomato, and celery together in a bowl.
3. Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire
sauce, salt, and black pepper together in a bowl until dressing is smooth.
Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled,
at least 30 minutes.
4. Stir chicken mixture and serve over romaine lettuce leaves; garnish with
avocado slices.
Grilled Pork
Chops
with Fresh
Nectarine
Salsa
Ingredients:
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2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes, or to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops
Directions:
1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and
set 4 inches from the heat.
2. To make the salsa, place the nectarines, tomato, onion, cilantro, lime
juice, and red pepper flakes in a bowl; toss to blend. Season to taste
with salt. Cover, and refrigerate 30 minutes to blend flavors.
3. Stir the cumin, chili powder, salt, and pepper together in a small
bowl. Place the olive oil in a small bowl. Brush the pork chops with oil,
and season both sides evenly with the cumin mixture.
4. Place pork loin chops on the preheated grill. Cook until lightly
browned and juices run clear, about 4 minutes on each side. Place pork
chops on serving plates, and top with a generous spoonful of salsa.
Best Lemonade
Ingredients:
• 1 3/4 cups white sugar
• 8 cups water
• 1 1/2 cups lemon juice
Directions:
1. In a small saucepan, combine
sugar and 1 cup water. Bring to
boil and stir to dissolve sugar. Al-
low to cool to room temperature,
then cover and refrigerate until
chilled.
2. Remove seeds from lemon
juice, but leave pulp. In pitcher,
stir together chilled syrup, lemon
juice and remaining 7 cups water.