Summer is here and so is the heat. The heat in the kitchen, that is, because we have some cool recipes from ribbon-winning Creative Arts winners ready for you to try at your next gathering. From Pineapple Mango Salsa to Banana Split Whipped Parfait, there is something here for everyone. Well, anyone who’s hungry, that is.
POLLO AL AJILLO (LEMON GARLIC CHICKEN)
By Peggy Woodard of Greenville, TX
Ingredients
1 chicken, chopped into smallish pieces
3 strands saffron, crumbled
juice and zest of 1 lemon
⅓ head garlic, peel, crush with salt
1 c. water
olive oil, salt and pepper
Preheat oven to 325″. Heat oil; south chicken until golden brown. Season, place in large shallow casserole. Sauté crushed garlic. Stir in water, zest of lemon and saffron. Bring to a boil, simmer for 3 minutes. Remove from heat, mix in lemon juice and pour over chicken. Bake 45 minutes, until tender.
GARDEN CHOWDER
By Peggy Garmon of Rowlett, TV
Ingredients
⅔ c. ea. green pepper & onion, chop
1 tsp salt
¼ c. butter or margarine
¼ tsp pepper
1 c ea. potato, celery, cauliflower, carrot, and broccoli, diced
½ c. flour
2 c. half and half
1 T minced fresh parsley
3 c. shredded sharp cheddar choose
3 chicken bouillon cubes
3 C. Water
In Dutch oven, sauté green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper, bring to boil. Reduce heat cover, simmer 20 minutes until vegetables are tender. Combine flour and half & half until smooth; stir into pan. Bring to bolt cook and str 2 minutes. Add parsley, Just before serving, stir in cheese until melted
BANANA SPLIT WHIPPED PARFAIT
by Jullana Black Garland, TX
3rd Place-Fruit Desserts
Ingredients
2 c. heavy whipping cream, divided
¼ c. pineapple spread
2 T. Nutella
½ c. strawberry slices
1 banana, sliced
2 pkgs. Whip-It
3 T. chopped nuts for topping
3-5 maraschino cherries, for top
⅓ c. sugar
Makes about 3-4 depending on size of glasses. Whip ½ cup cream and 2 tablespoons Nutella to stiff peaks. Whip remaining 11½ cups whipping cream with Whip-It and sugar to stiff peak. In separate bowl fold 2 tablespoons pineapple spread into 1 cup whipped cream. Put remaining whipped cream in large piping bag with plain tip. In parfait glasses pipe dollop of whipped cream in bottom, top with layer of sliced strawberries. Spoon pineapple whipped cream evenly between glasses. Top with chocolate whipped cream layer. Lay a layer of banana slices over chocolate whip. Pipe plain whipped cream over banana top with nuts and a maraschino cherry.
ROASTED CORN RELISH
By Susan Carter of Prosper, TX
2014-1st Place-Canning
Ingredients
1 T. salt
20 ears corn, roasted on grill
1 c. red pepper, green pepper & onion, chopped
1 tsp. celery seed
1 ½ c. sugar
½ tsp. turmeric
2½ c. vinegar
2 c. water
1 T. mustard seed
Cook com on grill and remove kemels. Combine all ingredients into a pan; simmer for 20 minutes. Pour into -pint jars leaving 4-inch headspace; seal.
PINEAPPLE MANGO SALSA
By Emma Haynes of Dallas, TX
2019-1st Place-Canning
Ingredients
6c. chopped pineapple
4 c. chopped green tomatoes
1 ⅓ c. chopped onion
2 c. chopped mango
3 T. chopped parsley
¼ c. lime juice
2 jalapeños, minced
2 c. chopped orange bell peppers
2 c. sugar
1 ½ c. white vinegar
1 tsp salt
2 T. minced garlic
In a 4- to 6-quart heavy nonreactive pot, combine all ingredients and bring to a boil Reduce heat and simmer for about 5 minutes, uncovered, stirring occasionally. Remove from heat and ladle hot salsa into hot sterilized -pint jars, leaving -inch headspace. Wipe rim of jars and cap with sterilized 2 piece lids; screw lids firmly. Process filled jars in boiling water canner for 15 minutes. Start timing when the water starts boiling. Remove from canner and cool on a wire rack