Tried, True and Tasty

By SHERRY MUCHMORE The Neighborhood Chef

Brenda gave me this recipe for Gazpacho salad a month or so ago......she made it over Christmas and said it was a big hit with her family. A big fan of gazpacho, I decided to make it for a cookout and we all really liked it .... fresh flavor with a bit of tang and if desired a bit of bite. You can spice it up or down — more of some, less of others — add other veggies such as diced green or red bell pepper, jalapeno or Anaheim — add more garlic, give a grind of fresh pepper, scatter in some cilantro — hit it with cayenne or Tabasco. Wonderful flavors to play with and enjoy and it does taste of Gazpacho.

Not only was this good with our barbecue, it would also be great with grilled salmon or other grilled fish or shellfish.

Gazpacho Salad
Brenda Collins, PC, OK

2 medium Zucchini,

chopped

2 medium Tomatoes,

diced

1 medium Cucumber,

waxed peel removed,

seeded and diced

1 cup fresh or frozen

Corn, thawed

1 Avocado, diced

1 bunch Green Onions,

thinly sliced

In a large bowl, combine all veggies; toss with sauce.

Sauce:

1/2 cup Picante Sauce

2 tablespoons minced

fresh Parsley

2 tablespoons Lemon

Juice

1 tablespoon Vegetable

or Oil of Choice

(I used Safflower)

3/4 teaspoon Garlic Salt

or to taste

1/4 teaspoon ground

Cumin or to taste

In a small bowl, combine all sauce ingredients and pour over veggies, tossing to coat. Cover and place in refrigerator to chill at least 4 hours before serving.

*****

Broccoli and Cauliflower salad, a favorite of many, prepared various ways, has always been a staple in our home. This one is simple and tasty, wonderful with barbecue, buffet specialty and a favorite of mine for a refreshing lunch break with butter crackers and iced tea.

Broccoli and
Cauliflower Salad

1/2 or more of a head

large Cauliflower,

broken into bite-size

florets

2 bunches Broccoli, cut

into bite-size florets

and tender stem

1 medium Red or Sweet

Onion, diced

2 large tomatoes, peeled, seeds removed and diced

8 strips Bacon, fried crisp, drained and crumbled

In a large bowl, toss together cauliflower, broccoli, onion and tomatoes. Cover and chill until ready to serve. Prepare dressing.

Dressing:

1 cup Mayonnaise

1/4 to 1/3 cup Granulated

Sugar

2 tablespoons Apple

Cider Vinegar

In a small bowl, whisk together dressing ingredients. Cover and chill until ready to serve salad.

When ready to serve, pour dressing over vegetable mix, toss to coat and sprinkle with crumbled bacon.

*****

Love chicken, really loved this recipe.....the chicken is so moist, it falls from the bones and the flavor is fantastic. I added 3 or 4 extra chicken thighs to the pan. Reheats well; we served it over mashed potatoes that I mixed with liquid butter buds (1 packet with 1/2-cup hot water), 3 tablespoons butter, Kosher salt, fresh ground pepper and Fat-Free Half and Half.

Country Stewed Chicken

1 2-1/2 to 4 pound

Chicken, cut into

serving pieces

Seasoned Salt and

Pepper to taste

1 cup All-purpose Flour,

(reserve 3 tablespoons

after dredging

chicken)

1/2 cup Olive Oil

1 large Onion, chunked

2 Celery stalks, cut into

chunks

2 medium Carrots,

peeled and cut into

1/2 wheels

1 Red Bell Pepper,

seeded and cut into

chunks

1 Green Bell Pepper,

seeded and cut into

chunks

4 cloves Garlic, thinly

sliced, minced or

crushed

1 can Swanson Chicken

Broth

1 cup diced Tomato

1/2 cup pitted medium

Black Olives, halved

(optional)

2 tablespoons minced

Fresh Thyme

2 Bay Leaves

Season chicken with seasoned salt and pepper on one side.

Scatter flour in a lipped baking sheet. Place chicken, seasoned side down on flour - salt and pepper the unseasoned side (get some seasoning in the flour) — dredge both sides to coat in flour, shake off excess.

In large skillet, heat oil to coat bottom of pan. Drop coated chicken into hot oiled skillet.

Over medium - high heat, brown chicken thoroughly, remove and set aside.

Spoon off any excess oil.

Over med - high heat, sauté onions, celery, carrots, bell peppers and garlic until onions are translucent.

Stir in reserved 3-tablespoons flour.

Add broth to pan and stir to thoroughly mix; add tomatoes and return chicken to pan.

Turn heat on high bringing mixture to a boil; reduce heat to simmer.

Add olives, thyme and bay leaves, cover and cook for 40 minutes until chicken is done.

Remove bay leaves; salt and pepper if needed.

Serve with mashed potatoes, roasted new potatoes or rice. If desired, steamed asparagus or green beans works well.

*****

Paula Denson prepared some pretty tasty meatballs when she filled a chafing dish full of her sweet Italian meatball appetizers for the Grand Home's Valentine Day reception. Paula prepares these meaty bites different ways for different occasions by varying the fruit jelly or adding another flavor such as she did with this evening's appetizer — when Paula added a can of jellied cranberry sauce to the sauce.

Paula's Sweet
Italian Meatballs
Paula Denson, PC, OK

Paula says "The meatballs are simple — they're frozen. Using a crockpot toss in the frozen Italian-style meatballs until the pot is full.

"In a bowl, whisk together equal parts Grape Jelly with 2 bottles of Chili Sauce. It generally takes 2 bottles of chili sauce for a very large jar of grape jelly. I also added a can of jellied cranberry sauce for this particular batch. Stir to mix and pour over meatballs. Cook on low until fully heated, stirring occasionally."

Place decorated toothpicks on the table for serving.

*****

Always a great accompaniment to any meal and a summertime favorite, Sandy's 3-Bean Salad is easy to make and holds well in the refrigerator for several days; it tastes good, too.

3-Bean Salad
Sandy Bishop, PC, OK

1 can Yellow Wax Beans

1 can Green Beans

1 can Kidney Beans

1 large Onion, chopped

1 medium Green Pepper,

chopped

1/2 cup Vinegar

1/3 cup Olive Oil

1/2 cup Karo Syrup

Salt and Pepper to

taste

Mix the vegetables together after partially draining beans. Toss with remaining ingredients, cover and refrigerate 24 hours before serving.

*****

Ponca City Christian Academy principal, Ginger Henley, sent us this recipe for outdoor grilling she originally got from one of her friends, Lisa Johnston. Ginger says that in this recipe for Teriyaki Steak you can substitute chicken for the steak — both are great grilled.

Teriyaki Steak
Lisa Johnston submitted by Ginger Henley, PC, OK

Steak or Chicken (cuts

are up to the

individual)

Marinade:

1/2 teaspoon ground

Ginger

3/4 cup Soy Sauce mixed

with 1/4-cup Water

1/2 teaspoon Granulated

Sugar

2 tablespoons Vegetable

Oil

dash of Garlic Powder

1/2 cup Water

Slice steak or chicken into thin strips.

In a bowl, whisk together marinade ingredients.

Pour marinade and meat into a large baggie or covered container — coating meat thoroughly.

Place in refrigerator for 12 hours, occasionally turning and readjusting container.

When ready to grill, discard marinade and grill until done.

*****

A staple around our house, pork tenderloin takes little time to prepare and cook. It is always tender and juicy, low in fat and tastes like you've spent hours preparing it. A great quickie meal when guests drop by; usually about 30 minutes to bake.

When I found this recipe for fried medallions, it looked like a nice variation for my trusty pork tenderloin. Wonderful medallions — crisp on the outside, moist on the inside and the sauce is fantastic — easy to make and adds a whole new flavor concept to the pork. The yogurt sauce is so good, it would be great with fish and super as a veggie dip. Make the sauce ahead and chill to allow the flavors to meld while you are preparing the pork.

Fried Pork Tenderloin Medallions

1.5 to 1.75 pound Pork

Tenderloin

3/4 cup All-Purpose Flour

1 teaspoon Salt

1/4 teaspoon Black

Pepper

2 large Eggs

1 cup Panko Bread

Crumbs (the

original recipe calls

for the fine dry bread

crumbs but I like the

larger, lighter Panko)

1 cup Vegetable Oil for

frying (I used regular

Olive Oil-don't waste

the money on 'first

cold pressed' for

frying)

Preheat oven to 350 degrees with rack set in middle of oven.

If you have a tenderloin that comes in two, slice crosswise into 1-1/4 inch medallions.

If your tenderloin is one large piece, cut it in half lengthwise to have to strips, then cut each strip into medallions.

Remove silverskin if needed. Silverskin is a shiny membrane of connective tissue that is attached along the length of the tenderloin and must be removed before cooking, or it will cause the meat to curl.

To trim the tenderloin, use a sharp knife to slip under the edge of the silverskin at one end. Then holding the loosened end of the silverskin, slide the knife just under the membrane to remove it in long strips.

Keep the knife blade angled slightly upward to avoid cutting into the meat.

Using 3 shallow bowls:

In one bowl, whisk together flour, salt and pepper.

In another bowl, whisk together eggs with a pinch of salt.

In the third bowl, put the bread crumbs or Panko.

Take each medallion — dredge in the flour, shaking off excess; then dip into eggs letting excess drip off; finish with the bread crumbs, pressing to help them adhere. Lay each coated medallion in one layer on a baking sheet.

In a heavy 12-inch skillet, heat oil (about 1/2-inch deep) over medium until hot but not smoking. Using tongs, place medallions into the hot oil to panfry, turning once, until golden brown, for a total 6 to 8 minutes.

Transfer to a clean baking sheet and roast in the preheated oven for 6 to 7 minutes or until a meat thermometer registers 145 to 150 degrees.

Serve medallions with the yogurt sauce (follows), slices of lemon and watercress or tender fresh field greens. I served the fried tenderloin and sauce with saffron rice, hot baguette and a tossed salad.

Creamy Yogurt
Caper Sauce

2/3 cup (6-ounces) Plain

Yogurt (I used Greek

yogurt - it has more of

a bite)

3 tablespoons

Mayonnaise

2 tablespoons drained

Capers, finely chopped

1 tablespoon finely

chopped Fresh

Flat-leaf Parsley

1/8 teaspoon Black

Pepper

In a bowl, combine all ingredients, cover and chill until used.

*****

Mary Anne Potter featured a yummy macaroon recipe from Ina Garten aka The Barefoot Contessa during her Wednesday, April 30, Never Enough Thyme broadcast on WBBZ.

Mary Anne says "You can dip these cookies in melted chocolate once they have cooled for an added treat."

These sweet confections are reminiscent of the burnt sugar goodness of a toasted marshmallow with similar texture — crispy on the outside and gooey on the inside.

Ina's Coconut Macaroons

1 14-ounce package

(5-1/3 cups)

sweetened shredded

Coconut

1 14-ounce can

Sweetened

Condensed Milk

1 teaspoon pure

Vanilla extract

2 extra-large Egg

Whites at room

temperature

1/4 teaspoon Kosher

Salt

Preheat oven to 325 degrees.

In a large bowl, combine coconut, condensed milk and vanilla.

In a mixing bowl, beat egg whites and salt on high speed fitted with the whisk attachment until they form medium-firm peaks.

Gently fold the egg whites into the coconut mixture.

Drop batter onto baking sheets lined with parchment paper that has been sprayed with Pam, using either a 1-3/4-inch diameter ice cream scoop or a 2 teaspoon measure.

Bake for 25 to 30 minutes, until golden brown. Cool and serve.

NC Note: When I made these, I had trouble removing them from the parchment paper, they would stick, remove from pan immediately when out of the oven; however, next time, I'm going to try using some of my silpat liners.

*****

Send your recipes to: The Neighborhood Chef, c/o The Ponca City News, P.O. Box 191, Ponca City, OK 74602, or e-mail me at: lilred@poncacity.net or chef@poncacitynews.com (All recipes become property of The Ponca City News.)