Recipe for Chicken, Orange and Parsnip Soup

Chicken is justifiably one of the best loved meats thoughout the whole world.

It is low in fat, is protein rich, exceedingly versatile and plays a major part in many weight loss recipes.

For most families, the memorable nostalgia food is chicken soup. It is a adaptable recipe and is often served to relatives who are under the weather, but it is just as beneficial for weight watchers.

Here is a really tasty chicken soup recipe with a twist for you to make in your own kitchen.

Before we start, a few tips on buying your chicken.

If you can get hold of an organic chicken, that will be better still, as it will be free from any hormones or other unhealthy additions. It Is also a good policy for animal welfare, as some of the grocery store chickens are bred in conditions that are pretty immoral.

On to the recipe.

You will need:

2 oranges (juice only)
1 black pepper (freshly ground)
2 onions (chopped and peeled)
3 tablespoons of olive oil
750 ml of chicken stock
10 cloves of garlic (halved)
8 parsnips (either fresh or pre-roasted)
1 teaspoon of salt

Technique:

Heat oil in a pan. Place onions and cook until soft. Let 10 minutes pass and then place garlic cloves and the roasted parsnips. Leave some of the parsnips to be added later.

Fry vegetables until they are soft for 10 to 15 minutes. Stir occasionally while adding the parsnips (should be pre-roasted).

Pour the chicken stock into the vegetable mix. Put in some black pepper and salt. Allow to simmer up to 20 minutes. Liquidize this after.

To enhance taste, add seasoning and orange juice.

This dish feeds 6 people as a first course, but you might choose to serve it as a meal in itself with freshly baked bread, in which case it feeds four people comfortably.

If you like this recipe, you can find a good selection of for chicken recipes and soup recipes by visiting any of the free recipes sites on the internet.

dining together~Eating meals at the family table} can be a huge boost to family morale. In these busy days, eating together is frequently the only occasion that we get to have a chat with our loved ones Preparing meals at home has lots of strong plus points. It is frequently a good deal more cost effective, frequently significantly faster, and, as it involves fewer driving miles, is much kinder to the planet.

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Cooking For a Healthy Heart

By Lisa Paterson

We all know that heart problems are one of the most common ailments ailing modern man and that a majority of people today suffer from one or another kind of heart problem. However, do you know that heart diseases are the number one cause of deaths in the United States with more than a million people dying of coronary and cardiovascular diseases every year? Another startling fact is that more than a third of these deaths would not have occurred if people had incorporated required changes in their lifestyles and diets. Making food choices that keep your heart healthy is not just a necessity for people who are already suffering from heart problems but for healthy individuals who want to avoid getting a heart disease in the future. Incorporating simple changes in your eating and cooking habits can make a large amount of difference to the health of your heart and help you in avoiding heart problems. Follow our tips below if you want to keep yourself and your family heart healthy for life.

Change Your Cooking Medium: An unhealthy cooking medium is one of the most important causes of clogged arteries and heart problems. For making your food healthier, banish all kinds of animal fat and switch to using vegetable oils for all your cooking needs. Instead of choosing just any cooking oil, go for olive and seed oils since they are known to be heart friendly.

Get Vegetable Friendly: Food products from animals generally have high cholesterol levels and therefore if your meal consists mainly of meats, milk, eggs, cream, butter and poultry, then it is high time that you incorporated a variety of vegetables in your diet. Make it a point to serve at least one portion of vegetables with every portion of meat or poultry and you will balance the bad effects of your high cholesterol diet instantly. You can do this by making salads, stir fries and steamed veggies a part of all your menus. They are easy and fast to make and are tasty enough to be consumed by even hardcore non- vegetarians without too much of a fuss.

Lower Your Salt And Sugar Intake: Sodium from salt in foods, specially fried and packaged snacks is a major cause of high blood pressure. Therefore, try to cook with the minimum possible amount of salt and substitute packed snacks for home made ones. While sugar does not directly cause any heart problems, it causes obesity which is another major reason contributing to all kinds of heart diseases. Start making desserts that constitute mostly of fruits and have a low fat and sugar content. Fruit salads, sorbets, low fat fruit yoghurt and raw fruit served with dips are great dessert ideas that are easy to make and healthy to boot.

Switch To Low Fat “Everything”: Even salads can prove to be unhealthy for your heart if they are laced with cholesterol laden cream dressings. Apart from making a conscious effort to buy low fat milk and animal products for cooking, you should also do away with fat and cream products. Go for non-cream dressings for your home made salads and try to substitute non-cream gravies and dressings for cream ones in pasta and non-vegetarian dishes.

Cooking wholesome, healthy meals need not be time consuming and difficult. Try some of Lisa’s easy to follow crock pot recipes which are made from scratch. You can prepare something like her apricot ginger chicken crock pot recipe in minutes in the morning and enjoy a full meal at evening with no more work.

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How Long do you Cook Chicken Legs on the Grill

A frequently asked question amongst home cooks and barbeque enthusiasts is: how long do you cook chicken legs on the grill?

It really isn’t possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.

It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.

Methods to Cook Chicken Legs on the Grill

Boil the Chicken Legs First

The goal with boiling the chicken first is so that it is cooked all the way through before it even goes on the grill. This eliminates the risk of food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor.  Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.

Marinate Then Grill:

Marinating your chicken legs first is always a good idea. Not only does it impart an excellent flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood also.

CITRUS HERB MARINADE

INGREDIENTS

4 Chicken Legs

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS

In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.

Let’s Get Grilling

I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat.  The result is a nice moist chicken leg with a delightfully crispy skin.

Step 1: Remove chicken from marinade and rinse. This will remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.

Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.

Step 3: Heat the Grill. We are going to set up our grill for a  searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the other off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.

Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.

Let them cook for a good 20 minutes and then get out your basting sauce. If you  used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors . Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check for doneness. You are looking for an internal temperature of 165 degrees Fahrenheit.

Once the legs are done, If they aren’t as crispy as you like, go ahead and put them on the hot side of the grill again for a few minutes before removing them from the grill.

Enjoy!

What is the Cooking Time for Meatloaf - How long do you cook meatloaf in the oven

So you are planning to make meatloaf for dinner tonight?

There is a question that I have received several times from ambitious home cooks:

What is the Cooking Time for Meatloaf? or How long do you cook meatloaf in the oven?

So I decided to dedicate an entire post that includes instructions along with delicious recipe that will answer the above question.  I have also included a few videos that covers a few other methods for cooking meatloaf.

This is a very common question, but it really does depend on how many pounds your meatloaf is and the temperature at which you are cooking it.

Meatloaf, when prepared the right way, is a delicious dish. It should be firm, but juicy and should not break apart when you slice it.

In this post, I will provide you with a wonderful recipe and instructions for cooking the best meatloaf you will ever sink your teeth into.

Meatloaf is usually cooked two different ways: either in a bread pan or on a cookie sheet.

The bread will give you a juicer meatloaf and is much easier to prepare as the meat takes the shape of the bread pan.

The cookie sheet method will not be as juicy and you will have to put a little more effort into shaping the meatloaf and get your hands dirty.

I like to cook my meatloaf Italian Style. This is the way my Grandmother made it and she passed her recipe on to my Mother, and my Mother passed it on to me. It is by far the best meatloaf recipe in my opinion. It is much more flavorful then your basic meatloaf recipe.

SIMPLE ITALIAN STYLE MEATLOAF RECIPE

Ingredients:

1 1/2 pounds lean ground beef
2 eggs
1 7 ounce jar roasted red peppers chopped
1 onion chopped
2 cloves of garlic chopped
1 cup of bread crumbs
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1/2 cup grated Parmesan Cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
2 cups of prepared tomato sauce
2 tablespoons extra-virgin olive oil

Directions:

1. Preheat your oven to 350 degrees F.

2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.

3. Grab yourself a large mixing bowl.

4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.

5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.

Heat the remaining tomato sauce if desired and use for dipping.

Meatloaf Cooking Videos

Trader Joe’s Meatloaf - A Great Meatloaf Recipe

Get the full story! Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

Classic Meatloaf

What is the Best Way to Cook Frozen Shrimp?

Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.

As the title of this post suggests, many people are asking: What is the best way to cook frozen shrimp? The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.

Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.

Of all the various methods for cooking shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.

ABOUT THAWING FROZEN SHRIMP

I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water. Those are in my opinion, the best methods for thawing frozen shrimp.

ABOUT GRILLING SHRIMP

Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.

A NOTE BEFORE WE BEGIN

Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.

GRILLED SHRIMP WITH CITRUS HERB MARINADE

INGREDIENTS

1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)

DIRECTIONS

Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.

Step 2 - In a large bowl, mix together all ingredients except the shrimp

Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.

Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.

Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.

Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!

The Many Ways to Cook Boneless Skinless Chicken Breast

Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: “What is wrong with that? That makes them healthy right?” Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.

There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.

There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.

One of the easiest and tastiest ways is to marinate and grill them.

Below is a great marinade recipe.:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

1/4 Cup Extra Virgin Olive Oil

2 Tablespoons of Freshly Squeezed Lemon Juice

2 Tablespoons of Freshly Squeezed Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup of Freshly Chopped Basil

1 Clove of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl.

Step 2: Add boneless skinless chicken breasts to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours.

Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking.

Step 4: Grill chicken breasts about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

10 - 15 Kalamata Olives Pitted and Chopped

8 - 10 Sun Dried Tomatoes Cut Into Thin Strips

4 Tablespoons of Extra Virgin Olive Oil

2 Tablespoons of Freshly Chopped Basil

2 Tablespoons of Freshly Chopped Parsley

Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

More Ways to Cook Boneless Skinless Chicken Breast

Below are a handful of videos I found on YouTube that include fantastic recipes and instructions for cooking boneless skinless chicken breasts:

Chicken Breasts on the Grill

Shrimp With Sherry and Italian Breadcrumbs - A Fast and Fabulous Meal

By Harriet Hodgson

Whether it is breaded, popcorn, batter-fried, paella, shish-ka-bobs or casseroles, Americans love shrimp. Grocery stores have the fresh version on ice, but it is often a frozen product that has been thawed. Fish should never be defrosted and frozen again. You may see ice crystals on fish and this tells you it is not fresh.

Frozen varieties keep for about two months in the freezer, according to the healthy Eating Website. As the expiration date draws near, grocery stores run fish specials. Check this date before you buy. Look for bags that are 36-40 count per pound.

The Whats Cooking in America Website tells shoppers not to buy any peeled or deveined products because the flavor and texture are compromised. Still, it is handy to have a bag of shrimp in the freezer. Follow safe food handling practices. Do it defrost fish at room temperature. Though you may be tempted, do not defrost fish in the microwave because it will become tough.

The best way to defrost any fish is to put it in a bowl of cold water and refrigerate it over night. You may also put it in a large strainer and run cold water over it. Even though frozen shrimp has been cleaned, examine it for black specks in the veins and, if you see any, remove them.

I have been making this dish for so many years I forgot its original name and do not use a recipe. My husband calls it drunken shrimp, but I like my name better. This is an elegant entree when paired with baked potatoes and a butter lettuce salad with fresh pears, blue cheese, and candied walnuts. We love this recipe and I hope you will, too.

2 pounds of cooked, frozen shrimp

1/4 cup butter or margarine

1/4 cup extra light olive oil

2 cloves of minced garlic from a jar

1/3 cup fresh parsley, chopped

1 teaspoon lemon pepper

1/4 cup extra dry sherry

3/4 cup Italian breadcrumbs

3 tablespoons extra light olive oil

Thaw shrimp as directed on package. Put butter in a bowl and melt in microwave. Remove and add olive oil, garlic, parsley, lemon pepper, an sherry. Fold in shrimp. Arrange mixture in individual, oven-proof dishes (I use giant scallop shells). Put Italian bread crumbs in a cup and stir in olive oil. Bake in 400-degree oven until the shrimp is hot and the breadcrumbs start to brown. Garnish with lemon wedges. Makes 4-6 servings.

Copyright 2009 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30 years. She is a member of the American Society of Journalists and Authors, the Association of Health Care Journalists, and the Association for Death Education and Counseling. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from Amazon.

Centering Corporation in Omaha, Nebraska has published her 26th book, “Writing to Recover: The Journey from Loss and Grief to a New Life.” The company has also published a companion volume, the “Writing to Recover Journal,” which contains 100 writing prompts.

Please visit Harriet’s Website and learn more about this busy author and grandmother.

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Recipe for Roasted Asparagus with Garlic

Here is a very simple and delicious recipe for cooking fresh asparagus:

Recipe for Roasted Asparagus with Garlic

Ingredients

- 2 Pounds of Fresh Asparagus (washed and tough ends trimmed)

- 2 - 3 Tablespoons of Extra Virgin Olive Oil

- 1 Tablespoon of Freshly Minced Garlic

-  Salt and  Freshly Ground Pepper to Taste

-  1/2 Lemon Freshly Squeezed

Directions

- Preheat your oven to 400 degrees F.

-  Get yourself a large baking dish then coat and toss the asparagus with the extra virgin olive oil, minced garlic, salt and pepper.

- Bake the asparagus until it is slightly browned and tender. Should take about 8 - 10 minutes depending on the thickness of the spears.

- Remove from the oven and squeeze on some fresh lemon juice.  Adjust seasoning if necessarry.

Enjoy!

How Long to Bake a Potato

Many cooks far and wide often ask the question: “how long does it take to bake a potato?”

This is a fantastic question. It is sometimes difficult to tell when a potato is done, especially if you are new to baking potatoes at home. Generally, a large russet potato will be done in roughly 1 hour when cooked at 350 degrees f. This is not an exact science of course. It really depends on the size of the potato and how hot your oven is. When the skin of the potato is crisp and the inside is soft, then your potato is done. What I like to do is take a toothpick and gently insert it into the potato. If it slides through easily, then it is done. If it still feels tough inside, then keep cooking.

There you have it. That is how you know how long to bake a potato.

Click here for full instructions on how to make a baked potato

Have a Family Picnic

By Karen M Ciancio

How many of us remember the family picnic?

I have many fond memories of packing up a cold supper and going with my family, including aunts, uncles and cousins, for a family picnic by the lake. Sometimes we would barbecue hot dogs and hamburgers to go with the salads and cool desserts my mother had packed. Other times it was a cold supper, with cold meats and fried chicken pieces to eat alongside those wonderful salads.

Before supper we would play in the water, play games and get our appetites ready for delicious picnic food. After supper, we would relax, maybe play some cards and watch as the beautiful sunset amazed us yet again.

Times have changed and it seems we don’t always take the time to create those memories with our families. It’s an easy thing to do though.

Here are three easy recipes that will help to create a memorable picnic experience for your family. They are all easy to pack up in plastic containers with lockable lids. Just pop them into a cooler with some ice, take along some cold drinks and maybe a watermelon, the perennial hot weather refresher, and you have a fun day that family and friends will remember for a long time to come.

Peanut Crunch Slaw

2 cups shredded cabbage
1/2 cup finely cut celery
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon salt
2 tablespoons chopped green onion
2 tablespoons chopped green pepper
1/4 cup chopped cucumber
1/4 cup salted peanuts, coarsely chopped

Toss the cabbage and celery together and chill. Mix the sour cream, mayonnaise, salt, onion, green pepper and cucumber. Chill that mixture too. Just before serving, toss chilled vegetables with the dressing. Sprinkle the chopped nuts on top.

Makes 4 servings.

Sweet Potato Salad

4 orange sweet potatoes
1 small red pepper, seeded and diced
1/4 cup mayonnaise
2 tablespoons Dijon mustard
4 ribs celery, thinly sliced
2 green onions, sliced
1 - 8 ounce can pineapple chunks, drained
salt and pepper to taste
1/2 cup coarsely chopped pecans, toasted

Wrap each sweet potato in foil and bake for 1 hour at 400ºF until tender, or poke with a knife, wrap each potato in a paper towel and cook in the microwave for 5-6 minutes until soft.

Peel the sweet potatoes, then cut them into 3/4 inch chunks. Combine the mayonnaise and mustard in a large bowl and whisk until smooth. Add the sweet potatoes, celery, red pepper, pineapple and green onions. Toss gently. Season with salt and pepper to your taste.

Chill, covered, for 1 to 10 hours.

Just before serving fold in the pecans. The salad can be sprinkled with chopped chives for presentation if desired.

Serves 6

Three Fruit Fluff

1 cup crushed pineapple, undrained
1 cup canned mandarin oranges, undrained
8 ounces strawberry yogurt
8 ounces whipped topping
1 small package white chocolate instant pudding mix
maraschino cherries or fresh strawberries (optional)

Combine the undrained pineapple and mandarin oranges, yogurt, whipped topping and dry pudding mix in a large bowl. Mix well. Chill, covered, until ready to serve.

Top each serving with a few maraschino cherries or a fresh strawberry.

Serves 6 to 8

Of course all of these recipes can be enjoyed anywhere and any time.

I hope though that they pique your interest in packing up and finding a great spot for a family picnic.

Don’t forget the frisbee!!

Karen Ciancio is a cook and a fan of all things cooking related. Her website http://www.cookingnook.com contains recipes for all occasions, cooking tips, cooking measurement conversions and lots of kitchen ideas. Look for more great summer recipes here

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