What’s Cookin’ in the Country?

I love have friends over for lunch – especially when it’s just girls!  I can dress up the table a little more and make little sandwiches and cute, little desserts.  For the most part, guys don’t really care what the table looks like, or how pretty dessert is – they just want to be filled up!

I recently had some ladies over and I really enjoyed trying a new version of a southern favorite –  Chicken Salad.  There are lots of different ways to make it, and I like changing it up a bit.  This recipe calls for Rosemary and Dijon in the dressing.  Also, instead of the normal addition of pecans, you add almonds.  It was very good!  Here’s  a picture of the plated lunch:

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Menu:

Rosemary/Dijon Chicken Salad
Corn and Tomato Salad
Fresh fruit salad
Tortilla Chips and Salsa
Individual Chocolate and Raspberry Trifles

 Rosemary-Dijon Chicken Salad

Ingredients:

3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 slices whole-grain bread – I used Ciabatta

Directions:
Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.

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To accompany the sandwiches I made a Corn and Tomato Salad.  This takes few ingredients and is a great salad for summertime because it contains no may.  Feta Cheese is added right before serving.  I served it on the side, in case someone didn’t want it on theirs.

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Corn and Tomato Salad

Ingredients
5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

Directions
In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside.
In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. (I didn’t cook my frozen corn.  I simply ran it under cold water to thaw it and then added it to the other ingredients) Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving

Ina Garten says dessert will be remembered, so make it delicious!  I LOVE chocolate and raspberries together, so I layered a simple dessert of:

Chocolate brownies, crumbled
Fresh Raspberries
Cool Whip with 1 tsp vanilla added
Chocolate Sauce

After it was all layered in the dish, I dusted it with cocoa powder.  This dessert was the perfect little bit of sweetness for the end of the meal!

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This is a fun summer menu; I hope you’ll try these recipes for your next “Girl-y” get together!

With love from my country kitchen,

 

 

9 thoughts on “What’s Cookin’ in the Country?”

  1. Just back from vacation and while I read my blogs…I did not comment. So glad to be home and here are some new recipes to try. I love that tomato corn salad. It just might be on my July 4th table. I also noticed your Desert Rose dishes. I have the same set for everyday. They are so classic Southern!! Thanks for sharing…I always enjoy trying something new.

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  2. Mm-mmm! I will likely be trying all three recipes. We have family coming to visit for 3 weeks and I am sure they would enjoy the corn salad, in particular.

    Like

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