Summer Cookimg

 

For a refreshing dinner on a hot day, I like to make a plate with chicken salad, melon, and cheese on top

Chicken Salad

Preheat the oven to 350 degrees F.

Place bone-in chicken breasts in a baking dish and rub the skin with olive oil. Sprinkle lightly with salt and pepper. Roast for 40-45 minutes, until the chicken an instant-read thermometer registers 165 degrees. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-sized pieces.

For every 1 1/2 pounds of bone-in chicken breasts

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup chopped celery

1/2 cup chopped onion

1/2 cup good mayonnaise

1 teaspoon Dijon mustard

1 cup grapes, cut in half

1/2 cup chopped pecans, toasted

Salt and pepper to taste

Mix the mayonnaise and Dijon mustard in a mixing bowl. Add the celery and onion; stir. Add the chicken and mix carefully to keep the chicken from breaking up. Fold in the pecans and grapes. Adjust salt and pepper, if needed. Cover and chill. 

Cut the cantaloupe into one-inch rings. Remove the rind and the seeds. Place the rings on dinner plates and fill the rings with chicken salad.

 Serve with dinner rolls.

Microwave Corn On The Cob

Waxed paper

Paper towel

Remove the husks from fresh ears of corn; scrub with a stiff brush to remove silks. Rinse. Wrap each ear in waxed paper; place on paper towels in the microwave. Cook on high power 3-5 minutes for 1 ear, 5-7 minutes for 2 ears, or 9-12 minutes for 4 ears.