Serve this dip with pita chips or carrot sticks. Making the recipe a day ahead allows the flavors to meld.
Photo by: Becky Luigart-Stayner; Melanie J. Clarke
Preheat oven to 425°.
Place onion in a large bowl; drizzle with oil. Sprinkle with 1/2 teaspoon salt; toss to coat. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place onion and foil-wrapped garlic on a baking sheet. Bake at 425° for 1 hour; cool 10 minutes. Chop onion. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
Combine onion, garlic, 1/2 teaspoon salt, sour cream, and remaining ingredients in a large bowl. Cover and chill 1 hour.
Cooking Light JULY 2002
For a healthier alternative to traditional fried chicken, try this simple grilled dish.
Photo by: Becky Luigart-Stayner; Melanie J. Clarke
Place first 5 ingredients in a large zip-top plastic bag. Add chicken; seal bag. Chill 2 hours, turning occasionally.
Prepare grill or broiler.
Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.
Cooking Light JULY 2002
Pasta salad is always a reliable family reunion choice. It's portable and goes with everything from fried chicken to ham. This version with orzo can be served chilled or at room temperature.
Photo by: Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.
Cooking Light JUNE 2002
Grilling and topping with lime-flavored butter elevates common corn on the cob recipe. You can make the lime butter up to two days ahead and refrigerate. Melt butter before brushing over grilled corn.
Photo by: Becky Luigart-Stayner; Melanie J. Clarke
Prepare grill or broiler.
Combine butter, rind, juice, salt, and pepper in a small bowl.
Place corn on grill rack or broiler pan coated with cooking spray. Cook 10 minutes, turning frequently. Remove from heat; brush corn with butter mixture.
Cooking Light JULY 2002
Corn bread lovers will also love this dessert, which stars sweet corn bread in place of the traditional shortcake.You can use frozen berries in the sauce, but fresh are best for the topping. Garnish with mint sprigs, if desired.
Photo by: Becky Luigart-Stayner; Melanie J. Clarke
To prepare sauce, combine the first 5 ingredients in a food processor; process until smooth. Strain berry mixture through a fine sieve over a bowl, reserving liquid; discard solids. Cover and chill.
To prepare topping, combine 1 cup each raspberries, blueberries, and blackberries in a large bowl. Add brown sugar, orange-flower water (if desired), and orange rind; toss gently to combine. Cover and chill.
Preheat oven to 425°.
To prepare corn bread, lightly spoon the flour and cornmeal into dry measuring cups, and level with a knife. Combine flour, cornmeal, 1/3 cup granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add milk, butter, oil, and egg; stir with a whisk.
Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 15 minutes or until corn bread is lightly browned and a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut corn bread into 9 squares.
Spoon about 1 tablespoon sauce onto each of 9 plates, and top with 1 corn bread square. Top each corn bread square with about 1/4 cup fresh berry topping. Spoon about 1 tablespoon whipped topping over each serving.
Cooking Light JULY 2002
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