Recipes especially for the summer months to whet the appetite
Cooking on the
Leigh Pless

Summer has officially arrived and time is a precious commodity on these long, hot days. These can't-resist dishes are quick to prepare, have tons of flavor, and are ready when you are.

Rotisserie Chicken, Black Bean and Salsa Soup

3 cans low-sodium chicken
broth
1 jar chunky salsa
1 rotisserie chicken,
deboned and shredded
1 can black beans,
drained and rinsed

1/3 C. instant rice
1 C. frozen corn kernels
3 green onions, thinly
sliced
Tortilla chips

Bring the broth and salsa to the boil in a large saucepan over medium heat. Add the chicken, beans and rice.

Stir well, turn the heat to low and simmer, covered, for 10 minutes, stirring occasionally.

Stir in the corn and cook until tender, about 3 minutes. Remove from heat and garnish with onions. Serve with tortilla chips.

Macaroni Grill Shrimp Portofino

16 medium mushrooms
2 tsp. chopped garlic
1/2 C. butter, melted
16 large shrimp, cleaned
1/2 tsp. pepper
3 cloves fresh garlic,

crushed, peeled, minced
1/4 C. fresh lemon juice
1 jar marinated artichoke
hearts
4 slices lemon
2 Tblsp. parsley

Sauté mushrooms and garlic in butter until almost tender.

Add shrimp and sauté until shrimp is cooked, about 3 minutes (do not overcook!).

Add the rest of the ingredients except lemon and parsley and heat through.

Serve over pasta or rice. Garnish with lemon slices and parsley.

Chicken and New Potatoes Skillet Dinner

A cut-up fryer or thighs
or drumsticks
salt and pepper to taste
new potatoes-as many
as you choose to fill the
pan
4 to 6 green onions
1 1/2 C. sour cream
1/2 to 3/4 C. water
1 lb. frozen or fresh green
peas
1 tsp. crushed thyme
1/2 tsp. salt
1/4 tsp. pepper
Place the chicken in a 12- inch skillet. Salt and pepper the pieces. Brown the chicken over medium heat. Partially peel the new potatoes. (They just look better with some of the red skins remaining.) Add the potatoes to the skillet. Cook the chicken and the potatoes until both are tender. Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan. Snip the green onions into the pan. Add the sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula. Add the peas, thyme, salt, and pepper. Stir. Add the chicken and potatoes, cover and heat for five minutes to reheat the chicken and potatoes. Serve hot.

Pineapple Pork Roast

1 (3 lbs.) pork roast
Salt and pepper
1 (8 ozs.) can crushed
pineapple
2 Tblsp. brown sugar
2 Tblsp. soy sauce
1/2 clove garlic, minced
1/4 tsp. dried basil
2 Tblsp. all-purpose flour
1/4 C. cold water

Cut trimmed roast in half, if necessary, and place in crockpot. Salt and pepper to taste. Combine all ingredients except flour and water; pour over roast. Cover and cook on LOW for 8 to 10 hours.

Remove roast. Drain pineapple and reserve cooking liquid. Return meat and pineapple to crock-pot. Add water to liquid to make 1 3/4 cups. Pour into saucepan.

Blend flour and cold water together to form a smooth paste. Stir into hot reserved liquid.

Cook and stir until thickened. Pour over roast. Serve with rice.

Caramel Apple Dumplings

2 Tblsp. butter or margarine

1 1/2 C. brown sugar
1 1/2 C. water
Dumplings:
1 1/4 C. all-purpose flour
1/2 C. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
2 Tblsp. butter or margarine

2 tsp. vanilla extract
1/2 C. chopped apple

In a skillet, heat the unsoftened butter, brown sugar and water to boiling. Reduce heat to simmer.

Meanwhile, mix together all dumpling ingredients. Drop by tablespoonfuls into the simmering sauce.

Cover tightly and simmer 20 minutes. Do not lift lid. Serve warm with Ice Cream.