Grilled Chicken and Peach Flatbread

A few months ago, I had lunch in a recommended tea room in Victoria and enjoyed a chicken and peach sandwich. Now that was something I wouldn't have thought to combine in a sandwich, but it was delicious!  We have been enjoying B.C. peaches 'every which way' lately, and I came up with a grilled chicken and peach flatbread sandwich which went over well!  

• 2 naan bread
• 2 tablespoons olive oil
• pesto (optional) 
• 4 oz. mozzarella cheese, sliced or shredded 
• 2 chicken breasts, seasoned and grilled
• 1 peach, peeled and thinly sliced
• 1-2 tablespoons fresh basil, shredded
• balsamic reduction, for drizzling

1. Brush olive oil on one side of each naan bread, and arrange oiled side down on work surface.
2. Spread one side of naan bread with pesto (if desired) and place mozzarella cheese on top.
3. Slice chicken breasts and arrange pieces over the cheese.
4. Lay peach slices over the chicken.
5. Sprinkle with shredded basil.
6. Drizzle balsamic reduction over the peaches.
7. Top with second naan bread, oiled side out. 
8. Carefully place on grill over medium-low heat. (Can also be done in a pan on the stove-top.)
9. Grill about 3 minutes per side (flipping carefully), or until cheese has melted and bread is lightly browned.
10. Remove from grill; cut through the center to serve.

Serves 2.

 

Rainbow Pasta Salad

Simple and delicious.  Chock-full of crunchy veggies and a tangy dressing, this pasta salad is the perfect addition to a picnic or BBQ buffet table.  Use your favorite pasta or the kids' favorite...macaroni!  I did 'the recipe x five' for a BBQ for 60 a few weeks ago.

• 8 oz. dry pasta
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1 1/2 tablespoons white wine vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste 
•  3 hard boiled eggs , peeled and chopped
• 1 cup diced red bell pepper
• 1 cup julienned carrots
• 3/4 cup diced celery
• 1/4 cup diced red onion
• 1 tablespoons minced fresh parsley

1. Cook pasta in salted water according to directions on package.  Drain and rinse with cold water; cool completely. (Add a little olive oil to pasta before cooling to prevent pieces from sticking together.)
2. Stir together mayonnaise, sour cream, vinegar, mustard, honey, and season with salt and pepper.
3. Add pasta to a large mixing bowl along with eggs, red pepper, carrots, celery and onion. Pour dressing over and toss mixture to evenly coat. Serve or store in refrigerator to serve within 24 hours.
   
   Serves 10-12.

 

Corn on the Cob Supreme

Corn on the Cob Supreme

We have fresh Chilliwack corn available on every corner at this time of the year, and it is so good!  Over the years I have shared several different ways of preparing corn-on-the-cob...including 'cooler corn for a crowd' and microwaved corn-on-the-cob for one or two. Today I am posting a recipe for butter boiled corn...resulting in juicy, tender and sweet corn that is delicious!  As the cobs are lifted from the pot, the butter coats the kernels and there is no need to add more butter.

 

 Milk and Butter Boiled Corn-on-the-Cob

• 6-8 ears corn, husks and silk removed
• 1/2 cup butter
• 1 cup milk

1. Add water to a large pot (about half-full or enough to cover cobs) and bring to a boil. 
2. Add milk and butter. 
3. Add corn and reduce heat.
4. Simmer corn for about 6 minutes. 
5. Remove cobs with tongs; season and serve. 

 * For 2-3 cobs, use a smaller pot and half the amount  of milk and butter. 



'Tis the season for corn.  Enjoy!