I have been lax in posting recipes and I have heard from you….so here are several that I like all year but thought they would be good for May. I might serve the Corn Soup with either of the entrees or another dinner, I often do it as a starter to a poached salmon entree. It is so good that it always gets rave reviews!
NENA’S CURRIED CREAM OF CORN SOUP
1 17 ounce can cream style corn
1 teaspoon minced onion
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1-2 teaspoons curry powder (I usually do more, do to your taste!)
1 cup half and half
1/3 cup heavy cream
Fresh basil
Whirl in blender all ingredients, except basil, until combined. Chill and serve with a leaf of basil on top.
Serves 4.
Shawnee Corn King pottery soup tureen. Image from Pinterest, credit unknown.
NENA’S OVEN-FRIED LEMON CHICKEN
1/4 cup fresh lemon juice
1 clove garlic, crushed
2 cardamom seeds crushed (open whole pods and crush seeds with a mortar and pestle)
2 boned and skinless chicken breasts
Salt and pepper
Lemon pepper
1/2 carton sour cream
1 cup fine bread crumbs
Lemon slices for garnish
Combine lemon juice, garlic, and cardamom seeds. Add chicken and marinate a room temperature at least 1 hour, turning frequently. Preheat oven to 400º. Remove chicken from marinade. Season with salt and pepper. Dip each piece in sour cream and coat with bread crumbs. Sprinkle with lemon pepper. Put on ungreased baking sheet and cover lightly with foil. Bake for 30 minutes. Remove foil and increase temperature to 450º. Bake 15 to 20 minutes longer or until chicken is golden brown and tender. Serve hot or cold, garnish with lemon slices.
It is delicious either way. A perfect picnic food. I served this many years ago at a press luncheon I hosted for Bill Blass and he loved it! I would now serve with a green salad and, as usual, a lovely white wine…or champagne, always champagne! If you wanted to continue the lemon theme, finish with the lemon bars I shared with you several weeks ago!
BARBARA V’S CHICKEN/WILD RICE/GRAPE SALAD
2/3 cup mayonnaise (my mayonnaise is Miracle Whip, just saying!)
1/3 cup whole milk
2 Tablespoons lemon juice
1/4 teaspoon tarragon (you can use fresh or dried, I prefer fresh which would be a bit more than 1/4 teaspoon)
3 cups chopped chicken (she uses all white meat)
3 cups cooked wild rice
1/3 cup finely sliced green onion (white and green parts)
1 8 ounce can water chestnuts drained
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound seedless green grapes halved
1 cup salted cashews
Blend mayo, milk, lemon juice, and tarragon and set aside. In a large bowl, combine chicken, wild rice, onion, water chestnuts, stir in mayo mixture until blended. Refrigerate for 2-3 hours. Just before serving stir in grapes and cashews. Serve with a crusty loaf of bread…more white wine or perhaps a lovely rosé! It is really good and a great buffet party salad. This recipe serves 4 generously.
All photos from Pinterest, photo credits unknown.