A Perfect Summer Meal: Cornmeal Crusted Chicken, Backyard Summer Salad & Lemon Parmesan Fusilli

This meal happened quite by accident, as all my best ones do. I had several pounds of chicken in the fridge that should have gone in to the freezer. I had taken the kids out of town for a couple of days and totally forgot about the chicken. Until I came home... and noticed that the Sell By Date was that day. We had already eaten dinner but I was not about to lose all that lovely free-range chicken. So I took one of the packages and dumped it into boiling water. I would freeze the cooked chicken to make chicken salad another day. The other batch would get lightly coated with cornmeal and some seasonings, tossed into a skilled with olive oil for a few minutes and then on to a baking sheet for a few more minutes. Even though this would be our dinner the following night I had to try a sample. It was divine. I love to use cornmeal instead of flour. I love the texture it provides.

Cornmeal Crusted Chicken
Ingredients:

Chicken breast, 1 to 2 lbs, trimmed and cut into smaller portions as desired
1/2 cup good quality cornmeal, repeat this ratio as necessary
1 tablespoon seasoning such as Lawry's, Old Bay or your preference
Good quality olive oil
Sea salt and ground pepper to taste

In a skillet heat olive oil until it starts to sizzle, then turn heat to medium high
In a deep bowl add the cornmeal and seasonings and mix well
Dredge the chicken in the cornmeal and place in the pan. Let brown on both sides, about 5 minutes.
Place on baking sheet. Repeat until all chicken has been browned, adding extra olive oil as needed. (If excess cornmeal builds up in pan, wipe clean with paper towel, add more olive oil and start over.
Place baking sheet in a preheated, 375 degree oven, for about 15 minutes to ensure the chicken is adequately cooked. The cornmeal crust should keep the chicken from drying out inside.

Backyard Summer Salad

If you have a tomato garden this is a perfect salad for you. If you happen to grow cucumber and basil, even better!

Ingredients:

1 large cucumber, peeled and trimmed. (I prefer the seedless English cuckes)
1 large tomato, quartered and thinly sliced
1 clove of garlic, very finely chopped
1 handful fresh Basil, Julienned
1/2 onion thinly sliced (I prefer red or Vidalia)
1/4 Grandma's Dressing

Grandma's Dressing:
1 cup of light extra virgin olive oil
1/4 apple cider vinegar
4 tbs. water
2tbs. powdered beef bouillon

In a large bowl add the above ingredients. Let marinate at least 20 minutes prior to serving.



The Lemon Parmesan Fusilli was based upon this recipe... I just guestimated here and added 1 clove of garlic, finely chopped.

Cool as a Cucumber Salad

Cucumbers are an easy "salad" option around here. They are a nice cool touch to a Spring chicken or fish meal.

Serves 4

1 large English, seedless cucumber, peeled and cut into very thin slices
5 tablespoons light olive oil (or canola oil)
4 tablespoons Red Wine vinegar
1/2 teaspoon oregano
sea salt and pepper to taste

It really doesn't get any easier than this!
Peel and slice cucumber and toss into a medium sized bowl.
In a small bowl mix together oil and vinegar until emulsified.
Pour over cucumbers and add salt, pepper and oregano.
Stir regularly so that cucumbers are all well covered.

Fresh dill, in the summertime, from your garden, adds a wonderful touch as well in place of the oregano.

My Fabulous Cocktail, "The Poolside"

(Thanks for the great name Mamma Bickie!)

Ingredients:

Vodka, one shot
1/2 cup of seltzer water
1/2 cup of limeade
2 or 3 thin slices of lime
2 or 3 thin slices of cucumber, skin on.

The first time I ever had cucumber in a drink was when I was in Wimbledon. (My grandparents were members and I went often in my youth.) You cannot go to Wimbledon without having a Pimms... Pimm's Cup is a wonderfully tasteful and refreshing British cocktail that is garnished with a slice of orange, lemon and cucumber. The cucumber adds such a great flavor and refreshing quality.Pour all into a tall glass, add some ice, and garnish with an umbrella!

Below, picture of my shot glass!

Cucumber, tomato and Chick Pea Salad

Now that the weather is warming I am craving these summery salads. This one is great and goes with a variety of different main courses.

1 English cucumber, peeled and cubed
1 can of chick peas, drained and rinsed
1 small red onion, diced
1 cup crumbled *goat or feta cheese
a handful (or more) of grape tomatoes, halved -- or 4 Campari tomatoes, diced
vinaigrette made with olive oil and cider vinegar (ratio: 1 tbs. olive oil to 3 tbs of vinegar)
juice of 1 lemon
freshly ground sea salt and freshly ground pepper to taste

Dice all ingredients and place in bowl with chick peas, lemon juice, feta, vinaigrette, salt and pepper... marinate 15 minutes prior to serving.

* I love using goat cheese in this salad and the cheese melts into the vinaigrette and makes a really smooth cheesy dressing!

Fabulous next day as well, just remember to remove tomatoes if you are going to store overnight so they do not get the salad all watery.