How you doin’? It isn’t too often that I find a recipe on someone else’s blog that I feel I have to make immediately. That was the case with this recipe that I sourced from the National Peanut Board (NPB) LinkedIn site.
 
As many of you know, we have worked with the NPB for years and they always have great recipes that are home meal maker easy—we have created many of them.
 
Peanuts have so much going for them—they’re healthy, they’re versatile and they taste great in all their forms—from nut butters to roasted in the shell to dips and salsas and even salad dressing like the one included in this recipe. And oh, by the way, my favorite Butterfinger bars and Chocolate peanut butter cups are included in my personal favorites. It seems the peanut possibilities are endless.

The Peanut Butter Lime Dressing included in this recipe can be used “as is” or as a dressing on other salad styles or as a satay-style sauce for chicken wings, skewered pork or beef strips.  Make a little extra and keep it in the frig.
 
Prep time:  45 minutes
Cook time  15 minutes
Chill time:  30 minutes
Yield:  6 to 8 servings
 
Ingredients 
For the Peanut Butter Lime Dressing
1/2 cup smooth, natural peanut butter
2 tablespoons minced garlic
1 tablespoon fresh minced ginger
1/2 teaspoon lime zest
1/4 cup fresh lime juice
1 teaspoon honey or to taste
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons ice water, plus extra
 
For the Charred Corn Slaw
3 ears of corn, husks and silks removed
1 small head green cabbage (about 2 ½ pounds), cored and finely shredded
1 large carrot, peeled into ribbons
1 red bell pepper, cored and finely sliced
4 finely sliced green onions
1/4 cup finely sliced fresh mint leaves
1/3 cup roughly chopped roasted and salted peanuts
 
Directions 
To make the Peanut Butter Lime Dressing

1. In the bowl of a food processor fitted with a sharp “S” blade, combine the peanut butter, garlic, ginger, lime zest, lime juice, honey, cumin, salt and pepper. Pulse the food processor a couple of times to combine.
2. With the motor running, pour the ice water in through the feed tube. The dressing should pale in color, resulting in a slightly fluid, but still creamy texture.
3. Add more water by the teaspoon, if necessary. Once it’s at the proper consistency, check the dressing for seasoning and adjust to taste. Set it aside.

To make the Charred Corn Slaw

1. Bring a medium-large pot of water to a boil over medium-high heat. Add the corn to the water and place the lid on top.
2. Boil the corn until tender, about 8-10 minutes. Carefully remove the corn from the pot with tongs and place it on a paper towel lined plate.
3. Preheat the grill to high. Place the drained corn directly on the grates and grill, rotating the cobs until char marks appear on all sides, about 6-7 minutes.
4. Remove the corn from the grill and place it back on the plate, allowing it to cool a bit.

To assemble the slaw

1. In a large bowl, combine the shredded cabbage, carrot ribbons, red bell pepper, green onions and mint.
2. Carefully cut the charred corn kernels off the cobs and add them to the large bowl as well.
3. Pour the Peanut Butter Lime Dressing over the vegetables.
4. Add pinches of salt and pepper and lightly toss to combine the charred corn slaw.
5. Garnish the top of the slaw with the chopped roasted peanuts, green onions and mint.

ChefSecret:  You could prepare all of the ingredients up to 2 days in advance. Cut everything except for the mint, place it all in your serving bowl and cover the top. Place the dressing, mint, and chopped peanuts in separate containers. Then, just thoroughly toss everything with a good pinch of salt and pepper at your destination! If you don’t have a grill, you can char the corn in a grill pan or a cast iron skillet. My grill grates are well-seasoned cast iron, so I didn’t need to apply any oil to the corn before grilling. If you have regular steel grates, you may have to give them a spritz of oil.

Quip of the Day:  The mama corn wasn’t worried about her chubby son. “He’s not fat,” she said, “he’s just a little husky.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Entree#CharredCornSlaw #PeanutButterLimeDressing #Peanuts #PeanutButter #NPB #NationalPeanutBoard #CoolSummerSalads #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It is 117⁰ F as I write this—another record breaking day in Las Vegas. I don’t want to go near the kitchen to cook anything. Pasta salads are the perfect food for hot summer days.
 
This recipe gives you a quick fix for lunches, dinners and picnics because it is chilled and full of rich, creamy flavors and hearty goodness. Keep my recipe on hand for a quick starter salad, or eat it all in one quiet, highly enjoyable family meal sitting.
 
Pasta salads are  popular dishes enjoyed all over the world, but have you ever wondered who invented it? The origins of pasta salad can be traced back to Italy, where pasta has been a staple food for centuries. The concept of mixing cooked pasta with vegetables, meats and dressing is probably a relatively modern invention, and it is believed to have been popularized in the United States in the mid-20th century.
 
The exact inventor of pasta salad is unknown, but it is believed to have been a creation of Italian immigrants who brought their traditional pasta dishes to America and adapted them to suit local tastes. Italian cuisine is known for its emphasis on fresh vegetables, herbs and olive oil, making it the perfect foundation for a refreshing and flavorful pasta salad. Over time, these salads have  evolved to include a variety of ingredients, such as cheeses, olives, nuts, seeds and different shapes of pasta, making it a versatile and customizable meal option.
 
Prep time:  15 minutes
Cook time:  15 minutes
Chill time: 1 hour minimum
Yield:  6 servings
 
Ingredients 
1 pound penne pasta
2 tablespoons olive oil
1/2 cup mayonnaise
1 cup Catalina or French dressing
2-1/2 cups diced cooked chicken
3/4 pound bacon, cooked, crisp and crumbled
1/2 cup diced Cheddar cheese
1/2 cup grated Parmesan cheese
 
Directions

1. Bring a large pot of well-salted water to a boil.
2. Cook the pasta of choice according to package directions until al dente (about 12 to 15 minutes).
3. Cool the pasta in ice water to stop the cooking.
4. Drain, toss with the olive oil and set aside.
5. When the pasta is completely cool, toss with the mayonnaise, dressing, chicken, bacon, Cheddar and Parmesan cheese.
6. Chill for at least 1 hour before serving cold.
7. Plate up and serve.
8. Refrigerate any leftover salad for up to 3 days.

ChefSecret:  Substitute cooked shrimp for the chicken and pepper-jack cheese for the Cheddar for totally different flavors. Add some tomatoes or red or yellow bell pepper for a pop of color. 

Quip of the Day:  Q. What does penne pasta do at a concert?  A. It noodles along to the beat!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Entree #ChickenBaconPastaSalad #PastaSalad #Penne #CoolSummerSalads #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Summer veggies are at their prime this time of year. So now is the best time to go to your local farms and farmer’s markets and shop for the finest produce available. I can eat corn in various forms any time of year, but especially in the summer when it is at its crisp, sweet best. I like to add corn to wraps and salads for the sweetness and crunch it adds. And if you grill it first you add flavor dimension to the mix.
 
In this recipe, I’ve infused the cooking water with garlic, thyme, and bay leaves, and then blanched the corn in it for a few minutes, so it’s full of flavor but still pops when you bite into it. We also cut the corn from the cob in chunks/rows, so that it has a fresher presence in the salad.
 
Then I toss the corn together with flakes of crispy salmon, fresh veggies and peppery arugula. It’s dressed in an olive oil and za’atar, (an aromatic Middle Eastern spice blend made with toasted sesame seeds), thyme, marjoram and sumac. The result is a delightful summer salad with a refreshing, flavorful and satisfying taste.
 
This salad travels well, so I like to make it, pack it, and take it on the go. It’s particularly nice for picnics at the beach, the jazz concert in the park or just the back yard.
 
Prep time:  20 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
Kosher salt
2 lemons
3 garlic cloves, crushed
3 sprigs thyme
3 bay leaves, preferably fresh
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
4 teaspoons za'atar seasoning, plus more for serving
1 teaspoon kosher salt
5 fresh ears corn on the cob, husked
4 6-ounce skinless salmon fillets
2 medium heirloom tomatoes, cut into wedges
1/2 thinly sliced medium red onion
4 cups baby arugula, for serving
Kosher salt, to taste
Freshly-ground pepper, to taste
 
Directions

1. Generously salt a large pot of water (it should taste like the sea).
2. Thinly slice half a lemon and add slices to the water along with the garlic, thyme, and bay leaves.
3. Bring the water to a boil and keep it boiling for 10 minutes, so the herbs can infuse the water.
4. Meanwhile, juice the remaining lemons until you have about 3 tablespoons of juice.
5. In a small bowl, whisk the lemon juice together with the 1/2 cup of olive oil, za’atar and salt.
6. Add the corn cobs to the boiling water and blanch until it’s bright yellow and tender, about 6 minutes.
7. Transfer the corn to a plate to cool.

​To make the salmon

1. In a nonstick sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
2. Season the salmon with salt and pepper, gently place it in the pan and sauté it for 3 minutes or until golden brown. Flip it and cook the second side for 3 more minutes.
3. Transfer the salmon to a cutting board to cool and then use a fork to flake it.
4. When the corn is cool, cut the kernels off the cob and place them in a large bowl. (Cut the cob in half, stand it on its wide end, and slice down the length of the cob.)
5. Add the tomato wedges, sliced onion, and a 1/2 cup of the dressing. Toss to combine.
6. Add the flaked salmon to the salad and toss very gently to coat it with dressing.
7. Divide and transfer to 4 salad plates.
8. Top lightly with arugula, drizzle with the remaining dressing and serve with salt and pepper grinders and a little extra za’atar seasoning.

ChefSecret:  If you have extra za’atar seasoning you can use it as a rub for grilled meats and veggies, swirl it into spreadable cheese or hummus or whisk it into breadcrumbs to give fried fish, chicken and onion rings a Mediterranean twist.

Quip of the Day:  A blonde walks into a library.
She asks the librarian, “Can I get the salmon salad?”
The librarian answers, “Sorry, this is a library.”
The blonde responds, “Oh, right! (this time whispering) Can I get a salmon salad?”
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Salad #Entree #SalmonSalad #MediterraneanSalmonSalad #Zaatar #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? What do you do when you have left over rotisserie chicken?… wrap it all up!
 
I like to make quick lunch wraps with leftovers in the test kitchen. My Grilled Tortilla Chicken Wrap recipe is just perfect for an easy lunch or simple weeknight dinner. Add all your favorite salad veggies and a yummy sauce for a delicious summer meal.
 
Feel free to add green onions, shredded carrots, diced celery, feta cheese, or any other salad ingredients you have hanging out in the fridge. 
 
Prep time:  15 minutes
Yield:  4 to 6 servings
 
Ingredients 
1 pound shredded leftover roasted or rotisserie chicken breasts or thighs
2 cups tzatziki sauce
4 to 6 large tortillas warmed
1 cup shredded romaine lettuce
4 to 6 thinly sliced tomatoes
12 sliced red onion rings
 
Directions

1. Make the tzatziki according to recipe instructions (see recipe below).
2. Grill the tortillas in a large frying or griddle pan turning once to griddle both sides.
3. Lay out the grilled tortillas and neatly stack the ingredients in the center about 1/3 of the way up from the bottom edge and top with the tzatziki sauce.
4. Roll like a burrito and cut in half.
5. Serve with a little more tzatziki on the side.

 
                                                   Greek Tzatziki Sauce

Prep time:  10 minutes
Yield:  4 to 6 servings
 
My easy tzatziki sauce is a delicious summer condiment. Use it to dress up  grilled veggies or a chilled crudité, sandwiches, salads and more, or add it to my Grilled Tortilla Chicken Wrap.
 
Ingredients 
1/2 cup finely chopped cucumber
1 cup thick whole milk Greek yogurt
1 tablespoon fresh lemon juice
1/2 tablespoon extra-virgin olive oil
1 grated garlic clove
1/4 teaspoon kosher salt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint, optional
 
Directions

1. Place the chopped cucumber on a towel and gently squeeze out most of the excess water.
2. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using.
3. Chill until ready to use.

ChefSecret:  Add a little more texture and flavor by grilling the assembled wrap in the same frying pan with a touch of melted butter.

Quip of the Day:  What’s a sandwich’s favorite type of music?  Wrap.
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Wrap #RotisserieChicken #GrilledTortilla #TzatzikiSauce #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? My Old Fashioned Cathead Biscuits are a wonderful way to spoil your family. Cathead biscuits have been around for years. It is an old-fashioned recipe that never disappoints!
 
Why are they called Cathead biscuits? Simply because they are as big as a cat’s head. When we call them out as old Southern Cathead Biscuits, some of the oldest family recipes go back to pre-Civil War times. They are simple, inexpensive and only have 6 ingredients—most can be found in your pantry. Try them tonight… or tomorrow with a Southern-Style Fried Chicken Thigh Biscuit Sandwich.
 
Prep time:  10 minutes
Bake time:  20 minutes
Yield:  8 large biscuits
 
Ingredients 
2 cups self-rising flour
1 teaspoon baking powder
1 to 2 tablespoons white shortening (Crisco) at room temperature or lard or rendered bacon fat; about the size of a walnut
1 cup buttermilk
1/2 teaspoon kosher salt
2 tablespoons melted salted butter (for brushing top after baking)
 
Directions

1. Preheat an oven to 400⁰ F.
2. Work the shortening into the flour and baking powder until it’s like coarse crumbs. (Use your fingertips to do this unless you’ve got ‘hot’ hands. In that case use a fork).
3. Add the buttermilk and stir until it makes a ball in the bowl.
4. You can either pinch off the dough or roll it and cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like they do in the south.
5. Grease or spray a sheet pan. Place the biscuits on the prepared sheet pan.
6. Bake in the preheated oven for 15 to 20 minutes until brown on top.
7. Brush melted butter on the tops after baking.

​ChefSecret: For taller, lighter and flakier biscuits, cut straight down with the cutter.  Do not twist the cutter as it prevents the biscuits from getting a full rise. For the highest rise biscuit, ensure the biscuits are touching so they rise up and not out. For crusty edges, arrange them 1 inch apart, for softer edges, place them close together.

Quip of the Day:  Two biscuits are in an oven… One biscuit looks at the other and says, “man, it’s hot in here.” The other biscuit replied, “AHHH, a talking biscuit!!!”
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Do you have a question or comment? Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
How you doin’? My Old Fashioned Cathead Biscuits are a wonderful way to spoil your family. Cathead biscuits have been around for years. It is an old-fashioned recipe that never disappoints!
 
Why are they called Cathead biscuits? Simply because they are as big as a cat’s head. When we call them out as old Southern Cathead Biscuits, some of the oldest family recipes go back to pre-Civil War times. They are simple, inexpensive and only have 6 ingredients—most can be found in your pantry. Try them tonight… or tomorrow with a Southern-Style Fried Chicken Thigh Biscuit Sandwich.
 
Prep time:  10 minutes
Bake time:  20 minutes
Yield:  8 large biscuits
 
Ingredients
 
2 cups self-rising flour
1 teaspoon baking powder
1 to 2 tablespoons white shortening (Crisco) at room temperature or lard or rendered bacon fat; about the size of a walnut
1 cup buttermilk
1/2 teaspoon kosher salt
2 tablespoons melted salted butter (for brushing top after baking)
 
Directions

1. Preheat an oven to 400⁰ F.
2. Work the shortening into the flour and baking powder until it’s like coarse crumbs. (Use your fingertips to do this unless you’ve got ‘hot’ hands. In that case use a fork).
3. Add the buttermilk and stir until it makes a ball in the bowl.
4. You can either pinch off the dough or roll it and cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like they do in the south.
5. Grease or spray a sheet pan. Place the biscuits on the prepared sheet pan.
6. Bake in the preheated oven for 15 to 20 minutes until brown on top.
7. Brush melted butter on the tops after baking.

ChefSecret: For taller, lighter and flakier biscuits, cut straight down with the cutter.  Do not twist the cutter as it prevents the biscuits from getting a full rise. For the highest rise biscuit, ensure the biscuits are touching so they rise up and not out. For crusty edges, arrange them 1 inch apart, for softer edges, place them close together.
Quip of the Day:  Two biscuits are in an oven… One biscuit looks at the other and says, “man, it’s hot in here.” The other biscuit replied, “AHHH, a talking biscuit!!!”
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #SouthernBiscuits #CatheadBiscuits #Crisco #Lard #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2024