Friday Recipes

Finally, Friday, and the weather is cooling off, even here in Florida. Never mind that it's supposed to be back in the 80s here next week - the weather now feels great.

Here are today's six recipes to help you through the weekend. Enjoy!

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!

PEACH PIE

This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.

4 C peaches, cut up

dash salt

1 – 1 1/4 C sugar

2 T butter

3 T unbleached flour

1 unbaked pie shell & lattice top

Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.

CHEESY CHICKEN AND SWEET POTATO ENCHILADAS

This comes from Kraft Recipes, and begins, “Get cheesy with Cheesy Chicken and Sweet Potato Enchiladas! For hotter sweet potato enchiladas, add a minced fresh jalapeño pepper to the chicken mixture.” Prep Time: 30 min; Total Time: 50 min; Servings: 6.

To view this online, click here.

Ingredients

1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 cans (10 oz. each) mild green enchilada sauce

2 cups shredded cooked chicken breasts

1 cup rinsed canned black beans

1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

1/4 cup chopped fresh cilantro, divided

12 corn tortillas (6 inch), warmed

Directions

Heat oven to 350°F.

Cook potatoes in boiling water 5 min. or just until tender; drain. Place in large bowl. Mix sour cream and enchilada sauce until blended.

Add 1 cup of the sour cream mixture to potatoes along with the chicken, beans, 1/2 cup cheese and 2 Tbsp. cilantro; mix lightly.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.

Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.

Bake 15 to 20 min. or until heated through. Sprinkle with remaining cilantro.

BBQ CHICKEN

This comes from the folks at GE Appliances, and begins, “This BBQ chicken recipe is a simple classic that will be the star of your next summer gathering.”

To view this online, click here.

Ingredients

1 pound chicken drumsticks

1 pound chicken thighs

2-3 cups Italian dressing

2-3 Cups BBQ sauce (homemade or store bought)

Directions

Marinate the Chicken:

Combine drumsticks and thighs in a bowl and add Italian dressing until chicken is covered. Let sit overnight (ideal) or for 3-4 hours.

Cooking:

Fire up a gas or charcoal grill to medium heat, put chicken on, and cook for 20 minutes (about 10 minutes per side). After 20 minutes, brush on your favorite BBQ sauce. Turn chicken and add more BBQ sauce. Cook for an additional 10-15 minutes. Watch closely, so you don't burn the BBQ sauce.

ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES

This comes from Stephanie Wise in her blog Girl Versus Dough and reposted in the Tablespoon e-newsletter. This recipe starts off, “Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.” Prep Time: 15 minutes; Total Time: 60 minutes; Makes 4 servings.

To view this online, click here.

Ingredients

2 lbs Yukon gold potatoes, halved and quartered

4 to 5 carrots, peeled, halved and quartered

1 red onion, halved and quartered

1 garlic bulb, cloves separated and skins removed

4 tablespoons olive oil, divided

3 1/2 to 4 lbs skin-on, bone-in chicken thighs

Salt and pepper

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley flakes

Directions

Heat oven to 450°F.

In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.

Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper.

Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables. Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.

"BETTER THAN THE DELI” MACARONI SALAD

Kathy Kingsley is one of About.com's American Food guides. Kathy wrote, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes

I couldn't find the original link to this recipe. If/when I do find it, I'll post it.

Ingredients:

1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well

1 1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 cup finely diced celery

1/4 cup minced red onion

1/2 cup sweet pickle relish

1/4 finely grated carrot

2 tablespoons finely diced roasted red pepper or pimento

1/4 cup chopped parsley

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoon salt, or to taste

Preparation:

Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.