It is hot, hot, hot — too hot to cook, and yet we get hungry around dinnertime. Here are a few recipes to create a satisfying repast without anything hotter than melting butter in the microwave oven:
CHIPOTLE CHICKEN TACO SALAD
For the dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chili, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
¼ teaspoon salt
For the salad:
4 cups shredded romaine lettuce
2 cups chopped, roasted, skinless, bone¬less chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
½ cup diced peeled avocado
1/3 cup thinly, vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 ¾-ounce) can no-salt-added whole-kernel corn, rinsed and drained
1 To prepare dressing, combine first seven ingredients, stirring well.
2 To prepare salad, combine lettuce and remaining ingredients in a large bowl.
3 Drizzle dressing over salad; toss gently to coat. Serve immediately.
Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
David Bonom, Cooking Light (2006); reprinted in myrecipes.com
GINGER CINNAMON LEMONADE
1 thinly sliced lemon
1½ cups sugar
1 tablespoon finely chopped cinnamon sticks (use your coffee grinder)
2 cups fresh lemon juice (about 8 to 9 lemons)
7 cups water
1 Place sliced lemon and 1½ cups sugar in a large mixing bowl or gallon pitcher. Mash together with a coffee mug or wooden spoon.
2 Stir in crystallized ginger and broken cin¬namon stick. Set aside.
3 Juice lemons; add to muddled sugar. Pour in water.
4 Stir and let sit 30 minutes for spiced flavor to develop. Strain into a 2-quart pitcher.
5 Chill until ready to serve.
Spice Islands kitchens
DECONSTRUCTED CRAB ROLL
1 cup mayonnaise
1 tablespoon prepared yellow mustard
1 teaspoon smoked paprika
6 soft hoagie buns
1-1½ pounds crabmeat or lobster, fully cooked
½ cup butter, melted
3 green onions, finely sliced
6 Bibb lettuce leaves
1 Stir together mayonnaise, mustard and smoked paprika.
2 Place lettuce on buns, add seasoned mayonnaise and top with crabmeat.
3 Squeeze fresh lemon juice over the top of crab, drizzle with melted butter and top with green onions.
Spice Islands kitchens