Summertime grilling! with Dr. Linda Mitchell

 

Summer Layer Salad

(Use your favorite dressing or the recipe for a homemade one below)

1 head romaine lettuce, coarsely chopped

1 cup frozen peas

1/2 red onion, finely diced

12 ounces bacon, cooked and crumbled

3 hard-boiled eggs, peeled and diced

2 cups shredded cheddar cheese

1 bunch green onions, thinly sliced

1 cup, cherry tomatoes

Dressing

1 cup sour cream

1 cup mayonnaise

1/2 cup granulated sugar

2 tablespoons white vinegar

Salt and pepper, to taste

In a medium bowl, whisk together all of the dressing ingredients; set aside.

Place one-third of the lettuce in the bottom of a trifle dish. Top with one-third each of the peas, red onion, bacon, hard-boiled egg, cheese and green onions. Spread one-third of the dressing over the top. Repeat layers again, ending with the dressing. For the last set, begin again with the lettuce, peas and red onion, then add half the tomatoes and cover with the remaining dressing. Top the dressing with the bacon, hard-boiled egg, cheese, tomatoes and green onions. Cover and refrigerate for at least 30 minutes before serving. Top each salad serving with a piece of flatbread cut into a triangle.

Maple Chipotle Grilled Corn

on the Cob

6 ears of corn

1/2 cup maple syrup

1/2 cup butter

2 chipotle chilies, chopped or chipotle seasoning

2 cloves garlic, minced

Salt and pepper to taste

In a small saucepan, combine butter, syrup, garlic, salt, pepper, and chipotle chilies. Allow to simmer over medium heat for about 10-12 minutes. Remove from heat and cool. Preheat grill for medium heat. Place corn in husks onto grill and cook for 8-10 minutes, turning often. Remove from heat, husk and brush with warm gaze.

Editor’s note: Dr. Linda Mitchell was born and raised in Pontotoc. She taught school at Pontotoc High School for many years. She is employed by MSU-Extension Service and writes about food on a regular basis for several newspapers and magazines. Contact her at DrLindaMitchell@yahoo.com.

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