November 2009

Ilove this time of year. The leaves are changing and the temperature is a little cool. Soon there will be the smell of yummy food that I love to prepare for my family and friends. I want to share with you some of my favorite recipes. There’s no need to worry about the fat because you can use reduced fat products and still have a great tasting dish.

Black Bean and Corn Salad

½ cup balsamic vinaigrette salad dressing
¼ teaspoon seasoned pepper
¼ dried cilantro
1/8 teaspoon ground cayenne pepper
¼ teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
½ cup chopped onion
½ cup chopped green onions
½ cup red bell pepper, chopped

In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside. In large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving. Allrecipes.com

Oven-Fried Chicken Wings

2 pounds chicken wings
Separate each wing into 2 pieces at joint, trim excess fat and skin.

Combine in large heavy-duty resealable plastic food-storage bag:
1 cup buttermilk
Juice of ½ lemon
2 cloves garlic, finely chopped
½ teaspoon hot-red-pepper sauce
½ teaspoon salt
1/8 teaspoon ground black pepper

Place wings in bag, seal, and toss to coat well. Marinate, refrigerated, 2 hours. Position rack in center of oven. Heat oven to 425 degree. Lightly coat shallow roasting pan with nonstick cooking spray.

Combine in heavy-duty resealable plastic food-storage bag:
½ cup yellow cornmeal
½ cup seasoned Italian-style bread crumbs

Remove chicken wings from marinade and drain wings. Place wings in bag with crumb mixture and shake several times until wings are completely coated. Arrange chicken in prepared roasting pan. Coat wings lightly with nonstick cooking spray. Bake until coating is golden and meat is longer pink near bone, about 35 minutes. 1998 FC Joy of Cooking