CORN SOUFFLE
From Marie Carroll, my friend Jen’s mother-in-law – one of their Thanksgiving traditions that I have adopted
– 2 eggs, lightly beaten
– 1 can cream corn (16 oz)
– 1 can whole corn (16 oz)
– 1 C sour cream
– ? C melted butter (I don’t know the amount, so I think I usually do 1/2 C)
– 1 box Jiffy corn bread mix
– 4 oz grated swiss cheese

Combine all except cheese. Bake 35 mins uncovered 350F – do not overbake – should be moist.

Top with grated swiss and broil until cheese is golden brown.

GRILLED FRIES
From Emily Wignall who got it from the Dastrups
Just cut your raw potatoes into fries. Coat them in olive oil, and sprinkle generously with salt, add any other seasonings you like. BBQ on medium-high heat for about 10-15 minutes. Flip fries about half-way through.

LINDSEY’S FAVORITE SALAD
From Lindsey Johnson
1. Gourmet salad greens (or baby spinach)
2. Thinly sliced pears or apples
3. Dried cranberries or cherries
4. Toasted nuts (almonds, pecans, walnuts, hazelnuts)
5. A bit of crumbled cheese (any blue””Gorgonzola is great or even a fresher cheese like Feta works)
6. Green onions (or very thin slices of red onion)
7. Crumbled, crisp bacon pieces or cooked chicken pieces
8. Some kind of fruity vinaigrette””purchased or homemade

image of “lindsey’s favorite salad” courtesy of lindsey johnson

CHICKEN PICCATA:
4 chicken breasts
2 C flour, with salt and pepper
1/4 C olive oil
1/4 C lemon juice
2 C chicken stock
1 T capers
1/3 C butter

Cut up chicken in pieces, dust with flour, brown in olive oil. Add lemon juice, chicken stock and capers and simmer until chicken is done. Take off heat then add butter. Serve with pasta or mashed potatoes.

CARROTS
I know, I know”¦ a recipe for carrots? But my mother-in-law Pat taught me a delicious and easy way to cook carrots. Mini carrots in a saucepan, with the lid on, with butter and dried basil. I also add a bit of salt & pepper. Cook on med-low until done. Pat turns the heat up at the end to “burn” the outsides a bit.

CHILI CHICKEN SKEWERS
From Adrianne Campbell (from Cuisine at Home magazine)
Goes well with Chunky Banana Sweet Potato Mash and Cilantro Pesto
1 1/4 lb. boneless skinless chicken breasts
1 T. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 T. olive oil

Combine above ingredients with chicken and toss to coat. Just grill them for a few minutes. Recipe calls for cut chunks of chicken on skewers, browned on the stove top then finished in the oven at 400 for a few more minutes. Adrianne just grills the chicken out on the grill without the skewers.