Mango Pie

2 1/2 c peeled and sliced ripe mango
2 T cornstarch
3/4 c sugar
1/4 t salt
1 T melted butter
pastry for two-crust pie, 9-inch

Heat oven to 425.

Combine mango, cornstarch, sugar, salt, and melted butter. Toss to combine; let stand 15 to 20 minutes. Roll out half of the pastry very thin; line a 9-inch pie pan; trim edge. Roll out remaining pastry very thin. Fill shell with fruit mixture. Place top crust on filling, make several slits in top to vent steam. Trim top crust leaving a little larger than the pan. Press top and bottom crust edge together; fold excess top under bottom edge. Flute all around rim. Bake for 45 to 50 minutes, or until top is well browned.

Antipasto Salad with Homemade Croutons

1 head romaine lettuce
1/2 c hard salami, cubed (4 oz)
1/4 c sliced deli ham, chopped (2 oz)
20 slices turkey pepperoni (1 oz)
1 ~7 oz jar marinated quartered artichoke hearts
1 c mozzarella cheese, cubed (8 oz)
2 T shredded parmesan cheese
2 T black olives, sliced
1 c homemade croutons, recipe to follow

Chop romaine, rinse and dry thoroughly. Place lettuce in large bowl and top with remaining ingredients. Garnish with fresh ground pepper if desired. Serves 4.

Homemade Herb Croutons
1/2 loaf Italian bread, sliced thin and chopped
1/4 c olive oil
1 t dried oregano
1 t dried basil
1/2 t kosher salt

Heat oven to 350. Place bread in large bowl and drizzle with olive oil. Add herbs and salt; toss with hands to coat evenly. Spread in single layer on baking sheet; bake 15 minutes. Cool completely prior to adding to salad. May be stored one week in an airtight container at room temperature.

Tomato-Basil Pasta Salad

1/2 lb elbow macaroni
1 Roma or plum tomato, seeded and diced
4 fresh basil leaves, shredded plus additional sprig for garnish
2 cloves garlic, pressed
2 T olive oil
1/2 t salt
2 T shredded parmesan cheese

Mix together tomato, basil, garlic, olive oil and salt. Refrigerate 30 minutes to 2 hours.

Prepare macaroni to package instructions. Rinse under cold water and drain. Combine pasta and tomato; mix until well combined. Sprinkle with Parmesan cheese and additional basil for garnish. Serves 2.

Chef's Note: Fresh basil will bruise and turn black if chopped. To prepare, roll basil leaves lengthwise and slice into ribbons or tear to desired size.

Deviled Egg Salad

4 hard cooked eggs, chopped
1/4 c light mayonnaise
1 t brown deli mustard (Gulden's)
1 t rice vinegar
1/2 t Dijon mustard
1/4 t salt, more to taste
fresh ground black pepper
4 slices white bread

In large mixing bowl, place chopped eggs, mayo, deli and dijon mustard, vinegar and salt; stir until well combined. Add pepper and additional salt to taste. Spread egg salad on 2 slices of bread, top with remaining 2 slices bread. Serves 2.

Chef's Note: Use a pastry cutter to chop eggs for an easy hand made texture.

Creamy Chicken Chili

1 T canola oil
1 lb. boneless-skinless chicken breast, cubed
1/2 c onion, chopped
14~oz can chicken broth
2 15~oz cans white beans (great northern), rinsed and drained
4~oz can diced green chiles
1 1/2 t garlic powder
1 t salt
1 t cumin
1/2 t dried oregano
1 c sour cream
1 c heavy cream
10~oz pkg corn tortilla chips
1 c monterey jack cheese, shredded

Heat oil in large skillet over medium heat; add chicken and onion. Saute until chicken is cooked through and juices run clear; set aside.

Combine broth, beans, chiles and seasonings in large soup pot over medium-high heat; bring to boil. Add chicken mixture; reduce heat and simmer 30 minutes stirring occasionally.

Add sour cream and heavy cream; mix well and return to simmer.

Top with shredded cheese and tortilla chips. Serves 8.

Chef's Note: Special thanks to my sister-in-law, Gayle, for this recipe.

Grilled Triple Cheese Sandwich

4 large slices extra-sourdough bread, recommended - San Franciscan
1/2 stick butter, melted
1/4 c parmesan cheese
1/2 t garlic powder
4 slices cheddar cheese
2 slices provolone cheese

Heat griddle to medium high. Mix parmesan cheese and garlic powder in melted butter and stir until well combined. Spread liberally on one side of each slice of bread. Place 2 slices bread on griddle, butter side down. Add 2 slices cheddar and 1 slice provolone cheese to each bread. Top with another slice of bread, butter side up. Heat to golden brown, flip over and continue cooking until evenly browned on both sides and cheese is melted. Cut in half on the diagonal. Serves 2.

Chinese Chicken Salad

Sesame Ginger Dressing, recipe to follow
2 cooked chicken breasts, cooled
1 head Romaine lettuce
1/4 c toasted slivered almonds
1 green onion, chopped
15 oz. can Mandarin oranges, drained

Chop Romaine into bite-sized pieces, wash and dry. Cube chicken and place on lettuce, add dressing to taste and toss in large bowl. Top with oranges, almonds and chopped onion. Serve immediately. Serves 4.

Sesame Ginger Dressing
1/2 c canola oil
1/4 c rice wine vinegar
1/4 c pineapple juice
2 T sesame oil
1 T soy sauce
1 t ground ginger
1 t honey

Whisk together until well blended.

Easy Chicken Teriyaki

2 cooked chicken breasts, sliced
1/2 c sweet and sour sauce
1 T soy sauce
1 t honey
1 t rice vinegar
1/2 t sesame oil
1 c frozen broccoli florets
2 c steamed rice, prepared

In bowl, whisk together soy sauce, honey, vinegar and oil. Place sliced chicken and broccoli in medium skillet, pour in sauce mixture. Saute over medium heat 5 minutes until reduced by a third. Serve over steamed white or brown rice. Serves 4.

Chick Spin Melt

4 boneless, skinless chicken breasts
4 T olive oil
Salt and pepper to taste
Spinach and artichoke dip
4 French sandwich rolls

Preheat oven to 375. Rinse chicken and pat dry. Rub each breast with 1 T olive oil, season both sides with salt and pepper. Place in single layer in roasting pan; cover with foil and roast 40 to 50 minutes or until easily pierced with fork.

Slice cooked chicken breast in half and place on French roll. Top with approximately 1/4 c spinach artichoke dip. Place sandwich, open faced, under broiler set on high. Broil 5 minutes or until dip and bread are browned. Serves 4.

Tropical Party Punch

Dole 100% orange~pineapple juice concentrate, prepared
Lemon~lime soda
Pineapple sherbet

Fill tall glass 1/2 way with orange~pineapple juice. Drop in one scoop pineapple sherbet, top with lemon~lime soda. Serve immediately.

To serve at a party, pour orange~pineapple juice in punch bowl. Place 6 to 8 scoops pineapple sherbet in bowl, pour 2 liters lemon~lime soda over sherbet to make a foamy punch.

Beef Dip Sandwich

1 package Hormel Beef Roast au-jus
2 French sandwich rolls
4 slices provolone cheese
1 T mayo
1 t Italian dressing

Preheat oven to 350. Microwave roast beef 2 minutes, set aside. Slice rolls through 3/4 lengthwise. Divide dressing and mayo equally between rolls. Place 2 slices cheese on bottom of each roll, top with warm roast beef. Loosely wrap each sandwich in aluminum foil, place in preheated oven for 10 minutes. Unwrap and serve with au-jus for dipping. Serves 2.

Roasted Red Potatoes with Rosemary

Place leftover boiled potatoes in a large skillet and pan roast in 1T oil over medium-high heat for 5 minutes. Remove from pan to drain on paper towels, season heavily with kosher salt while still hot. Sprinkle with fresh rosemary and serve.

Herb Garden

I'm growing my own herbs which look just gorgeous on my side patio, however they will get about 4 hours of direct afternoon sun in this location. A move to a shadier summer spot may be in order soon as temperatures are already over 100 and will continue to be so for another 3 months. Such is life in the beautiful Valley of the Sun.

I just have to keep Baby J from eating all the basil before I can cook with it.

Mexican Black Bean Soup

2T vegetable oil
2 carrots, diced
4 ribs celery, diced
1/2 one onion, diced
2~10 oz cans mild Ro-tel
3~15 oz cans black beans, undrained
2 c frozen corn
Garnish~ fresh cilantro and shredded Jack cheese

Heat oil in dutch oven over medium heat; add carrots, celery and onion. Cook 15 minutes or until tender. Add remaining ingredients (except garnish). Heat to boiling; reduce heat and simmer 20 minutes. Garnish and serve with corn chips.

Spinach and Artichoke Dip

7 oz jar marinated artichoke hearts, drained (or hearts of 4 fresh artichokes, prepared)
1 package frozen spinach (or 1 pound fresh spinach)
8 oz cream cheese, softened
1/3 c parmesan cheese
1/4 c sour cream
1 T mayo
1/4 t cayenne pepper
1/4 t salt (omit if using marinated artichoke)
1/4 t garlic powder

Saute spinach in skillet; cool and wring out until very dry. Transfer to mixing bowl and add remaining ingredients, mix well. Serve at room temperature with sliced baguette bread and tortilla strips or spread on French bread and place under broiler for 5 minutes to melt cheese.

Black Bean and Roasted Red Pepper Dip

1 package taco seasoning
1 can black beans, drained and rinsed
1~7 oz jar roasted red peppers, drained
8 oz cream cheese
1 T chopped cilantro
2 t lime juice

In food processor combine all ingredients; mix thoroughly. Serve with tortilla chips and raw veggies for dipping.

Mashed Broccoli Baked Potato

~3 pounds red potatoes, cubed
~4 cups broccoli florets
2/3 cup warm milk
1 c shredded jack cheese
1/2 t salt
fresh ground pepper to taste

Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 15 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 8 minutes more. Transfer broccoli and potato to a large bowl and coarsely mash. Add cheese, milk and salt and continue mashing to desired consistency; add pepper to taste. Serve immediately.


Chef's Note: Never use a mixer to mash potatoes unless making a souffle.