Summer in Mississippi is so miserably hot! But super cool recipes make the summers even better! And perhaps a tall glass of sweet iced tea makes it even much better! I have some splendid recipes to offer you this week. My first is an easy chicken salad that I have been preparing for a few weeks now. It is delicious as a fresh and easy meal for supper or snack with butter crackers or on toasted croissant bread with a fresh slice of tomato. I do not prefer pecans in my chicken salad, but some people enjoy pecans in theirs. It’s whatever you like! But the green onion makes the salad! The second recipe is a recipe I found a couple weeks ago for sloppy joe stuffed potatoes! It’s just like eating sloppy joes without a bun! What an excellent recipe for on-the-go parents!!! And my last recipe is a mouthwatering recipe I tried this weekend. My cousin Melanie’s moist brown sugar Bundt pan cake!!! Oh, it is so moist and decadent!!! And this cake is not dry, I promise! Enjoy, readers!
Brock’s Easy Green Onion Pecan Chicken Salad
Note: This chicken salad is not sweet, and I typically prefer a sweeter chicken salad. However, my tastes have been changing and are currently on a “roller-coaster ride”, and I love this “not so sweet chicken salad” when I am in the mood for it. I would prefer it with just the green onion tops and not the pecans, but many people enjoy chopped pecans in theirs. So either way equals good, simple chicken salad for lunches or simple summer suppers!
2 lg. cans Tyson whole chunk chicken, drained well
1 cup chopped washed green onion tops
1 cup chopped pecans*
One and one half cups fresh Blue Plate mayonnaise
1 tsp. ground black pepper
Half tsp. lemon pepper seasoning
Squeeze of fresh lemon
Shred up chicken with fork in a large bowl. Add remaining ingredients and fold in well. Keep covered in refrigerator until ready to serve. This is wonderful on croissant bread, whole wheat bread for sandwiches, or plain with crackers. *Pecans are optional
Sloppy Joe Stuffed Potatoes
Note: Here is a trouble-free recipe for those of you who have limited time in the kitchen for supper! This is served well with Texas toast and a salad.
One and one half lbs. ground beef or chuck
1 onion, diced
1 can Manwich sloppy joe sauce
1 tsp. salt
1 tsp. pepper
2 tsp. brown sugar
1 stick butter, melted
8 oz. Velveeta shredded cheese
4 Tbsp. sour cream
4 Tbsp. green onions, chopped
4 large baking potatoes
Cook meat with onion and drain. Meanwhile bake or microwave potatoes until tender in middle. Add Manwich and seasonings to meat. Cook until bubbly. Split open each potato and place onto a baking sheet. Pour equal amounts melted butter into each potato. Spoon a liberal amount of sloppy joe mixture into each potato. Sprinkle with cheese. Put in oven to melt the cheese for about 5-7 minutes on 400 degrees. Put 1 Tbsp. each of sour cream and green onions on top of cheese for each potato after taking out of the oven. Serve immediately. Salt and pepper to your specific tastes. Serve with Texas toast, a salad and sweet iced tea!
Cousin Mel’s Brown Sugar Bundt Cake
Note: This is one of the VERY best and moistest Bundt cakes I have ever eaten! This is from my cousin Melanie De Jong, originally from New Orleans, but she resides in Mississippi now. It is a delightful accompaniment to any summer supper!
1 box Betty Crocker yellow cake mix (with pudding in mix)
1 small box instant vanilla pudding
4 large eggs
1 cup oil
1 cup water
1 cup light brown sugar
Granulated sugar
Mix cake mix and pudding mix. Whisk eggs, oil and water together. Add brown sugar and mix all ingredients together. Spray Bundt cake pan with butter flavored Pam. Dust pan with granulated sugar (just as you would flour). Pour mixture into pan and bake 45-50 min at 350 degrees. Cool and invert onto cake plate.
Editor’s note:
Brock W. Rogers is an educator, overseas traveler, award-winning food writer, and passionate student of the culinary and pastry arts. E-mail him at brockrogers1@gmail.com, or find him on Facebook!
