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Summer black bean and corn salad

If corn is one of your favorite summer foods, join the club. There's just something about this summer staple that's delicious in so many ways, on and off the cob. This recipe incorporates black beans, cotija cheese and avocados to add some Mexican flavor to your summer meal.


4 cups corn kernels (I cut mine off 5 cobs of corn)

1 tablespoon coconut oil

1 can Bush's Reduced Sodium Black Beans (use regular black beans if reduced sodium unavailable), rinsed and drained

1/2 red onion, chopped

1 jalapeno, chopped

1 cup crumbled cotija cheese (use feta if cotija is unavailable)

1 avocado, diced

2 limes, juiced

small bunch cilantro, chopped

salt and pepper, to taste


In a large skillet, heat coconut oil over medium-high heat. Add kernels to the pan, season with salt and pepper and quickly saute, just for about 1-2 minutes. Place corn into a large bowl and set aside to cool.

Once corn is completely cooled, add your Bush's Black Beans, red onion, jalapeno and avocado. Add juice of two limes to salad and gently toss to combine. Add cheese, chopped cilantro, salt and pepper and gently toss again.

Recipe from

Steak spinach salad with grilled peaches and red onion

If you're looking for another use for juicy, grilled flank steak, add it to a salad. Toss the steak and the peaches on the grill for a summer favorite that's nutritious and indulgent. Then complement the grilled flavors with spinach, red onion and gorgonzola to complete your masterpiece.

Ingredients for the salad:

6 thin slices grilled flank steak (see this recipe for Grilled Flank Steak with Brown Sugar Rub)

4 cups fresh spinach

2 peaches, quartered and grilled

1/2 red onion, sliced thick and grilled

gorgonzola crumbles

Honey Balsamic Vinaigrette


Arrange your salad ingredients on two large plates.

To grill your peaches and onions, brush lightly with cooking oil and grill over medium heat. Grill covered on the first side for just a couple of minutes until they start to have grill lines. Gently flip over and grill for an additional 2-3 minutes. You can also easily use a grill pan as well.

Drizzle a couple of tablespoons of vinaigrette over your salad and enjoy.

Recipe from

Jalapeño Popper Grilled Cheese

Turn up the heat with spicy jalapeños and three kinds of cheese, sandwiched between slices of whole wheat bread and grilled in melted butter for the perfect, crispy crust.


8 slices whole wheat bread

8 ounces (1 pkg.) cream cheese, whipped

4 slices sharp cheddar cheese

4 slices pepper jack cheese

1/2 cup pickled jalapeño slices

3 tablespoons butter


Top four slices of bread each with two tablespoons cream cheese, one slice cheddar cheese and one slice pepper jack cheese. Top cheese with jalapeños, then place remaining slices of bread on top of jalapeños to make four sandwiches.

Melt butter in a large nonstick skillet over medium heat.

Place sandwich in pan and cook for 2-3 minutes until bread is browned, then flip and cook on the other side for another 2-3 minutes until second side is browned and cheese is melted. Repeat process for remaining sandwiches. Serve hot.

Recipe from

Chicken & Pesto Waffle Grilled Cheese

Now that's a mouthful! These homemade waffles are fluffy on the inside and crispy on the outside, and what's between them is equally mouth-watering: pesto, mozzarella, grilled chicken, roasted red peppers and fresh basil.


For the Waffles:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 3/4 cup buttermilk

2 large eggs

1/2 cup (1 stick) unsalted butter, melted and cooled

For the Sandwiches:

4 boneless skinless chicken breast cutlets

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper or paprika

1 (8-ounce) jar store-bought pesto, or equivalent homemade

18 slices mozzarella cheese

1/2 cup sliced roasted red peppers

1/4 cup sliced fresh basil

3 tablespoons unsalted butter


For the Waffles:

In large bowl, whisk together flour, baking powder, baking soda and salt. In medium bowl, whisk together buttermilk, eggs and melted butter. Add wet ingredients to dry and stir until lump free and well-incorporated. Set aside for 5 minutes while your waffle iron heats up. Add about 1/3 cup batter to hot waffle iron and cook according to machine directions until golden brown and crispy. Transfer cooked waffle to wire rack and continue cooking rest of batter.

Heat stovetop grill pan over medium-high heat. Season both sides of chicken breasts with salt, pepper and cayenne. Butter grill pan and cook chicken in batches for about 2 to 4 minutes per side or until done all the way through. Transfer to cutting board to rest for about 10 minutes. Thinly slice and set aside.

For the Grilled Cheese Sandwiches:

Spread each waffle with some pesto, then lay 3 slices of mozzarella on top of each waffle. Place sliced chicken, red peppers and basil on top of three waffles, then sandwich together with other three waffles that have just pesto and cheese on them.

Heat griddle or nonstick skillet over medium-low heat. Melt 1 tablespoon butter and place one waffle sandwich in butter. Cook until golden brown and crispy on first side, about 2 to 3 minutes. Flip over and cook for another 2 minutes. Once cheese has melted, transfer to wire rack and keep warm in 250°F oven. Add another tablespoon of butter to griddle and continue cooking other waffle sandwiches on both sides. Cut into wedges and serve immediately, 2 triangles per serving.

Recipe from

General News on 06/07/2018

Print Headline: Dairy Recipes

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