Summer recipes

Buffalo Chicken Salad Sandwiches
2 cups chicken, cooked and shredded (rotisserie chicken works well)
1/2 cup ranch dressing
1/4 cup hot buffalo wing sauce (Frank’s is delicious!)
4 ozs cream cheese, softened
2 celery stalks, finely diced
1/4 cup onion, finely diced
1/4 teaspoon garlic powder
salt and pepper to taste

In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed. Serve on buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce, pickles, etc). Store leftovers in a covered container in the fridge.

Serves 4-6 people.

Jodi’s cousins’ Korean Cucumber Salad
2 “English” cucumbers (the long ones, individually wrapped without the seeds)
garlic flavored rice vinegar
sesame oil
minced garlic
chopped green onions
red/cayenne pepper
seasoned salt
black pepper
toasted sesame seeds

Thinly slice cucumbers and put in bowl.  Add vinegar until it’s about 1/2 deep in the bowl.  Add some sesame oil (I’m guessing about 2 Tbsp, maybe a little more), about 1 Tbsp minced garlic, and a big handful of green onions.  Season with seasoned salt, red pepper and black pepper.  Then add sesame seeds.  Add as many or as little sesame seeds as you like.  Taste the salad and adjust the seasonings to what you like.

Sam’s Cream Cheese Jalapeno Bacon Wontons
1 (8 oz) block of cream cheese, softened
3 jalapenos, seeds removed and minced
2/3 cup colby jack cheese (or your favorite kind)
6 slices bacon, cooked and crumbled
wonton wrappers
oil for frying

Mix first 4 ingredients.  Place a little less than a teaspoon of mixture on wonton wrappers.  With your finger, rub water on 2 edges of wrapper and fold over wonton, sealing tightly on the watered edges.  Fry in oil until lightly browned.  Serve with a sweet chinese chili sauce. Frank’s makes a great one!

Makes about 2 dozen.

Jalapeno Poppers
pair of rubber gloves (to wear when you cut open jalapenos and scoop out seeds!)
12 jalapeno poppers
block of cream cheese
1 cup cheddar cheese, shredded
hot pork breakfast sausage (optional)
12 slices of bacon, each piece cut in half
Salt, pepper, garlic powder and onion powder to taste

Put on rubber gloves to protect your hands. Cut jalapeños in half and remove seeds and membrane.  Cut bacon slices in half. Mix cheeses and spices.  Fill jalapeño halves with cream cheese mixture, wrap each with bacon and hold bacon on with a toothpick. I grilled the stuffed jalapeños bottom side down for about 15-20 minutes until the bacon on the bottom was crispy.  Then I transferred all the jalapeños to the oven and broiled them for about 15-20 minutes to cook the bacon on top (Don’t flip the jalapeños on the grill because all the cheese oozes out).

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