Asbury Tulsa's Blog

Kitchen Korner - June 2020

Topics: Women, Community, Kitchen Korner

wn-newsletter-7

Enjoy these fresh salad recipes to get started on a great tasting summer!

Seafood Pasta Salad

Macaroni noodles – as many as you can fit in the pot you are using.  Boil with water, 1 TBS olive oil, and a dash of salt.

1 bag of frozen peas

1 lb. of cooked shrimp (cut up or whole to your preference)

1 or 2 packages of real or mock crab meat

1 block sharp cheddar cheese (cut up in cubes)

1 diced jalapeño and 1 diced habanero (optional to add heat)

Italian dressing seasoning to taste

Salt and pepper to taste

Add real mayo to the consistency and taste you prefer. Serve cold

 

Waldorf Salad with a tart twist! 

2 tbsp. mayonnaise (olive or avocado oil-based mayo is healthier)

2 tbsp. plain yogurt (Greek for extra protein)

1 tbsp. lemon juice

1 c. halved green grapes

1 c. chopped Pink Lady apples

1 c. sliced celery

1/4 c. chopped parsley

Kosher salt

Freshly ground black pepper

1 c. walnuts, toasted

Bibb lettuce, for serving

In a large bowl, whisk together mayo, yogurt, and lemon juice.  Add grapes, apple, celery, and parsley and fold until just combined. Season with salt and pepper. Top with walnuts and serve over lettuce. 


Summer Chipotle Chicken Cobb Salad
adapted from a Pinterest favorite.

For the chicken:

1 tablespoon vegetable oil

2 chipotle chilies in adobo, finely chopped

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon black pepper

1/2 teaspoon salt (I added this – not in original recipe)

3–4 chicken breasts or thighs

Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate for at least 1 hour.

Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.

For the Cobb Salad:

3–4 cups greens 

4 strips bacon, cooked and crumbled

8–10 strawberries, quartered

2 ears cooked or roasted corn on the cob, kernels removed

1–2 ripe avocados, sliced

salt and pepper

Toss in Cilantro vinaigrette.

Arrange the salad greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!

Cilantro Vinaigrette

huge bunch of fresh cilantro (2 cups packed)

1/2 cup olive oil

2 tablespoons white vinegar

1 clove garlic

1 teaspoon kosher salt

1/2 teaspoon red pepper flakes

1/4 to 1/2 cup water, if needed

Blend everything up for about a minute until smooth. Add the water if you need more volume in the blender to make it run smoothly. Season to taste!

Share your favorite July picnic recipe in the next newsletter. Send it to Pam at pwallace@asburytulsa.org.


Posted by Andrea Stephens on Jun 3, 2020 1:45:25 PM

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