Cold Summer Salad: A Taste of Tex-Mex

     During the long, hot summer I occasionally buy a Costco rotisserie chicken and break it down for cool summer meals such as chicken salad, sandwiches or tostadas.  I'd been thinking of giving a Tex-Mex chicken salad another try but still hadn't found the "right" dressing.  We were out at Chuy's, one of our go-to Tex-Mex restaurants, when I found my inspiration.  Chuy's has what looks like a creamy light green salsa (which I thought was sour cream-based like other restaurants') that I discovered is actually their jalapeno ranch dressing.  They simply add canned jalapenos and cilantro to store-bought ranch dressing (we asked!).  I don't care for pickled (canned) jalapenos (and the dressing was very salty) but the liquid thinned the dressing nicely.  I was now ready to give Tex-Mex chicken salad another try! 

Tex-Mex Chicken Salad, a tasty mixture of flavors and textures.

Tex-Mex  Chicken Salad

Ingredients: 

For Salad: 

• Cooked chicken, skin and fat removed (I used 14 ounces)
• Cooked pinto (or black, kidney, etc.) beans, rinsed and drained (I used 1/2 cup)
• 1/2 medium red onion, diced
• 2 ears (or equivalent of frozen kernels) of cooked corn, kernels removed
• Red, green, orange, yellow bell peppers, cut into a large dice (I used 3 small)
• Lettuce for your base (iceberg, romaine, etc.)
• A handful of fresh cilantro leaves, roughly chopped
  

A colorful combination of ingredients waiting for a little kick of seasoning.

For Seasoning Mix:

• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• Dash of hot paprika or cayenne
• 1 teaspoon salt
• 1/4 teaspoon black pepper 
• 1/8-1/4 teaspoon garlic powder (adjust salt if using garlic salt)

I combined the spices together before adding it (a teaspoon at a time) to the salad ingredients.

Easy Jalapeno Ranch Dressing:

• Ranch dressing ( I used 2 servings of Bolthouse Farms yogurt ranch)
• 1-2 teaspoons freshly grated jalapeno
• Palm full of fresh cilantro leaves, finely chopped
• Juice of one key lime (1-2 teaspoons lime juice)

I enjoy the light, fresh flavor of this dressing for dipping veggies or on a wedge salad.

Putting It Together:

      Cook or grill corn, cut off kernels and place in a small bowl to cool; cover and chill in frig until ready to assemble salad.  Remember to weigh if counting carbs or Points.  Dice red onion (looks colorful but any sweet onion will do); add to salad bowl.  I find raw onion to be a bit too harsh so I tempered the onion flavor by soaking the diced pieces in a bowl of ice water while I prepared the remaining ingredients. 

Mellowing the onion pieces in ice water.

     Rinse, trim and dice the peppers; add to the salad bowl.  I had red, orange and yellow from my big Costco bag but use any combination you prefer.  A red, green and orange would have been my first choice but not what was on hand.  Rinse and drain the canned plain pinto (or other) beans; add to salad bowl.  For a non-meat salad just add more beans and some cheese.  Remove bones, skin and fat from cooked chicken, cut into large chunks and add to salad bowl.  Don't forget to weigh the chicken if you're counting Points.  I was able to find nutritional information on-line for Costco rotisserie chicken with the skin removed and it is in sync with WW's Complete Food Companion Guide.  

This little wipe-off board inside my spice cupboard is a very handy way to keep track of ingredients.

     Combine the dry spices in a small bowl, stir to combine and set aside.  Next time I might add a bit of smoked paprika or chipotle seasoning.  Drain the onions and add them and the cooled corn to the rest of the ingredients in the salad bowl.  If using frozen corn just add it to the bowl first to give the kernels time to thaw.  Gently stir to combine and sprinkle on a teaspoon or two of the pre-mixed seasoning; stir again and taste.  Add and stir a bit more until you are happy with the seasoning level - I did not use all I had made.  Stir in rough-chopped cilantro; cover and chill until ready to serve.

     Measure out your home-made or favorite store-bought ranch dressing - I used 4 tablespoons of Bolthouse yogurt ranch for the entire salad (4 PPs).  Target is where I first found the Bolthouse yogurt ranch.  Add a teaspoon (or two) of grated (micro plane works best) or very, very finely chopped fresh jalapeno and about two to three tablespoons (measured before chopping) of cilantro leaves that you have chopped very, very finely.  Add lime juice and stir well, refrigerate before serving.  If I had been making a larger quantity of dressing I would have used my Cuisinart.  I don't like a lot of dressing but if you use more, just add more jalapeno and cilantro to taste and adjust the PPs value.   

     When ready to serve, place each salad serving on a bed of lettuce (your choice) and drizzle with the jalapeno ranch dressing.  Separate additional toppings of jalapeno, tomato, sour cream, cheese, guacamole, etc. allow diners to customize their salad without adding PPs to yours.  Though next time I am going to have a small serving of old-school yellow corn chips (think Frito's and Frito pie!) on the side!

An array of additional toppings allows diners to customize the salad table side.

     My husband and I both loved this salad!  The crunchy vegetables (especially that yummy sweet crunch from the corn); the creamy, dense beans; and moist, spicy chicken topped with the cold, spiked ranch dressing was a flavor and texture delight!  Leftover beef or pork, or using all beans for a meatless meal would all work well, too.  

     Weight Watcher's Recipe Builder valued the entire recipe as made above to be 26 Points Plus (and it's loaded with Power Foods, too!).  The recipe made 6 generous 1 cup-servings (excluding the lettuce) valued at 4 PPs each (including jalapeno ranch dressing and the lettuce) - what a small price for a delicious dish.  I know I will be making this one a few more times this summer and it is joining my permanent recipe rotation.  I hope you'll give this cool summer treat a try, too!
 

Double Ginger Cookies

     Ginger cookies are my husband's favorite flavor when it comes to cookies whether snaps, marranitos (gingerbread pigs), molasses crinkles, piparkakut (pepper cookies) or Aunt Sally's.  Over our many years together cookies have been a handy food to have on hand when it came to treating his low blood sugar episodes (good old milk and cookies).  But all that white flour and sugar (not to mention molasses!) packed too much of a sugar high.  I had already begun replacing part of the all-purpose flour with whole wheat pastry flour in much of my baking so I decided to do the same for his ginger cookies and while I was at it thought I might as well cut out some of that sugar, too - half of it!  

     A Face Book friend had posted photos of her delicious looking ginger cookies and she passed on her recipe so between her recipe and my Better Homes cookbook I had a good base to start with.  The original recipe was, of course, delicious but I immediately decided to replace some shortening with butter because we love the buttery taste in pepper cookies; so one bad fat for a worse fat (all butter would change the texture too much, though).  My husband's sweet tooth is not as sweet as mine so I knew he would not miss the sugar (the man only uses half of a Splenda in his 16 ounce latte!) but he does loves ginger so I was going to do a double punch with ground ginger along with candied ginger and replace some of the cinnamon with garam masala (a warm blend of cardamom, cinnamon, cloves, cumin, black pepper and coriander).  After plenty of trial and error test runs, we are both pretty pleased with the final result.  

Ground ginger and candied ginger make these double good!

Double Ginger Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 cups whole wheat pastry flour
• 3 teaspoons baking soda
• 4 teaspoons ground ginger
• 1-1/2 teaspoon kosher salt or 1 teaspoon table salt
• 1 teaspoon cinnamon
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cloves
• 1/2 cup plus 2 tablespoons Crisco or other shortening
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs (or egg substitute equivalent though the Points value may not be affected)
• 1/2 cup dark molasses
• 30 grams candied ginger, diced (3 Points worth)
• 1/4 cup Turbinado (raw) sugar

Putting It Together:

     In a medium bowl whisk together the first eight dry ingredients and set aside.  In a large mixing bowl (I use my Kitchen Aid - this is a stiff dough) beat Crisco and softened butter on low for a minute or so.  Add white and brown sugars, beating until well combined; scrape down sides as needed.  Beat in eggs and molasses (spray your measuring cup with cooking spray right before measuring the molasses) until combined.  Add the flour mixture, about a third at a time to help prevent "blow out" and mix until incorporated.  A hand mixer may bog down and you may have to finish stirring in the remaining flour.  Lastly add the chopped candied ginger, to prevent it from breaking down too much.

I'm now able to find Bob's Red Mill at most of my regular grocery stores.

     The key to even baking and dividing up the recipe into Points Plus values is a uniform cookie size so I use a cookie scoop.  I use a medium sized one that is 1-1/4 inch across; if you go smaller or bigger you will need to adjust the baking time and the PPs value.  I get approximately the same number of cookies with this recipe (65 to 70) and the PPs remains the same in that range.

     Arrange oven racks so that one is near the top and one nearer the bottom; preheat to 350 degrees F.  Scoop and shape the balls, dip one side into the turbinado sugar and place on an ungreased cookie sheet.  I like the raw sugar for the look and the big crunch but I only press the top into the sugar - I am trying to cut back, after all.  If you use regular white granulated you will need to measure before and after rolling to determine how much additional sugar was used and the PPs value of it - you may be surprised.  I've used the turbinado sugar so many times that I know 1/4 cup is pretty accurate for me.

Crunchy, rustic turbinado sugar is pressed only on the top.

     Bake 2 cookie sheets at a time for 9-12 minutes;  halfway through baking time rotate baking sheets, also changing top of oven sheet with bottom of oven sheet for more even baking.  While the first 2 sheets are baking, roll and prepare the remaining dough and place on foil or additional cookie sheets.  Using the 1-1/2 inch scoop my cookies usually take 11 minutes to bake.  The tops should look puffed and lightly browned.  Overbaking will produce a drier, cakier cookie.  Cookies are soft right out of the oven so either let them set a minute on the sheet or use extra care when transferring cookies to a cooling rack (I actually use a clean paper bag which I've torn open just as my mom used to do.  Whole Foods double bags so I always have a supply of clean brown bags.)

An average-sized cookie for 2 Points with a nice texture and a bit of a bite.

     The total Points Plus value for the recipe as made above is 138 according to Recipe Builder.  I usually end up with 65- 70 cookies which would give each a PPs value of 2 Points.  According to Recipe Builder a range of 56 to 92 cookies from this recipe would still equal 2 Points per cookie; less than 55 cookies would make each cookie 3 PP and 93 or more cookies would make the value of a cookie drop to 1 Point.  Just count up the number of cookies you make and you can estimate the PP value.  Since I am counting both Points and carbs I aim for the same total amount of cookies so that I know the carbs per cookie is 12-14 for my husband and 2 points for me,  a win-win for both of us.  

More Pudding, Please...

     I love pudding!  Whether chocolate, vanilla or banana, this simple fare is one of my favorite dessert categories.  And I do not consider the stuff that comes in plastic cups as pudding.  (Seriously, I challenge you to eat brown -chocolate?- and white -vanilla?- blindfolded and see if you can taste any real difference!)  My mom often made "just" pudding when she didn't want to fuss with making a pie shell for a cream pie.  It wasn't until I made banana pudding myself that I understood that the banana flavor came only from the sliced bananas!  

     For the first 20 years or so of making pudding I used the same technique as my mom which entailed cooking the milk mixture and tempering the egg (or yolks).  A decade or more ago I switched to a streamlined version that starts milk and egg out together and more recently, I've also tried to streamline the fat and calories, too.  Of course the original with more butter and egg yolks tastes the best but I am willing to compromise in order to enjoy pudding without breaking my Points Plus bank.  If you are a Jell-O pudding person, well, you've probably stopped reading already!

Vanilla pudding with summer berries.

Vanilla Pudding

Ingredients:

• 3 tablespoons sugar
• 1-1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups fat-free milk
• 1/4 cup Egg Beaters (or an egg - add an extra PP)
• 1 tablespoon plus 1 teaspoon butter
• 1 teaspoon vanilla

 Putting it Together: 

     In your saucepan whisk together dry ingredients.  In a separate bowl whisk together Egg Beaters and milk (if using an egg, beat it until there are no clumps of white -those turn into bits of cooked egg white in your pudding).  Set out butter and vanilla.

I use a coated whisk to stir the pudding in my non-stick saucepan.

    Pour about a 1/4 cup of the milk-egg mixture into the combined dry ingredients and whisk out any lumps.  When smooth, whisk in the remaining mixture and place over medium-high heat.  Stir/whisk constantly until mixture thickens and bubbles which usually takes me about 10-15 minutes.  

Thickening and and ready to come to a boil.

     You can tell the pudding is getting close to done when you tilt your pan and see that the bottom looks coated - keep up the stirring!  Turn down the heat and cook for one minute after it comes to the boil - and beware of pudding explosions!   

Butter and vanilla go in once the pudding is done and off the heat.

      Add butter and vanilla, stir to combine.  Pour into dessert bowls over sliced bananas or fruit, if desired.  I chose to pour the cooked pudding into one large bowl so that I could have berries one night and bananas another.  I knew the berries would release juices and I did not want the pudding to get watery.  To keep a pudding "skin" from forming press plastic wrap directly onto the pudding's surface.  

Plastic wrap pressed on the surface right after cooking prevents pudding "skin" from forming.

     Weight Watcher's Recipe Builder estimated a total of 15 Plus Points for the entire recipe.  Divided into 5 approximately 1/2 cup servings would  give each serving a PP value of 3; divided into 7 approximately 1/3 cups servings (which was plenty over the berries) would be a value of 2 PP each.  If you are not concerned with counting Points I would recommend not using fat free milk, I would use a whole egg or two yolks and double the butter.  But for me this recipe is a compromise I can live with and enjoy.

Banana pudding, a family favorite.

Chicken Little, Asian Style

     No, the sky is not falling, I'm just referring to the low Points Plus cost of chicken, especially boneless skinless chicken breasts.  Chicken breasts can be low on the flavor scale but that is also what makes them so versatile - their ability to take on so many flavor profiles.  This chicken's profile is Asian (perhaps more American-Asian),  simple teriyaki marinated grilled chicken strips served with teriyaki-marinated grilled vegetables over jasmine rice.  

     This old favorite that was inspired by the delicious teriyaki take-out we enjoyed while living in the Seattle area over 20 years ago.  Recently I lightened the marinade up a bit by cutting back on the soy and sugar, upping the ginger and adding a touch of heat - and it tastes even better.  Now, if you've ever tried bottled teriyaki sauce/marinade, once you make this simple recipe you will find that stuff a pale and poor substitute!  I hope you take this challenge and give this recipe a try and please let me know what you think.

Teriyaki chicken skewers and grilled veggies over jasmine rice.

Teriyaki Marinade

Ingredients:

• 1/4 cup apple cider vinegar
• 1/2 cup soy sauce (I used lower sodium)
• 1/4 cup brown sugar
• 2 tablespoons of sherry (I use Dry Sack because it's what I have in my frig.  A decent bottle of Spanish sherry - do not buy American! - is usually around $10.  A common one that is good for this recipe is an amontillado.  Sherry keeps well and I use it in stir-fry recipes, trifle, tiramisu - and you can drink it, of course!  It is often drunk before dinner to stimulate the appetite.)
• 3-4 cloves garlic, pressed through a garlic press
• 1-2 inches peeled fresh ginger, finely minced (about 2-3 tablespoons)
• 1/2 teaspoon sriracha sauce

Putting It Together:

     Combine all ingredients in a non-reactive container and stir until sugar is dissolved.  The sherry is key to this recipe and I cannot think of a possible substitute.  If you use fresh ginger infrequently keep it in the freezer in a Ziplock bag.  When you need some just peel a bit, then grate or slice off coins while still frozen and pop it back in the freezer.  The recipe makes about 1-1/4 cups of marinade, enough for 2-4 boneless chicken breasts.  Since I usually use only two breasts, I pour off about 1/3-1/2 cup into a second bowl and reserve it in the frig for marinated grilled vegetables.

     For best tasting results I do not recommend using whole (boneless or bone-in) breasts.  I've found that thinner strips rather than chunks of chicken make for a more intense flavor since the marinade doesn't penetrate the interior of the meat.  I cut each breast in half then halve each half.  The chicken is best when marinated overnight (24 hours) in the frig.  Skewer the meat before grilling.

Time to push the chicken into it's tasty bath.

     Make certain to dunk and move the chicken around to immerse it in the marinade.  The next morning flip the pieces over, dunk and immerse again.  You'll see that the bottom sides (which are now the top) have darkened.  If you plan on marinating and grilling vegetables cut them into large pieces, place them in a Ziplock bag or tightly fitting plastic container.  With this marinade I like bell peppers, sweet onion or green onion, asparagus, thinly sliced carrot, green beans and/or broccoli.

A rainbow of veggies for grilling.

     Whatever vegetables you choose think about cooking time as you cut them.  The carrots are cut very thinly since they are the hardest veggie.  The peppers, asparagus and onion are approximately the same size as they'll cook at about the same rate.  Broccoli florets cook faster than stem pieces so it would be a good idea to make the florets a bit bigger and cut the stems like the carrots.  No, you can't see the broccoli - I went with asparagus this time (that big Costco bag!) but broccoli is so yummy with in this marinade. 

Flip the sealed container back and forth occasionally to redistribute the marinade.

     Pour the reserved marinade over the vegetables, seal the container (or bag, if you trust them) and flip back and forth several times to mix up the veg and disperse the marinade.  Do this a few times during the day.  Marinate in the frig for 5-6 hours.  

Soak wooden skewers for 30 minutes prior to grilling.

      About 30 minutes before you're ready to grill soak the wooden skewers in water.  I'm not a fan of metal skewers.  As the skewers get hot from the grill heat the meat can loosen around the skewer (even more true for veggies) and slide around or off, plus the skewers are just too large to place in the "right" hot or cool place on my grill.  I've always heard that soaking the skewers for 30 minutes stops them from burning.  It would be more accurate to say stop them from burning more as they do burn.  My main reason for soaking them is that the chicken releases better from the wood once cooked.  Thread the marinated chicken strips on the soaked skewers and place on a wire rack for a few minutes before grilling.  Make certain to oil or spray the chicken and the grill before cooking. 

Ready to spritz with cooking spray.

     If you do not have a grill basket you have a couple options that have worked for me in the past.  If the vegetables are cut in large enough pieces, they may be placed directly on the grill grate; you have more control but it's a fussy and hot job.  Skewering the vegetables after marinating works well, too.  Keep in mind that harder vegetables such as carrots may not cook as well when cut into large pieces without blanching or par-cooking them first.  A grilling screen can be inexpensive and is placed directly atop your grill grates.  But a grill basket is my favorite method and I have been through several different types.  My current stainless steel one from William Sonoma is my favorite.  At the end of the summer Bed Bath and Beyond and many other stores put them on sale or clearance. 

Grilled vegetables are so delicious!

     Whatever your method make certain to spray or oil the grill grates, grill basket or screen.  If the chicken is sliced thinly it will finish cooking before the veg.  No problem, just let it rest off the heat while the veggies finish.  Of the veg I used, the onion took the most time.  Broccoli would have taken the least.  Shift the finished veg to the coolest spot and the more raw to the hotter.  

     The veggies can also be sauteed inside.  Instead of marinating the veg, just add the marinade towards the end of cooking time.  If you stir a teaspoon or two of cornstarch into the cold marinade before adding it to the pan you will have veggies in a sauce.  

     The marinade can cause the chicken to stick a bit even on an oiled grill.  If you use a grill spatula and scrape under the chicken when it is time to flip them you lessen the chances of leaving the pretty outside on the grate!

This yummy chicken-on-a-stick would also make great appetizers.

     These thin strips of chicken cook quickly, just 5-7 minutes on the grill at a temperature between 350-400.  This marinade is also great with boneless pork and beef.

     The entire marinade recipe totaled a value of 9 Points Plus on Weight Watcher's recipe Builder.  After measuring before and after amounts of marinade I am comfortable adding an extra PP to my chicken and an extra PP to my veggies.  What type and amount of vegetables and protein you use will determine your PP value but I think you could enjoy a delicious meal of chicken, veggies and rice for around 10-12 PPs.