summer recipes
Spicy Bean Salsa Servings: 4 cups Prep time: 10 minutes Ingredients: 1 (15 ounce) can black-eyed peas 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can whole kernel corn, drained 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 (4 ounce) can diced jal-apeno peppers 1 (14.5 ounce) can diced tomatoes, drained 1 cup Italian-style salad dressing 1/2 teaspoon garlic salt Directions: In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jala-peno peppers and toma-toes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate over-night to blend flavors.
Chicken and Sun-Dried Tomato Bruschetta
Hot and Spicy Stuffed Mushrooms
Servings: 8 Prep time: 15 minutes Cook time: 30 minutes
Servings: 15 Prep time: 20 Cook time: 30
Ingredients: 2 skinless, boneless chicken breast halves 1 1/4 cups Italian salad dressing, di-vided 4 cups fresh spin-ach, torn 1/3 cup crumbled feta cheese 8 sun-dried toma-toes, packed without oil, chopped 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices 1/4 cup olive oil
Ingredients: 1 (8 ounce) package cream cheese, softened 1 cup shredded Cheddar cheese 1/4 cup minced onion 5 slices cooked bacon, chopped 5 jalapeno peppers, chopped 1 teaspoon ground cum-in, or more to taste 1 teaspoon garlic powder 30 mushrooms, stems removed, or more as needed
Directions: 1. Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator. 2. Preheat the grill for high heat. 3. Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred. 4. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing. 5. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
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Directions: 1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. 2. Mix cream cheese, Cheddar cheese, onion, bacon, jalapeno peppers, cumin, and garlic powder together in a bowl. Spoon cream cheese mixture into each mushroom. Ar-range stuffed mushrooms on the prepared baking sheet. 3. Bake in the preheat-ed oven until mushrooms are tender and cheese is melted, 30 to 40 minutes.
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