It’s September in the South, therefore it’s hot. That’s all there is to it – one needs to hydrate, and my husband would probably prefer not to grill in early September.
That’s the weather for cold shrimp (marinated or not), fabulous sandwiches and salads of all kinds. Here are a few of our favorite dishes for the dog days:
CHICKEN PASTA SALAD
(Be sure and keep cool in a cooler/refrigerator as there is mayo!)
This recipe was given to me from a friend year’s ago. I’ve since made it numerous times and almost every time I get asked (begged) to share the recipe. It’s delicious.
2 cups shell pasta
3 cups cooked and shredded chicken
1/4 cup finely chopped onion, preferably Vidalia
1 11oz can mandarin oranges, drained
3/4 c slivered almonds
1 tsp salt
1/4 c sliced celery
1 1/2 c seedless red or green grapes
1 1/2 cups mayo
Cook pasta and cool completely.
Mix the pasta with the remaining ingredients, and chill until ready to serve.
Tastes better after 24 hours.
AMPED UP MEXICAN ROLL-UPS (WITH SALSA)
|Photo Credit: Google Images|
This recipe has been around forever, but it is the first appetizer to be devoured every time.
8 oz. sour cream (I use lower fat)
8 oz. cream cheese, softened (I use 1/3 lower fat)
1 can green chilies, drained and diced
1 can ( 4 1/2 oz) chopped black olives
1 cup shredded cheddar cheese
1/4 tsp garlic powder
1/2 tsp seasoned salt
10″ flour tortillas
Mix all ingredients (except the tortillas) together in a bowl.
Spread evenly on 4 or 5 tortillas and wrap each one tightly.
Store in an airtight container in the fridge. Can be made a day ahead. Serve with salsa.
***Note: when transporting to your tailgate you want to keep the wraps COOL, but not directly on ice or you will have a soggy mess on your hands!