In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.
Originally published as Spiced Nuts in Country Woman November/December 1995, p21
In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
This dish is also great with leftover cooked chicken. Just skip step 2 and add the cooked chicken with the garlic and spices in step 3.
In a medium bowl, mash blue cheese with a whisk. Whisk in mayonnaise, sour cream, buttermilk, and lemon juice until a smooth, slightly lumpy dressing forms. Season with pepper. (The blue cheese will likely make the dressing salty enough, but taste and add salt if necessary.) Serve.
In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.
Yield: 1 -1/3cups
1 cup chopped seedless watermelon
1/4 c. crumbed feta cheese (1 oz.)
2 Tbsp. finely chopped red onion
1 Tbsp. snipped fresh mint
1 Tbsp. lemon juice
1 tsp. olive oil
In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil. Toss gently to coat.
Pat chicken dry with paper towels. To butterfly chicken*(see below), using poultry or kitchen shears, cut along each side of backbone to remove it. Turn chicken breast-side up. Open the two sides of the chicken as if opening a book and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.
Prepare grill for indirect grilling**(see below). Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of grill over indirect medium heat. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Cover and grill for 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze two more times.
Remove chicken from grill; brush with the reserved 1/3 cup glaze. Let chicken rest for 10 minutes. Cut chicken into pieces. Serve with watermelon slices reserved from Watermelon Glaze and, if desired, sprinkle with herbs.
From the Test Kitchen
*Butterflying Chicken: Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.
**Indirect Grilling: This method positions the fire to one side or both ends of the grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking, such as roasts and ribs.
1/2 of a small watermelon
One 12-oz. jar apple jelly
Peel and juice from 1 small lime
2 tsp. crushed red pepper
1 tsp. bottled hot pepper sauce
pinch of salt
In a small saucepan, melt apple jelly over low heat stirring often so it does not burn. Stir in the 1 c. reserved watermelon juice, the lime juice and lime peel. Add crushed red pepper, hot pepper sauce, and salt. Mix and taste. Adjust seasoning as desired; remove from heat.
Cut watermelon in half. Slice and reserve one half for serving with chicken; refrigerate until serving time. Cut the remaining watermelon half into chunks (about 4 cups). Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover and blend until nearly smooth. Pour mixture into a fine-mesh sieve over a bowl; discard solid bits. Reserve 1 cup of the juice and drink or freeze the rest.
Use glaze warm, or let it cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.
Nutrition Facts (Grilled Chicken with Watermelon Glaze):
Per serving: 539 kcal, 27 g fat (8 g sat. fat, 6 g polyunsaturated fat, 11 g monounsaturated fat), 135 mg chol., 313 mg sodium, 39 g carb., 1 g fiber, 30 g sugar, 35 g pro.
Place watermelon cubes in a blender or food processor. Cover and blend or process until smooth. (You should have about 3 cups of watermelon mixture.) Stir in sugar.
In a small saucepan combine the cranberry juice and gelatin. Let mixture stands for 5 minutes. Stir mixture over low heat until gelatin is dissolved.
Stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan. Cover and freeze about 3 hours or until firm.
Break up frozen mixture and place in a chilled mixer bowl. Beat with an electric mixer on medium to high speed until mixture is fluffy. Return to pan. Cover and freeze about 1 to 2 hours more or until firm.
To serve, let stand at room temperature for 5 minutes before scooping. Serve with watermelon wedges, if desired.
Nutrition Facts: Per serving: 83 kcal, 3 mg sodium, 20 g carb., 1 g pro.
Place watermelon in blender. Cover; blend until smooth. Pour puree into a pitcher and keep very cold, even a little frozen to make it icy.
For 2 martinis, add one cup of watermelon puree, 1/4 cup of lemon vodka, 2 tablespoons of lime juice, one tablespoon each of Cointreau and sugar to the blender with 3 to 6 ice cubes. Cover; blend until slushy.
Nutrition Facts: Per serving: 150 kcal, 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg chol., 2 mg sodium, 20 g carb., 1 g fiber,14 g sugar,1 g pro.