Fresh Summer Dinner - Gluten Free Too!

I made this last night, and there were NO leftovers. Even Jordan liked it! The best part - any leftovers could be tossed over a salad the next day for lunch.

BBQ Chicken

4 pieces of skinless, boneless chicken (I like mine very thinly cut, but any will work)
1 cup bottled Italian salad dressing (I like Wishbone)
1 cup good BBQ sauce

Mix the dressing and sauce, pour into large ziploc bag, add chicken, and marinate for at least 4 hours or even overnight. Grill on a medium grill until chicken juices run clear.

Fresh Corn Salad

3 ears corn, husks removed
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup sliced black olives
3/4 cup packed cilantro, chopped
1/2 cup drained and rinsed canned black beans
zest of 1 lime
juice of 1/2 lime
Salt, Pepper to taste
2 TB Rice Wine Vinegar (can use white or cider if you don't have rice wine)

Grill the corn on a hot grill or grill pan for about 15 minutes, turning every 5 minutes. Run a knife down the side of the cob to slice off the roasted corn. (Rachel Ray trick: invert a smaller bowl inside a large bowl, use the base of the inverted bowl to prop the corn on; the larger bowl will catch all the flying corn.)

Add corn and all other ingredients and mix. Allow to sit for a few minutes for flavors to blend. Serve room temp.

Potato Skins

3 baking potatoes--pierced to release moisture
Shredded cheddar cheese and Monterrey Jack cheese
1 scallion, sliced, including green tops
4 slices cooked and crumbled bacon

Bake potatoes until done (I start mine out in the microwave then finish in a 400-degree oven)
Slice in half long-ways Scoop out the inner layer of potato, but leave some on the bottom and sides.

Sprinkle each with desired amount of cheese, scallion, and bacon (you can use turkey bacon and reduced fat cheese to make this lower in fat)

Bake for 10 minutes at 400 degrees, until cheese melts. Serve with reduced fat sour cream, salsa, bbq sauce, or honey mustard.

The chicken and corn salad can be tossed with a salad and some ranch dressing for a great lunch the next day.

Tomato Pie

This recipe comes from my mother-in-law, who grew up in South Alabama. This is so Southern it's ridiculous. And it's soooooooo delicious.

Tomato Pie

Bake one pie shell according to package directions.

Slice 3 large tomatoes and 1 medium Vidalia onion
Layer tomato and onion in the pie shell, sprinkling salt, pepper and dried basil on each layer.

Mix 1 1/2 cups of shredded cheddar cheese and 3/4 cup of mayo and spread over the top of the pie like a crust.

Bake at 350 for 30 minutes, or until top is brown and bubbly.

Bacon, beans and greens

OMG, I made this tonight and it is awesome! Truly an Italian classic. I didn't use a recipe - just put it together on a whim! I used pancetta, which is an Italian form of bacon that is not smoked.

I am going to apply to be on the next season of The Next Food Network Star. Why not!!!

Heat 2 TB olive oil in large skillet
Add 1/4 pound of pancetta (thick cut) diced

Once it starts to crisp up, add 1 large garlic clove, minced
Cook for a couple of minutes

Add 1/2 bag of chopped escarole, kale, or mustard greens. Allow to wilt, about 2 minutes, stir.

Stir in 1/2 cup of chicken broth and keep on high heat. Add 1/2 cup of cannellini beans (drained and rinsed) and fresh ground black pepper. Do not add salt, as the pancetta, chicken broth, and beans are already salty.

Top with freshly grated parm cheese. Good with a crusty bread, too.