I’m back, everyone!

Thanks to everyone for the support and understanding during my time of recovery. While I am still not able to walk, I am able to write! Hence, some amazing new recipes for you to check out!

Check out my latest article and recipe for a new twist on salad! As most of you know, I love salads! They are fresh, healthy, and a fantastic vehicle for flavour!

I hope you all missed me as much as I missed you! Lots of new recipes up soon, so stay posted!

And remember, eat well, live well, be well!

Love,

The Girl Next Door

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Spicy Corn and Mixed Greens

I have a particular fondness for good salads. Salads are not
just for the health conscious, they are a blank canvas to showcase any flavour
combinations you like. The best salads combine a variety of colours, flavours,
and textures. The more colourful and textured a salad is, the more interesting
it becomes!

My mixed green salad topped with a spicy, creamy blue
cheese-corn dressing, roasted orange peppers and tempura-battered chicken
fingers features a mixture of colours, textures and flavours, and is a definite
crowd pleaser! The corn dressing may be made up to a day in advance, and should
be properly stored in the refrigerator as this is a cream-based dressing. The
pepper may also be roasted up to a day in advance, and sliced just before the
salad is put together.

When frying the chicken bits, it is important to remember a
few key points. The oil must be sufficiently hot when the chicken is added, or
else the end result will be greasy and soggy. For perfectly crispy, browned
chicken bits, the ideal temperature is 325F. If you don’t have a thermometer,
throw in a tiny tester piece to check the temperature. The chicken must be
completely dry before frying. This is done by dredging it through flour before
continuing to dip the chicken into the egg and tempura. Being organized is also
important; I recommend setting up your breading station in advance, with three
bowls- flour, egg, and tempura. Also have a large, heavy pot ready with
vegetable oil (of course, if you have a deep fryer you don’t need the pot!),
and begin to heat it after you have completed the breading process.

After frying the chicken and allowing it to drain and cool
for a few minutes on a paper towel-lined plate, the salad is really easy to put
together. I begin by plating my greens, one generous handful per plate. I then
add the corn dressing and roasted peppers, followed by the chicken bites.

It’s easy to create elegant, cutting-edge salads for your
friends and family! Good organization, fresh ingredients, and an adventurous
spirit are all you need.

I hope you enjoy this exciting, fresh new summer salad!

Spicy Blue Cheese
Corn and Mixed Greens Salad

For the Corn
Dressing:

You will need:

1 tbsp olive oil

3 cobs of corn, kernels removed from cob

3 jalapeno peppers, finely diced

½ onion, finely diced

2 large cloves of garlic, finely minced

¼ cup good quality blue cheese

½ cup 35% cream

Method:

1. In a large, heavy bottomed pan, heat the olive
   oil over medium high heat. Saute the diced onion, corn and garlic with a pinch
   of salt, for about 10 minutes.
2. Add the jalapeno peppers, and continue to cook
   for 5 more minutes.
3. Add the cream, and reduce the heat to medium,
   stirring constantly for about 5 minutes.
4. Remove from heat, and stir in the blue cheese. Taste,
   and adjust with salt and pepper as needed.
5. Allow to cool completely, and then refrigerate
   for at least an hour.

For the Roasted
Peppers:

You will need:

1-2 medium sized red, orange, or yellow bell peppers

A large stainless steel bowl

Method:

1. On a baking tray lined with parchment paper,
   roast the washed, whole peppers under 475F in the broiler. Allow to roast for
   about 10 minutes, turning over halfway through.
2. Once the peppers are charred, immediately
   transfer into the bowl and cover tightly with plastic wrap. The peppers will
   steam inside the bowl, removing the skin from the flesh.
3. Once the peppers are cool enough to handle, after
   about 20 minutes, peel the skin under cool running water. Discard stems, seeds
   and skin, and allow to cool in the refrigerator.
4. Before serving, slice the peppers thinly
   length-wise and place a few slices on each salad.

For The Chicken
Bites:

You will need:

2 chicken breasts, each cut into long thin strips (about 8
per breast)

1 package Tempura breading, poured into a large mixing bowl

4 eggs, beaten in a large mixing bowl

4 cups flour, poured into a large mixing bowl

6 cups of vegetable oil, poured into a large stock pot

Method:

1. Prepare a breading station, using one large bowl
   each for flour, egg and tempura.
2. Toss the chicken pieces in the flour, making
   sure they are properly coated.
3. Continue by dipping one piece at a time into the
   egg, followed by the tempura. Place on a baking tray lined with parchment paper
   until they are ready to be fried.
4. Heat the oil in a large stock pot or deep fryer,
   allowing the temperature to reach at least 325F, up to 345F, on a thermometer.
5. Fry 4-6 chicken pieces at a time, making sure
   not to crowd the pot. Cook for about 10-12 minutes, until the breading is
   golden brown and the chicken is floating in the oil. Remove immediately,
   placing on a plate lined with paper towel. Continue this process until all the
   chicken has been fried.

To Finish The Salad:

Mixed greens

Green onions, sliced very thinly all the way through

Cilantro, roughly chopped

¼ cup crumbled blue cheese

Method:

1. On 4-6 large dinner plates, pile a generous
   handful of greens in the center of the plate.
2. Scoop a generous helping of corn over the
   greens, making sure to get some of the liquid onto the greens as well, as this
   is the dressing for the salad.
3. Place a few strips of roasted pepper on top of
   the corn, followed by the chicken strips.
4. Garnish with cilantro and green onions, and
   finish with crumbled blue cheese.