Shelli Bates' Way Good Chicken

Arizona (and other states that are hot in the summer) find ways to serve a great meal without heating up the kitchen.  Recipes like this one keep the house from overheating when the weather is exceptionally warm.  It’s a fix-and-forget meal you can come home at the end of one of those blistering hot summer days to enjoy..

My second son returned from his LDS mission over 10 years ago now.  Not long after he came home, he and I visited the Arizona Tempe Mission so he could show me around and have me meet the wonderful people he rubbed shoulders with.  One of those people was Shelli Bates.  She often fed the missionaries in her home.  When we visited her, she served this meal.  I’ve never forgotten it, and she was gracious enough to share the recipe with me.

I’ve made it for my family ever since.  The thing I love about it is how tender the chicken is and how the flavor is just right.  Crockpot meals sometimes cook for so long that the flavors evaporate out after a few hours.  The seasoning used here is strong enough that that doesn’t happen.

It can’t hurt that it’s super simple as well.  You can leave the chicken breasts whole, but I cut them into large cubes so they cook more evenly.  When the breast is whole, it’s simple to shred before stirring.  We like it in chunks - which doesn’t soak up all that delicious gravy.  Your choice.

Serve with just about anything as a side dish - rice, potatoes, veggies from your summer garden, even over toast or biscuits.

For the recipe, go to:
www.changeabletable.com

  

No Bake Raspberry Lemon Cheesecakes In a Cup

If the fact that this is a “no-bake” dessert isn't enough to motivate you to make this - just imagine two divine flavors (raspberry & lemon) intermingled in a creamy cheesecake base.  Dotted with fresh raspberries, and layered with graham cracker cookie crumbs - it’s a great idea for Mother’s Day.

I’ve really gotten into single serving size desserts lately.  Probably because I feel like I’m loading freight when I try to squeeze one more thing in my refrigerator after company comes.  

I usually use a small glass trifle dish or ramekins - but these clear plastic cups give you an unrestricted view of the delicious contents.  And then... you can throw them away.  No dishes to wash.  Kudos to Mom on her big day (or get over to that sink and show her you love her!)

This is reminiscent of the decades-old no-bake cheesecake from my childhood.  But it’s stepped up quite a bit with the addition of fresh lemon juice and zest.  Not to mention fresh raspberries.  I wouldn’t chance it with frozen - too much juice there.

To make these look like you worked really hard - pipe the filling into the cups with a swirl motion.  The little chunks of raspberries peek out when you do that.  Piping is really not that difficult.  (Notice how I didn’t even use a coupler on my pastry bag?  Just poke your decorating tip into the bottom - making sure the hole is just large enough for the pattern to show)

You can use Cool Whip in place of the whipping cream - but that changes the texture quite a bit.  Yes - it’s creamy, but it adds a hint of chemical flavor in my opinion.  If you’re in a hurry - or don’t have fresh cream - go for it.

Half the recipe if you only want to serve 6-8.  These proportions made 18 portions that fit well into a 9-oz container.

For the recipe, go to:
www.changeabletable.com

Peach Glazed Fruit Salad

I don’t say this about most recipes, but I will about this one.  I haven’t found anyone who does NOT like it.  If this is next to several salads on a buffet - it will be gone at the end of the event.  Not sure why.  Must be a combination of the flavors, colors, and the use of fresh fruit.  The glaze ties it all together.

I wish I could remember where I picked up this recipe.  It’s so simple, it’s almost redundant to write instructions.  But, for the sake of all us “recipe Nazis” out there that need it - I’ll include them.

I’ve taken this to several buffets recently.  Why?  Because fresh strawberries are in season.  I suppose it would work with other fresh fruits, but the strawberries really shine with the clear glaze.  

Another reason I use this is for convenience.  Canned pie filling can dress up fruit - even if it’s not at it’s prime (maybe a day or two older than you prefer).  Who doesn’t have bananas that are starting to spot, grapes that might be less crisp, or berries that have been overlooked in the refrigerator.  

Any combination of fresh fruit should work - but be cautious with kiwi and pineapple.  The enzymes in these two fresh fruits can wreak havoc on any thickened sauce (jello included).  If you use canned pineapple - no worries there.  The processing destroys the enzyme that “digests” the thickening agent in the canned pie filling.

My daughter tried this recipe with canned pineapple and mandarin oranges (of course with fresh strawberries - which are a must).  She just made sure they were well drained before adding to the other fruit.

One can of peach pie filling can stretch a long way - so this salad can serve more by adding additional berries and other fruit.  The glaze just keeps on giving.

For the tips and suggestions that make this a "recipe" - go to:
www.changeabletable.com