Peppered Corn Salad and Buffalo Chicken

Tonight I’ve got yet another recipe from my June/July 2010 Simple & Delicious magazine – I think it’s the fourth in the last week; good issue. Two such recipes tonight, in fact, but one is a repeat from last week. So last week I made Buffalo Chicken, and since it was so good, and since I have a big bottle of Buffalo sauce in the fridge, I made it again tonight. It’s easy – start with boneless skinless chicken breast, dip in milk, then dip in seasoned bread crumb, saute for about 10 minutes, and add buffalo sauce during the last couple minutes of cooking. Top it all off with a few spinkles of cheese – tonight I used mozzarella.

The side dish is called Peppered Corn Salad. I used around 2/3 of a 1 lb. bag of thawed frozen corn and combined it with one chopped tomato, half of a chopped green pepper, and about half a bunch of chopped green onions. Quite pretty isn’t it? I dressed the veggies in a mixture of:

  • 1 T. red wine vinegar
  • swirl of EVOO
  • fresh parsley
  • salt
  • fresh lemon juice
  • 1/4 tsp sugar
  • 1/4 tsp dried basil
  • crushed red pepper flakes

This was nice and fresh, but seemed to lack a punch of flavor. It just tasted like it needed something. Good, but not very impressive. So pretty though, you just wanted to eat it. And I did. 🙂

 

Check out this HUGE FAIL, below! Picture courtesy of Tom. YUP, that is an exploded can of frozen pop in the fridge. Not terrible to clean up though, since it was frozen! What a fail! Kinda funny though… 😆

 

♪♫ Currently listening to: Paper Planes – M.I.A.

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4 thoughts on “Peppered Corn Salad and Buffalo Chicken

  1. Pingback: Buffalo Chicken…or “Chik’n”? « Meg.Goes.Nom.Nom.

  2. Pingback: Meal Planning for the Week of March 2 – 8 | Meg.Goes.Nom.Nom.

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