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    SUMMER FUN AND FOOD SAFETY

    Summer is just around the corner and warmer temperatures are on the way. Children play outside more and enjoy the nice weather.  It’s a time for grilling and picnicking.  It is also a time when food poisoning tends to increase. Warmer temperatures contribute to this rise. Click on the Summer Fun and Food Safety title to learn things we can do to ensure that our food stays safe.

     

    Fiesta Chicken Packets

    Ingredients:

    • 1 15 oz can reduced-sodium black beans,  drained and rinsed
    • 2 c frozen corn
    • 1 can diced tomatoes and green chilies, drained
    • 1/2 t cumin
    • 4 boneless, skinless chicken breasts
    • 1/2 c reduced-fat Mexican or cheddar cheese, shredded
    • Cooking spray

    Instructions:

    To prepare in oven:

    1. Preheat oven to 375 °F. Spray a 9x13 inch baking dish with cooking spray.
    2. Stir together beans, corn, tomatoes, and cumin in a bowl.
    3. Place chicken in baking dish and cover with bean mixture.
    4. Cover dish with aluminum foil.
    5. Bake 30 minutes or until chicken reaches 165 °F.
    6. Remove foil, top dish with cheese, and return to oven, bake until cheese is melted.

    To prepare on outdoor grill:

    1. Preheat outdoor grill to medium-high heat.
    2. Stir together beans, corn, tomatoes, and cumin in a bowl.
    3. Prepare four 18x12 inch pieces of foil with cooking spray.
    4. Place a chicken breast in the center of each foil piece.
    5. Divide the bean mixture between the packets. Seal each packet by folding the long edge at the top and double folding the short ends. Leave some space in packet for steam to gather.
    6. Grill 15-20 minutes or until chicken reaches 165 °F.
    7. Carefully open packets and divide cheese among packets. Close packets and allow cheese to melt. Serve.

    Makes 4 servings.

    Light Baked Potato Salad

    Ingredients:

    • 1 1/2 lb red potatoes
    • 1 c non-fat plain yogurt
    • 1/3 c onion, minced
    • 1/2 c reduced-fat cheddar cheese, shredded
    • 1/4 c chives, sliced
    • 3 T bacon crumbles or bits
    • 1/4 t salt
    • Pepper to taste

    Instructions:

    1. Place potatoes in microwave-safe dish. Cover dish.
    2. Microwave on high 10-12 minutes. Carefully remove dish with oven mitts and release steam cautiously away from self.
    3. Let potatoes cool.
    4. Cut potatoes into bite-size pieces and place in a large bowl.
    5. Combine potatoes with remaining ingredients.
    6. Refrigerate 1 hour or longer.

    Makes 10 serviings.

    Grilled Vegetable Skewers

    Ingredients:

    • 8 oz white mushrooms, whole
    • 1 medium red onion
    • 1 bell pepper
    • 2 zucchini
    • 1 pint cherry tomatoes
    • 12 skewers

    Instructions:

    1. Clean mushroom caps with a damp paper towel. Remove stems.
    2. Cut onion into 8 equal pieces.
    3. Core bell pepper and remove all seeds. Cut into bite-size pieces
    4. Cut zucchini into bite-size pieces.
    5. Alternating types of vegetables, place them on the skewers. (if using wooden skewers, soak them in water before grilling)
    6. Heat grill and cook skewers over medium heat for 5 minutes per side, or until vegetables are tender.

    Makes 6 servings.

    Tomato Mozzarella Salad

    Ingredients:

    • 3  large, ripe tomatoes, sliced
    • 8 oz mozzarella cheese, sliced
    • 1/4 c olive oil
    • 1/4 c balsamic vinegar
    • 1/4 t salt
    • 1/8 t pepper
    • 1/4 c fresh basil, minced

    Instructions:

    1. On a large platter, alternate tomato slices and mozzarella slices.
    2. Combine oil, vinegar, and seasonings in a jar with a well-fitting lid. Shake well to combine.
    3. Drizzle over tomatoes and mozzarella.
    4. Top with minced basil.

    Makes 6 servings.

    Chili Lime Corn

    Ingredients:

    • 4 ears corn, shucked
    • 1 lime
    • 1 t salt
    • 1 t chili powder

    Instructions:

    1. Bring a large pot of water to a boil. When boiling, add corn.
    2. Cook 10 minutes. Remove to a plate.
    3. Mix chili powder and salt in a small bowl.
    4. Slice lime into four pieces. Dip cut edges of lime into spice mixture.
    5. Squeeze lime onto cooked corn.
    Makes 4 servings.

    Grilled Fruit Skewers

    Ingredients:

    • 1 20 oz can pineapple chunks, drained
    • 3 bananas
    • 1 lemon or lime
    • Ground cinnamon

    Instructions:

    1. Slice bananas similar in size to pineapple chunks.
    2. Skewer banana and pineapple chunks. (if using wooden skewers, soak them in water before grilling)
    3. Squeeze the lemon or lime over the fruit skewers.
    4. Store covered in refrigerator until ready to grill.
    5. Preheat grill to medium heat. Grill, 5-7 minutes, turning every few minutes.
    6. Top each skewer with a dash of cinnamon, if desired.

    Makes 6 servings.

    Summer Fruit Salad

    Ingredients:

    • 1 c seedless grapes, halved
    • 2 c honey dew or cantaloupe, cubes or balls
    • 2 c peaches, peeled and sliced
    • 1 c blueberries
    • 1 c strawberries, hulled and sliced
    • 1 c pineapple, sliced
    • 1/2 c kiwi, sliced

    Instructions:

    1. Combine all fruits and chill.
    Makes 8 one-cup servings.

    Grilled Banana Boats

    Ingredients:

    • 4 bananas, whole
    • 1/2 c chocolate chips
    • 1/2 c strawberries or kiwi, sliced

    Instructions:

    1. Preheat grill to medium heat.
    2. Slice banana lengthwise in the peel, without cutting through the bottom side.
    3. Using your fingers, carefully open each banana, leaving room for toppings.
    4. Place each banana on a piece of foil, carefully turning up the edges to hold the banana upright and to protect it from direct flame.
    5. Divide fruit and chocolate chips evenly between the bananas
    6. Grill bananas about 10 minutes.
    7. Let cool slightly before serving.
    Makes 4 servings.