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    August 2009

    Spicy Grilled Chicken Thighs

    • 1 1/2 tbsp. chili powder
    • 1/2 tsp. ground coriander
    • 3/4 tsp. garlic powder
    • 1 tsp. ground cumin
    • 1/2 tsp. dried oregano
    • 1/4 tsp. red chili pepper flakes
    • 4 chicken thighs

     

    Prepare grill or broiler.   Combine first 6 ingredients in a bowl.  Partially separate the skin from the chicken.  Spread mixture between skin and chicken of each thigh.  Grill or broil 25-30 minutes, turning occasionally until cooked throughout.  Discard skin before serving.  Serve with Grilled Vegetables and/or Herbed Potato Salad.

     

    Herbed Potato Salad

    • 1 lb. red new potatoes, scrubbed
    • 1/2 cup frozen peas, thawed
    • 1/4 cup green bell peppers, seeded and chopped
    • 3/4 cup nonfat plain yogurt
    • 1 tbsp. parsley
    • 1 tbsp. scallions, sliced
    • 1/2 tsp. dried basil leaves, crushed
    • 1/8 tsp. white pepper

     

    Bring potatoes with enough water to cover, to a boil in a heavy saucepan.  Add salt to taste.  Cover pan, reduce heat to medium and simmer 25-30 minutes, or until tender.  Drain water then rinse under cold running water to cool.  Cut into 1/4 inch slices and combine with peas and bell pepper in a bowl.  Combine remaining ingredients and salt to taste over potato mixture.  Toss gently to coat.  Cover and chill.

      

    NOTE:

    Bell peppers are usually available in Texas May & June and again August-December. 

    Red potatoes are usually available in Texas March-June.

     

    Easy Lighter Strawberry Shortcake

    • 1 cup low fat buttermilk baking mix
    • 1/2 cup low fat milk
    • 2 cups strawberries, hulled
    • 1/4 cup plus 2 tbsp. sugar
    • 2 tsp. lemon juice
    • 1 cup light frozen dessert topping

     

    Preheat oven to 425 degrees F.   Combine first 2 ingredients in a bowl and mix until a soft dough forms.  Spoon dough onto an ungreased baking sheet, making 2 mounds 2 inches apart.  Flatten mounds to about 1 inch thick.  Bake 15-18 minutes.  Puree half the berries, sugar and lemon juice in a blender. Slice remaining berries and stir into puree.   Split biscuits in half horizontally. Spoon half the strawberry sauce on bottoms of biscuits.  Replace tops and drizzle with remaining sauce.  Serve with a dollop of topping.