Recipes for summertime entertaining - KAIT Jonesboro, AR - Region 8 News, weather, sports

Recipes for summertime entertaining

Jessica Wrenfrow, instructor of hospitality services at ASUN-Jonesboro joins Justin and Diana for Mid-Day cooking segment. (Source: KAIT-TV) Jessica Wrenfrow, instructor of hospitality services at ASUN-Jonesboro joins Justin and Diana for Mid-Day cooking segment. (Source: KAIT-TV)
Chicken salad sandwiches on toasted Hawaiian bread buns. (Source: KAIT-TV) Chicken salad sandwiches on toasted Hawaiian bread buns. (Source: KAIT-TV)
Jessica's Fruit Pizza made to look like a watermelon using chocolate chips as the "seeds."  (Source: KAIT-TV) Jessica's Fruit Pizza made to look like a watermelon using chocolate chips as the "seeds." (Source: KAIT-TV)
Jessica Wrenfrow, instructor of hospitality services at ASUN-Jonesboro prepares to show Mid-Day viewers how to make summertime recipes at home. (Source: KAIT-TV) Jessica Wrenfrow, instructor of hospitality services at ASUN-Jonesboro prepares to show Mid-Day viewers how to make summertime recipes at home. (Source: KAIT-TV)
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JONESBORO, AR (KAIT) -

Jessica Wrenfrow, instructor of hospitality services at ASUN-Jonesboro, loves summer.

"Fresh vegetables, fresh fruit," Wrenfrow said. "I love all of it!"

On Wednesday, Wrenfrow prepared recipes for Region 8 News Midday.

"That is chicken salad on a toasted Hawaiian bun," Wrenfrow explained. "You could serve that on lettuce or grilled pineapple." 

 Wrenfrow grilled corn to include in her Mexican Street Corn Pasta Salad recipe.

"Grilled corn is sweet, but it has got that smoky flavor," Wrenfrow said. "This can be served at room temperature or chilled. You can have it with grilled chicken or steak or fajitas."

Chicken Salad

Ingredients:

  • 1 cup miracle whip or mayo, more may be needed
  • 4 cups shredded chicken breast
  • 1 1/2 cups purple grapes, halved
  • 3/4 cup pecans, chopped and roasted
  • 8 green onions, sliced
  • 2 teaspoons hot sauce
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1/2 teaspoon cajun seasoning

FOLLOW THESE EASY STEPS:

Peel and core the pineapple. Cut the pineapple into thin slices and place on a very hot grill, cook just long enough to get the grill marks. In a bowl, combine the chicken, grapes, onion, pecans, and seasoning. Stir well to combine and taste for salt and pepper. Refrigerate at least 2 hours before serving. To serve, place the salad on a toasted Hawaiian Roll on a plate with a scoop of chicken salad. Sprinkle with paprika and green onions. 

Mexican Street Corn Pasta Salad Dressing

Ingredients to Dressing:  

  • 1/3 cup mayo
  • 1/3 cut sour cream
  • zest and juice of 1 lime
  • 1 teaspoon chile powder
  • 1/4 teaspoon cumin
  • salt and pepper to taste    

Ingredients to Salad:

  •  8 ounces tri-colored rotini pasta, cooked al dente, drained and cooled
  •  3 cups grilled corn
  •  1/4 cup thinly sliced green onion
  •  1/2 - 1 cup Cotija or feta cheese, crumbled
  •  3 tablespoons grated Parmesan
  •  2 tablespoons fresh chopped cilantro     

In a small bowl, combine all of the dressing ingredients, set aside. In another bowl combine all the salad ingredients, add the dressing to the mixture and fold together. Serve chilled or at room temperature with a dusting of paprika and lime wedges.   

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Submit your own recipe to: recipes@kait8.com  Please include your name, hometown, and a pic of the finished dish!

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