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Spring is in the Air

© Kathleen M. Brune

We welcome spring in Nevada with a return to the outdoors. As we open our homes and air out the musty feelings of winter, one can walk down the streets and smell the BBQ's being fired up once again. Here are some great recipes to enjoy on those warm spring evenings with friends!

Grilled Chicken with Yogurt Sauce

Tart, juicy grapefruit, tangelo and lime celebrate the smoky succulence of grilled chicken topped with a light yogurt sauce.

1 1/3 pounds whole chicken breast
1 medium pink grapefruit
1 none lime
2 medium tangerines
1 pound spinach leaves washed and crisped
2/3 cup parsley
3/4 cup plain yogurt, low-fat
1 teaspoon ground cumin
4 none lime slices

Grill chicken breasts as desired until done. Meanwhile, cut off peel and white membrane from grapefruit, lime, and tangerines. Cut between inner membranes and remove segments; place in a small bowl and set aside. Without cutting all the way through, slice each chicken breast crosswise into 1/2-inch-thick sections. Line a serving platter with spinach leaves. Place chicken breasts on spinach and arrange citrus segments at each end of platter. (At this point, you may cover and refrigerate for up to 3 hours.)

Prepare Cumin-Yogurt Sauce. In a blender or food processor, combine 2/3 cup lightly packed parsley sprigs, 3/4 cup plain yogurt, and 1 teaspoon ground cumin. Whirl until smooth. If made ahead, cover and refrigerate until next day. Makes about 1 1/3 cups.

Spoon about 2 tablespoons of the sauce over each chicken breast. Garnish with lime slice, if desired. Pass remaining sauce at the table, or pour into a bowl beside the platter for guests to help themselves.

Strawberry Pretzel Salad

Although strange sounding, you'll enjoy the salty-sweet combination of this "salad". It makes a great side dish for any party, and my friends always ask for the recipe!

3 cups thin stick pretzels, broken in small pieces
1 1/2 sticks melted butter
1 tablespoon sugar
1 8-oz. package of cream cheese, softened
2 cups Cool Whip
1 cup sugar
2 3-oz. packages of strawberry jello
2 cups boiling water
2 10-oz. boxes strawberries

Mix first three ingredients and press into a 13x9-inch baking dish, and bake 8 minutes at 400 degrees. Cool completely.

In a bowl, blend the next three ingredients, and then spread over the cooled pretzel layer.

Dissolve the jello in the boiling water, then stir in the strawberries. When the jello begins to set, pour over the layer of cream cheese.

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