Sunday, August 24, 2014

Dan's Mountain Dishes

Our menu was Mediterranean, yet our spot was a Western Maryland Mountain.  We found a deck in a state park at the top of Dan's Mountain, which was beautiful yet quite cold so we both donned blankets.  Our menu today:
Mediterranean Chicken Salad
Chez's Brown Rice Salad
Manakish Za'atar
Purple Grapes

The Chicken recipe was inspired by The Clever Carrot. Here's my version:

Mediterranean Baked Chicken
(Serves 3)

1-6 oz. Chicken Breast, skinned
1 clove Garlic, sliced
1 small Onion, sliced
1 small Zucchini, sliced
1 Yellow Squash, sliced
Mrs. Dash Seasoning
Bake at 350 degrees until internal temperature of chicken reaches 165 degrees.  Chill overnight.

1 cup Garden Tomatoes, cut in small pieces
1/4 cup Mozzarella Cheese Pearls
Fresh Basil Sprigs
2 Slices Lemon, cut in quarters
1/2 cup Northern Beans, cooked (I use the frozen cooked kind without salt)
Mix in.

Serve with Red Wine Vinaigrette:
2 Tbsp. Red Wine 
2 tsp. Olive Oil
Assorted Fresh Herbs
1 tsp. Honey
2 tsp. Fresh Squeezed Lemon Juice

My Brown Rice Salad was adapted from a recipe my Australian scrapbook friend, Chez, sent me.  Here's my version:

Chez's Brown Rice Salad
(Serves 4)

3/4 cup Brown Rice (the quick cooking kind)
3/4 cup Water
Bring to a boil.  Turn to simmer and cook for 5 minutes.  Remove from heat.  

Stir in:
3 Dried Apricots, diced
1/2 ear Corn, cooked and cut off the cob
1 Mini Sweet Pepper, diced
2 Tbsp. Toasted Almonds, crushed
2 tsp. Sesame Oil

Chill.  Serve with Arugula Spinach Mix.    

I posted the bread recipe yesterday.

Enjoy your week!  

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