Sunday, June 28, 2015

Undercover Eats

Rainy summer day picnics can be soothing and intimate in a park pavilion.  We found the perfect spot at Watters Smith State Park in West Milford, West Virginia.  The pavilion was on top the hill by a forest with trails and the sound of a trickling spring. 

Our menu featured:
Oriental Chicken and Vegetables over Brown Rice
Fruited Graham Cake and Yogurt Parfait
Marinated Cucumbers
Farmers Market Cheddar and Bacon Biscuit

Oriental Chicken & Vegetable Rice Bowl

(Serves 2)

Cook brown rice in simmering water for 5 minutes, until water is absorbed.  Chill.
3/4 cup instant brown rice
3/4 cup water
1 teaspoon sesame oil

Mix marinade ingredients:  oil, juices, soy sauce and honey.
2 teaspoon sesame oil
1/2 cup fresh squeezed orange juice
Juice from 1 lime
2 teaspoon soy sauce
2 teaspoon honey

Cover chicken with part of marinade.  Refrigerate.
2 chicken legs, baked and shredded

Precook carrots and broccoli in microwave for 2 minutes in water.  Drain. Saute scallions, garlic and mushrooms on stove top in oil. Stir in other vegetables.  Chill. 
4 baby farmers market carrots, precooked
3 baby bella mushrooms, sliced
4 farmers market broccoli spear, sliced and precooked
1/2 cup fresh cut green beans, cooked and drained
1/4 cup shallot, diced
1 garlic clove, minced
1 teaspoon olive oil

At table side, assemble rice bowls by layering rice, chicken and vegetables.  Garnish with tomato.  Serve with additional marinade on the side.
1/2 yellow tomato, wedged

  Have a great week!



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