Sunday, May 29, 2016

Creekside Kabobs

Our crispy salad platters made with skewers of BBQ Chicken & Bleu Cheese Berry Kabobs,  accented with corn cut off the cob and mango salsa, were tasty and easy to transport picnic meals for this holiday weekend.  The Memorial Day Picnic Menus included:

BBQ Chicken Kabob
Red, White & Blue Kabobs
(Strawberry, Bleu Cheese & Blackberry Kabobs)
Corn, Cut off the Cob
Mango Salsa
Farmers Market Lettuce
Multigrain Bleu Local Bread
Farmers Market Carrot Cake

BBQ Chicken 

(2 Servings)

Mix dry spices and sugar in a small bowl.  Pat both sides of chicken breast into spices.  Bake at 325 F. for 15 minutes.
2 teaspoon brown sugar
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1 (6 ounce) chicken breast
Cut into cubes.

Mix chicken cubes with sauce.  Bake for 5 more minutes, until center of chicken is 165 F.
1/4 cup BBQ Sauce

Barbecue Sauce

(3/4 cup)

1/3 cup cider vinegar
1/3 cup ketchup, no high fructose corn syrup
1 teaspoon smoked paprika
1/2 teaspoon chili powder 
Mix together in small saucepan.  Simmer for 5 minutes.

Our picnic today was at Cedar Creek (WV) State Park.  We found a nice table under the tall trees to protect from a few rain drops.  

The park had a one room school house and memorial to all the teachers that taught in the one room school houses in Gilmer County.  (there were many)

This park was almost 100 miles from home, so it's good to have an extra day to rest up for the week.  




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