Wednesday, July 13, 2016

Shaken, Not Stirred

Packing foods in jars for a picnic makes it easy to transport and to keep the food cold.  Packing a salad in a jar with the dressing on the bottom was the perfect way to dispense a beautiful lunch portion! 
Our menu for today features:

BBQ Chicken
Veggie Salad in a Jar
Blackberry Cobbler with Pecan-Ginger Biscuit

The salad recipe is from Cooking Light

Veggie Salad in a Jar

(Serves 2)

Mix oil, vinegar, mustard and seasoning.  Divide into 2-1 pint jars.
2 teaspoon olive oil
2 teaspoon vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon Mrs. Dash

Layer herbs, garbanzos, carrots, quinoa, tomatoes and spinach.
1/4 cup fresh herbs, snipped (mine has cilantro, basil, thyme and oregano)
1/2 cup cooked garbanzo beans
1/2 cup shredded carrot
2/3 cup cooked quinoa
1/2 cup diced cherry tomatoes
2/3 cup fresh spinach, chopped 

Top with crumbled cheese.
2 ounce goat cheese, crumbled

The BBQ sauce recipe is also from Cooking Light

BBQ Chicken

(Serves 2)

Mix sauce in bowl.  Add chicken and turn to coat.  Bake at 325 F. until internal temperature reaches 165 F.
2 tablespoon ketchup, no high fructose corn syrup
2 tablespoon water
1 teaspoon honey
3/4 teaspoon vinegar
1/3 teaspoon mustard
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cumin
1/8 teaspoon Mrs. Dash
1-6 ounce chicken breast half, boneless, skinless


Our picnic today was at Watters Smith Memorial State Park near Lost Creek, West Virginia.  It is an immaculate park, with shelters, trails, historical buildings and more.  The lawns are perfectly landscaped.


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