Here are the recipes from my recent appearance on Daytime Tricites celebrating National Picnic Day! Some of the dishes I prepared were my summertime Citrus Basil Chicken Salad, Individual Cheesecakes in a Jar, Watermelon Mint Salad with Feta Cheese & Crispy Chili Chickpeas! Hope you enjoy...
Citrus Basil Chicken Salad
Marinade:
2
tsp. Basil Extra Virgin Olive from Olive Oil Divine
2
cloves garlic, minced
1
lemon, juiced
1
tsp gluten free soy sauce
Cracked
pepper
1
Pound, Chicken thinly sliced (1” pieces)
1
Package, gluten free pasta shells
**Cook according to manufactures
directions. Place pasta in a large bowl.
In a
shallow dish, combine all marinade ingredients and whisk well. Add chicken to
dish and toss with marinade. Cover, chicken with plastic wrap and refrigerate.
Marinate for 2 hours or overnight if desired. When you’re ready to assemble the
salad, heat a large skillet over medium heat with a small drizzle of oil.
Remove chicken from marinade and toss marinade. Sauté chicken until cooked
thoroughly, about 5 to 7 mins. Remove from heat and place in a large bowl with
prepared pasta.
Salad
Dressing:
1
tsp minced garlic
½
tsp sea salt
1/4
tsp black pepper
2 ½
T fresh squeezed OG
2 ½
T fresh squeezed lemon juice
½
tsp gluten free sodium soy
3
Tablespoons, Basil Extra Virgin Olive Oil from Olive Oil Divine
¼
tsp ground ginger
While
chicken is marinating, prepare the dressing. In medium bowl combine garlic,
salt, pepper, juices, soy sauce, oil, and ginger and whisk well. Cover and
refrigerate until needed.
5
Scallions, chopped ½” on an angle
¾ Cup
cucumber, peeled & thinly sliced
1
Cup, fresh basil, torn in small pieces.
Add
scallions, cucumber and basil to the pasta and chicken. Drizzle with salad
dressing and toss well. Serve.
Gluten Free No-Bake Individual
Cherry Cheesecakes
12 soft baked gluten free
snicker-doodle cookies
1 cup Heavy Whipping Cream
8 ounces Cream Cheese, softened
1 tsp Fresh Lemon Juice
¼ tsp grated lemon zest
1/4 cup Sugar
Gluten Free Cherry Pie Filling
6-½ Pint Jars with Rings & Lids
Place cookies into the bottom of mason jars and gently pack down in the bottom
of the jars.
In a medium mixing bowl, whip heavy whipping cream until stiff
peaks form. Set aside.
In another medium mixing bowl, beat cream cheese until smooth,
scrape bowl if needed. Mix in the sugar, lemon juice & lemon zest.
Fold in the whipped cream with the cream cheese, lemon mixture.
Divide evenly between mason jars. Level mixture and wipe the top edges with a
clean damp paper towel.
Top each cheesecake with pie filling. Place lids & rings on jars. Place in
refrigerator and chill for two hours. Serve
** Gluten free Gingersnaps, vanilla wafers or sugar cookies as be
used as a replacement for the snicker doodles.
Watermelon Mint Salad
with Feta
2
cups fresh cut watermelon cubes
1/3
cup chopped feta cheese
1 Tablespoon,
chopped Mint
Sea
Salt & Pepper to Taste
½
Lemon, Juiced
2
tsp Basil Extra Virgin Olive Oil from Olive Oil Divine
Place
watermelon in a medium sized bowl. Drizzle melon with lemon juice and basil oil
and mix gently to incorporate. Add feta, mint, salt & pepper to taste.
Gently stir and serve.
Crispy Chili Chickpeas
2 cans of garbanzo beans
2 Tablespoon Basil Extra Virgin Olive Oil from Olive Oil
Divine
Spice Blend: 1 tsp granulated garlic, 1/8 tsp cayenne
pepper, 1/8 tsp ground black pepper, 1 tsp sea salt
Preheat oven to 450 degrees. Rinse beans and drain
thoroughly. Dry chickpeas with a paper towel and place chickpeas in a large
bowl. Drizzle with oil and sprinkle with spice blend and mix well. Pour
chickpeas on to a large cookie sheet and bake for 30 to 40 minutes or until
browned and crunchy.