Daytime Tricities Recipes June 2018

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.