Time to start sharing some great summer recipes for BBQ's and Picnics... and to be a part of the mind-meld, stay tuned to our July Followers' contest! Until then, here's one of our favorites...
Santa Fe Salad (From the Best of Bridge)
Ingredients:
Cilantro Lime Dressing:
1/4 cup olive oil
juice of 2 limes
1/4 cup chopped cilantro
1 tsp. cumin
salt and freshly ground pepper to taste
Salad:
19 oz. can black beans (turtle beans) rinsed and drained
1 red bell pepper, diced
12 oz. can kernel corn, drained
1/3 cup chopped red onion
1 jalapeno pepper, seeded and minced
Instructions:
In medium bowl, whisk together oil and lime juice.
Add cilantro, cumin, salt and pepper and mix well.
Stir in salad ingredients and correct seasoning.
Serve at room temperature.
Serves 6
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3 comments:
This is the best picnic recipe ever! The girls devour this chicken; I can never seem to make enough! I got it from my mum; not sure where she got it.
Parmesan Fried Chicken
Crusty oven-fried chicken is baked at home then refrigerated.
Take the chicken in a cooler and serve cold at the picnic.
Do not use chicken wings.
12 bone-in thighs, skin removed
1 cup flour
salt and pepper to taste
2 t. paprika
2 eggs
⅛ c. milk
1 ⅓ cups grated Parmesan cheese
⅔ cup dry bread crumbs
⅛ cup butter or margarine
Heat oven to 400°. Mix flour, salt, pepper, and paprika in one bowl. Combine eggs and milk in a second bowl. Combine cheese and bread crumbs in a third bowl. Dip the chicken in the flour mix, then the egg mix, then the bread crumb mix. Place chicken bone side down in an oven-proof pan. Drizzle with melted butter or marg.
Bake 1 hour. Cool, cover and chill.
**Christine's note - I usually use boneless thighs. The kids prefer them and they're firm when cold so are easy to hold and eat. Bake for less time if using boneless (about 1/2 hour)
Christine
The Santa Fe Salad sounds great, but my DH doesn't like cilantro...!!? Terrible I know, any ideas for a flavorful substitute?
Christine, that sounds like a really great recipe.... yuuummmmmm!
Melissa, I think your options are to either cut Matt lose or just make it without the cilantro (on his half)... the cumin and lime are still very flavorful. You could just have a bowl of chopped cilantro for people to sprinkle on top if you have guest over. My SIL doesn't love it either, so we try to take a serving out before we add in the cilantro, (at the end instead of mixing it in the dressing.)
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