With all the beaching/picnicing/entertaining, we though it was high time for recipe sharing. For our follower's draw this month, we'll enter your name not once (all followers are automatically entered in our monthly draw), but THREE, count them THREE times IF you kindly take a few minutes to post a favorite summer recipe for the beach or the backyard :-) Just share your recipe in the comments area... thanks for helping build our Life Simplified Community experience!
SUPER BONUS REWARD PERK PRIZE GIVE-AWAY...
Everyone who posts a recipe WILL RECEIVE a cute little prize, made by us... promise it'll be worth your while :-)
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This is possibley the only reciepe I can call my own, I just named it now! This is more of a backyard than a beach one.
My Yummy Spinach & Brie Salad
2-3 bunches of baby spinach (I get the pre-washed bags!)
2 cups for grape tomatos halved
1 triangle of yummy brie cheese, cut in pieces
½ (or less) of a red onion, cut in circles
Some Original Little Creek dressing
I know it is totally cheating because anything can taste amazing with Little Creek dressing!
Here's a great recipe for picnics, summer potlucks, and camping. My kids devour 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)
Haha! I forgot that I already posted this in your previous blog entry "Great Summer Recipes." Apparently I only have one decent summer recipe... ;)
Salsa and Chips
1 can of black beans (drained and rinsed)
1 cup of frozen corn
1 can of diced tomatoes
optional...chopped avacados
Add 2 tbsp (aprox) of epicure salsa spice.
Let sit for a few hours.
Eat in your patio with tortilla chips and a mojito!!
Perfect for a hot day but not at the beach. Too much sand!!
Oh dang its August...
Ah well.
Here is the Melissa Fed version of the Cactus Club Bandara Salad.
Lettuce (spring mix is nice)
Dates
Feta Cheese
Black Beans
Corn
Chicken breast (I bbq a whole box at the beginning of salad season and refreeze individually for stuff like this)
Cilantro
(I've also replaced above with cilantro, mango, avocado, red onion and chicken and it was awesome in this dressing).
Drg:
In bottom of large bowl whisk together 2 tbsp fresh lime juice, 1 tbsp peeled and mined fresh ginger, 1/4 tsp salt, 2 tsp grapeseed oil, 1 tbsp minced fresh cilantro.
Add you salad mixins' in and stir it up. Delish.
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