Sunday, September 25, 2016

Autumn Outing

Our Sunday picnics continue in weather than couldn't be better!  Our menu today features:


Chicken with Herbed Corn Salsa
Ground Cherries
Berry Rhubarb Coffeecake

The corn salsa recipe was inspired by Good Housekeeping Magazine: 

Chicken with Herbed Corn Salsa

(Serves 2)


Flatten chicken breast.  Sprinkle with Mrs. Dash.  Bake at 325 F. for about 15 minutes, until interior temperature reaches 165 F.
1-6 ounce chicken breast
Mrs. Dash

Remove loose silk and husk from corn, leaving intact husk in place.  Soak paper towel with water.  Cover corn.  Microwave for 2 minutes on one side;  turn over and microwave for 2 minutes on other side.  Immediately remove from oven and carefully remove silk and husk.  (I use a clean cloth)  Cut corn from cob.
1 ear of corn

Combine basil, garlic, juice, oil and cheese.  Pour over chicken and corn.  Marinate in refrigerator overnight.
2 tablespoon fresh basil, snipped
1 garlic clove, minced
2 tablespoon fresh lemon juice
1 tablespoon olive oil
2 tablespoon Parmigiana cheese, shredded

The coffeecake recipe was inspired by US Highbush Blueberry Council.


Berry Rhubarb Coffeecake

(Serves 8)

Topping
In a small bowl, stir oats, flour, sugar, cinnamon and salt.  Add buttery spread and blend until crumbly.  Set aside.
1/3 cup dry oats
1/3 cup whole wheat pastry flour
1 tablespoon sugar
1 1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoon Earth Balance Buttery Spread, softened

In a free standing mixer, beat eggs and sugar.
2 eggs
3 tablespoon sugar


In a separate bowl, combine dry ingredients (flours, baking powder and salt).  Stir in berries and rhubarb.
2/3 cup all purpose flour
1 cup whole wheat pastry flour
2 teaspoon baking powder
1/4 teaspoon salt
1 cup wild black raspberries
1/2 cup fresh cranberries
1/2 cup frozen rhubarb

In another bowl or measuring glass, combine buttery spread, yogurt, milk and extract.
6 tablespoon Earth Balance Buttery Spread, softened
1/2 cup plain nonfat yogurt
1/4 cup fat free evaporated milk
1 teaspoon vanilla

Alternately add dry, then liquid ingredients to mixing bowl with egg-sugar mix, stirring just until combined.  Pour batter into 8 inch springform pan, greased with olive oil spray.  Sprinkle topping mixture evenly on top.  Bake at 350 F. for 1 hour and 15 minutes, or until pick comes out clean.



Our picnic today was at Audra State Park near Philippi, West Virginia.











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