The Daily Recipe: Monday, May 29, 2007
*** A WORD FROM THE KITCHEN ***
Welcome back! Well I hope everyone enjoyed a nice weekend,
we squeezed every bit of BBQ'ing in we could and we all took
our first splashes in the pool yesterday....including the
dog! We hit some pretty good Memorial Day discounts early
and also did our official 1st trip to the ice cream parlor
(along with the rest of the town apparently) too so we ended
up packing in a pretty full day off. This weather sure does
help bring you outdoors. Well the picnics will be in full
swing now till the cold weather so we really need to load
you up with some ideas to change things up a bit. Instead
of the same old dishes why not make some of this SOUTHWEST
SALAD next time? This is way flavorful and goes great next
to whatever you decide to put on the grill. Before you
get ready to picnic check out some of these great packing
tips below...
Enjoy!
Marzee
Have Comments? Email me at:
<a href=" mailto:marzee@thedailyrecipe.com ">Email Marzee</a>
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RECIPE: SOUTHWEST SALAD
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INGREDIENTS:
8 oz Mozzarella cheese
1 15-ounce can garbanzo beans
1 15-ounce can black beans
1 15-ounce can red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 cup green onions, sliced
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder
DIRECTIONS:
Cut cheese in small chunks. Combine with remaining
ingredients in a quart bowl. Refrigerate 2 hours or
more (up to 2 days). Keep chilled until serving time.
Categories: Salads, Picnics
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MARZEE'S CORNER
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PICNIC PACKING TIPS
* Two Coolers: Pack 2 coolers, one for frequently used
foods and drinks and one for perishable foods like meats.
Constant opening of a cooler to get drinks prevents foods
from staying well chilled.
* Pre-chill the Cooler: Fill the cooler with ice or ice
water and let stand for an hour before packing with food.
Empty the cooler and pack with thoroughly chilled foods
and ice or frozen gel packs.
* Keep Food in the Cooler Until Serving Time: Place your
cooler in the shade, and keep the lid closed to maintain
low temperatures.
* Keep Picnic Foods Cold: Thoroughly chill all cold foods
before packing. Keep food in the cooler until serving time.
Do not leave it out on the picnic table.
Thanks to the Reynolds Kitchen site...for more visit:
http://www.reynoldskitchens.com/reynoldskitchens/kitchenconnection/tipsandtimesavers/picnic.asp
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END OF THE DAILY RECIPE "Until we eat again!"
Copyright 2007 by NextEra Media. All rights reserved.
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