Today my girlfriends and I went on a picnic, and made some amazing food! The recipes were inspired by my friend who all like different aspects in the dishes, and always look to eat healthy. Best part about our little journey today… new recipes to share with my Foodies! Picnic pasta and fresh fruit with a balsamic yogurt dip. Don’t take my word for it, just try out the recipes. Great for this weekend, and the summer!
Balsamic Yogurt Dip
Ingredients:
2 cups vanilla yogurt
1 cup whip cream
¼ cup balsamic vinegar
1tbsp honey
½ tsp vanilla extract
¼ cup sugar or 3 packets of sweetener (Your choice)
In a small saute’ pan, combined the vinegar, honey, vanilla extract, and sugar over medium heat for 3-5 minutes to make a reduction (Basically means to concentrate the flavors by cooking out some of the moisture). Once completed stir mixture into the yogurt and chill. Then fold in the whip cream. The reason to fold in the whip cream is so it does not lose its body.
Pair this with any fruits you choose. I suggest Strawberries, Pineapple, Peaches, or Pears.
I made this with a whipper and cream instead of whip cream, it is a great tool to use for this recipe.
Ingredients:
2 cups vanilla yogurt
1 cup whip cream
¼ cup balsamic vinegar
1tbsp honey
½ tsp vanilla extract
¼ cup sugar or 3 packets of sweetener (Your choice)
In a small saute’ pan, combined the vinegar, honey, vanilla extract, and sugar over medium heat for 3-5 minutes to make a reduction (Basically means to concentrate the flavors by cooking out some of the moisture). Once completed stir mixture into the yogurt and chill. Then fold in the whip cream. The reason to fold in the whip cream is so it does not lose its body.
Pair this with any fruits you choose. I suggest Strawberries, Pineapple, Peaches, or Pears.
I made this with a whipper and cream instead of whip cream, it is a great tool to use for this recipe.
Picnic Pasta
Ingredients:
1 lb Penne Pasta
1 Large Chicken Breast (Cubed small)
1 cup frozen broccoli
½ cup frozen corn
1 cup chopped spinach
½ cup diced:
Red peppers
Onion
Carrots
Mushrooms
1/3 Cup diced:
Canned Artichokes
Roasted Red Peppers
Olives
½ Cup Feta Cheese
1tbsp Olive oil
1tsp Thyme
1tsp Mint
1cup Chicken broth
Dressing
1tbsp Mayonnaise
1½ Tbsp Dijon Mustard
1 Tsp Red wine
To start get water with a dash of salt boiling in a big pot for pasta, in a large saute pan on high add 1 cup water and a half a cup of chicken broth, once steaming place the frozen and fresh veggies in the broth for 2 minutes. Remove, strain, rinse with cold water, and set aside.
Next cook your noodles to aldente (Cooked, but still a little firm). While pasta is cooking, add your olive oil, remaining chicken broth, mint, thyme, and chicken into the sauté pan. Cook on high until chicken is done, and sauce have turned slightly brown, salt and pepper to taste. Once chicken is done, add the chicken and the sauce to the vegetables in a large bowl.
Once your noodles are done, strain, rinse with cold water, and add them to the mixture. Add the artichokes, Roasted red peppers, olives, feta cheese, and dressing. Mix, salt, and pepper to taste. Chill and serve!
Ingredients:
1 lb Penne Pasta
1 Large Chicken Breast (Cubed small)
1 cup frozen broccoli
½ cup frozen corn
1 cup chopped spinach
½ cup diced:
Red peppers
Onion
Carrots
Mushrooms
1/3 Cup diced:
Canned Artichokes
Roasted Red Peppers
Olives
½ Cup Feta Cheese
1tbsp Olive oil
1tsp Thyme
1tsp Mint
1cup Chicken broth
Dressing
1tbsp Mayonnaise
1½ Tbsp Dijon Mustard
1 Tsp Red wine
To start get water with a dash of salt boiling in a big pot for pasta, in a large saute pan on high add 1 cup water and a half a cup of chicken broth, once steaming place the frozen and fresh veggies in the broth for 2 minutes. Remove, strain, rinse with cold water, and set aside.
Next cook your noodles to aldente (Cooked, but still a little firm). While pasta is cooking, add your olive oil, remaining chicken broth, mint, thyme, and chicken into the sauté pan. Cook on high until chicken is done, and sauce have turned slightly brown, salt and pepper to taste. Once chicken is done, add the chicken and the sauce to the vegetables in a large bowl.
Once your noodles are done, strain, rinse with cold water, and add them to the mixture. Add the artichokes, Roasted red peppers, olives, feta cheese, and dressing. Mix, salt, and pepper to taste. Chill and serve!
As Always, Enjoy! ~ K
No comments:
Post a Comment