Packing a Picnic Pt.2 -Picnic at the Brew House
Slow-Cooker Chicken Thighs
Posted by Heart Niagara on
Serves: 6 Ingredients: 2 tablespoons extra-virgin olive oil 12 boneless skinless chicken thighs Kosher salt Freshly ground black pepper 1 cup low-sodium soy sauce 1 cup ketchup 1/2 cup honey 6 cloves garlic, minced 4 teaspoon ginger, freshly minced 4 tablespoon sriracha Juice of 2 limes Directions: 1. In a large skillet over medium-high heat, heat oil. Season chick thighs with salt and pepper, and sear until golden, about 3 minutes per side. Transfer to slow cooker. 2. In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, sriracha, and lime juice. Pour sauce over chicken and toss...
Banana Pudding with Shaved Dark Chocolate
Posted by Heart Niagara on
Serves: 2 Ingredients: 2 ripe bananas 1 cup silken-style tofu 2 tablespoons light agave nectar 1 teaspoon vanilla 1/4 cup shaved dark chocolate Dash of ground cinnamon Directions: 1. In a blender, combine banana, tofu, agave nectar, vanilla, and cinnamon. 2. Cover and blend until smooth consistency. 3. Pour into 2 serving bowls, and topped with shaved dark chocolate. 4. Cover loosely and chill for 1 hour before serving. Notes:Nutritional information per serving: Protein 12g Total fat 6g Carbohydrates 29g Calories 181 Sodium 9mg Fibre 3g Sugar 21g
Watermelon Edamame Salad
Posted by Heart Niagara on
Ingredients: 3 cups watermelon, diced in 1 inch cubes 1 cup shelled edamame 1/2 cup lightly packed fresh mint leaves chopped 1/2 cup pitted black olives 2 tablespoons canola or grapeseed oil 2 tablespoons freshly squeezed lime juice 1 teaspoon honey or agave 1 teaspoon sea salt 1/4 teaspoon black pepper 1 medium avocado, peeled, pitted and diced 1/2 cup crumbled feta, optional Directions: 1. In a large serving bowl, add the watermelon, edamame, mint and black olives. 2. In a small bowl or large measuring cup, whisk together the oil, lime juice, honey, salt and black pepper. Pour over...