7.27.2012

picnic fare.


this summer has been all about being active.
we are signed up for activities 4 out of 7 nights a week.
then the other nights when we do our own stuff - weather permitting - it's always outside.

two nights a week we play soccer.
two nights a week we swim.
and both of these are around dinner time.
so....it's either stuff our faces quickly before, eat when we get back or make a picnic.
when there is time {just for swimming} we make a picnic.

but let's for a moment talk about this little thing called lake swimming.
for the opportunity to get to do swimming lessons at the lake.
the amazing opportunity.
now let's talk about this guy.


this is the guy who has been getting mysterious stomach aches the day of lessons.
this is the guy who watches his sister's hour lesson before jumping in for his 45 minute one.
this is the guy who won't jump in.
this is the guy in tears.
this is the guy who won't do it.
*sigh*

and this is the girl who is fearless.....


well at least amidst all this this is what we get to eat:

 
i guess we can't complain too much.

grilled chicken beach sandwiches with a quick pickle.
chicken adapted slightly from dinner a love story. {she's so cool!}

pound boneless cutlets between sheets of wax paper until thin, then place them in a large ziplock bag.

In a bowl, mix:
½ cup plain greek yogurt
3 minced cloves of garlic
2 tsp salt
zest from one lemon
juice from two lemons
2 tbsp. of honey
1 tbsp olive oil
lots of black pepper (I probably did 10-15 grinds)

enough buns to accommodate your cutlets
grainy mustard
mayo
lettuce - romaine or green leaf - the darker green the better, that's where all the vitamins are.

whisk the ingredients together. pour into ziploc bag containing the cutlets, mush around until coated, and seal. refrigerate for a minimum of 3 hours.  when grill is ready (and oiled), cook about 3-4 minutes a side until flesh is firm but not rock hard.

cut buns {toast on grill if you like}, spread with mustard on one side & mayo on the other. top mustard side with chicken, then pickle, then lettuce and place on the other bun half. dig in!


jen's quick pickle.
1 cup apple cider vinegar
1/2 cup sugar
pinch of salt
assorted crunchy vegetables - cabbage, carrots, red onion, radish, cucumbers.

thinly slice your vegetables {i used my mandolin} and place in a large bowl - i used a coleslaw mix, radish & red onions. next time i will add cucumbers.

in a separate bowl mix together the apple cider, sugar and salt. pour over your vegetables. keep doing this till your vegetables are covered. cover the bowl with saran or a lid and place in the fridge for a minimum of 20 minutes to overnight. top on your sandwiches, salads or burgers and enjoy the zing and the crunch!

will keep for a while in the fridge.

oh yeah, then i served it with kimberlee's awesome corn salad!
right now i think every meal has corn!!  for this i boiled up some ears and cut them off the cob.
yum - fresh local quebec corn! nothing screams summer more than corn on the cob.
next time i think i would add more lime juice.


2 comments:

Kimberlee said...

That sandwich looks amazing...I might have to give that a try!!!

Anonymous said...

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