Limeade

6 Cups water
1 Cup sugar
8 limes, washed, ends cut off, quartered
6 T. sweetened condensed milk

Dissolve sugar in water, chill. Place 1/2 of the limes in a food processor with a small amount of the sugar water. Pulse. Strain out the pulp and add the sugar water and lime juice back to the other sugar water. Mix in sweetened condensed milk. Serve over ice.

Chicken Mediterranean or Pollo Mediterraneo

1/3 Cup olive oil
4 boneless chicken breast halves
1/4 Cup flour, seasoned liberally with salt and pepper
1 red bell pepper cut in thin julienne strips
1 yellow bell pepper, cut in thin julienne strips
2 cloves garlic, minced
1 T fresh rosemary
1 tsp. dried oregano
2 T snipped Italian parsley
1/3 Cup balsamic vinegar
20-25 greek olives

Preparation:
In large skillet, heat olive oil over medium high heat. Dredge chicken breast in seasoned flour; shake off excess. Add chicken to hot skillet, don't crowd. Cook 2-3 minutes, turn over. Continue to cook and turn each 2-3 minutes until chicken is done. Internal temperature should be 155 F.
Transfer chicken to a lidded casserole dish, set aside. Lower heat to medium. To olive oil left in skillet, add pepper strips and garlic; cook until peppers are soft. Add herbs and vinegar, cook one minute. Pour over chicken. Garnish with greek olives. Cover and chill well. Can be made 2 days ahead.
Allow to come up to room temperature about 15 minutes before serving.

Serves 4
Recipe by Carol Dearth
Part of a menu for a picnic. See Cranberry Pecan Quinoa Salad for more information

Cranberry Pecan Quinoa Salad

3/4 Cup quinoa
3/4 Cup small broccoli flowerets
1/4 Cup cider vinegar
3 T sugar
1 1/2 T olive oil
2 cloves garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 Cup dried cranberries
1/4 Cup pecans, chopped
1/4 Cup green onions, sliced
I've added sliced cucumber to this salad as well. Any vegetable that does well in a vinegar dressing will work as well.

Preparation:
Combine quinoa and broccoli with 1 1/2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed, about 10 minutes.
In a large bowl, whisk the vinegar, sugar, olive oil, garlic, salt and pepper until well blended.
Add cooked quinoa and broccoli, dried cranberries, pecans, and green onions; toss until well mixed. Transfer the salad to shallow container with a tight fitting lid. Cover; chill overnight. May be prepared one day in advance.
Serves 4
Recipe by Carol Dearth

This recipe is yummy! It is recommended as part of a picnic on the go. Serve with hummus with pita wedges and vegetable dippers. Mediterranean chicken (on this blog) and small grain rolls.