Chef Kelli's perfect picnic jars, peanut chicken sticks and more - FOX13 News, WHBQ FOX 13

Chef Kelli's perfect picnic jars, peanut chicken sticks and more

Posted: Updated:
(WJBK) -

Chef Kelli Lewton from 2 Unique Catering and Event Planners know that we're heading outdoors to eat now that the weather is finally warm. Her suggestion? Why not take a few finger foods to your next outdoor gatherings. And then, try using mason jars for your next picnic. You'll be surprised what you can fit inside.


Zippy Shrimp in Coconut Sauce

1 pound medium shrimp, raw
2 tablespoon coconut oil
1 teaspoon chopped garlic
1 teaspoon fresh ginger
1 cup coconut milk (unflavored)
1/4 cup chicken broth
1/4 teaspoon red pepper flakes
1 tablespoon low-sodium soy sauce
1/4 cup coconut cream
2 tablespoons fresh cilantro leaves, for garnish

Heat the coconut oil in a large sauté pan over medium heat, add shrimp sauté for a minute or so then add garlic. Continue to cook for a minute and then stir in; coconut milk, fresh ginger, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for a few minutes until shrimp is cooked.

Remove shrimp, stir in coconut cream and reduce on medium heat for another minute or two.

Place shrimp in serving bowl, top with sauce and garnish with cilantro leaves

Peanut Chicken Sticks
Yield 10

2 chicken breast about a pound cut into 1 inch strips or 2 oz portions  pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
1/2 cup organic chicken stock
1/2 cup coconut milk (unflavored)
3 tablespoons low-sodium soy sauce
1 clove garlic, minced
1 tablespoon brown sugar
1/2 teaspoon lime zest
1tablespoon lime juice
1 tablespoon minced fresh ginger
10 (8-inch) bamboo skewers, soaked for 20 minutes

3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, , garlic,  brown sugar, lime zest & juice and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
Thread marinated chicken onto bamboo stick

Preheat grill pan and rub with a little coconut or olive oil. Grill 2 to 3 minutes per side, until meat is cooked through and has grill marks.

Serve chicken skewers with Peanut Dipping Sauce, and garnish with cilantro leaves and chopped peanuts.

Fusion Peanut Dipping Sauce:
Yield 1 1/2 cups
3/4 cup organic creamy peanut butter
1/4 cup  chicken broth
4 tablespoons low-sodium soy sauce
¼ cup coconut cream
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes

Place all ingredients in blender and blend until smooth, additional chicken stock or water if to thick.

Perfect Picnic Jars

Mason jars are the old but the new hip thing for signature cocktails, funky appetizer presentations, drink connections and serving vessels for a fun outdoor picnic. They are wonderful as they are reusable, look great as you can see the ingredients.The jars pack nicely into a cooler, and you can even freeze items right in the jar. For your next fun backyard or picnic event try layering 8 or 16 oz. jars with your favorite cold ingredients; such as:

  • 7 layer: brown rice, onions, cucumbers, tomatoes, peas, cheddar cheese and a little baby spinach or greens of your choice.  Serve ranch on the bottom of jar then build on top or pack a side serving to drizzle on site
  • Greek: Cooked Quinoa or garbanzo beans, red onion, cucumber, tomatoes, feta, olives, baby spinach or greens of your choice.
  • Individual 4 oz. jars with your favorite dip or layered hummus & tabbouleh
  • Berry Short cake stacked in jar; alternate raspberries, blueberries and blackberries with whip cream
  • Petit individual shrimp cocktail jars
  • Pie or cobbler baked in a jar
  • Potato, pasta, bean or any of your favorite side salads
  • Festive drinks, berry lemonades, iced teas, cumber water would be wonderful choices for your mason jar beverage section

The sky is the limit, pick a theme, make fun labels for jars, adorn with festive ribbon or fabric, you can even fasten fork or spoon to outside of jar with ribbon.   

Chef Kelli's Summer Garden Potato Salad
Yield 10 servings

2 pounds fingerling potatoes
3 tablespoons olive oil
2 Tablespoons chopped parsley
1&1/2 teaspoon sea salt
1 teaspoon fresh cracked black pepper
½ cup green peas
1 bunch of asparagus (blanched)
2 tablespoons fresh dill chopped
½ cup sundried tomatoes (the kind that comes packed in oil)
2 cups arugula or baby kale

Rinse fingerlings and cut in half, toss in olive oil, sea salt & pepper
Bake on sheet tray cut side in preheated 350 degree oven for 18-25 minutes until baked through
Cut asparagus on angle
Mix; cooled potatoes, asparagus, peas, dill, sundried tomatoes and arugula with Dijon lemon vinaigrette, season with sea salt and pepper to taste

Dijon Vinaigrette

3 tablespoons Dijon mustard
¼ cup lemon juice
½ cup olive oil
Pinch cayenne pepper
½ teaspoon seas salt
Blend with wish, immersion blender or shake in jar

Powered by WorldNow

WHBQ-TV | Fox 13
485 S. Highland St.
Memphis, TN 38111

Main Station: (901) 320-1313
Newsroom: (901) 320-1340

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices