About Beth and the Biscuit

C.F.O. (Chief Foodie Officer) at Beth and the Biscuit Personal Chef Services and Kitchen DIsobedience. A.K.A. Giveall Toall blogging an illustrated A Course in Miracles (newly squirted outta my mind).

Farm to Table July SIX, 2015


Mountain Caviar with Crackers

Rubbed Steak Strips with Bloody Mary Tomato Salad

Berries and Scoops of Ricotta with Balsamic-Honey-Mint Syrup

Keep the Fourth of July celebrations going with this vibrant menu of gifts from the farms in southwest Virginia.  A perfect backyard menu, everything can be made ahead and presented to your guests within 20 minutes – you, the picture of a composed and graceful host!


Mountain Caviar; began life as Texas Caviar, developed by Helen Corbitt as a New Years Eve good luck side dish. Legend has it, she wasn’t fond of this legume, so she made them pickled and that was that.  Later versions added stuff, like bell peppers and cilantro, but the field peas were left whole.  The one we made in class has some of the ingredients roughly chopped in a food processor, some of the whole black-eye peas are left whole, for auld lang sine, but chopping the base product makes the dip more chip-friendly – you won’t be finding black-eye peas under your couch.

Serving Size  : 30


7 1/2, 16 Ounce  Black-eyed Peas — drained

1 large  Green Bell Pepper — chopped

1 large  Red Bell Pepper — chopped

1 small jalapeno — chopped

5  cloves  Garlic

1  Onion — chopped

5  tablespoons  Fresh Basil


1 1/4           cups  Olive Oil

5/8           cup  Red Wine Vinegar

2 1/2    tablespoons  Dijon Mustard

Salt and Pepper — to taste

Tabasco Sauce

Juice of 2 limes.

Reserve roughly 1/3 of the chopped red pepper and black-eye peas.  Combine remaining vegetables in food processor – process for 3, one-second bursts so that it’s really chunky.  Scoop out dip into a bowl.  Fold in remaining red bell pepper and black-eye peas.  Add lime juice and remaining dressing ingredients.

Serve with saltines.



“Make-ahead dip – better if sits for a day or so”

Rubbed, Seared and Roasted Steak Salad with Bloody Mary Vinny

Rubbed, Seared & Roasted Bloody Mary Steak Salad

Rubbed, Seared & Roasted Bloody Mary Steak Salad

Get whatever beautiful heirloom tomatoes you can find.


Makes 6 to 8 servings



3 pounds assorted tomatoes, sliced

1/3 cup diagonally sliced celery

Romaine lettuce – shredded

Bloody Mary Vinaigrette

Rubbed Steak Strips

1/2 cup firmly packed celery leaves

Garnishes: the last class we made Quick Pickles, the spicy pickled summer squash would be a nice touch around the side of the platter.  I wish I’d thought of that last night when I was plating.  I’ve got several jars left in the fridge…sigh.


Arrange shredded romaine lettuce, and sliced celery on a large chilled platter. Sprinkle with table salt and black pepper to taste. When ready to serve, add tomatoes.  Drizzle with desired amount of Bloody Mary Vinaigrette. Place Rubbed Steak Strips over tomatoes. Top with celery leaves. Serve immediately with remaining vinaigrette.

Rubbed Steak Strips

2 1 1/2 pounds sirloin steaks

Coarse-ground steak seasoning – we tested with Food City brand Steak & Burger seasoning

2 teaspoono(packed) light brown sugar

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

Vegetable oil (for brushing) – we used organic canola oil

Place steaks on a large rimmed baking sheet; season with seasoning blend. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Cover; refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour. Blot them a bit.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.

We didn’t have a grill worth a shucky-darn, so knowing the handicap, we seared the steaks in a heavy pan, flipped them, and slammed them into a pre-heated 400 degree oven for 5 minutes.

Let the meat rest for about 6 minutes, then slice thinly.

Bloody Mary Vinny

Make this vinny “to taste” – the ingredient measurements are more for general proportions than a rule.

Yield: Makes about 1 cup

originally from Southern Living


1/2 cup spicy Bloody Mary mix – we used Tabasco brand, medium

1/4 cup olive oil – for a thicker dressing, add more oil

2 tablespoons fresh lemon juice

1 tablespoon prepared horseradish

1 teaspoon freshly ground black pepper

1 teaspoon hot sauce

3/4 teaspoon celery salt – we used more of the Food City Steak & Burger seasoning salt here.

1/2 teaspoon Worcestershire sauce


Whisk together Bloody Mary mix, olive oil, lemon juice, horseradish, pepper, hot sauce, celery salt, and Worcestershire sauce.

Finish with THE EASIEST, LAZIEST DESSERT EVER!  10 minutes from shopping bag to table.

Berries and Scoops of Ricotta with Balsamic-Honey-Mint Syrup

berries with balsamic-honey-mint reduction

berries with balsamic-honey-mint reduction



Recipe courtesy of Food Network Kitchen



Total Time: 10 min

Prep: 10 min

Yield:4 servings



Boil 1 cup balsamic vinegar, 2 tablespoons honey and a sprig of mint in a small saucepan until syrupy, about 7 minutes. Cool the syrup slightly, then drizzle over sliced strawberries and/or blackberries and ricotta.

Recipe courtesy of Food Network Magazine’s cookbook: Great Easy Meals


20-Minute Chicken and Garlic Cheese Biscuit Cobbler

2015-02-20 20min Chicken Cobbler

 Chicken and Cheese Biscuit Cobbler

Recipe By :Beth Wright
Serving Size : 4 Preparation Time :0:00
Categories : Family Favorite Grain
One-Pot Poultry

1 medium onion — sliced
2 tablespoons vegetable oil
1 15 oz can black beans — rinsed and drained
1 10 oz can Diced Tomatoes and Onions with Lime Juice and Cilantro
1 10 oz can enchilada sauce (red OR green, I’ve used both)
2 cups rotiserrie chicken — cubed
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground pepper
7 3/4 ounces Garlic cheese biscuit mix
1 large egg
2/3 cup water or chicken broth
2 teaspoons Jane’s Crazy Mixed-Up salt – Sweet Lime Pepper
1/2 cup shredded extra-sharp Cheddar cheese
1/2 4 oz cup fresh cilantro — divided
2 avocados — sliced
1 tablespoon lime juice
Sour cream

Sauté onion in hot oil in a 10-inch cast-iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.

Combine baking mix with seasoned salt, egg, and water in a medium bowl, stirring until smooth. Fold in 1/4 cup cilantro; pour over simmering chicken mixture.

Bake at 400º for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.

“adjusted from original recipe Southern Living NOVEMBER 2003”
“2015 Beth and the Biscuit”
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Labor Day Pull-Apart Italian Beef and Broccoli Salad

0829 Fresh Broccoli Salad and….


Sunday supper during the summer needs to have an “easy” button to push. Juicy Italian Beef sandwiches from your slow-cooker, piled on School House sandwich buns with a snappy, fresh broccoli salad, and red, ripe, sliced garden tomatoes creates that button! Add a Sweet Tea Icebox Tart and you can imagine the gracious smell of southern magnolias.


The original recipe for the Italian Roast Beef comes from Thousand Hills Cattle Company in Minnesota. I’ve adjusted it for use in the slow-cooker, easy preparation, and just because I don’t want my kitchen heating up during August Dog Days. Round Tip Roast on sale this week at Food City.


Broccoli Salad is excellent and wonderfully refreshing for the wind-down of the summer-going-into-fall garden. It comes from a Farm to School program cookbook in Vermont, New School Cuisine. The website has a FREE DOWNLOAD of the Cookbook of all these tried, true and tested, tested, tested recipes. I’ve not found one yet that I didn’t like, or the families that I cook for didn’t wolf down. Please take a look. Broccoli is also on sale this week at Food City. The recipe calls for raw broccoli, but I’ll blanch the flowerets, I find them more digestible when a bit of the “rawness” is softened out of them.


We make gallons and gallons of slightly sweetened iced tea throughout the summer. I am a southerner, after all. The recipe for Sweet Tea Icebox Tart comes from Southern Living and is a tangy, light bit of sweet at the end of the meal. I’ll be making small, individual tartlets in min-muffin tins.

Update! Nope I didn’t make that Sweet Tea Icebox Tart on the show. It’s worth a little effort though, so please click on that link.

The link to the last segment on Daytime Tri-Cities Friday, August 29.  Fun times.  Give it a click!



073014 Food City Friday on Daytime Tri-Cities – Salad Days with Peaches



Hello Folks,

HA!! I was surprised with a note from Morgan that Daytime Tri-Cities was going to be live in Abingdon on Friday soooo, would I like to do the show today, Wednesday? Yep. Quick get to Food City for ingredients and off I go this morning for the show.

The milder summer weather hasn’t slowed my garden down one little bit.  In fact, it’s given me the inspiration for this slightly spicy and sprightly whole-meal salad using many of the sale items from the Food City circular for this week.  Rotisserie chicken is on sale, as are the green peppers, the little tomatoes, the salad mix, the peaches, and the biscuits.  It is quite a haul!

The menu pulls in my favorite flavors, textures, and temperatures for this time of year; spicy, crunchy, a little rich and a tiny bit sweet. I love that the salad is nestled atop the crunchy, toasted biscuit crostini that’s been smeared with soft and savory avocado and red pepper topping. A bite of spicy salad and creamy, crunchy biscuit, this is my idea of a summer meal.


All winter and spring I’ve missed free-stone peaches. Now they’re here and sharing their perfume with the entire produce bins. A perfect continuation of the flavors of the meal; pour a tall glass of cold, bubbly Prosecco.



Chicken Chipotle Salad

Avocado and Red Pepper Biscuit Crostini

Sliced fresh Peaches

Chicken Chipotle Salad


Recipe By : Beth Wright

Serving Size : 4 Preparation Time :0:00

Categories : Poultry Salad



2 cups shredded rotisserie chicken 1/4 cup diced red onion
1/4 cup chopped celery 1/4 cup diced green bell pepper
1 cup seeded — chopped tomatoes salt and pepper to taste
1/4 cup mayonnaise 1/4 cup sour cream
2 teaspoons freshly squeezed lime juice 1/4 teaspoon Ground Chipotle
1 teaspoon minced garlic Butter lettuce mix
4 pieces bacon, cooked and crumbled 1 recipe Avocado and Red Pepper Biscuit Crostini



In large mixing bowl, combine chicken, onion, celery, bell pepper and tomatoes, season with salt and pepper to taste.

In small bowl, combine mayonnaise, sour cream, lime juice, chipotle powder and garlic. Pour over chicken mixture; toss to combine.

Arrange lettuce leaves mix on each of 4 serving plates. Divide topped biscuit halves on plates. Spoon chicken salad on and around biscuits; sprinkle bacon over each salad.

Per Serving (excluding unknown items): 176 Calories; 18g Fat (87.1% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.


Avocado and Red Pepper Crostini


Recipe By : Beth Wright

Serving Size : 0 Preparation Time :0:00

Categories :




4 Biscuits — split and toasted 1 avocado — peeled and mashed
1 roasted red pepper — chopped 1/4 teaspoon garlic powder
1 tablespoon lime juice




Arrange toasted biscuits on a plate. Mix the avocado, roasted red pepper, garlic powder and lime juice. Dollop on top of toasted biscuits.

Have a great rest of your week. If you’ve got time, cruise over to the Beth and the Biscuit facebook page. I’ll have the video for today’s Daytime Tri-Cities posted.

July 18 Daytime Tri-Cities; Glazed Salmon with Squash Noodles

Wild Caught Keta Salmon is on sale this week at Food City!!

Click on the Weekly Ad circular from the website, then click “Seafood”. That’s also where I got this recipe. When you find the Keta salmon on the virtual circular, click it to add to your list, then up pops Recipe Suggestions. I look forward to making this meal.

What’s on the menu? My zucchini and cucumber is crawling over its wall into the driveway, with the lima beans soon to follow!! So zucchini and cucumber are on the menu, naturally. Well, we’re having this beautiful Asian-style glazed salmon with a vegetable side that includes spinach and a squash noodle (??!!), and a refreshing side salad of cucumbers and onions. We’ll finish with a bowl of summer berries topped with a little mint and sugar.

Glazed Sweet and Spicy Salmon



1 1/2 lb Salmon fillet with skin removed 1/4 cup red wine vinegar
1/4 cup olive oil 1/4 cup soy sauce
1/4 cup water 1 tablespoon lemon juice
1/2 teaspoon red pepper flake 1 teaspoon onion powder
1 teaspoon garlic powder 2 teaspoon fresh cilantro, chopped
1/3 cup brown sugar, packed 1 pinch salt, to taste
1 pinch black pepper, to taste



Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.

Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.

Turn on broiler to low.

Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.

Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.


Serves 6

Cook Time

Prep Time: 10 mins.

Cook Time: 20 mins.



is on sale too for 99 cents a pound.

I’m using squash noodles a lot this summer. A mandolin slicer works well too. This is a Beth and the Biscuit recipe. Pappardelle is typically a broad, flat wheat flour noodle, similar to a lasagna noodle. Here it is in concept, but made with vegetable and so is gluten free, low in calories and fabulous.


Spinach with Squash Pappardelle


Recipe By: Beth Wright for Food City

Serving Size : 6


2 medium zucchini 1 medium summer squash
2 teaspoons extra virgin olive oil pinch of red pepper flakes
3 cups baby spinach 1/4 cup Parmesan cheese — grated
1 tablespoon unsalted butter coarse salt and ground pepper — to taste


With a vegetable peeler, begin shaving the squashes, turning the vegetable 180 degrees when you reach seeds. You should be turning the squash 4 times.


Heat a non-stick skillet to medium-high. Add the squashes and a splash of water to steam the vegetables. Shake the skillet to distribute the squash noodles. When soft and slightly browned, about 4 minutes, add the olive oil, red pepper flakes, salt and pepper. Toss to heat all. Turn the heat to low and proceed with the recipe.


Place spinach, Parmesan, and butter in a large bowl. Add to the squash noodles to the bowl; and toss to coat and wilt spinach. Season with salt and pepper.





“6 1/2 cups”

Start to Finish Time:


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Per Serving (excluding unknown items): 193 Calories; 17g Fat (81.2% calories from fat); 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol; 374mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Fat.




Rejuvenate  +Heal + Detoxify

Add-On Menu

Organic and Whole Food Juices and Smoothies

2, 8 oz re-useable lidded jars


Quick Energy or Protein Bars

gluten-free, sugar-free, whole food, minimal ingredients

12 portions each


Salads: Leafy or Fruity plant-based.

A million seasonal and mostly local combinations

4, 4 oz portions


add pastured chicken or sustainable Alaskan seafood 4 oz portions

$3.00 each

Fresh Salad Dressings:

homemade French, Italian, Tarragon, Sesame Seed, Hispanic, French Tomato, Balsamic or Yogurt, Ginger, Orange, and Honey Fruit salad Dressing

4 oz portions


Homemade Breakfast Mixes:

Choose from homemade, whole-grain, vegan fruit and nut pancake mix, muesli, and hot cereal mix.

16 oz lidded, re-useable jar


add Yogi Honey: blend of local honey with fresh garden herbs and spices 2 oz


Other Refreshments: Re-Hydrating Pineapple Coconut Water, Fresh Almond Milk, Pure Indian Kalami Chai Tea Concentrate

2, 8 oz re-useable lidded jars





From Beth and the Biscuit’s Personal Chef Service

Kitchen Farmacy

Your food becomes you

276    206    6124

June 20th, Time-Saver Chicken Marsala Casserole

Time-Saver Chicken Marsala Casserole


Recipe By :Beth Wright for Food City

Serving Size : 8 Preparation Time :0:00

Categories : Casserole Poultry




1 1/2 pounds boneless skinless chicken breasts — cut into 1-inch cubes 

3 slices deli ham — diced

1 1/2 cups long-grain rice — uncooked 

1 cup sliced fresh mushrooms

3 green onions — sliced 

2 Roma tomato — diced 

1 1/2 tablespoons lemon juice

1 cup shredded mozzarella cheese — (4 ounces) 

2 3/4 cups chicken broth

1/2 cup Marsala wine

¼ cup butter — (1/2 stick) cut into teaspoon size pats

2 cloves garlic — minced

1/2 teaspoon salt

1/2 teaspoon pepper 

Additional shredded mozzarella cheese (optional) 



Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish.


Combine all ingredients in prepared baking dish. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 30 to 40 minutes, or until rice is tender. Uncover, and top with additional shredded mozzarella cheese, if desired. Bake for about 10 more minutes, or until cheese is melted





“Adapted from Cooking with Paula Deen, Mar/Apr 2006”


“© Beth and the Biscuit 2014. All rights reserved.”

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Per Serving (excluding unknown items): 352 Calories; 11g Fat (29.9% calories from fat); 28g Protein; 31g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 575mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.


Serving Ideas: Serve with fresh green salad tossed with simple vinaigrette and sliced berries.



Fresh Family Meal Selections – Early Summer


FAMILY MEALS Menu Specials Early Summer


Choose a Family Meal Service if you enjoy sitting down as a family to a full, fresh meal.

Hamburger, Noodles and Vegetable Casserole; grass-fed ground beef, finely chopped carrots, mushrooms, onions and whole-grain noodles. Served with a green salad and vinaigrette and fresh strawberries and pineapple fruit cup.


Steakhouse Pasta Salad, with simple green leaf salad on the side for crunch.

Oven Barbecued Salmon on baked potatoes with spring greens, and a simple salad


Pan-Grilled Halibut with Chimichurri Sauce, quinoa pilaf, spring greens


Creamy Beet and Potato Gratin: Parmesan and Gruyere cheeses bubble up through thin layers of beet and potato. Serve a small wedge with a salad of fresh shell beans and snap beans with winter savory.



Eggplant Bolognese with whole-grain pasta and house salad.


Small Salads with French bread and butter: beet and walnut, cucumber with radish, carrot with raisins, cornichons, capers, chives and mayonnaise serve drizzled with mustard vinaigrette.


Amish Roasted Chicken: whole chicken, roasted with butter, tarragon and lemon juice, served with artichokes Provencal and biscuits


Curried Shrimp and Chicken served with carrot-dill noodles


Chicken-Wild Rice Supreme; a Southern-style Sunday supper casserole, simple green salad, fruit


Buffalo Chicken Salad, with Tomato-Tarragon Soup with Fennel Croutons

English Cheddar Burgers; 85/15 grass-fed beef burgers, topped with a savory English mustard sauce, and English cheddar and served on a toasted English muffin. Served with pickles and veg sticks.


Turkey Nicoise Burgers: sweet and savory lean turkey burgers topped with peppery arugula tossed with vinaigrette, goat cheese and sliced grape tomatoes.


Roasted Red Pepper and Zucchini Salad served with thin wedges of Classic Focaccia with Rosemary, olive oil and coarse salt

Fresh from the Garden Quick Meal Service

Quick Meal Early Summer


Ordering from the Quick Meal Service means you are someone who enjoys a variety of ready-made meals in your fridge to grab and go when you’re hungry. The following is a collection of fresh soups, salads, and casseroles for your family or to share. There are other options to be found on the Beth and the Biscuit website too.

V = plant strong




Spicy Tortilla Soup

Basic Chicken Soup

Italian Wedding Soup


Pot Noodles

V Pesto-Bean



V Herb Salad: Handmade Acres pot herbs tossed with soft butter lettuce and lemon vinaigrette

V Miso-Tofu Salad; fresh organic spinach or other seasonal soft greens and baked tofu in Sriracha spicy ginger and miso dressing

V Gingery Quinoa Salad with Apples, Peas and Coconut

Turkey Taco Salad




Choice of Southern or sweet Cornbread, sweet or sour milk biscuits



Steak, Artichoke, and Potato Hash; grass-fed beef top sirloin, home-grown Yellow Finn potatoes, baby artichokes.

All-Day-Good Moroccan Spiced Chicken Stew with Apricots

Chicken Casserole with Spring Vegetables and Tarragon Cream Sauce

Community Church Governor’s Casserole: Cauliflower, broccoli, two cheeses, and baked ham

Ham and Chicken Luncheon Casserole

V Beaufort Spinach and Leek Egg-Pie

V The Chubby Vegetarian Gumbo

V Wild Mushroom and Caramelized Onion Shepherd’s Pie

Father’s Day Outing Daytime Tri-Cities

Father’s Day Outing – Daytime Tri-Cities June 5, 2014




Creamy Taco Chicken and Salsa Wraps


Recipe By : Beth Wright for Food City

Categories : Sandwich


2 medium tomatoes — chopped

1, 4-ounce can diced green chiles — see notes*

1/3 cup sliced green onions — including tops

1 tablespoon chopped fresh cilantro (optional)

1 teaspoon vegetable oil

3/4 pound boneless, skinless chicken breasts — cut into 1-inch cubes

2 tablespoons water

2 tablespoons taco seasoning

1, 8 oz package cream cheese, room temperature

8 large flour tortillas (burrito size) — warmed to soften or 12 small flour tortillas (fajita or soft taco size) — warmed to soften


FRESH SALSA:In large bowl, combine tomatoes, chilies, green onions and cilantro; set aside. Combine fresh salsa with cream cheese. Distribute this mixture evenly among the tortillas.

TACO CHICKEN: In large skillet, heat oil over medium-high heat; add chicken then cook about 2 minutes. Add water and taco seasonings; continue to cook until chicken is cooked through.

Place 1/2 or 1/3-cup taco chicken filling on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve or transport to picnic.


Makes 8 large wraps OR 12 small wraps




NOTES : Fillings may be prepared the night before, then wrapped in tortillas the next day or at the picnic!


* For milder version, use 2 tablespoons green chilies instead of whole can.


Summer Picnic Salad To Go


Recipe By : Beth Wright for Food City

Serving Size : 6

Categories : Salad


3 cups cooked rice — cooled to room temperature

1, 17-ounce can whole kernel corn — drained

1/2 cup diced chile poblano — peeled and seeded

1/2 cup chopped green olives with pimientos

1/3 cup chopped green pepper

1/3 cup chopped red bell pepper

1/3 cup sliced green onions

1 teaspoon crushed red pepper

3 tablespoons lime juice

3 tablespoons olive oil

1 teaspoon garlic — crushed

8 ounces “queso fresco” or a very mild Feta cheese — crumbled

Lettuce leaves

2 small tomatoes — cut into wedges, for garnish


YOU’LL ALSO NEED: 1 gallon or 3, quart sized lidded jars.

Distribute the cheese amongst the jars.

Mix corn, chili, olives, green pepper, red pepper, onions and crushed red pepper in large bowl and layer this into the jars.

Mix lime juice, oil and garlic; add to cooled rice mixture. Stuff this into the jars to make the top layer.


When time to serve, flip jars over onto plated lettuce leaves; garnish with tomato wedges.