E-Mail Recipe Specials – Picnic Foods

Some more recipe e-mails, these are picnic themed so I thought I would share since everyone would like something new for their picnic.

Make 2 Super Sandwiches and Unfried Chicken

1. Roasted Vegetable Ciabatta

You can substitute any grilled vegetable for the yellow squash.
Heat oven to 400 degrees F. In a bowl, toss together 2 sliced yellow squash and 2 tsp. olive oil. Spread on a foil-lined baking sheet, and bake 30 minutes until soft. Slice open 1 loaf of ciabatta bread (or a baguette). Spread the top and bottom halves with 1 pkg. (4 oz.) garlic-and-herb cream cheese. Layer 1 drained jar (7 oz.) roasted red peppers, 2 cups fresh baby-spinach leaves, and the cooked squash on bottom half.
Wrap entire sandwich in plastic wrap or foil. To serve, cut into crosswise slices at picnic. Makes 6 servings.

2. Monster Sub to Share

In a food processor, combine 2/3 cup green olives stuffed with pimento, 8 pitted kalamata olives, 1/2 cup diced celery, 2 Tbs. diced red onion, 1/2 tsp. oregano, 2 Tbs. olive oil, and 1 minced garlic clove. Pulse mixture several seconds to coarsely chop. Slice open an 18-inch baguette lengthwise. Spread half of olive relish on the bottom of the baguette, then layer on 1/4 pound ham, 1/4 pound salami, and 1/4 pound provolone cheese. Spread remaining relish on cheese, and top with bread. Wrap entire sandwich in plastic wrap or foil. Cut into crosswise slices at picnic. Makes 6 servings.

3. 1 Big Basket of Unfried Chicken

In a large freezer-weight resealable plastic bag, combine 2 cups buttermilk, 2 tsp. red hot-pepper sauce, and 1 tsp. salt. Add 1 pkg. (1 1/2 pounds) skinless drumsticks, 1 pkg. (1 1/2 pounds) skinless thighs, and 1 pkg. (1 1/2 pounds) skinless breasts. Turn bag to coat chicken well. Refrigerate overnight. Heat oven to 425 degrees F. In a shallow bowl, combine 2 cups cornflake crumbs, 1/2 cup cornmeal, and 1 tsp. salt. Drain chicken well and coat with crumbs. Place on foil-lined baking sheet and spray with vegetable cooking spray. Bake 40 minutes. To keep crust crispy, let chicken cool completely before packing in a container with a tight-fitting lid or wrapping in foil. Makes 6 servings.
Original Link: http://www.parents.com/recipes/cooking/kid-friendly-food/the-perfect-picnic/?sssdmh=dm17.529518&esrc=nwtoddler060611&email=1987937125

Toss 4 Spectacular Salads

1. Thai Beef Bowl

Nope, cold steak salad isn’t classic picnic fare — but we guarantee it’s about to become a family favorite.
Grill or cook 3/4 pound skirt steak, flank steak, or London broil to medium rare or medium. Let rest 10 minutes, then slice. Set aside. Place 1 pkg. (3.75 oz.) cellophane noodles, 1 cup shredded carrots, and 1 cup sliced snow peas in a large bowl. Cover with boiling water, and let sit 5 minutes. Drain well. In a jar with a tight-fitting lid, combine 2/3 cup cream of coconut (such as Coco Lopez), 1/3 cup lime juice, 1 Tbs. green hot-pepper sauce, and 1/2 tsp. salt. Shake well. Pour over noodles; add 1 cup sliced radishes and 2 Tbs. each chopped basil, cilantro, and mint; toss well. Add sliced steak and toss again. You can make this the night before your picnic and refrigerate; pack in a container with a tight-fitting lid. Makes 6 servings.

2. Italian Tortellini Salad

We’ve combined all the best flavors of an antipasto platter into one bowl.
In a large pot of boiling salted water, cook 1 pkg. (20 oz.) refrigerated cheese tortellini according to package directions; drain well and place in a large bowl. Toss with 1 can (5.75 oz.) drained pitted black olives, 1 jar (12 oz.) drained marinated artichoke hearts, 1/3 cup sliced sun-dried tomatoes, and 1/4 pound thick-sliced Genoa salami, cut into wedges. Pour 1/2 cup Italian salad dressing over hot pasta, and toss again. Sprinkle with 2 Tbs. each chopped basil and parsley, if desired. Let cool, then pack in a bowl with a tight-fitting lid. Refrigerate up to 3 days. Makes 11 cups.

3. Two-Potato Salad

Our sweet-potato version is safer than your mom’s recipe — no worries about spoiled mayonnaise!
Heat oven to 375 degrees F. In a bowl, toss together 1 1/2 pounds peeled and diced sweet potatoes, 1 Tbs. vegetable oil, and 1/2 tsp. salt. Spread potatoes on a baking sheet and bake 50 minutes. Meanwhile, cook 1 1/2 pounds Yukon gold potatoes in boiling salted water to cover until just tender, about 15 minutes. Let cool, then peel and dice. In a jar with a tight-fitting lid, combine 1/3 cup vegetable oil, 1 tsp. salt, 1/8 tsp. pepper, 1 tsp. sugar, 1 Tbs. lemon juice, and 2 Tbs. cider vinegar. Shake well. In a large bowl, combine cooked potatoes, 2 diced celery stalks, and 1 diced Granny Smith apple. Toss salad with dressing. This dish tastes best if it’s made the morning of your picnic; pack in a container with a tight-fitting lid. Makes 8 cups.

4. Napa Coleslaw

Asian dressing adds some bite to this all-American side dish.
In a jar with a tight-fitting lid, combine 1/2 cup Asian ginger salad dressing, 1/4 cup carrot juice, and 1/2 tsp. salt. Shake well. In a large bowl, toss together 8 cups thinly sliced napa cabbage and 2 cups shredded carrots. Pour dressing mixture over slaw, and toss to combine. Put in a bowl with a tight-fitting lid for transport.
Pack 1 cup chow-mein noodles in a resealable plastic bag, and sprinkle on slaw just before serving. Makes 8 cups.

Original Link: http://www.parents.com/recipes/cooking/kid-friendly-food/the-perfect-picnic/?page=2

Dig into 2 Delicious Desserts

1. Creamy Orange Bars

You can’t take ice cream in your picnic basket, but these sherbet-y dessert bars are just as good.
Using the packets from an 11.1-oz. package of no-bake cheesecake, prepare crust in bowl according to directions on box, using 2 Tbs. sugar and 5 Tbs. melted butter. Press crumbs into an 8-inch baking pan. In a medium-size bowl, stir 1 packet unflavored gelatin into 1/2 cup thawed frozen orange-juice concentrate. Let mixture sit 10 minutes. Microwave in 10-second intervals until heated and gelatin is completely dissolved. Following package directions (decreasing milk by 1/4 cup), in a large bowl, with mixer on low speed, beat together cheesecake-filling mix and milk for 30 seconds. Increase speed to medium, and beat mixture 3 minutes more. Beat in orange juice-gelatin mixture and 1 to 2 drops orange food coloring. Pour over crust in pan, and smooth surface. Chill at least 3 hours. Cut into bars; to transport, cover pan with 2 layers of plastic wrap secured with rubber bands. Makes 12 servings.

2. Summer Fruit Salad

Whip up the vanilla syrup as much as a week ahead and store in the refrigerator until you’re ready to take it to your picnic. You can use the syrup on any fresh fruit; here are our favorites.
In a medium saucepan, combine 3/4 cup sugar, 1/2 cup water, and 1 vanilla bean, split open. Bring sugar-and-vanilla mixture to a boil over high heat and cook 2 minutes. Reduce heat to low and simmer 10 minutes more. Transfer syrup to a bowl and let cool completely. In a large bowl, combine 1 pint each blueberries and raspberries, 2 cups halved seedless grapes, 1 quart strawberries, cut into quarters, and 3 nectarines or peaches, sliced. Toss fruit with vanilla syrup right before you leave for your picnic, and transfer to a container with a tight-fitting lid. Makes 12 servings.

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My Fave Sandwich

When I was a teen I worked at Subway. Not the greatest job but it taught me to make a killer sandwich. Now I don’t eat many sandwiches but every once in a while I really want one like what they have. So this is what I do:

6 inches of your fave loaf of bread (I used sourdough)
what ever you want to put in, meat, cheese, veggies, condiments, whatever you want

First cut the loaf of bread almost all the way through so it will open but still be 1 piece. Using your fingers scoop out most of the soft inside bread. You can toast the bread at this point in a toaster oven or just the oven if you like or you can put your meat and cheese in first. Up to you. Fill with your meat, cheese, veggies, condiments, whatever you want. This is the important part. Close up the sandwich and wrap up the sandwich up tightly in wax paper and put aside for at least 10 minutes.

Then unwrap and enjoy with your fave side (chips for me) and drink (soda for me).

*and if you are wondering I put in my sandwich buffalo chicken strips, jack cheese, tomato, cucumber, red onion, red bell peppers, pickles, peperoncini, and light mayo.