I am a woman that loves a picnic, inside or outside, elegant or carefree, tailgate, on the porch or beach side, during the day or at sunset, simple food or over the top gourmet I'll take it all! Most everyone loves a picnic and using our tried and true family recipes handed down from generation to generation. Some of my favorite picnics were living in San Diego and meeting friends at the beach in La Jolla Shores and all of us bringing chilled wine, a variety of cheeses, smoked salmon, fresh fruit, French bread and chilled pasta salads while sitting on quilts, blankets or beach chairs enjoying the sunset, the waves crashing and watching our children playing and having fun. Of course we always included some decadent brownies or cookies to enjoy with a couple of thermoses of coffee as the sun finished setting enjoying great conversation and laughter.
"When friends meet, hearts are warmed."
For the perfect picnic basket you should always be prepared. Wet wash cloths or baby wipes are a must. Plates, utensils, glasses, tablecloths, napkins, corkscrew, and garbage bags are items to remember. Salt and pepper, sugar, serving utensils, sharp knife, zip lock bags, insect repellent, paper towels, flashlights, light jackets, sunscreen, large beach umbrellas, matches, coolers, ice and freezer packs, blankets, candles (especially for those romantic picnics) and first aid kits are just some of the items you might need to pack. But most likely you already have down your list of essentials you bring on your picnic. One of the most important things to remember is always keep cold foods cold and hot foods hot. I'd advise not bringing home leftovers especially those that have been sitting out too long. Always remember; "when in doubt, throw it out." And always remember to leave your picnic site clean that is what the garbage bags are for.
Disposable dishes or china.... well I've used both, but disposable is much easier and they now have such beautiful colors and patterns for disposable. I also always enjoy a jar or vase full of fresh flowers or if you are on a mountain picnic you could always pick beautiful wildflowers for you jar or vase.
Picnic foods vary from hamburgers, hot dogs and potato salad, to deli sandwiches and beer, or delicious fried chicken, corn on the cob, and pasta salad. Then there are the gourmet picnics with fine wine, foie gras (my personal favorite), decadent pasta salads, etc. What about a lobster bake on the beach, or a fall picnic in the mountains viewing the changing leaves and indulging in homemade caramel apples. For a tailgating picnic where it's snowing and you could enjoy hot chili or soup, corn bread with corn and scallions and hot cocoa with marshmallows.
"You can plan a pretty picnic, but you can't predict the weather."
Another fun picnic Jerry and I enjoyed was with friends, Al and Carol visiting from S. CA in late fall. We lived in WA and took them on a drive over to Port Townsend and I packed hearty rustic sandwiches, pasta salad, chips, cold baked beans (love those) rich chocolate brownies and beverages. We stopped by the water and bundled up in our coats, threw open the back of our Jeep, took out the lawn chairs and had a picnic. It was great fun. Memories are made in moments like these. We have known this couple for years and Al now has Alzheimer's in a care facility so remembering his laughter and booming voice always makes me smile when I think of this picnic.
"Put your heart, and soul into even your smallest acts, this is the secret of success."
Barb's Pinto Bean Dip (my friend Barb's recipe from Dallas)
1/4 cup extra virgin olive oil
6 sprigs fresh rosemary
1 1/4 cup fresh parsley leaves
1 (15 oz.) can pinto beans, drained and rinsed
2 cloves garlic, chopped
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
crackers, baguette slices, fresh vegetables (for dipping)
In a small pan add olive oil and rosemary simmering for about 15 minutes. Discard rosemary and set aside. In a food processor, puree pinto beans, garlic, parsley, lemon juice and season with salt and pepper. While processor is running slowly add rosemary oil in steady steam to incorporate, you might not require all the oil. Taste and adjust seasonings. Place dip into bowl and surround with vegetables, crackers and baguette slices.
Grilled Corn on The Cob with Herb Butter
10 fresh ears of corn
Pull husks back from corn. Remove and discard silk. Brush with 1 Tbl. of flavored butter on each ear of corn. Pull husks to cover corn. Tie husk ends with water soaked kitchen string. Place corn on grill and cook for about 15 minutes, rotating regularly so corn does not burn.
Butter
1 cup butter, soft
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
2 Tbl. fresh parsley, minced
3 Tbl. scallions, finely minced including green part
1/2 tsp. Worcestershire sauce
Blend all ingredients for butter and refrigerate for about 1 hour for flavors to combine.
My friend Debbie in WA (thanks for sharing) gave me her grandma Marc's recipe for potato salad, she made the best. Marc was our neighbor growing up in Island View in Anacortes, WA until I was in 8th grade when my parents bought another house and we moved. She was a wonderful cook, as was my mother, Dorothy and every year for my birthday (not on the actual day) Marc would have me over for fried liver and onions (loved it!) her potato salad, and her homemade rhubarb pie. I was in heaven. I loved her as if she was my own grandma.
Marc's Potato Salad
6 large russet potatoes (2 lbs), peeled
1 1/2 cups mayonnaise
1 Tbl. white vinegar
1 Tbl. mustard (I think she used yellow)
salt and pepper to taste
3 stalks celery, chopped
1 medium sweet onion, chopped (I like red or sweet such as Walla Walla)
6 hard boiled eggs, chopped
Fresh parsley, chopped (garnish)
paprika (garnish)
Place potatoes in boiling salted water and cook until tender, about 25 minutes. Cool and cut into large cubes, season with a little salt. In a large bowl whisk, mix mayonnaise, vinegar, mustard and season with salt and pepper. Add cooled potatoes, celery and onions and toss. Stir in eggs. Cool in frig covered for a few hours. Remove from frig and taste, if it needs more salt add and stir. If you like you can garnish with fresh chopped parsley and sprinkle of paprika.
Zippy Chicken Pasta Salad
16 oz. penne or curly pasta
Tabasco, (we like ours spicy)
1/2 cup olive oil
2 Tbl. fresh lemon juice
1 tsp. Slap ya mama seasoning (optional, but I like it)
1/2 tsp. EACH garlic powder, onion powder and celery salt
4 cups cooked chicken, chopped (this is where rotisserie chicken from the grocer comes in handy)
3 cups blue cheese, large crumbles (I like Maytag)
1 bunch scallions, sliced on diagonal including green part
4 celery stalks, sliced on diagonal
salt and freshly ground black pepper
Fresh parsley, chopped for garnish
In large pot of boiling salted water add pasta and cook al dente. Drain and rinse in cold water to refresh. Drain again, drizzle with a little olive oil and toss to combine. In a large bowl; whisk hot sauce, oil, lemon juice, Slap ya mama, garlic powder, onion powder and celery salt until combined. Place well drained pasta into a large bowl and stir in chicken, blue cheese, scallions, celery and season with salt and pepper. Slowly mix in dressing to desired amount. Refrigerate for a couple of hours, saving any leftover dressing as you might need it. When ready to serve place on platter and sprinkle with chopped fresh parsley. To transport for picnic, add to plastic container with lid and keep well iced then at picnic you can place on platter or serving bowl or use from container.
Bulgur Salad
3/4 cup bulgur
1 small red onion, finely diced
4 plum tomatoes, finely diced
1/2 green pepper, seeded and chopped
1 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1 English cucumber, sliced in half lengthwise and chopped
4 scallions, thinly sliced including green part, plus 1/2 cup for dressing
1/4 cup fresh lime juice
1 Tbl. honey
1 serrano chilie, seeded and minced
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
Place bulgur in large bowl and pour 3 cups boiling water over, cover bowl and let sit until tender about 20 minutes. Drain well, squeezing out as much water as possible. Dry out bowl and return bulgur to bowl and mix in onions, tomatoes, green pepper, parsley, mint, cucumber and scallions. For dressing; in a blender add honey, lime juice, serrano and 1/2 cup chopped scallion and blend until smooth. With motor running stream in oil, season with salt and pepper, taste and adjust flavors. If dressing is too thick add a little cold water. Pour dressing over salad and mix well. Refrigerate until ready to serve.
Boozy Baked Beans
1 package smoked thick cut bacon, sliced into pieces
1 large sweet onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno, seeded if desired and minced
2 garlic cloves, minced
2 (15 oz.) cans red kidney beans, drained and rinsed
2 (15 oz.) cans cannellini beans, drained and rinsed
1 (15 oz.) can black beans, drained
1 (15 oz.) can butter beans, drained and rinsed
1 cup thick sweet barbecue sauce
1/2 cup ketchup
1/4 cup molasses
1/4 cup Bourbon
2 Tbl. yellow mustard
salt and freshly ground black pepper
1 tsp. Slap ya mama
1 tsp. garlic powder
1 tsp. onion powder
1 bay leaf
In a large saute pan, add sliced bacon and cook until browned and just crispy. Remove to paper towels to drain. Remove most of the fat and add onion, bell pepper, garlic and jalapeno cooking until softened. Add all other ingredients and stir until warmed through. Taste and adjust flavors, then pour beans into a large baking dish and place in 350 degree oven cooking for about 1 1/2 hours. You might want to place baking dish onto a baking sheet in case any of the juices bubble over. Remove from oven when ready and take out bay leaf. Note: If you would like you can also add some browned hamburger or ground turkey.
Potato and Corn Chowder
6 russet potatoes, peeled and large dice
3 cans sweet corn, drained (you can use fresh or frozen)
2 small can diced green chilies
1 large onion, small dice
2 cloves garlic, minced
1 tsp. ground cumin
2 Tbl. fresh cilantro, chopped
salt and fleshly ground black pepper
1 tsp. Slap ya mama seasoning
Tabasco - I like a lot
5 cups chicken stock - good quality
1 1/2 cups heavy whipping cream
3 scallions sliced for garnish
Roux or instant mashed potatoes (for thickening) I find using the potatoes works very well
In a heavy pot add small amount of oil and add onion and garlic cooking until softened. Add cumin and cilantro. Add potatoes and chicken stock and cook until potatoes are tender about 20 minutes. Add corn, chilies and season with Slap ya mama, salt, pepper and Tabasco. Add cream and turn down to a simmer cooking until thickened. Whisk in roux or a little of the instant potatoes at a time and stir to desired thickness. If taking on your picnic, pour into thermoses and garnish at picnic site. Note; you can also add cooked chicken or shrimp to this soup.
Orange Chili Cole Slaw
1 large head Napa cabbage, shredded
4 carrots, shredded
2 granny smith apples, sliced julienne
1 medium red onion, thin julienne slices
1 cup whole pecans, lightly toasted and coarsely chopped
1 bunch of fresh mint
Dressing
1 Tbl. Dijon
1 Tbl. hot water
1/3 cup extra virgin olive oil
1 tsp. honey
1/2 tsp. cayenne
1/2 tsp. ground cumin
zest of 1 orange
3 Tbl. fresh orange juice
1/2 cup sour cream
salt and freshly ground black pepper
Slaw; in a large bowl, add cabbage, apples, carrots, onions, mint and pecans, mixing together. Dressing: in a small bowl combine mustard and water. Whisk in olive oil and add honey, cayenne, cumin, orange juice, zest and sour cream blending well. Taste and season with salt and pepper, adding more cayenne if desired. Pour over slaw and toss well to coat, but remember, don't overdress the slaw or it will get soggy and no one wants to eat soggy slaw!
Herbed Goat Cheese (used a couple different ways)
1 lb. goat cheese
2 Tbl. EACH fresh thyme, parsley, dill, and basil chopped and mix together
Roll the log of goat cheese in chopped fresh herbs. Sometimes I add to the herbs 1/4 cup finely chopped sun-dried tomatoes in oil to the mixture and roll.
This can be used as an appetizer and served with sliced French baguettes, or made into appetizers by stirring together the cheese with the herbs and sun dried tomatoes adding some freshly ground black pepper. Spread on baguette slices and top with finely minced red onion and thinly sliced smoked salmon. - love!
Hood River Grilled Vegetable Sandwich - Jerry and I used to go to Hood River, OR to a boutique hotel that had a charming bistro. They served a grilled vegetable sandwich that was fantastic. Here is my version and these are great picnic food, wrapped in parchment paper and tied with brown kitchen twine with a sprig of fresh rosemary tucked in makes a great looking presentation
Crusty Ciabatta, Italian or French Bread, sliced in half
Herbed Goat Cheese (recipe from above)
Vegetables thinly sliced and grilled such as; eggplant, bell peppers, zucchini, onion, portobello mushroom, etc.
Avocados, peeled, pitted and thinly sliced
Olive oil and balsamic vinegar
Salt and freshly ground black pepper
You can either grill the bread and serve warm or not. I personally like the vegetables grilled then chilled before I place on sandwich. In a bowl whisk a little olive oil and balsamic vinegar together. Brush on vegetables and season with salt and pepper. Grill on each side until you have a nice char. Remove and place in frig. Take your bread and spread with herbed goat cheese, add sliced avocados, tomatoes and lettuce if desired then pile on the vegetables. Wrap and bring to picnic. Or if you like you can prepare at picnic on the grill and serve warmed.
BLTA Sandwich with Rosemary Mayonnaise
Mayonnaise
6 Tbl. olive oil
2 tsp. fresh rosemary, finely chopped
2 garlic cloves, minced
1 1/2 cups mayonnaise
salt and freshly ground black pepper
2 tsp. fresh lemon juice
In a small saucepan, add oil, rosemary and garlic over low heat, stirring and cooking about 5 minutes, do not burn or brown. Remove from heat and cool completely, remove rosemary. In a bowl, add mayonnaise, salt and pepper and whisk in lemon juice, add cooled olive oil mixture and stir until smooth.
Sandwich - 6 sandwiches
12 slices crusty style Italian bread
1 1/2 cups blue cheese, good quality (I love Maytag) or sometimes I use Havarti cheese
Lettuce (I like butter or Romaine)
4 or 5 large ruby red tomatoes, thick cut
Thick cut smoked bacon, cooked crisp (we like a lot, but make what you enjoy)
Tabasco (I love it on these)
Avocados, peeled, pitted and sliced thinly
salt and freshly ground black pepper
Spread rosemary mayonnaise on each side of bread. Add cooked bacon slices, crumbles of blue cheese, top with avocado slices, sprinkle of Tabasco, tomatoes and lettuce, add salt and pepper if desired. Add top layer of bread, slice in half and place in parchment paper attaching each piece with a cocktail toothpick (you know the ones with the little frilly ends), pack for your picnic and you will most definitely enjoy!
Picnic Chicken
5 lbs. chicken, bone in and skin on (rinsed under cold water and patted dry with paper towels)
2 Tbl. salt
3 Tbl. brown sugar
2 Tbl. chili powder
2 Tbl. paprika
2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
olive oil
Fresh parsley, chopped (garnish)
Combine in a bowl the salt, brown sugar, chili powder, paprika, black pepper and cayenne. Lightly rub chicken pieces with a little oil. Coat the chicken pieces with spice mixture, distributing evenly. Transfer chicken to wire rack which you have set over a large baking sheet lined with foil. Refrigerate for 8 hours.
Preheat oven to 425 degrees. Roast chicken in oven for about 15 to 20 minutes. Increase the temperature to 500 degrees and continue roasting until browned and crisp. Remove from oven when cooked and let cool. Pack in plastic covered container iced to picnic. To serve, sprinkle with a little parsley.
Delicious Decisions Picnic Hamburgers - because isn't that what most people want to sink their teeth into at a picnic; grilled burgers?
Teriyaki Burger
1 1/2 lbs. ground beef or turkey
3/4 cup teriyaki sauce
Mayonnaise
1 can pineapple slices
1 large red onion, thinly sliced
salt and freshly ground black pepper
lettuce
Good quality buns
Slices of Swiss cheese
Strips of bacon, fully cooked until brown and crisp
butter for buns
Drain pineapple into a bowl, add teriyaki sauce and mix. Place pineapple and 3 Tbl. pineapple teriyaki mixture into zip lock bag. Turn to coat and set aside. Place ground beef into a bowl and season with salt and pepper mixing in some of the remaining pineapple teriyaki sauce just to moisten and form into thick patties. Preheat grill and butter buns. Place burger patties on hot grill and cook to desired doneness, tuning to get great grill marks. Place buttered buns on grill to toast. Remove pineapple from bag and place on grill browning on each side. Place cheese slices on burgers to just melt. Spread mayonnaise on buns, add grilled pineapple slices, burger, bacon, onion and lettuce. Sink your teeth into that deliciousness! Note: you can also grill the onion slices if desired.
Turkey Burger
1 1/2 lbs. ground turkey
1 pinch cinnamon
2 Tbl. chipolte pepper in adobo finely minced
1 sweet onion, sliced and take 4 Tbl. and mince finely
2 garlic cloves, minced
1/2 tsp. ground cumin
salt and freshly ground black pepper
Accompaniments;
sliced ruby red tomatoes
lettuce
sliced avocado
Sharp cheddar cheese slices
buns
butter
Condiments; mustard, ketchup, etc.
In a bowl, add ground turkey, cinnamon, chipolte peppers, 4 Tbl. minced onion, minced garlic, cumin, salt and pepper. Mix and form into patties. Place on hot grill and cook to desired doneness. Top with cheese. Butter buns and lightly toast buns. Add condiments of your choice.
Gorgonzola Burger with Herb Mayonnaise
1 1/2 lbs. ground beef, ground turkey, ground pork, ground lamb or chicken (or combo)
1 cup Gorgonzola cheese, crumbled
3 scallions, finely chopped including green part
2 Tbl. brandy
2 tsp. Dijon
1/4 cup dry breadcrumbs
1 tsp. dried thyme
mushrooms, sliced and sauteed
salt and freshly ground black pepper
buns
butter
Condiments
Herbed Mayonnaise (recipe to follow)
In a bowl mix Gorgonzola and scallions; set aside. In a saute pan, add some butter and saute mushrooms, add brandy and saute until mushrooms are browned and brandy has evaporated. In a bowl add ground beef, Dijon, thyme, salt and pepper, mixing well. Form into thin patties and to one patty add mixture of cheese and scallions, top with second patty and seal. Heat grill, place burgers on and cook to desired doneness. Butter buns and lightly toast on grill. Add herbed mayonnaise to buns, some of the cooked mushrooms, condiments and burger patty.
Herb Mayonnaise
1 cup mayonnaise
2 Tbl. EACH fresh basil, fresh parsley and fresh chives, minced
2 Tbl. extra virgin olive oil
2 small garlic cloves, minced
2 tsp. fresh lemon juice
2 tsp. Dijon
Tabasco to taste
Add ingredients to bowl and mix together, taste and adjust seasonings. Spread on buns.
Rhubarb Cake - love this
3/4 cup butter
1 egg
2 cups sugar
2 1/2 cups all purpose flour
2 1/2 cups fresh rhubarb, chopped
1 cup buttermilk
1 tsp. pure vanilla extract
1 tsp. baking soda
1/4 tsp.salt
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
Topping
1/3 cup brown sugar, packed
1/3 cup pecans, chopped
1 tsp. cinnamon
Preheat oven to 350 degrees. In a bowl add flour, baking soda, salt, cinnamon and nutmeg, whisking together. In a bowl of electric mixer beat butter and sugar to incorporate. Add egg and vanilla mixing well. Add buttermilk and dry ingredients mixing well to incorporate. Stir in rhubarb and pour into a 9x12 greased and lightly floured pan. In a small bowl, mix topping ingredients together and pour evenly over cake. Bake for approximately 45 minutes or until pick inserted comes out clean. Remove from oven and place on cooling rack.
Dorothy's Ranger Cookies - my wonderful mom's recipe
1 1/4 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, soft
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. pure vanilla extract
2 cups Rice Crispy cereal
4 oz. sweetened shredded coconut
1 cup pitted dates, chopped
Preheat oven to 375 degrees. Add dry ingredients to a small bowl and stir. In a bowl of electric mixer cream butter, add sugar and vanilla and beat until fluffy; add dry ingredients and mix to incorporate. Stir in Rice Crispy cereal, coconut and chopped dates. Drop by spoonfuls onto ungreased cookie sheets and bake for about 8 to 10 minutes or until lightly brown. Remove to cooling rack and cool 1 minute on pan before removing. I always double the batch as these go fast!
Picnic Caramel Apples
8 craft sticks
8 crisp sweet apples
4 cups sugar
2 Tbl. corn syrup
1 cup water
2 cups unsalted butter, cut into pieces and room temp.
2 cups heavy whipping cream
pinch of salt
wax paper
Insert sticks firmly into apples. In a heavy bottomed saucepan with high sides, add sugar, corn syrup and water. Stir with wooden spoon to mix and cook over medium heat. Do not stir again until syrup becomes a deep golden amber color. Remove from heat and with a clean wooden spoon beat in butter, then stir in cream. Add salt. Dip apples into caramel swirling and tilting pan so apples are completely coated. Place apples on wax paper to harden.
Note: Other items to add to apples if desired, but I personally just enjoy the caramel version. Sprinkles, mini chocolate chips, mini white chips or mini butterscotch chips, chopped nuts, chopped pretzel pieces, melted chocolate or white chocolate, chopped dried cranberries or shredded coconut.
Peanut Butter Bars - love these!
20 peanut butter sandwich cookies
1/4 tsp. salt
1/2 cup butter, melted
2 cups powdered sugar
1 1/3 cups creamy peanut butter
1/2 cup butter, soft
1/2 cup burnt peanut candy, finely crushed (one of my favorite candies), plus extra for Topping
1 cup semisweet chocolate chips
1/2 cup cream peanut butter
Line a 13x9x2 baking pan with foil, extending over the edges; set aside. In a food processor combine peanut butter cookies and salt. Cover and process until fine crumbs form. Add melted butter and process with several pluses just to combine. Press mixture into the bottom of prepared pan. In large bowl of electric mixer add powdered sugar, 1 1/3 cups peanut butter, and softened butter creaming until smooth. Stir in the finely crushed burnt peanuts. Drop mixture by spoonfuls over crust; carefully spreading with an offset spatula to an even layer.
In small saucepan melt chocolate and 1/2 cup peanut butter over low, stirring occasionally. Spread evenly over bars and sprinkle with extra crushed burnt peanuts candy. Cover and chill about 1 hour or until set. To remove, lift edges of foil and remove bars from pan. Place on cutting board and cut into bars. Store in refrigerator between layers of wax paper in airtight container. These go fast, so I would advise making a couple of pans.
Lemon Shortbread Cookies
1 cup butter
2 tsp. fresh lemon zest
1/2 cup powdered sugar
2/3 cup cornstarch
1 cup all purpose flour
Frosting
1/4 cup butter, melted
2 Tbl. fresh lemon juice
Zest of one lemon
2 1/2 to 3 cups powdered sugar
Preheat oven to 325 degrees. In bowl of electric mixer, cream butter, sugar and lemon zest. Stir in flour and cornstarch. Drop by spoonfuls onto a baking sheet. Bake for about 15 minutes, remove and cool on wire rack. Combine the ingredients for frosting and mix well. Spread on cooled cookies.
"Quiet, loving acts bring comfort."
"In Your presence is fullness of joy." - Psalm 16:11
