Wednesday, June 13, 2012

Picnic Recipes


Thirteen Great Foods for Your Picnic Basket
Find more Thursday 13 participants HERE


Italian Vegetable Hoagies

¼ cup thinly sliced red onion, separate into rings
 1 t dried oregano
1 14oz can of artichoke hearts, drained and coarsely chopped
1 16-20 in baguette, preferably whole wheat
1 med tomato seeded and diced            2 slices provolone cheese, halved
2 T balsamic vinegar                              2 c shredded romaine lettuce
1 T extra-virgin olive oil                         ¼ c pepperoncini (optional)

Place onion rings in small bowl and add cold water to cover. Set aside while preparing the rest.
Combine artichoke hearts, tomato, vinegar, oil and oregano in bowl.
Cut baguette into 4 equal lengths. Split each horizontally and pull out ½ of soft bread from both sides. Drain the onions and pat dry.
Assembly; divide provolone evenly among bottom pieces of baguette. Spread on the artichoke mixture and top with onions, lettuce and pepperoncini(if using) Cover with the baguette tops and serve immediately.

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Watermelon, Feta and Arugula Salad

1 c balsamic vinegar coarse   salt and freshly ground pepper
3 cups baby arugula                1 ½ c diced watermelon
2 T extra-virgin olive oil          ½ c crumbled feta cheese

In small saucepan bring balsamic vinegar to boil. Reduce heat and simmer until vinegar is reduced to ¼ cup. Let cool.
In mixing bowl toss arugula with olive oil and season with salt and pepper
Transfer to serving bowl.
Top with watermelon and feta. Drizzle balsamic vinegar over finished salad.
**any remaining balsamic vinegar can be stored in airtight container for up to 1 week.
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Fruit Kabobs

1 banana 12 strawberries 1 apple
12 chunks fresh pineapple   ¼ honey, for syrup
3 T water, for syrup              ½ t cinnamon, for syrup

Soak 6 bamboo skewers in water and prepare a med hot fire in the grill
Cut fruit in chunks (half strawberries) leave room on each end to handle
Heat honey on high for 30 seconds in microwave. Stir in water and cinnamon
Brush liberally over fruit
Grill 2 to 3 min, flip and grill 2 to 3 min Fruit should soften but not be mushy.
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BLT Salad

1 c cubed whole wheat bread   2 t distilled white vinegar
2 t extra-virgin olive oil            ¼ t garlic powder
4 medium tomatoes divided     salt and pepper to taste
3 T mayonnaise                        5 c chopped hearts of romaine lettuce
2 T minced chives or scallions 3 slices bacon, cooked and crumbled

Preheat oven to 350 deg. Toss bread with oil and spread over cookie sheet.
Bake, turning once until lightly browned 15-20 min
Cut 1 tomato in half. Over large bowl use lg holes on box grater and shred, discarding skin
Add mayo, chives, vinegar, garlic, salt and pepper. Whisk to combine.
Chop the remaining 3 tomatoes. Add tomatoes, croutons and romaine to dressing.
Sprinkle with bacon and serve.
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Carrot and Orange Salad

2 lg carrots          1 t honey
2 lg oranges         3 T olive oil
1 fennel bulb        3 T vegetable oil
1 bunch watercress   salt and pepper
3 T orange juice    1 T lemon juice
2 t sesame seeds, lightly toasted

Trim and peel carrots, use peeler to make long thin strips of carrot
Cut away peel from oranges and cut in half.
Cut between the membranes to release orange segments
(or if you’re lazy like me. Use canned mandarin oranges)
Trim fennel and thinly slice. Remove and tough stalks from watercress
Combine all in large bowl
Whisk together the juices and honey.
Gradually work in the oils.
Salt and pepper to taste.
Pour dressing over salad mixture, sprinkle with sesame seeds and serve

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Apricot and Cranberry Cobbler Bars

5 T butter, softened        1 ¼ c all purpose flour
¼ c powdered sugar         ¾ c apricot preserves
¼ c brown sugar               ¼ c dried cranberries
½ t salt ½ c low-fat granola without raisins, crushed
1/8 t almond extract

Preheat oven to 350 deg
Beat butter at med speed until light and fluffy
Add sugar, salt, extract, beating well
Gradually add flour, until moist.
Remove 1 c of flour mixture and set aside
Press remaining flour mixture in bottom of 8 in square pan
Bake for 10-15 min until lightly browned
Gently smooth preserves over warm shortbread and top with cranberries
Combine 1/3 c flour mixture with granola and sprinkle over preserves
Bake for an additional 20 min and cool on wire rack.
Cut into squares and serve.

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Cucumber Sandwiches

1 cucumber, lightly peeled     Softened butter, for spreading
¼ t salt Freshly ground pepper
2 t white wine vinegar            8 thin slices white or wheat bread
Tiny watercress leaves

Carefully slice cucumber 1/8 in rounds. Place in colander and sprinkle with salt
Let stand for 20-30 min to allow for excess liquid to drain off.
When ready to use, sprinkle with vinegar.
Spread cucumber slices over lightly butter bread , sprinkle with pepper and top with more bread. Cut off crust and sprinkle with watercress if you like.
These are fabulous on a hot day. Simple and Yummy!
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Melon Cocktail

1 1/3 lbs cantaloupe, watermelon, honeydew
2T honey          3T finely chopped mint leaves

Using a melon baller, scoop balls of each melon OR cut melon into 1 in cubes
Place all in large bowl and toss with honey and mint
Cover and refrigerate for at least ½ hour, stirring occasionally for melon to absorb honey and mint flavor.
When ready to serve spoon into serving dishes and drizzle with any juices.
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Berries with Citrus Syrup

1 lb mixed berries of your choice eg. Strawberries, raspberries, red currants etc
Zest of one lemon cut into thin strips
2/3 c sugar           1 T fresh orange juice

Place mixed berries in serving dish
Bring sugar and ½ c water to boil in saucepan over med heat, stirring until sugar is dissolved
Increase heat to high and boil until slightly reduced
Let cool, stir in lemon zest and orange juice
Pour the syrup over berries and sprinkle with fresh mint leaves
Let stand for at least 10 min before dividing into glass dishes and serve

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Roast Turkey Wraps with Green Apple and Brie

4 whole-wheat wraps              ½ lb Brie cheese, cut lengthwise into 4 equal slices
4 T honey mustard                  1 Granny Smith apple, thinly sliced
1lb roast turkey, thinly sliced 1 bunch watercress, stems removed

Slather one side of each wrap in honey mustard
Arrange apples in center, top with cheese and watercress
Gently fold over the sides of the wrap and press over filling
Tuck edges snuggly like a burrito
Cut in half and serve
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Apple Pie Bars

1 ½ c + 3 T unsalted butter                  2 ½ t ground cinnamon
4 lg Granny Smith apples sliced thin    ½ c sugar
2 c flour                                                  1 c quick-cooking rolled oats
½ t salt ¼ t baking soda
¾ c packed, golden brown sugar           ¼ c walnuts, coarsely chopped/toasted

Preheat 375 deg Spray 9x12 baking pan
Use electric mixer on high and blend 1 c butter and sugar until pale and fluffy
Reduce speed and add 1 c flour ¼ t salt
Gradually add rest of flour (½ cup) until mixture forms soft ball.
Using your hands spread it evenly over bottom and lightly up the sides of pan.
Bake until top is golden brown. Approx 15-20 min
Let cool on wire rack and leave oven on
3T butter and ¼ cup brown sugar in large frying pan
Using a wooden spoon over low heat mix until you have light syrup
Add the apple slices and toss to coat in syrup. Raise heat to med-high
Stir often until apples soften and syrup begins to caramelize 15-20 min
**If bottom begins to burn, sprinkle with water and scrape the pan bottom
Reduce Heat
In large bowl mix together; ½ c flour, ½ c brown sugar, ½ t cinnamon, baking soda and ¼ t salt
Scatter pieces of butter on top ( ½ cup) and pinch together with mixture, continue to pinch with
Fingers until you have uniform coarse lumps.
Stir in walnut and refrigerate until ready to use.
Spread the apple filling over baked crust in even layer. Sprinkle the topping over and press lightly. Bake until the topping is golden ( 20 min)
Let cool completely on wire rack and cut into squares.

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Turkey & Swiss Pinwheels

8 in whole wheat tortillas      4 slices swiss cheese
4 t Dijon or yellow mustard   ½ c baby spinach
¼ deli turkey

Spread mustard evenly over tortillas
Arrange turkey on mustard, top with cheese, scatter baby spinach
From one end roll up tortilla
Trim ends and cut into ¾ in thick pieces
Use toothpick to hold them together if necessary
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Blueberry-Peach Baked Oatmeal Snack Bars

3 c Rolled Oats 2 Eggs                 1 c 2%orSkim Milk
3 c loose Brown Sugar                  2 t Baking Powder
½ t salt ½ c Diced Peaches           2 T Melted Butter
¼ cup fresh or frozen blueberries ¼ t almond extract

Preheat Oven to 350 deg
Mix oats, sugar, powder, salt well
Small bowl mix eggs, milk, butter, almond extract
Add wet to dry ingredients Blend well
Fold peaches & blueberries in.
Pour mixture in 9”x13” baking pan lined with wax paper
Extend paper over edges of pan for easy removal of bars
Bake 40 min or until edges are brown
Let cool for 5 to 10 min and cut into squares.

Great resource for Recipes, Tips & Tricks


colleen said...

These are making me hungry! I usually throw a bunch of stuff in a bag and make do. This has been thinking about blueberry pie.

CountryDew said...

Those look fantastic. I love the looks of the cucumber sandwiches.

Paige Tyler said...

They all sound yummy!


My TT is at

Alice Audrey said...

Now I feel like going on a picnic.

Jennifer Leeland said...

I love cucumber sandwiches! I'm going to have to make some of those. The orange and cranberry salad sounds awesome too!

A. Catherine Noon said...

Must.Break.For.Lunch. Awesome ideas, luv! Yum!

Happy TT!

The Gal Herself said...

I love this list. They not only look delicious, many of them look doable. Thanks for sharing.

Shelley Munro said...

I'm coming to have a picnic with you. Sounds delicious.

Holly said...

Deliciously great list! Happy Thursday 13!

Pearl said...

those are great ideas. perfectly useful. I'll tuck a few away for the next couple picnics.

Adelle Laudan said...

I'm glad you enjoyed these recipes. When it's hot I love fresh fruit and veggies, and it's always handy to have some frozen goodies to take along.