Picnic Ideas?!
Picnic Ideas?
Im planning a picnic this weekend... any ideas for what to bring? Sure, id be easy to do basic sandwiches or chicken or something but anyone have a new idea for me? thanks!
Answers:
I'm actually planning a picnic this week. I decided I was going to go to Panera bread- order some sandwiches and cut them up until finger sandwich sizes. Then I was going to order one of their yummy pizzas to take along also. Then I was going to get some yummy fruits and veggies. Hope that helps!
cheese and crackers
potatoe salad
melon slices (of course ice to keep cold things cold)
google it......bK
Have you thought of doing sushi? If you don't eat sushi, then it's probably not the best idea. But if you do, and it won't be a million degrees where you are going, it could be fun.
Lots of grocery stores sell the little packages of 12 or so rolls. Just pack them in some ice (or the freezer packs) and you should be good.
I always take a bunch of sliced fruit on my picnics too.
Nancy's Chili Bean Dip
Spread some cream cheese on the bottom of a pan, cover it with Hormel Chili (with or without beans), then a layer of salsa, then a mix of mozzarella and cheddar cheeses. Bake until the cheese is melted.
sure here are a few recipes for picnics.
Chilled Banana and Coconut Soup
INGREDIENTS
2 pounds bananas, peeled and diced
1 lemon, juiced
1/2 cup pineapple juice
1 cup plain yogurt
1 cup vanilla ice cream
1/4 cup dark rum
2 cups canned coconut milk
1/4 cup sliced almonds, toasted
DIRECTIONS
In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish
Macaroni Seafood Salad
INGREDIENTS
1 (16 ounce) package spaghetti, broken into 2-inch pieces
4 hard-cooked eggs, chopped
1 carrot, grated
1/2 cup frozen petite peas, thawed
1 cup frozen fully cooked salad shrimp, thawed
1/2 cup crab meat, cooked
Dressing:
16 ounces mayonnaise
1/4 cup milk
1 teaspoon lemon juice
1 teaspoon sugar
salt to taste
black pepper to taste
paprika to taste
DIRECTIONS
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate.
To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika.
Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.
I have a idea for you got the chinese food place and buy some of the empty paper containers that they sell there and then make a vegetable salad what ever vegetables you like and toss with Italian salad dressing then you could individually wrap them and then make some hot chicken wings and in another one of those little boxes put some blue cheese in the bottom and a few pieces of chicken with a few sticks of celery and then you can also make a cake of some sort and cut individual pieces and wrap them in wax paper and bring a blanket and what ever drinks you would like you could also bring a loaf of nice Italian bread and bring some bottles of water but freeze them first and use that for your ice and then it will keep you food cold and it will also make for a nice cold refreshing drink well it melts. Or just do fried chicken or finger sandwichs that type of stuff and have fun!
Caponata Picnic Sandwiches Recipe courtesy Giada De Laurentiis
1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella
Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.
To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.
Antipasti Salad From Food Network Kitchens Get Grilling, Meredith, 2005
Salad:
1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet red peppers, chopped (about 3?4 cup)
1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered,
if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley leaves
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 to 1 cup freshly shaved Parmigiano-Reggiano
Dressing:
1 small garlic clove, peeled
1 1/2 teaspoons kosher salt
1 teaspoon freshly grated orange zest
2 tablespoons white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil
For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
Shopsmart: Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than "grown-up" arugula.
Know-How: Parmigiano-Reggiano shavings are a simple way to add texture, taste, and eye appeal to salads. To make them, hold the cheese firmly in 1 hand and run a vegetable peeler firmly across the longest edge of the cheese to peel off long, thin strips.
Watermelon and Cantaloupe Salad with Mint Vinaigrette Recipe courtesy Giada De Laurentiis
See this recipe on air Saturday Jul. 07 at 7:30 AM ET/PT.
1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe
In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
Simple Syrup:
1/2 cup water
1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
Yield: 1 cup