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For any outdoor gathering, great tasting food is a must. Tasty potluck picnic recipes will always excite those taste buds. Whether you're looking for easy picnic desert recipes, cold food picnic recipes or just about any potluck recipe for a summer picnic, Basket4Picnic.com is here for you! While you're here, don't forget to check out our super selection of barbecue supplies and grill accessories to show off your skills as that charming outdoor chef while you're whipping up something good for that next potluck picnic. Feel free to click on any of the convenient links below to see a collection of our favorite picnic recipes.
PICNIC CHICKEN
Perfect for a picnic, this roasted chicken is as flavorful cold as it is hot - and it even tastes good at home.
Ingredients
1/2 cup fresh lemon juice
6 garlic cloves
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried summer savory
1 4 1/2-to-5 pound roasting chicken
Preparation
Combine first 6 ingredients in blender and blend until garlic and bay leaf are finely chopped. Transfer mixture to bowl. Add chicken to bowl and turn to coat. Marinate chicken in bowl in refrigerator, breast side down, overnight.
Preheat oven to 375°F. Place rack in roasting pan. Remove chicken from marinade, reserving marinade. Place chicken on prepared rack and season with salt and pepper. Roast in oven until chicken is cooked through, basting occasionally with reserved marinade, about 1 hour 20 minutes.
Per serving: calories, 420; fat, 25 g; sodium, 136 mg; cholesterol, 141 mg
Serves 6.
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TOMATO-WATERMELON SALAD WITH FETA AND TOASTED ALMONDS
For variety, use both yellow and red watermelon in the salad.
Ingredients
8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
1 teaspoon (or more) fleur de sel or coarse kosher salt
5 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons red wine vinegar
3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 ounces)
1/2 cup sliced almonds, lightly toasted
Preparation
Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.
Makes 6 to 8 servings.
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WATERMELON WITH FENNEL SALT
Ingredients
1 tablespoon fennel seeds
2 teaspoons kosher salt
12 (1-inch-thick) slices from a 5-lb quartered chilled watermelon
6 lime wedges
Preparation
Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes.
Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.
Makes 6 servings.
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PICNIC POTATO SALAD
This is the one potato salad that purists dream of-plenty of tangy dressing and just a bit of crunch. Low-fat or nonfat mayonnaise and sour cream can be used.
Ingredients
3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
2 hard-boiled eggs, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped Italian parsley
3/4 cup mayonnaise
3/4 cup sour cream
4 teaspoons Dijon mustard
Preparation
Cook potatoes in large pot of boiling salted water just until tender, about 12 minutes. Drain. Transfer potatoes to large bowl. Drizzle vinegar over hot potatoes. Cool to room temperature.
Mix eggs, onion, celery and parsley into potatoes. Whisk mayonnaise, sour cream and mustard in medium bowl. Mix into potato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Serves 6.
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SPICED PEACH PIE WITH LATTICE CRUST
Ginger and cinnamon give the classic peach pie a makeover.
Ingredients
Crust:
2 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled solid vegetable shortening, cut into pieces
4 tablespoons (or more) ice water
Filling:
2/3 cup (packed) golden brown sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 pounds medium peaches
Preparation
For crust:Whisk first 5 ingredients in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal. Mix in 4 tablespoons ice water. Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form. Gather dough into ball. Divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
For filling:Mix sugar, cornstarch, lemon juice and spices in large bowl. Bring medium saucepan of water to boil. Drop in 3 peaches at a time; blanch 1 minute. Transfer peaches to bowl of cold water. Using small sharp knife, peel 1 peach. Cut peach in half; discard pit and slice thinly. Stir peach slices into sugar mixture. Repeat with remaining peaches. Let filling stand until juices form, at least 30 minutes and up to 1 hour.
Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish pie dish. Roll out smaller dough disk on lightly floured surface to 11-inch round. Using ruler as aid, cut dough into 1/2-inch-wide strips.
Spoon filling into dough-lined dish. Arrange some of dough strips atop pie, spacing 3/4 inch apart. Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart. Trim overhang of bottom crust and lattice strips to 3/4 inch. Fold under and crimp edge decoratively.
Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes. Cool pie to room temperature before serving.
Makes 8 servings.
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CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH
Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.
Active time: 40 min start to finish: 1 hr
Ingredients
10 cups water
6 skinless boneless chicken breast halves (2 1/2 lb)
4 large yellow bell peppers
2/3 cup blanched slivered almonds, toasted
1 garlic clove
1 1/2 tablespoons chopped fresh jalapeño including seeds
1 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons sour cream
1 teaspoon salt
12 slices good-quality whole-wheat sandwich bread
Preparation
Poach chicken:Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
Roast bell peppers:Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.
Cooks' notes:
Chicken can be poached (but not sliced) 1 day ahead and chilled, covered.
Bell peppers can be roasted, peeled, and sliced 1 day ahead and chilled, covered.
Relish can be made 1 day ahead and chilled, its surface covered with plastic wrap.
Makes 6 sandwiches.
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