Summer time means picnic time. We’ve found some great recipes from Southern Living that put a twist on standard picnic fare. Round out your picnic with some savory crackers, hard cheeses, such as swiss or cheddar, some cherry tomatoes and grapes, and of, course, lemonade!
Fried Chicken Bites
1 1/2 teaspoons to 1 Tbsp. ground red pepper
1 1/2 teaspoons ground chipotle chile pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried crushed red pepper
1 1/2 teaspoons ground black pepper
3/4 teaspoon salt
1/2 teaspoon paprika
2 pounds skinned and boned chicken breasts
2 cups buttermilk
3 bread slices, toasted
1 cup all-purpose flour
Blue cheese dressing or honey mustard dressing
Combine first 7 ingredients in a small bowl; reserve half of spice mixture. Cut chicken into 1-inch pieces. Place chicken in a medium bowl, and toss with remaining spice mixture until coated. Stir in buttermilk; cover and chill 24 hours. Tear bread into pieces, and place in a food processor with reserved spice mixture. Process until mixture resembles cornmeal. Stir in flour. Remove chicken pieces from buttermilk, discarding buttermilk. Dredge chicken in breadcrumb mixture.
Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry chicken, in batches, 6 to 7 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve warm or cold with blue cheese dressing or honey mustard.
Note: Total time does not include 1 day marinating time.
Strawberry Rhubarb Hand Pies
3/4 cup finely diced fresh strawberries
3/4 cup finely diced rhubarb
1 tablespoon cornstarch
6 tablespoons sugar, divided
3 teaspoons orange zest, divided
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, cold
1/4 cup shortening, chilled
3 tablespoons ice-cold water
3 tablespoons orange juice
1 egg yolk, beaten
1 tablespoon whipping cream
Combine strawberries, rhubarb, cornstarch, 2 Tbsp. sugar, and 1 1/2 tsp. orange zest in a small bowl. Preheat oven to 375°. Combine flour, salt, and remaining 1/4 cup sugar in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles small peas. Stir in remaining 1 1/2 tsp. orange zest. Drizzle with ice-cold water and orange juice. Stir with a fork until combined. (Mixture will be crumbly and dry.) Knead mixture lightly, and shape dough into a disk. Divide dough in half. Roll half of dough to 1/8-inch thickness on a heavily floured surface. (Cover remaining dough with plastic wrap.) Cut with a 2 1/4-inch round cutter, rerolling scraps as needed. Place half of dough rounds 2 inches apart on a parchment paper-lined baking sheets. Top with 1 rounded teaspoonful strawberry mixture. Dampen edges of dough with water, and top with remaining dough rounds, pressing edges to seal. Crimp edges with a fork, and cut a slit in top of each round for steam to escape. Repeat procedure with remaining dough and strawberry mixture. Stir together egg yolk and cream; brush pies with egg wash. Sprinkle with sugar. Freeze pies 10 minutes. Bake at 375° for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Serve warm or at room temperature. Store in an airtight container up to 2 days.
Cucumber-and-Sugar Snap Salad
1/4 cup Greek yogurt
1/4 cup sour cream
1 garlic clove, minced
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce feta cheese, crumbled
1 cup fully cooked shelled frozen edamame (green soybeans), thawed
1 cup fresh sugar snap peas, cut into 1/4-inch pieces
1/2 English cucumber, diced (about 1 cup)
2 celery ribs, diced (about 1 cup)
6 to 8 radishes, cut into thin strips (about 1/3 cup)
1/4 cup finely chopped red onion
Stir together first 7 ingredients in a small bowl; stir in feta cheese. Toss together edamame and next 5 ingredients in a large bowl. Stir yogurt mixture into vegetable mixture. Serve immediately, or cover and chill up to 4 hours.