News From The Trail
  • Home
  • About us
  • Thousand Trails
  • RVontheGo
  • Archives

Foodstuffs – Picnic Fare

July 22, 2013 by thousandtrails

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
Ingredients
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
Peanut oil
Blue cheese dressing or honey mustard dressing 

Preparation
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.

foodstuffsStrawberry Rhubarb Hand Pies
Ingredients
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 
Parchment paper
1 egg yolk, beaten 
1 tablespoon whipping cream
Sugar

Preparation
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
Ingredients
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 

Preparation
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.

Posted in: Activities, Tips & Tricks Tagged: Cucumber-and-Sugar Snap Salad, Fried Chicken Bites, picnic foods, recipes, Strawberry Rhubarb Hand Pies

Archives

  • May 2020 (5)
  • April 2020 (6)
  • February 2020 (8)
  • January 2020 (4)
  • December 2019 (4)
  • November 2019 (3)
  • October 2019 (5)
  • September 2019 (4)
  • August 2019 (4)
  • July 2019 (5)
  • June 2019 (2)
  • May 2019 (4)
  • April 2019 (10)
  • February 2019 (4)
  • January 2019 (5)
  • December 2018 (5)
  • November 2018 (6)
  • October 2018 (6)
  • September 2018 (6)
  • August 2018 (6)
  • July 2018 (6)
  • June 2018 (5)
  • May 2018 (6)
  • April 2018 (5)
  • March 2018 (6)
  • February 2018 (5)
  • December 2017 (4)
  • November 2017 (6)
  • September 2017 (6)
  • August 2017 (6)
  • July 2017 (6)
  • June 2017 (6)
  • May 2017 (6)
  • April 2017 (6)
  • March 2017 (6)
  • February 2017 (5)
  • January 2017 (6)
  • December 2016 (5)
  • November 2016 (5)
  • October 2016 (6)
  • September 2016 (6)
  • July 2016 (5)
  • June 2016 (5)
  • May 2016 (5)
  • April 2016 (5)
  • February 2016 (5)
  • January 2016 (5)
  • December 2015 (5)
  • November 2015 (5)
  • October 2015 (5)
  • September 2015 (5)
  • August 2015 (5)
  • June 2015 (9)
  • May 2015 (3)
  • April 2015 (5)
  • March 2015 (1)
  • February 2015 (3)
  • December 2014 (2)
  • November 2014 (9)
  • October 2014 (2)
  • September 2014 (5)
  • August 2014 (13)
  • July 2014 (11)
  • June 2014 (10)
  • May 2014 (7)
  • April 2014 (8)
  • February 2014 (1)
  • January 2014 (7)
  • December 2013 (8)
  • November 2013 (7)
  • October 2013 (8)
  • September 2013 (17)
  • August 2013 (7)
  • July 2013 (15)
  • June 2013 (7)
  • May 2013 (9)
  • April 2013 (9)
  • March 2013 (8)
  • February 2013 (13)
  • January 2013 (14)
  • December 2012 (11)
  • November 2012 (11)
  • October 2012 (11)
  • September 2012 (11)
  • August 2012 (10)
  • July 2012 (11)
  • June 2012 (6)
  • May 2012 (6)
  • April 2012 (5)
  • February 2012 (13)
  • January 2012 (8)
  • December 2011 (6)
  • November 2011 (5)

Copyright © 2021 News From The Trail.

Composer WordPress Theme by themehall.com