Tag: picnic

I Refuse to Let Go of Summer!



Summer is my favorite time of year. And one of the many reasons is because I can grill out on my deck. I’m WAY more likely to cook if I can stand outside and grill. I always keep a trough of kitchen herbs growing on my deck so I have them handy when I’m cooking. Here’s a great article about grilling with herbs. Hang on to summer!!

Shared from an article by Barbra Annino in Aug/Sept 05 issue of The Herb Companion

There’s no better way to grasp that last straw of summer than by firing up the grill. There’s also no better way to savor the season’s herbs. Barbecuing with fresh herbs is easy if you know a few basic rules. Not only does it add a whole new dimension to open-flame cooking, it offers yet another way to enjoy your harvest.

The methods for grilling with herbs are as varied as the plants themselves. Toss them in marinades, thread them through skewers or pop them in foil packets. For a smoky flavor, add whole bunches of herbs, such as sage or rosemary, to hot coals. Soak them in water for a few minutes and after the flames have died down, lay damp herbs across the coals. Replace the rack, cover the meat and you’ll soon be enjoying bold, uncommon flavor.

To further infuse food with flavor, lay fresh herbs directly on the grate and place the meat on top of them. Woody herbs hold up especially well on the grill. Try thyme, lemon verbena or tarragon. Snip off a few sprigs, gently squeeze the leaves to release their flavor, and layer over chicken, fish or pork chops. Discard the sprigs before serving.

Softer herbs, like sage, mint, oregano and lemon balm, work better in a foil packet or marinade. For foil packets, I snip sprigs of whole herbs, gently rinse and dry them, then place them on a sheet of aluminum foil. Then I add meat or vegetables or both, olive oil or butter and seal the ends tight before grilling.

Not sure which herbs pair with your favorite foods? Refer to this chart for some hints.

Rosemary – Chicken, Pork, Potatoes
Sage – Pork, Duck, Sausage
Marjoram – Steak, Egg Dishes, Roasts
Basil – Tomatoes, Chicken, Sandwiches
Oregano – Pasta, Pizza, Meat Loaf
Garlic – Peppers, Steak, Chicken
Thyme – Tuna, Zucchini, Pasta Salad
Spearmint – Lamb, Ice Cream, Tea
Bay – Chili, Stews, Roast
Tarragon – Turkey, Chicken, Eggs
Parsley – Potatoes, Soups, Fish
Anise – Sausage, Cookies, Apples
Lemon balm – Lobster, Dressings, Berries
Chives – Potatoes, Burgers, Fish
Dill – Salmon, Dips, Potatoes

Summer means PICNIC TIME!



Summer time means picnic time, because food always tastes better outdoors. We’ve compiled some easy, yummy, exceptional recipes to make your alfresco meal a breeze. Warning: You might become “famous” for your special dish, which means you’ll be asked to make it again.

Don’t forget to check out our PICINIC TIPS to ensure your day is all about rest and relaxation.


Avocado Chicken Salad
2 c. chicken, cooked and shredded
1 avocado, chunked
1 T. mayonaisse
1 green onion, sliced
lime juice to taste
salt/pepper to taste

Combine all ingredients in bowl and refrigerate. You can serve this in pitas or just eat it with chips.


Tomato & Chickpea Salad
1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey (10g)
pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge. Then EAT!


Peach/Mozzarella/Basil Salad
3 ripe peaches (peeled, if desired)
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

1.Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
2.In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.


Lemon Orzo Salad with Asparagus and Tomatoes
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*

Bring 2 large pots of water to boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold. *Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.


Cheesecake Stuffed Strawberries
1 lb large strawberries
8 oz. cream cheese, softened (can use 1/3 less fat)
3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
1 tsp vanilla extract
graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.


Peanut Butter Cheerios Treats
6 cups Peanut Butter Cheerios
2 Tablespoons butter
1/3 cup smooth peanut butter
10 ounces (approx. 40 ) regular sized marshmallows
1 cup chocolate chips

Prep a 9×13 pan with cooking spray or buttered parchment. In a pan over medium high heat melt the butter and peanut butter. Add in the marshmallows until you get a nice gooey mess. Add the Peanut Butter Cheerios and stir to combine making sure all of the cereal gets coated. Press into the prepped pan and while the cereal is still warm, sprinkle the chocolate chips on top so they melt slightly. Let cool and cut into squares. These taste best if served the same day.

PICNIC TIPS (courtesy of Food Network):

Freeze drinks the night before. Not only will your drinks stay cold the next day, they’ll help keep your food chilled.

To keep your picnic festive, bring a colorful and comfortable blanket. Extra towels can serve as pillows when sunbathing or napping.

Set up your picnic in the shade.

Although baskets can be quite stylish, a cooler packed with ice is safer.

Make sure foods that are meant to be served cold are thoroughly cooled before packing.

If you’re driving, transport your cooler in the air-conditioned car, not in the trunk.

Throw away any food that’s been out of the cooler for more than an hour.


When packing a picnic, don’t forget these essentials

Blanket

Insect repellent

Napkins

Plates

Silverware

Serving utensils

Cups and wine glasses

Corkscrew or bottle opener

Paring knife

Cutting Board

Condiments

Damp wipes or cloths for washing up

Garbage bag