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Archive for the ‘Sides and Salads’ Category

Here’s a great pasta salad to make for your next picnic. It’s much better than anything you can get at the grocery store. I’d suggest you pack some of this pasta salad in your picnic basket next time you head for the great outdoors.

INGREDIENTS

  1. 8 ounces medium macaroni shells (half a normal box)
  2. 8 ounces pasta ruffles
  3. 8 ounces tri-color rotini pasta (spinach, tomato, etc.)
  4. 4 ounces pepperoni, sliced thin and cut into strips
  5. 8 ounces shredded Mozzarella cheese
  6. 4 scallions, thinly sliced
  7. 1 cup sliced black olives
  8. 2 small zucchini, cut into cubes and blanched
  9. 3 Italian tomatoes, seeds removed, diced
  10. 2 carrots, shredded
  11. 2/3 cup grated Parmesan cheese
  12. 1 16 ounce bottle Italian salad dressing

DIRECTIONS

Cook the pastas according to the instructions on the packages. Drain, rinse and allow to cool. Toss the pasta with half the Italian dressing and all the other ingredients except the Mozzarella and Parmesan cheeses. Refrigerate for a minimum of six hours (I always prefer to let this sit in the refrigerator overnight). Pack the pasta salad, Mozzarella, Parmesan and remaining Italian dressing in your picnic basket so you can finish it up just before you eat it. This will give you the freshest possible pasta salad. Just before serving, add the Mozzarella, Parmesan and remaining salad dressing and toss thoroughly. I warn you, you’re gonna love it!

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Sure, you can stop at the grocery store before your picnic or background barbecue and pick up a pound of coleslaw. But what happens when you do? When I used to I would end up throwing half of it out. Ever since I started making it from this recipe every bit gets gobbled up.

INGREDIENTS

  1. 1/3 cup white sugar
  2. 1/2 teaspoon salt
  3. 1/8 teaspoon pepper
  4. 1/4 cup milk
  5. 1/2 cup mayonnaise
  6. 1/4 cup buttermilk
  7. 1 1/2 tablespoons distilled white vinegar
  8. 2 1/2 tablespoons lemon juice
  9. 8 cups finely chopped cabbage
  10. 1/2 cup grated carrots

DIRECTIONS

Putting this recipe together is very simple. The hardest part is getting to the marked to pick up the ingredients. In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add the cabbage and carrots and mix until blended with the dressing. Refrigerate for at least 2 hours before serving. See, didn’t I tell you it was easy. Enjoy!

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Here’s a take on those great onions you get at the carnival or at the local steakhouse. The difference is that this one isn’t nearly as unhealthy. Why, because it’s not bathed in batter and it’s grilled not fried. The ingredients for this recipe can fit right in your picnic basket and you can prepare it right at the park. Give it a try and let me know what you think.

INGREDIENTS

  1. 1 large sweet onion
  2. 1 1/2 tablespoons butter
  3. garlic salt to taste
  4. ground black pepper to taste

DIRECTIONS

Preheat an outdoor grill for high heat or start a charcoal fire and be prepared to cook as soon as the coals turn gray. Peel the onion and slice it into 6 to 8 wedges, leaving the base of the onion intact. Pull the wedges apart slightly and place butter, garlic salt and ground black pepper inside the onion. Wrap the onion tightly with aluminum foil. Place the onion on the preheated grill. Cook 45 minutes, or until the onion
is translucent and lightly browned.

I think these onions are delicious and I hope you do too. Please leave a comment below and let me know what you think.

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Are you looking for a great way to cook potatoes on your grill for your next picnic or backyard barbecue? Well, copy this recipe, pack your picnic basket and barbecue tools and you’re ready to go.

INGREDIENTS

1. 4-5 medium sized red potatoes
2. 1 chicken bouillon cube
3. 2 teaspoon butter
4. 1/4 teaspoon oregano
5. 1/4 teaspoon basil
6. 1/2 teaspoon salt
7. fresh ground pepper

DIRECTIONS

Preheat grill. Clean potatoes, cut in half and thinly slice. I like mine cut in quarters but that will add to your cooking time. Tear off about 12 inches of aluminum foil and place the sliced potatoes, butter, basil, oregano, salt and pepper to taste over potatoes. Crush the bouillon cube and sprinkle it over the potatoes. Bring the foil together, roll both sides down to and roll the ends. Place on grill with cover closed for 20 minutes or until done.

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