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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.

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.

Here’s my recipe for Steak Au Poivre for your next picnic or camping trip. You’re going to need some great barbecue tools for this recipe so make sure yours are ready to go!

INGREDIENTS

1. 1 lg. sirloin
2. Salt and pepper to taste
3. 4 tbsp. butter, melted
4. 2 tbsp of Worcestershire sauce
5. 4 oz of lemon
6. 2 tbsp. brandy (or more )
7. 1/4 c. chopped parsley

DIRECTIONS

Sprinkle the steak with salt and pepper. Place over hot coals and sear quickly on each side. Combine remaining ingredients and baste steak as grilling continues. Turn the steak frequently basting each time, until cooked as desired. Remove from grill and pour remaining sauce over steak.

Note: Recommended internal temperatures

* Medium rare–145 degrees
* Medium– 160 degrees
* Well done–170 degrees

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Please let me know what you think of this recipe by leaving a comment below. Also, if you like it, please click the add this button and submit it to your favorite social bookmarking site. Thanks!

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Baked beans go great with so many picnic recipes that I thought I’d share my recipe with you today. So cook these up, pack them in your picnic cooler and have a great time!

INGREDIENTS

1. 2 cups navy beans
2. 1/2 pound bacon (I use Turkey Bacon)
3. 1 onion, finely diced
4. 3 tablespoons molasses
5. 2 teaspoons salt
6. 1/4 teaspoon ground black pepper
7. 1/4 teaspoon dry mustard
8. 1/2 cup ketchup
9. 1 tablespoon Worcestershire sauce
10. 1/4 cup brown sugar (I use Splenda brown sweetener)

DIRECTIONS

Soak the beans overnight in cold water. Simmer the beans in the same water until tender (approximately 1 to 2 hours). Drain and save the liquid to use later. Preheat your oven to 325 degrees F (165 degrees C). Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion. In a saucepan, combine the molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours in the preheated oven, until the beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry. I usually check it more often because it can get dry quickly.

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If you like my recipes (or even if you don’t), please feel free to leave a comment and let me know. If you really like them, please click on the add this button below and vote for them at your favorite social bookmarking site. Thanks!

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What’s more popular on a picnic than macaroni salad? Not much in my opinion. Here’s a great recipe for macaroni salad that you can make the night before your picnic. Then in the morning, pack it up in your picnic cooler and you’ll be ready to go!

INGREDIENTS

1. 4 cups uncooked elbow macaroni
2. 1/2 cup mayonnaise (I use lite)
3. 1/2 cup salad dressing (I use lite)
4. 2 1/2 tablespoons prepared yellow mustard
5. 1 1/2 teaspoons salt
6. 1/2 teaspoon ground black pepper
7. 1 large onion, chopped
8. 2 stalks celery, chopped
9. 1 green bell pepper, seeded and chopped
10. 1 cup shredded sharp cheddar cheese
11. 1/2 pound bacon ( I use turkey bacon)

DIRECTIONS

Cook the bacon until very crispy, let cool, then crumble. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender (about 8 minutes). Rinse the macaroni under cold water and drain. In a large bowl, mix together the mayonnaise,salad dressing, mustard, salt and pepper. Stir in the onion, celery, green pepper sharp cheddar cheese, bacon crumbles. Then all that is left is to add the macaroni. Refrigerate the macaroni salad for at least 4 hours before serving. I prefer to refrigerate it overnight because it gives the flavors more time to blend together. In fact, I like to do as much as possible the night before my picnic. That lets us get an earlier start and have more time for the picnic.

I hope you like my macaroni salad! If you do, please leave me a comment to let me know and consider clicking on the add this button below and saving the recipe to your favorite social bookmarking site. Thanks and happy eating.

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Here’s a great grilled salmon recipe for your next picnic or or backyard barbecue. This one is both easy and delicious so get out your barbecue tools and give it a go!

INGREDIENTS

1/2 cup brown sugar
1/2 cup hot water
2/3 cup Shiraz wine
1/2 cup soy sauce
1/3 cup olive oil
3 cloves garlic, minced
1/3 teaspoon lemon pepper
2 pounds salmon fillets (fresh is always better than frozen)
1 tablespoon cornstarch
2 tablespoons cold water

DIRECTIONS

In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator. When it’s picnic time, preheat your grill for high heat. Lightly oil the grill grate. Reserving the marinade, place the salmon on your grill and cook for five to eight minutes on each side or until it’s easily flaked with a fork.

Transfer the reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in the cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

I hope you enjoy this recipe as much as my family does. If you do, please let me know by leaving a comment below.