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Hi friends. Sorry I’ve been away for a while. Things have been crazy busy. Anyway, I’m back and here’s a great recipe for barbecue trout cooked with wine. I think you’re really going to like it. The best part is that there are so few ingredients that everything will fit very easily into your picnic cooler. So pack up and head to your favorite picnic grounds for a great time this summer.

INGREDIENTS

  1. 2 trout, cleaned and head removed
  2. 1/4 cup dry white wine
  3. 2 tablespoons butter, melted
  4. 1 tablespoon lemon juice
  5. 2 tablespoons chopped fresh parsley
  6. salt and pepper to taste

DIRECTIONS

Preheat your gas grill to medium-high heat or light a charcoal fire. If you’re using charcoal, make sure you start your fire enough in advance so that all the black can be burned away before you’re ready to cook. On a flat surface, lay out two sheets of aluminum foil about a foot and a half long so that they overlap to make one long wide sheet. Rinse the fish and pat it dry. Lay the trout in the center of the aluminum foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with salt, pepper and parsley. Fold the foil up loosely around the fish and crimp the seams to seal. Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked throughout.

I hope you enjoy this recipe for grilled trout as much as I do. Whether you try this one or not, have a great summer and spend some time outdoors. Go on a picnic!

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Here’s a delicious sauce to pour over your grilled chicken breasts. I would suggest you make the sauce before you leave for your picnic and carry it with you in your picnic cooler. When your chicken breasts are almost done, reheat this sauce on your grill and you’ll be ready for some great eating!

INGREDIENTS

  1. 1 garlic clove minced
  2. 1 red pepper, cut into strips
  3. 1 tablespoon sour cream
  4. 1/2 cup diced onion
  5. 2 tablespoons chopped fresh parsley
  6. 2 teaspoons dry white table wine or vermouth (save the good stuff for drinking)
  7. 3 tablespoons whipped cream cheese
  8. 4 chicken breasts
  9. 4 teaspoons butter or margarine

DIRECTIONS

Sauté the onion and garlic in butter or margarine until the onion is translucent. This will take about two minutes. Add the pepper strips and cook, stirring occasionally until they’re tender crisp (about five minutes).

Meanwhile, measure the cream cheese, sour cream and wine into your blender. Add the peppers and onions to the blender and process until smooth, scraping down the sides of the blender as necessary. This is where I stop until I get to the park.

Once at the park, I take the sauce out of my picnic cooler and heat it in a covered saucepan on my portable grill over low heat until it’s heated throughout. Try hard not to allow the sauce to boil. Serve this sauce over grilled chicken for a great treat.

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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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Is it legal to have so many great tastes on one skewer? Wait till you check out this outrageous recipe for grilled chicken with pineapple and plantains. Take out your barbecue tools and make this recipe at your next backyard barbecue. If they didn’t know better, your friends would think you were a professional chef.

INGREDIENTS

  1. 1/2 cup pineapple juice
  2. 1/2 cup vegetable oil
  3. 1/2 pineapple peeled and cubed
  4. 1/4 cup lime juice
  5. 2 cloves garlic
  6. 2 tablespoons oregano
  7. 2 whole ripe plantains (optional)
  8. 4 strips bacon
  9. 8 whole chicken thighs
  10. 1 large onion

DIRECTIONS

On eight 10-inch skewers, thread chicken, bacon, pineapple, onions and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish.

In small bowl, stir together the pineapple juice, lime juice, oregano and garlic cloves. Pour the pineapple juice mixture over skewers, coating all sides thoroughly. Cover the skewers with plastic wrap and refrigerate them for at least 30 minutes. I think the kabobs come out best if they marinate for a full 24 hours. Please remember to turn them once in a while.

When you’re ready to cook these kabobs, heat your grill to medium-hot or start a charcoal fire. Don’t put the skewers on the grill until all the black has burned away from the charcoal. If you put them on too soon, they’ll end up tasting funny. Remove the skewers from the marinade and set the remaining marinade aside. We’re going to use if for a sauce. Brush the kabobs with cooking oil and grill them for about 20 minutes turning them regularly.

Here’s a great dipping sauce to go with these chicken kabobs:

INGREDIENTS

  1. remaining marinade from the kabobs
  2. 2 tablespoons cooking oil
  3. 1 large onion minced
  4. 1 10 ounce jar of pineapple fruit spread

To make the dipping sauce just stir all the ingredients together in a medium or large bowl and boil over medium to high heat for 10 minutes. Serve the dipping sauce separately and allow you guests to dip to taste.

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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.

If you’re looking for picnic accessories, please visit Picnic Baskets and More. They offer a complete line of wicker picnic baskets, picnic backpacks, barbecue tools and other picnic supplies.

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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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.

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Spring is getting close and very soon you’ll be packing your camping tent, picnic backpack and other accessories and heading for the great outdoors.  Well here’s a recipe for black bean chili that will help warm you on those cool evenings that lie ahead.  I hope you enjoy it.

INGREDIENTS

2 pounds of ground beef
1 tablespoon olive oil
1 onion, chopped
2 red bell peppers, seeded and chopped
1 jalapeno pepper, seeded and minced (optional)
10 fresh mushrooms, quartered
1 28 ounce can of diced tomatoes
1 cup corn kernels (I prefer fresh corn but canned or frozen is fine)
1 teaspoon ground black pepper
2 tablespoon ground cumin
2 tablespoon chili powder
2 (15 ounce) cans black beans
1 1/2 cups beef broth
4 cups tomato juice
1 teaspoon salt

DIRECTIONS

I’d suggest you start this recipe on your grill and then finish it on an open fire for a great smokey flavor.  So, first brown the ground beef and drain it thoroughly.  Heat the oil in a large saucepan over medium-high heat.  Sautee the onion, red bell peppers, jalapeno, mushrooms and corn until the onions are translucent.  Add to the ground beef and transfer into a stock pot.  Add the tomatoes and tomato juice and season with black pepper, cumin and chili powder. Stir in the black beans, beef broth and salt and bring to a boil.  Once it comes to a boil, lower the heat and simmer for 3 hours.  Start your charcoal or wood fire when the chili has been simmering for 2 hours.  At the end of 3 hours, remove 1 1/2 cups of the chili to a food processor or blender.  Puree the portion you removed and stir it black into the chili.  Now move the pot onto your fire which should be well burned down and simmer for another 30 to 60 minutes.

I hope you enjoy this recipe as much as my family does.  If you like my recipes, please take a moment and click on the “add this” button below and vote for it at your favorite social bookmarking site.

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