Saturday Night Picnic Treats
Posted: September 7, 2013 Filed under: Treats | Tags: picnic recipes, picnics 18 CommentsHappy last days of summer! I thought maybe we could share some of our favorite picnic recipes, summer music, and thoughts!!! This is an open thread!!!
Guacamole Deviled Eggs
Recipe from Metabolic Cookbook: http://tiny.cc/Metabolic
Ingredients
6 hard boiled eggs, peeled and cut lengthwise
1 ripe avocado, pitted and peeled
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp onion powder
1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic)
2 tsp Gourmet Garden Cilantro (or 2 tsp finely chopped cilantro)
Smoked Paprika
Instructions
Remove egg yolks from the halved eggs and place in a small bowl. Add the ripe avocado, lime juice, salt, onion powder, garlic and cilantro.
Use a fork to mash the guacamole mixture until smooth.
Spoon (or use a frosting bag to pipe) the mixture into the halved eggs. Sprinkle with a dash of smoked paprika.
Keep stored in an airtight container for up to 2 days.
Enjoy!
peej
Carissa
ecocatwoman
mablue2
Mama Lopez
peggysue22
quixote
skydancingguestblogger
Mona (aka Wonk the Vote)
Sky Dancing 
“Wouldn’t It Be Nice” – The Beach Boys
Classic song!
Yay!!!! I’ve been missing the treat threads
I haven’t actually tried this one out yet but thinking of it for next weekend, looks yummy. I’ll probably use diet gingerale/tonic and dilute the OJ though.
Plum sangria
2 bottle(s) dry red wine (such as Rioja)
1 cup(s) triple sec
.5 cup(s) brandy
.5 cup(s) orange juice or juice of 2 oranges
4 purple plums, pitted and cut into thin wedges
4 red plums, pitted and cut into thin wedges
6 strawberries, hulled and sliced thinly
2 stick(s) (3-inch) cinnamon
Ginger ale, chilled
In a large container, stir together wine, triple sec, brandy, and orange juice. Add fruit and cinnamon sticks. Refrigerate until chilled, at least 4 hours or up to overnight.
Serve in glasses with ice and top off with ginger ale.
Sounds good!
Here’s a super easy family favorite that tastes awesome if you make it a day or two ahead and let the sundried tomato soak into the pasta. We took it from a page out of Giada 😀
1 lb penne
1 jar (about 8 ounces) sundried tomatoes in extra virgin olive oil
A couple garlic cloves
Salt, pepper
lots of fresh basil leaves (about a cup)
1/2 cup Parmesan
Cook the penne and drain, keeping a cup of the starchy cooked pasta water. While pasta is cooking, throw everything else except the cheese into a food processor and chop until you reach a fine pesto texture. Stir in cheese. Add pasta to the mixture, using the starchy pasta water to move the pasta around and mix. Salt and pepper to taste, if necessary. Done. Now refrigerate it overnight at least and reheat or serve cold. Either way, you’ll have a yummy pasta as a side dish or served as a meal with your favorite meat/veggie balls, etc.
“Small Town Saturday Night” – Hal Ketchum ( with some little people for JJ )
I love that song!!! I remember it!!!
Here’s a twist on my favorite picnic food besides deviled eggs!
Pretzel-Crusted “Fried” Chicken
From Country Living
This recipe has been tested by Country Living
When pretzels (not deep-fried skin) deliver crunch, each serving contains 75 percent less fat and 165 fewer calories!
By Cheryl Slocum
Nutritional Information
(per serving)
Calories 425
Total Fat 7g
Saturated Fat —
Cholesterol 93mg
Sodium 960mg
Total Carbohydrate 53g
Dietary Fiber 2g
Sugars —
Protein 37g
Calcium —
Kana Okada
Serves: 5 Edit
Yields: 5 (2-piece) servings
Total Time: 1 hr 10 min
Prep Time: 20 min
Oven Temp: 350
Ingredients
Directions
Preheat oven to 350 degrees F. Cut chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, and 2 breasts (cut in half to yield 4 pieces). Remove skin and trim any fat. Set chicken aside.
Place pretzels in a heavy-duty, resealable plastic bag and crush into coarse crumbs. Mix in paprika, 1 1/4 teaspoons salt, and 2 teaspoons pepper. Divide pretzel crumbs between 2 shallow dishes.
In a bowl, whisk together buttermilk, egg whites, mustard, and 1/4 teaspoon salt. Working with 1 piece at a time, dredge chicken in pretzel crumbs from first dish, then dip into buttermilk mixture, shaking off excess. Coat thoroughly with crumbs from second dish.
Place on parchment-lined baking pan and bake until chicken crust is crispy and an instant- read thermometer inserted into meat registers 165 degrees F, 40 to 50 minutes depending on piece.
http://www.countryliving.com/recipefinder/pretzel-crusted-fried-chicken-recipe-clv0510?click=main_sr
“Beata’s Favorite Smoothie” ( I created this masterpiece myself and it helps me keep my weight up )
2 big scoops Edy’s Cookies ‘n Cream Slow-Churned Frozen Yougurt Blend ( Heck, live dangerously and make it 3 big scoops! )
2 big tablespoons smooth peanut butter
1 teaspoon instant coffee granules
1 cup milk
Put it all in a blender and liquify. Then drink it.
To quote George Takei: Ohhhh MYYYyyyyy
Watch home-shopping channels while drinking this. Just don’t buy anything.
That should be “yogurt”. I had a brain-freeze.
Yummy 🙂 I will adapt this Lol
Use Arctic Zero’s 150 cal per pint peanut butter chocolate with 1 scoop slow churned cookies and cream
A fall song:
Wow everything sounds so good!!!!!
The opening theme will be Radioactive