Recipes From ‘Round Here – Picnic Sides

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Picnic Sides

 

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Grilled Asparagus
1 bunch of green asparagus
2 Tbsp olive oil
1/2 tsp garlic salt
1 lemon
Block of Parmesan Cheese
Wooded skewers
Soak wooden skewers in a pan of water for 1/2 hour before cooking.  Clean and trim asparagus.  Spear each asparagus with 2 wooden skewers.  1 skewer should go approx. 1/2 inch from the bottom of the asparagus and 1 skewer should go approx. 1/2 inch from the top of the asparagus.  Place 8 – 10 asparagus on same 2 skewers – result will look like a raft.  After threaded with the skewers, brush both sides of the aspargus rafts with olive oil and sprinkle with garlic salt.  Place a hot grill and sear for approx. 5 minutes on each side.  Remove when asparagus are tender and have grill marks.  As soon as asparagus come off heat, squeeze the juice from lemon over and then cover with freshly grated parmesan cheese.  Serve immediately.
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 redcabbage
Cooked Red Cabbage Slaw
1 head of red cabbage – chopped
1 bell pepper – cut into strips
2 large onions – sliced
6 tomatoes – chopped
1 hot pepper (jalapeno or habenero) – diced
4 strips of bacon – chppped
1/4 c. apple cider vinegar
1 c. of apple sauce
In a large pot brown bacon and onion over medium high heat.  Add in the remaining ingredients, combine and let simmer until vegetables are tender.  Remove from heat and season with salt, pepper, and sugar to taste.
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 okra 2
Southern Fried Okra
1 lb. fresh okra
1 cup buttermilk
1.5 cups cornmeal mix
1 tsp. sugar
1 tsp. salt
1/4 tsp. cayenne pepper
2 cups vegetable or canola oil
Cut okra into 1/2 inch thick pieces.  Mix cornmeal, salt, sugar and cayenne in a separate bowl.  Remove okra from buttermilk and dredge in cornmeal mixture, making sure each piece is fully coated.  Use strainer to get rid of excess cornmeal.  Pour vegetable oil into a cast iron skillet or Dutch oven and heat until 375 degrees.  Fry okra in batches until golden brown, turning throughout.  Drain on paper towels, and serve hot.
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 zuke squash 1
Zucchini and Squash Veggie Medley
3 small yellow summer squash, cut into 1/2 inch thick slices
2 medium red onions, cut into eighth
2 small zucchini, cut into 1/2 inch thick slices
3 red, yellow, and/or green sweet peppers, sliced into 1/2 inch strips
3 cloves garlic, thinly sliced
2 1/2 Tbsp. snipped fresh parsley
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. dried oregano, crushed
1/2 tsp. salt
black pepper
Preheat oven to 425 degrees.  In a 13×9 inch baking pan, combine the vegetables and garlic.  Set aside.  In a screw-top jar, combine the parsley, vinegar, oil, oregano, salt and black pepper.  Shake well.  Pour over the vegetables and toss to coat.  Bake for 25-30 minutes or until vegetables are crisp-tender, stirring twice
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 potato-200x200
Traditional Picnic Potato Salad
4 lb. Russet or Yukon Gold potatoes
3 hard boiled eggs, diced
1 cup mayonnaise
1/2 cup diced celery
1/2 cup sour cream
1/3 cup minced Vidalia onion
1/4 cup sweet pickle relish
1 Tbsp. spicy brown mustard
1 tsp. salt
3/4 tsp. ground black pepper
Cook potatoes in boiling water until tender.  Drain and cool.  Peel potatoes and cube into 1 inch thick pieces and add diced egg.  Mix together all remaining ingredients and gently fold into potato mixture.  Cover and refrigerate, or serve immediately.
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 black bean salsa
Southwestern Black Bean Salsa
1 (15.5 oz.) can of black beans
9 oz. fresh or frozen corn
1 medium tomato, diced
1/3 cup red onion, diced
Juice of 2 limes
1 Tbsp. olive oil
1 chopped scallion
1 Tbsp. chopped cilantro
1/2 tsp. salt
1/4 tsp. black pepper
1 jalapeno, diced
1 medium avocado, pitted and cubed
Combine all ingredients except avocado and marinate in refrigerator for one hour.  Cube avocado and add just before serving.
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 hashbrowns 1
Texas Hashbrowns
1 large bag shredded hashbrowns
8 oz. sour cream
2 cans of cream of chicken soup
1 1/2 cups melted butter
1 small onion, diced
2 cups crushed Ritz crackers
Saute onion in 1/2 cup butter until tender.  Mix sour cream, cream of chicken soup and hashbrowns and pour into 13×9 glass baking dish.  Mix 1 cup melted butter and crushed crackers and spoon over mixture.  Cover and bake at 375 degrees for approximately 1 hour.
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 brussels sprouts 1
Pancetta Parmesan Brussels Sprouts
2 lbs. fresh Brussels sprouts, trimmed and halved
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
6 slices of pancetta, 1/8 inch thick
1 Tbsp. shredded Parmesan
Preheat oven to 425 degrees.  Toss Brussels sprouts with olive oil, salt and pepper and transfer to sheet pan.  Cook for 20 minutes or until lightly browned, stirring often.  In a large saute pan, cook pancetta about 10 minutes or until crispy, and crumble.  Remove Brussels sprouts from oven and place in serving bowl.  Crumble pancetta over top of Brussels sprouts, and top with shredded Parmesan cheese.
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 150509_onionrings
Steak House Onion Rings
1 large yellow onion, sliced into 1-inch thick rings
2 Cups buttermilk
2 Cups all purpose flour
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. backing powder
1 tsp. paprika
1/2 tsp. cayenne pepper
Vegetable oil
Dip onion rings in buttermilk in a large bowl.  Combine flour, salt, baking powder, black pepper, paprika and cayenne in a separate bowl.  Using a metal skewer, dredge onion rings a few at a time into the flour mixture.  Dip rings into buttermilk for a second time and back into the flour mixture.  Set rings on a baking rack and chill while oil heats up.  heat 1-inch of vegetable oil in large pot over medium high heat.  Fry onions in batches until brown, approximately 3 minutes per batch.  Transfer onion rings to a paper towel lined plate using a skewer, and season with salt and pepper.
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 zucchini 1
Zucchini Quiche
2 Cups thinly sliced zucchini
1/2 large onion, thinly sliced
1/4 Cup red bell pepper, coarsely chopped
1/4 Cup yellow bell pepper, coarsely chopped
1 Tbsp. butter
1 egg
1 Tbsp. fresh parsley
3/4 tsp. fresh basil
3/4 tsp. fresh oregano
1/4 tsp. salt
1/8 tsp. black pepper
1 Cup shredded cheddar, mozzarella, or Monterey Jack cheese
Preheat oven to 400 degrees.  Spray pie pan with nonstick vegetable spray.  Heat butter in frying pan, and add zucchini, pepper and onion.  Cook until heated, about 3-5 minutes.  Mix egg with spices and cheese, and stir in vegetables.  Pour into prepared pan.  Bake at 400 degrees for 25 to 30 minutes.
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 Cauliflower-Snow-Crown
Cauliflower Mac n’ Cheese
3 Cups cauliflower (about 1/2 head)
4 oz. elbow macaroni
2 Tbsp. chopped onion
1/2 tsp. minced garlic
1/2 Tbsp. butter
1 Cup 2% milk
3 Tbsp. cream cheese
3/4 Cup grated cheddar cheese
1/2 Cup grated Monterey Jack cheese
2 Tbsp. sour cream
1/2 Cup Panko crumbs
2 Tbsp. grated Parmesan cheese
1/2 Tbsp. butter, melted
dash of cayenne pepper
kosher salt
black pepper
Preheat oven to 375 degrees.  Spray 2 quart casserole dish with nonstick vegetable spray.  Cook pasta according to package directions and drain.  Break cauliflower into bite sized florets, and cook in boiling water for 8-10 minutes.  Drain well, and use paper towels to absorb any additional moisture.  Cook chopped onion in 1/2 Tbsp. butter until translucent.  Add minced garlic for about 10 seconds to heat thoroughly.
For cheese sauce:  Heat milk over medium heat.  Add cream cheese, 3/4 cup cheddar, and 1/2 cup Monterey Jack cheese.  Stir until cheeses melt.  Add cooked onion and garlic.  Stir in dash of cayenne pepper and salt and pepper to taste.  Remove from heat and stir in sour cream.
Add cooked pasta and cauliflower to sauce and mix until covered.  Pout mixture into prepared pan.  Bake at 375 degrees for 15-20 minutes.
For topping:  Mix Panko crumbs with 2 Tbsp. grated Parmesan cheese and 1/2 Tbsp. melted butter.  Remove pan from oven and increase heat to 425 degrees.  Spread crumb mixture over casserole and return to oven until browned, about 5 minutes.
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 Grilled Ratatouille

 
1 medium eggplant – sliced thick
1 medium zucchini – sliced thick
1 medium yellow squash – sliced thick
1 red bell pepper – seed removed and cut into strips
1 red onion – peeled and cut into wedges
3 portbello mushrooms – sliced thick
2 medium tomatoes – diced
4 Tbsp Olive Oil
4 cloves garlic – minced
1 tsp salt
1/2 tsp black pepper
1/4 cup basil – chopped
Shredded Pecorino Romano cheese
Heat grill to medium high heat – around 400 degrees
Toss all vegetables (except tomatoes) in a large bowl with 2 Tbsp of olive oil, garlic, salt and pepper
Place vegetable mixture in metal grill basket and put onto grill
Grill vegetable mixture until all are tender and browned – stir occasionally – about 10 minutes total
Place grilled vegetables back in large bowl and toss with tomatoes, basil and 2 Tbsp of olive oil
Sprinkle with pecorino romano cheese and serve.
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