Browsed by
Tag: Picnic

New Potato Salad with Dried Tomatoes

New Potato Salad with Dried Tomatoes

3 lb small new potatoes, scrubbed and quartered
1 1/2 tsp. salt
1 oz dried tomato halves
1/3 C. boiling water
2 T. olive oil
1 1/2 C. sliced celery
1/2 C. chopped celery leaves
4 green onions, sliced with some of the green
1/4 C. snipped fresh dill or
1 T. dried dill weed
1/3 C. reduced fat sour cream
1/3 C. lowfat plain yogurt
1 T. prepared white horseradish
1/4 tsp. pepper

Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. of the salt. Partially cover and bring to a boil over high heat. Boil gently for 15 minutes, or until potatoes are tender but still firm. Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water. Let stand 10 minutes. Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp. of the salt over potatoes, tossing lightly to coat. Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery, celery leaves, green onions, ad dill. Spoon into large bowl; cover and refrigerate at this point if preparing ahead. Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp. salt in a small bowl. Pour over potato mixture and toss gently to coat. Cover and refrigerate up to 24 hours.

Yield: 8 servings
Calories: 182
Fat: 5g
Fiber: 3g

South American Potato Salad

South American Potato Salad

1 1/4 lb. small red potatoes
1/4 C. Spanish onions, minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 jalape�o pepper, seeded and minced
2 large cloves garlic, minced
2 T. capers
3 T. red wine vinegar
3 T. olive oil
2 oz. low fat feta cheese, crumbled
2 whites of hard boiled eggs, chopped
3 T. chopped fresh cilantro, chopped
2 T. sliced black olives, optional for garnish

Boil the potatoes in simmering salted water until cooked through, 15-20 minutes, depending on size. Drain and cool. When cool, quarter or slice into bite sized pieces. Place into a bowl. Combine the potatoes with the red onion, bell peppers, jalape�o, garlic, capers, vinegar, olive oil, cheese, egg whites, and cilantro. Refrigerate until ready to serve. Garnish with olives if desired.

Yield: 6 servings
Calories: 76
Fat: 8g
Fiber: 3g

Cherry Berry Salad

Cherry Berry Salad

2 C. pitted fresh Northwest Rainier cherries

2 C. pitted fresh Northwest red sweet cherries

1 C. fresh blueberries

1 C. cored diced apples

Honey Lime Dressing (recipe below)

 

Combine all ingredients and mix well. Add Honey Lime Dressing. Refrigerate until served.Tips: Fresh blackberries, raspberries or halved strawberries may be substituted for blueberries. Fresh pineapple or orange may be added to salad.

 

Honey Lime Dressing: Combine 2 T. olive oil, 1 T. each fresh lime juice and honey, 2 tsp. minced fresh mint, 1/2 tsp. shredded lime peel and 1/8 tsp. salt; mix well. Makes about 1/3 C..

Fresh Cherry Picnic Salad

Fresh Cherry Picnic Salad

1 C. sugar snap peas

2 C. pitted Northwest fresh sweet cherries

1 medium cucumber, halved, seeded and sliced 1/2-inch thick

1 C. red radishes, cut into wedge-shaped pieces

3 T. white wine vinegar

2 T. Balsamic vinegar

1/2 tsp. sesame oil

3/4 tsp. salt

1/2 tsp. each toasted sesame seeds and grated fresh ginger root

1/8 tsp. ground pepper

 

Blanch peas in boiling salted water 1 minute; plunge into iced water to cool. Drain. Mix cherries, cucumber, radishes and peas. Combine remaining ingredients and mix well. Pour over cherry mixture and toss to coat. Marinate, refrigerated, at least one hour.

Char Siu Pork

Char Siu Pork

Char Siu Pork

 

4 pounds pork butt, cut into 1 1/2-inch-wide strips

1 T. Hawaiian salt (‘alaea)

1 C. packed brown sugar

1/3 C. mild honey

1 1/2 tsp. Chinese five-spice powder

1/2 – 1 C. hoisin sauce

3 T. whiskey

3/4 tsp. red gel food coloring, or 1 1/2 tsp. red liquid food coloring (optional)

 

Rub the pork butt strips with the salt and place in a wide rimmed pan or in a gallon-size ziplock bag. In a small bowl, combine the brown sugar, honey, five-spice powder, hoisin, whiskey, and red food coloring (if using) to make a marinade. Whisk together until well combined. Reserve one-third in a bowl covered with plastic wrap for basting the next day. Pour the remaining marinade over the pork strips and gently rub with your hands to evenly coat them. Cover the pan with plastic wrap or zip up the bag. Transfer both the reserved marinade and the pork strips to the refrigerator overnight. The next day, preheat the oven to 35O°F. Fit a roasting pan with a rack that is at least 2 inches tall. Fill the pan with a 1/2 inch of water. Lay the pork strips on the rack and roast for 20 minutes. Flip all of the strips over and baste with some of the reserved marinade. Roast for another 20 minutes. Flip all of the strips one more time and baste again before roasting for another 20 minutes. The pork should be just cooked through and still moist at the center. Transfer the strips to a wire rack set in a rimmed baking sheet to cool a bit. The pork can be served immediately or cooled completely before using for another recipe.

Better-for-You Potato Salad

Better-for-You Potato Salad

1 lb. new potatoes
1/4 C. Light Mayonnaise
2 tsp. dried basil leaves
2 hard-cooked eggs, peeled, chopped
1 medium carrot, shredded
1 medium green pepper, chopped

Cut potatoes into cubes. Cook in boiling water for 15 min. or just until tender; drain. Cool completely. Mix mayo and basil in large bowl until well blended. Add potatoes, eggs, carrots and peppers; mix lightly. Cover. Refrigerate at least 1 hour to allow flavors to blend.

Yield: 6 servings, about 3/4 C. each
Calories: 140
Fat: 5g
Fiber: 2g

Zesty New Potato Salad

Zesty New Potato Salad

2 lb. new potatoes, quartered (about 4-1/2 cups)
1/2 cup Miracle Whip Light Dressing
1/4 cup green onion slices
4 tsp. Dijon Mustard
2 tsp. honey
1/8 tsp. black pepper

Cook potatoes in boiling water until tender; drain. Rinse potatoes with cold water until cooled. Mix dressing, onions, mustard, honey and pepper in large bowl. Add potatoes; mix lightly. Cover. Refrigerate several hours or until chilled. Optional: Stir in 2 T. chopped fresh herbs, such as parsley, chives, tarragon or basil, before chilling.

Yield: 8 servings, about 1/2 cup each
Calories: 130
Fat: 2g
Fiber: 3g

Seed-Spiced Potato Salad

Seed-Spiced Potato Salad

1 1/2 lb. thin-skinned potatoes
3/4 lb. carrots
2 tsp. salad oil
1 tsp. black or yellow mustard seed
1 tsp. cumin seed
1 or 2 cloves garlic, minced
1/4 tsp. pepper
1 C. plain nonfat yogurt
1/4 C. chopped parsley
Salt

Peel potatoes and carrots and cut into 3/4-inch chunks. Place vegetables on a rack at least 1 inch above boiling water in a 5- to 6-quart pan. Cover and steam over medium heat until vegetables are tender when pierced, 8 to 10 minutes. Let stand until cool, or to cool quickly, immerse vegetables in cold water. When vegetables are cold, drain well. Meanwhile, pour oil into a 6- to 8-inch frying pan over high heat. When oil is hot, stir in mustard and cumin seeds. Cover pan, remove from heat, and shake (holding lid on) until popping subsides, about 40 seconds. Add garlic and pepper. In a wide bowl, combine seed mixture, yogurt, drained vegetables, and parsley; mix gently. Add salt to taste. Serve salad, or cover and chill up to 6 hours.

Yield: 5 servings
Calories: 188
Fat: 2.6g
Fiber: 4.7g

Curried Potato Salad

Curried Potato Salad

4 C. chopped Yukon Gold potatoes (about 1 1/2 pounds), cooked and cooled
1/2 C. golden raisins
2 T. chopped green onion (about 4)
1 Granny Smith apple, chopped
2 T. chopped pistachios
1 T. curry powder
1/4 C. apple cider or unfiltered apple juice
1 C. plain, fat-free yogurt
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
6 leaves Bibb lettuce

For the salad: Place the potatoes in a bowl with the raisins, green onion, apple and pistachios. For the dressing: In a small bowl, mix the curry powder with the apple juice. Stir in yogurt, salt and pepper. Gently stir the dressing into the potato mixture. Refrigerate for 30 minutes before serving. To serve: Place 1 lettuce leaf on each plate. Place 1 C. of potato salad in each lettuce leaf.

Yield: 6 servings
Serving Size: 1 C. Potato Salad on Bibb Lettuce

Calories: 180
Fat: 1.5g
Fiber: 4g

Italian Potato Salad

Italian Potato Salad

1 lb red potatoes, unpeeled and diced
1/2 cup diced red and yellow peppers
1/2 cup sliced scallions
1 T. minced fresh basil
2 tsp. minced fresh oregano
2 T. minced fresh Italian parsley
2 T. olive oil
1/4 cup red wine vinegar
1 T. dry white wine
2 T. Dijon mustard
1 T. sugar

In a pot of boiling water, cook the potatoes for about 15 minutes until tender. Drain. Add the peppers, scallions, basil, oregano, and parsley. In a small bowl, whisk the remaining ingredients together by hand to make the dressing. Pour over the salad and serve immediately, or refrigerate for several hours before serving

New-Style Potato Salad

New-Style Potato Salad

2 1/4 pounds small red-skinned potatoes
1 1/2 T. dry white wine
1 tsp. olive oil
2 cups chopped onions
3 T. balsamic vinegar
2 T. Dijon mustard
1 tsp. sugar
8 radishes, trimmed, thinly sliced
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced

Cook potatoes in large pot of boiling salted water until tender when pierced with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut potatoes in half. Place in large bowl. Sprinkle wine over potatoes. Heat a little stock in large nonstick skillet over medium heat. Add onions and saut� until tender, about 5 minutes. Add vinegar, mustard and sugar to skillet and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and olive oil and toss to blend. Season salad to taste with pepper. Mound salad on platter. Surround with cucumber slices and serve.

Picnic Basket Baked Beans

Picnic Basket Baked Beans

2 15-oz. cans Ranch Style Beans, drained
1 large Yellow Onion, finely chopped
1 cup BBQ Sauce
1/2 cup Ketchup
3/4 cup Brown Sugar, firmly packed
1/4 cup Jalapeño Peppers, drained and chopped
1 Tbs. Steak Sauce

Preheat oven to 350-F degrees and prepare a 2-quart glass baking dish. In a large mixing bowl, combine the beans, chopped onion, BBQ sauce, ketchup, brown sugar, Jalapeño  peppers, and steak sauce. You can elect to moderate the “heat” of the completed dish by adjusting the amount of Jalapeño peppers used.  Pour the mixture into the prepared baking dish and bake for 50 to 60 minutes. Remove the prepared beans from the oven and let stand about 15 minutes prior to packing the picnic basket, or refrigerate and take the beans with you when you’re ready to go.

 

Picnic Basket Coleslaw

Picnic Basket Coleslaw

1 large Green Cabbage, cored and shredded
3 medium Carrots, peeled and grated
1 cup Green Bell Pepper, finely diced
3 Tbs. Onion, finely chopped or grated
2 cups Mayonnaise
3/4 cup Granulated Sugar
1/4 cup Apple Cider Vinegar
1/4 cup Dijon Mustard
1 Tbs. Celery Seed
1 tsp. Salt
1/2 tsp. White Pepper

In a large bowl mix cabbage, carrots, green pepper, and onion together and set aside. In a separate mixing bowl combine mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and white pepper.  Pour the dressing over the prepared vegetables and toss to thoroughly combine all the ingredients. Cover and refrigerate overnight. Toss again before serving.

 

Yield:

Calories:

Fat:

Fiber:

 

Picnic Basket Potato Salad

Picnic Basket Potato Salad

6 to 8 Russet Potatoes, with skins left on 8 or 9 strips of Bacon, fried and crumbled
2 or 3 small Onions, chopped
3 Tbs. Pimiento, chopped
1/3 cup Sweet Pickle Relish
1/3 cup Brown Mustard
2 cups Mayonnaise

Rinse and scrub the potatoes, making sure to leave the skins intact. Cut the potatoes into uniform sizes for cooking. Place potatoes in a pot of lightly salted water over high heat. After the pot boils, reduce heat to medium and cook for 20 minutes. Drain excess water from the cooked potatoes and let cool, then chunk or slice into bite-sized pieces. Meanwhile, cook the bacon strips in a large skillet over medium-high heat. Drain excess fat on paper towels, reserving a bit of the drippings for the salad dressing. When the bacon is cool enough to handle, crumble and set aside. In a small mixing bowl, blend together the chopped onions, pimiento, sweet pickle relish, brown mustard, and mayonnaise.  Add the crumbled bacon to the potato pieces and drizzle a bit of the bacon drippings over the top. Add the prepared salad dressing and toss to evenly coat the potatoes. Refrigerate overnight and toss the mixture again before serving.

 

Yield:

Calories:

Fat:

Fiber:

 

Picnic Stuffed Eggs

Picnic Stuffed Eggs

12 hard-cooked eggs

1/2 C. mayonnaise

1/4 C. sweet pickle relish, drained

1 T. honey mustard

1 tsp. garlic salt

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

Fresh parsley sprigs, optional

 

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. Yield: 2 dozen.

 

Yield:

Calories:

Fat:

Fiber:

Picnic Bean Casserole

Picnic Bean Casserole

2 cans (15 oz. each) pork and beans

1 can (16 oz.) kidney beans rinsed and drained

1 can (15 oz.) lima or butter beans, rinsed and drained

1 medium onion, chopped

1/2 C. packed brown sugar

1/2 C. ketchup

4 bacon strips, cooked and crumbled

 

In a large bowl combine the beans, onion, brown sugar and ketchup. Transfer to a greased 2 1/2 qt. baking dish. Sprinkle with bacon. Cover and bake at 350 F for 1 hour. Uncover; bake 30 minutes longer.

 

Yield:

Calories:

Fat:

Fiber:

 

Watermelon with Fennel Salt

Watermelon with Fennel Salt

1 T. fennel seeds

2 tsp. kosher salt

12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon

6 lime wedges

 

Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Fresh Mushroom Three Bean Salad

Fresh Mushroom Three Bean Salad

10 oz. fresh white mushrooms, quartered (about 3 C.)
1 (7 oz.) jar roasted red peppers, drained, cut in strips
1 (15 oz.) can cannellini (white kidney) beans, rinsed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
2 ribs celery, sliced (1 C.)
½ C. coarsely shredded Parmesan cheese, divided
¾ C. homemade or prepared fat-free Italian salad dressing
¼ C. chopped fresh parsley

In a large bowl combine mushrooms, peppers, the three kinds of beans, celery and ¼ C. of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese.

Yield: 4 servings
Calories: 148
Fat: 5g
Fiber:

Five Fruit Salad

Five Fruit Salad

1 C. seedless grapes
1/2 C. each peeled, sliced and quartered orange, cubed cantaloupe, sliced banana and pineapple chunks
1/4 C. orange juice concentrate
1 tsp. lime juice
2 tsp. chopped mint leaves
1/4 tsp. lime zest

Mix all ingredients in medium bowl. Makes 4 (3/4 C. each) servings

Blushing Lemonade

Blushing Lemonade

2 C. fresh strawberries
1 can (12 oz.) frozen lemonade concentrate
4 C. cold water
Sugar (optional)

In blender, combine strawberries and lemonade concentrate. Puree until smooth. Stir in water. Sweeten with sugar if desired.

Lynda Dowling’s Lavender Lemonade

Lynda Dowling’s Lavender Lemonade

1 C. sugar
1/4 C. (a generous handful) fresh or 1 T. dried lavender blooms stripped from stems
1 C. freshly squeezed lemon juice, strained
Ice cubes
Lavender sprigs for garnish

Combine sugar with 2 1/2 C. water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours). Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 C. water. Stir well and watch lemonade change color. Pour into tall glasses half-filled with ice or refrigerate until ready to use. Garnish lemonade with fresh lavender sprigs.

Nectarine Basil Iced Tea

Nectarine Basil Iced Tea

This is one of the best iced tea recipes to serve at a backyard barbecue so make a lot of it.
î …
4 black tea bags
4 sliced nectarines
1/3 C. sugar
5 to 10 basil leaves

Steep the tea for 5 minutes in 8 C. water. Throw away the tea bags. Meanwhile, boil the nectarines and sugar in 1 C. water. Reserve ¼ of the fruit. Simmer for 10 minutes, then add the basil leaves and simmer for an additional 5 minutes. Remove the basil and throw away. Combine the nectarine mixture and the tea and chill.

Penne with Beef and Arugula

Penne with Beef and Arugula

2 New York strip steaks, about 8 oz. each
Salt and freshly ground black pepper
1 tsp. herbes de Provence
1 garlic clove, minced
¾ C. plus 3 tsp. EVOO
1 lb. penne pasta
¼ C. balsamic vinegar
2 tsp. Dijon mustard
¼ C. chopped fresh basil
¼ C. chopped fresh flat-leaf parsley
2 C. chopped arugula

Season the steak with salt and pepper, herbes de Provence, and the minced garlic. In a skillet, heat 3 tsp. the olive oil over medium heat. Cook the steaks for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta, reserving ¼ C. the cooking water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ tsp. salt, ½ tsp. pepper, the basil, parsley, and ¾ C. olive oil. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water. Set aside. Slice the steaks thin and add to the pasta with the arugula. Add more dressing, and season with salt and pepper as needed.

Ma’s Spaghetti Salad

Ma’s Spaghetti Salad

Cook 1 lb. Spaghetti, then rinse in cold water. Add 1/2 C. Good Seasons Italian Salad Dressing, cut up green or purple onions, celery, green peppers, tomatoes, radishes. Add 1/2 of a 2.75oz. bottle of Johnny’s Salad Seasoning. Mix well and chill. Toss and add pepper when serving.

Two-Bean Salad

Two-Bean Salad

10 ounces green beans
2 (15 to 19 oz.) cans cannellini beans, rinsed
1 pint cherry or grape tomatoes, halved
1 red onion, sliced
1/4 C. olive oil
1/4 C. fresh lemon juice
2 tsp. grated lemon peel
Salt and pepper

Cut green beans into 1-inch lengths and cook in a saucepan of salted water until crisp-tender, 4 to 5 minutes. Rinse under cold water; dry on paper towels. In a large bowl, toss together ingredients; season with salt and pepper. Let stand at least 15 minutes and up to 2 hours before serving at room temperature.

Fresh Plum and Lime Custard Hand Pies

Fresh Plum and Lime Custard Hand Pies

1 1/4 C. chopped plums
2-4 T. sugar (see note above)
1 T. cornstarch or arrowroot powder
Enough pie dough for one double crust pie
8-10 T. lime curd (about 1 T. per pie)
1 egg, lightly whisked
Demerara sugar, for sprinkling (optional)

Preheat oven to 350 degrees. In a medium bowl, combine plums, sugar and corn starch; set aside. Roll pie dough to about 1/8″ thickness in one or two rectangles (two is easier to manage; they do not need to be perfect rectangles). Using a sharp knife or pizza cutter, cut strips that are about 4″ wide and 10″ long (again, these are rough measurements that don’t need to be exact). Place about a T. of lime curd in the middle of the strip, about 2 1/2″ from the bottom edge. Pile a spoonful of plums on top and fold each strip in half, making a hand pie that is roughly 4″ wide and 5″ long. Line up the three cut edges and crimp closed with a fork. Transfer finished hand pies to a parchment lined baking sheet. Add a splash of water to the egg and whisk some more to make an egg wash. Using a pastry brush, brush egg wash over the top of each hand pie. Sprinkle with demerara sugar and bake in preheated oven for 20-22 minutes, until the crust is golden brown. Remove from oven and allow pies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to finish cooling completely. Serve warm or keep for up to 2 days on the counter or up to 4 in the refrigerator.

Rare Roast Beef Baguettes with Roast Tomato and Currant Chutney

Rare Roast Beef Baguettes with Roast Tomato and Currant Chutney

¾ C. thickened cream (35% whipping cream)
¼ cup Dijon mustard
¾ C. finely grated parmesan
2T. olive oil
2lb. beef fillet, trimmed
2 sourdough baguettes
2 cups (loosely packed) arugula

2/5 lb. large cherry tomatoes, such as Johnny love bites
2 long red chillies (possibily fresno; or try asian market)
1/3 cup olive oil
2 Spanish onions, finely chopped
2 garlic cloves, finely chopped
100 ml red wine vinegar
200 gm light brown sugar
2 tbsp currants, soaked in warm water until plump, water discarded

For roast tomato and currant chutney, preheat oven to 180C. Scatter tomatoes and chillies on 2 oven trays lined with baking paper, drizzle with 2 tbsp oil and roast until golden (30 minutes). Remove skin and seeds from chillies if desired, finely chop flesh and set aside with tomatoes. Heat remaining olive oil in a saucepan over medium heat, add onion and garlic and stir occasionally until tender (10-12 minutes). Add tomato, chilli, vinegar and sugar, season to taste, reduce heat to low and stir occasionally until thick (45-55 minutes). Season to taste, stir in currants and set aside to cool. Makes 500ml. Combine cream and mustard in a small saucepan over medium heat, bring to just below the simmer, add parmesan, stir until melted, season to taste and set aside to cool. Preheat oven to 140C. Heat olive oil in a large frying pan over high heat, season beef fillet to taste and cook, turning occasionally, until browned (1-2 minutes each side). Transfer to an oven tray and roast until cooked to your liking (25-30 minutes for medium-rare). Set aside to rest (30 minutes), then thinly slice. Halve baguettes lengthways and spread bases with chutney. Top with roast beef and rocket, drizzle with mustard cream, season to taste and serve.

Cat Cora’s Parmesan, Prosciutto, and Arugula Sandwich

Cat Cora’s Parmesan, Prosciutto, and Arugula Sandwich

Cat Cora says: This recipe is fast and easy and luxurious and satisfying. For me, it’s a fallback dinner-something I can make much faster than the time it takes to have a pizza delivered. It’s also perfect picnic food, packed in a basket with a bottle of wine, and terrific at a tailgating party, or as an appetizer. If you leave out the truffle oil, the sandwich is still delicious, but doesn’t have the same flair. Long, flat ciabatta loaves can be hollowed out quite easily. Before I start layering, I divide the ingredients into two equal amounts, so neither sandwich is shortchanged.

2 ciabatta loaves, 12-14 inches long
2 tsp. best-quality-extra-virgin olive oil
8 oz. prosciutto, thinly sliced
1 1/2 C. baby arugula
6 oz. Parmesan cheese, thinly sliced or shaved
2 tsp. truffle oil

Cut the ciabatta loaves in half lengthwise. With a big spoon or your fingers, hollow out both halves of each loaf, leaving a shell approximately 1 inch thick. (Stash the ciabatta innards in a resealable plastic bag in your freezer and use them when you need bread crumbs.) With a brush, very lightly coat the insides of the hallowed-out loaves with olive oil. Or, if you don’t have a brush, pour the oil into a small bowl and use a spoon to dribble it onto the bread.
Layer half the prosciutto, arugula, and cheese in each hollowed-out loaf. With a spoon, drizzle the truffle oil over the meat, greens, and cheese. Replace the top half of each loaf and slice into rectangular sandwiches, each about 2 inches wide. Serve or wrap in foil for a picnic.

Women’s Health Picnic Chicken

Women’s Health Picnic Chicken

2 bone-in chicken breasts, skin and fat removed
4 chicken drumsticks, skin and fat removed
2 tsp. salt-free seasoning, such as Mrs. Dash

2 T. all-purpose flour
1/4 tsp. salt
3 T. egg white substitute
2/3 C. panko

Preheat oven to 450 degrees F. Coat medium nonstick baking pan or sheet with olive oil spray. Cut each breast in half. Spoon flour, seasoning, and salt into medium bowl and mix. Spoon egg white into second medium bowl. Lightly beat with fork until slightly bubbly. Set bowl next to bowl with flour mixture. Pour bread crumbs into third medium bowl. Place bowl next to bowl with egg white. Dip chicken pieces into flour mixture, making sure to coat them evenly on all sides (except along ribs for breasts). Shake off excess flour. Dip into egg white until covered. Let excess drip away and then roll in bread crumbs. Place breasts (ribs up) and drumsticks on prepared pan. Repeat with remaining pieces, placing on pan so they don’t touch. Lightly coat with olive oil spray. Bake 10 minutes and then carefully turn chicken, being sure not to remove breading, and continue to bake 10 to 15 minutes longer or until breading is crispy and chicken is no longer pink inside. Serve immediately.

Yield: 4 Servings (1 breast, 1 leg)
Calories: 300
Fat: 4.5g
Fiber: 0g

Esquites

Esquites

Esquites

 

2 cups fresh corn kernels, just cut from cob

2 tablespoons unsalted butter

1 serrano pepper, diced (about 2 tablespoons)

1/2 teaspoon salt

2 tablespoons mayonnaise (low fat is fine) or Mexican crema

1/8 teaspoon cayenne pepper

1/4 teaspoon chili powder

2 tablespoons queso fresco or cotija cheese, crumbled

1 lime cut into wedges (optional)

 

Heat the butter in a medium pan. Add the serrano pepper and sauté for 2 minutes. Add the corn kernels and salt. Sauté for another 4 minutes and remove from heat. Let the mixture cool slightly and stir the mayonnaise in. Move to a serving bowl. In a separate small bowl mix the cayenne pepper and chili powder. Sprinkle as much of the powder mixture on top of the corn as you want. Top with queso fresco and lime juice (optional). Serve immediately.

Compressed Italian Sandwich

Compressed Italian Sandwich

Compressed Italian Sandwich

 

1 Ciabatta loaf

3 T. Pesto Sauce

1/4 pound Turkey, sliced thin

1/4 pound Ham, sliced thin

1/4 pound Pepperoni, sliced thin

1/4 pound Provolone, Swiss or Havarti

1/2 C. Pepperoncini, Deli-sliced

3 Roasted red peppers, (or One 8-oz. Jar)

1 C. Fresh basil leaves

 

Slice the Ciabatta in half lengthwise. If your Ciabatta is thick, remove some of the bread from the center. Layer sliced deli meats and cheese followed by the pepperoncini and roasted peppers. Top with the basil leaves. Cover with top layer of Ciabatta. Place the entire loaf on a small cutting board and wrap with plastic wrap around the loaf and cutting board. Place two foil wrapped bricks or a cast iron pan on top of the wrapped loaf. This will weight down the sandwich and compress the ingredients together. Refrigerate at least 3 hours or overnight. Remove from the refrigerator. Cut away the plastic wrap and cut into individual sandwiches. (If the sandwich is going to be wrapped up longer than 24 hours, I add the basil right before I slice it, as it has a tendency to wilt.)