Tag Archives: Picnic Food

Recipe Collection: Perfect Picnic Potato Salad

mar. 29

Can you believe we’ve reached the end of March already? Where has the time gone? Not only that, but we’re heading into the long Easter weekend. Do you have your meal ideas worked out? Check out this very delicious Perfect Picnic Potato Salad. It’s a quick contribution to a potluck (whether you’re picnicking or not)! The potatoes will need to be boiled, which puts a lot of steam into your kitchen. Remember to turn your range hood fan on at least 15 minutes prior to cooking, and leave it running about 15 minutes after you’ve finished cooking.

Have a wonderful Easter long weekend! Check out more of our great recipes.

Perfect Picnic Potato Salad

  • 2 quarts chicken stock
  • 2 lbs nw baby potatoes, unpeeled
  • 3/4 cup┬ávegetable oil
  • 1 egg
  • 3 Tbsp Dijon mustard
  • 2 Tbsp fresh dill, chopped
  • 1 tsp red wine vinegar
  • 1 tsp lemon juice
  • salt and pepper, to taste
  • 1/2 cup sour cream
  • 3 celery stalks, thinly sliced
  • 1 sweet onion, thinly sliced
  • 1/4 cup chives, chopped
  1. Bring chicken stock to a boil. Add potatoes. Cook until potatoes are just tender. Drain.
  2. In a food processor (or with a blender or whisk), combine 3 Tbsp of the oil, egg, mustard, dill, vinegar, lemon juice, and pepper. Blend until well combined. Slowly add remaining oil in a steady stream. Add sour cream and stir to combine.
  3. Slice potatoes into quarters. Combine potatoes with celery and onion. Pour dressing over top and stir until combined.
  4. Garnish with chives. Check for seasoning. Refrigerate until needed.

Enjoy!

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Slow Cooker Recipes for the Summer!

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We may be heading toward summer, but don’t relegate your slow cooker to the dark recesses of the storage cabinet. I know, I know, the slow cooker is ideal for fall and winter. The weather’s getting pretty hot now. Who wants to chow down on thick stews?

Well, no one, of course. But, if that’s all you think the slow cooker is good for, your sadly mistaken. I admit, I was that person, too. Literally, for years, I would pack my slow cooker away every spring and then dust it off every fall. But no more!

The slow cooker is as useful throughout the summertime as it is all winter. Think: pulled pork sandwiches, corn on the cob, a light frittata, cinnamon buns … all this and so much more can be cooked up in your slow cooker. The best part? You don’t have to heat up your kitchen at all!

Tell me, what are your favorite summertime slow cooker recipes?

Pulled Pork BBQ Sandwich

Pick up some thick, Italian-style buns, load them up with a good helping of this pulled pork, and top with citrus coleslaw! Alternatively, wrap the filling in warm tortillas.

1 – 5lb pork roast (a cheaper cut will work just fine here)

1 tsp salt

1 tsp pepper

1 bottle of your favorite BBQ sauce

1-1/2 cups beef broth

1/4 cup brewed coffee

  • Sprinkle roast with salt and pepper. Place inside the slow cooker bowl. Add remaining ingredients.
  • Cook at Low for 6 to 8 hours, until fork tender. Adjust cooking time according to the size of your slow cooker.
  • Carefully lift roast onto a cutting board. Using two forks, pull meat apart.

Citrus Coleslaw

1/2 green cabbage, shredded

1/2 red cabbage, shredded

2 carrots, shredded

1/4 fennel bulb, shredded

1 orange, zest and juice

1 lime, zest and juice

1/4 cup cilantro, chopped

Salt

Pepper

  • Toss the first three ingredients in a large bowl until well mixed.
  • Add orange and lime juices and zest. Stir till well combined.
  • Season to taste.
  • Garnish with cilantro.

Let sit for about an hour. Enjoy!

Slow Cooker Corn On The Cob

6 ears of corn (Or however many fit into your slow cooker. Corn can be broken in half if that helps them fit better.)

  • Wrap each cob in foil.
  • Cook on Low for 5 to 7 hours.