Pack a improved picnic

August 19, 2014 - Picnic Time

GRAND RAPIDS, Mich. (WOOD) It’s removing comfortable outside, and some would contend it’s hot! It’s a pleasing time for a picnic, though make-up can be problematic. Chef Terri Rees lays out a elementary order of food safety: cold dishes need to be kept cold, and prohibited dishes need to be kept hot. That’s called a feverishness risk zone. Cold dishes need to be during or next 41° and prohibited dishes above 140°.

Keep it cool

  • You need a cooler, and maybe two. Make certain your cold dishes are entirely cold and that your ice packs or ice cubes are prepared to go.
  • If we can, container your drinks in a apart cooler. That approach when we open and tighten it, we won’t be inspiring a food.
  • If possible, solidify some of your drinks. Space is singular in a cooler, and this can reinstate some of a ice.
  • It might seem simple, though keep a cooler sealed as most as possible, so we don’t let a summer feverishness in.

Choose intelligent foods

  • Try vinegar-based salad dressings instead of mayonnaise and equivocate dips with dairy products. Substitute avocado dips or uninformed salsas.
  • Try elementary desserts like brownies, cookies or cupcakes that don’t need to be kept cold.

Pack it smart

  • Pack your non perishables in your cruise basket or tote. Don’t forget equipment like napkins/paper towels, plates, cups, utensils and forks/knifes/spoons. Throw in a integrate of rabble bags and palm wipes.
  • If we are bringing a bottle of wine, don’t forget a opener!
  • Keep all apart to equivocate contamination, and don’t over pack. You don’t wish to have to worry about holding food home and establish either it is protected or not. When in doubt, chuck it out!
  • Store dishes in apart containers. Use resealable cosmetic bags for sandwiches, cheeses, fruits, and cookies.
  • Pack your heavier equipment on a bottom of your cooler/picnic basket, and a lighter equipment on top. Nobody likes a dejected sandwich.
  • It might seem silly, though hang your containers in cosmetic wrap. That approach if it spills, your chances of it removing all over your other equipment is minimal!
  • If we unequivocally enterprise a “hot” image and won’t be around electricity, consider of creation unenlightened dishes that keep a feverishness like baked beans, casseroles, or potato dishes.
  • You can use your cooler to assistance keep heat. Designate one that is only a bit bigger than your dish, and comfortable adult some heating pads and put them in your cooler – it doesn’t know a disproportion between prohibited and cold, it only wants to say a temperature!


Try some of these recipes for a change of pace:

Smart Chicken Quinoa Roll-ups served with Roasted Corn Salsa
Serves 4 -6

  • 1 bruise belligerent Smart Chicken
  • 8 – 12 lettuce leaves (for rolling chicken)
  • 1 garlic clove, minced
  • 1 middle onion, diced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 1 red, yellow or immature pepper, diced
  • 1 crater duck batch (or as needed)
  • ¼ crater balsamic vinegar
  • 2 cups baked quinoa prepared per package instructions
  • ½ tsp Chinese 5 spice
  • Smoked paprika
  • Extra pure olive oil as needed
  • Salt/pepper as needed

Dipping Sauce

  • Red hiss jam 1 – 2 tablespoons per hurl up
  • Dark chocolate balsamic vinegar – as needed
  • 1 dump of prohibited salsa (if desired)
  • Sliced immature onions for garnish

Prepare all of a vegetables. You might use any vegetables that we wish and are not singular a reduction listed!

Heat a sauté vessel over medium/high heat. Swirl a bit of additional pure olive oil and supplement a onion, carrot, and celery. Once a onion has begun to spin translucent, supplement a garlic (you don’t wish a garlic to burn) and supplement in a remaining vegetables. Remove a veggies from a feverishness and supplement a duck to a pan. Cook thoroughly. Add in a duck batch and balsamic. Add a quinoa and a smoked paprika and feverishness thoroughly.  Taste for salt and peppers and supplement if needed. Return a veggies to a vessel and combine. Reduce any remaining glass to a salsa consistency.

Lay out 8 lettuce leaves and place an equal volume of Smart Chicken reduction into any leaf. Roll adult like a burrito and place join side down on a plate. Swirl a image with a bit of a dipping salsa and ornament with sliced immature onions.

Depending on a distance of your lettuce leaves, this recipe creates 1 – 2 roll-ups per serving. These can be served prohibited or cold, and otherwise can we can use open hurl wrappers!


Roasted Corn, Tomato Black Bean Salsa

  • 2 teaspoons olive oil
  • 1 tiny red onion, diced
  • 1 tablespoon chopped garlic
  • ¼ crater balsamic vinegar
  • ¼ crater chopped uninformed cilantro
  • 1 tablespoon chopped uninformed parsley
  • 1 teaspoon belligerent cumin
  • 1 teaspoon kosher salt
  • 2 ears roasted corn, cut off a cob
  • 1 quart cherry tomatoes (preferably heirloom), quartered
  • 1 ½ cups baked black beans, drained

Combine vinegar, onions, garlic, and seasonings and drive in a olive oil. Transfer to middle bowl, supplement corn, tomato and beans and toss good to mix. Taste for seasonings and adjust if we need to.


Pineapple Casserole
Serves 8

  • 1 crater sugar
  • 6 Tbsp. All purpose flour
  • 2 cups grated pointy cheddar cheese
  • 2 – 20 unit cans pineapple chunks, drained, with ½ crater extract reserved
  • 1 crater Ritz cracker crumbs

Preheat oven to 350 degrees. Grease a middle distance stew image with butter or vessel spray.

In a vast bowl, stir together sugarine and a flour, gradually stir in a cheese.  Add a emptied pineapple chunks and toss until good combined. Pour a reduction into prepared dish.

In a same bowl, brew cracker crumbs, melted butter and indifferent extract until good blended. Spread particle reduction over tip of casserole. Bake for 25 to 30 minutes, or until golden brown.


Watermelon and Feta Salad

  • ¼ crater creatively squeezed orange juice
  • ¼ crater creatively squeezed lemon extract (about 2 lemons)
  • ¼ crater minced shallots
  • 1 tablespoon honey
  • ½ crater good olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon creatively belligerent black pepper
  • 3 cups of baby arugula, cleared and spun dry
  • 1/8 seedless watermelon, peel private and cut into 1 in. cubes
  • 12 ounces feta cheese ½ in. diced
  • 1 crater whole uninformed packet leaves julienned

Whisk together a orange juice, lemon juice, shallots, honey, salt and pepper.  Slowly flow in a olive oil, whisking constantly to form an emulsion.  If not regulating within a hour store a vinaigrette lonesome in a refrigerator.  Place a arugula, watermelon, feta and packet in a vast bowl.  Drizzle with adequate vinaigrette to cloak a greens easily and toss well.  Taste for seasoning, supplement salt and peppers if needed.

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