So, you’ve decided to try and save some money this year by spending more time outdoors and less time in expensive restaurants. Well, we’re doing the same thing, so this weekend, weather permitting, we’re going for our second picnic of the season. Are you interested in the recipes for the food that will be in our wicker picnic basket on Saturday? Well here they are.
1. Grilled Banana Stuffed Peppers
You will need to prepare them ahead of time and bring them in your picnic cooler.
INGREDIENTS
- 12 banana peppers
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 8-ounce can crushed tomatoes
- 1 46-ounce can tomato juice
- 2 minced garlic cloves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 1/2 teaspoons salt divided
- 1/2 teaspoon ground black pepper divided
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese (you may prefer to use more)
- 1/2 pound hot Italian sausage
- 1/2 pound ground beef
- 1 cup breadcrumbs
ADDRESSES
Cut off the tops of the peppers and remove the ribs and seeds. Chop the edible parts of the lids and reserve. Bring a large pot of salted water to a boil. Add bell peppers, reduce heat, and simmer until tender but still firm. This should take around 5 minutes. Drain the peppers and set them aside.
Heat butter in a medium skillet. Sauté reserved chopped bell pepper, onion, and celery for 3 to 5 minutes until tender. Add the crushed tomatoes, tomato juice, and garlic. Season with basil, orogen, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes.
Meanwhile, in a large bowl, add Worcestershire sauce and Parmesan cheese. Combine ground beef, hot dog, breadcrumbs, and 1 cup of the tomato juice mixture. Using a pastry bag or sausage filling, fill each pepper with the meat mixture and pour the rest of the tomato juice mixture over the peppers.
You can roast these peppers in a pan, but I like to do them right on the grill to get that barbecue look and aroma. Grill the peppers for one hour over medium high heat or until the internal temperature reaches 160 degrees. Place the sauce in a saucepan on the grill to heat the sauce and use it for basting. I suggest spraying every 15 minutes. When the peppers are done, return them to the saucepan with the sauce and let them rest for 5 minutes before serving.
By the way, this recipe will work well in your home oven if you cook it for 1 hour at 350 degrees.
2. Potato Salad
INGREDIENTS
- 6 potatoes
- 4 eggs
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2/3 cup sweet pickle seasoning
- 2 or 3 tablespoons of mustard prepared according to your taste
- ground black pepper to taste
- 2/3 cups of mayonnaise
- 1/3 cup miracle whip
- salt to taste
ADDRESSES
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender. Drain, cool, peel and chop the potatoes.
Place the eggs in a saucepan and cover with cold water. Bring the water to a peak, cover, remove from heat, and let the eggs stand in the hot water for 10 to 12 minutes. Remove the eggs from the hot water, cool, peel and chop.
In a large bowl, combine potatoes, eggs, celery, onion, seasoning, mustard, pepper, mayonnaise, and Miracle Whip. Mix well and refrigerate until chilled. This takes a while, so I like to do it the day before so we can be ready for our picnic in the morning.
3. Grilled Corn on the Cob
I like this method of grilling corn because you get the flavor and aroma of outdoor cooking, but the corn doesn’t end up dry or burnt. In effect, you will be steaming the corn right on your grill.
INGREDIENTS
- 1 ear of corn per person (buy your corn with the husk still on)
- 1 tablespoon butter per ear of corn
- salt to taste
- ground black pepper to taste (optional)
ADDRESSES
Peel the corn husks without removing them. Remove all the corn silk and close the leaves again. Immerse in cold water for at least two hours. Preheat your grill to medium high heat (if you’re cooking with charcoal, make sure all the black burns off). Place the corn directly on the grill rack. Do not wrap in aluminum foil. Flip the corn 1/4 turn every 3 minutes until the husk is dry and golden brown on the grill rack. Total cooking time will be about 20 minutes. As I said before, your corn will have that great roasted flavor but it will actually be steamed. Personally, I don’t use salt, butter, or pepper, but you can season the corn to taste.
4. Grilled Cranberry Peaches (You’ll Love These)
INGREDIENTS
- 12 ounces of fresh blueberries
- 1 1/2 teaspoons lemon juice
- 2 fresh peaches, peeled and halved
- 5 teaspoons of brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon butter or margarine
- 1 cup of sugar
ADDRESSES
Sauté the cranberries, sugar, and lemon juice until the cranberries are cooked through and the sauce thickens. Cover and chill.
Place peach halves, cut side up, on a large piece of heavy-duty aluminum foil. Combine the brown sugar and cinnamon and sprinkle on the peach centers. Sprinkle with vanilla and drizzle with butter. Fold foil over peaches and seal. Grill over medium heat for 15 minutes or until heated through. Pour the cranberry sauce over the peaches and serve.