picnic recipe

If you like it spicy, you'll love this recipe for Nashville Hot Chicken from Delish.com.

Nashville Hot Chicken

bone-in skin-on chicken breasts, wings, and thighs

Kosher salt

black pepper

c. whole milk or buttermilk

eggs

hot sauce

c. all-purpose flour

paprika

cayenne pepper

c. vegetable oil,

brown sugar

garlic powder

chili powder

kosher salt

Great recipe and combination of spices. Very hot but manageable for the adults with pickles and ranch on the side. I served with sweet potato pancakes and syrup, weird combo but it works.

This was SO delicious ! 
l only used the oil recipe as i made a keto version . I substituted swerve brown sugar replacement  in place of regular brown sugar . Next time i am making the whole recipe .

Taste was amazing and skin came out great, but the cooking time listed was way too short for bone-in chicken Or my chicken was too thick and the temperature of the oil was a bit too hot, mine were undercooked And needed to be finished in the oven.

I love hot chicken, this is a fantastic recipe.

This was amazing and so easy.  Couldn't believe how spot on it was to some of my favorites.

The double dipping , flour, egg, batter  just wasted  the first dip. But the oil , 4thumbs up, I put less cayenne than required,  this was delicious. Spicy + sweet= fantastic

Looking for an easy sandwich recipe for lunch or to take along a fun summer picnic? This chicken and prosciutto sandwich is piled high with delicious toppings that will make your belly do a happy dance! There&#039;s a little sweet from peaches, some savoury flavour from crispy prosciutto and chicken (and a whole lotta tasty).

Chicken Prosciutto Sandwich (with peach)

chicken breast ((or use store-bought cooked rotisserie chicken))

salt

black pepper ((for mozzarella and chicken breast))

olive oil ((optional))

sandwich bread ((your favourite bread))

light mayo ((or to taste))

mozzarella

prosciutto ((about 4 slices or about 1.5 to 2 ounces))

peach (, sliced)

basil

balsamic reduction ((or honey))

To cook chicken breast, season with a little salt and pepper and drizzle with a little olive oil (optional). Place on a sheet pan (or in a cast-iron pan) in a preheated 400 degree Fahrenheit oven for about 23 to 25 minutes or until the chicken is cooked through and juices run clear. Lay to one side on a plate to rest a little (while you are preparing the rest of your sandwich) before slicing.

Meanwhile, crisp prosciutto by placing in a pan on the stovetop over medium heat, cooking until crispy (just a few minutes), turning once. Watch because it can burn quickly. Alternatively, you can place in the oven with the chicken during the last 5 to 8 minutes of cook time or until the prosciutto reaches your desired doneness. Again, watch carefully, because prosciutto can burn quickly!

Toast bread and smear mayo on one side of all 4 slices of bread.

Top 2 slices of bread with mozzarella and a pinch of black pepper.

On top of mozzarella, add cooked chicken, then crispy prosciutto, peach slices, basil and balsamic drizzle. Top each sandwich with other bread slice. Enjoy!

Vintage Macaroni Salad

lb Macaroni elbow pasta, dry

Eggs,

Mayonnaise

Onion, fine mince

Celery,

Dill pickle relish dill pickles

Vinegar, white distilled

Mustard, classic yellow

Sugar, white granulated

Salt

Paprika

pepper

Cook macaroni according to package directions. Drain and rinse under cold water until cool. Drain and set aside.

In large salad bowl, make dressing by whisking together mayonnaise, vinegar, mustard, sugar, salt, and fresh cracked pepper to taste. When well combined, add dill pickle relish and minced onion; stir well. Allow dressing to sit at room temperature for 10 minutes for flavors to develop.

Add cooked and cooled macaroni to salad bowl. Toss thoroughly in dressing until evenly coated.

Add diced celery and stir until evenly distributed.

Carefully stir in diced hard boiled egg until evenly distributed.

Sprinkle top of macaroni salad with paprika and fresh cracked pepper to taste.

Classic iceberg lettuce makes for a crisp and chunky side salad - great for sharing round at a barbecue or buffet

Iceberg with yogurt dressing

yogurt

mint sauce

tbsp white wine vinegar

iceberg lettuce

Mix the yogurt, mint sauce and vinegar with 2 tbsp water. Cover and chill until ready to serve.

Trim the end off the iceberg stalk, then halve and cut each half into 3-4 wedges. Arrange on a platter, drizzle over the yogurt dressing and serve.

This Seafood Salad recipe only takes about 10 minutes to throw together and is so much better than what you buy at the grocery store.

Seafood Salad

imitation crab meat

salad shrimp (thawed)

red onion (diced small)

celery (diced)

mayonnaise ((I used light))

lemon juice

Old Bay Seasoning (learn more about Old Bay Seasoning)

dill (or 1/2 teasoon dry dill)

kosher salt ((see note))

black pepper (to taste)

In a large bowl, combine the crab meat (broken up), shrimp, red onion, and celery.

In a small bowl whisk together the mayonnaise, lemon juice, Old Bay Seasoning, fresh dill, and salt. Taste and add pepper to taste.

Stir the dressing into the main ingredients and serve. This recipe can be stored in the refrigerator for up to four days in an air tight container.

https://www.youtube.com/watch?v=Xb-zBDxKgns

This easy Seafood Salad is so delicious and perfect on it's own or as a sandwich!

8 ounces imitation crab meat see note about using real crab meat
12 ounces salad shrimp thawed
1/2 small red onion diced small
2 stalks celery diced
3/4 cup mayonnaise (I used light)
1 tablespoon lemon juice
2 teaspoons Old Bay Seasoning learn more about Old Bay Seasoning
1/2 tablespoon fresh dill 
1/2 teaspoon salt
black pepper to taste

Instructions
In a large bowl, combine the crab meat (broken up), shrimp, red onion, and celery.
In a small bowl whisk together the mayonnaise, lemon juice, Old Bay Seasoning, fresh dill, and salt. Taste and add pepper to taste.

Stir the dressing into the main ingredients and serve. This recipe can be stored in the refrigerator for up to four days in an air tight container.

This Tuna Pasta Salad is the perfect picnic food. It is easy to throw together with light delicious flavors everyone will love.

Tuna Pasta Salad

lb medium shells (cooked, drained, and rinsed with cold water)

tuna

peas (see note)

onion

mayonnaise

dill ((or 1 teaspoon dry dill))

(see

Cook the shells according to package instructions, being sure not to over cook. Drain and rinse with cold water.

In a small bowl, whisk together the mayonnaise, yogurt, lemon juice, dill, salt and pepper.

Add the noodles, tuna, peas, celery, and onion to a large bowl. Pour dressing over it, and toss to combine.

https://embed.mediavine.com/videos/wtqgbfxrry3rvcvyor2f

These easy spinach, bacon and cheddar muffins are perfect for snacks, lunchboxes or with soup for lunch. Dig in while they&#8217;re still warm. Why not split a warm muffin in two, butter and serve with a bowl of our easy roasted tomato soup?

Spinach, bacon and cheddar muffins

tbsp vegetable oil, plus extra for greasing

bacon

baby leaf spinach

plain flour

½ tsp coarse sea salt

tsp baking powder

½ tsp bicarbonate of soda

strong cheddar,

medium free-range eggs, beaten

unsalted butter, melted and left to cool

buttermilk

fresh chives, snipped

Preheat the oven to 200°C/fan?180°C/gas 6. Grease and line a 12-hole muffin tin with muffin cases (or see tip). Heat the oil in a pan and fry the bacon for 3-4 minutes until crispy. Remove with a slotted spoon and set aside on kitchen paper.

Meanwhile, wilt the spinach by putting it in a colander in the sink and pouring over boiling water from a kettle. Refresh under cold water, then use your hands to squeeze out as much liquid as you can. Transfer to a chopping board and chop finely.

Combine the flour, salt, baking powder, bicarbonate of soda and most of the cheese in a large bowl. In a separate bowl or large jug, mix the beaten eggs, melted butter and buttermilk. Pour the egg mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cooled bacon, chopped spinach and chives until everything is evenly distributed but the batter is still lumpy. Incorporating all the ingredients quickly without over-mixing will give light, fluffy muffins.

Spoon the batter equally among the cases, scatter over the remaining cheese, then bake for 18-20 minutes until golden and risen, or until a skewer inserted into the middle of a muffin comes out clean. Remove the muffins from the tin and place on a cooling rack until ready to serve.

Salmon Salad is an easy delicious meal that makes for a healthy sandwich. Serve it in lettuce cups for a great low carb lunch!

Salmon Salad

salmon (either canned or freshly cooked (see note))

celery

dill (or 1 teasoon dry dill)

In a large bowl, combine the salmon, red onion, and celery.

In a small bowl whisk together the mayonnaise, lemon juice, fresh dill, and salt. Taste and add pepper to taste.

https://embed.mediavine.com/videos/tsxje4pb8khe1jlt77d6

This flavorful and refreshing vegan Summer Split Pea Salad is the perfect recipe to round out summer. Serve it as a light dinner or side dish.

Summer Split Pea Salad Recipe (Vegan)

green split peas

vegetable broth

cherry tomatoes (or 2 medium tomatoes, diced)

corn kernels

parsley

oregano

chives

lemon

olive oil

dijon mustard

maple syrup

Salt and pepper,

Combine the split peas and broth in a...

Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes.

Combine the cooked split peas in a large...

Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.

In a jar with a tight-fitting lid, combine...

In a jar with a tight-fitting lid, combine the lemon juice and zest, olive oil, dijon, syrup, garlic powder, salt, and pepper. Close and shake well to combine.

Pour dressing over the salad and toss to...

Pour dressing over the salad and toss to coat. Serve immediately.

https://www.youtube.com/watch?v=R3bScI4JLeI

Split peas are a little overlooked, but they are one of the easiest pulses to work with! Here, turn one bag of split peas into three different recipes - hummus, curry, and a summer salad!

Full recipes: https://wholefully.com/split-peas-4

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Turn one bag of split peas into THREE healthy meals!

This mayo-free pasta salad is packed with bold Greek flavor and fresh herbs and vegetables. Plus, it gets better with age! Allow yourself at least 30 minutes of time to let the pasta soak up all the delicious flavor. From there, wrap up this Greek pasta salad for a picnic, or serve as a vegetarian main or a side dish alongside grilled meat.

Greek Pasta Salad (No Mayo!)

farfalle ((bowtie pasta))

English cucumber, (chopped)

green bell pepper, (chopped)

cherry tomatoes, (halved)

capers, (drained and rinsed)

Kalamata olives

feta cheese, (crumbled, more or less to your liking)

lemon, (zested and juiced)

red wine vinegar

garlic cloves, (minced)

Black pepper

Extra virgin olive oil

Cook the pasta: Boil the pasta in salted water according to the package instructions (about 8 minutes). Drain and set aside briefly to cool just a bit.

Make the dressing: In a large bowl, mix the lemon juice and zest, red wine vinegar, garlic, oregano, and a good pinch of kosher salt and black pepper. Whisk to combine, and while whisking, drizzle in about 1/4 cup extra virgin olive oil.

Add the veggies: To the bowl with the dressing, add the pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and Kalamata olives. Toss to coat, then add the feta and toss again very gently.

Chill: For best flavor, cover and refrigerate for 30 minutes to 24 hours before serving. Give the salad a final toss and serve cold or at room temperature.

https://content.jwplatform.com/videos/GqNIBE1Q.mp4

Greek Pasta Salad

This Shrimp Salad recipe is easy to make and creates the perfect shrimp salad sandwiches. You will love the simple flavors in this fantastic summer salad recipe.

Shrimp Salad Recipe

shrimp (cooked, deveined, and thawed)

In a large bowl, combine the shrimp, red onion, and celery.

In a small bowl whisk together the mayonnaise, lemon juice, Old Bay Seasoning, fresh dill, and half the salt called for. Taste and add salt and pepper to taste.

Stir the dressing into the main ingredients and serve. This recipe can be stored in the refrigerator for up to four days in an airtight container.

A gorgeous cheesy bread, flecked with feta and fresh herbs, is something great to share with friends for an alfresco feast in the garden.

Tear and share feta and herb bread

strong white bread

sachet fast-action dried yeast

tsp sea salt,

tsp caster sugar

water

feta, crumbled

parmesan, grated

parsley,

chives,

egg, lightly beaten

You’ll also need…

Large baking sheet lined with non-stick baking paper

Put the flour in a large mixing bowl and stir in the dried yeast, salt and sugar. Make a well in the middle and gradually work in 3 tbsp of the oil and enough of the warm water to form a soft dough. Tip the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl, cover with a clean tea towel and leave to rise in a draught-free place for an hour or until doubled in size.

Meanwhile, mix the feta, parmesan and herbs in a bowl with the rest of the oil, then cover and chill.

Gently knead the dough once or twice (this is called knocking back) and roll out on a lightly floured surface to make a 25cm x 35cm rectangle. Sprinkle evenly with the cheese and herb mixture.

Roll the dough up from one long side to make a log shape. Cut into 7 thick slices, each around 5cm wide. Arrange 6 slices, cut-side up, in a circle on the prepared baking sheet, roughly 3cm apart, then put the last one in the middle and cover loosely with cling film. Leave to rise (prove), loosely covered with cling film, for 30-40 minutes.

Heat the oven to 180°C/160°C fan/ gas 4. Brush the top with the beaten egg. Bake for 40-50 minutes until risen, golden and cooked through. Cover the top with foil if it starts to brown too quickly. When ready, transfer the tin to a wire rack for 5 minutes to cool. Remove the loaf from the tin and wrap the bread in a clean tea towel as it cools (see tips).

Top 15 picnic recipe recipes from across the web

The most viewed picnic recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nashville Hot Chicken

Chicken Prosciutto Sandwich (with p...

Vintage Macaroni Salad

Iceberg with yogurt dressing

Seafood Salad

Tuna Pasta Salad

Spinach, bacon and cheddar muffins

Salmon Salad

Summer Split Pea Salad Recipe (Vega...

Greek Pasta Salad (No Mayo!)

Shrimp Salad Recipe

Tear and share feta and herb bread

Alex Guarnaschelli's Classic Macaro...

Cucumber Avocado Salad

Broccoli Cauliflower Salad

Top 15 picnic recipe recipes from across the web

The most viewed picnic recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nashville Hot Chicken

Chicken Prosciutto Sandwich (with p...

Vintage Macaroni Salad

Iceberg with yogurt dressing

Seafood Salad

Tuna Pasta Salad

Spinach, bacon and cheddar muffins

Salmon Salad

Summer Split Pea Salad Recipe (Vega...

Greek Pasta Salad (No Mayo!)

Shrimp Salad Recipe

Tear and share feta and herb bread

Alex Guarnaschelli's Classic Macaro...

Cucumber Avocado Salad

Broccoli Cauliflower Salad

The most viewed picnic recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine