Taste: Picnic Recipes–With Southwestern Flavors
A summer picnic can equal pure bliss, especially when it is accompanied by good food. But sometimes the standard picnic fare could use a little kick of flavor — a twist that matches the bold and beautiful surroundings that are Southern Utah.
Picnic food that is going to be eaten while lounging on a blanket should also be simple and perfect for eating with our hands. And so we have decided to bring a little twist to some typical picnic foods by adding some Southwestern flavors to create a bold meal that is simple and easy to prepare and to eat.
If you are looking for something a little more gourmet and romantic visit our Live section and see how you can build a romantic, gourmet picnic.
We love a good cold drink and this blueberry lemonade iced tea is refreshing and bold. Serve it up in a drink dispenser so everyone can keep coming back for more.
Blueberry Lemonade Iced Tea.
2 decaffeinated blueberry herb tea bags (we like Celestial Seasonings blueberry tea)
2 Cups boiling water
2 quarts plus 2 Cups Cold Water
1 container of instant pink lemonade powder
1 cup fresh blueberries (optional)
1. Pour 2 Cups of boiling water over Blueberry herbed tea bags.
2. Allow to steep for 2 to 3 minutes and then remove tea bags.
3. Add 2 Cups cold water.
4. Mix in lemonade powder and 2 quarts ice cold water. Add ice cubes to keep cold.
No mayonnaise to worry about, this fresh and healthy twist on salsa will have you completely addicted. This recipes can serve a crowd.
1 can corn (drained)
1 can black beans (drain and rinse well)
1 can black eyed peas (drain and rinse well)
2 jalapenos (if you want a spicey caviar leave in seeds.. if not scrape out seeds, devein & chop finely)
1/2 white onion (finely chopped)
1/2 bunch cilantro (Medium/finely chopped)
1/2 bunch green onions (medium chopped)
6 Roma tomatoes-chopped
Italian seasoning pkg-made according to directions
1 1/2 tbsp fresh lemon juice
1. place cubed avocado in a bowl and pour lemon juice on it. Just mix enough to make sure some of the lemon juice has gotten on all the avocado without mushing it. This will help preserve the colour and help your salsa last longer.
Mix all ingredients in large bowl. Keep sealed in an air tight container in the fridge to help preserve the avocados.
Serve with chips or in a burrito or on top of chicken.
Southwestern Roasted Chicken Pitas Pockets
This recipe is easy to assemble before an outing or at the outing itself and we love pita pockets for picnics. No mushy soggy bread. This is a recipe full of shortcuts. Remember we promised you simple.
1 or 2 packets of pita pockets
1 preroasted whole chicken, shredded or chunked
1 Cup fresh Spinach leaves
1 Cup of monterey jack cheese, chunked
1 or 2 avocadoes sliced.
1 oz packet of Cugino’s Tomato Lime Salsa Dipz Mix (found in the grocery stores by the powdered soup and dip mixes)
1 16 oz carton of sour cream (we used low fat sour cream)
1. Stir dip mix into sour cream. Spread a layer of dip mix onto inside of all pita pockets. Save extra dip for veggies or chips.
2. Layer spinach, chicken, avocado and cheese in pitas.
Southwest Deviled Eggs
By Tami Watari — From Our Cook and Taste Appetizer Contest.
This mix has some serious kick and we would suggest adding a little less than the whole bag of ranch seasoning mix to your deviled egg filling. These are not your standard deviled egg they have a bold flavor. You may also add your filling to sauteed jalapenos.There is plenty of filling left over.
6 hard cooked eggs, peeled and halved
1 TB Fresh cilantro, chopped
1/4 Cup thinly sliced onion
1/2 to 1 pkg of 1 oz ranch seasoning mix
1/3 Cup plain yogurt
1 tsp smashed garlic cloves
1. Remove egg yolks from hard boiled eggs. Combine egg yolks, and 3 of the egg whites in a bowl and mash with fork until well combined.
2. Add remaining ingredients and stir until evenly combined. Spoon into egg white halfs. Top with paprika if desired.