Before the summer ends, make a date with family and friends to have a picnic dinner together. Weekends can be jammed packed with things to do during the summer, so our family gets together at the local park for a picnic dinner. It’s great to enjoy the fresh air in the evening, especially if you have been in an office all day.
The effort to make a picnic dinner can be minimized if everyone brings something. Pack a blanket, a big colorful table cloth, Bocce ball, and a few candles if you decide to stay late.
Picnic Menu:
Honey-Mustard Grilled Chicken
Deviled Eggs
Baked Beans
Grilled Vegetables
Honey-Mustard Grilled Chicken
4 chicken breasts
3 tablespoons honey
2 teaspoons Dijon mustard
1/4 cup teriyaki sauce
1/4 cup orange juice
To marinate the chicken breasts, put chicken, honey, mustard, teriyaki sauce, and orange juice in large zip-lock plastic bag for a minimum of 2 hours, but can be marinated as long as 24 hours. Turn the bag over a couple of times while it is marinating in the refrigerator. When ready to grill, take breasts out of bag and place over a preheated clean grill. Cook approximately 4–6 minutes for each side, depending on size of pieces, or until done.
Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon sea salt
Freshly ground black pepper
Paprika for garnish
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, salt, and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Baked Beans
6 slices bacon, cooked and crumbled
1/2 sweet onion, chopped
1 teaspoon crushed garlic
1 28-ounce can of baked beans
3 jalapeños, diced
1/3 cup brown sugar
1 tablespoon Dijon mustard
Freshly ground pepper
Preheat oven to 350 degrees F. In a large bowl combine beans, garlic, jalapeños, onion, brown sugar, mustard, pepper, and bacon. Pour into a 9x13-inch casserole dish.
Bake for 45 minutes to 1 hour.
Grilled Vegetables
This dish can be served hot, room temperature, or cold.
3/4 cup olive oil
2 teaspoons crushed garlic
2 zucchini, sliced 1/2 inch thick
1 red bell pepper, seeds and ribs removed, and cut into wedges
1 red onion, peeled and sliced 1/3-inch thick
7 unpeeled baby red potatoes, halved and parboiled 10 minutes
Sea salt
Freshly ground pepper
1 sprig fresh rosemary, leaves removed and chopped
Combine the olive oil, garlic, salt, pepper, rosemary, and vegetables in large mixing bowl. Marinate for 1-2 hours.
Drain vegetables from marinade. Place vegetables on medium-hot grill. Turn with tongs and grill approximately 4 minutes each side.
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