Picnic it UP on the 4th of July

(This is our post from last year at this time – still a winner! Enjoy!!)

Need some picnic ideas for the Fourth of July? Yep, we can do that. Here are some great recipes to try out on your guests (including a family secret!). We’re starting off with a fruity and festive sangria, so cheers!

 *DRINKS* 

CHERRY-BLUE SANGRIA

1 bottle of dry red wine (suggested – Cabernet)
1 1/2 cups brandy
2 cups black cherry juice
2 tbsp. organic agave
12 oz. black cherry flavored sparkling water
1 cup quartered and pitted cherries
1 cup blueberries
1 cup quartered strawberries 

DIRECTIONS:
Combine ingredients except the sparkling water and let sit overnight in refrigerator. Before serving, add sparking water and stir. Serve in chilled glasses or over ice. Makes one pitcher.

*LUNCH*

CAPRESE-STYLE SANG-WICH with POTATO SALAD and FRESH CHERRIES

Here’s a great lunch menu for your holiday picnic. In our house, if a sandwich is REALLY good, it becomes a Sang-wich (think that’s Italian, somehow). We added our all-time favorite potato salad and some sweet cherries as a light dessert.  Add some fresh whipped cream to the cherries to kick it up to the next level.

CAPRESE-STYLE SANG-WICH

1/2 loaf Italian bread
1 tbsp. mayo or vegenaise
1/2 cup arugula
2 slices Italian ham (optional)
1 sliced pearl tomato
4 small mozzarella balls, sliced in half
Salt and Pepper 

DIRECTIONS:
Cut the bread in half and add spread.  Add other ingredients and season with salt and pepper. Serve immediately.

AUNT CONNIE’s POTATO SALAD

 We don’t profess that this is necessarily healthy, but once in awhile…AND this is our aunt’s secret recipe!

1 bag gold potatoes
1 dozen hard boiled eggs
1/2 medium onion, diced
1 jar Marzetti Slaw Dressing

DIRECTIONS:
Boil potatoes and eggs.  Run eggs under cold water to remove shells easily. Add dressing to eggs and potatoes while potatoes are still warm. Add onions and stir. Let sit in the refrigerator for 2 hours before serving (or overnight). You may need to add a bit more dressing before serving.

*DINNER*

SKIRT STEAK with PASTA SALAD and CORN ON THE COB

SuperHubs marinates this skirt steak for a day before grilling, making for a hearty, juicy and oh-so-delicious picnic dinner. We added a simple version of our Mediterranean pasta salad and some grilled corn on the cob to make for a really terrific meal.

K’s MARINADE 

2 cups soy sauce
1/2 cup brown sugar
4-5 garlic cloves, minced
1 tbsp. minced ginger
2 tsp. sesame oil
1 tsp. sesame seed
4 stalks green onion, chopped

 DIRECTIONS:
Add ingredients to a large plastic gallon bag. Add steak and mix up marinade over steak. Place in refrigerator for at least 6 to 8 hours.

K’s GRILLED SKIRT STEAK

1 1/2 lbs. skirt steak
Marinade

DIRECTIONS:
Add to hot grill and cook for 3 minutes on each side or to desired preference. Let it rest before serving for 5 minutes.

K’s CORN ON THE COB

Ears of corn
Salt and pepper or to make it spicier, cayenne pepper or chile seasoning.

DIRECTIONS:
Wrap corn on the cob in aluminum foil and add butter pats to your liking. Add to grill as it is warming up and cook for ten minutes on each side.  Add seasoning just before serving.

AUNT SHARON’s PASTA SALAD

1 cup diced cucumber
1 cup diced tomato
3/4 cup diced red onion
1 lb. bow tie pasta, salted, cooked and drained
3 tablespoons Wishbone Italian salad dressing
1 teaspoon Nature’s Seasons seasoning

DIRECTIONS:
Cook the pasta in a saucepan of boiling salted water until just tender, 8 to 10 minutes.  Drain and rinse under cold water.  Transfer into a large mixing bowl.  Add all other ingredients, toss with dressing and seasonings and set in refrigerator to chill.  Best if left overnight, but we can never wait that long. 🙂

Let us know what you think of Picnic-Palooza!! Enjoy your holiday!