Grab The Picnic Basket

It's Memorial Day Weekend! The official gateway to summer! We've waited through a cold winter, a very wet spring, and now we can see the sun and feel the warmth on our face again. 

Summer is the perfect time to grab the picnic basket, pack the cooler and head to a favorite park for a old fashion picnic! I was talking to someone the other day how it's becoming a forgotten tradition; and I for one am on a mission to make sure it doesn't totally go to the wayside.

When I was growing up, we went on too many picnics to count. I know why too. It was cheap entertainment! Sometimes dad would splurge and get a bucket of KFC to take with us, but most of the time it was mom packing some yummy favorites and us heading out on a Sunday afternoon. It is something I've tried hard to continue with my family, and if you ask my boys I think they would say I've done a pretty good job!

This retro recipe would be perfect for eating on a blanket or picnic table. It comes together in almost no time, and  you can easily pack it separate from the buns or bread, and assemble sandwiches on site! 

 If you read it and think it sounds familiar, yes, it is my version of the stuff sold at deli counters when we were kids! At our house, we call it "poor man's ham salad"! 

If you haven't taken a picnic in a while, now is your chance. It doesn't have to be fancy (this recipe proves that) to be fun! Pack up the car. Tell the kids to leave the devices at home and see what adventure awaits you!

Sandwich Spread

1 lb. bologna, chopped

2 hard boiled eggs, halved

1/3 c. sweet relish

1/2 c. mayo

Salt and Pepper to taste

Place all ingredients in food processor. Pulse until fine. Chill until ready to eat. Serve with buns.

Shared at Weekend Potluck

Barbecue Season IS Coming

When spring has sprung one day, and the next there are snowflakes are falling from the sky I keep telling myself over and over warmer weather is on the way. 

It has to be! The first official day of spring is this week, it is staying light out until 7:30 or later, and I am starting to crave all things dubbed "warm weather" food. ALL of these are signs my favorite time of year is right around the corner. 

So this past weekend when the sun was shining and the thermometer went above 50, it was time to grill! I had my Barbecue Burgers on the menu, with some roasted asparagus and wanted a summer side dish too! Obviously the first two things that came to mind were either potato or pasta salad. Well, we had just had potato salad so pasta salad it was. Macaroni to be exact; and it was time for something new. We all adore Mom's Macaroni Salad, but I wanted to try something new. 

I didn't know for sure what it would have in it, but I knew it would have LOTS of hard boiled eggs in it. A little brainstorming and taste testing later, I had complete success. In fact, Mr. E tasted it when it was still half warm and said "I don't even care it's warm. We need lots of that. Lots and lots." I knew it was a winner! 

With all those backyard barbecues and cookouts that are coming our way, one more macaroni/pasta salad recipe is sure to come in handy. Not to mention the graduation parties, bridal, baby showers and picnics, there will be so many times to eat this I can't wait! But if you don't want to wait...I think it would be super tasty with your Easter ham too!

Country Macaroni Salad

1 lb. elbow macaroni

6 hard boiled eggs, chopped

2 celery ribs, diced

1 1/2 cups mayo

2 tsp. yellow mustard

2 TBS sweet relish

1/4 tsp. onion powder

1 TBS Worcestershire sauce

1 TBS dried parsley

1/2 tsp. celery seed 

Salt and Pepper to taste

Cook macaroni, rinse and drain. Place in large bowl in fridge for 20-30 minutes to chill. In a medium bowl mix mayo, mustard, relish, onion powder, Worcestershire, parsley, celery seed, salt and pepper. When macaroni is chilled, add chopped eggs and celery. Stir combine. Pour dressing over mixture. Stir well. Chill in fridge until ready to serve. Stir before serving.*NOTE* Allowing the macaroni to chill not only cools it, but it also prevents the salad from becoming watery.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Hurry Up Picnic Weather

Summer time picnics are one of life's most simple pleasures, and something our family has been enjoying for a few generations now. They are part of some of my best memories as a kid, both with my grandparents, and with my mom and dad; and now I've carried on the tradition with Alex.

This year we are looking forward to introducing Max to the tradition, and we can't wait! Sure he won't be able to enjoy most of what is packed in the picnic basket, (And yes, for those wondering, I own an actual picnic basket!) but that's okay. It is more about the experience than the food. Well, kind of. The food is super important too.

We have our favorites. The stuff the boys always want me to pack, but I try to keep it fresh and new too. After all, we go on so many picnics every summer, I don't want it to become boring!

Pasta salads are a must, so it's a good thing I have a thousand versions, or so it seems. This is our first new one of the season, and it's a doozy! Super simple, but packed with flavor. If you can boil pasta and chop veggies, you can whip this up. It makes a great light supper on a warm night too. Just add some fresh fruit and crusty bread on the side. Or, make a batch on the weekend, and you have lunch for the week.

I can't wait until the sporadic warm days are more consistent, the rainy spring days subside, and we are loading up the SUV with coolers, that trusty picnic basket and head off to make more family memories!

Greek Pasta Salad

2 (12 oz.) boxes bowtie pasta

1 seedless cucumber, chopped

1 pint cherry tomatoes, halved

1 (6 oz.) jar kalamata olives, halved 

1 (4 oz.) container feta cheese, reserve a little for top

1 red bell pepper, chopped

1 c. Greek Salad Dressing

Cook pasta according to package directions. Rinse with cold water and drain well. In a large bowl combine pasta and rest of ingredients. Stir well to combine. Chill a few hours before serving. Garnish with extra cheese.

Summertime Picnics

Tis the season! No! Not that one. We've got another 6 months before that. I'm talking about outdoor eating season! All those occasions we find all summer long to enjoy our favorite summer time foods in the warm sun! From cookouts and barbecues, to one of our families favorites, picnics, this time of year we find ourselves eating outside more and more!

Does your family still enjoy a good old fashion picnic? If you haven't went on one in a while, I say seize the day! They are literally one of the summer time activities we look forward to the most! Plus, they can be a ton of fun on cheap! Pack up the trusty picnic basket (I have a couple!) with yummy food, find a local park and you've got yourself a days worth of fun.

Now when it's picnic time in our house, we all of our assigned jobs. Little E usually gets to have input into which of his favorite spots we are going to visit. Mr. E loads up the car and drives. And me? Well, I'm in charge of food of course! We have the standbys we like to have every time, but I also like to come up with new things to make each picnic a culinary adventure.

So when my new friends at Smithfield offered to send me some of their delicious boneless sliced hams to play around with, I knew it was time to take my every day ham salad recipe and kick it up a notch. A friend had recently shared with me her version, and I thought combining the two would be a perfect match.

You can serve this on bread, toast, rolls, or what I used, some buttery croissants. In fact, I love using those on picnics because I can pack them separately from the salad itself and easily assemble them on site. That way our sandwiches aren't mushy by the time we are ready to eat. If you love deviled eggs, this tasty twist will be right up your alley!

Summer was made for getting outside and enjoying every last sunny minute. And what makes it even more fun? When you can take some delicious food with you and only add to the enjoyment!

Deviled Ham Salad

2 c. finely chopped ham

2 ribs celery, diced

4 hard boiled eggs, chopped

2/3 c. mayo

1/2 tsp. yellow mustard

1/2 tsp. Cajun seasoning

1 TBS dried parsley, plus extra for garnish

Black Pepper to taste

In a large bowl combine ham, eggs and celery. In a medium bowl whisk together mayo, mustard, Cajun seasoning, pepper and parsley. Pour over ham mixture. Chill for at least an hour before serving. Serve on buns, toast, with croissants or crackers. 

Disclaimer: Smithfield provided me with some samples to use in recipes. The thoughts and opinions are all my own.