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With the beautiful weather lately it’s time to start picnicking and this week’s recipes are a twist on some traditional picnic foods.
This week chicken salad will go a little green, coleslaw gets a bit cheesy and we’ll take a British twist on hard boiled eggs.
The sandwich for this picnic is avocado chicken salad on a whole wheat hoagie bun. The recipe was not very specific and basically leaves the amounts used to your own taste. For mine, I used a large can of canned chicken to make it easier. Like many others, I’m not a fan of touching raw chicken so, when I can substitute it, the canned chicken works best for me.
I added about three chopped green onions, about three heaping tablespoons of mayonnaise and a few squirts of lime juice. The amount of cilantro depends on how much you like this herb. You don’t want the taste of it to overpower the avocado, but if you are a fan of cilantro, add a lot.
To this mixture I added the meat of one avocado and mixed it with a potato masher to make sure the avocado blended well with the chicken.
The recipe suggested serving it with chips but it is tasty on a bun as a classy summer sandwich.
Blue cheese coleslaw makes a great picnic side dish. This is a dish I came up with a few years ago after returning from Gulf Shores with some fresh fish. I wanted to put a twist on coleslaw to serve with the fish and decided to add crumbled blue cheese the cabbage and carrots. The result tasted great and is now my preferred way to make coleslaw.
When cabbage is in season and can come straight from the garden, it’s best to chop your own cabbage for the slaw. If not, and especially if you are in a hurry, the pre-shredded bags found in the salad aisle at the grocery work just fine.
No picnic in the South is complete without some sort of hard-boiled or deviled egg. It’s a wonder we all haven’t gotten gravely ill from this dish sitting out in the sun for hours at picnics.
But since we’re trying some twists to the normal, this picnic has Scotch eggs. This recipe idea came by request from a coworker.
They basically are hard-boiled eggs, wrapped in sausage, covered in breadcrumbs then deep fried or baked. Evidently in England this is a popular picnic food. They often are sold in markets across the pond for easy access as a snack or picnic food.
I was more than hesitant about this one. The photo had these lovely, slightly small Scotch eggs. The actual result was rather large and lumpy. After you wrap in sausage and bread crumbs, the result is pretty big.
The most difficult part is getting greasy sausage to cling to a slippery hard-boiled egg. After several tries, I finally got it to mold in a shape similar to the egg so it could be battered, fried and baked.
If you are tired of the same old picnic thing, these are a few options you can try to add something new to the mix.
Becca Owsley can be reached at (270) 505-1741 or email@example.com.
Avocado Chicken Salad
This recipe, found in a blog, didn’t have any measurements. The blogger just asked what was in a recipe she had somewhere and mixed it how she liked it.
In her recipe, she used two cups of chicken, one avocado, several squirts of lime juice, two to three green onions and a lot of cilantro.
The blogger served it with pitas or with chips.
Blue Cheese Coleslaw
Put the shredded carrots and cabbage in a bowl. Add a 4-ounce package of blue cheese. Mix with coleslaw dressing. The amount depends on if you want thick coleslaw with less dressing or a runnier slaw with more dressing.
Refrigerate and serve.
Preheat oven to 350 degrees. Heat oil in deep-fryer to 375 degrees.
Place whole eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Flatten the sausage and make a patty to surround each egg. After surrounding the egg, very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
Deep fry until golden brown or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.