Yum! Yum! Yum!: Picnic Recipes

Showing posts with label Picnic Recipes. Show all posts

Feb 9, 2021 No comments:

BellPepper & Mushroom Grilled Panini Sandwiches

I have recently ventured into these Veggie Panini Sandwiches not knowing they could become family favorite and could be a super hit on the dinner table or on the road trip. I always loved the Bell Pepper and Onion filling that Charley Phili Steaks use in their Sub Sandwiches, I always ask for that just that filling to make a veggie sandwich out of it from their store. They are so goood, if you haven't tried yet, you gotta give it a try! However one day I have replaced their steak with Mushrooms and copy cat (aka inspired by ;-)) their Sub and converted into Veggie Panini Sandwich, and Boy, that was a super hit and turned into super delicious. Since then Bell Peppers and Mushrooms have become regular staples on my grocery list. Here is the recipe for you, Njoy!

Ingredients:

Bell Pepper - 1

Mushrooms - 10 to 15 or small package ( Baby Bella Mushrooms are preferred)

Onion - 1 medim

Multigrain Bread Slices - 10 (any bread of your choice will work, pick ThickSlice Bread)

Cheese - 2 cups

PAM or OilSpray - to spray on Panini Griddles

Spices:

Pink salt

Black Pepper - freshly ground

Crushed Red Pepper

Gadgets - Panini Sandwich Maker is preferred to get nice char effects, if not these can be made on stove top too

*yields - 5 Sandwiches

Preparatory Steps:

Clean and wash Bell Pepper, remove stem and remove the seeds & membranes inside. Chop into thin slices of 2 1 in length
Remove and trim edges of Onion, wash in water, thinly slice them into 1 inch length
For Mushroom, remove the stems at the bottom and clean the mushrooms with wet kitchen towel to remove any dirt on top. (DO NOT wash mushrooms, they become soggy quickly when you saute). Chop mushrooms into thin slices.

Method:

Heat a non-stick pan on stove and once hot, add 1 tsp of oil and saute the BellPeppers first until they wilted slightly and should be still crunchy. Add lil bit of salt and freshly ground black pepper. (it enhances bell peppers taste), transfer peppers to a plate
In the same pan, now saute onion slices, until they turn slightly browned and caramelized; Transfer these to a plate
Now Finally saute the mushroom in the same pan, they ooze some water, let them simmer until they become slightly dry, add salt and crushed red pepper flakes (that enhances mushroom taste), transfer to plate.
Switch off the stove, now you are ready to grill.
Start the Panini Grill and spray with PAM or oil generously
First keep the 2 bread slices on grill and toast slightly, then reverse them, on one bread slice add mixture of sautéed onion, bell pepper and mushroom, sprinkle with 1 - 2 TBSP of cheese, top with another bread slice that is already toasted. Press hard and cook for 1-2 min on grill, until the cheese melts. Now remove the Panini Sandwich from Panini grill, cut them diagonally or in 4 squares and serve right away when cheese is smothered and melted.
Repeat the process until you are done with making all the sandwiches.

Packed and ready for Road Trip!

Tips:

Today i still have some stuffing left and I am out of bread, so i have used the Tortillas instead that are handy, and they turned into a good looking Quesadillas that are approved by kids.
These will be perfect for Roadtrips and/or picnics; and a great veggie finger food for game parties too.

Made this Grilled Panini Basket for SuperBowl 2021! GoBucs!

Hope you have enjoyed this quick magical and kids friendly recipe, will be back with another interesting one soon Until then take care!

Keep Smiling and Spread the Joy!

-Mythreyi

Jan 27, 2021 No comments:

Veg & Egg Puffs ~ Kids Corner

When I was a kid Puff is an exotic snack, matter of fact any bakery items are like that, since these can't happen at home like any other regular snack or deep fried snack. But Thanks to this country (US) where Oven is default gadget in the kitchen and any bakery items can be made in jiffy with less effort. So recently when our cousin came to US for studies and visited us, I made these Veg Puffs possible when he mentioned he is craving for those. He astonished with thought itself that Puffs can be home made and later thrilled how easy it was to make once you have Puff Pastry Sheets at hand, and very happy at the end how tasty they turned out. ( yeah we got him trained on how to make best Puffs!;-)). Usually these are very addictive for me, that's why i don't keep these Pastry Sheets handy, otherwise I will eat more than my kids. Though it is quick and easy snack, it is little on the high calorie side, Kids can handle it well as they are at growing age, for grown-ups watch out for calorie intake and limit with at most 1 or 2 in a batch. I have to warn you because these are so addictive. Here is the recipe, Njoy!

Ingredients:

Puff Pastry Sheets - 2 (I always use Pepperidge Farm Brand)

Potato Filling - 1 cup

Boiled Eggs - 2 ( 4 - halves)

*yields - 10 Puffs

Preparation:

Thaw the pastry sheets for about 1 hour

Cut each boiled egg into half, you will have 4 halves

Before they go in Oven, notice the ridge effect!

Method:

Unfold the pastry sheets cut into equal pieces (each pastry sheet you will get about 5 puffs)
On each puff sheet, place potato filling on one side and fold it with other side so that they are closed like book. Seal the edges by pressing with fork, it gives nice ridge effect.
Use Egg halves (facing Yellow/Yolk part down side) as filling in some sheets and repeat the process until all sheets are done
Heat Oven to 400 F, arrange the prepared Puffs on Baking Sheet.
Once oven is pre-heated, bake Puffs for about 15 to 17 min. (watch out the last 2 min to avoid any burns or over baking)
Once oven is done Ta daaa, Hot Veg and Egg Puffs are Ready to be served. Serve as it is and with some ketch-up on the side.

Hot and Tasty Puffs Ready!

Notes/Tips:

Thawing the pastry sheets is the only critical step you need to remember (so plan accordingly). Keep the sheets at room temperature to thaw at noon, in case you are making these as evening snack.
To save time, I keep Potatoes and Eggs in Pot in Pot, in Insta Pot, Pressure Cook mode for 10 min, so that boiling can be done at once.
Optionally You can apply egg wash on each of the Puff before it goes to Oven to get nice char effects on top (just like the bakery ones)
If you want to experiment more, having less puff sheet and more filling, then you can use half of the sheet, place filling in the middle and fold the sheet on four corners. it looks like a flower shape.
Or you can keep the filling one side of big pastry sheet (with out cutting into small pieces) and fold and roll like a log, cut the log into circles and bake. You will get like pin wheel shape snack. (for this shape, baking 14 to 15 min is enough, otherwise they get burnt)

Puffs experimented in many forms! :-) ( Flowers and PinWheels shape in one plate)

Hope you have enjoyed this Yummy and Exotic Snack Recipe,

Will be back with another one soon

Until then Keep Smiling and Spread the Joy

-Mythreyi

Oct 30, 2014 3 comments:

C4 - Tea Sandwiches

Okay, the real name for this recipe is Tea Sandwiches, but C4 is the name I have given. Because there are 4 Cs in this recipe, Capsicum, Creamcheese, Carrot, Cranberry, my son who is super fan of Starwars says 'WhoooOhooo, these are perfect food for CP4!' If you are having StarWars theme Birthday party this could be a nice theme related snack item on the menu! As the later part of the recipe name says, these are best to have at Tea Time, and these are perfect choice as Picnic Food too. I have made these recently when we went to Ray Roberts Lake for Picnic and Kids and Grown Ups loved these! Here is the recipe,Njoy!

Ingredients:
Creamcheese - 1 block ( 8 Oz)
Capsicum - 1/2 Medium ( Bell Pepper)
Carrot - 1 Medium
Cranberry - 2 Tbsp ( Dried)
salt - 1/2 tsp
Black Pepper - 1/4 tsp
Mayo - 1 Tbsp ( Optional)
Grated Cheese - 1 Tbsp (Optional)

Preparatory Steps:

First Wash and Peel Carrot, grate with grater in small cut setting ( so that carrot pieces are not big flakes).
Cut the Medium Capsicum in half and remove the stem, seeds and membrane. Wash it thoroughly and chop into very small pieces.
Roughly chop the dried cranberries into small pieces.
Leave Cream Cheese at room temperature for 30 minutes or until it becomes soft

Method:

Take a wide medium bowl and add Cream Cheese to it. If you are using Mayo add to creamcheese and mix well. Add salt and black pepper and mix well.
Now add grated carrot, chopped capsicum pieces and mix well. Finally add chopped dried cranberries and mix well so that everything incorporates well with creamcheese. If you are using Cheese now add the cheese mix well.
Now take the bread slices and trim the edges. Spread the creamcheese mixture on one bread slice and top with another and press it gently so that it is sealed and cut them into half. That's all, C4 Sandwiches are ready to be served.

Notes:

Mayo helps the creamcheese to soften quickly. If you are in rush and didn't have time to leave the cream cheese outside allowing to it to soften, then definitely use Mayo. Otherwise it is optional.
The cream cheese mixture should not be very runny or very thick, it should be spreadable that is the right consistency.
Cheese will add more cheesy texture, this is optional, if you don't like you can totally skip.
I have used healthy bread options like multi grain and whole wheat. You can try using Brown Bread as well, try different color breads that makes the assortment look pretty as well.
You can leave the creamecheese mixture in the refrigerator for 30 min that helps to settle all the flavors in the spread.
If you are taking these to picnic, wrap each sandwich in cling wrap so that it will be mess free at the picnic spot.
You can cut them horizontally, vertically or diagonally to make different fun shapes. Or cut each sandwich into four squares to make them as bite size.

You can do mix and match of veggies inside in these sandwiches! Following are some more combinations that you can try:

Carrots, Olives and CreamCheese
Jalapeno and CreamCheese
English Cucumber and CreamCheese

Check out all other Picnic Recipes as well.

will be back with another great recipe,
take care until then!
-Mythreyi

Mar 10, 2014 2 comments:

Cauliflower Egg Porutu ~ Cauliflower Egg Scramble

This is another everyday simple recipe that is made with cauliflower. This recipe comes from my mom-in-laws kitchen. I usually make Egg and Broccoli Stir-fry which is popular in my family ( that is made with Broccoli and Boiled Egg). When my MIL was here at my house, she suggested to make Cauliflower and Egg stir-fry, I was thinking Cauliflower and Boiled Egg combination, wondering how that would taste. But then she corrected me that it is Cauliflower and Scrambled Egg Stir-Fry. That is Cauliflower will be sauteed on high until it becomes tender and get scrambled with whisked eggs and gets the final touch of some herbs like Cilantro or Spring Onions. This is goes very well with Rice, Roti. But my preference and favorite way of eating this is wrapping it in a roti like a Roll which will be handy for lunch boxes or picnics. Some times I try this on sandwiches for breakfast. Here is the recipe, Njoy!

Ingredients:
Cauliflower - 1 head (or 2 cups florets)
Onion - 1/4 medium
Green Chili - 2
Clove - 2
Cinnamon - 1 inch stick
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1/2 tsp
Eggs - 3
salt - 1 tsp
black pepper - 1/2 tsp
cilantro or spring onions - 2 Tbsp
Oil -2 Tbsp

Preparatory Steps:

Separate florets from cauliflower head and wash them by keeping under running warm water. Leave them in warm water with some salt for 10 min. Drain them completely and microwave for 3 min.
Chop Green Chili and Onion finely.
Beat Eggs in a medium bowl, whisk together well and add 1/2 tsp salt and 1/2 tsp black pepper.

Method:

Heat non-stick pan on the stove add oil to it. Once the oil is hot, add Clove, Cinnamon and Cumin Seeds. Saute them for 1 min and add ginger garlic paste to the oil. As it separates from oil, add chopped and green chili and onions and saute them for 2 to 3 minutes until they become translucent.
Add semi-cooked ( or half boiled) cauliflower to the pan and mix with onions. Add 1/2 tsp salt and keep stir-frying until cauliflower becomes tender.
Pour egg mixture on top of cauliflower and let it set for 1 or 2 min allowing egg mixture to cook, mix it gently with out breaking cauliflower , scrambling it evenly so that cauliflowers are coated with eggs. Taste and adjust the salt and seasonings accordingly. Finally add chopped cilantro or spring onions and switch off the stove.

This is very simple recipe with minimal ingredients, and one way to sneak in some veggies along with eggs. As the mild spices are used in this recipe, this goes well with Roti or Sandwiches as well.

Check out other Cauliflower Recipes as well!

will be back soon
until then take care, ba bye!
-Mythreyi

Aug 9, 2013 8 comments:

Tri Color (Rotini) Pasta Salad

Tri Color Rotini Pasta Salad

Pasta Salad has been on my list of recipes to try from long time. Finally Last week I remembered to buy some pasta to make this Pasta Salad. There are several variations to make Pasta Salad. One can try the Pasta Salad with varieties of pasta like Penne, Rotini, White or Wheat or Tri- Color. Today I have decided to make Tri-Color Pasta Salad to make it colorful for my kids. The basic concept in making pasta salad is mix fresh tender veggies with soft cooked pasta, top with creamy dressing and let it chill overnight. This is a good item for any Potluck or Picnic Menu and perfect for Lunch Box esp in this hot summer. I have served this to Kids along with Chicken Nuggets and Kiddos fully enjoyed this special meal for their supper. Why late, Go on and impress your Kiddos too...Here is the recipe, Njoy!

Ingredients:
Pasta - 1 bag ( I have used Tri Color Rotini)

Carrot - 1
Black Olives - 1 small can
Corn - 1/3 cup
Red Bell Pepper - 1 medium

Olive Oil - 1 Tbsp
Fresh Basil - 6 leaves ( or Dry Basil 1 tsp)
Minced Garlic - 1 tsp
salt - 1 tsp
black pepper - 1/2 tsp

Italian Dressing or Ranch - 1/3 cup

Method:

Cook Pasta according to package directions. Drain it and run under cold water to get the pasta separate from each other.
Chop Carrot into thin slices and chop Red Bell Pepper into small pieces. Remove Black Olives from can and run them under water to clean them. Thaw or microwave frozen corn for 1 min.
Heat olive oil in non-stick pan and add minced garlic and chopped fresh basil (or dry basil). Add chopped veggies to the pan and switch off the stove. mix veggies with garlic and basil infused olive oil.
Take a wide bowl and add cooled pasta. Add Veggies along with Herbs to the bowl. Mix gently so the pasta and veggies are mixed together evenly. Top with Italian Dressing or Ranch Dressing and mix well along with Pasta and Veggies.
Cover with plastic wrap and let it sit in the Fridge overnight. Before serving, add some more dressing ( as needed) and top with Parmesan Cheese for extra cheesy Italian twist to this Pasta Salad.

Check here for some more Pasta Recipes

will be back with some more international recipes
until then take care
-Mythreyi

Jul 19, 2013 9 comments:

Mint Cucumber Sandwiches

Summer Picnics won't pass by with out these cool cucumber mint sandwiches. There are several occurrences where we finished the sandwiches on the way before even we reached the picnic spot. This is one cool picnic item for summer which is cherished by grown-ups and kiddos in my family and friends. This sandwich does lot of good to your body as well, While the cucumber cools of the body heat in the summer and mint aids for good digestion ( which is indeed for all the junk we eat during picnic times).

Cucumber Mint Sandwiches

Though I have ditched the White Bread long time ago, this is one recipe where I can't avoid the White Bread. The White Bread contemplates the Bright and Light Greens of mint and cucumber making the sandwich look Beautiful. Of course my homemade mint chutney makes this sandwich winner....! Here is the recipe, Njoy!

Ingredients:
White Bread - 1 Loaf
Cucumber - 1
Mint Chutney - 1/2 cup
Mayo - 1/3 cup

Method:

First make the Mint Chutney fresh and set aside.
Wash and trim the edges of cucumber. Peel it alternatively so that when you cut you will get the bright and light green effects. Cut the cucumber into thin circles (carefully) and keep it aside.
Trim the edges on the 4 sides for all the bread slices.
Take one bread slice and apply the mint chutney on one side, apply the mayo on one side of another bread slice.
Arrange the cucumber slices on the Mayo sided bread slice and top with mint applied bread slice. and press gently and cut into diagonally. Apply the same process for all the bread slices and make the sandwiches. Serve immediately to get the best out of it.!

you can cut some sandwiches into 4 squares like bite sizes which will be handy for kiddos to eat. You can try different fun shapes with the sandwiches too.

Notes:

If you have long drive for picnic, I suggest arrange the sandwiches after reaching the picnic spot. Otherwise the more time they stay outside the bread becomes soggy and you will loose the freshness in the sandwich.
Or you can wrap them in an plastic cling wrap or seal them in ziplock covers to stay fresh longer.
While arranging the sandwich You can sprinkle some black pepper on the cucumbers to add some kick.
For more zestiness you can replace regular mayo with Chipotle Mayo.

Hope you have cooled down with this summer recipe..

will meet you soon here, keep checking..!

-Mythreyi

Nov 26, 2011 12 comments:

Plantain Wedges

It seems like, November is the month of baking for me. ;-). After coming to India, I did not jump into baking initially, I think it is because of the Fahrenheit and Celsius confusion in the ovens and not able to find so many ingredients to bake cakes or breads etc. (But I always wondered how my Indian blogger friends are managed to get all these ingredients.) And also some of my friends and relatives over burned baked dishes stories here scared me and I was so reluctant to start baking initially.

Par-boiled Plantain Wedges

Not sure, All the Baking Events that are floating around the blog space or those cake like brownies that i have baked for that gathering recenlty, made me to come out of this baking fear shell. and now my oven is in full swing to bake all those sweet, savory and spicy goodies for my family.

The upcoming cold front and early foggy mornings in Bangalore, and the cool breezes in the afternoon inspired me to make something spicy, but my body is so lazy and does not want to bend to make anything, then I have put the good cause to this baking spirit. Usually in this Thanks Giving Time I always bake Sweet Potato Rounds if i was in Dallas. But here I am not able to find those Bright Orange Sweet Potatoes, but the high carb and starchy Plantain seemed like replacement. and I bought some plantains to make something new, unique and unusual dish. That is it, after that thought, my wonderful oven made these spicy and splurring starters with out making me to bend my body. Thank you my dear Oven!!!

For all those Lazy chefs who wants to be cozy in this cold winter, but wants a munching spicy snack for afternoon tea, here is the recipe... Enjoy!

Ingredients:
Plantian - 2
Coriander Powder - 1 tsp
Red Chili Powder - 2 tsp
Turmeric - 1 tsp
salt - 2 tsp
black pepper - 1 tsp
left over maggi masala - 1 tsp
Oil - 1 tbsp

Method:

Peel the Plantain and cut them into rounds and place them into turmeric water (to avoid blackening)
Boil 3 cups of water with added salt, and drop these Plantain rounds and parboil them for 3 min.
Once they are medium soft turn off the heat, drain them and run them under cold water. Pat them dry with kitchen towels.
Take a small bowl and mix the spices with the oil.
Pre heat the oven at 180 C or 350 F. Take a baking sheet and spray with cooking oil.
Coat the Plantain wedges with spice mix and arrange them on baking sheet.
Bake them for 40 to 45 min. (some times it might take 50 min).

Let them cool, and garnish with lime and coriander. Spicy Splurry Snack is ready now, you can still be lazy and cozy in that blanket and enjoy this snack with afternoon tea while watching your favorite movie, in these Holidays. Happy Thanks Giving to every one and Enjoy the Holidays!!!

And also throw me some tips to find the baking ingredients here in India,...If you are Bangaloorians, please give me names of some such good shops...

Tip:
Usually When I make maggie for kids, i don't add all the masala. So I always save the extra maggie masala packets, and use it in these type of dishes. or some times I add it to our pasta dishes, for that extra kick.

You can find more Plantain / Raw Banana recipes here.

linking this recipe to
Srivalli's Snacks Mela, Vardhini's Bake Fest, Krithi's Serve it - Savory Baked, Archana's Veggie and Fruit a month - Raw Banana

Happy Baking and Lazying...
take care until we meet here again
-Mythreyi