Hurry there are only a few days of Spring left! Birmingham, Huntsville, and Nashville residents are currently experiencing beautiful Spring weather. Get outside, go to your local park, or even your Signature Home’s back yard, and have a picnic. Picnic’s can be a great date or fun for the whole family. Here is what you need to have the perfect picnic.
Blanket- Pack a large, washable, sturdy picnic blanket to shield you from the ground.
Basket- There are so many options now when it comes to picnic baskets. Pick one that’s easy to carry and holds all you need.
Serving Set- Don’t forget your knife and fork!
Glasses- Pack some plastic wine glasses to enhance your picnic.
Food- food is the most important part! Here are some picnic recipes everyone will love.
Pimiento Cheese
1 (8-ounce) package shredded sharp Cheddar
1 (8-ounce) package shredded white Cheddar
1 (4-ounce) jar pimientos, with juice
1/2 cup mayonnaise
Salt and pepper
Directions
Mix the shredded cheeses together with the pimientos. Stir in the mayo. With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended. Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.
Serve with pita chips, crackers or bread.
Source: http://www.foodnetwork.com/recipes/paula-deen/pimiento-cheese-recipe/index.html
Picnic Sandwiches
1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 gallic cloves,peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella
Directions
Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan or grill over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the topper on top, cover with the other bread half, and serve.
To take for a picnic: Wrap the sandwiches separately in plastic or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.
Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/caponata-picnic-sandwiches-recipe/index.html
Source:http://www.marthastewart.com/902092/picnic-ready-pieces