(Family Features) Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn't always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special.
By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great examples on how to plus up an otherwise run of the mill picnic.
For a twist on the classic barbecue chicken, opt for a Grilled Herbed Chicken, seasoned with Grey Poupon Dijon mustard and Italian spices. But, don't let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy Caesar salad with the addition of romaine lettuce, Caesar dressing and grated Parmesan cheese.
Instead of ordinary potato salad, try the Butter Bean Salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds a touch of mustard and cilantro to really titillate your taste buds and give you a side dish full of flavor.
Finally, kick your lunch up a notch and enjoy a Cheddar, Bacon and Pear Sandwich, made with Harvest Coarse Ground Mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes.
For more ideas on how to spice up your picnic, visit www.greypoupon.com.
Picnic Food Safety
- Cool It: Store perishable foods in plenty of coolers with ice or frozen gel packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Carry the cooler inside the air-conditioned car, and keep it in the shade when you reach your destination. Use separate coolers for drinks so the food container won't be opened and closed.
- Two Hour Rule: Don't leave perishable food out for more than two hours. (Cold foods should not sit out for more than one hour.) Any leftovers that have been sitting out longer than that should be discarded.
- Proper Prepping: Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled - spread the food out in as many pans as needed so that it is no more than two inches deep. This allows it to cool faster, reducing the chances of bacteria growing.
Cheddar, Bacon & Pear Sandwich
Makes 1 serving
- 2 slices fully cooked bacon
- 2 slices French bread
- 1 teaspoon Grey Poupon Harvest Coarse Ground Mustard
- 1 slice (1 ounce) sharp cheddar cheese
- 1/4 of a medium pear, thinly sliced
- Heat bacon as directed on package.
- Spread bread slices with mustard. Top 1 of the bread slices with cheese, pears and bacon.
- Cover with remaining bread slice.
Grilled Herbed Chicken
Makes 6 servings
- 2 tablespoons Grey Poupon Dijon Mustard
- 2 tablespoons water
- 1 envelope Good Seasons Italian Dressing Mix
- 6 boneless skinless chicken breast halves (2 pounds)
- Heat grill to medium heat.
- Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
- Grill chicken 6 to 8 minutes on each side or until done (165°F).
Butter Bean Salad
Makes 8 servings
- 1/4 cup Grey Poupon Hearty Spicy Brown Mustard
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 can (15 ounces) butter beans, drained
- 1 red pepper, chopped
- 1/2 cup chopped red onions
- 1/3 cup chopped sun-dried tomatoes
- 1 6-ounce package boiled ham, chopped
- 2 tablespoons chopped cilantro
- Mix mustard, oil and lemon juice until well blended; set aside.
- Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
- Refrigerate at least 1 hour before serving.
Makes 1 serving
Wash down your meal with a twist on the classic summertime libation, Spiced Lemonade. This surprisingly refreshing treat, bursting with fruit flavors, is made with lemonade, gin and Dijon mustard. Top with mint, the perfect finishing touch for a warm-weather cocktail.
- 1 teaspoon Grey Poupon Dijon
- 1/2 cup lemonade
- 1/2 cup spiced gin
- 1 slice each: lemon, lime and orange
- 1 slice cucumber
- 1 sprig fresh mint
- Mix mustard, lemonade and gin. Serve over ice cubes in tall glass.
- Add fruit and cucumber slices.
- Top with mint.
Source: Grey Poupon
(Family Features) Crafting quick, easy, nutritious meals is one of the most common goals for home chefs, yet it may sometimes be difficult to keep the menu feeling fresh and new. By introducing a variety of ingredients, you can broaden the horizons of your family’s dinner options.
For creative, simple, tasty family meals, consider these globally inspired recipes that highlight inventive ways to incorporate veal as a satisfying main ingredient in nearly any dish. From sandwiches to salads, the versatility of an ingredient like veal can help you build out a full menu with a wide array of protein-rich dishes. With recipes like these, veal can become a staple on your family’s weekly menu.
Visit vealmadeeasy.com for additional recipes and complete nutrition information.
Prep time: 10 minutes
Cook time: 10 minutes
- 6 veal cutlets (3 ounces each)
- salt, to taste
- ground black pepper, to taste
- 1/2 cup all-purpose flour
- 1 egg wash
- 1 cup breadcrumbs
- 1 cup vegetable oil
- 12 tablespoons tomato sauce
- 3 tablespoons Parmesan cheese, grated
- 6 slices provolone cheese
- 6 slices mozzarella cheese
- 6 sub rolls
- Heat oven to 350° F.
- Pound each veal cutlet between sheets of parchment or plastic wrap until 1/4-inch thick.
- Blot veal dry. Season each cutlet with salt and pepper, to taste. Dredge veal in flour; shake off excess. Dip in egg wash and dredge in breadcrumbs.
- In large skillet over medium heat, heat about 1/8-inch oil to about 350 F. Working in batches, add breaded veal to hot oil and pan fry first side until golden brown and crisp, about 2 minutes. Turn once and pan fry second side until it reaches internal temperature of 160 F, about 1-2 minutes.
- Drain on paper towels or wire rack set over baking sheet.
- Add 2 tablespoons tomato sauce to each veal cutlet and sprinkle 1/2 tablespoon Parmesan cheese on top. Add one slice provolone and mozzarella cheese to each cutlet.
- Place veal parmesan in oven 2-3 minutes, or until the cheese begins to melt and veal is hot.
- Add veal to sub rolls and serve.
Nutrition information per serving: 45 g protein; 55 g carbohydrate; 7 g fiber; 11 g fat; 7 g saturated fat; 145 mg cholesterol; 908 mg sodium.
Prep time: 15 minutes
Cook time: 25 minutes
- 1/4 cup za’atar seasoning
- 3 tablespoons extra-virgin olive oil, divided
- 1 package (10 ounces) flatbreads
- 1 onion (4 ounces), finely chopped
- 1/2 pound ground veal
- 1/4 cup crumbled feta cheese
- 1 tomato (6 ounces), cored and chopped
- chopped parsley, for garnish
- Heat oven to 425° F. In small bowl, combine za’atar seasoning and 2 tablespoons olive oil.
- Spread about 1 tablespoon za’atar mixture on each flatbread. Arrange flatbreads on large baking sheet; set aside.
- In 10-inch skillet over medium heat, heat remaining olive oil. Cook onion 4-5 minutes, stirring occasionally. Add veal and cook 4-5 minutes until no longer pink, stirring to break up meat.
- Remove skillet from heat; stir in feta cheese. Spoon 1/4 veal mixture onto each flatbread. Sprinkle each flatbread with tomato. Bake 8-10 minutes, or until hot. Sprinkle each flatbread with parsley.
Nutrition information per serving: 17 g protein; 40 g carbohydrate; 19 g fat; 5 g saturated fat; 45 mg cholesterol; 760 mg sodium; 1 g fiber; 5 g total sugars; 10% DV calcium; 15% DV iron.
Prep time: 20 minutes
Cook time: 10 minutes
- 1 large orange (12 ounces)
- 1/2 cup Italian salad dressing
- 1 teaspoon Dijon mustard
- 1 veal cutlet (12 ounces), pounded to 1/4-1/8-inch thick
- 1 bulb fennel (7 ounces), trimmed, halved and cored
- 1/2 small red onion (1 1/2 ounces), thinly sliced
- 1 1/2 cups cooked farro
- 2 cups packed baby arugula (about 3 ounces)
- 1 head radicchio (4 ounces), cored and torn (about 2 cups packed)
- 1/2 cup toasted hazelnuts, chopped
- 1 ounce Parmesan cheese
- Grate 1/2 tablespoon zest from orange; reserve orange. Stir zest into salad dressing.
- Use knife to remove skin and pith from orange. Use knife to cut between fruit and membrane to release each orange section. Squeeze membrane to extract 1/4 cup juice; reserve juice and orange sections.
- In bowl, whisk reserved orange juice, mustard and salad dressing. Remove 1/4 cup dressing to re-sealable food storage bag. Add veal cutlets to dressing in bag. Re-seal bag and turn several times until veal is coated with dressing; set aside.
- Prepare grill or heat grill pan over medium-high heat on stovetop. Remove veal cutlets from dressing; discard dressing. Grill veal cutlets 5-6 minutes, turning once. Remove cutlets from heat. Place on cutting board and cut into bite-size pieces.
- Thinly slice fennel halves and place in bowl. Add red onion, farro, arugula and radicchio; toss. Add veal, orange sections, reserved salad dressing and hazelnuts.
- Draw blade of vegetable peeler across surface of cheese to make thin ribbons. Toss to coat with dressing. Divide salad among four bowls.
Nutrition information per serving (about 2 cups): 30 g protein; 36 g carbohydrate; 17 g fat; 3 g saturated fat; 50 mg cholesterol; 560 mg sodium; 6 g fiber; 9 g total sugars; 3 mg iron; 539 mg potassium.
Prep time: 15 minutes
Cook time: 20 minutes
- 1/2 pound veal cutlets
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 1/2 tablespoons olive oil
- 2 green onions (1 ounce each), sliced
- 1 clove garlic, minced
- 1 can (10 ounces) diced tomatoes and green chilies
- 1/8 teaspoon salt
- 2 cups packed baby spinach (about 2 1/2 ounces)
- 4 arepas (5 inches in diameter)
- 1/4 cup crumbled queso blanco cheese (1 ounce)
- Pound veal cutlets into 1/4-1/8-inch thickness; cut into 1-inch strips. Place in bowl and toss with cumin and chili powder.
- In 12-inch, nonstick skillet over medium heat, heat olive oil. Cook veal strips 1-2 minutes. Remove veal to plate; keep warm. In same skillet over medium heat, cook green onions and garlic 2-3 minutes. Add tomatoes and salt; over high heat, heat to boil. Reduce heat to low; simmer 5 minutes until slightly reduced.
- Stir in spinach. Cook 3-4 minutes, or until spinach wilts and is tender. Return veal to skillet; heat through.
- To serve, heat skillet or griddle over medium heat. Toast arepas on each side until lightly browned and heated through, turning once.
- Cut each arepa in half horizontally. Top bottom half of each arepa with veal mixture. Sprinkle each with cheese; replace arepa tops.
Nutrition information per serving (1 arepa): 15 g protein; 12 g carbohydrate; 14 g fat; 5 g saturated fat; 50 mg cholesterol; 450 mg sodium; 2 g total sugars; 10% DV calcium; 10% DV iron.
Source: North American Meat Institute
(Family Features) Becoming a master of the grill doesn’t have to be complicated. Test out these seven tips for quick marinades, flavorful sauces and marinade hacks to take your summer grilling to the next level.
- The 5-Minute Marinade
If you want flavorful meat but don’t have the time to wait for a marinade to do its magic, try this technique. In a re-sealable plastic bag, combine your protein and marinade, such as the one in this Sweet and Smokey Grilled Flank Steak. Squeeze the air out of the bag and seal tightly. Massage the meat for 5 minutes, turning the bag over often so the meat absorbs most of the marinade. Remove the meat and discard remaining marinade.
- Bring Your Favorite Brew to the Grill
Don’t just drink that beer; add it to your marinade. This recipe for Mexican Chipotle Shrimp Skewers with Lime Beer Basting Sauce combines a generous pour of your favorite Mexican-style beer with a zesty marinade mix, brown sugar and lime juice for a spicy, citrusy marinade and glaze.
- Pep Up Produce
Hearty slabs of meat may be the heroes of the grill, but fruit and veggies have a rightful place on those smoky grates. These Cabbage Steaks with Bacon Blue Cheeseblend sweet and slightly sour notes with savory crumbles of cheese for a dish that pleases every last one of your taste buds.
- Go for White Barbecue Sauce
Discover the south’s tangy little secret, white barbecue sauce. This White BBQ Sauce with Smoky Chicken artfully blends the creamy sauce – complete with the bite of creole mustard and horseradish – with smoked chicken. You can also use it as a dip for fresh veggies or drizzled over salad greens.
- Grill a Whole Fish
Grilling a whole fish may seem intimidating, but it can be done in a few simple steps. To prepare this Applewood Grilled Whole Fish, start by patting the fish dry. Score the sides and brush liberally with oil. Then add seasonings or a rub, and stuff the cavity with citrus slices before placing directly on the grill.
- Switch Up Your Sear
An imperfect sear can result in dry, tough meat. Instead, use this recipe for Sweet Soy Bourbon Chickento practice a tried-and-true technique from grilling experts: start with indirect heat for evenly cooked, juicy meat then finish over high heat for a crispy char on each side.
- Accent Chimichurri with Blue Cheese
Blue cheese adds intense flavor to the classic garlic-tang of chimichurri. Try it with this recipe for Beer Marinated Flank Steak with Blue Cheese Chimichurri.