Sun’s out, fun’s out! What a perfect time to have a picnic. With the weather just right it makes you want to be around good company. So why not pack a fun and tasty lunch for everyone to enjoy. What’s inside the perfect picnic basket? Here is some yummy recipes for delicious picnic foods that will be a hit to your date.

Photo Retrieved: www.justataste.com
Photo Retrieved: www.justataste.com
Slow Cooker Balasmic Pulled Pork
*Original recipe from Just A Taste
INGREDIENTS
  • 1 – (2 1/2- to 3-pound) boneless pork shoulder
  • 1/2 cup honey
  • 1/2 cup balsamic vinegar
  • 1/4 cup blackberry jam (See Kelly’s Notes)
  • 1/4 cup hoisin sauce
  • 1/2 cup chicken broth
  • 3 cloves garlic, minced
  • 1/2 cup diced onion
  • 1 Tablespoon cornstarch
  • 1 recipe Asian Slaw or store-bought coleslaw
  • 12 slider-sized buns or rolls
DIRECTIONS
Trim any excess fat from the pork shoulder and place it in the slow cooker.
In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and then pour the sauce over the pork shoulder. Cover the slow cooker and cook the pork shoulder on LOW for 8 to 9 hours until it is no longer pink and is cooked throughout.
Using tongs, remove the pork shoulder from the slow cooker (reserving the liquids) and place it on a cutting board. Using two forks, shred the pork shoulder into smaller pieces. Place the pulled pork in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a medium saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the pulled pork, tossing to combine.
Halve the buns. Divide the pulled pork between the buns, topping the pork with a portion of the Asian Slaw, and serve immediately.
Photo Retrieved: www.lifeinthelofthouse.com
Photo Retrieved: www.lifeinthelofthouse.com

Bacon Ranch Pasta Salad

INGREDIENTS
  • 1 package (12 oz.) tri-color rotini pasta
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 package (1 oz.) dry ranch dressing mix
  • 1/2 teaspoon garlic powder
  • 1/2 cup milk
  • 8 slices cooked bacon,
  • chopped* (see notes below)
  • 1 large tomato, chopped
  • 1 can (4.25 oz.) sliced black olives, drained
  • 1 cup shredded cheddar cheese
INSTRUCTIONS
Bring a large pot of water to a boil. Add rotini pasta and cook until al dente, about 8 minutes. Drain water. Rinse pasta with cold water to cool. Set aside.
In a large bowl, whisk together the mayonnaise, sour cream, dry ranch mix, garlic powder and milk. Add pasta, cooked bacon pieces, tomato, olives and cheese to the bowl. Gently toss to combine everything.

Cover and chill in refrigerator at least 2 hours before serving.

Photo From: http://www.forkknifeswoon.com
Photo From: http://www.forkknifeswoon.com
Watermelon Berry Fruit Salad
*Original recipe from Fork Knife Swoon
INGREDIENTS
  • 4 cups watermelon, cubed
  • 1 pint strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 pint cherries, pitted and halved
  • 1/2 pint blackberries
  • squeeze of fresh lime juice
INSTRUCTIONS
Cut all of the fruit into bite-sized pieces. Add to a large mixing bowl, and gently toss together. Top with a squeeze of fresh lime juice, to taste. Serve chilled.
Is this not the perfect picnic basket.? We think so too! Enjoy your meal with the perfect food and perfect company.
Written by Keke Waldon, Staff Writer, Modern Domestic

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