Perfect Picnic Provisions

I recently had the pleasure of going to an outdoor concert with 15 lovely ladies to celebrate, among many things, birthdays. As the resident personal chef to my friends, I was in charge of bringing the main course for the evening. I won't tell you who was playing the concert, but let's just say it was good we all got some great food in us as there was a lot of dancing and busting out lyrics from 1999. I made both of these picnic options the day of. They can be kept at room temp and were perfect. The chicken stayed really moist and the sandwiches had a sweet and salty bite to them. So pack up a picnic, throw a blanket out there and enjoy the summer. Even if it is just in your own backyard.
Honey Nut Chicken Strips
Rachael Ray -

serves 6

  • 2 pounds chicken tenders
  • Salt and pepper
  • 1 cup all-purpose flour
  • 3 eggs
  • A splash milk
  • 2 cups honey nut flavored cereal (recommended: Honey Nut Corn Flakes, I just used regular corn flakes)
  • 1 cup bread crumbs
  • 1 tablespoon sweet paprika
  • 1/2 tablespoon poultry seasoning
  • 1 tablespoons Seasoning Salt
  • 1/4 cup vegetable oil, eyeball it


Preheat oven to 400 degrees F.
Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold. I served them with everyone's favorite, light ranch!
Caponata Picnic Sandwiches
Giada de Laurentiis -
serves 6


  • 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 garlic cloves, peeled
  • 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella


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 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 caponata on top, cover with the other bread half, and serve.
To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

These were both so delicious and my ladies loved them!

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