Friday, May 23, 2014

A Picnic Menu

Memorial Weekend is here. For us, it conjures up ideas of camping, picnics and barbecues. It is the unofficial official start to the summer season. And I am thinking thoughts of delicious, easy and healthy recipes that free me up to bask in the sunshine and laziness of summer.

An easy-peasy, colorful and delicious meal that we had this week was Pulled Pork Sandwiches, Roasted Corn and Black Bean Salad, and sliced watermelon. I included this lemon bar recipe because it is light and fresh and pairs nicely with summer meals.

Pulled Pork Sandwiches
5 pound pork butt shoulder or pork loin
1-1/2 tsp smoked paprika
2 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp salt
1/2 cup water
1 large onion sliced
4 cloves garlic minced
1 (6 oz) can tomato paste
1 cup dry red wine
hamburgers buns

-Combine all seasonings in a small bowl and rub on pork roast. Place meat in a 6 quart slow cooker. Add water, onion, and garlic.
-Cook on high for 8-10 hours, or until very tender. 
-After 5-6 hours, mix the tomato paste and wine, and pour onto the meat. Finish cooking (1-3 hours). Meat is done when it falls apart.
-Remove meat from slow cooker, and pull apart with 2 forks.
-Freeze extras for later if desired.
-Serve with barbecue sauce and dill pickle slices, if desired.

Roasted Corn and Black Bean Salad
2 Tbsp of olive oil
6 ears of corn, shucked,
1 onion-red or white
2 medium tomatoes
1 (15.5 oz) can black beans, rinsed and drained
1 green pepper
1 japaleno pepper, optional
1 avocado, seeded and chopped, optional
2 cloves garlic, minced
1/4 cup lime juice
1/4 tsp cumin
1 tsp salt
1/2 cup chopped fresh cilantro

-Cut the corn off the cobs, and fry it in the oil on med-high until almost charred. (8-10 minutes)
-Chop tomatoes, onion, peppers, and combine with avocado, garlic and black beans. Pour lime juice over all, and add seasonings. Add corn. Serve immediately, or let sit 1-2 hours in the refrigerator to meld flavors.

Lemon Bars
1 plain yellow cake mix (I use Aldi brand-works great)
3 eggs, divided
1 stick butter
1 pound powdered sugar
8 ounces cream cheese, softened
3 T lemon juice

-Mix cake mix, butter and 1 egg. Pat into the bottom of a well greased 9 x 13 pan.
-Beat together the 2 eggs, cream cheese, sugar and lemon juice until smooth. Spread over the crust.
-Bake at 350 degrees for 40 minutes until golden brown.
-Hippie Tip: Cool 10 minutes on a wire wrack, then run a sharp knife carefully around the edges to loosen. You will be glad you did. Refrigerate when cool.


Have a wonderful L.O.N.G. weekend! We are hanging out in our camper for the weekend. I'm hoping for a few campfires and time to read and drink coffee! See you Tuesday!