4th of July Prep: Foods Perfect for a Picnic

With all sorts of picnics going on this weekend, here are a few quick recipes to make for your own picnic or take to one.

Honeysuckle Pineapple

Ingredients:

• 4 slices fresh pineapple
• 1 1/2 tablespoons honey
• 1 tablespoon Mexican Vanilla Extract
• 1 teaspoon lemon juice

Directions:

To Marinate: Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add pineapple; coat well with marinade mixture. Cover dish and marinate in refrigerator for 1 hour.  Preheat grill to medium heat and lightly oil grate. Remove pineapple from dish or bowl, discarding any leftover marinade. Place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized. Serves 4.

Rosemary-Watermelon Lemonade

Ingredients:

• 2 cups water
• 3/4 cup white sugar
• 1 sprig rosemary, leaves stripped and chopped
• 2 cups lemon juice
• 12 cups cubed seeded watermelon
• 8 cups ice cubes

Directions:Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour. Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.  Serves 8.

Red Potato Salad

Ingredients:

• 2 pounds unpeeled red potatoes
• 2-3/4 eggs
• 1 cup mayonnaise
• 1 tablespoon and 1 teaspoon milk
• 1 tablespoon and 1 teaspoon distilled white vinegar
• 1/3 cup sliced green onions
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2/3 cup sliced celery

Directions:Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving. Serves 8.

Guacamole Cilantro Lime Cheeseburgers

Ingredients:

Guacamole

• 2 avocados – halved, peeled, and pitted
• 1/2 lime, juiced
• 1 teaspoon chili powder
• 1 fresh jalapeno peppers, seeded and minced
• 1/2 cup diced tomatoes
• 1/4 cup minced onion
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon salt to taste

Burger

• 2 pounds lean ground beef
• 1/2 cup chopped cilantro
• 1/2 lime, juiced
• 1 tablespoon minced garlic
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 6 slices Monterey Jack cheese
• 6 hamburger buns

Directions:Preheat an outdoor grill for medium heat. To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, chili powder, jalapeno, cilantro, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, 1/2 cup diced onion, and tomatoes. Form the meat into 6 patties. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.  Serves 6.