Picnics and Holidays
Written by Rachel, Posted in Inspired By, Leftovers, Menu Planning, Thoughts
It’s the time of year to be outside (she says from her computer, at her desk, indoors). Eating food outside is fun and relaxing. Whether it’s in celebration of your nation, or just because you feel like a picnic. Grab a blanket, a basket, some delicious treats, a book, your dog, a loved one or two or three, and go outside!
It can be a tasty and creative way to use leftovers! For example, you could take some leftover Roast Pork, Roasted Chicken, or Roast Beef and make it into a sandwich (I did this last week, with the pork I’d made on the show, for Husband, and he loved it). You could just make a simple sandwich of pork, cheese, lettuce, mayo, and dijon, or you could sub the pork, chicken, or roast beef for the salami in my Italian Date Subs.
You could roast a chicken and use it in a salad, like Arlene did.
You could make a double batch of ground beef/beans and use one batch in tacos, and save the rest for Taco Salad (I’d add the chips right before serving, personally).
You could cook some salmon for dinner and use the leftovers to make a yummy Honey-Sesame Salmon Salad.
If you don’t have any leftovers to use up, you could make some Bacon and Egg Burgers or Hawaiian Sliders.
You could make a Bacon and Egg Roasted Potato Salad (recipe is below), or my Mom’s Potato Salad to go along with the burgers (or whatever you’re grilling – Sausages, Hot Dogs, Chicken, Steak…mmmm steak).
If you need more ideas, I’ve got plenty on this week’s menu. I’m also going to make a fresh veggie salsa on my 30th episode of A Cooking Show with Rachel O. We’ll bring it to the BBQ we’re going to on the 4th.  (Oh, and FYInformation, as always with my celebratory episodes, which tend to be the ones that end in “0”, there will be bloopers!)
Happy Monday! Happy picnicking! Happy Canada Day and 4th of July!
Bacon and Egg Roasted Potato Salad
Last modified on 2012-07-02 19:54:24 GMT. 0 comments. Top.
| Bacon and Egg Roasted Potato Salad |
- 50-60 small red potatoes, cut in small chunks
- 1 t salt
- 1/2 lb. bacon, cooked and crumbled
- 1 1/2 – 2 C green beans, cut in 1-2 inch pieces
- 4 hardboiled eggs, chopped
- 2 T olive oil
- Dressing: 1 T dijon mustard
- 1/2 C mayo
- 1 T apple cider vinegar
- 1/2 T honey
- 1/2 C Greek yogurt
- 1 t sweet paprika
- 1 t salt
- 1/2 t pepper
- Toss potatoes with 3/4 t salt, and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 15 minutes, flip potatoes and rotate baking sheets, bake 25-35 minutes more (or until potatoes are crispy outside and tender inside).
- Toss beans with remaining oil, and 1/4 t salt. Bake at 350F for 10-20 minutes.
- While potatoes and beans cook: Cook bacon. Drain on a paper towel lined plate. Whisk dressing ingredients together.
- Toss potatoes, beans, eggs, and dressing together. Toss with bacon right before serving.
