Perfect Picnic Menu: 4 Amazing Recipes for ‘Movies in the Park’
This popcorn is utterly addictive! Pack in white paper lunch bags for easy access.
- ¼ C. vegetable oil
- ¾ C. popcorn kernels
- ½ C. (1 stick) unsalted butter, melted
- 2 Tbs. truffle salt
- 1 C. freshly grated Parmesan cheese
- 2 Tbs. finely minced fresh flat-leaf parsley
- Freshly ground black pepper
- Large pinch of sugar
Heat the oil in a large pot over high heat. When the oil begins to shimmer, add popcorn and shake to combine. Cover and pop. Once kernels have stopped popping, remove popcorn and add to a large bowl; melt butter in the pot and add parsley, sugar, truffle salt and pepper. Stir to combine, pour melted butter mixture over popcorn, add cheese and toss to combine.
Try not to eat the whole thing before you get to the movie!
Mexican 7 Layer Dip
These individual jars of Mexican 7 layer dip are a breeze to make, pack easily and let’s everyone enjoy their own jar, so they can feel free to double-dip to their heart’s delight!
- 3 C. refried beans
- 1/4 C. water
- 2 tsp. chili powder
- 2 tsp. ground cumin
- Kosher salt
- 3 Tbs. diced pickled jalapeños
- 2 C. shredded sharp cheddar cheese
- 1 C. crumbled queso blanco
- 2 C. Guacamole
- 1 C. pico de gallo, drained of excess liquid
- 1 C. sour cream
- 2 medium scallions, thinly sliced (white and light green parts only)
- 2 Tbs. coarsely chopped fresh cilantro
- Juice from 1 lime
- Cayenne pepper (optional)
- 1 C. frozen corn kernels
- Tortilla chips, for serving
- Hot sauce, for serving (optional)
- 8- 8 oz. wide mouth Mason Jars
Combine sour cream, scallions, cilantro, lime juice, a pinch of salt and cayenne pepper in a bowl. Cover and set aside until ready to use.
Preheat oven to 400. Lay corn kernels on a cookie sheet that has been sprayed with nonstick cooking spray. Season corn with a pinch of salt, pepper, and cumin. Roast for 8-10 minutes or until kernels have begun to turn golden brown. Remove and set aside.
Place the refried beans, jalapenos, water and spices in a medium saucepan over medium heat and cook, stirring occasionally, until heated through, about 3 minutes. Taste and season with salt as needed.
You will now make layers of the different ingredients right in the individual Mason jars and spread each in an even layer.First1-2 Tbs. of the bean mixture in the bottom. Next, spread the guacamole, using the back of a teaspoon to smooth. Now the pico de gallo over the guacamole. Combine the cheeses and sprinkle to create a layer. Finally, add the sour cream. Garnish with a pinch of roasted corn kernels. Place the top on each jar and refrigerate until guests arrive. Serve with tortilla chips or slices of red and yellow peppers for easily dipping.
These yummy meatloaf skewers are the perfect one-bite picnic food. Skewer on pics or thin pretzel sticks for a fun completely edible meal. Serve with our tangy homemade bbq sauce.
- 1 cup bread crumbs
- 1/3 cup whole milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium celery rib, finely chopped
- 1 medium carrot, finely chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1/4 teaspoon ground allspice
- 1/4 pound bacon (about 4 slices), chopped
- 1 1/2 pounds ground beef chuck
- 1/2 pound ground pork (not lean)
- 2 large eggs
- 1/3 cup finely chopped flat-leaf parsley
Preheat oven to 350°F with rack in middle. Soak bread crumbs in milk in a large bowl.
Cook chopped bacon until crisp, remove bacon and cook onion, garlic, celery, and carrot in bacon grease over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Add cooked onion mixture to beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let cool completely before cutting into cubes. Bring decorative toothpicks or small pretzel sticks to skewer meatloaf.
- 3/4 C. prepared yellow mustard
- 1/2 C. honey
- 1/4 C. apple cider vinegar
- 2 Tbs. ketchup
- 1 Tbs. brown sugar
- 2 tsp. Worcestershire sauce
- 1 tsp. hot sauce
In a small bowl, combine all the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to 2 weeks.
We love this drink as it doubles as a light refreshing dessert that is best eaten with your fingers!
- 6 cups assorted fruits (such as watermelon, kiwi, pineapple, cantaloupe, honeydew, grapes, peaches or apricot), balled or cut into chunks
- 1/4 cup thinly sliced peeled fresh ginger
- 1 to 1 1/2 cups fresh mint leaves
- 1/2 cup orange liqueur, such as Cointreau
- 1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 sliced lemon and lime & Ice
In a large bowl or pitcher, combine fruit, ginger, mint, and orange liqueur. Add wine and sliced citrus and stir to combine. Refrigerate 1 hour (or up to 1 day) and serve over ice.
For over 30 years, Marcia Selden Catering has been creating unique events with an accent on extraordinary food, creativity, and highly polished professional service. Whatever your desire, whether it’s a low-key clambake on the beach, a lavish over-the-top wedding, or anything in between, they will create a special memory that you and your guests will remember for years.