Ingredients

• 8 Chicken Tenderloins


• 1- cup Creole Mustard Batter, made by mixing together ½ cup Dijon mustard, ¼ cup Durkees/Franks Hot sauce and ¼ cup melted butter/or oil


• 2-1/2 cups Parmesan Coating- made by mixing together 3/4 cup shredded Parmesan Cheese, 1-1/2 cups flaked (Panko) bread crumbs, and 1/4 cup chopped parsley


• Oil for frying


• 1-1/4 cups Prepared spicy sauce(see recipe below)

Directions
Dip Chicken Tenderloins in mustard batter until evenly coated.
Transfer chicken to bread and parmesan coating.
Mash chicken into coating until chicken is completely covered and flat.
Repeat process with rest of chicken.
Heat oil in a skillet.
Lay chicken strips in hot oil and cook for about a minute on each side until coating starts to brown.
Transfer to serving platter and present with spicy sauce.

Spicy Sauce

• 3 tablespoons Dijon Mustard
• ¼ cup Orange Juice
• 2/3 cup Orange Marmalade
• 2 tablespoons straight horseradish(bottled)

Mix all ingredients together and refrigerate until ready to use.

• 2 teaspoons oriental sesame oil
• 1 red bell pepper, cut into strips
• 2 tablespoons minced fresh ginger
• 1 1/2 tablespoons minced garlic
• 8 ounces shiitake mushrooms, stems trimmed, caps sliced
• 8 ounces button mushrooms, sliced
• 4 ounces small oyster mushrooms
• 1 10-ounce package ready-to-use spinach leaves, stems trimmed
• 6 green onions, cut into thin strips
• 1 tablespoon soy sauce
• Lemon wedges

Heat oil in large nonstick skillet over medium-high heat.
Add bell pepper, ginger and garlic and sauté 1 minute.
Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes.
Add spinach and green onions and stir until spinach wilts, about 2 minutes.
Stir in soy sauce.
Season to taste with salt and pepper.
Transfer to bowl.
Serve, passing lemon wedges to squeeze over.


-- Recipe courtesy of epicurious.com

INGREDIENTS

• 2 Firm unpeeled Tomatoes, sliced ¾ inch thick


• ½ cup Flour


• 1 teaspoon Garlic, fresh minced


• 4 Tablespoons Butter


• 2 teaspoons brown sugar


• 2 teaspoons granulated sugar


• 2 tablespoon chopped fresh Basil Leaves


• 3-4 strips cooked bacon, crumbled


• ½ cup Iceberg lettuce, thin shredded


• 2 pieces Toast


• ¼ cup Orange Basil Mayonnaise(see recipe below)

Method
Flour tomato slices. Melt butter in fry pan. Add garlic.
Lay the tomatoes in the pan and fry the tomatoes until golden on one side.
Turn the tomatoes over and fry the other side.
Sprinkle the sugars on the tomatoes and turn off heat.
Let sit for a couple of minutes.
To serve, lay the toast on a serving plate.
Place a tomato on the toast. Sprinkle the basil leaves on the tomato.
Shingle another tomato on top of the first tomato and repeat process 2 more times. Sprinkle the bacon pieces over the tomatoes.
Place a dollop of the basil mayonnaise(see recipe below)on top of the tomatoes. Garnish with a fresh shredded lettuce.

Lime Basil Mayonnaise
INGREDIENTS

• 1 Cup Mayonnaise


• Lime Rind from 1 lime


• Lime Juice from 1 lime


• 2 Tablespoons Fresh Basil, chopped


• 1-2 teaspoons minced fresh jalapeno

Method
Mix all ingredients well and refrigerate until ready for use.

INGREDIENTS

• 2 CUPS FINELY DICED NUTS(Your choice)
• 2 TO 2-1/4 CUPS FLOUR
• 1 CUP BUTTER, OR MARGARINE, SOFTENED
• ½ CUP POWDERED SUGAR
• 1 TEASPOON LEMON EXTRACT
• 1 CUP SIFTED POWDERED SUGAR
• 2 TABLESPOONS LEMON JUICE

METHOD
Combine 1-1/2 cups of the nuts and the remaining ingredients in a small bowl:
knead until blended and dough holds together.
Preheat oven to 350 degrees.
Shape scant tablespoonfuls of the dough into balls.
Place 1 inch apart on ungreased cookie sheets; press reserved nuts into tops.
Bake at 350 degrees for 12-15 minutes until lightly browned.
Take out of oven and let sit for about 10 minutes.
Combine powdered sugar and lemon juice; mix well.
Drizzle over cookies.
Serve immediately.

Ingredients

• ½ cup Olive Oil


• ¼ cup Balsamic Vinegar


• 2 tablespoons Lemon Juice


• 2 tablespoons minced Garlic


• 1 tablespoon Salt


• 1 tablespoon Black Pepper


• 8 ounces Fresh Mozzarella, cut into small cubes


• 1 cucumber, peeled and diced into small cubes


• 1-2 Avocadoes, peeled, pitted and diced


• ¼ cup reconstituted Sun dried Tomatoes


• 2 tablespoons Capers


• 1 teaspoon minced anchovies


• ¼ cup minced red onions


• ½ cup chopped fresh basil


• 1-1/2 pound Ziti Pasta, cooked al dente(to the teeth)


• ¾ cup Grated Parmesan Cheese


• ½ cup Roasted Red pepper strips, optional

In a large bowl, whisk together olive oil, vinegar, lemon juice, garlic, salt, and pepper. Toss in remaining ingredients except pasta & Parmesan cheese.
Let stand at room temperature at least 30 minutes.
Cook pasta according to package directions.
Drain, transfer to a bowl and toss with a little olive oil.
Add pasta to mixture and toss to coat thoroughly.
Transfer to serving dish and garnish with Parmesan cheese.
Sprinkle with pepper strips if desired.

Ingredients

• 1-cup cornmeal


• ½ cup flour


• 1-cup milk


• 2 eggs


• ¾ teaspoon salt


• ½ teaspoon baking soda


• 1 teaspoon cumin


• ½ cup salad oil


• 1-15oz can cream style corn






• 1-1/2 lbs. ground beef


• 2-tablespoon cornmeal


• 1 cup minced onion


• 2 cups shredded cheddar cheese


• 1/3 to 1/2 cup sliced jalapeno Peppers

• sour cream, as needed

Method
Combine 1-cup cornmeal, ½ cup flour, salt, cumin & soda in a bowl.
Mix well. Add milk, eggs, salad oil, and corn.
Set aside. Cook ground beef until lightly browned; drain well, and set aside.
Sprinkle 2-tablespoon cornmeal in a greased 10-12 inch skillet; pour half of the batter into skillet.
Sprinkle evenly with beef; top with onion and cheese.
Sprinkle peppers over top. Pour remaining batter over top.
Bake at 350 degrees for 50 minutes or until golden brown.
Serve with sour cream.

Ingredients:

• 8 squares cinnamon graham crackers


• 2 cups low-sugar low-fat vanilla yogurt


• 1 cup fresh or frozen raspberries, strawberries or blueberries, thawed

Directions:

1. Crumble 2 graham cracker squares into each of 4 dessert cups.
2. Top each with ½ cup vanilla yogurt.
3. Spoon ¼ cup berries over yogurt.

Tortilla Banana Roll-Ups (Serves 6)

• ¾ cup all natural peanut butter


• 6 (8-inch) reduced fat- flour tortillas


• 3 large bananas

Directions:

1. Spread 2 tablespoons peanut butter on each tortilla, spreading to the edges.
2. Divide bananas in half. Slice each half into thin slices.
3. Arrange slices down the center of tortilla.
4. Roll tortillas hot dog style. Don't forget the milk!

Use boneless skinless chicken thighs 5 lbs. and marinade them overnight or longer up to 2 days stir or turn every 8 hours.

Be sure to open the pieces of chicken so the marinade hits as much of the meat as possible.

Grill over medium heat. Turn often. Feeds 10 to 15 people.

Marinade recipe

• 2 cups Yoshidas Gourmet sauce


• 1/2 cup sugar


• 4 cloves garlic minced


• 2 inch piece fresh ginger root, peeled & chopped


• 1 bunch green onions chopped


• 1 tsp. sesame oil

Ingredients:
For Ranch Dressing

• 1 Cup Buttermilk


• 1-1/2 Cups Mayonnaise


• 1-2 teaspoon Salt


• 1 teaspoon Ground Black Pepper


• 1 teaspoon Onion Powder


• 1-1/2 teaspoon Granulated Garlic


• 1 teaspoon Celery Seed


• 1/2 teaspoon Ground Ginger


• ½ teaspoon Dill Weed

Method
Mix all ingredients well. Refrigerate until ready to use.

For Salad

• 3 cups Broccoli Florets, blanched for about 2 minutes in boiling water
• 1 cup cooked Bacon Bits
• 1 cup Sliced Red onions
• ½ cup Red Bell Peppers , diced
• ½ cup Yellow Bell peppers, diced

Method:
Place all ingredients except ½ of the bacon bits in large bowl.

Pour ranch dressing over and mix well until everything is coated.

Sprinkle with remaining bacon bits.

Refrigerate until ready to use.

Ingredients:

• 1 cup Mayonnaise
• 1 Tbsp Cider Vinegar
• 1 Tbsp Lemon Juice
• 1 Tbsp Corn Syrup
• 1 teaspoon Black Pepper
• ½ teaspoon Celery Salt
• ½ cup BBQ Spice/Seasoning (see recipe below or you can buy pre-made BBQ Spice)
• 4 Boneless Chicken Breasts, skinless pounded to an even thickness(you can use a mallet or the bottom of a frying pan to do this)
• 8 strips of bacon
• 1-1/2 cups bread crumbs
• Chopped Cilantro, optional for garnish
• Oil or butter for cooking

Method:

Stir together first six ingredients in a bowl and refrigerate.

Over lap two strips bacon flatly on parchment or baking paper.

Lay paper on top of the bacon strips.

With a rolling pin, flatten the bacon until it is almost doubled in size.

Repeat 3 more times.

Set aside.

Dip chicken breasts in BBQ spice until evenly coated on both sides.

Lay chicken breast on the end of the flattened two strips of bacon.

Roll the bacon around the chicken. Secure ends with a toothpick if desired.

Coat chicken breast in breadcrumbs.

Repeat prices with the remaining chicken, bacon, and breadcrumbs.

Melt oil or butter in a skillet.

Over medium-high heat, cook chicken in skillet 4-5 minutes each side until deep golden brown in color.

Remove from skillet and transfer to serving platter.

Drizzle "white BBQ Sauce" over chicken and garnish with chopped cilantro. Serves four.

BBQ Spice

Mix the following ingredients together and store in a spice jar.

¼ cup brown sugar, ½ cup paprika, 3 tbsp black pepper, 4 tbsp coarse salt,

2 tsp granulated garlic, 2 tsp onion powder, 2 tsp celery seed, 1 tsp cayenne pepper

Ingredients:

• 3 cloves garlic


• Juice of 1 lemon (about ¼ cup)


• 3 tsp sugar


• 1 tsp grey poupon mustard


• 1 tsp Herbs du Provence


• ¼ tsp salt


• ½ cup olive oil

Directions:

Combine all ingredients except olive oil in container of food processor fitted with metal blade.

Cover and process until well blended.

With motor running, pour olive oil into chute and process until well blended.

Serve over dark green salad.

Suggested salad ingredients:

• Halved grape tomatoes
• Sliced colorful bell peppers
• Sliced green onion
• Sliced celery
• Crumbled reduced-fat feta cheese
• Sliced toasted almonds

Ingredients:

1 pound fresh blueberries
4 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
¼ cup melted margarine or butter
1-1/2 cups orange juice
grated rind from 1 lemon
2 beaten eggs
2 teaspoons vanilla extract

1-1/2 tablespoon flour

Method:

Preheat your oven to 350 degrees

Mix together the flour, sugar, baking powder, baking soda, salt. In another bowl, combine melted butter, orange juice, lemon rind, eggs, and vanilla. Mix together the wet ingredients with the dry ingredients. Mix together with a large spoon just enough to dampen the mixture. Sprinkle the flour over the blueberries. Toss the berries in the flour(this keeps them from sinking and staining the batter). Fold them into the batter. Grease two bread loaf pans. Throw in a teaspoon of flour on the bottom of the pans. Discard any excess flour. Divide the batter into two pans.
Bake for about 40 minutes in a preheated 350-degree oven. Remove form oven. Let the bread sit out for 15-20 minutes. Remove bread from pan, drizzle with orange glaze and slice accordingly.

To make Orange Glaze- whisk together 1 tablespoon + 1 teaspoon orange juice and 1 cup powdered sugar until combined.

4-6 oz catfish filets
Cajun Seasoning

Method:

Gently cover filets in olive oil. Sprinkle, then gently run cajun seasoning on both sides of filet. Heat cast iron skillet to approximately 350-375 degrees. Cook approximately 4 minutes on each side. Fish will be white and flakey when done. Serve on bed of rice, with a vegetable.

Picnic advice:

• Plan your menu with an eye to safe food handling.
• Cook foods in plenty of time to thoroughly chill them in shallow containers in the refrigerator.
• Have enough coolers with ice or frozen gel packs in which to store the perishable foods like meat, poultry, fish, eggs and salads.
• You want to keep the food at 40 degrees f.
• Pack foods right from the refrigerator into the coolers.
• Don't put the cooler in the car trunk; carry it inside an air-conditioned car.
• At picnics, keep the cooler in the shade and keep the lid closed.
• Replenish the ice if it melts.
• Use a separate cooler for drinks so the one containing the food won't constantly be opened and closed.
• Find out if there's a source of safe drinking water at your destination.
• If not, bring water for preparation and cleaning; or pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.
• Cross-contamination during preparation, grilling, and serving food is a prime cause of food borne illness.
• If you are packing raw meats, poultry, or seafood-- keep them on the bottom of the cooler.
• This will reduce the risk of them dripping on other foods.
• Pack coolers until they are full.
• A full cooler will stay cold longer than one that is partially full.
• If you plan on getting takeout foods such as fried chicken, eat them within an hour of pick up.
• Chances are, picnic leftovers have been sitting out for more than an hour or two.
• Discard these leftovers.
• Cold food that were kept in a cooler that still has ice may be safe.
• If the ice has melted, the food should be discarded.
• Keep melons out of the "danger zone!"
• Melons can pose a risk for food borne illness if not prepared or stored properly.
• Before cutting into a melon, wash the outer surface with water thoroughly to remove surface dirt - even if the melon looks clean!
• Once a melon has been cut, you must keep it chilled in ice or refrigerated at 45 degrees or less.
• Cut melons can be served without refrigeration for a maximum of 4 hours.
• "safety on the side!" never keep side food items out for longer than two hours that are prepared with mayonnaise or are considered high in protein.
• Bacteria can multiply in moist foods including salads and desserts.
• Keep your cold side dishes chilled and away from the sun at all times!
• Iced cold refreshments to beat the heat are a must at any get together!
• Try these quick and easy drinks to please the kids and the adults.
• These can be easily put into plastic containers and stored in the cooler. Also - freezing them first will add the slush effect!

Sparkling cranberry cooler:

2 cups of each:
o Fruit-sweetened cranberry juice (not cranberry cocktail), unsweetened pineapple and grapefruit juices.
o Right before serving, add 2 cups sparkling apple juice.

Honeydew ice:

Puree 1 cup frozen honeydew and 1 cup frozen diced cucumber with the juice of 1 lime and sprinkle in 1/2 teaspoon sugar.

Broccoli - bacon salad:

Ingredients:

• 1 clove garlic, minced
• 1/4 cup low-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 4 cups finely chopped broccoli crowns (see tip)
• 1 8-ounce can sliced water chestnuts, rinsed and chopped
• 3 slices cooked bacon, crumbled
• 3 tablespoons dried cranberries
• Freshly ground pepper to taste

Directions:

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.

Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.

Ingredients:

1-cup yellow cornmeal
1-cup all-purpose flour*(you can use self-rising flour-omit the salt, baking powder and baking soda if you do)
1-tablespoons sugar
1-teaspoons salt
2-teaspoon baking powder
½ -teaspoon baking soda
½ -teaspoon cayenne pepper
1 egg
2-cups buttermilk
1 cup cornstarch, for dredging
8 hot dogs
8 sticks (I use chopsticks)

Method:

In a medium-mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine eggs and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there will be lumps. Set batter aside and allow to rest for 10 minutes. Batter must be cool before frying.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Place each hot dog on sticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 2-3 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.