When you think picnic fare, what comes to mind? White bread sandwiches, sliced deli meats and cheeses between wheat bread slices, perfectly portioned fruits and vegetables, maybe a macaroni salad or Grandma’s family recipe coleslaw. Think outside the box this summer and spice up your picnic.
Here are four recipes, courtesy of Zatarain’s, to help you put a little excitement into your next at-home dining adventure.
Cajun Hot Grilled Chicken
Bring on the flavor and heat with Cajun Hot Grilled Chicken. Create a homemade marinade with just three simple ingredients: cider vinegar, oil and Zatarain’s Cajun Hot Sauce—an authentic blend of aged red peppers and real, large pieces of garlic. It makes for bold and spicy grilled chicken, every time. Use it to marinate pork and chicken wings, too. Serves 8.
Prep Time: 5 minutes
Cook Time: 16 minutes
½ c Zatarain’s Cajun Hot Sauce
3 Tbsp cider vinegar
2 Tbsp vegetable oil
2 lbs boneless chicken breasts
Mix hot sauce, vinegar and oil in small bowl. Reserve 2 Tbsp for brushing. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 1 hour. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade. Drizzle with additional hot sauce.
Yellow Rice Crab Cakes
The East Coast meets the Gulf Coast with this Louisiana take on crab cakes, made with Zatarain’s yellow rice and lump crabmeat. Serves 9.
Prep Time: 15 minutes
Cook Time: 45 minutes
1 package Zatarain’s yellow rice
½ c finely chopped red bell pepper
¼ c finely chopped onion
3 eggs
¼ c flour
1 lb lump crabmeat
¼ c finely chopped fresh parsley
4 Tbsp butter, divided
Prepare rice as directed on package, adding bell pepper and onion with the rice. Cool slightly. Refrigerate 30 minutes or until chilled. Beat eggs in large bowl. Add rice mixture and flour; mix well. Add crabmeat and parsley; gently mix until well blended. Refrigerate 30 minutes or until well chilled. Shape into 18 crab cakes, about ⅓ cup each. Short on time? Prepare the patties early and keep refrigerated. Melt 1 Tbsp of the butter in large nonstick skillet on medium heat. Cook crab cakes, several at a time, about 6 minutes or until golden brown, turning once. Add remaining 3 Tbsp butter as needed.
Muffaletta Pasta Salad
Take the classic ingredients in a muffaletta—cured meats, cheeses and olive spread—and put them to work in a pasta salad. Serves 8.
Prep Time: 20 minutes
Cook Time: 12 minutes
8 oz tri-color bow-tie pasta
⅓ c mayonnaise
2 Tbsp Zatarain’s Creole
Mustard
½ tsp dried oregano leaves
¼ tsp garlic powder
¾ c mozzarella bocconcini pearls
4 slices provolone cheese, chopped
8 thin slices Genoa salami, chopped
2 oz sliced smoked ham, chopped
1 c pickled giardiniera, coarsely chopped
½ c pimento-stuffed olives, finely chopped
2 celery stalks, finely chopped (including leaves)
2 bunches green onions, sliced (about 1 cup)
¼ c chopped fresh parsley
Cook pasta as directed on package. Rinse under cold water; drain well. Mix mayonnaise, mustard, oregano and garlic powder in large bowl with wire whisk until well blended. Add pasta and remaining ingredients; toss to coat well. Serve immediately or refrigerate until ready to serve.
Deviled Eggs with Smoked Creole Mustard
Add a smoky flavor to classic deviled eggs. Smoked Creole mustard, garlic powder and sea salt before mixing with egg yolks and mayonnaise. Smoking the mustard and spices can be done right on the stovetop. Serves 12.
Prep Time: 15 minutes
12 hard-boiled eggs
½ c mayonnaise
¼ c Zatarain’s Creole mustard, smoked
½ c McCormick garlic powder, smoked
¼ tsp McCormick Gourmet Sicilian sea salt, smoked
McCormick paprika, smoked
Slice eggs in half lengthwise. Remove yolks. Place in food processor. Add mayonnaise and smoked spices; process until mixture is smooth. Spoon or pipe yolk mixture into egg white halves. Refrigerate for an hour or until ready to serve. Sprinkle with smoked paprika.
Find these recipes and more at www.zatarains.com.
