Who doesn’t love a weekend picnic?
People in Siberia, probably…
But for the rest of us who live in slightly milder temperatures, enjoying a nice day with your friends and family — or just with your bae — makes for a perfect Saturday. So instead of grabbing that same egg-salad sandwich to-go from your corner deli (which let’s be honest, isn’t even that spectacular) –make your picnic extra special with some homemade goodies!
You’ll score some major points with just a few small steps. Here are some easy recipes you can prepare the night before, so that you can hit the snooze button a few extra times in the AM and still make it to the park on time. And in case of bad weather – you can always have a cozy picnic in your living room.
CHILLED CHIA OATMEAL IN A MASON JAR
This breakfast delicacy will make your boo think you have skills like Rachel Ray — but truth be told, it’s so simple to make, you just can’t go wrong. Seriously, if you actually manage to mess this one up, you should probably rethink your DIY picnic plans and just order Seamless.
¼ Cup dry oatmeal
½ Cup Milk (dairy, almond or soy)
¼ Cup Greek Yogurt (plain, 2%)
½ Tbspn chia seeds
½ Cup chopped fresh or frozen fruit (Mango, Strawberry, blueberry)
Honey to taste
Mix all the ingredients together and place them in fridge overnight. Add the remaining fruit as topping before serving. If you want, you can add coconut, cinnamon or vanilla sugar for an exciting twist of flavor!
Next morning, put on the lid and pack it in your picnic basket — done and done! Just don’t forget the spoon, or you’ll have to get creative…
A tip of the cap to Monique for the inspiration for this one. Check out some other great recipes at her blog Made By Monique.
QUICHE’ING IT UP THE MUFFIN WAY!
First we had cake pops, then came the croughnuts, and now the new thing is using muffin trays for basically anything. And with good reason — from savory to sweet, you can prepare anything in a non-stick muffin tray. Give your favorite dish a little muffin-makeover to keep your picnic hip and happening. Here’s a great recipe we found:
1 Package (10 oz) of fresh spinach
1 Cup Shredded cheese of your choice
1 Package (8 oz) Mushroom, chopped
1-2 Tbsp heavy cream or half-and-half
Salt and Pepper
Preheat oven to 375F.
Saute mushrooms in olive oil until soft and set them aside. Place the spinach in the same skillet and add a tiny bit of water. Cook the spinach until wilted (about 3-4 minutes). Be sure to drain the excess water really well, especially if using frozen spinach! Whisk the eggs and add all the ingredients together.
Use a non-stick muffin tray and divide mixture evenly. Bake the quiches for 20-30 minutes, or until toothpick comes out clean. Let the quiches cool and put in the fridge for over night.
If reading a recipe ain’t your thang’, go straight to the source — Manila Spoon — for some quichy pics and more inspiration!
THIS MIGHT SOUND CORNY, BUT…
In the mood for corn dogs?
But you can get those anywhere in the city — boring. You are more unique than that, don’t you think?
Enter (drum roll please) The Mini Corn Dog Muffin! Say whaaat?
And yes, these are made by using the one and only: muffin tray! Plus everyone has that one friend that’s “Gluten Free” so this will be easy on everyone’s tummy…
½ Cup melted butter
½ Cup Sugar
1 Cup buttermilk
½ Teaspoon Baking soda
1 Cup gluten free cornmeal
1 Cup gluten free baking blend or all-purpose flour
½ Teaspoon salt
8-10 All beef hot dogs, cut into 1” bites
Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk away. Add eggs followed by the buttermilk and keep whisking the whole time!
In a separate bowl, combine baking soda, cornmeal, flour, and salt, then stir . Whisk the dry ingredients into the wet ingredients and divide the mixture into two batches.
Spray a muffin tray very well with non-stick spray, then spoon batter evenly into each muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes or until cornbread is golden brown.
Big thanks to Iowa Girl Eats for the yummy recipe!
BBC MUFFIN A.K.A BANANA-BLUEBERRY-COCONUT MUFFIN
Yes and yes — even THESE can be prepared in your, now favorite, muffin tray. It is totes the new kitchen gadget to have.
If you have a sweet tooth but don’t like the “forever on the hips” part — this recipe is a great way to curve your cravings. Unless you hate bananas, then you probably want to skip this one.
3 Ripe bananas
⅔ Cup Almond flour
1 ⅕ tspn baking soda
Splash of Almond milk (about 1/2 cup)
½ Cup fresh blueberries
⅓ Cup shredded coconut flakes
Hint of salt
Hint of Cardamon or Cinnamon
Preheat oven to 350 Degrees.
Whisk the eggs and add mashed banana — blend well. Add the remaining ingredients, and taste the mix. Add spices if needed. Lastly, add the fresh blueberries and mix all together.
Use a muffin tray and fill each hole with a pretty cupcake holder. Evenly divide mixture to all 12 muffin holes and bake in oven for 35-45 min.
Once the kitchen is clean, you can pack the missing piece of the puzzle – sandwiches. We’re sure you have some yummy sammy recipes you know by heart, the ones your mom used to make you as a kid, so we won’t spam you with that. But hey, it’s not all about the taste – make them pretty! Pack them nicely in parchment paper. It makes them look nice and will keep them fresh.
Next morning, you’ll wake up all relaxed and ready for your picnic. Pack everything in your cute little basket, and grab your bottle of Rosé (don’t forget the coffee too!) and you’re done– enjoy!
If you read all this and realize you’re a danger — to yourself and others — in the kitchen, maybe try one of Vimbly’s cooking classes first. Oh hey, here’s a cool one: Northern Italian Classics