Rochelle Trotter's Healthy Quick Picnic Ideas
Summertime means picnics and great food! Rochelle Trotter gave us some healthy quick recipes to mix things up. Whether you are packing a basket and heading to Millenium Park, the beach, or just want a light summer meal, these recipes will leave you wanting more. Check out the three-course picnic menu below!
SPICY LEMON GARLIC CHICKEN WINGS
Serves 4
Total time: 50 minutes
Ingredients
1 lb. fresh chicken wings, separated into 3 parts
½ cup fresh squeezed lemon juice
¼ cup olive oil
4 garlic cloves, minced
½ teaspoon cayenne pepper
½ teaspoon salt
Directions
1. To prepare the marinade, place lemon juice, olive oil, garlic, cayenne and salt into plastic zip top bag.
2. Shake ingredients to combine.
3. Wash and pat dry the chicken wings.
4. Add chicken wings to the bag of marinade, shake to cover the wings with marinade and allow to sit at ROOM TEMPERATURE for approximately 20 minutes if cooking immediately. If not cooking immediately, place bag in the refrigerator. Remove from refrigerator approximately 30 minutes prior to cooking to allow to come to room temperature. Maybe marinated overnight and up to 2 days.
5. Preheat oven to 375 degrees F.
6. Line baking sheet with foil OR spray with nonstick cooking spray.
7. Remove wings from bag one at a time, shaking off excess marinade.
8. Place in single layer on baking sheet (may require 2 sheets depending on the size of baking sheet. Only bake one sheet at a time).
9. Place baking sheet in the oven on center rack.
10. Bake for approximately 10 minutes.
11. Open oven carefully, remove sheet pan and turn wings over.
12. Return to oven and continue baking another 10 minutes.
13. For crispier wings, turn oven to Broil and continue cooking until wings are browned to the degree you desire. WATCH THIS PROCESS CAREFULLY.
14. Turn oven off and carefully remove baking sheet.
15. Check temperature to ensure wings reach 165 degrees F for proper doneness.
16. Serve wings with slices of lemon.
17. Great hot, room temperature or cold.
Special Note:
You may also cook the wings on a grill, simply ensure they are done by checking for 165 degrees F internal temperature.
SMOKED SALMON WITH ZUCCHINI NOODLES
Serves 4
Total time: 10 minutes (if purchasing all ingredients precut/made excluding salmon)
Ingredients
4 cups spiralized zucchini squash (or squash or your choice)
4 oz sliced smoked salmon (I used Charlie Trotter’s Citrus Cured Smoked Salmon)
½ cup garlic pine nut pesto (you can use whatever brand you like/make your own)
2 sprigs fresh basil
Pink Himalayan Salt
Fresh ground black pepper
Fresh lemon juice for garnish
Directions
1. Toss the zucchini with the pesto.
2. Season to taste with Pink Himalayan sea salt and pepper.
3. Gently fold in the smoked salmon.
4. Squeeze lemon juice onto noodles.
5. Garnish with fresh basil and extra pine nuts if desired.
Special Notes:
Add your choice of crumbled cheese such as Feta if desired.
Serve with extra pesto on the side and crusty French bread.
NUTTY ALMOND BITES
Servings 12
Total time: 45 minutes (including cooling in the refrigerator)
Ingredients
12 large soft Medjool dates, pitted
2 tablespoons raw almond butter
2 tablespoons coconut oil (room temperature)
¼ teaspoon vanilla extract
¼ cup raw chopped pecan pieces
Pinch of cinnamon
Pinch of Pink Himalayan sea salt
Unsweetened shredded coconut
Whole raw almonds for garnish
Directions
1. Pulse dates, almond butter, coconut oil, cinnamon, salt and vanilla in food processor or blender until just blended – NOT SMOOTH. It should look like it is forming a ball.
2. Remove to a bowl and gently fold in pecans.
3. Cover with plastic and place in refrigerator for 15 minutes to firm up slightly.
4. Remove from fridge.
5. Rub a bit of coconut oil on the palm of hands.
6. Take mixture and roll into a log shape.
7. Cut into bite-sized pieces.
8. Roll each piece in shredded coconut.
9. Place an almond piece on top of each bite and press to secure.
10. Place each bite in a single layer on lined baking sheet.
11. Allow to cool in the fridge until ready to serve.
12. Keep extra bites covered for up to two weeks in the refrigerator.
