I hope you’re ready to enjoy the lovely weather this month, because here at Kathey Jo’s Kitchen, we’re celebrating National Picnic Month. Find a great location, like a public park, a beach, or scenic byway with picnic tables. Don’t forget to plan a group activity like a card game, frisbee, or volleyball to keep everyone occupied. There’s countless foods you can prepare to enjoy in the warmth of the sun, such as sandwiches, salad, fried chicken, corn on the cob, and something cool to drink. And because there’s so many recipes, you can go on picnics pretty much every day! What are your picnic staples? Let your friends at Kathey Jo’s Kitchen know.
Avocado and Ham Sandwiches
Ingredients
- 2 loaves of ficelle
- ¼ c. butter
- 2 tbsp. Dijon mustard
- .13 tsp. coarse black pepper
- ¾ lb. Virginia ham
- 3 large avocados
Directions
- Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.
- Stir the butter, mustard, and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt.
- Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.
Crispy Rosemary Potato Chips
Ingredients
- 2½ c. vegetable oil
- 1 lb. russet potatoes
- 1 tsp. chopped fresh rosemary
- Sea salt
- Freshly ground pepper
Directions
- In a medium saucepan fitted with a candy thermometer, heat oil to 325 degrees F.
- Using a mandoline, slice potatoes widthwise into paper-thin slices.
- In batches, fry potatoes in heated oil, 1 to 2 minutes, making sure not to overcrowd pan.
- Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
- While still hot, sprinkle each batch with rosemary and salt and pepper to taste.
