A picnic is a perfect activity for his time of year.
Embrace the outdoors and ditch the traditional simple picnic food. Spice it up with some fresh ideas from Chef Lucy at Home Grown Market in Ennis. Opt for a fresh buffalo chicken dip, pimiento cheese, crackers, sliced meat, fresh vegetables & Fruit. Not only can you make these at home, but they are also offered as to-go item’s at Home Grown Market in Ennis.
Buffalo Ranch Chicken Dip:
» 1 cup Ranch (recipe below)
» 1 cup Franks red hot sauce
» 16 ounces Cream cheese, softened
» 1 cup Sour Cream
» 1 TBLS Worcestershire sauce
» 1 pound chicken, chopped (recipe below)
In a large bowl cream together all except chicken. Fold it in after the rest is well mixed – allows it to keep the chicken from being over processed. Serve; cold, room temp or warmed. Fun additions: bleu cheese, preferably buttermilk bleu, crispy bacon and green onions
Ranch:
» 2 ounces HVR seasoning package
» 2 cups Buttermilk
» 1 1/2 cup Sour Cream
» 1/2 cup Mayo
Pimento Cheese:
» 1 pound cheddar, shredded
» 1 1/2 cup Roasted red bell pepper, large dice and the juice (about 1/4 cup)
» 1/4 cup Parsley, curly, finely chopped
» 1 1/2 cup Mayo
Roasted Chicken
» 3.5 pounds Chicken whole
» 1/2 pound Unsalted butter (melted)
» 5 each Bay leaf (stuff in cavity)
» 1 cup Sour Cream
» 1 TBLS Worcestershire sauce
» Cheesecloth soak in butter and place over the chicken, breast up
Roast at 350 degrees until internal temp reaches 165F
