Picnic with kids is real fun, and it is wonderful to see the excitement in the little ones when their parents talk about a picnic. Next time you plan a picnic with your kids, cook up some great food and enjoy outdoors to the fullest extent. Let me share with you my collection of delicious recipes for an awesome picnic with kids.
Fried Chicken Bites
Needless to say, any party can become a picnic if you offer your friends and family with a platter of fried chicken. These fried chicken pieces are made with chicken breasts without bones or skin, and are medium spicy. The size is absolutely right for your kids to hold with their little fingers.
- Chopped fresh thyme, 1 tbsp
- Buttermilk, well-shaken, 1 1/2 cups
- Salt, 1/2 tsp
- Paprika, 2 tsp
- 2 lb chicken breasts, boneless, skinless, cut into 2 inch pieces
- Paprika, 2 tsp
- Salt, 2 tsp
- Cayenne pepper, 1 ½ tsp
- Ground black pepper, 1 tsp
- All purpose flour, 1 cup
- 2 cups of canola oil for frying
- Take the first five ingredients and mix them in a re-sealable bag. After adding chicken, marinate overnight in the refrigerator. Alternatively, you can also marinate for 30 to 60 minutes at room temperature. Set aside the chicken after draining it, and discard the marinade.
- Take a shallow bowl and in it, combine the first 5 ingredients for coating.
- In a large pot pour oil till it reaches up the sides to half an inch. Heat to 350°F at medium.
- In order to coat the chicken, dredge it in flour mixture. Transfer to the hot oil immediately. For around 10 minutes fry the chicken, maintaining the temperature between 325°F to 350°F. Turn it once. Once you see that the outside is crisp and browned, it means that the meat is cooked.
- Keep on a rack, cool to room temperature, and pack it up for your picnic.
Greek Salad Pasta
This is a mayonnaise-free pasta salad that tastes great and brings in a bountiful of health for you and your kids. Serve this salad cold at the picnic and enjoy the excitement! However, it can also be served hot. I have seen that this salad is a favorite with kids who love raw vegetables. If your plan is to serve it cold, take a small amount of vinegar or oil and toss the pasta. Before adding herbs, vegetables and cheese, allow cooling to room temperature.
- Rotini pasta, 1 lb.
- 1 diced English cucumber, diced
- Diced tomato, 2 cups
- Red onion, finely chopped, ¼ cup
- Pitted black olives, 1/3 cup, halved
- Feta cheese (200-g block), crumbled, 1½ cups
- Fresh garlic, finely chopped, 1 tsp
- Vinegar, 3 tbsp
- Olive oil, ¼ cup
- Black pepper, ¼ tsp
- Fresh oregano, chopped, 3 tbsp
- In boiling salted water, cook the pasta.
- While the pasta cooks, mix red onion, olives, cucumber, tomatoes, vinegar, olive oil, feta and garlic in a big serving bowl.
- After reserving around half a cup of cooking water, drain the pasta. To the serving bowl, add the hot pasta and toss to mix, pouring water as is required for loosening.
- Sprinkle black pepper for seasoning after stirring in oregano.
Fruit and Nut Energy Bars
Thinking of picnic with kids without a sweet treat? No way! You need no baking for preparing these fruit and nut bars. Again, if any kid or adult is allergic to nuts, you can use a combination of sesame and sunflower seeds in place of the cashews.
- Medjool dates, pitted, chopped, 2 cups (around 18)
- Pepitas, ½ cup
- Salt, 1/8 tsp
- Dried apricots, chopped, 1 cup
- Unsalted cashews, roasted, ½ cup
- Cinnamon, ½ tsp
- Flax meal (ground flax), 3 tbsp
- Take a bowl of a food processor and combine the chopped dried apricots with the medjool dates. Pulse till the mixture is just formed.
- Add pepitas, roasted unsalted cashews, cinnamon and flax meal. Pulse till a textured, sticky mixture is formed.
- Arrange parchment paper lining on an 8 inch pan. After scraping the mixture into the pan, use your fingers to make even layers by flattening it. Keep in the fridge for 60 minutes or until it becomes firm. Cut into bars or squares.
Multipurpose Sugar Cookies
Even we adults love some or the other indulgence, and undoubtedly, cookies are a favorite with both adults and kids at a picnic. So, get ready to surprise your team with these sugar cookies bright in a range of beautiful colors. You can even spark off some kids’ activity at the picnic by carrying the un-iced cookies along with some edible decorations, and asking the kids to start off with the decorations.
- 2 eggs
- 1/2 cup vegetable oil
- 3 cups flour
- 3/4 cup sugar
- 1/4 cup water, milk or orange juice
- 2 tsp baking powder
- 2 tsp vanilla extract
- decorating stuff, as you prefer
- Beat orange juice (or other liquid), oil, sugar, eggs and vanilla, with an electric mixer, in a large bowl.
- Stir flour and baking powder in another bowl and add to egg mixture, stirring with a wooden spoon till smoothly blended.
- Roll the dough maintaining the thickness at 3 mm. Cut shapes with cookie cutters and brush with egg white after placing over greased cookie sheets. Top with colored or sugar sprinkles.
- Bake for about 10 minutes at 375°F, till the bottom becomes light brown in color.