Hey Grandpa, What’s for Supper? Summer Picnic

It’s that time of year for cookouts, picnics and other outdoor celebrations.  Summertime is my favorite time because there are lots of foods that are just better grilled.  But man does not live by grilled meat alone so this edition includes some sides to go with the Spicy Chicken on the grill.  The sweet slaw reminds me of a slaw that we were served on a snorkeling trip in Barbados.


Marinade for Spicy Chicken

¼ c. oil

2Tbsp. apple cider vinegar

1 tsp. parsley flakes

¼ tsp. black pepper

1 Tbsp. Old Bay


Combine ingredients in glass dish or Ziplock bag.  Add one pound of boneless chicken breasts (or chicken pieces of your choice).  Refrigerate 30 minutes then grill or broil until chicken is cooked through.


Sweet Slaw


2 c. shredded cabbage

¼ c. finely chopped onion

1 Tbsp. shredded carrot

2 Tbsp. finely chopped celery

2 Tbsp. finely chopped green pepper



¼ c. mayonnaise

2 Tbsp. unsweetened crushed pineapple, drained

1 Tbsp. unsweetened pineapple juice (from the can of crushed pineapple)

1 Tbsp. apple cider vinegar

2 tsp. sugar

¼ tsp. salt 

1/8 tsp. pepper


In small bowl, combine the cabbage, onion, carrot, celery and green pepper.  Combine the dressing ingredients; pour over cabbage mixture and toss to coat.  Cover and refrigerate for at least 1 hour before serving.  


Carrot Raisin Salad


4 c. shredded carrots

¾ to 1 ½ c. raisins

¼ c. mayonnaise

2 Tbsp. sugar

2 to 3 Tbsp. milk

Place carrots and raisins in a large bowl.  In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing.  Pour over carrot mixture and toss to coat. 


Use these ideas as part of your last summer picnic before the school year starts again!

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