Keep Calm and Picnic on...

Pressed Picnic Sandwiches

Pressed Sandwiches are the perfect thing. Pressing the Sandwiches down over night allow all of the flavors in the sandwich to develop…and become one.

Pesto adds just the right amount of moisture to the bread so that every bite is...Heaven!

Cut these into small squares or cut them in half. They will be quickly devoured by your guests. I don’t think that there is anything more welcoming than a big platter sandwiches. Perfect for a Picnic!!

Wrap them very… very tightly in plastic wrap!

Now, you will want to put something heavy on the sandwiches while they sit in the fridge. I used 3 large books and a 10 pound hand-weight, and let them sit for 24 hours, but 3-4 hours will be just fine.

When you remove them from the plastic wrap, they will be perfectly compressed little sandwiches.

That’s the stuff. 

Ingredients

• 1 large loaf of ciabatta bread, sliced lengthwise
• 3-4 tablespoons fresh pesto (or purchased)
• ¼ lb. sliced good Italian dried salami
• 3-4 slices good prosciutto
• 3-4 slices provolone cheese
• 3-4 slices mozzarella cheese
• 6-8 basil leaves, washed and patted dry
• plastic wrap, for wrapping the sandwiches

Instructions

1. Slice the ciabatta bread lengthwise, so that there is a top and a bottom slice. Spread 3-4 tablespoons of pesto over the bottom piece of bread. I like a lot of pesto, but don’t use so much that the bread becomes soggy.
Top the pesto with the salami, then the prosciutto, then the provolone and mozzarella cheese. Top the cheese with your basil leaves, and then place the top of the bread on the sandwich.
2. Press down on the sandwiches with your hands, then very tightly wrap them in plastic wrap (seriously – do this as tight as you possible can).
3. Place the sandwich in the fridge and top with lots of heavy books, a weighted down pot or pan, or whatever other heavy objects you can find. I used 3 very heavy books, then put a 10 pound hand-weight on top of those, and let them sit in the fridge overnight – I did mine for a full 24 hours, but even just 3-4 hours, with plenty of weight applied, will yield beautifully pressed sandwiches.
4. When you are ready to eat, unwrap the sandwiches and use a very sharp knife to cut the sandwich however you like. These will keep well after being sliced in an airtight container for up to 2 days – we ate them as leftovers after our party and they were still absolutely delicious. 
Thank You! Crepesofwrath.com

Glazed Easter Ham

It’s TOTALLY easy, Exceedingly delicious, and results are a pretty and glossy Ham that’ll make your guests say “Oooooooh!” with wide, expectant eyes and, hopefully, hearty appetites because this Ham could feed an army.

Ingredients

·      1 whole Fully Cooked Bone-in Ham (15-18 Pounds)

·      Whole Cloves

·      3 cups Brown Sugar

·      1/2 cup Spicy Brown Mustard

·      1 can Dr. Pepper Or Coke

·      3 Tablespoons Apple Cider Vinegar

Preparation Instructions

1.   Preheat the oven to 325 F.

2.  Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2 1/2 hours---or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)

3.  Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.

4. After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.

Recipe source... Pioneer Woman

Extra Crispy Spicy Fried Chicken

I mean seriously, it’s crunchy, juicy, greasy, salty…the things deliciousness are made of. As much as I love it, I very rarely eat it and never make it homemade. We don’t really ever fry anything so it’s just an occasional indulgence when we go out to eat.
This recipe was created based on Popeye’s Chicken and you just can’t go wrong with that. It was just as the name states and totally delicious. Whenever I need a crispy, fried indulgence this is exactly what will pop into my head and cook up on my stove!

Ingredients

·      3 eggs

·      1/3 cup water

·      1 cup hot red pepper sauce (I like Louisiana Hot Sauce)

·      4 cups flour

·      2 teaspoon pepper

·      2 teaspoon paprika

·      3 teaspoons cayenne pepper

·      1 quart buttermilk (optional)

·      Salt, Pepper, and Garlic Powder (to taste)

·      1 (1 to 2 1/2-pound) chicken, cut into pieces

·      Peanut Oil, for frying

Make It

1.   Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.

2.   In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.

3.   In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.

4.   Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.

5.   Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

6.   Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

7.   Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

Recipe source… From Away

Oven Fried Chicken

This simple oven fried chicken is coated with a seasoned flour mixture and baked with 

a little bit of butter. 

So yummy and SO much easier than Fried Chicken!!

Ingredients:

·      3 to 4 pounds chicken parts

·      1/4 cup flour

·      1 teaspoon paprika

·      1 teaspoon salt

·      1/4 teaspoon pepper

·      1/3 cup butter or margarine

Make It

1.     Preheat oven to 425°.

2. Wash chicken and pat dry with paper towels.

3.  In a pie pan, combine flour, paprika, salt and pepper. Coat chicken with the flour mixture.

4.  Put butter in a shallow baking pan; place in oven to melt.

    When butter is melted, arrange chicken in the baking pan in a single layer, skin side down. Bake at 425° for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done. 

Oven Fried Chicken #2

I wish I could take credit for this oven fried chicken recipe because it is DELICIOUS! I found this recipe on Pinterest.

This is a great one if you want that good KFC flavor without having to go to KFC. Yummmm!

I already can’t wait to make this again.

Ingredients

·     2-3 chicken breast halves, cut into strips or large pieces

·     2 c. buttermilk

·     1 Tbsp. + 1/2 tsp. Morton's Season All Seasoning Salt (or your favorite seasoning salt)

·     3/4 tsp pepper

·     1 c. Flour

·     1 Tbsp. Paprika

·     1/2 c. butter (1 stick)

Instructions

1.     Place chicken strips in a large Ziploc bag and cover with buttermilk. Seal bag tightly (squeezing out all the air) and allow chicken to soak for at LEAST an hour (several hours is best).

2.     In a shallow bowl or pie pan, combine seasoning salt, pepper, flour, and paprika. Set aside.

3.    Preheat oven to 400 degrees.

4.    Spray the bottom of a 9x13 pan with cooking spray then cut up the butter into pieces and place around the bottom of the pan (doing it this way keeps the chicken from sticking.)

5.    Place the pan in the oven for about 8-10 minutes until the butter is melted and HOT.

6.    Remove from oven and spread melted butter around the bottom of the pan.

7.     Shake excess buttermilk off of chicken and completely coat each piece with the seasoning mix.

8.    Carefully place each piece of chicken in the pan.

9.    Cook for 15 min. Turn each piece of chicken and continue cooking for 15-20 more minutes, or until cooked through.

Recipe source… Favorite Family Recipes