Picnic in Bedford With These Summer Sensations

Family picnic in Bedford

Family picnic in Bedford

Out of all the things to do in Bedford, what’s better than having a picnic at Chisholm Park Pond? We might have been outside with the ducks, but we wanted to pull out all the stops with some five star–quality dishes that we could serve right next to the water.

Here are some great recipes we recommend so you can enjoy your next picnic in style.


Curry-Lime Pork Kebabs

Total time 35 minutes (prep time 20 minutes)

Serves 6

This fantastic main dish is about to become a regular in your summer cookout rotation.

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Ingredients

  • ¼ cup plain Greek-style yogurt
  • 2 tablespoons curry powder
  • 1 tablespoon light brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon ground turmeric
  • 1 teaspoon fresh lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • 1¼ pounds pork tenderloin, cubed
  • 12 skewers
  • 24 cherry tomatoes
  • 12 medium cremini mushrooms
  • Cooking spray
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons chopped cilantro

Instructions

  1. Mix the yogurt, curry powder, brown sugar, soy sauce, turmeric, lime juice, zest, coriander, and salt in a bowl. Whisk until marinade is evenly mixed.
  2. Place pork into large Ziplock freezer bags. Pour in the marinade, gently massaging the marinade into the meat. Seal the bag and refrigerate for at least an hour.
  3. Soak your skewers in water before assembling the kebabs so the wood doesn’t burn as badly on the grill.
  4. Thread the pork and vegetables onto the skewers, alternating between pork and vegetable. Spray each assembled kebab with cooking spray and top with pepper.
  5. Grill skewers, rotating them every few minutes to cook evenly, until pork reaches an internal temperature of 165°F. This should take 12–15 minutes.
  6. Top with cilantro and serve.

Buffalo Chicken Tortilla Roll-Ups

Total time 2 hours, 20 minutes (prep time 20 minutes)

Serves 6–8

These make great appetizers while you work on the kebabs, or they can be used as a side.

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Ingredients

  • 8 ounces light cream cheese, softened
  • ¼ cup blue cheese, crumbled
  • 1 cup cheddar cheese, shredded
  • 2 tablespoons sour cream
  • ½ cup buffalo wings sauce
  • 2 cups shredded cooked chicken
  • Four 6-inch flour tortillas
  • 2–3 green onions, thinly sliced

Instructions

  1. In a bowl, mix all the cheeses, the sour cream, and the buffalo wings sauce.
  2. Toss the chicken in the cheese sauce mixture.
  3. Lay out a tortilla and spread an even layer of the chicken and cheese mixture all the way to the edges. Roll up tortilla tightly.
  4. Repeat until you are out of tortillas/ingredients.
  5. Place tortilla rolls in the fridge to chill for 2 hours.
  6. Slice tortilla rolls into one-inch portions and sprinkle tops with green onion.
  7. Serve!

Texas-Style Potato Salad

Total time 40 minutes (prep time 10 minutes)

Serves 6–8

Regular potato salad is so boring. This potato salad is awesome!

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Ingredients

  • 3 pounds red/new potatoes
  • 1 large red onion, cut into thick slices
  • 1 tablespoon coriander seeds
  • Pinch of cumin seeds
  • 1 tablespoon oregano leaves
  • 2 serrano chiles, minced
  • 3 slices bacon, crisply cooked and coarsely chopped
  • 1 bunch fresh cilantro, thick stems discarded, coarsely chopped
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper

Instructions

  1. Bring water to boil in a large cooking pot. Add salt and potatoes; cook until potatoes are tender (approximately 20 minutes).
  2. Once cool, quarter the potatoes.
  3. In a skillet or pan, grill sliced onions over high heat. The onions will be done once lightly caramelized (a couple of minutes). Set aside.
  4. Reduce burner to medium heat. Toast coriander and cumin seeds for 1–2 minutes. Add oregano and toast for an additional 30 seconds, being very careful not to burn the spices. Remove from heat and place in a large bowl.
  5. Add oil, vinegar, salt, and pepper. Whisk ingredients together.
  6. Add potatoes, onions, chiles, bacon, and cilantro. Toss to evenly coat the potatoes
  7. Serve!

Cranberry Basil Spritzer

Total time 40 minutes (prep time 15 minutes)

Serves 8

Cool, fruity flavors with a refreshing fizz.

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Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup basil leaves
  • 2 cups unsweetened cranberry juice
  • ¼ cup fresh lime juice
  • 1 liter chilled club soda
  • 4 slices lime
  • 1 cup fresh cranberries

Instructions

  1. Bring water and sugar to a boil in a medium saucepan.
  2. Add half of the basil leaves, remove pan from heat, and let steep for 20 minutes to make the syrup.
  3. Strain syrup and allow to cool for 1 hour.
  4. In a large pitcher, combine syrup, cranberry juice, and lime juice. Fill the remainder with cold club soda.
  5. Add lime slices and cranberries.
  6. To serve, pour over ice, topping with a splash of soda. Garnish with basil.

Chocolate-Filled Strawberries

Total time 35 minutes (prep time 20 minutes)

Serves 6–8

If I told you there was a way to improve chocolate-covered strawberries, you probably wouldn’t believe me.

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Ingredients

  • 15–20 strawberries (the larger the better)
  • 12-ounce bag of milk chocolate chips
  • 1 clean egg carton (18 count)

Instructions

  1. Clean strawberries, rinsing them in running water in a strainer.
  2. Cut the stems from the strawberries with a spoon. The more material you scoop out, the more chocolate they can hold.
  3. Pour the entire bag of chocolate into a small saucepan over low heat. Stir continuously to avoid burning or sticking until the chips are completely melted.
  4. Place the strawberries in the egg carton so they can stand straight up. Use a spoon or a piping bag to fill the strawberries with chocolate.
  5. Refrigerate for 15 minutes to chill and harden the chocolate.

Do you have great picnic recipes you’d like to share? Comment them below, or share on our social media!

~Dr. Marea White