big trail weekend coming up--new and jazzy food for potluck?

[suz]

trying to think of something extra good for next weekend’s ride.

i won’t have refridgeration, but will have coolers filled with ice.
and this campsite is only five miles from home, so dh could bring it over in time for dinner of necessary.

i could do a tuna noodle salad, deviled eggs or lasagna but it all seems so pedestrian at the moment!
we have a big potluck on saturday evening after a four/fiver hour ride so something which can be made ahead and is ready to serve as soon as i put away my horse and get changed.

any ideas?

[jazzrider]

Not sure this is “new and jazzy” but I like to grill marinated wings and legs the night before. There is a ginger marinade I get at Harris Teeter that is just as yummy hot or cold…

[Bacardi1]

This is great, & can safely be served at room temp. And appeals to vegetarians & non alike.

GREEK PENNE PASTA WITH KALE AND FETA

Half to 1 pound penne pasta (Barilla is my favorite brand), cooked according to al dente package directions & drained
1 block/container of Feta cheese, or to taste, chopped/crumbled
Approx. 12-24 Kalamata olives, pitted, & roughly chopped **
Approx. 1 pound/bunch of Kale, rinsed, stems removed & discarded, & leaves roughly sliced/chopped
½ a large or 1 small red onion, peeled & chopped
A few dollops of extra virgin olive oil for sauteeing
Dash or so of chicken broth or water
Dash of crushed red pepper flakes (optional)

While the cooked pasta is draining in a colander, heat the olive oil in the pot the pasta was cooked in & saute the onion until softened but not brown. Add the chopped kale, stir a bit until wilted, & add a dash or 2 of chicken broth or water if necessary to prevent burning. Add chopped olives, cooked pasta, feta cheese, & crushed red pepper & stir again – gently - until pasta is heated through. Serve hot or at room temperature.

** If you can’t obtain pitted olives, pitting them is accomplished easily by simply placing your broad kitchen knife (sharp side away from you) over each olive & briskly hitting down on the knife with your hand. Olive will break open & pit will be easy to remove.

[cutter99]

Bleu Cheese Coleslaw! I saw it on Diners, Drive-Ins, and Dives and have now made it twice. Everyone who has had it loves it!

I just Googled a recipe for it, but will say I added twice the called for amount of Bleu Cheese!

[GaitedGloryRider]

I’ve never, ever ever had anyone turn down anything I put my balsamic brown sugar glaze on. Super easy to make too, just one pan required and it can sit out indefinitely.

First you take 2 cups of chicken stock and boil it to reduce it by about 1/2. Then you toss in a stick of butter, stir until melted. Add about 1/4 cup balsamic vinegar, stir. Bring back up to a boil, start adding brown sugar until it thickens to where it will coat the back of a spoon. I usually end up using about 1lb, sometimes more. Taste as you go, you can add more balsamic vinegar too if you like.

It goes fantastic on chicken, salmon, tuna or pork chops, you can also glaze a whole loin with it. Simmer meatballs in it for a delicious treat. You can cool it down and drizzle over a caprese salad or just drizzle it over anything you think it may taste good on. Make it a day or a week ahead of time and just throw it on the heat when you need it.

If you want to go the pedestrian route with a twist, try adding some curry powder, sriracha hot sauce and a pinch of sugar to your deviled eggs. White lasagna made with ground chicken or turkey, spinach and alfredo sauce is delicious. Lose the tuna in the noodle salad, use shrimp and lump crab meat instead for a yummy seafood salad. Be sure to add lots of crisp veggies and even consider going all-out with a zippy citrus-based vinaigrette for lighter summer fair.

The sky is the limit!

[LoloWyo]

I make a salad that’s to die for! People get 2nd, 3rd and even 4th helpings! I got the recipe from my MIL but I think it’s ripped off from a restaurant, not sure.

Baby Spinach
Craisins or any small, dried fruit
Apples, diced
Almond slices or prepackaged Honey Almonds
Gruyere cheese, shredded (you can substitute with a less costly Jarlsberg Swiss cheese but it’s not as flavorful)
Brianne’s Lemon Poppyseed dressing (HAS to be this brand, it’s the BEST)!

Toss all the ingredients with the dressing and enjoy! It’s so delish!!!

[Simbalism]

Here is a salad recipe my friend made recently, different and good tasting.Cold Rice Salad (Said serves 4 to 6; I always double it no matter what)

1 package Uncle Ben’s chicken flavor rice
1-2 green onions and tops, chopped
1/2 green pepper, chopped
12 large stuffed olives, sliced
2 (6 oz) jars marinated artichoke hearts
1/2 tsp curry powder
1/2 cup mayonnaise, scant (I always use Hellman’s)
Can add 1 pound boiled and peeled shrimp if desired

Cook rice according to directions and cool. Add onions, pepper, and
olives to rice. Drain artichokes and save juice. Combine juice and
curry powder with mayonnaise. Pour over rice and sliced artichokes
and optional shrimp and chill. Better done the day before.

Strawberry Punch Bowl Cake

1 prepared angel food cake
1 (16 oz) box powdered sugar
1 (5 oz) can evaporated milk
2 c. sour cream
1 (12 oz) container whipped topping
1 (14 oz or about) jar or packet of strawberry glaze
2 (16 oz) pkg. frozen strawberries, thawed

Tear cake into bite-sized pieces and place in large glass bowl. Combine
sugar with milk and add sour cream and whipped topping. mix well and
pour over cake. Toss lightly. In mixing bowl combine glaze with strawberries
and stir well. Pour over cake mixture and refrigerate. Serves 12.

[ChocoMare]

I recommend using Dry Ice instead of just cubed ice. Reallllly lasts and cools so much better, without having to drain.

I did the lunch for two-days of a three-day clinic this past weekend and both salads I prepared were done the day before and ADORED. Here they are:

GRAPE PECAN CHICKEN SALAD

1 ½ lbs. Boneless/skinless chicken breasts – washed/patted dry
(BEST if you can use organic)
½ pound Red seedless grapes, cut in half
1/2 cup Rough chopped pecans
1/2 cup Chopped celery
1 1/3 cups Hellmann’s Mayonnaise (more or less to your taste)
1/3 cup Miracle Whip Salad Dressing
Salt & Pepper
Olive Oil

Salt & Pepper both sides of the chicken. Heat olive oil in skillet and brown both sides VERY well. Turn down heat and cook until done. Refrigerate until totally chilled.

Chop the cooled chicken to desired bite size chunk size. Fold together/combine chicken with all other ingredients. Check for salt/pepper. Best if refrigerated overnight for best flavor.

German Cucumber Salad

3 Medium Cucumbers, washed/scrubbed - sliced see-thru thin (with skin on)
… 1/4 Cup Hellmann’s Mayonnaise
3 Tblsp White Vinegar
1 Tblsp Red Wine Vinegar
1 Tblsp Free-Dried or Fresh Chopped Dill
1 Tblsp Finely minced Vidalia Onion
Salt & Pepper to taste

Combine all and refrigerate overnight.

[Reagan]

Super easy pasta salad that makes a ton, and everyone loves! I get requests for this all the time!

1 box elbow macaroni
2 cucumbers
2-3 tomatoes
1 small onion (I usually do less because I don’t like raw onion very much!)
mayonaise

Chop all veggies and mix with cooked macaroni. Toss with enough mayo to lightly coat and season with salt and pepper.

Super easy and delicious! Very light and refreshing for a hot day after a ride

[GotMyPony]

All the recipes submitted sound fantastic - thanks for asking this question!

Here’s a casserole/side dish that sounds weird but it is always very popular.

PINEAPPLE CASSEROLE

2 cans (16 oz. each) crushed pineapple, drained
1 cup grated cheddar cheese
1 cup sugar
3 tbsp flour
1 sleeve Ritz crackers, crushed
1 stick (1/2 cup) butter, melted

Preheat oven to 350 degrees F.

Place drained pineapple on bottom of a 2-quart casserole dish.

Mix together cheese, sugar, and flour and spread over pineapple.

Mix crushed Ritz crackers and sprinkle over top of cheese mixture.

Drizzle butter over the Ritz crackers

Bake at 350 degrees for about 25 minutes.

NOTE: Can double recipe and use a 13x9-inch baking pan. Can also use chunk pineapple instead of crushed.