Featured post by Kelly of The Nourishing Home
Whether it’s a day at the beach, lake or park, planning a summertime family picnic is a great way to enjoy the beauty of God’s creation and some fun in the sun together!
To make it even more special, why not save the sandwiches for another day, and pack a hearty picnic lunch with traditional family favorites – nothing says ‘picnic’ like chicken drumsticks and potato salad!
And you can make it even simpler if you make a double-batch of chicken drumsticks and potato salad for dinner, then save the leftovers for your family picnic. Just add some fresh fruit and home-baked cookies to your picnic basket and your all set for a summertime family picnic to remember!
Oven Baked Fried Chicken
This is one of my boys’ favorites and they’re always willing to help cook when this is on the menu. Since drumsticks are their favorite, I buy a large package of 10 organic drumsticks and use the leftover drumsticks for family picnics or in their lunchboxes, since this chicken also tastes great cold!
- 2 large eggs
- 1/3 cup buttermilk (or plain kefir)
- 1 cup plain breadcrumbs
- ½ cup fresh grated Parmesan cheese
- 1 ½ tsp dried oregano, crushed
- 1 tsp paprika
- ½ tsp sea salt
- 1/8 tsp freshly ground black pepper
- 8-10 chicken drumsticks, skin on (or assorted chicken pieces, skin on)
- 3 tbsp butter, melted
Preheat oven to 375 degrees. In a small bowl, whisk together egg and buttermilk. In a separate bowl, combine breadcrumbs, Parmesan cheese, oregano, paprika, salt and pepper. Place breadcrumb mixture on a large plate or baking dish to make it easier to dredge the chicken. Dip drumsticks/chicken pieces into egg mixture; then dredge through breadcrumb mixture until well coated.
Place drumsticks/chicken pieces on a well-oiled 12×17-inch baking sheet, making sure pieces don’t touch. Use a spoon to drizzle melted butter across top of chicken. Bake for 45 to 55 minutes or until juice of chicken runs clear when poked with a fork. (Do not turn chicken during baking.) Enjoy!
Grandma’s Cultured Potato Salad
I may be a bit bias here, but my Grandma’s homemade potato salad has always been one of my favorites. I’m sure she would be proud to know I’m still making it, with just a slight real foodie adjustment – the addition of whole milk yogurt, which provides the health benefits of probiotics, as well as adding a wonderful tangy flavor! Absolutely delicious – the perfect side dish for summer picnics and BBQs!
- 6 cups diced organic red potatoes (about 5-6 large red potatoes)
- 2 boiled eggs, diced
- 1-2 stalks of celery, diced
- 1-2 green onions, finely diced (include some green parts)
- 1/2 cup plain organic whole milk yogurt
- 1/4 cup mayo
- 1/2 tbsp fresh-squeezed lemon juice
- 1 1/2 tsp Dijon mustard
- 1 tsp Celtic sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp dried dill weed
- 1/4 tsp garlic powder
In a large stockpot, boil diced potatoes, until fork tender. Drain and set aside to cool to room temperature. (The reason it’s important to bring the potatoes to room temp first, before tossing them in the yogurt mixture, is so the live cultures won’t be damaged by excessive heat.)
Meanwhile, in a large bowl, add yogurt, mayo, lemon juice, mustard and seasonings. Whisk until well combined. Using a large rubber spatula, fold in the diced boiled eggs, celery and green onion. Place mixture in frig until potatoes are finished cooling.
Once potatoes are room temp, add them to the yogurt mixture and gently fold all ingredients together using a large rubber spatula. Add additional salt and fresh ground pepper to taste. Place potato salad in a medium serving bowl and sprinkle top with dried or fresh chopped dill weed (or Italian parsley). Refrigerate at least two hours, or up to 24-hours, before serving. Serves 4-6. Mmm! A healthy dose of cultures in every delicious bite!
Kelly Smith loves the Lord, her family, and sharing her passion for real food cooking and meal planning with others. She is a part-time healthcare writer and a full-time wife and mother to two awesome boys. Kelly’s real food journey began four years ago when she was diagnosed with an autoimmune disorder. Since then, the Lord has blessed her with an amazing recovery – a testament to His grace and the health benefits of eating real food. Kelly shares her knowledge of cooking and meal planning via her facebook page: www.facebook.com/TheNourishingHome.