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Try Out These Awesome Recipes this National Picnic Month

Try Out These Awesome Recipes this National Picnic Month

Let’s whip out our picnic baskets this July!

July is National Picnic Month, and what better way to celebrate then by enjoying a delicious meal in the park, on the beach, or anywhere outside.  While we might be excited to take picnics this month, we might need some fresh menu ideas to change things up this summer.  Let’s all try preparing these recipes that would make delicious additions to any picnic basket.

Herbed Chicken and Hot-Pepper Sandwiches


  • 2 boneless, skinless chicken breasts
  • 3 tbsp. lemon juice
  • 1/4 cup olive oil
  • 3 tsp. rosemary
  • 1 tsp. salt
  • 1 tsp. fresh-ground pepper
  • 1/2 cup mayonnaise
  • 3 oz. hot capocollo or salami
  • 1 cup pickled hot peppers
  • 6 oz. Fontina cheese
  • 4 baguettes


  1. Roast the chicken: Place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt, and pepper in a shallow dish and refrigerate for 1 1/2 hours. Heat oven to 400°F.  Remove chicken from marinade (discard marinade) and roast until cooked through—about 25 minutes.  Thinly slice the chicken breasts; set aside.
  2. Make the sandwiches: Split each of the baguettes horizontally using a serrated knife. Stir the mayonnaise and remaining rosemary together and spread on each slice.  Layer the capocollo, peppers, chicken, and fontina on half of the sliced baguettes.  Top each sandwich with the remaining bread slices, cut in half, and serve.

Italian Pasta Salad


(for the pasta)

  • 16 oz. fusilli pasta, cooked according to package instructions
  • 8 oz. mozzarella balls, halved
  • 4 oz. salami, quartered
  • 2 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 cup artichoke hearts, chopped
  • 1/2 cup pitted black olives, sliced

(for the dressing)

  • 1/3 cup olive oil
  • 2 tbsp. red wine vinegar
  • 1 garlic clove, minced
  • 2 tsp. Italian seasoning
  • 1 tbsp. freshly chopped parsley
  • Pinch red pepper flakes
  • Kosher salt
  • Freshly ground black pepper


  1. In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.
  2. To make the dressing, add olive oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste.
  3. Dress pasta with dressing and serve.

S’mores Bars


  • 3 tbsp. butter
  • 1 package mini marshmallows
  • 7 cups Golden Grahams cereal
  • 3 Hershey’s milk chocolate bars, broken into pieces


  1. Grease a 9-x-13 pan with butter.
  2. In a large pot over medium-low heat, heat butter until melted. Add all but 1 cup of mini marshmallows and stir until melted and smooth.
  3. Turn the heat off and quickly stir in Golden Grahams until evenly coated. Press into pan and top with chocolate pieces and remaining cup mini marshmallows.  Heat broiler and cook for 2 minutes.  Let set at least 30 minutes, then slice and serve.

We at The Maria Sanchez Show hope you will join us as we test out these delicious recipes in honor of National Picnic Month.  Don’t forget to check out our latest program, Shadow Politics with Senator Michael D. Brown.  Tune in on Sundays at 4:00 p.m. PDT/7:00 p.m. EDT.

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