Posted on July 15, 2015
Just when I thought there couldn’t be any more superheroes, I get totally surprised with the tiniest one of them all, Ant-Man. I can’t wait to see how this insect-sized superhero is going to save the world. The trailer looks awesome so take a look, and check out the picnic food recipes I found. I thought that they were perfect dishes to go with the ants.
“Armed with the astonishing ability to shrink in scale but increase in strength, con-man Scott Lang (Paul Rudd) must embrace his inner-hero and help his mentor, Dr. Hank Pym (Michael Douglas), protect the secret behind his spectacular Ant-Man suit from a new generation of towering threats. Against seemingly insurmountable obstacles, Pym and Lang must plan and pull off a heist that will save the world. by Derek Anderson – DailyDead.com
Extra Crispy Spicy Fried Chicken
recipe from From Away
- 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
- 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.
- In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
- In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
- Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
- Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
- 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.
- 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.
SERVES: SERVES 8
- 6 medium white potatoes or Yukon golds, about 2½ to 3 pounds, quartered
- 3 tablespoons white vinegar
- 2 large celery stalks, diced
- 6 green onions, diced
- 5 hard boiled eggs, peeled
- 1½ cups Miracle Whip or mayonnaise
- 1 tablespoon yellow mustard
- 1½ teaspoons celery seed
- kosher salt and freshly ground black pepper
- paprika for garnish
Bring potatoes to a boil in large pot of cold water that’s been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.
Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.
In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Crock Pot Hickory Smoked Baked Beans
- 1 lb bacon, fried and crumbled
- 1 lb hamburger, fried
- 1 (28 oz) can Boston Recipe Baked Beans
- 1 (15 oz) can kidney beans, drained
- 1 c. ketchup
- 1/4 c. brown sugar
- 2 Tbsp liquid smoke
- 2 Tbsp vinegar
In slow cooker combine baked beans, kidney beans, hamburger and bacon; mix until combined.
In another bowl mix remaining ingredients. Add to bean mixture and mix until combined. Cook 6-8 hours on low in crock pot.
Fruit Salad Recipe with Orange Poppy Seed Syrup
Fruit Salad Ingredients:
- 2 lbs fresh strawberries, hulled and halved or quartered if large
- 1 lb fresh grapes (any color), halved
- 6 clementines, peeled well and separated into sections
- 1 cup fresh blueberries
- 1 to 2 apples, cored, cut into sixths and sliced into ¼” thick pieces
- 1 banana, sliced
- Orange Lemon Syrup:
- 4 Tbsp liquid honey
- Juice of 1 medium lemon (about ¼ cup)
- Juice of 1 medium orange (about ¼ cup)
- Heaping ½ tsp poppy seeds
Easy Meal Plans from The Cooking Light Diet
Squeeze juice of 1 lemon and 1 orange. Stir together syrup ingredients, mixing until honey is completely dissolved into the syrup.
Rinse and slice fruit in the order that it is listed. Don’t slice your apples or bananas until you’re ready to add the syrup since the lemon in the syrup will keep them from browning.
Drizzle syrup over the fruit and toss to evenly coat the fruit with syrup.
Other fruit options that work well in this salad: pineapple, kiwi, raspberries, blackberries.
Classic apple pie with cinnamon cream
for the pastry
- 400g flour
- 200g salted, chilled butter, cubed
- 50g caster sugar
- 2 egg yolks
- 3-4 tablespoons ice water
for the filling
- 6 apples (I used 3 Granny Smith and 3 Pink lady apples), sliced
- 3 heaped tablespoons muscavado (soft brown) sugar
- 1 teaspoon ground cinnamon (optional)
- 2 tablespoons corn flour/corn starch
- pinch of salt
- 1 egg, beaten (for brushing the pastry)
for the cinnamon cream
- 1 cup cream whipped with 1 tablespoon of caster sugar
- ½-1 teaspoon ground cinnamon
To make the pastry, place the flour, butter and sugar in the bowl of a food processor then pulse until the mixture resembles rough bread crumbs.
Add the egg yolks and pulse until they are mixed in.
With the mixer running, slowly pour the water in, a spoon at a time, until the pastry comes together in a ball.
Remove from the food processor. Divide the mixture in two, with one piece being slightly bigger than the other (the bigger half will be for the bottom of the pie).
Roll the bigger half out on a floured surface, ensuring it’s big enough to cover the bottom of your pie dish.
Place the pie dish in the fridge and allow to chill.
Roll the remaining dough out and cut into 10 slices, approximately 1.5cm wide. Place on a piece of parchment paper and place in the fridge to chill for at least 15 minutes.
Pre-heat the oven to 180°c.
To make the filling, combine all the ingredients and mix well.
Remove the chilled pie case from the fridge and brush the edges with beaten egg yolk.
Place the filling in the chilled pie case then cover the pie with the remaining slices of pastry. crimp the edges and cut away any excess pastry.
Brush the pie with the remaining beaten egg and place in the oven.
Allow to bake for 30-40 minutes until golden brown and cooked through. If the pastry starts to brown too much, simply cover it with a piece of foil and continue baking.
Remove the pie from the oven and allow to chill to room temperature before serving with the cinnamon cream.