A Savory Spring Picnic

The time has come to pack up that picnic basket roll out a blanket. Take your next leisurely lunch outdoors with these easy and exciting recipes that are good on the go, and prefect for sharing with friends in the park. Spring is definitely the season to spice things up, and what better way to skip the actual fuss of grilling than to bun your bbq? Topped off with a crunchy and refreshing slaw for that extra kick and some delicious potato salad on the side and you are in business. And fret not about being left thirsty on these long-awaited warm days – a cool, cucumber sangria pairs perfectly with this soulful southern meal. All that’s left is to grab a plate and enjoy!

Pulled BBQ Chicken Sandwiches with Classic Southern Slaw

Everyone loves a pulled pork sandwiches at a picnic, but don’t forget you can change it up by using chicken instead! It is delicious and time-saving. Just don’t forget the slaw – it adds a creamy element to the sandwich, and you’ll also get the added benefit of crunchy vegetables for texture.

To make the bbq: One 3-pound rotisserie chicken 1 ½ cups prepared barbecue sauce Classic Southern Slaw (recipe follows) Bread-and-butter pickles, for serving (optional) 4 Kaiser Rolls, split

Using your hands or a fork, shred the meat from the chicken, discarding the skin. You should have about 2 ½ cups. In a large bowl, stir together the chicken and barbecue sauce. Sandwich the chicken mixture, slaw, and pickles between each split roll and serve.

To make the slaw: ½ cup mayonnaise 3 tablespoons finely chopped red onion 1 ½ tablespoons apple cider vinegar 1 teaspoon celery seed ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon Tabasco or other hot sauce One 14- to 16-ounce package prepared slaw mix

In a small bowl, combine the mayonnaise, onion, vinegar, celery seed, salt, pepper, and Tabasco. Place the slaw mix in a large bowl. Pour the mayonnaise mixture over the slaw and toss well. Let stand for 15 minutes before serving. The slaw will keep in an airtight container in the refrigerator for up to 5 days

Smoky Potato Salad with Horseradish Mayo

In our family, we have done potato salad every which way you can think of. We love to serve this quick-and-easy version when we’ve got the grill fired up. Or in this case, just plan on throwing these potatoes on with your dinner the night before and you can make this stand-out potato salad for a picnic the next day!

1 ½ pounds small- to medium-size Yukon Gold potatoes Olive oil, for brushing ½ teaspoon salt, plus additional to taste ½ teaspoon freshly ground black pepper, plus additional to taste 1/3 cup mayonnaise ¼ cup chopped scallions (white and light green parts) 3 tablespoons very finely chopped celery 3 tablespoons chopped fresh parsley 2 tablespoons prepared horseradish

Prick the potatoes all over with a fork and place on a microwave-safe plate. Cook in the microwave on medium-high power for 3 minutes. Turn the potatoes and cook for 3 minutes more, until fork tender. Preheat the grill to high heat and brush the grate with oil or spray with nonstick cooking spray. Brush the potatoes with olive oil and sprinkle with the additional salt and pepper to taste. Transfer the potatoes to the grill. Close the cover and cook, turning occasionally, until the skins are crisp and dark golden, 7 to 8 minutes. Let the potatoes cool completely, and then cut them into large chunks. In a large bowl, combine the potatoes, mayonnaise, scallions, celery, parsley, horseradish, and the ½ teaspoon each salt and pepper. Toss well. Taste and adjust the seasonings, if necessary.

Cucumber Sangria

Usually sangria is made with just fruit, but we love to add sliced cucumber for a mellower flavor. Perfect drink to accompany a sunny day!

One 750-milliliter bottle dry white wine ½ cup brandy 1 cup green grapes, washed and halved 1 English cucumber, rinsed and thinly sliced 1 green apple, cored, seeded, and thinly sliced 1 cup seltzer

In a large punch bowl or Mason jar, combine the white wine, brandy, grapes, cucumber, and apple. Stit the mixture well, pressing the fruit to the bottom of the bowl. Just before serving in cups with ice, add the seltzer. Viola!

Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven’t looked back since. They regularly appear on ABC’s Good Morning America and had their own Food Network show, Road Tasted .