A Summer Picnic Spread: Pickle-Brined Fried Chicken + Creamy Cucumber, Fennel Salad

I must admit, this southern-inspired picnic spread is quite different from the picnics of my childhood, where we’d climb up the jagged rocks of the Pacific and make do with a sharp, scratchy seat. We’d pack a simple spread of peanut butter sandwiches and grapes, and somehow it always tasted perfectly of salt and sand and ocean air. It was simple, rustic, and my favorite way to spend the afternoon. 

And while I've traded in a view of the sea for rolling hills and grassy knolls, I still love a good picnic just the same. Only now, it means laying a soft throw on a plush lawn, with a bottle of chilled Rosé and just enough humidity to remind you you're still outside.

Heat or no heat, there's just nothing like grazing under a shady Magnolia tree to make you feel blissfully lazy and content. I like to bring foods that are easy to pack, simple enough to eat and complimentary of course. 

For this southern-inspired picnic spread, I knew I wanted to begin with fried chicken brined overnight in a bath of pickle juice. And while that might sound like an odd combination, the result is a cool, dill-flavored chicken that’s incredibly juicy. It pairs so well with the extra crispy fried coating that takes on a subtle hint of spice from the blend of cayenne, nutmeg and black pepper. Somewhere in the middle it gets dipped in a bowl of buttermilk, so you can just imagine how flavorful it all is. 

To compliment the fried chicken, I prepared a simple salad of cucumber, fennel and radish. Lightly dressed with a bit of greek yogurt and lemon juice and sprinkled with fennel fronds, it was the perfect way to cool down and still leave room for a bit of goat cheese with lavender and peppery wafers. For dessert, we nibbled on a bowl of sweet cherries and washed it all down with a glass of Rosé. A perfectly Southern afternoon, I must say. 

Here's hoping this spread inspires your own, and as always, thanks for stopping by!

xxMackenzie

Pickle-Brined Fried Chicken 

INGREDIENTS

For the Brine: 

• 8 Chicken Drumsticks (or a mixture of chicken breasts, thighs or drumsticks)  
• 3 cups dill pickle juice 

For the Frying: 

• 2 1/2 cups all-purpose flour
• 2 Tbsp. ground black pepper
• 1 Tbsp. paprika
• 2 Tbsp. sea salt
• 1/2 Tbsp. cayenne pepper
• 2 Tbsp. baking powder
• 1 Tbsp. garlic powder 
• 2 cups buttermilk 
• 2 quarts vegetable oil, for frying

INSTRUCTIONS

1.) To brine the chicken, place the chicken pieces in a large ziplock bag and set the bag in a large bowl to keep it upright. Then, pour the pickle juice in the bag, squeeze out the excess air and seal. Make sure each chicken piece is coated evenly with the juice and place in the refrigerator for 8 hours or overnight. 

2.) To fry the chicken, place the flour, black pepper, paprika, salt, cayenne pepper, baking powder and garlic powder into a large bowl and mix well. Then, in a separate bowl, pour the buttermilk. Remove the chicken from the refrigerator and place on a baking sheet or plate and pat dry with a paper towel. 

3.) Next, place a large dutch oven or heavy bottomed pot over medium-high heat and pour in the oil. Use a cooking thermometer to gauge the temperature and heat to 350 degrees. 

4.) While the oil heats, take each piece of chicken and coat it in the flour mixture, then dip it in the buttermilk and then finally, coat it in the flour mixture once more. Shake off the excess flour and set each piece on a cooling rack until all pieces are coated and the oil is heated to 350 degrees. 

4.) Finally, carefully set each piece into the oil and let fry for 13-15 minutes or until the internal temperature of the chicken is at 165 degrees. To ensure even browning, work in batches to prevent overcrowding and turn the chicken occasionally. 

5.) Once cooked through, use tongs to carefully remove the fried chicken from the oil and place on a cleaned cooling rack over paper towels. The cooling rack prevents the fried chicken from getting soggy and will ensure an evenly crisp coating. Let cool for about ten minutes, then enjoy! 

Creamy Cucumber, Fennel and Radish Salad

INGREDIENTS

• 1 English cucumber, thinly sliced
• 1 fennel bulb, cored and thinly sliced, plus 2 Tbsp. of fennel fronds, chopped
• 5-6 radishes, thinly sliced 
• 1/2 cup greek yogurt
• 1 Tbsp. lemon juice 
• salt and pepper

INSTRUCTIONS

Place the cucumber, fennel, radishes and fennel fronds into a bowl and toss to combine. In a separate bowl, place the greek yogurt, lemon juice and 1/4 tsp. each salt and pepper and whisk to combine. Then, add as much or as little of the creamy dressing to the cucumber mixture and toss. Add salt and pepper to taste. 

Bourbon Peach Pie

If you ask me, fresh, tree-ripened peaches are the true mascot of summer. I'll always love my strawberries, blueberries and cherries, but there’s just something about the versatility of a peach that makes it stand out. Their flesh can be boiled down to a pulp or can withstand the heat of a 500 degree oven. They’re great on pizza, grilled with honey, chopped with mozzarella, baked with chicken or diced atop granola. They are the incredible egg of the fruit world! And not to mention, they are quite striking with their ombre-like skin swirling with deep red, soft yellow and bright orange.

Much like avocados, I keep a healthy stock of peaches at varying levels of ripeness at all times. You’ll find some in a paper bag, some along the windowsill ready to eat and maybe a few in the fridge that are starting to soften. It certainly helps that I live in Nashville near a plethora of peach stands operated by the greatest company of all time, The Peach Truck. These lovely folks drive their farm fresh peaches up from Georgia daily and sell them in brown paper sacks off the side of the road. I can’t quite figure out how they do it exactly, but every single peach is perfect. They’re never mealy or bruised and are always loaded with the perfect balance of sweet, tart flavor. In the dead of winter, I often just scroll through their Instagram feed and salivate. And you should too! 

With my latest batch of peaches, I wanted to make a classic peach pie. Because my Dad loves peaches just as much as I do and it’s no mistake that Father’s Day and peach season overlap. I spiced it up with a splash of bourbon and dressed it in its Sunday best - a braided lattice crust. The filling isn’t too sweet, allowing the peaches to shine on their own with a little help from lemon, cinnamon and nutmeg. You could always add more sugar, or less, depending on your preference. Regardless, it will bubble up nicely around the golden, flaky crust and will make your whole house smell like sweet heaven. I used a milk wash this time, to give it a nice glow, and sprinkled with a bit of raw sugar before baking. 

I hope you’ll join me in soaking up the season with this Bourbon Peach Pie, and as always, thanks for stopping by! 

xxMackenzie 

Peach Bourbon Pie 

INGREDIENTS

for the filling: 

• 6-8 peaches, thinly sliced
• 2 Tbsp. bourbon
• 1 tsp. lemon juice
• 1/4 tsp. cinnamon
• pinch nutmeg
• 1/4 tsp. salt 
• 2 tsp. lemon zest
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 Tbsp. corn starch
• Optional: milk or cream, for the wash

for the dough: 

*This is my go-to pie dough recipe by Ina Garten. I find it foolproof and delicious! Feel free to insert your favorite recipe here or use refrigerated pie crust if you’d rather. 

• 12 Tbsp. (1 1/2 sticks) very cold unsalted butter
• 3 cups all-purpose flour
• 1 tsp. kosher salt
• 1 Tbsp. sugar
• 1/3 cup very cold vegetable shortening
• 8 Tbsp. ice water

INSTRUCTIONS 

Make the dough: 

1.) Dice the butter and return to the refrigerator. Then, place the flour, salt and sugar into the bowl of a food processor fitted with a steel blade and pulse a few times to mix. 

2.) Add the butter and shortening and pulse 8 to 12 times, or until the butter is the size of peas. With the machine running, pour the ice water down the feed tube (cubes removed) and then pulse the machine until the dough begins to form a ball. 

3.) Place the dough on a floured surface and roll into a ball. Cut the ball of dough in half and wrap each half in plastic wrap. Refrigerate for 30 minutes or overnight. 

Prepare the filling: 

1.) While the dough chills, preheat the oven to 400 degrees. Peel and thinly slice the peaches and place into a medium bowl. Toss with the lemon juice and bourbon and set aside. 

2.) In another bowl, combine the remaining dry ingredients (cinnamon, nutmeg, salt, zest, sugars and corn starch) and mix well. Then, add the dry ingredients to the peaches and stir to combine. 

Assemble:

1.) Next, on a lightly floured, cold surface, roll out one half of the dough into a 12” circle, about 1/8” thick, and fit into the bottom of a 9” pie plate. Pour the peach filling into the prepared bottom crust and place in the refrigerator while you prepare the lattice strips.

2.) For the lattice, roll the remaining pie dough into a large rectangle that’s about 10” in length and 1/4” thick. Using a ruler, cut the dough into 4, 1.5” wide strips using a sharp knife or pastry wheel and set aside on a baking sheet. Then, cut 4, 1/2” strips and set aside. Lastly, cut 12 more 1/2” wide strips for the braids. Working with three strips at a time, press the tops together using your thumb or a weighted surface and braid the strips. Repeat until you have four braided pieces and set aside on the sheet. (Note: You may have to combine and re-roll out the scraps of dough one or two times to cut all the strips)

3.) To assemble, arrange the strips of dough atop the filling, forming a lattice. Trim the strips, and press into the dough. Then, trim the edge of the crust and press into the edge of the pie pan. 

4.) Lastly, using a pastry brush, lightly brush the lattice with the milk or cream and sprinkle with sugar. 

5.) Place the pie in the lower third of the oven and bake at 400 degrees for 20 minutes. Then, reduce the oven temperature to 375 degrees and continue baking for an additional 30-35 minutes or until the crust is golden and the filling is bubbling. 

6.) Let cool completely to allow the filling to fully congeal, then serve and enjoy!

Summer Toast, 3 Ways

Summer is here! Well, almost, if we’re being technical. And it’s my favorite time to be in the kitchen. Not only do you have access to fresh, locally grown fruits and vegetables, but everything is lighter, easier and less fussy. I could make an entire meal off a bowl of plump blueberries, or better yet, juicy watermelon sprinkled with mint and olive oil. Because that's what summer is all about, one or two ingredient meals that taste like pure bliss. 

And while I don’t consider myself to be overly emotional (excitable, perhaps), it’s not uncommon to find me crying over a bunch of rainbow radishes or a beautifully geometric lemon. It's all just so amazing and it gets me every time!

Take these toasts for example. They are so simple. I’ve hardly done a thing and yet they look like a piece of art. Nature at its best! I like them as a refreshing summer substitute for avocado toast or even as a light snack or appetizer. Perhaps then they’d be called tartines!?

See below for all three recipes and why I love each one! 

Cucumber, Feta Toast with Dill + Pistachio

Creamy, salty feta gets topped with shaved cucumber, fresh dill and toasted pistachios. It’s like an open-faced mediterranean tea sandwich, kind of. 

• 1 Cucumber, sliced into ribbons using a vegetable peeler 
• Whipped feta cheese
• Dill, chopped
• Pistachios, toasted and chopped
• Fresh ground black pepper 
• Ciabatta or your favorite bread 

Brush each slice of bread with a bit of olive oil and toast under the broiler for about one minute or until lightly browned. You can also just place each slice in the toaster. Once toasted, spread with feta cheese and top with cucumber ribbons. Then, sprinkle with as much dill and pistachios as you prefer and dust with ground pepper. 

Strawberry, Goat Cheese Toast with Balsamic and Basil

Earthy goat cheese and sweet strawberries are a match made in heaven. Top with sliced, fresh basil and a drizzle of balsamic and it’s like your favorite summer salad on toast. 

• Fresh strawberries, thinly sliced
• Goat Cheese
• Fresh Basil, julienned
• Balsamic Glaze, for drizzling 
• Fresh ground pepper

Brush each slice of bread with a bit of olive oil and toast under the broiler for about one minute or until lightly browned. You can also just place each slice in the toaster. Once toasted, spread with goat cheese and top with sliced strawberries and chopped basil. Drizzle with balsamic glaze and sprinkle with freshly ground pepper. 

Peach, Ricotta Toast with Lemon Thyme and Mint

There’s nothing like a fresh, summer peach. Which is why I like pairing them with ricotta - a creamy, neutral, spreadable cheese - and a sprinkling of fresh herbs like lemony thyme and mint. So. Good. 

• Sliced peaches
• ricotta cheese
• fresh mint, chopped
• fresh lemon thyme
• honey, for drizzling 

Brush each slice of bread with a bit of olive oil and toast under the broiler for about one minute or until lightly browned. You can also just place each slice in the toaster. Once toasted, spread with ricotta cheese and top with sliced peaches. Then, drizzle with honey and sprinkle with fresh thyme and mint. 

Pulled Pork Carnitas with Peach Salsa + Grilled Street Corn

I’m just going to cut to the chase. You need these pulled pork carnitas in your life. Especially if your life involves feeding lots of people at an outdoor barbecue and especially if you want to give them an out of body experience. 

Allow me to explain. With this recipe, the pork cooks low and slow in a crockpot for about eight hours, giving it plenty of time to absorb the tasty blend of spices, chipotle peppers and beer it simmers in and plenty of time for you to sit back and watch it do all the work. And when you’re hungry guests arrive early, late or somewhere in between, you’ll just hand them a pair of tongs instead of frantically flipping burgers to everyone’s preferred temperature. And it gets even better. 

These pulled pork carnitas are topped with a heaping spoonful of fresh. peach. salsa. So you have this whole warm and spicy meets refreshing and sweet thing going on. Then just sprinkle a bit of cilantro on top and you’ll easily have the tastiest BBQ on the block and you won’t have even tried that hard. 

If you want to make a complete meal out of it, just serve alongside a simple salad and grilled street corn. Bathed in chipotle butter and topped with cotija cheese and a drizzle of lime juice, it takes grilled corn to a whole new level and really compliments the flavors of the carnitas. All that’s missing now is a cooler full of Pacifico, some lime wedges and you’ve got it made in the shade. 

This menu is perfect for Memorial Day, Father’s Day and all the other outdoor barbecues you plan on hosting this summer. As always, I hope you enjoy!

xx Mackenzie 

Pulled Pork Carnitas

*adapted from The Kitchn

INGREDIENTS

• 2.5 lb boneless pork butt*
• 1 Tbsp. coarse sea salt
• 1/2 Tbsp. cumin
• 1/2 Tbsp. pepper
• 1/2 Tbsp. oregano
• 1 tsp. cinnamon
• 1/8 - 1/4 tsp. cayenne pepper
• 4 whole cloves garlic, smashed
• 2 chipotle peppers (canned in adobo sauce)
• 1 15 oz. can diced tomatoes
• 1 cup beer (or orange juice) 

*2.5 lbs is plenty for 4-6 people to have 2-3 tacos each and maybe more. If serving a large crowd of around 10 or more people, opt for 6 - 8 lbs. 

Place the salt, cumin, pepper, oregano, cinnamon and cayenne in a bowl, stir and set aside. Next, trim any excess fat from the pork. Place the pork in a slow-cooker and sprinkle or rub the entire bowl of seasoning on the pork. Then, add in the garlic, chipotle peppers, diced tomatoes and beer or orange juice. Cover and set to cook on low for 8 hours. 

When ready, use tongs or a slotted spoon to remove the meat from the slow-cooker and place in a baking dish or pan. Use two forks to shred the meat. Then, use a small measuring cup to pour some of the leftover juices over the meat to keep moist (use as much or as little as you want!). Store some of the liquid in a jar for reheating or toss. 

To serve, fill a corn tortilla with the pulled pork and top with peach salsa, chopped cilantro and any other garnishes you like! 

Peach Salsa

• 1 cup chopped, fresh peaches
• 1/2 cup chopped cilantro
• 1/2 cup chopped red onion
• pinch of salt
• squeeze of lime juice 

Combine the chopped peaches, cilantro, red onion, salt and lime juice together in a small bowl, stir to combine and serve or refrigerate until ready to serve. 

Grilled Mexican Street Corn

INGREDIENTS

• One ear of fresh corn (in the husk) for each person
• Cotija cheese, for sprinkling (about 1/4 cup)
• Chopped cilantro, for sprinkling (about 1/4 cup)
• 1-2 Tbsp unsalted butter
• 1 tsp. chili powder 
• squeeze of lime juice

INSTRUCTIONS

Prepare the corn by pulling back the husk to the base, removing the silks, and then pulling the husk back over the corn. Once you’ve prepared the corn, fill a large bowl with ice water and let the corn soak for about 10 minutes (this will keep the husks from catching fire while grilling and keep the corn nice and juicy). 

Meanwhile, heat up the grill (medium heat). Then, place each ear of corn directly on the grill and cook for about 15-20 minutes, turning occasionally, until the husk is charred and the kernels are golden and softened. 

Meanwhile, melt the butter over medium low heat in a small saucepan. Once melted, stir in the chili powder, lime juice and salt. Once the corn is cooked and the kernels are soft, remove from the grill and place on a baking sheet lined with foil or parchment paper. Next, either remove or tie back the husks. Then, brush or baste the corn with the chili butter, sprinkle with cotija cheese, cilantro and enjoy! 

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Did you make this recipe? 
I’d love to know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #feastandfable! 

Camp Cooking: Huevos Rancheros + Coffee

I don’t need a fancy kitchen or a lot of tools to enjoy cooking. In fact, I prefer cooking in tight spaces with nothing but a solid cutting board and my Santoku knife. There’s just something about a minimal space that encourages creativity. You slow down a bit, multitask less and don’t worry as much about making a mess. If you think I’m crazy, just trying cooking a meal under the stars with nothing but a cast iron skillet. It’s heaven.

The key to campfire or camp-side cooking is to use the least amount of pots, pans and dishes possible. Because no one likes clean-up duty. This doesn’t mean you're confined to soups and spaghetti, it just means you have to get creative with boiling down elaborate meals or find the foods that comes to life with just a little oil and a pinch of salt. It’s really half the fun! 

I made this recipe for Huevos Rancheros while camping at the beach a few weeks ago and it was so incredibly easy and delicious! It comes together quickly, using one skillet and a few ingredients, it’s packed with protein and will keep you full until lunchtime - important things to consider when you’re headed out for a long hike or bike ride! 

And let’s not forget to talk camp coffee! There are so many different ways to make coffee while camping, from the classic cowboy coffee method to french press and pour over. We alternate between using our JetBoil as a french press and using a lightweight, easy-to-pack drip coffee maker. And while I love the intense, dark coffee that comes from a french press, I prefer the pour over coffee while camping because clean up is just so. much. easier. I can still make a nice, strong cup of coffee in half the time and with virtually nothing to clean. So yea, it’s an obvious winner. 

While both of these recipes taste pretty remarkable in the middle of the woods, they’ll taste just as great at home around your table. Regardless of where you make them, I hope you enjoy! 

xx Mackenzie 

Camp Cooking: Huevos Rancheros + Coffee

INGREDIENTS 

• 2 Tbsp. canola oil or olive oil
• 1 can diced fire roasted tomatoes
• 2 Tbsp. canned mild chilis (or hot, if you prefer spice)
• 1 tsp. cumin
• 4garlic cloves, peeled and minced
• salt and pepper
• 1/2 small onion, chopped 
• 1 can black beans, drained and rinsed
• 1 lime, quartered
• Eggs, 1-2 per person
• Corn tortillas

Optional Toppings: 

• Chopped Cilantro
• Feta or Cotija Cheese
• Avocado

Heat 1 Tbsp. of the oil in a heavy bottomed skillet over medium-high heat or over a campfire. Add the tomatoes, chilies, cumin, half the minced garlic, onion and a big pinch of chopped cilantro and cook, stirring occasionally, for about 5-7 minutes. The sauce is ready when it’s thickened and just barely sticks to the pan. Season with salt and pepper, remove to a bowl and set aside. 

Using the same skillet, add the black beans, remaining minced garlic, 1/2 cup of water, a squeeze of lime and a pinch of salt, stir to combine, and cook over medium-low heat until heated throughout. Thicken the mixture by using a fork to slightly smash the beans. Then, place the bean mixtures in a separate bowl and set aside. 

Lastly, using the same pan, heat the remaining oil and fry the eggs sunny-side up. Season with salt and pepper. To serve, place one or two tortillas on each plate and spread the bean mixture on the tortillas. Next, top with the eggs, salsa, cheese, cilantro and a squeeze of lime juice. Serve with fresh avocado and a piping hot cup of camp coffee! 

Camp Coffee

There are lots of ways to make coffee while camping, but we find drip coffee is simple to make and even more simple to clean up! Here’s what you’ll need: 

INGREDIENTS

• Finely Ground Coffee
• Water
• Coffee Filter
• Lightweight Drip Coffee Maker

INSTRUCTIONS

Bring water to a boil using a propane-powered cooking system like a JetBoil or a covered pot over a campfire. While the water heats up, line your drip coffee maker with a filter (this is optional, but makes for easy cleanup) and set atop your coffee mug. For a small 12 oz. cup, place 2-3 rounded spoonfuls of ground coffee into the filter. If you like strong coffee, start with 3 rounded spoonfuls. Once the water comes to a boil, slowly pour over the coffee grounds in a circular motion. Let the water rise to the top of the filter and slowly refill as it begins to drip into your cup. Once the cup is full, remove the drip coffee maker, discard the filter and enjoy!