And away we go!! ........Easy portable summer meal to go!....

So I have been BBQ-ing like a law is about to be passed banning BBQ-ing 4ever!!! It looks like my little chat with Summer worked and he was able to pull it together...for now.
  It's 4th of July weekend!!! Most of us will be traveling to various towns and cities to watch the fireworks on nights other than the 4th. So I wanted to come up with a menu that was portable and also says" I love my independance and Im gonna celebrate it!" ...the result:

All american Fried Chicken, Sweet liberty pocket Cherry pies and Homemade Salt and Veggies on a stick..all easy to make and easy to carry along to where ever you go!

Fried Chicken is so easy to make (time consuming but easy) and it actually tastes better after it's been chilled in the fridge over night! But most importantly..it's portable! Cherry pie is about as american as it gets but this version allows everyone to have their own pie and not be confined to a plate and fork. Potatos on a stick is a great and salty treat and makes eating veggies supper fun! And let's not forget the cost we are talking under $12.00 for the chicken ,pies and potato sticks!!! "Centsational"!

Ice-box fried chicken to go
12 drumbsticks               1 tbsp fresh ground pepper
2 cups flour                     1 tbsp paprika
1tbsp oldbay seasoning    2cups frying oil
1tbsp cayenne pepper   
heat oil in a frying pan over medium heat. In a large bowl combine all the dry ingredients then wash and pat dry the chicken. toss in flour mixture and coat well. place 6 drumbsticks in the oil and fry 7minutes both sides then remove froim oil and place on papertowels to soak up excess oil. repeat with remaining drmbsticks.
Chill over night.

Pocket Cherry pies
1 cup cherry pie filling
2  9inch pie crusts
1 egg beaten
Preheat the oven to 375* cut each pie in half place a 1/4 cup filling in each and fold over and press all around to seal. brush all 4 mini pies with egg mixture and bake 15 minutes...until golden brown. Chill.

 Potatos on a stick
1 large red potato
1 sweet potatos
one onion
Soak wooken skewers in water. quarter potatos and onions and toss in olive oil and sea salt pepper and rosemary. skewer potatos onto sticks and roast at 425* for 30 minutes until the poatos are soft when pierced through with fork. Sprinkle with malt vinegar and sea salt