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Memorial Day recipes

5 Last Minute Memorial Day Cook out Salad Recipes

If you’re heading out to a cook out for Memorial Day and still scratching your head on what to take over to the host’s home or what salad to make if you are hosing a barbecue or cookout, here are 5 easy and simple salad recipes from the FoodNetwork to consider. Above is the Roman Salad



Ingredients

1 cup balsamic vinegar

1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)
Directions
Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_36960_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

BLT Pasta Salad

Ingredients

12 ounces corkscrew-shaped pasta

1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g

Black Bean and Corn Salad

4 ears corn, husks removed

2 tablespoons olive oil

1 cup diced red bell pepper
3/4 cup diced red onion
1/4 cup cider vinegar
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon minced garlic
1/2 cup snow peas, julienned
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
Directions
Preheat the grill to medium.
Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.
In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.



Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Ingredients

Vinaigrette:

1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon mustard
1/2 cup olive oil
Kosher salt and freshly ground black pepper
Quinoa Salad:
4 cups salted water or vegetable stock
2 teaspoons chopped fresh thyme
2 cups quinoa
16 spears asparagus, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup pitted nicoise olives
4 ounces aged goat cheese, shaved
1/4 cup chopped fresh basil
1/4 cup fresh parsley leaves
Directions
For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don’t make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.
Serves: 6; Calories: 477; Total Fat: 29 grams; Saturated Fat: 6 grams; Protein: 13 grams; Total carbohydrates: 43 grams; Sugar: 6 grams; Fiber: 5 grams; Cholesterol: 9 milligrams; Sodium: 446 milligrams

Orzo Salad With Shrimp and Feta

Ingredients

Kosher salt

8 ounces orzo pasta (about 2 cups)
1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
Freshly ground pepper
Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
4 scallions, thinly sliced
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
1 cup diced English cucumber
4 ounces crumbled feta cheese
3 tablespoons halved kalamata olives
Directions
Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.
Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

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Memorial Day: 5 Recipes for Kids

This Memorial Day weekend, as with previous years, many families will be gathering to honor fallen soldiers and vets. Here are 5 fun recipes to consider making this weekend while grilling, picnicing and hanging out with family and friends.
Mom’s Strawberry Lemonade

Ingredients:

2 liter Sprite

1 can frozen lemonade

3 cans water

1 package kool-aid lemonade

1 cup sugar

fresh or frozen berries

lemon slices

lots of ice
Directions: Mix everything together in a large drink container. This punch is super sweet, but always a hit at a party.

Chicken Pasta Salad
Ingredients

    12 ounces rotini pasta

    1 1/2 pounds skinless, boneless chicken breast halves – cut into strips

    1/4 teaspoon lemon pepper

    1/4 teaspoon garlic powder

    4 ounces crumbled feta cheese

    4 roma (plum) tomato, diced

    1/4 cup Italian-style salad dressing

Directions

 

In a large pot with boiling salted water cook pasta until al dente. Drain.
Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces.
In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese.
Serve with Italian dressing poured over top of pasta.  

Deviled Egg Boats By Rebecca Milanski

 
Ingredients

    12 hard boiled egg, cooled and peeled

    1/2 cup mayonnaise

    2 teaspoon dijon mustard

    1/2 teaspoon kosher salt

    1/4 teaspoon cayenne pepper

    1 pinch sugar

    1 red bell pepper

    1 yellow bell pepper

    1 green bell pepper

    1/2 teaspoon paprika, for garnish

Directions

1. Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.

2. In a medium bowl, combine yolks, mayonnaise, mustard, salt, cayenne pepper and sugar using a fork; stir to thoroughly combine.

3. Place the yolk mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves.

4. For the boat sails, cut each bell pepper into 1-inch wide strips. Cut each strip into 1-inch squares and slice each square diagonally to make a triangle. Stick each sail upright into yolk mixture and sprinkle with paprika.

5. Chill for at least 1 hour in the refrigerator before serving.

Kid’s Macaroni
Ingredients

    1 (8 ounce) package uncooked elbow macaroni

    3/4 cup mayonnaise

    2 tablespoons cider vinegar

    1 teaspoon sugar

    1 teaspoon kosher salt

    1/4 teaspoon white pepper

    1/4 cup green onions, sliced

    2 jalapeno peppers, seeded and chopped

Directions

 

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.
In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.
3/4 cup unsweetened cocoa powder

    3/4 cup all-purpose flour

    1/2 teaspoon baking powder

    1/4 teaspoon salt

    3/4 cup (1 1/2 sticks) unsalted butter, room temperature

    1 cup sugar

    3 large eggs

    1 teaspoon vanilla extract

    1/2 cup sour cream

    Easy White Icing

    Sprinkles (optional)

Martha Stewart

Flag Cup Cakes

Directions

    Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

    Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

    Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

    Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Decorate patriotic cupcakes in July with stars piped in blue buttercream and stripes cut from red licorice laces.

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Memorial Day: 5 Recipes for Kids

Bellyitch Rewind
Source

It’s Memorial Day weekend for the US and this year as with previous years, many families will be gathering to honor fallen soldiers and vets. Here are 5 fun recipes to consider making this weekend while grilling, picnicing and hanging out with family and friends.
Mom’s Strawberry Lemonade

Ingredients:

2 liter Sprite

1 can frozen lemonade

3 cans water

1 package kool-aid lemonade

1 cup sugar

fresh or frozen berries

lemon slices

lots of ice
Directions: Mix everything together in a large drink container. This punch is super sweet, but always a hit at a party.

Chicken Pasta Salad
Ingredients

    12 ounces rotini pasta

    1 1/2 pounds skinless, boneless chicken breast halves – cut into strips

    1/4 teaspoon lemon pepper

    1/4 teaspoon garlic powder

    4 ounces crumbled feta cheese

    4 roma (plum) tomato, diced

    1/4 cup Italian-style salad dressing

Directions

 

In a large pot with boiling salted water cook pasta until al dente. Drain.
Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces.
In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese.
Serve with Italian dressing poured over top of pasta.  

Deviled Egg Boats By Rebecca Milanski

 
Ingredients

    12 hard boiled egg, cooled and peeled

    1/2 cup mayonnaise

    2 teaspoon dijon mustard

    1/2 teaspoon kosher salt

    1/4 teaspoon cayenne pepper

    1 pinch sugar

    1 red bell pepper

    1 yellow bell pepper

    1 green bell pepper

    1/2 teaspoon paprika, for garnish

Directions

1. Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.

2. In a medium bowl, combine yolks, mayonnaise, mustard, salt, cayenne pepper and sugar using a fork; stir to thoroughly combine.

3. Place the yolk mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves.

4. For the boat sails, cut each bell pepper into 1-inch wide strips. Cut each strip into 1-inch squares and slice each square diagonally to make a triangle. Stick each sail upright into yolk mixture and sprinkle with paprika.

5. Chill for at least 1 hour in the refrigerator before serving.

Kid’s Macaroni
Ingredients

    1 (8 ounce) package uncooked elbow macaroni

    3/4 cup mayonnaise

    2 tablespoons cider vinegar

    1 teaspoon sugar

    1 teaspoon kosher salt

    1/4 teaspoon white pepper

    1/4 cup green onions, sliced

    2 jalapeno peppers, seeded and chopped

Directions

 

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.
In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.
3/4 cup unsweetened cocoa powder

    3/4 cup all-purpose flour

    1/2 teaspoon baking powder

    1/4 teaspoon salt

    3/4 cup (1 1/2 sticks) unsalted butter, room temperature

    1 cup sugar

    3 large eggs

    1 teaspoon vanilla extract

    1/2 cup sour cream

    Easy White Icing

    Sprinkles (optional)

Martha Stewart

Flag Cup Cakes

Directions

    Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

    Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

    Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

    Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Decorate patriotic cupcakes in July with stars piped in blue buttercream and stripes cut from red licorice laces.

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