Memorial Day – The Start of Summer and Outdoor Entertaining
Memorial Day is arriving in just a few days, so I reached back to my Your Smart Kitchen newsletter to get some useful and interesting recipes that I hope will give you some hints for something a bit different but still fit into the holiday activities.
I start with a variation of a burger the should elicit some comments. And there are a couple taco options, a easy vegetable and some dessert suggestions,
Have a terrific holiday weekend.
Look forward to more articles in topics that I hope are interesting and useful.
Terry
Burgers with Blue Cheese Mayo and Sherry Vidalia Onions
Yield: 4 servings
Ingredients
- 1/2 cup (2 ounces) crumbled blue cheese
- 1/4 cup canola mayonnaise
- 2 teaspoons chopped fresh thyme, divided
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1 pound lean ground sirloin
- 1 teaspoon black pepper, divided
- 1/8 teaspoon kosher salt
- 1/2 teaspoon extra-virgin olive oil
- 4 (1/4-inch-thick) slices Vidalia or other sweet onion
- Cooking spray
- 2 teaspoons sherry vinegar
- 4 (1 1/2-ounce) whole-wheat hamburger buns, toasted
- 2 cups loosely packed arugula
Preparation
- Preheat grill to medium-high heat.
- Combine 1/2 cup blue cheese, mayonnaise, 1 teaspoon thyme, and hot pepper sauce in a small bowl; stir well.
- Divide beef into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Sprinkle beef evenly with 1/2 teaspoon black pepper and salt.
- Brush oil evenly over both sides of onion slices; sprinkle with remaining 1/2 teaspoon pepper. Place the patties and onions on grill rack coated with cooking spray; cover and grill for 3 minutes on each side. Set patties aside; keep warm. Place onion slices in a zip-top plastic bag; seal. Let stand 5 minutes; toss with remaining 1 teaspoon thyme and vinegar.
- Spread cut sides of buns evenly with mayonnaise mixture. Arrange 1/2 cup arugula on bottom half of each bun; top with 1 patty, 1 onion slice, and bun top.
Grilled-Chicken Tacos
Makes 12 Tacos
Ingredients
- 3 medium tomatoes, coarsely chopped
- 1/3 cup fresh lime juice
- 1 cup water
- 1 teaspoon salt
- 2 pounds skinless, boneless chicken thighs
- 2 tablespoons vegetable oil
- 1 teaspoon sweet paprika
- 1 teaspoon dried parsley
- 12 corn tortillas, warmed
- Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving
Preparation
- In a blender, puree the tomatoes with the lime juice, water and salt.
- Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air.
- Refrigerate the chicken for 6 hours or overnight.
- Light a grill or preheat a grill pan.
- Remove the chicken thighs from the marinade and pat them dry.
- Brush with the oil and sprinkle with the paprika and parsley.
- Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes.
- Transfer the chicken to a work surface and let stand for 5 minutes.
- Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.
Beef Tacos: Tacos de Carne Asada
Total Time: 36 min
Serves 4Yield:
Ingredients
- 1 flank steak, trimmed of excess fat
- 1 cup pickled jalapenos, including the carrots and onions that come in the jar
- Salt and pepper
- 8 corn tortillas
- 1/4 cup white onion, coarsely chopped
- 1/4 cup cilantro leaves
- 2 tablespoons salsa de arbol
- 1 tablespoon canola oil, plus more, as needed
Directions
- Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour
- Preheat the grill or broiler.
- Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.
- Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary.
- Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco
South of The Board Double Decker Chicken Tacos
Ingredients
- 1 Bunch of Cilantro
- 1 Tomatoes
- 1 Lime
- 1 Jalapeno
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Onion
- Extra Sharp Cheddar Cheese
- Monteray Jack Cheese
- Taco Shells
- Tortillas
- Refried Beans
- Salsa
- 2 Chicken Breasts
Directions
- Chop up: Cilanto, Tomatoes, Mangos, Jalapeno, Red Bell Pepper, Green Bell Pepper and the Onion.
- Shred an equal mix of Extra Sharp Cheddar Cheese and Monteray Jack Cheese.
- Clean and cut the chicken breast into long thin strips. Put these on the grill and let cook. Once done pull the chicken apart so it has a stringy consistency.
- Heat the Refried Beans, Tortillas and Taco Shells.
- Spread a layer of refried beans covering the tortilla.
- Break the taco shell in half and lay it out on the beans.
- Fill the taco with toppings and chicken. Fold in half.
- Eat and enjoy!
Grilled Garlic Asparagus with Lemon
Ingredients
- 4 garlic cloves
- 1 pound Asparagus
- 1 Lemon
- Olive Oil
- Salt
- Pepper
Directions
Squeeze about a 1/3 of the lemon into the dish.Avacado, Cucumber and Tomato Salad
Rinse the asparagus. Hold the asparagus in your hand and snap in “half”. Where the asparagus naturally breaks is the point on tenderness. Discard the lower portion into your compost.
Heat you grill to 350 degrees Fahrenheit and place asparagus on the grill.
Cook covered for about 6-8 minutes on each side.
During the final 2 minutes spread this on the asparagus:
- Prepare garlic and put through a garlic press into a small dish.
- Add about 1.5 tbsp of olive oil (adjust as needed)
This is a great salad recipe, but also an alternative way to serve avocados instead of making guacamole. Not only is it easy, it is full of healthy nutrients and good fats.
Ingredients
- 1 cup grape tomatoes, sliced in half
- 2 hass avocados, sliced in half and then scored into 1inch squares
- 1 Japanese cucumber, un-peeled and sliced
- 1 tbsp fresh mint leaves, chopped
- 1 tbsp Anaheim pepper, finely chopped
- juice from ½ a fresh lemon, squeezed
- sea salt
- freshly ground pepper
Directions
Toss all of the ingredients in a medium salad bowl. Serve immediately. (It’s that easy!)
Knock-You-Naked Brownies
Yield: 6 servings
Ingredients
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1/3 plus 1/2 cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- 1/3 cup semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
Directions
- Preheat the oven to 350 degrees F.
Grease and flour a 9-by-9-inch baking pan. - Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it will be pretty thick!
- Divide the dough in half and press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
- While the first brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk.
- Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it’s evenly distributed. Sprinkle the chocolate chips all over the top.
- Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips.
- Bake for 20 to 25 minutes.
- Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
- When you’re ready to serve them sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan.
These are absolutely killer.
Strawberry and Rhubarb Crumble
Serves 8
This features the classic combination of tart rhubarb and sweet strawberries, topped with a crunchy oat-and-hazelnut streusel. A scoop of ice cream is the perfect finishing touch. hide ‘
Ingredients
- 3/4 cup all purpose flour
- 2/3 cup plus 1/2 cup sugar
- Large pinch of salt
- 6 tablespoons (3/4 stick) chilled unsalted butter,
cut into 1/2-inch cubes - 1/2 cup old-fashioned oats
- 1/2 cup husked hazelnuts, toasted , coarsely chopped
- 1/2 vanilla bean, split lengthwise
- 1 pound strawberries, hulled, halved (about 4 cups)
- 12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
- Vanilla ice cream
Preparation
- Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend.
- Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts.
- Cover and chill.
Note: Topping can be made 1 day ahead.
- Preheat oven to 375°F.
- Butter 11 x 7 x 2- inch glass baking dish.
- Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well.
- Add strawberries and rhubarb to sugar in bowl; toss to coat well.
- Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
- Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes.
- Spoon warm crumble in
