Spicy Green Beans and Potatoes recipe, Competition Style Chicken recipe, and Blueberry Cheesecake Bars recipe are below. Let the good times roll!
Memorial Day is a time to spend with family and friends celebrating the freedoms protected by those who have fallen in the line of duty. Whether you spend the day skiing, fishing, sightseeing, or lounging, preparing a meal ahead can be an asset to this relaxing weekend. There are many dishes that can be prepped in advance for a celebration such as this. Since many activities are outdoors, I look at my picnic options. Dishes that travel easily to a neighbor’s pool, the park, or the back yard can be made the day before and served at your leisure.
Salads are easily chopped the day before. Think of desserts that can be consumed with little cleanup. Packing and dining become an effortless breeze when recipes are already portioned to singles servings.
Fruit and green salads can be packed in plastic cups with lids or in mason jars. For green salads, place the dressing at the bottom of the cups to prevent wilting. Then simply shake the cup and eat.
Not only is this chicken enticing to look at but it is also the most scrumptious piece of chicken I have ever eaten.
Side dishes like potato and pasta salads are easily bought or made in advance. I love a spicy pickled green bean as an alternative. My recipe for spicy green beans and red potatoes is inspired by my great grandmother, Asimee Mallet. She would make vinegar potatoes during the summer. The vinegar kick is refreshing and invigorating. Combining that with a spicy pickled green bean recipe creates a nice chilled side dish to serve with fried or grilled entrees.
Chicken is a great make-ahead main dish. My competition-style chicken is beautifully displayed on a bed of parsley and greens. Not only is this chicken enticing to look at but it is also the most scrumptious piece of chicken I have ever eaten. It starts with a brine, followed by a rub, then smoked or oven-cooked with soaked wood chips before a quick grilled glazed finish. This chicken is excellent hot off the grill or chilled.
For dessert, I like cookies and bars. For Memorial Day, I am simplifying with a blueberry cheesecake bar garnished with strawberries. I love patriotic dishes that combine red, white, and blue. And with this recipe being patriotic never tasted so good. These bars whip up quick and the blueberry topping recipe is a classic.
Spicy Green Beans and Red Potatoes 6 to 8 cups water 5 medium red potatoes, ½ “ dice ½ cup white vinegar 1 tbsp. kosher salt 2 tbsp. Louisiana Hot Sauce 1 tsp. black pepper ½ tsp. garlic powder 2 lb. green beans, trimmed and cut to 1” pieces Place diced red potatoes in a stockpot with the water. Add vinegar, salt, hot sauce, pepper, and garlic powder. Bring to a boil. Allow to boil for 30 minutes uncovered. Stir in trimmed green beans. Cook boiling an additional 10 minutes. Add water if needed. Serve hot or chill to serve.
Competition Style Chicken Brine 8 thigh and leg quarters 64 oz. apple juice 3 tbsp. salt Water 2 cups pecan or maple chips Pour apple juice in a large container. Add apple juice. Stir in salt until dissolved. Separate legs from thighs by cleanly slicing through the joint. Remove excess fat and trim the skin to clean edges. Add chicken to apple juice. Add water to cover. Refrigerate overnight. Soak wood chips in warm water for at least one hour. Rub 2 tbsp. kosher salt 2 tbsp. light brown sugar 1 tbsp. black pepper 1 tbsp. paprika 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. mustard ½ tsp. cayenne Preheat oven or smoker to 275. Drain wood chips and spread into a single layer on the bottom of a large sheet pan or smoker. Cover wood chips with an ovenproof rack or grate. Drain chicken and pat dry. Mix together all rub spices. Pull back the skin to season the meat. Sprinkle seasoning on the meat. Recover chicken with the skin. Sprinkle on remaining seasoning on all sides. Lay drained and seasoned chicken pieces skin side down on the rack. Bake for one hour. Turn chicken. Bake for an additional 45 minutes to an hour depending on the size of the pieces.
Glaze 16 oz. original BBQ sauce, Sweet Baby Ray’s 1 cup apple juice 2 tbsp. honey Stir together BBQ sauce, apple juice, and honey in a saucepan over low heat. Bring to a simmer for 3 minutes stirring occasionally. Heat a grill on low heat. Submerge chicken pieces one at a time in the sauce. Place on grill skin side up for 15 minutes or until the glaze has set. Remove chicken from heat and serve.
Blueberry Cheesecake Bars 1 box yellow cake mix 1 stick melted butter 8 oz. cream cheese 1 cup of powdered sugar 1 cup of brown sugar 3 eggs, beaten 1 tsp. of vanilla Blueberry syrup 16 oz. blueberries ½ cup water ½ cup sugar Strawberries halved for garnish Mix cake mix and melted butter in a bowl until dough is formed. Add one beaten egg and mix some more. Spread out the cake dough evenly all over the bottom of a greased 9x13 pan. In another bowl, mix softened cream cheese and both sugars. Add vanilla and 2 beaten eggs to the cream cheese mixture and continue mixing until all combined. Spread your cream cheese mixture all over the top of your cake dough. Place in a 325 oven for 35 to 45 minutes. Let bars cool before cutting and serving. Bring blueberries, water, and sugar to a boil. Lower heat to a simmer. Stir occasionally until thickened into a syrup. Allow cooling before serving.
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