Tag Archives: bbq

Memorial Day

27 May

God Bless America!!

Memorial Day

Happy Memorial Day everyone!!  While we are spending time with our families at picnics and barbeques, let’s not forget the real reason why we celebrate:  to remember and show gratitude to all of the amazing members of Armed Forces.

How does your family celebrate Memorial Day?

Mine is pretty typical: FOOD!  Lots of yummy food!

Because I had to work today, we traveled north to my parent’s house on Sunday and had a cook-out.

My mom made broccoli salad:

broccolisalad

lamb kebobs (my favorite thing in the world!) & hot dogs for Miss. Picky Pants:

lambdogs

you can’t eat lamb at my house with hot pepper sauce, garlic aioli, & Syrian bread:

fixings

SyrianBread

and corn on the cob:

corn

I made Christina’s grandma’s macaroni salad, which was a big hit:

macaronisalad

and her step-mom’s strawberry salsa with cinnamon sugar chips (recipe below):

SSCC1

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Strawberry Salsa with Cinnamon-Sugar Chips:

Strawberry Salsa:

SS1

  • 1 lb. strawberries, diced
  • 2 Golden Delicious apples, peeled & diced
  • 8 oz. raspberries
  • 2 T. white sugar, 1 T. brown sugar, 3 T. strawberry preserves

Mix everything together in a container with lid and refrigerate for at least 1 hour.

Cinnamon-Sugar Chips:

CC1

  • Flour tortillas (at least 8)
  • 1/4 – 1/2 stick butter, depending on how many tortillas you use
  • Cinnamon & Sugar to taste

Pile the tortillas on top of each other and cut into wedges.  Dissolve 4 T.sugar into melted butter, then baste onto chips.  Sprinkle more sugar on top and then dust with cinnamon.  The sugary butter makes them brown and crisp up perfectly!  We put the oven on broil and watched them until they turned golden brown and crispy.  I walked away from the first batch and they ended up burned to a crisp, so be careful!  Everyone’s oven heats differently, so I recommend doing a  small batch first and use that to determine how long yours need to stay in.

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Brussells and BBQ

1 Apr

I couldn’t stay away!!!  I had to share these amazing Brussels sprouts.  Its pretty quick and easy!!

I adapted this from a lot of different recipes, but I like Ina Garten’s description the best:  “I like my Brussels sprouts salty, like french fries.”  Well me too, Ina, me too.

First, preheat the oven to 400°F.

I cut off the ends of all my Brussels sprouts and separated them onto a paper towel so that I could just throw the whole thing into the composting bucket.

Put your sprouts into a medium to large bowl

Then throw your scraps into your compost bucket!

Ick!  Back to the yummy part..

Coal your sprouts in olive oil and put lots of sea salt on them.  (I don’t feel bad loading up on salt with these, because our diet is pretty low in sodium.)

Place these on a baking sheet lined in tin foil (I don’t trust any chemicals in pans) in a SINGLE LAYER.

In my oven, which I suspect is a little off as far as temperature, these took 20 minutes.  I stir mine every 5 minutes religiously, because I hate when they are too brown.  In the last 5 minutes, I add another thin coating of salt.

And then Yum!

We had ours with these yummy BBQ boneless ribs:

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