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Memorial Day Recipes

Memorial Day weekend is here!!  This holiday it is especially important to reflect on all the fallen soldiers who paid the ultimate price for our great country.  We remember you and honor your lives as well as all the men and women overseas right now risking the same sacrifice.  Thank you for protecting our freedom.

Memorial Day weekend is also a weekend of celebration for our nation and is widely considered the unofficial beginning to grilling season.  The staff at Villas of Chapel Creek have organized some delicious recipes for you to try out this holiday weekend.  The below recipes should make your party planning a breeze:

Bacon Chicken Pinwheels

These pinwheels are made of chicken strips and bacon then grilled for an out of this world flavor.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

Ingredients

  • 1 lb. boneless skinless chicken breast
  • 8 slices of thick pepper bacon
  • 2 Tablespoons of olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • toothpicks soaked in water

Instructions

  1. Slice your chicken breast into 1 inch thick slices
  2. Slightly cook your bacon. (Not to a crisp just to a little color)
  3. Divide your chicken strips into four equal amounts
  4. Lay a strip of bacon on top of a chicken slice and roll up with the bacon on the inside. You will probably use 2-3 strips of chicken and 2 slices of bacon
  5. Use your toothpicks to hold together
  6. Drizzle the olive oil over the tops and bottom and sprinkle with thyme and garlic powder
  7. Grill over med heat until chicken is completely cooked, usually 5 minutes on each side. (This depends on each grill so be sure your chicken is thoroughly cooked before serving.

Bacon Jalapeno Deviled Eggs

Bacon Jalapeno Deviled Eggs are delicious and add a kick to the traditional spring, summer, or Easter appetizer!

Ingredients

  • 12 large eggs, hard boiled and peeled
  • 1 cup mayonnaise
  • 1½ teaspoon rice vinegar
  • ¾ teaspoon ground mustard
  • ½ teaspoon sugar
  • 2 jalapenos, seeded and chopped
  • 6 pieces bacon, cooked, crisp, and crumbled
  • paprika

Instructions

  1. Slice the hard boiled eggs in half, lengthwise
  2. Remove the yolks and put them in a mixing bowl
  3. Mash the egg yolks with a fork
  4. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
  5. Mix in the jalapenos and bacon
  6. Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag
  7. Fill each egg hole with the mixture
  8. Sprinkle with paprika

Loaded Baked Potato Salad

Prep time: 10 minutes

Ingredients

Salad

  • 1 romaine lettuce heart
  • 1-2 small potatoes (1/2 c), thinly sliced and baked or pan fried in 1 Tbsp. olive oil
  • ½ c. grape tomatoes, halved
  • ¼ c. shredded cheddar cheese
  • 2 pieces bacon, cooked
  • 2 Tablespoon crumbled Gorgonzola cheese

Dressing

  • 2 Tablespoon sour cream
  • 1 Tablespoon half & half
  • 1 Tablespoon fresh chives, chopped
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic salt
  • fresh ground pepper, to taste

Instructions

Salad

  1. Assemble salad on a large plate or bowl.
  2. Top with dressing.

Dressing

  1. Combine all ingredients and whisk until smooth.9. Chill until ready to serve

Red, White & Blue Firecracker Popsicles

Yield: 6 (3-ounce capacity) popsicles

Prep Time: 2 hours

Ingredients

For the Red Layer:

  • 2 cups halved, hulled strawberries
  • 2 tablespoons granulated sugar
  • 1½ tablespoons lime juice

For the White Layer:

  • ¾ cup full-fat plain yogurt
  • 4½ tablespoons heavy cream
  • 3 tablespoons granulated sugar
  • 3 tablespoons lime juice

For the Blue Layer:

  • 2 cups blueberries
  • 2 tablespoons granulated sugar
  • 1½ tablespoons lime juice

Instructions

  1. Make the Red Layer: In a blender, combine the strawberries, sugar and lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Fill the ice-pop molds 1/3 of the way (you may have some strawberry puree leftover). Freeze until firm, about 30 minutes.
  2. Make the White Layer: Whisk together the yogurt, cream, sugar and lime juice in a small bowl. Remove the molds from the freezer and top with the yogurt mixture, filling each another 1/3 of the way. Freeze until firm, about 30 minutes.
  3. Make the Blue Layer: In a clean blender, puree the blueberries, sugar and lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer; insert popsicle sticks through the white layer. Top with the blueberry puree (again, you may have some leftover puree), leaving ¼-inch of free space at the top of the molds. Freeze until solid, 3 hours or more (or up to 1 week). Just before serving, briefly run molds under hot water to release the pops.

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