Memorial Day BBQ Ideas!

Happy Memorial Day!

Memorial Day not just a day to appreciate the soldiers that fight for our country, although that is very important, it is also a day to BBQ and hang out with good friends in nice weather! With that said, here are 5 delicious recipes for a great Memorial Day party:

1.    Fish Tacos:

2 pounds tilapia fillets

2 tablespoons lime juice

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika

Cooking spray

1/2 cup plain fat-free yogurt

2 tablespoons lime juice

1 1/2 tablespoons chopped fresh cilantro

1 1/2 teaspoons canned chipotle peppers in adobo sauce

16 (5 inch) corn tortillas

2 cups shredded cabbage

1 cup shredded Monterey Jack cheese

1 tomato, chopped

1 avocado – peeled, pitted, and sliced

1/2 cup salsa

2 green onions, chopped

Directions

1. Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.

2. Preheat grill for medium heat and lightly oil the grate.

3. Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.

4. Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.

Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

2.    Patriotic Parfait:

¼ cup plus 2/3 cup sugar

¼ cup fresh lemon juice

¼ teaspoon almond extract

1 box vegan (or non vegan) vanilla wafers

1 pound vegan (or regular) cream cheese, at room temperature

2 cups vegan (or regular) heavy cream, room temperature

2 pints blueberries

2 pints strawberries, hulled and sliced

Directions:

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract. Let cool slightly

Toss cookies in the mixture.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of 10-12 parfait glasses. Sprinkle evenly with a layer of blueberries. Next, dollop the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cookies on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

3.    Cool Slaw:

2 pounds green cabbage

4 carrots

1 medium yellow onion

½ cup mayonnaise

¼ cup Dijon mustard

2 teaspoons apple cider vinegar

1 cup sugar

1 teaspoon black pepper

2-4 tablespoons pickle relish (optional)

Salt and freshly ground black pepper

Directions:

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and relish. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

4.    Chips and Dip:

½ cup heavy cream

1 8-ounce container of sour cream

2 tables spoons fresh lemon juice

2 scallions, finely chopped

½ teaspoon garlic powder

Kosher salt and freshly ground pepper

Directions:

Blend the heavy cream in a blender until slightly thickened. Add the sour cream, lemon juice, vegan parmesan, scallions, dill and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours.

5.    Orange Splash:

 

2 ounces Absolute Citron vodka

1 ounce Cointreau or triple sec

1 splash fresh lime juice

1 splash orange juice

Sugar (for garnish)

Orange slice (for garnish)

Directions:

Pour all ingredients over ice in a shaker or large glass and shake vigorously. Rim a glass with sugar and serve on the rocks. Garnish with an orange slice.

Thanks to the following websites for these fabulous ideas:

http://www.delish.com/recipefinder/orange-splash-cocktail-recipe

http://www.huffingtonpost.com/carolyn-scott/vegan-memorial-day-recipes_b_1543917.html

http://allrecipes.com/recipe/fish-tacos-ultimo/detail.aspx

http://hantla.com

http://realmomkitchen.com

http://stephandtonyinvestigate.com

http://myrecipes.com

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