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MEMORIAL DAY RECIPE IDEAS

1.  HOW TO COOK AMAZING BARBECUE RIBS

SERVINGS 8

INGREDIENTS:

2 1/2 tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds baby back pork ribs (8 racks) 
Low-salt chicken broth (optional)
1 1/2 cups store-bought or homemade barbecue sauce plus more

DIRECTIONS:

PREP: 20 MINTOTAL: 2½ - 3½ HRS

Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.

Bake ribs until very tender but not falling apart, about 2 hours for baby backs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.

DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through).

Cover and chill juices. Rewrap ribs in foil and chill.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.

Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes.

Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Recipe & Image From Bon Appetit 

2. KIM'S BAKED BEANS

This is one of my mom's most requested recipe.  Your gonna love it!

INGREDIENTS:

8 strips bacon cut in 1" segments

1 medium onion diced

1 1/2 lb ground beef

2 - 15 oz. cans butter beans

1 - 15 oz. can kidney beans

2 - 19.5 oz. cans pork-n-beans (or you could substitute 2 16 oz. Bush's Baked Beans that are on sale this week)

3/4 cup brown sugar

1/2 cup white sugar

1/2 cup ketchup

2 tsp mustard

2 tsp vinegar

salt & pepper to taste

DIRECTIONS:

Brown bacon and onion, then brown beef.  Drain.  Add all other ingredients. Mix. Bake uncovered for 1 hour at 350º

(or heat in crock pot approximately 1-2 hours on high or 3-4 hours on low)

Image From Pass The Sushi

3.  PATRIOTIC FRUIT SALAD

Love the idea of using a star cookie cutter on the watermelon for a festive fruit salad!

Image From Wit & Whistle

4.  RED, WHITE AND BLUE FRUIT SKEWERS WITH CREAM CHEESE YOGURT DIP

Servings: 24 • Size: 1 skewer, 1 tbsp dip 
Calories: 85 • Fat: 1 g • Carb: 16 g • Fiber: 1 g • Protein: 3 g • Sugar: 6 g
Sodium: 128 mg • Cholest: 0 mg   

INGREDIENTS:

For the cheesecake dipping sauce:

4 oz 1/3 less fat cream cheese, softened
1 cup fat free Greek yogurt
1 tsp vanilla
1/4 cup raw sugar


For the skewers:

14 oz angel foods cake, cut about 1-inch cubes
72-84 medium strawberries (about 3.5 lbs) stems removed
1 pint blueberries
24 to 28 skewers


DIRECTIONS:

In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside.

Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake. Finish each skewers with 3 blueberries. Place finished skewers on a platter and refrigerate until ready to eat.

Recipe & Image From Skinny Taste