Memorial Day is a summer cookout connoisseur’s favorite food fest! Together, with family and friends, you are graced with the scent, smell, and taste of juicy steaks, mouth watering hamburgers, smokey skewers, and many more delectable entrees. While your grill covers the main courses, there’s no better way to amp up the feast than with a variety of dishes to satiate guest appetites.
There are a wide assortment of potato dishes to try out this Memorial Day weekend. You could go with one of the classics: a rich potato salad, a savory baked potato, fluffy mashed potatoes, or roasted home fries.
If you want to wow your guests with your culinary finesse, try simple yet elegant ranch-style potatoes with prosciutto. All you need: a pound of skinned red potatoes, a cup of parmesan cheese, a half cup of chopped chives, salt, pepper, olive oil, a cup of Caesar dressing, and about 100g of prosciutto that is cooked and crispy.
- Throw the potatoes on a non-stick baking sheet and preheat the oven to 400°F.
- Season the potatoes with olive oil, salt, and pepper to taste.
- Bake the potatoes for about 20-40 minutes.
- Once the potatoes have softened a bit, take them out and give them a slight smash, then bake for another 20-30 minutes until golden brown and tender.
- Arrange the potatoes on a serving plate and drizzle the dressing over them.
- Top it off with the prosciutto, a sprinkle of parmesan, and chives for garnish.
- Serve up and enjoy!
For those who would prefer a healthier option (but not too healthy), there is the crispy fried zucchini to save the day. The delicious vegetarian snack will satisfy your hungry guests and allow for guilt-free seconds and thirds. Ingredients include: cooking oil, flour, eggs, and as much zucchini as your heart desires.
- Chop the zucchini about 0.2 inches thick.
- Heat about 2-3 tablespoons (or enough to cover the bottom with a thin layer) of cooking oil in a non-stick pan
- Dip the slices in flour until fully coated and shake off any excess.
- Beat about 2 eggs in a bowl and dip the coated slices into the bowl just before laying them in the hot oil.
- Fry the slices on medium-low heat for about 3 minutes or until the underside is golden brown.
- Flip the slices and fry for another 2-3 minutes.
- Once the Zucchini is soft, remove it from the pan and place it on a rack or paper towel to drain the excess oil.
- Dash a bit of salt over the slices while they cool.
- Refresh the pan with a tablespoon of oil and repeat the process for each batch.
Mean Green Beans
Green beans are a staple of any comfort food. Another lighter option in a sea of carbs, this side offering can be a hit or miss in many dining experiences, but this easy recipe is sure to change the minds of any picky eater.
You will need one clove of minced garlic, one tbsp of butter, salt, black pepper, parmesan (optional), and one pound of green beans.
- Begin by snapping the ends of the beans.
- Add them to a steamer basket for about 7-9 minutes until softened.
- While they are steaming, melt the butter into a non-stick skillet.
- Sauté the garlic with a few fresh herbs of your choice.
- Throw the softened beans into the skillet and continue to sauté until you get a slightly crisp texture.
- Sprinkle some salt and pepper to taste, and you can even throw on a bit of parmesan cheese for added flavor.
Ring Around the Macaroni
Away from the healthy stuff and onto the star of the sideshow: the macaroni salad. This rich and creamy delight will have folks lining up down the street for a taste. It is a simple recipe that packs a punch and will be a hit at any gathering this summer.
To make this dish, you will need elbow macaroni cooked al dente, chopped celery, chopped green and red bell pepper, chopped onion, mayonnaise, apple cider vinegar, mustard, sugar, salt, and ground black pepper.
- Bring water to a boil and cook the pasta for no more than nine minutes. Once the pasta is cooked, let it cool down to room temperature.
- In a large bowl, mix in the macaroni, celery, bell pepper, and onion.
- For the sauce, whisk together the mayonnaise, apple cider, vinegar, mustard, sugar, salt, and pepper.
- Pour the mixture into the bowl of macaroni and mix everything to get the flavors acquainted.
- Refrigerate the salad for at least 4 hours before serving, but overnight would work best.
- Give it a quick stir, and serve it up for everyone to enjoy.
When things are winding down at the BBQ as the firepit covers come off, you want to leave your guests satisfied with a dessert to finish the night strong. We would be remiss to leave out this dish for the sweet-toothed members of the group.
The ultimate sugary treat to have at this year’s bbq would be the decadent six ingredient rice Krispie treat chocolate ice cream sandwiches – a delicious mouthful in more ways than one.
As the name suggests, you will only need about six main ingredients to create this masterpiece. This includes half a cup of honey, half a cup of creamy peanut butter, five cups of brown rice Krispie cereal, two pints of chocolate peanut butter ice cream (or another ice cream of your choice), twelve ounces of chopped dark chocolate, and one tbsp of coconut oil.
- In a large bowl, mix the honey and peanut butter and microwave for about 30 seconds to a minute until melted together.
- Pour in the brown rice Krispies and mix well.
- Take half of the mix and spread it out over an 8×8 square baking pan lined with plastic wrap.
- Transfer to the freezer for five minutes.
- Once hardened, spread the ice cream over the rice Krispies evenly.
- Press the remaining rice Krispie mixture over the ice cream.
- Freeze overnight.
- Remove the pan and cut the rice Krispie into nine bars.
- Melt the dark chocolate and coconut oil together in the microwave.
- Dip each bar into the melted chocolate and place it on a parchment-lined baking sheet.
- You can sprinkle a bit of sea salt on the top before returning them to the freezer for a final five minutes.