Memorial Day Recipe Ideas!




Memorial Day 15If you’re planning on entertaining some guests this weekend, or just feel like whipping up something new, take a look at our recipes!  We keep adding more – so stay tuned & check in regularly!  In the meantime, here are some menu ideas:

7 Layer Taco Dip

Apple Pie

Artichoke & Spinach Dip – Restaurant Style

Au Gratin Potatoes

Baked Brie in Puff Pastry

Baked Chicken Teriyaki

Easy BBQ Ribs

Fish Tacos

Simple Chocolate Eclairs

Tasty Potato Salad

 

Rosemary Roasted Salmon




Rosemary Roasted Salmon
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 bunches fresh rosemary
  • 1 large red onion, thinly sliced
  • 2 lbs salmon fillets, with skin
  • 2 large lemons, thinly sliced
  • ⅓ cup olive oil
  • salt and pepper
Instructions
  1. Place half of rosemary sprigs in a single layer in the center of a baking pan.
  2. Place sliced red onion ontop of the rosemary.
  3. Place salmon filet on top of the onion with skin side down.
  4. Sprinkle salmon with salt and pepper.
  5. Cover salmon with remainder of rosemary sprigs.
  6. Place lemon slices over rosemary.
  7. Drizzle olive oil over filet.
  8. Sprinkle with salt.
  9. In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.
  10. Serve salmon with onion and lemon.

Recipe and Photo Source

Replica Recipe ~ P.F. Chang’s Mongolian Beef




Replica Recipe ~ P.F. Chang's Mongolian Beef
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths
Instructions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don't get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into ¼" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  10. Heat the oil over medium heat until it's nice and hot, but not smoking.
  11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  12. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  13. Stir the meat around a little so that it cooks evenly.
  14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  16. Add the sauce, cook for one minute while stirring, then add all the green onions.
  17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  18. Leave the excess sauce behind in the pan.

Recipe Source

Lemon Ricotta Cookies with Lemon Glaze




Lemon Ricotta Cookies with Lemon Glaze
Recipe type: Dessert
 
Ingredients
  • COOKIES:
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested
  • GLAZE:
  • 1½ cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Cookies:
  3. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  4. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  5. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  6. Glaze:
  7. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about ½-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Recipe Source

Ruth’s Chris Steakhouse Potatoes Au Gratin Replica Recipe




Ruths Chris Potatoes Au Gratin

Ruth's Chris Steakhouse Potatoes Au Gratin Replica Recipe
Recipe type: Side Dish
 
Ingredients
  • 3 to 4 medium russet potatoes, peeled
  • 1 cup heavy cream
  • ½ cup milk
  • 1½ tablespoons flour
  • 1 large clove garlic, pressed
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon butter, softened
  • 1½ cups grated Cheddar cheese
  • 1 teaspoon finely chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the potatoes into ¼-inch slices, then quarter each of those slices.
  3. Beat together the cream, milk, flour, garlic, salt and pepper by hand just until well combined.
  4. Coat the inside of a large baking dish with the softened butter.
  5. Arrange one-fourth of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times.
  6. Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes or until the potatoes are starting to brown on top.
  7. Sprinkle grated cheese over the top of the potatoes and continue to bake for 5 to 10 minutes or until the cheese is melted and slightly browned and the potatoes are tender.
  8. Sprinkle the parsley on top and serve.

 

Christmas Yule Log




Christmas Yule Log
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups heavy cream
  • ½ cup confectioners' sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • ½ cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • 1½ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 6 egg whites
  • ¼ cup white sugar
  • confectioners' sugar for dusting
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, ½ cup confectioners' sugar, ½ cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
  2. In a large bowl, use an electric mixer to beat egg yolks with ½ cup sugar until thick and pale. Blend in ⅓ cup cocoa, 1½ teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add ¼ cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
  3. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
  4. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Recipe and photo source

Pumpkin Bread Recipe




Pumpkin Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 cups white sugar
  • 1 cup canola oil
  • 4 eggs, beaten
  • 2 cups solid pack pumpkin puree
  • ⅔ cup water
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  3. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Recipe and photo source

Deviled Eggs Recipe




Ingredients

  • 6 hard-cooked eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • Paprika

Directions

  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

 

Thanksgiving Sausage, Apple & Cranberry Stuffing Recipe




Thanksgiving Sausage Apple Cranberry Stuffing Recipe
Recipe type: Side Dish
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1½ cups cubed whole wheat bread
  • 3¾ cups cubed white bread
  • 1 pound ground turkey sausage
  • 1 cup chopped onion
  • ¾ cup chopped celery
  • 2½ teaspoons dried sage
  • 1½ teaspoons dried rosemary
  • ½ teaspoon dried thyme
  • 1 Golden Delicious apple, cored and chopped
  • ¾ cup dried cranberries
  • ⅓ cup minced fresh parsley
  • 1 cooked turkey liver, finely chopped
  • ¾ cup turkey stock
  • 4 tablespoons unsalted butter, melted
Instructions
  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

Recipe and photo source

Crispy Cajun Shrimp Fettucine Recipe




 Crispy Cajun Shrimp Fettucini

CRISPY CAJUN SHRIMP FETTUCCINE
Recipe type: Entree
 
Ingredients
  • 4 oz fettuccine
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 16 large shrimp
  • 1 tbsp cajun spice (you can find recipe here)
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, grated
Instructions
  1. Cook fettuccine according to package instructions.
  2. Clean the shrimp and season with 1 tbsp of cajun spice.
  3. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
  4. In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside.
  5. In the same skillet add chicken broth and heavy cream.
  6. Season with additional cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss.
  7. Serve warm.
  8. *Cajun Spice*
  9. /2 tbsp salt
  10. tbsp dried oregano
  11. tbsp paprika
  12. tbsp red chili powder
  13. tbsp ground black pepper
  14. *or you can use a cajun spice from store
Notes
Recipe thanks to Foodies TV