Memorial Day Weekend Barbecue and Picnic Foods

I’ve put togteher a list of recipes from my site and the sites of other awesome food bloggers to enjoy over Memorial Day weekend. Some are a little indulgent, but most are flavorful and healthy. You’ll find salads, main dishes, drinks and desserts. Just click on the image and it will take you directly to the recipe. Enjoy and have a fun safe holiday weekend!

xoxo

Fifi

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 Fruit Kebabslainey2  Spicy Red Velvet CupcakesIMG_0015 Peach-and-Toasted Pecan Ice Creampeach

Labor Day Weekend BBQ Foods

Who doesn’t love a good 3-day weekend? I know I do. I am looking forward to a little extra rest, and some time to catch up with family and friends. Many will be hosting or attending events throughout the weekend. I am providing you with some simple recipes that will help keep you from being the guest who brings the store-bought potato salad. 🙂

Here’s my top 10 list of things to make for your cookouts and barbecues.

1. Loaded Baked Potato Salad. Need I say more? And yes, a vegetarian just recommended that you eat bacon.

2. Deviled eggs. Deviled eggs are a great appetizer and for most– you cannot go wrong with eggs.

3. Easy Turkey Rollups. These are healthy, kid-friendly, full of protein, and they make a fantastic starter food.

4. White cake with lemon frosting. What’s a BBQ without a delicious dessert? Whether it is made as a cake or as cupcakes, this is a great treat to conclude festivities.

5. Barbecued Corn. An absolutely delicious and new way to eat barbecued corn. A must read!

6. Cucumber Melon Medley. Fruit salad is always a hit, but it’s nice to do something a little more unique. This will balance out all of the high protein barbecue foods, and keep you cool and hydrated.

7. Summer Sangria. You will need to make this about 4 hours in advance, but the recipe is surprisingly easy!

8. Quinoa & Seafood Greek Salad. This has been a huge hit at parties for me. It’s a nice refreshing salad, that is surprisingly hearty. Something about the lemon flavor is nice and light for hot weather.

9. Fresh Mex Salad. Here’s a salad that is Mexican-inspired. This will pair well with grilled shrimp or carne asada.

10. Carnitas. Do something different for the holiday! This recipe for slow cooked pork could pair well with any of the salads mentioned and may be something a little out of the box for your guests.

Guide to grilling beef and pork found here.

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Fresh Mex Salad

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Mediterranean Potato Salad

Our dear friend Fall has arrived and with it, chillier daytime breezes, colder nights, and sometimes the need for our umbrellas. As the weather cools down, most of us find ourselves turning to the solace of richer and warmer foods. Nothing warms the home and the heart like an oven roasting deliciousness. The smell that wafts through the house prepares the taste buds and then the tummy.

Potato salad may be an old time summer American favorite, but that’s precisely why my curiosity was peaked and I wanted to take it and do it with a twist. With one small bag of red potatoes, a medium-sized pepper and lots of spices, I was able to make the most dreamy and colorful side dish you could ask for to accompany just about anything.

This mayonnaise-free salad should be served at room temperature. The strong oregano flavors and roasted vegetables gives off a strong Mediterranean flare that can easily accompany a protein and nothing more.

You will need:

  • 1 24 oz bag of baby red potatoes
  • 1 medium-sized red bell pepper
  • Oregano
  • Extra virgin olive oil
  • Sea Salt (coarse)
  • Black Pepper
  • 1 tsp minced Garlic
  • Dijon Mustard

1. Preheat the oven to 400 degrees.

2. Wash potatoes, being careful to cut off spuds and throw away any potatoes that have been too badly bruised or rotten. Cut the potatoes into 1 inch chunks. Toss potatoes in a mixing bowl and coat with about 1 tbsp of EVOO.

3. On a large cookie sheet, spread out potatoes and sprinkle with salt and pepper. Heat on the top rack of the oven for about 15 minutes, depending on the oven. While the potatoes are cooking, julienne the red bell pepper and mince the garlic. Set aside.

4. When it is time to take out the potatoes,the white flesh should become golden brow. Flip the pieces of potato over so that the may cook on the other side. Add the bell peppers and minced garlic to the cookie sheet and place back in the oven.

5. The vegetables should cook fairly fast from this point, so for the next 5 to 10 minutes, keep a close eye. Cooking too long will result in burning the garlic.

6. Remove from oven, and potatoes should be golden brown with a darker crispness at the edges. In your mixing bowl, and 1/2 tsp of dijon mustard, 1/2 tsp of dry oregano, and 2 tsp of EVOO.

7. Serve at room temperature alongside your meal.

*For slightly lower calorie count, do not add additional EVOO to the dish. You may also accent the flavoring by drizzling the dish with lemon juice.