Three Quick & Easy Memorial Day Recipes

Hope everyones having a safe and relaxing Memorial Day Weekend! Here are three quick recipes that we thought could be fun to try out today.

  • Buffalo Cole Slaw:

    FOR THE COLE SLAW:

  • 1/2 head green cabbage, thinly sliced
  • 1/2 white onion, thinly sliced
  • 4 stalks celery, chopped into small pieces
  • 2 medium carrots, grated
  • 1 c. crumbled blue cheese, divided
  • 1 tbsp. Chopped chives

FOR THE DRESSING:

  • 1/4 c. mayonnaise
  • 1/4 c. hot sauce (such as Frank's)
  • 1/4 c. apple cider vinegar
  • 1 tsp. garlic powder
  • 1/2 tsp. kosher salt

Directions:

  • In a large bowl, combine cabbage, onion, celery, carrots and 3/4 cup blue cheese. Stir until combined.
  • Make dressing: In a medium bowl, combine mayonnaise, hot sauce, vinegar, garlic powder, and salt. Whisk until combined.
  • Pour dressing over slaw mixture. With salad tongs, toss to combine. Garnish with chives and remaining blue cheese.

Campfire Potatoes:

Ingredients:

  • 2 lb. mini yukon gold potatoes, quartered
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. shredded mozzarella
  • 1 c. freshly grated Parmesan
  • Chopped fresh parsley, for garnish
  • Crushed red pepper flakes, for garnish

Directions:

  • Preheat the grill to medium-high, or preheat the oven to 425º.
  • Cut 4 large pieces of foil about 10” long. In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.
  • Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
  • Place foil packets on the grill and cook until just cooked through 10 to 15 minutes. (Or transfer to the oven and bake about 15 minutes.)
  • Sprinkle mozzarella and Parmesan on top of the potatoes and reseal the foil packet. Cook until cheese is melted, about 5 minutes.
  • Top with parsley and red pepper flakes and serve warm.

 

Cheddar Bacon Ranch Corn:

Ingredients

  • 1/2 c. (1 stick) Butter softened
  • 1 packet ranch seasoning
  • Freshly ground black pepper
  • 10 ears corn
  • 2 c. shredded Cheddar
  • 6 slices cooked bacon, finely crumbled
  • Freshly chopped chives
  • Ranch, for drizzling
  • Directions: 
  • Heat grill to medium-high. In a small bowl, stir together butter and ranch seasoning and season with pepper. Rub ranch butter on corn.
  • Grill until lightly charred, 10 minutes. Top with cheddar and cover grill to melt, 2 minutes.
  • Top with cooked bacon and chives and drizzle with ranch.

Hope you enjoy!