Recipes for Your Memorial Day Festivities

Memorial Day is a day for reflection and to honor all U.S. Military personnel who died while serving our country.

It is also the unofficial start to summer!

This week we are helping you with your holiday meal plan!

Enjoy the long weekend with some great food, friends, family and take a moment to remember the sacrifice of our soldiers and their families that give us this freedom!

Bacon-Wrapped Hot Dogs

Prep: 25 min. 

Grill: 10 min.

Servings: 8

12 bacon strips

8 cheese beef hot dogs

8 bakery hot dog buns, split and toasted

1/4 C. chopped red onion

2 C. sauerkraut, rinsed and well drained

Optional condiments: mayonnaise, ketchup or Dijon mustard

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling).

Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice.

Summer Orzo Salad

Prep: 30 min. + chilling

Servings: 16

1 package (16 oz.) orzo pasta

1/4 C. water

1-1/2 C. fresh or frozen corn

24 cherry tomatoes, halved

2 C. crumbled feta cheese

1 med. cucumber, seeded and chopped

1 sm. red onion, finely chopped

1/4 C. minced fresh mint

2 T. capers, drained and chopped, optional

1/2 C. olive oil

1/4 C. lemon juice

1 T. grated lemon zest

1-1/2 tsp. salt

1 tsp. pepper

1 C. sliced almonds, toasted

Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.

In a large nonstick skillet, heat 1/4 C. water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes.

Just before serving, stir in almonds.

Pork Chops with Glaze

Prep: 15 min. + marinating Grill: 10 min.

Servings: 8

1/2 C. ketchup

1/4 C. packed brown sugar

1/4 C. white vinegar

1/4 C. orange juice

1/4 C. Worcestershire sauce

2 garlic cloves, minced

1/2 tsp. dried rosemary, crushed

8 bone-in pork loin chops (3/4 inch thick and 7 oz each)

In a small bowl, mix the first seven ingredients. Pour 3/4 C. marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain pork, discarding marinade in bowl. Lightly grease the grill rack. 

Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

Red, White & Blue Potato Salad

Prep: 40 min. 

Cook: 10 min.

Servings: 12

1-1/4 lb. sm. purple potatoes (about 11), quartered

1 lb. sm. Yukon Gold potatoes (about 9), quartered

1 lb.sm. red potatoes (about 9), quartered

1/2 C. chicken stock

1/4 C. white wine or additional chicken stock

2 T. sherry vinegar

2 T. white wine vinegar

1-1/2 tsp. Dijon mustard

1-1/2 tsp. stone-ground mustard

3/4 tsp. salt

1/2 tsp. coarsely ground pepper

6 T. olive oil

3 celery ribs, chopped

1 sm. sweet red pepper, chopped

8 green onions, chopped

3/4 lb. bacon strips, cooked and crumbled

3 T. each minced fresh basil, dill and parsley

2 T. toasted sesame seeds

Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb.

In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

Zucchini Panzanella Salad

Prep: 20 min. 

Bake: 40 min.

14 cups

3 med. zucchini, cut into 1/4-in. slices

1/4 C. olive oil, divided 

1 French bread baguette (10-1/2 oz.), cubed 

1-1/2 C. heirloom mini or cherry tomatoes, halved

1 med. green pepper, coarsely chopped

1/2 med. red onion, thinly sliced

1/4 C. balsamic vinegar

1 tsp. jarred roasted minced garlic

1 tsp. Italian seasoning

1/2 tsp. crushed red pepper flakes

1 tsp. kosher salt

1/2 tsp. coarsely ground pepper

1-1/2 C. fresh mozzarella cheese pearls

Place zucchini in a 15x10x1-in. baking pan. Toss with 1 T. olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway through. Remove from the oven and cool.

Meanwhile, in a large bowl, toss bread cubes with 1 T. olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally.

Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining 2 T. oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.

Broccoli and Apple Salad

Prep/Total Time: 15 min.

Servings: 6

3 C. small fresh broccoli florets

3 med. apples, chopped

3 T. each golden raisins, dried cranberries and chopped dates

1 T. chopped red onion

1/2 C. reduced-fat plain yogurt

4 bacon strips, cooked and crumbled

In a large bowl, combine broccoli, apples, dried fruit and onion. Add yogurt; toss to coat. Sprinkle with bacon. Refrigerate until serving.

Strawberry Pretzel Pie

Prep: 45 min. + chilling

Servings: 16

4 C. miniature pretzels

6 T. butter, melted

1/4 C. sugar

3/4 C. boiling water

1 pkg. (6 oz.) strawberry gelatin

1/4 C. lemon juice

1 lb. fresh strawberries, hulled, divided 

2 C. heavy whipping cream, divided 

1 jar (7 oz.) marshmallow creme

2/3 C. whipped cream cheese

2/3 C. sweetened condensed milk

Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 C. pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes or until completely dissolved. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

Chop half the strawberries; slice remaining berries and reserve for topping. In a large bowl, beat 1 C. heavy cream until stiff peaks form. Beat marshmallow creme, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 C. heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

S’mOreos

Prep/Total Time: 15 min.

Servings: 4

4 Oreo® cookies

3 T. creamy peanut butter

4 whole graham crackers, halved

1 milk chocolate candy bar (1.55 oz.), quartered

4 lg. marshmallow

Spread both sides of each Oreo® cookie with peanut butter; place each on a graham cracker half. Top with chocolate.

Using a long metal skewer or long-handled fork, toast marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Place on chocolate; cover with remaining graham crackers. Serve immediately.

Quote of the Week:

“God grants liberty only to those who love it and are always ready to guard and defend it.”

~ Daniel Webster