Easy Memorial Day Recipes – Thanks to Food Network

Where has the time gone? Doesn’t it feel like yesterday we were just in January? Or is it just me? Memorial Day is this weekend! Seriously, I feel like time is literally flying by and I don’t know if I like it.  That means my kids are getting older and I am missing my babies dearly.  Sigh.

Well, at least we have the holidays coming up which also means good food accompanying the days.  I’d thought it would be a great idea to share some of my favorite recipes I have found over the years from one of my favorite food sites, Food Network.  You’ll also see quite a few recipes from one of my favorite chefs, Sunny Anderson.  I just love her show Cooking For Real. And of course Paula Deen, Bobby Flay and Rachael Ray. Enjoy and have a great Memorial Day!

Links

Paula Deen’s Southern Deviled Eggs

Sunny Anderson’s Grilled BBQ Shrimp (video)

Sunny Anderson’s BBQ Short Ribs

Bobby Flay’s Grilled Corn

Rachael Ray’s Grilled Potato Salad

Sunny Anderson Patriotic Berry Trifle

Recipes

Paula Deen’s Traditional Southern Deviled Eggs

Prep Time:
15 min
Inactive Prep Time:
Cook Time:
10 min

Level:
Easy

Serves:
14 eggs

Ingredients

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Sunny Anderson’s Grilled BBQ Bacon Shrimp

Prep Time:
15 min
Inactive Prep Time:
30 min
Cook Time:
30 min

Level:
Easy

Serves:
4 servings

Ingredients

16 (10-inch) wooden skewers
2 tablespoons butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
1 (1-inch) piece ginger, grated
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colossal shrimp, shelled with tail on, deveined (about 1 1/4 pounds)
4 slices bacon

Directions

Preheat grill to medium.

Soak skewers in water while preparing the BBQ sauce. In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.

Sunny Anderson’s Easy BBQ Short Ribs

Prep Time:
10 min
Inactive Prep Time:
Cook Time:
2 hr 0 min

Level:
Easy

Serves:
6 servings

Ingredients

4 pounds boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Directions

Preheat the oven to 300 degrees F. Arrange the short ribs in a 13 by 9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

Bobby Flay’s Perfectly Grilled Corn

Prep Time:
5 min
Inactive Prep Time:
10 min
Cook Time:
20 min

Level:
Easy

Serves:
8 servings

Ingredients

8 ears corn
Kosher salt

Directions

Heat the grill to medium.

Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.

How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.

Rachael Ray’s Grilled Potato Salad

Prep Time:
10 min
Inactive Prep Time:
Cook Time:
16 min

Level:
Easy

Serves:
4 servings

Ingredients

4 large Yukon gold potatoes, sliced 1/4-inch thick
5 tablespoons extra-virgin olive oil, divided
2 tablespoons grill seasoning blend, 2 palm full (recommended: Montreal Steak Seasoning by McCormick Grill Mates)
2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped
2 navel oranges, peeled and chopped
1 small red onion, thinly sliced
4-5 cups arugula, chopped, 2 bunches
2 tablespoons red wine vinegar

Directions

Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.

While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.

Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.

When ready to serve, add the arugula to the potatoes and toss to distribute.

Sunny Anderson’s Patriotic Berry Trifle

Prep Time:
35 min
Inactive Prep Time:

Serves:
8-10 servings

Ingredients

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced

Directions

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.

Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Disclosure: This is not a sponsored post. I just wanted to share a few recipes that I love.

Comments

  1. Yes, it does see like the year is flying by. Yes, great holidays approaching which equals food and fun. I love the foodnetwork too. We have the same likes. I remember when sunny was working and a radio station and now her own show. Paula Deen is my ultimate favorite! Thanks for the recipes…have a great weekend!
    Sunshine recently posted..Memorial Day Weekend in South Carolina