Happy Memorial Day Weekend! We have lots of family coming to soak up some sun, sit by my parent's pool (across the street from my house), and watch our little human tadpoles splash around. I'm planning on joining in the poolside revelry, which means food prep has to be kept to a lazy minimum. I'm happy spending the whole day in the kitchen on cold holidays, like Christmas and Thanksgiving, but on warm holidays it feels like indentured servitude to be slaving over a hot stove. So save yourself some work and some pennies and follow my lead to a delicious Memorial Day feast.
Here's what we're having:
Smoky Orange and Honey Barbecued Chicken
Hot and Cheesy Potatoes
Corn on the Cob
From our Garden Spinach Salad with Homemade Ranch
Ice Cream Cones
It might seem counter intuitive to serve hot potatoes at the official summer kick off weekend, but they are always a huge hit. I kid you not, I've made these AND potato salad AND put out potato chips for barbecues, and these hot potatoes always go first. (And then there are people like me, who take a heaping scoop of all three, and then go back for seconds.) They couldn't be simpler to put together; no peeling, no pre-cooking, and they always come out perfect.
I'm also including a recipe for my Smoky Orange and Honey Barbecue Sauce that you can throw together and slather on some chicken. It's heavenly and miles above any bottled sauce. It's got tang, sweetness, spice, smoke, and overall fabulous balance. Have barrels of fun and be safe. Put on your sunscreen and eat your veggies and call your mother. See you after the weekend!
Super Easy Hot and Cheesy Potatoes
Estimated Cost: $4.00 to serve 6
Notes: Don't make these ahead of time or the potatoes will turn brown. Sometimes I make a double batch by using the same size of pan but making four layers of potatoes, then increasing the cooking time by 30 minutes.
about 6 medium potatoes, unpeeled, scubbed
about 2 cups shredded cheddar cheese
about 3/4 cup -1 cup half and half
Coat a 9 by 13 inch baking dish with no stick cooking spray. Thinly slice 3 of the potatoes and layer on the bottom of dish. Sprinkle with half of the onion and season generously with salt and pepper. Sprinkle with half of the cheese. Repeat with remaining potatoes, onions, and cheese. Pour in half and half at the corners to cover the bottom. Cover tightly with foil and bake at 350 for about 1 hour or a little longer until potatoes are tender. Sprinkle with green onions for garnish, if desired.
Smoky Orange and Honey Barbecue Sauce
Estimated Cost: $2.00
Notes: Set aside half of the sauce to pass at the table. Always be careful to not dip any utensils in the sauce that have been in contact with raw meat juices. Just a little public service announcement. If you don't have a grill, you can dump all the sauce and a few chicken breasts into a crockpot. Yum!
1/4 cup dijon
1/4 cup soy sauce
1/2 cup honey
2 tablesooons worcestershire
juice and zest of one orange
1/2 teaspoon ground cumin
1/4 teaspoon-1/2 teaspoon chipotle chili powder
1 teaspoon garlic powder
1/2 teaspoon ground ginger
Combine all ingredients in medium skillet. Simmer for fifteen minutes. Store in refrigerator for up to one month.
Chipster Topped Brownies