Memorial Day Cookout

Memorial Day by Chef P

Menu:

Fruit bowl
Deviled Eggs

Baked Mac N Cheese
Potato Salad

Macaroni Salad

Hamburger Patties

Brats

Cheddar Smoked Sausage

Tomato Basil Garlic Chicken

Brownies

Fruit Bowl:

A simple fruit bowl that makes me think of summer includes watermelon, canteloupe, and pineapple. You do not have to have a lot of different fruits to make a delicious side for a cookout! Grapes, kiwi, and some mandarin oranges are other great additions. Just cube the fruits and place in a bowl. I sometimes like to sprinkle 2 tbsp Instant vanilla pudding mix & 2 tsp vanilla extract over all the fruit. Be sure you mix the fruit well when adding this by folding it over. Refrigerate for at least 2 hours after adding and serve chilled!

Deviled Eggs:

My deviled eggs are delicious! This is a hot commodity at our cookouts because all the adults love to eat them!

Yield: 24 halves 

Ingredients:

12 hard boiled eggs, peeled

1/2 cup light mayonnaise

2 tsp yellow mustard

1/4 tsp salt

1/4 tsp ground black pepper

2 tsp sweet pickle juice

1/2 tsp white vinegar

paprika for garnish

Instructions:

1.  Slice the hard boiled eggs in half lengthwise. Remove the yolks from the white and place them in a small mixing bowl. Place the whites on a plate or serving dish and set aside.

2.  Mash the yolks with a fork. Add all the ingredients to the bowl except the paprika. Mix until smooth.

3.  Spoon the mixture carefully into each egg white evenly. Sprinkle the tops with a pinch of paprika. Cover and refrigerate. Serve chilled!

Ultimate Baked Mac N Cheese:

Yield:  8 - 12

Ingredients:

16 oz box elbow macaroni

5 tbsp salted butter, divided out into 1 tbsp each

1 1/4 cup milk

16 oz (1/2 block) velveeta cheese, cubed

2  8 oz blocks of cheese, any variety (mild cheddar, colby jack, cobly, cheddar jack), cubed

2  8 oz bags shredded cheese, any variety (mozzarella, cheddar, co-jack, gruyere, etc.)

Lawry's season salt, to taste

Instructions:

1.  Cook the macaroni according to box instructions, al dente. Preheat oven to 350 degrees Fahrenheit.

2.  Drain macaroni. Put the butter slabs in the baking dish and add the macaroni on top to help melt. Stir. Add the velveeta cubes and stir to help melt somewhat. 

3.  Add the milk & the cubed block cheeses and mix well. Add the shredded cheese. Stir to combine and mix the ingredients fully. Sprinkle the top with the desired amount of Lawry's season salt (or Mrs dash table blend for less sodium). Mix and cover with foil.

4.  Bake covered for 20 minutes. Uncover and cook for an additional 25 minutes.

5.  Serve! Store leftovers in an air tight container for up to 4 days.

Hamburger Patties:

Yield:  8

Ingredients:

3 lbs ground beef

Lawry's season salt

Worcestershire sauce

Scale

Instructions:

1.  Weigh out eight patties weighing 6 oz each. Form into patties and put on a plate.

2.  Using either a skillet on medium or the grill, sprinkle the top of each patty with the season salt. Add salt side down to the skillet or grill. Sprinkle the top with the salt as well. Add a little worcestershire sauce and cook until cooked through, flipping over halfway through and adding a little more of the worcestershire sauce. Serve!

Tomato Basil Garlic Chicken:

Yield:  8

Ingredients:

1 packet McCormick's Grill Mates Tomato Basil Garlic Marinade Mix

1/4 cup extra virgin olive oil

1/4 cup water

2 tbsp white vinegar

2 lbs boneless, skinless chicken breasts, cut into 2 tender size portions

1-2 tsp Lawry's season salt

Instructions:

1.  If baking, preheat oven to 375 degrees Fahrenheit. In a small liquid measuring cup, add the olive oil and water. Add the vinegar and the packet of marinade. Whisk well until fully incorporated.

2.  In a large gallon ziploc bag, add the chicken strips and salt. Close the bag. Using your hands, massage the salt around, making sure you get some on each of the strips. Open the bag and pour the marinade in, reserving about 2-3 tbsp for basting later. Being sure to remove the air, close the bag and mix the marinade around the chicken strips. Place the bag in the refrigerator for 1 hour and up to 6 hours to marinade the chicken.

3.  When ready to cook, either place the chicken strips on a foil lined baking sheet or place on the grill. 

In the oven, bake at 375  degrees for 20-25 minutes, or until the chicken is 165 degrees when taken with a meat thermometer. Remove from oven and let the chicken rest for 5 minutes before serving.

The other meats we simply grill and serve hot! This year we bought a deli potato salad, but I have made a delicious recipe I will be sure to share later! 

The brownies are my daughter's domain. She absolutely loves brownies and we all love helping her eat them!