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Get your Memorial Day celebrations started with these sensational, shareable recipes.
Even though it may not be officially summer, no summertime barbecue is complete without a sweet, frozen cocktail. Beat the heat with this frosty, easy-to-make Strawberry Marg.
The citrus notes of Herradura Silver Tequila make it the perfect margarita tequila!
Strawberry Margarita
Makes 2 margaritas.
Ingredients
lime wedge
3 ounces Herradura Silver Tequila
3 ounces Cointreau
2 ounces freshly squeezed lime juice
10 ounces fresh strawberries, stems removed
1 tablespoon agave syrup
1 cup ice
Margarita salt for glass rim
Directions
Run the lime wedge around the rim of each glass. Dip the rim into the margarita salt.
Blend the tequila, Cointreau, lime juice, strawberries, agave syrup and ice in a blander until fully combined.
Pour into glasses and serve immediately. Garnish with strawberry slices.
"Every good gathering calls for dip, and this Havarti Spinach Dip is a crowd-pleasing winner. Just 7 ingredients—including [Roth Cheese's] creamy Original and Dill Havarti cheeses—and less than 30 minutes from start to finish." Recipe by Sara Ayesh, White Kitchen Red Wine; Image by Roth Cheese.
Havarti Spinach Dip
Ingredients
1 (6-oz) block Roth Original Havarti cheese, shredded
1 (6-oz) block Roth Dill Havarti cheese, shredded
1 cup mayonnaise
1 (8-oz) block softened cream cheese
1 teaspoon salt
1 teaspoon pepper
1 yellow onion, sliced
5 cups fresh spinach, chopped
Pita bread, for serving
Directions
In a large bowl, combine Havarti cheeses, mayonnaise, cream cheese, salt, and pepper. Stir to combine.
In a skillet, sauté onion for about 5 minutes until softened, then add chopped spinach until fully wilted.
Stir spinach mixture into the cheese mixture, and pour into an oven-safe dish.
Bake 15 minutes, or until golden and bubbly, then serve with pita bread (optional)!
These chicken kebabs are sure to become part of your summer dinner recipe rotation. They're easy to season and skewer ahead and throw on the grill when your guests arrive. These show-stoppers are delicious with just about any side dish you'd like.
Grilled Chicken Kebabs
Ingredients
2 tsp smoked paprika
2 tsp salt
1 tsp chili powder
1 tsp onion powder
1 1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp black pepper
1/2 tsp cayenne pepper
2 pounds boneless, skinless chicken thighs
2 red bell peppers
2 orange bell peppers
fresh parsley for garnish
Directions
Soak wooden skewers for 1 hour prior to skewering.
Cut chicken and peppers into 1-inch pieces.
Combine the smoked paprika, salt, chili powder, onion powder, garlic powder, dried thyme, black pepper and cayenne pepper in a large bowl. Add a generous drizzle of olive oil.
Add the chicken and chopped peppers into the bowl with the spice rub and oil and mix until the chicken is fully coated in the spices.
Skewer the chicken and peppers onto the wooden skewers, alternating as desired.
Oil the grill grates and turn the heat to medium high. Grill the kebabs for 10 minutes, turning often until the chicken is fully cooked and charred on all sides.
Garnish with parsley and serve immediately!
You have to serve Peach Cobbler with vanilla ice cream...we don't make the rules.
Classic Southern Peach Cobbler
Ingredients
6 fresh peaches, sliced
1 cup sugar, seperated
1/2 cup melted salted butter
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
Jeni's Honey Vanilla Bean ice cream
Directions
Generously butter a 9x13 inch pan. Preheat oven to 350 degrees F.
Add into the pan the sliced peaches and 1/4 cup sugar. Stir to combine.
In a stand mixer with a paddle attachment, or by hand, combine the melted butter, vanilla extract, 3/4 cup sugar, flour and baking powder. Mix until a dough forms.
Crumble the dough mixture over the peaches.
Bake for 30 minutes, until bubbly and the topping is browned.
Let cool for 20 minutes and serve with Jeni's Honey Vanilla Bean ice cream.
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