Memorial Day is one of our favorite holidays — the weather is perfect, the weekend is long, and it’s time to officially kick off BBQ season! Grilling is a great way to bring your favorite people together to enjoy some sunshine while experiencing an endless variety of flavors. Almost everything tastes better grilled — with all the options, the only hard part is deciding what to bring to the cookout! We’d like to share some general wisdom and a few of our go-to recipes to help you knock it out of the park this Memorial Day weekend.
Keep it simple.
These are super easy recipes for when you might be short on time but still want to create something from scratch. It’s a good place for beginners to start, too!
Don’t stress yourself out and leave it for the last second — you can prepare the night before without compromising the quality/taste. For the salsa, making it the night before is actually better. The citrus juices marinate all the ingredients together and punch up all the flavors.
Practice makes perfect.
If you have a beginner skill level in the kitchen these are good ways to get started. Salsa & roasted vegetables will sharpen your chopping skills and get you comfortable with a knife. Grilling the vegetables gives you a better feel for your grill & the cooking temperatures. Plus, if you burn a few pieces it’s no big deal.
Create less waste.
Oven-to-table means less dishes for clean up— this saves water (and your precious time & energy). Enamelware lasts generations – no excess trash from one time use products.
Fried Corn Tortilla Chips
- 6″ corn tortillas cut in thirds or quarters – each tortilla makes 3 or 4 chips depending on your size preference. 30 tortillas make 90-120 chips, which serves 4-5 people. (I like to mix in both sizes for variety)
- Vegetable, or Peanut Oil – pour about 3 inches of oil into a 5 quart pot.
- Sea Salt to taste
1. Prepare your jelly roll tray with paper towels to drain the oil from your cooked chips.
2. Heat the oil on your stovetop to 350 degrees.
3. Slowly add enough tortilla pieces to cover the surface. Be careful of the hot oil – it will start to bubble up as you add more pieces.
4. Let the pieces fry for about 1 – 1.5 minutes and then turn over.
5. Continue to fry for about another minute, or until they start to turn golden throughout.
6. Use metal tongs to remove the chips from the oil and spread out on the paper towels. When you have no more space to lay out your chips, add a sprinkle of sea salt over the entire layer. Then add more paper towels on top, to start another layer.
7. Repeat this process until you have made enough chips to your liking!
- If you are making this ahead, or you end up with left over chips – store them in an airtight container. Fresh chips go stale quicker than the store-bought variety.
- Frying will stink up your kitchen, open windows & doors before you start – a good reason to make this snack ahead of time is so your hair and clothes don’t smell like fried food all day.
- Don’t make these while you are distracted or multi-tasking. Hot oil can get sketchy really quick!
Pineapple Mango Salsa
Recipe adapted from OhSoDelicioso.
- 1 Pineapple
- 2 Mangos
- 1 Red Onion
- 1 Jalapeno
- 1 Red Bell Pepper
- 1 Bunch Cilantro – picked and chopped
- Juice from 2-3 Limes
- Salt to taste
1. Chop and mince the pineapple, mangos, red onion, jalapeño, bell pepper and cilantro to your desired consistency.
2. Mix your chopped ingredients with lime juice, and salt to taste. If you want a spicier flavor – add a few sprinkles of chili powder.
Makes 2 – 2 ½ quarts of salsa.
- If you don’t like sweet with your savory switch out the mangos and pineapple for tomatoes to make Pico De Gallo instead.
- This is also a great base for ceviche
- 1 Eggplant
- 2 Zucchinis
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Red Onion
- 2 Ears of Corn
- juice from 2-3 Lemons
- Olive Oil
- Bell’s Seasoning (or you can create your own using Rosemary, Oregano, Sage, Ginger, Marjoram, and Thyme.)
- Salt & Pepper to Taste
1. Eggplant & Zucchinis – slice into 1/4″ pieces
2. Bell Peppers – remove the stem & seeds. Slice the peppers into large enough pieces so that they don’t fall through the grate on the grill.
3. Onion – chop the ends of the onion off, and cut into quarters. Pull apart into single layers.
4. Corn – remove the outer leaves and string from the corn. Chop the ends to create a uniform cylinder. Chop each corn into 4 equal pieces.
5. Spread the chopped vegetables on the tray and drizzle with olive oil. Mix the ingredients together and continue to drizzle with olive oil until all the vegetables are lightly coated.
6. Sprinkle Bell’s Seasoning over your ingredients. Mix together, and continue to sprinkle more seasoning until all the vegetables are evenly dusted. This seasoning does not contain salt, so you can have a heavy hand without ruining the dish.
7. Now you can start grilling! Be sure to keep a watch, and flip your veggies periodically.
8. Grilling time will differ between vegetables, and also depends on your grill.
9. After your veggies have cooked, liberally squeeze lemon juice over top.
- Space out your timing when you grill your veggies. This way people can enjoy them when they’re hot and freshly grilled.
- This is also great to make alongside burgers and hot dogs as a topping.
- For vegetarians – keep some sub rolls on deck so you can make a killer grilled veggie sandwich.