To celebrate Memorial Day weekend and the beginning of summer, we decided to share some of our favorite recipes. Go forth and cook, bake and grill…
Old Bay Wings
I swear these are the easiest wings to make. Preheat the oven to 375 degrees. Line a baking pan with tin foil. Be sure to leave some excess on the sides to cover the wings while baking.
Place the wings in the pan. Salt & pepper the wings to your liking. Add a sprinkle of garlic salt to each wing. Add a pinch of cayenne pepper to each wing (if you like them really spicy, feel free to add more). Then cover the wings with Old Bay. I usually go a little nuts with the Old Bay, but, hey, they’re Old Bay wings.
Warning: If you’ve never had Old Bay before, it can be a little spicy, so use with care!
Cover the seasoned wings with your excess foil. Bake in the oven for about an hour. I usually have about 2 dozen wings in the pan, so it may require less time depending on how many wings you are baking. Once the wings have a golden brown color to them and appear a tad crispy, then you’re good to go.
I usually bake the whole wing, but some people I know like to use their meat scissors and cut the wings into the smaller drumsticks and the like. If you chose to do that, you may find it easier to put all the spices in a Ziploc bag, add a few pieces of chicken at a time and shake. Then you can season the wings a little more with the excess spice after you place them in the pan.
If you’re looking to make these for a tailgate, I would suggest seasoning the wings ahead of time, and a baking them in a little pouch you can fashion out of tin foil. That way they are easier to just throw on a grill and you don’t lose all the juices in the grill. Happy eating!
The first is something that my boyfriend and I somewhat invented when we didn’t feel like having full on huge slices of caprese, and the dessert is credited to my mom.
Mini Caprese Salad
2 containers grape or cherry tomatoes
2 lbs bocconcini (mini fresh mozzarella balls, about grape sized)
3 large sundried tomato halves
5 large fresh basil leaves
3 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
Salt and fresh ground pepper to tasteWash fresh tomatoes and basil thoroughly. Slice each fresh tomato and each mozzarella ball in halves and toss together in large bowl. Slice sundried tomatoes into thin 1/4 inch slivers and slice basil into thin strips and mix into bowl. Drizzle oil and balsamic vinegar and lightly stir. Top with salt and fresh ground black pepper. Chill well before serving.
Summer Banana Bars with Cream Cheese Frosting
1/2 cup butter or margarine, softened
2 cups sugar
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 25 minutes or until bars test done with a toothpick. Cool well before frosting.
1/2 cup butter or margarine softened
1 package (8 oz.) cream cheese, softened
4 cups confectioners sugar
2 teaspoons vanilla extract
Cream butter and cream cheese together in a mixing bowl. Gradually add confectioners sugar and vanilla; beat well. Spread over bars. Yield: 3 dozen. Note: bars must be refrigerated until serving.
From Lady Bee:
This recipe comes in handy when you run short of your favourite bottled barbecue sauce, which happens often at our house when we’re grilling on our Weber charcoal (yes, we do it the hard way). This is adapted from my fave (and possibly out-of-print) cookbook The Great Canadian Basics Cookbook – worth picking up if you find it second-hand.
1 tbsp canola oil
3 cloves garlic, minced
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp of dried thyme (or use fresh if you have it!)
1 cup ketchup
1/4 cup each: cider vinegar, soy sauce
2 tbsp brown sugar
1 tbsp Worcestershire sauce
Mix up your dry ingredients first in a small or medium-sized bowl, then add wet ingredients and combine. Hand the bowl directly to whoever’s grilling your chops because the coals are hot and time’s-a-wastin’!
For even better results when you have the time, saute half an onion in a saucepan, add your dry ingredients until everything softened, then add the rest and simmer for 20 minutes. Once it’s cooled off, use it or transfer to a Mason jar and store in the fridge for up to two weeks.
Foil Pack Potatoes for the Grill
1-2 potatoes per packet/person
1/3 onion per packet/person
salt and pepper to taste
sour cream for serving
Cut pieces of tin foil about 15 inches long, one for each packet you’re making. You’ll be folding up all the sides, so err on the side of too much foil, not too little.
Peel potatoes and use a mandolin or other such tool to thinly slice potatoes, the thinner the better.
Cut onions in half and then slice.
On each piece of foil, spread approx. 1.5 potatoes worth of slices. Add enough onion slices to taste. Salt and pepper to taste. Put 2 tbsp of butter, one on each side of the packet.
Pull the long sides together and fold over 1/4″ at a time until just barely touching the potatoes. Repeat the process on each end. Make sure all sides are securely closed – you don’t want the butter and flavor to drip out in the grill.
Place on grill – 20 minutes on each side.
When finished, carefully unfold foil – there will be a lot of steam, careful not to burn yourself. Pile onto a plate and serve with sour cream.
This is a crockpot recipe, but it’s so damn good I have brought it to countless barbecues. I’m willing to lug the crockpot for it. Let’s call it Grandma McFarland Chipped Ham.
- 1 lb chipped ham (If you live in Pittsburgh, Isaly’s Chipped Chopped has no substitute. Otherwise, ask for the ham to be sliced VERY thin)
- 1/2 cup onion, diced
- 1 tablespoon light brown sugar
- 1 teaspoon Dijon mustard
- 1 (12 ounce) jar chili sauce
- 1/2 cup water
- 2 tbsp cider vinegar (CIDER VINEGAR NOT ANY OTHER KIND OF VINEGAR)
- Potato Rolls (This is key. Regular hamburger rolls will fall apart.)
Stow all of the above in a crock pot about three hours before you’re ready to eat. Let it cook, and then chow down. Eat it with knives and forks.