Honoring Memorial Day – May 30, 2016

Eagle mourns for veterans

All gave some.. Some gave all. Remember them this Memorial Day.

Memorial Day is a federal holiday in the United States for remembering the people who died while serving in the country’s armed forces. The holiday, which is observed every year on the last Monday of May, was formerly known as Decoration Day and originated after the American Civil War to commemorate the Union and Confederate soldiers who died in the war. By the 20th century, Memorial Day had been extended to honor all Americans who died while in the military service. It typically marks the start of the summer vacation season, while Labor Day marks its end.

Many people visit cemeteries and memorials, particularly to honor those who have died in military service. Many volunteers place an American flag on each grave in national cemeteries.

Annual Decoration Days for particular cemeteries are held on a Sunday in late spring or early summer in some rural areas of the American South, notably in the mountain areas. In cases involving a family graveyard where remote ancestors as well as those who were deceased more recently are buried, this may take on the character of an extended family reunion to which some people travel hundreds of miles. People gather on the designated day and put flowers on graves and renew contacts with relatives and others. There often is a religious service and a picnic-like “dinner on the ground,” the traditional term for a potluck meal in which people used to spread the dishes out on sheets or tablecloths on the grass. It is believed that this practice began before the American Civil War and thus may reflect the real origin of the “memorial day” idea.

Memorial Day is not to be confused with Veterans Day; Memorial Day is a day of remembering the men and women who died while serving, while Veterans Day celebrates the service of all U.S. military veterans.

Young child in uniform at military cemetery

Photo by rao nageswar

Gluten-Free Blueberry Barbecue Sauce

Chef Eljesa Haxhiu of Gwinnett Tech’s Culinary Arts program

Chef Eljesa Haxhiu  (Photo: Gwinnett Technical College Culinary Arts)

Recipe Courtesy of Gwinnett Technical College Culinary Arts With the 4th of July right around the corner, Chef Eljesa Haxhiu and Chef Katherine Crean from the Culinary Arts program at Gwinnett Technical College offered some of their best recipes and tips to make the patriotic holiday a delicious one. Whether sharing a picnic with family and friends or grilling out in the backyard, food is always an important part of any 4th of July celebration. This sauce is great for Chicken or Ribs.  Plus, it is Gluten-free.

Ingredients:

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (1/2 inch) piece fresh ginger, grated
  • 3 cups fresh blueberries
  • 1/4 cup real maple syrup
  • 2 tablespoons cider vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons molasses
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked Hungarian paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Directions: 

  1. Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine.
  2. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
  3. Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

BLUEBERRY, STRAWBERRY & JICAMA SALSA

This salsa recipe from Two Peas & Their Pod is also great with grilled fish or chicken. It is best eaten the day it is made.

Yield:  About 3 Cups Salsa

Ingredients:

  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped jalapeño pepper, stemmed and seeded
  • Juice of 1 large lime
  • Salt, to taste
  • Tortilla chips, for serving

 

Directions:

  1.  In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined. Season with salt, to taste.
  2. Serve with tortilla chips at room temperature or chilled.

Grilled Cajun Green Beans Recipe

Yield: 4 Servings

Grilled Cajun Green Beans Recipe

Grilled Cajun Green Beans Recipe, Photo by Taste of Home

Ingredients:

  • 1 pound fresh green beans, trimmed
  • 1/2 teaspoon Cajun seasoning
  • 1 tablespoon butte

Directions:

  1. Place green beans on a double thickness of heavy-duty foil (about 18 in. square). Sprinkle with Cajun seasoning and dot with butter. Fold foil around beans, sealing tightly.
  2. Grill, covered, over medium heat 9-11 minutes on each side or until beans are tender. Open foil carefully to allow steam to escape.

 

Nutritional Facts
3/4 cup equals 56 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 109 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

 

Originally published as Grilled Cajun Green Beans in Taste of Home‘s Holiday & Celebrations Cookbook Annual 2008, p204

 

Crispy Fried Chicken Recipe

Yield: 8 Servings

Crispy Chicken

Photo by Taste of Home©

Ingredients:

  • 4 cups all-purpose flour, divided
  • 2 tablespoons garlic salt
  • 1 tablespoon paprika
  • 3 teaspoons pepper, divided
  • 2-1/2 teaspoons poultry seasoning
  • 2 large eggs
  • 1-1/2 cups water
  • 1 teaspoon salt
  • 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
  • Oil for deep-fat frying

 

Directions: 

  1. In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
  2. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.

 

 

Originally published as Crispy Fried Chicken in Taste of Home June/July 1997, p18

 

Corn with Cilantro-Lime Butter Recipe

Yield: 12 Servings

Ingredients:

  • 1/2 cup butter, softened
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons grated lime peel
  • 12 medium ears sweet corn, husks removed
  • Grated cotija cheese, optional

 

Directions:

  1. In a small bowl, mix butter, cilantro, lime juice and lime peel. Shape into a log; wrap in plastic wrap. Refrigerate 30 minutes or until firm. Wrap each ear of corn with a piece of heavy-duty foil (about 14 in. square).
  2. Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

 

Nutritional Facts
1 ear of corn with 2 teaspoons butter (calculated without cheese) equals 145 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 67 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

 

Originally published as Corn with Cilantro-Lime Butter in Taste of Home June/July 2013