School is out and this Memorial Day weekend summer break is officially underway. We have gathered a list of 6 seasonal salads, grilled recipes and patriotic treats for you to try at your backyard party, or to bring with you on your next potluck or picnic.
photo: Jan D’Atri
- 1 lb. Hamburger Meat, seasoned and made into patties
- Cheese slices, Cheddar, Mozzarella, Pepper Jack
- Green Chili strips, from can or roast your own
- Ripe tomato slices
- Crisp lettuce
- Hamburger buns
Directions
Season the hamburger patties to your taste and cook on the grill. Assemble the hamburgers as you like them. For mild, vibrant chili flavor, top with Santa Cruz Chili Paste. Or try my favorite – Santa Cruz Chipotle mayonnaise (1 Tbsp. Chipotle paste mixed with 1 Tbsp. mayo) for a sweet, hot smoky hamburger. Sonoran Hamburgers are a delicious blend of Mexican ‘heat’ added to an American favorite. Serve these at you next BBQ and watch them disappear. Make Sonoran Hamburgers your way, but be sure to include Santa Cruz Chili and Spice Co. ingredients.
Provided by:
Jeanie Neubauer, Santa Cruz Chili
- All Beef Hot Dogs
- Bacon
- Pinto Beans
- Onions, chopped
- Tomato, chopped
- Mayonnaise
- Mustard
- Cheese
- Roasted Green Chilies
- Hot Dog Buns
Directions
Wrap the hot dog in the bacon and cook before making your hot dog. Mix and match your preferred ingredients, but be sure to tip it off with Santa Cruz Red Chili Paste for a mild, savory finish, or Santa Cruz Green Chili Paste for a bright, tangy flavor, or (my favorite) Santa Cruz Chipotle Paste for a smoky, hot kick. These flavorful hot dogs originated in Hermosillo, Mexico but have become quite popular throughout Arizona. Sonoran Hot Dogs are the latest crossover of Mexican flavors with an all American classic. They originated as a late night snack for hungry party animals heading home after closing time. Their zest comes from building your dog just the way you want it, but building off the basics.
Provided by:
Jeanie Neubauer, Santa Cruz Chili
- 1/2 cup almonds, sliced
- 5 tbsp. sugar
- 1/2 tsp salt
- dash pepper
- 1/4 cup oil
- 2 tbsp. vinegar
- 1 tbsp. parsley
- 1 head green/red leaf lettuce
- 6-8 gr onions, chopped
- 2 cans mandarin oranges, drained
- 1 cup celery, chopped
Directions
Stir almonds and 3 tablespoons sugar over low heat until coated, remove and set aside. Mix salt, pepper, oil, parsley, 2 tablespoons sugar and vinegar in a jar and refrigerate. Put the rest of the ingredients in a mixing bowl, stir in dressing and almonds.
Provided by:
Sherri Stevens, Phoenix Cotton Wives
- 1 sm jar artichoke hearts
- 1 tsp gr olive juice
- 1 tsp curry powder
- 3/4 cup mayonnaise
- 1/2 cup bell pepper, diced
- 1/2 cup celery, diced
- 1/4 cup gr onion
- 1/4 cup gr olives, chopped
- 1/4 cup almonds, slivered
- 3 cups rice, cooked
- 4 cooked chicken breasts, chopped
Directions
For dressing: In a bowl, mix curry powder, green olive juice and mayonnaise and refrigerate for 6 hours. Drain artichoke hearts and chop into bite-size pieces. Add all other ingredients except almonds. Pour dressing over mixture. Mix thoroughly. Fold in almonds just before serving.
Provided by:
Laurel Holland, cotton, wheat and alfalfa farmer
- 1 1/2 cup Sour Cream
- 1 Egg
- 1 cup Sugar
- 1/4 cup Flour
- 2 tsp Vanilla
- 1/2 tsp Salt
- 3 lbs. Golden Delicious or Granny Smith Apples, Peeled, Cored and cut into chunks
- 1 9″ – 10″ unbaked pie crust
- 1/2 cup Flour
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/3 cup Sugar
- 1/3 cup brown sugar
- 1/2 cup Cold Butter or Margarine
- 1 cup Coarsely chopped walnuts
Directions
Pie: Mix sour cream, egg, sugar, flour and salt together with a wire whisk. Stir in apples and pour into pie crust. Bake in a preheated 450 oven for 10 minutes; reduce heat to 350 and bake for 35 to 40 minutes or until set. Add topping. Topping: Combine flour, cinnamon, salt and sugars. Cut cold butter into the dry mixture, do not cream. Add walnuts. Spoon this mixture onto baked pie and return to the oven and bake another 15 minutes. Serve warm with vanilla ice cream.
Provided by:
Sine Kerr of Kerr Dairy
- 1 Cup Brown Sugar
- 1/4 Cup Butter
- 1 Egg, Slightly Beaten
- 2 Tablespoons Flour
- 1 1/4 Teaspoons Vanilla
- 2 Cups Chopped Walnuts or Cashews
- 2 Cups Chopped Pecans
- 1/4 Teaspoon Salt
- Ingredients for Brownies
- 2 Sticks (1 Cup) Butter
- 1/2 Cup, plus 1 Tablespoon Hershey’s Unsweetened Cocoa Powder
- 1 Cup Brown Sugar
- 4 Eggs
- 2 Teaspoons Vanilla
- 1 1/4 Cups Flour
- 1 Teaspoons Baking Powder
Directions
Preheat oven to 350 degrees. In a medium saucepan combine 1cup brown sugar and 1/4 cup butter. Stir over low heat until butter mixture has a creamy consistency. Remove from heat and in beaten egg, 2 tablespoons flour, 2 teaspoons vanilla and salt. Mix well. Add nuts, stirring well. Set aside.
Provided by:
Jan D’Atri, Arizona Agriculture Advocate and local Celebrity Chef and Radio Personality
You can find these and more delicious recipes here on Fill Your Plate, just click on “recipes” and enter your favorite ingredient to see what comes up!