Berry Trifle Recipe and Memorial Day Menu Ideas

Berry TrifleRemembering
Memorial Day weekend is coming. We can slow down and remember those who paid the ultimate price in service to our country. It is a time to celebrate those brave men and women—but it is also a time to celebrate the freedom that their sacrifices ensured.

Chances are your Memorial Day celebration will include a BBQ, either at your place or with friends and family. It’s just how we do it in the good ‘ole U. S. of A. Of course, what constitutes a BBQ is different for everyone. For some, it’s burgers and dogs. For others is slow-cooked ribs or juicy chicken. Perhaps it’s your favorite sausage. And don’t forget the rib-eyes…

To help you choose your BBQ, we have compiled a list of some of our favorite BBQ recipes for you to look over while preparing for the big day. Remember there are no hard and fast rules as to what should and should not be at your Memorial Day BBQ. You want to throw some shrimp on the barbie? More power to you!

I have just one request. Don’t forget Dessert.

Dessert for a crowd can be difficult. I have always been a fan of the Berry Trifle at outdoor gatherings. It’s pretty. It’s tasty and you make it as big or little as you want. I like Tyler Florence’s recipe a lot. Feel free to substitute some good vanilla pudding for the lemon curd or, heck, use both!

Here’s our list of recipes
Mains
Cherry Cola Ribs
Santa Maria Style Tri-Tip Marinade
Spicy Beer Marinated Flank Steak
Grilled Chicken Thighs with Peaches, Mint & Almonds

Sides
Tri-Colored Orzo Salad
New Potato Salad
Gam’s Bacon Potato Salad
Green Chili Rice Casserole
Jumbo Pico Salad
Amy’s Spicy Slaw

Desserts
Peach Cobbler
Lemon Meringue Pie
Texas Sheet Cake
Overstuffed Nutters

Berry Trifle
Adapted from Tyler Florence
Yields 4 servings
You can adjust it up or down depending on how many you are feeding. It is also lovely when assembled in individual serving glasses. Read more…

Tandoori Chicken

Tandoori ChickenLucky Thirteen
Every year at this time I get a little crazier than normal…it’s birthday week. In the span of 6 days we will celebrate the Boys’ birthday, my birthday, Mother’s Day and my Daughter’s birthday—all on top of our usual insane schedule.

Not surprisingly, food plays a big role in our celebrations. Birthdays, at least for the kids, start in the morning with the Donut Cake which is basically a bunch of donuts piled on a plate with candles in it. Not complicated, but still awesome. And, as always, the birthday boy or girl, gets to pick what they would like for their birthday dinner. Sometimes we go out to eat. Other times we stay home and eat whatever they request. This year we had scheduling issues so we did a little of both. Gotta love Birthday Take-out!

When I was pregnant with the boys I craved Indian food 24/7—the spicier the better. I guess it should come as no surprise how much they love it, too. So for their birthday dinner, we ended up with container upon container of their favorite Indian dishes from our go-to Indian restaurant. This was followed up with some awesome (if not a little bit smashed) ice cream cake.

At 13, the days of the boys’ bouncy house parties are behind us. And, I am okay with that even though it means that they are growing up. It also means that have progressed beyond chicken nuggets to the good stuff like this…

Tandoori Chicken
Yields 4 to 6 servings
Tandoori Chicken is surprisingly easy to prepare for a weeknight dinner. The trick is to prepare the marinade the day before and set it in the fridge overnight. If you want to get fancy, you can purchase the red tandoori coloring from an Indian grocer. Ours isn’t as colorful, but it is equally delicious!

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Amy’s Juicy Lucy Burgers

Amy's Juicy Lucy BurgersBaseball Habit
When our kids first started to play little league, my husband and I swore we would not become those parents. You know who I am talking about. The almost obsessive, uber-involved people who live for game day, and volunteer for everything. We were convinced that would never be us. We were too laid back and easy going. No way would that happen to the two of us. Besides, we didn’t really even like baseball…

I’m not sure where it all went wrong. At first, it was just a little bit of tee ball a couple of nights a week. Just one or two innings here and there. No big deal. As the years went on, we found ourselves at the fields more and more often watching more and more innings. We just couldn’t get enough. It got so bad we even (gasp) starting watching baseball on TV! (Go Giants!)

Baseball was just the beginning, though. Softball came along and we were caught up in its tangled web of fast pitches. Now it’s to the point where our weekends are devoted to tournaments and our vacations are scheduled around potential plate appearances. I’ve even joined the league Board. We’re out of control. Can no one save us?

All kidding aside, this past weekend it was my pleasure to watch the sunrise at our fields as our league set up for our Annual Opening Day Parade and Ceremonies. Every year on Opening Day, the 1800 or so kids in our league and their parents gather to watch the teams parade through our city and end up at the fields where we are treated to a day of sunshine  (not always) and some great playing. It’s the one day of the year that you can bet that you will see literally everyone you know in the bleachers and it is a day that most of us look forward to with great anticipation.

It takes a lot to put something like that together, so dinners last week were not complicated. Friday night we had burgers ‘cause they are awesome. For me, I am all about the cheeseburger—the cheesier the better. This is why I am a big fan of Amy’s Juicy Lucy Burgers. (Juicy Lucy Burgers are a thing in Minnesota. You can Google it.)

If you have never tried your burgers this way, I highly recommend that you do. You may never go back to the ordinary cheese on top. This is one of the only times I will say that American Cheese is a must. But, mild or medium cheddar is an acceptable substitute.

Amy’s Juicy Lucy Burgers
Serves 4

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Grilled Tuna with Spicy Garden Salsa

Grilled Tuna with Spicy Garden SalsaSwimmin’ with the Fishes
Anytime the weather turns sunny and a smidge warmer, I tend to start eating more fish. Maybe it’s the looming promise of bathing suit season but at the first signs of spring, I feel the need to eat a bit lighter.

To say that I dramatically increase my fish intake would be a stretch. It’s a relative thing because I’m not a big lover of fish. I tend to gravitate more towards a cheeseburger.

When I do make fish, I like to go simple with a lot of flavor. That may sound contradictory but let me explain. If I had to pick my favorite fish recipe it would be this one, Salmon Roasted in Butter. It’s so quick to make and with some really fresh Salmon—it melts in your mouth.  One cannot live on Salmon alone, though. It would be boring.
Next best way to make fish? Grill it.

Next best way to make fish? Grill it.

Not all fish does well on the grill. But, Tuna is one of them. Because they are hearty and firm, Tuna steaks are perfect for the grill, and are a great alternative to red meat. They even work well as a burger (for those times when you crave a burger but have to be good). And it happens more than you think…

I usually just brush on some olive oil and sprinkle the steaks with a little salt and pepper. If I want to brighten the flavor up a bit I will top them with mango salsa or even better, with real salsa.

Grilled Tuna with Spicy Garden Salsa
Adapted from Rick Bayless

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Amy’s Aram Sandwiches

Amy's Aram SandwichesLovin’ Lavash

Hi, my name is Amy and I have been on a bit of a lavash kick lately. I have been rolling whatever I have left over in the fridge in lavash, and calling it a sandwich. We had leftover pork loin the other day. I wrapped it up along with lettuce and some chutney and it was the bomb. Lavash is just so versatile and it’s a nice change from the usual white, wheat or sourdough.

For those who may not be familiar, Lavash is a thin, unleavened flatbread that originated in Armenia. Fresh lavash is soft and pliable which makes it easy to fill with your favorite ingredients and roll it up. You could use a flour tortilla as a substitute, but it doesn’t taste as good in my opinion.

What you fill your lavash with is entirely up to you. The possibilities are endless. The most popular version in my house is roast turkey, roast beef, lettuce and havarti cheese along with a little mayonnaise (and, depending on who’s eating it, some tomato). However, I have also used smoked salmon with cream cheese, red onion and a sprinkling of fresh dill. If you have any leftover grilled veggies they are fantastic in lavash with some spicy hummus…goat cheese works well in these too. And then there is the Greek version with lamb and tzatziki. For a little extra flavor, you can also throw your aram sandwich on the grill to crisp it up. Think of a bacon lettuce tomato and avocado lavash with a little bit of  grill on it. Seriously, I’m drooling right now…

So, the other great thing, besides versatility, is that aram sandwiches are convenient. Basically, it’s wrap, cut and go. And, if you cut them small and arrange them artfully on a platter, they are perfect if you have, say, a volleyball tournament and need to feed 12 hungry spikers.

Amy’s Aram Sandwiches
See filling and condiment recommendations in the post above, or get creative with your own. Read more…