YOUR REMODELER FOR LIFE!

Happy Memorial Day!

“Freedom is never more than one generation away from extinction. We didn’t pass it to our children through bloodstream. It must be fought for, protected, and handed on for them to do the same.” -Ronald Reagan

History

Memorial day is an American holiday, observed on the last Monday of May, honoring the men and women who died while serving in the U.S. military. Originally it was called Decoration Day and started in the years following the civil war and became an official federal holiday since 1971. Many Americans observe the day by visiting cemeteries or memorials, holding family gatherings and participating in parades. It unofficially marks the beginning of the summer season.

Recipes

Fruit and Feta Salad Stacks

Ingredients:

  • Seedless Watermelon
  • Cantaloupe
  • Blueberries
  • Raspberries
  • Juice and zest of 2 limes
  • 1 tbsp. Honey
  • 1 Fresno Chili Pepper, thinly sliced
  • Fresh Mint or Basil
  • Flaky Sea Salt
  • 6-8oz. Feta Cheese sliced into ¼ inch slices or crumbled
  • Star shaped cookie cutter or a knife if you’re talented

Directions:

Slice the watermelon and cantaloupe into ½ inch slices. Remove the seeds from the cantaloupe. Cut the fruit slices into stars using the cookie cutters into 1-inch cubes. Cut the  Feta cheese into 1/4 inch slices. Arrange the fruit and feta on a large serving plate. Layer alternating the fruit and cheese into stacks. Sprinkle blueberries and raspberries over top. In a small bowl, stir together the zest of 1 lime and the juice of 2 limes, the honey, and the Fresno pepper. Drizzle the dressing over the fruit. Add the fresh mint and sprinkle with salt. Drizzle extra honey if needed. Serve fruit platter chilled.

 

 

Summer Herb Chickpea Chopped Salad

Ingredients:

  • 4-8c. Butter Lettuce, chopped
  • ½ c. Fresh Basil and Parsley, chopped
  • 2 tbsp. Fresh Thyme
  • 2 ears of Grilled Corn Kernels, removed from cob
  • 1 ½ c. Tomatoes, cut into chunks
  • 1 Red Pepper, chopped
  • 3/4c. Blueberries or Blackberries
  • 1 Peach, finely chopped
  • 1 Jalapeno, seeded and chopped
  • 1 1/2c. Cooked Chickpeas
  • 1/2c Mixed Toasted Pepitas, Pecans, Walnuts and Pistachios
  • 1/4c. Olive oil
  • 1 tbsp. Apple cider vinegar
  • 2 tsp. Honey
  • ½ -1 Tsp. Chipotle Chili Powder
  • 1-2 cloves Garlic, minced or grated
  • 1 Lemon juiced
  • Salt n pepper to taste
  • 1 Avocado, pitted and chopped

 

Directions:

In a large bowl combine the butter lettuce, basil, parsley, thyme, grilled corn, tomatoes, red pepper, berries, peaches, jalapeno, and chickpeas. In another small bowl or glass jar combine the olive oil, apple cider vinegar, honey, chipotle chili powder, garlic, lemon juice, salt, and pepper. Whisk until combined. Once ready to serve, pour the dressing over the salad and toss well. Add avocado and goat cheese and gently toss again.

 

 

Guacamole Turkey Balls

  • ¾ # of Ground Turkey
  • 1/2c of ground up mushrooms
  • ½ Tsp. Chili Powder
  • ½ Tsp. Cumin
  • ½ Tsp. Onion Powder
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Salt
  • 1 ½ Avocados
  • A few sprigs of Cilantro, diced
  • 2 Tsp. lime juice
  • ¾ Tsp. Garlic Powder
  • 3 Tsp. Olive Oil

 

Directions:

Mix the ground turkey together with the ground mushrooms (this helps make the turkey juicy), chili powder, cumin, onion powder, garlic powder, and salt in a medium bowl. Form into three patties. Heat a large skillet over medium-high heat with 3 teaspoons of olive oil. Cook the patties, making sure they brown on both sides until they are cooked through. Meanwhile, make your guacamole. Mash together the avocados, lime juice, cilantro, and garlic powder in a bowl. Season to taste with salt. Serve turkey balls with a dollop (1 blue container’s worth) of guacamole on each patty.

 

Watermelon on the Grill

Ingredients:

  • 1 Watermelon
  • ¼ c. Granulated Sugar
  • 1 tbsp. Grated Lime Zest
  • ½ Tsp. Red pepper Flakes
  • 8 Lime Wedges, 2 limes cut into quarters

Directions:

Prepare grill. Cut up watermelon into triangles about ½ inch thick slices. Combine sugar, lime zest, and red pepper flakes in a small bowl. Sprinkle the watermelon slices on both sides with mixture. Rub into the watermelon to make it more of an even coating. Grill watermelon until grill marks appear and the watermelon is warmed through about 2-3 minutes on each side. Squeeze lime wedge and serve. It’s optional if you want to add a sprinkle of feta cheese or greek yogurt on it, or a scoop of ice cream if serving as a desert.

 

Raspberry Cheesecake Popsicles

Ingredients:

  • ⅓ c. Graham Crackers crumbled
  • ⅓ c. Almond Meal
  • 1 tbsp. Brown Sugar
  • 3 tbsp. Butter melted
  • 1 pkg. Cream Cheese
  • ⅔ c. Icing Sugar
  • ⅓ c. Plain Greek Yogurt
  • ¼ c. Heavy Whipping Cream
  • ½ Tsp. Vanilla
  • 1 tsp. Lemon Zest
  • ¾ c. Raspberries or Strawberries
  • ½ c. White Chocolate
  • 1 tbsp. Coconut Oil
  • 8 small Paper Cups
  • 8 Popsicle Sticks

Directions:

In a small bowl, stir together graham crackers crumbled, almond meal, brown sugar, and melted butter until combined. Make sure it is crumbly, the mixture should hold together when you squeeze it. Set aside until ready to assemble. In a medium bowl, beat cream cheese with an electric mixer until smooth. Add in icing sugar, and lemon zest until smooth. Next add in greek yogurt, heavy cream and vanilla, then beat again until smooth and evenly combined. Place the raspberries or strawberries into blender and puree until smooth in a new bowl. Separate ¼ c. from the bowl and set aside for later. Add the remaining puree to the yogurt mixture and beat until evenly combined. Now you can start filling your cups. First, spoon about 1 heaping tbsp. Of the yogurt mix into the bottom of each cup. Next, take the remaining raspberry puree and evenly distribute it in each cup. Next, sprinkle 1 heaping tbsp.  of graham cracker mix. Add another layer of yogurt mix and then add the remaining graham mix on the top. Once the pops are assembled, place a popsicle stick into them. Then place into an 8×8 inch baking pan and place in the freezer to firm up for 5-6 hours or overnight. Now that your pops are frozen, in a small bowl microwave the white chocolate and coconut oil together to melt and whisk until smooth. Set aside to cool about 10-15 minutes. While waiting, whisk together a tbsp. Extra of the almond meal and graham cracker crumbs for garnish. Line a baking sheet with parchment paper. Take out the popsicles and peel away the paper cups gently. Set the pops onto the prepared parchment paper. Dip the bottom of the pops into the white chocolate and use your finger to wipe away the excess and then immediately dip into the graham garnish. Once coated, set back onto the parchment paper. Remove pops from the freezer 5-10 min before serving to soften slightly.

DIY Projects

Table Decoration

Supplies:

  • 3 mason jars or clear vases
  • White Daisies or other preferred fresh flowers
  • Food coloring (red, blue)
  • Water

Instructions:

Fill the jars with water and add 1 drop of food coloring of the red in one jar and blue in the other jar. Leave the third one clear. Add the flowers, after about a day the food coloring will travel up the flower’s stem and change the color of the daisy to the food coloring.

 

American Twine Letter Decoration

Supplies:

  • The twine of your choice
  • Box lettering a U, S, & A
  • Hot glue and gun
  • Patriotic ribbon or bow
  • Red, Blue, or White large button

Instructions:

Start your twine at the bottom of the letterboxes and glue every so often as you twine up the letter. Make sure to wipe the excess glue so you don’t see it as it dries. When you are finished covering the entire letter add a bow or make a bow from your patriotic ribbon and glue around the U letter. Add a button and place the decoration on your mantel or on your table as a centerpiece.

Feel free to contact us here at Retro Pro Kitchen and Bath and we would be happy to answer any questions you may have!

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