Memorial Day Recipes

With Memorial Day fast-approaching, the Memorial Day party planning has started. You’ve ordered a case (or two) of your favorite beer and you’ve cleaned up the yard to prepare for your guests. All you need now are killer party recipes. I’m here to help. The below recipes are some gems I’ve discovered recently; they are full of flavor, quick to make and sometimes even healthy!

Maple-Beer-Chili Chicken Wing recipe

Susan Rosso over at “Food Blogga” has a Maple-Beer-Chili Chicken Wing recipe that would be a great addition to any Wing Bar set-up. The Wing Bar idea surfaced while talking to my best friend Joella, a chicken-wing addict. Imagine this set-up: a bucket of deep-fried wings, a variety of sauces, and then smaller, empty buckets to shake and coat the wings. Everyone will have their own customized chicken wing this way!

1 cup pure maple syrup
1/2 cup dark beer, preferably porter
1/4 cup unsalted butter
1/4 cup ketchup
2 tablespoons grainy mustard
3 tablespoons chili powder
3 to 3 1/2 pounds chicken wings, tips removed (about 15 to 17)
Canola oil

Directions: Place all ingredients except the wings and the oil in a small saucepan. Bring to a boil. Reduce to a simmer and cook until slightly thickened and syrupy, 5 to 7 minutes. Set aside.

In a medium saucepan, add 3 to 4 inches of canola oil. Heat to 350 degrees. If you don’t have a thermometer, test the oil’s heat by adding a bit of chicken fat to the hot oil. It should sizzle and float to the top, surrounded by bubbles. Cook wings in batches for about 10 minutes or until golden brown and crispy, turning occasionally. Transfer to a paper-towel lined plate.

Transfer to a large bowl and cover with sauce. Toss well.

Salsa Cups recipe

Patti Wunder, dear friend and amazing artist, has an easy recipe for Salsa Cups over at “The Whimsical Fig.” Full of sweet corn and fresh veggies topped with cheese, this party recipe is great for those still keeping their New Year’s resolutions. This is especially true if you top the cups with a low-fat Mozzarella cheese instead of the Jack Cheese that is recommended in the recipe.

1 jar of your favorite ready-made salsa
Fresh cilantro, chopped
1/3 orange bell pepper, diced
1 can of corn, drained and rinsed
1 can of black beans, drained and rinsed
Squeeze of lime

Directions: Mix the ingredients together in a glass bowl. Cover and allow to sit in the refrigerator for at least four hours. When ready to assemble the cups, place them on a baking sheet lined with parchment paper. Spoon a small amount of the “salsa” into each phyllo cup and top with shredded Jack Cheese. Bake in a preheated 350 degree oven for approximately 10 minutes or until cheese is melted and cups are golden.

Whatever you choose to serve for your Memorial Day weekend barbecue, be sure that the recipes are easy to make in advance and can also be quickly refreshed. This way you have time to enjoy the weather, chat with your guests, and, of course, munch on those delicious snacks!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.