Memorial Day Menu Ideas Your Guests Will Love: What’s on the Grill?

Instructions:

1. In the bowl combine eggs with milk. Mix with a hand mixer until completely smooth, 1 to 2 minutes.

2. Add sugar, salt, gradually sift your flour into the bowl, and vanilla. Mix well and make sure to scrape of the sides as needed. 

3. Melt butter in the microwave, don’t overheat. Pour it into your batter. Mix well. 

4. Heat an 8-inch frying pan over medium heat and melt 1 Tbsp of butter. Pour ¼ cup of batter into the hot pan while tilting the pan around so the batter forms an even thin circle.

5. Cook each pancake for about 40 seconds to 1 minute on your first side and 20 seconds on the other. You don’t want your Swedish pancakes to turn fully brown, just lightly. 

6. I fold mine right away, I think they look more presentable when you serve them folded. 

7. Drizzle your Swedish pancakes with warm maple syrup and add berries.  

Best Grilled Chicken Sriracha Lime Naan Wrap Recipe

Instructions:

Marinade:

First prepare the marinade and whisk together in a bowl:

1. 1. 1 TBSP olive oil
   2. 1 TBSP garlic salt
   3. 1 tsp salt-free lemon pepper
   4. 1 fresh lime or 3 TBSP lime juice

Chicken and Vegetables:

Then dice up the chicken into tiny cubes and toss it into a bowl with the above marinade. 

Following, chop up all of the vegetables.

1. 1. 1. 1 avocado
      2. 1/2 cucumber
      3. 1/2 zucchini
      4. One red onion
      5. Bunch of cilantro

I tried it a few time with bell peppers and we enjoyed that as well but it got to be a lot of vegetables as well. All vegetables welcome, I don’t think you can go wrong.

Instructions

1. Prep the PotatoesPeel 4–5 lbs of red potatoes. (If you’re ahead of the game, do this step the night before.)Place in a large pot of water and bring to a boil. Cook for about 10–12 minutes until a fork can easily pierce through but the potatoes still have a bit of firmness — not mushy. Drain and let cool.

2. Boil the EggsIn another pot, place 8–12 eggs in cold water and bring to a boil. Once boiling, set your timer for 7 minutes.After 7 minutes, remove from heat and transfer eggs into an ice bath for another 7 minutes before peeling.(Pro tip: do this the night before too.)

3. Cube EverythingOnce potatoes and eggs are cool, grab your French Fry Cutter. Push each potato through to make perfect little cubes, scraping with a knife as needed. Repeat the same with the eggs.

4. Make the DressingIn a mixing bowl, whisk together:

• 4 cups Miracle Whip
• 1 cup sugar
• ½ cup whipping cream
• ½ cup mustard

Mix until smooth and creamy.

5. CombineAdd your diced potatoes, eggs, and celery into a large bowl. Pour the dressing over and mix until everything is evenly coated.

It might seem a little wet at first — that’s exactly how it should be. The potatoes will soak it all up, and trust me, dry potato salad is no fun.

6. Finish + ChillTop with chives, salt, and pepper to taste. Cover and refrigerate for at least a few hours (overnight is best).

This potato salad actually tastes even better on day two once all the flavors have had time to blend. Store in an airtight container in the fridge for up to a week.