5 Recipes To Spice Up Memorial Day For Any Type Of Eater

Ready to kick off the summer at your Memorial Day barbecue? Instead of the traditional hotdogs and hamburgers, spice up your menu this year with one of these tasty dishes. From vegetarians and meat lovers to picky eaters, we’ve got you covered. Here are five of our favorite recipes to kick off the summer season in the most delicious (and spicy!) way possible.

For the Meat Lover: Slow Cooker Spicy Pulled Pork

Although hotdogs and hamburgers are a classic barbecue find, you can’t go wrong with scrumptious pulled pork. Served on its own or as sliders, you’re going to have your guests begging you for the recipe.

Ingredients

• 3 lbs. lean pork tenderloin
• 1 onion, quartered
• 4 garlic cloves, sliced
• 4 jalapenos, whole
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp chili powder
• 2 tsp salt
• 2 tsp cumin
• 1 tsp pepper
• 1 cup barbecue sauce
• 1/2 cup low sodium chicken broth

Instructions

1. Combine all the spices in a bowl and mix them together. Rub the spice mixture into the pork tenderloin.
2. Add the onions, garlic, and whole jalapenos to the slow cooker evenly along the bottom. Place the spice-rubbed pork on top of these ingredients.
3. In a separate bowl, miss together the barbeque sauce and the chicken broth and pour over the pork in the slow cooker.
4. Cook the pork on low for 8 hours. Once cooked, shred the pork in the slow cooker with two forks and let the pork continue to marinate in the sauce mixture for at least 30 minutes on low to allow the barbecue sauce to thicken.

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For the Vegetarian: Spicy Thai-Style Grilled Veggie Skewers

Who said vegetables had to be boring?! These vegetables are grilled to sheer perfection with a nice char and caramelized finish that will leave your guests wanting more.

Ingredients

• 1 1/2 cups packed cilantro leaves
• 8 cloves garlic, peeled
• 2 tablespoons fish sauce (sub soy for vegan BBQ skewers)
• 1 tablespoon water
• 1 teaspoon freshly ground black pepper
• 1 tablespoon chili garlic sauce
• 1/3 cup vegetable oil
• 2 pounds vegetables, cut into bite-sized pieces (any combination of mushrooms, peppers, scallion, zucchini, and yellow summer squash)

Instructions

1. Cut desired vegetables into bite-sized pieces and set them aside.
2. Add the cilantro, garlic, fish sauce, water, pepper, and chili-garlic sauce to a food processor and pulse until a paste forms. While continuing to run the food processor, slowly add the oil through the lid spout. Pour the marinade over the vegetables, tossing them for ample coverage. Cover and place in the refrigerator to marinate for at least one hour.
3. Then, take the marinated vegetables and thread them onto skewers and add the vegetables to a medium-heat grill. Allow skewers to grill for 12-15 minutes depending on your desired doneness, turning them frequently to prevent burning.

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For the Picky Eater: Spicy Southern Barbecued Chicken

You can’t always appease everyone’s taste ? until they try your moist chicken slathered in a spicy, homemade barbecue sauce. This is the perfect dish for those picky eaters on your guest list!

Ingredients

• Kosher salt
• Coldwater
• One 3 1/2-pound chicken, cut into 8 pieces
• 4 tablespoons unsalted butter
• 1/2 cup minced onion
• 2 large garlic cloves, minced
• 1 1/2 teaspoons sweet paprika
• 1 1/2 teaspoons pure ancho chile powder
• 1/2 teaspoon crushed red pepper
• 1/2 cup packed dark brown sugar
• 1/2 cup cider vinegar
• 1/2 cup tomato paste
• 2 tablespoons molasses

Instructions

1. To brine your chicken, 1/4 cup of kosher salt in 2 quarts of cold water. Add the chicken to the salt mixture and refrigerate for at least 2 hours.
2. Melt butter in a medium saucepan. Once melted, add the onion and garlic to cook over low heat until softened. Stir the paprika, ancho powder, and crushed red pepper into the mixture for 1 minute. Then, mix in one cup of water, brown sugar, and vinegar and bring it to a simmer. Continue to simmer and add in the tomato paste and molasses, stirring occasionally until the sauce thickens after about 10 minutes.
3. Light the grill to 500°. Drain chicken from the salted water and pat dry. Add chicken to the heated grill until just cooked through, flipping it occasionally for an even char. This will take about 25 minutes for white meat and 35 minutes for dark meat.
4. Set aside half of the barbecue sauce. Brush the remaining half on the chicken and continue grilling for about 10 minutes.
5. Serve the chicken with the remaining barbecue sauce.

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For the Snack Lover: Chili Lime Watermelon

Looking for a fun way to incorporate more fruits and vegetables into the menu? Chili lime watermelon is an absolute must for the perfect combination of salty, spicy, and sweet.

Ingredients

• 4 cups cubed watermelon
• 1 pinch of salt
• ¼ teaspoon chili powder
• 1 lime, zested and juiced
• 3 tablespoons crumbled cotija cheese
• 1 tablespoon chopped fresh cilantro

Instructions

1. Cut watermelon into bite-sized cubes, adding them to a large bowl.
2. Sprinkle the watermelon with a pinch of salt and chili powder, adjusting the amount to your preferred spice levels. Toss well to evenly distribute the spices. Squeeze fresh lime juice over top and add lime zest, if desired.
3. Add the crumbled cotija cheese and cilantro and serve.

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For the Sweet Tooth: Apple Pie Spice Sugar Cookies

A party isn’t a party until dessert hits the table! Wow your friends and family with these red, white, and blue cookies to celebrate Memorial Day. The apple spice packs a nice little punch to the classic sugar cookie.

Ingredients

• 1 1/3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon Cardamom
• Pinch of powdered cloves
• 1 stick butter
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla

Instructions

1. Whisk together flour, baking powder, and spices in a large mixing bowl.
2. Cream butter and sugar together until fluffy. Add egg and vanilla to the wet mixture.
3. Using a mixer running on low, slowly add the dry flour mixture into the wet mixture until it just combines.
4. Wrap in plastic cling film and refrigerate for at least 1 hour.
5. Using a rolling pin, roll out the dough on a floured surface and cut out cookies with the cookie cutter of your choosing.

For the royal icing:

Ingredients

• 4 tbsp meringue powder
• Scant 1/2 c. water
• 1 lb. powdered sugar
• 1/2 – 1 tsp light corn syrup
• Few drops clear extract, such as almond (optional)

Instructions

1. Combine meringue powder and water in an electric mixing bowl and use the paddle attachment to beat until combined and foamy. Sift in the powdered sugar and beat on low to combine.
2. Once combined, add corn syrup and extract. Increase the mixing speed to med-high/high and continue beating for 5 minutes until the icing is glossy and stiff peaks form. Do not overbeat.
3. Cover the bowl with plastic wrap touching the icing or divide and color using gel paste food colorings.
4. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula until it is the consistency of syrup, and ?flood? the cookies with the icing.

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