Memorial Day(or Any Day) Meal

These recipes were too good and too easy not to share. A couple of weeks ago, Elle had to take a “Mediterranean” dish to school for Culture Day. We made Chicken and Grape Skewers for that day. It was so easy, I started planning to do the same at home. I changed it up a bit, but we celebrated Memorial Day (and my birthday again!) with Chicken Kabobs, Grilled Potatoes, Marinated Veggie Salad, Easy Fruit Salad.
Chicken Kabobs
2 T. Olive Oil
2 garlic cloves, minced
½ tsp. kosher salt
½ tsp. orange zest
½ tsp. chili powder
½ tsp. black pepper
3 boneless chicken breasts
Fresh pineapple, cut into chunks *
Red pepper, cut into chunks
Cut chicken breasts into cubes. Whisk together olive oil, garlic cloves, salt, orange zest, chili powder and black pepper. Pour over chicken cubes. Marinate in refrigerator overnight. If using wooden skewers, soak in water prior to using to prevent skewers from burning. Thread chicken, pineapple and red peppers onto skewers as desired. Grill over medium heat until chicken is done. It doesn’t take very long to cook these small pieces of chicken so watch carefully! Serve with white BBQ Sauce.
* You can get fresh pineapple already cut into chunks from the Publix produce section. There chunks were pretty bit so I cut most of them in half.
Quick White BBQ Sauce
½ c. mayonnaise
1/8 c. white vinegar
½ tsp. black pepper
½ tsp. garlic powder
¼ tsp. salt
Whisk together until smooth. Serve with chicken kabobs!


Grilled potatoes
5 medium potatoes, peeled and sliced thin
1 medium onion, sliced
1 stick butter
1 /3 C. shredded cheddar cheese or cheese of your choice
1 T. Worcestershire sauce
Salt and pepper to taste
1/3 C. chicken broth

Place the potatoes and onion on a large piece of heavy duty aluminum foil; dot with butter. Sprinkle cheese over the top. Add salt and pepper to taste. Fold foil up around potatoes. Combine Worcestershire sauce and chicken broth and pour evenly over potatoes. Seal the edges of the foil. Place on the grill over medium heat for 35-40 minutes, covered or potatoes are tender.
Marinated Veggie Salad
1 can green beans, drained
2 cans English peas, drained
1 can whole kernel corn, drained
1 small green pepper, chopped
1 onion, sliced
1 cup sugar
¾ c. white vinegar
½ c. vegetable oil
½ t. salt
½ t. pepper
1 t. garlic powder
Mix the first 3 ingredients with the green pepper and sliced onions. In a small saucepan, heat sugar, vinegar, oil, salt, pepper and garlic powder. Bring to a boil. Reduce heat and simmer until sugar is dissolved. Do not over cook. Remove from heat and pour over veggies. Refrigerate overnight!

Easy Fruit Salad
1 can chunk pineapple, drained (Reserve juice)
1 can mandarin oranges, drained
1 red delicious apple, chopped
1 cup mini marshmallows
1 cup seedless grapes, sliced
Mix fruit and marshmallows. Pour reserved pineapple juice over fruit and stir.
This recipe is a slightly different version of the fruit salad my friend, Jane, served for my birthday celebration last week. It was a hit with my family!
Super easy meal – the fruit and veggies can be done the night before! You can just put the potatoes on the grill and forget about them – I just set a timer. The kabobs are easy to put together and don’t take long at all to cook. I just put them on as soon as the potatoes were done. I just moved the potatoes to the top rack when the kabobs cooked. This meal will definitely be a summer “do again”! Enjoy the recipes!
So thankful today for every man and woman (and their families) who have served our great country! My Daddy served in the U.S. Army during the Korean War and was also so very proud of his service. I am proud of him, too!