MEMORIAL DAY…A TIME TO REMEMBER THOSE WHO FOUGHT TO DEFEND OUR COUNTRY…  MANY OF THEM LOSING THEIR LIVES…A TIME FOR REFLECTION AND REMEBRANCE.

Everyday it seems a hero passes away.  A member of the Greatest Generation. A person who fought against evil and tyranny.  This weekend let’s celebrate all those courageous souls who fought to protect our American values…family…god…country…friends…freedom to live, love and worship as we see fit.

I remember and honor my father,  James Edward Lovett, who fought in the European theatre.  I also remember and honor my sisters’ father in laws,  Van Earl Fillingim and James Maynard Hawkins who served in the Pacific.  Both experienced Iwo Jima.

Just recently our community lost a very special Marine.  Calvin Atwood. He fought on Iwo Jima, was wounded, but saw that flag being raised.  Calvin was a special person who persevered the war, came home to attend college and spent a lifetime in academia.  He also married the girl of his dreams later in life.  I spent several wonderful evenings with Cal learning about his experiences.  One of my favorite take aways from our time….he always was more interested in asking me about what I was doing….how was Dave…always interested in other peoples lives and happiness.  Cal will be missed in our community Everyone knew how special he was!

Not quite two years ago I wrote an article for South Island Living about 2 Iwo Jima survivors that I had the pleasure to know…and I  wanted them to meet.  Calvin Atwood and Hap Varner. Please click HERE  to read their story.  In such a short time, both of them are gone.  You are missed by your family and friends, but also by our country.  Heros…Thank you…

Let’s celebrate Memorial Day… a time for families and friends to get together.

Memorial Day???? Yikes it is early this year!!!!

 I kept thinking I had another week to come up with some good recipes to serve at your Memorial Day gatherings.

Double Yikes!

Since most Memorial Day activities and parties are outside, salads and cold appetizers seem perfect for the start of summer.

I love a good cheese ball and these miniature balls with pretzel sticks are the just right size… bite sized appetizer.  The pretzels give a nice crunch to this appetizer.

CHEESE BALL BITES

Cheese ball bites via Delish

Use this recipe from Delish or your own cheese ball recipe.

Cheese Ball Bites

Serving Size: 18 balls

Print Recipe

Ingredients

• 12 ounces cream cheese, softened
• 1 c. shredded Cheddar
• 1 tsp. garlic powder
• 1 tsp. paprika
• kosher salt
• Freshly ground black pepper
• 8 slices bacon, cooked and finely chopped
• 1/3 c. finely chopped fresh chives
• 1/3 c. finely chopped pecans
• 18 pretzels sticks

Instructions

1. Mix together cream cheese, cheddar, garlic powder, and paprika and season with salt and pepper. Form into 18 small balls and refrigerate until firm, 1 hour.
2. In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.
3. Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.
4. Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room temperature 15 minutes before serving.)

By KathyMillerTime
Recipe Adapted From Delish Photo Delish

Recipe Printed from www.kathymillertime.com

I love this idea for a new twist on the old traditional 7 layer dip!

GREEK 7 LAYER DIP

Hummus is on the bottom instead of the traditional bean dip.

Adapted from  skinnytaste.com

GREEK 7 LAYER DIP

Serving Size: 8-12

Print Recipe

INGREDIENTS

• 8 ounces hummus (recipe below) or store bought
• 1 cup Greek yogurt
• 1 clove garlic, minced
• 1 teaspoon fresh chopped dill
• juice from 1/2 lemon
• 1/2 teaspoon lemon zest
• 2 tablespoons vidalia onion (sweet)
• 1 cup English cucumber diced
• 1 cup tomato, diced and seeded
• 1/2 cup Kalamata olives, sliced
• feta cheese

Hummus Recipe

Ingredients

• 2 cups canned chickpeas, drained (reserve a little liquid)
• 1 teaspoon kosher salt
• garlic cloves, minced (about a teaspoon)
• 1/3 cup tahini (sesame paste -found in the peanut butter section of your grocery store)
• 6 tablespoons freshly squeezed lemon juice ( 2 lemons)
• 1-2 tablespoons reserved liquid or water
• 8-12 dashes hot sauce (your favorite!)
• pine nuts for topping

Instructions for Hummus

1. Place all ingredients in food processor and whirl away until coarsely pureed. Taste for seasoning. Add pine nuts on top.
2. Drizzle with a little olive oil if desired.
3. Serve chilled or at room temperature.

 Instructions for 7 Layer Dip

 

1. In a small bowl, combine yogurt, garlic, dill, lemon juice, salt and freshly ground pepper. Set aside.
2. In a serving dish, layer the hummus, yogurt mixture,  onion, cucumber, tomatoes, feta and olives.
3. Serve with pita chips or baked corn chip

   

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

Salads are always great at a picnic or tailgate and this one is especially refreshing as it is served room temperature.  Another time I may try substituting orzo pasta for the rice.  I’ll let you know how it goes.

ITALIAN WHITE RICE SALAD

Italian Rice Salad

Serving Size: 8

Print Recipe

Ingredients

• 1 medium onion, diced
• 4 tablespoons olive oil, divided
• 1 large clove garlic, minced
• 1 cup long grain white rice
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 cup dry white wine
• 2 cups good quality vegetable or chicken stock
• 2 tablespoons toasted pine nuts
• 1 tablespoon capers, rinsed
• 1 cup artichoke hearts, quartered
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup roasted red peppers, short julienned strips
• 1/4 cup hearts of palm, sliced
• 2 tablespoons fresh basil leaves, julienned
• 1/2 teaspoon lemon zest
• 2 tablespoons fresh squeezed lemon juice
• 1/2 teaspoon freshly ground black pepper
• salt to taste

Instructions

1. Make the rice risotto style:  Saute onion in 2 tablespoons olive oil until transparent.
2. Add garlic, and cook for a minute.
3. Add rice, stir to coat.
4. Add salt, thyme and wine and cook a few minutes until wine is absorbed.
5. Slowly pour in stock, stirring and let simmer until rice is cooked.
6. Pour rice mixture onto a baking pan to cool.
7. Combine pine nuts, capers, artichoke hearts, olives, roasted red peppers, hearts of palm, and basil in a large bowl.
8. Add cooled rice.
9. Stir in lemon zest, lemon juice, remaining 2 tablespoons olive oil, pepper and salt.
10. Serve at room temperature.

 

By KathyMillerTime
Recipe Adapted From chef Katie Button of Nightbell and Curate in Asheville, NC via Garden & Gun

Recipe Printed from www.kathymillertime.com

And finally what is better at a picnic than caprese????

This adaptation serves the skewers 3 different ways.  Let your guests choose their favorite.

KEBAB SALAD SKEWERS

Serving Size:

Print Recipe

INGREDIENTS

Watermelon Salad Skewers

• watermelon cubes
• feta cubes
• basil leaves

Cantaloupe, Prosciutto, Mozzarella Salad Skewers

• cantaloupe balls
• prosciutto slices
• mozzarella balls
• basil leaves

Tomato, Mozzarella, Basil Caprese Skewers

• grape tomatoes
• mozzarella balls
• basil leaves

INSTRUCTIONS

1. Alternate ingredients on skewers.
2. Drizzle with a little olive oil.
3. Drizzle with balsamic glaze.
4. Serve chilled.

 

By KathyMillerTime via Gloria MacDonald

Recipe Printed from www.kathymillertime.com

HAVE A WONDERFUL TIME WITH FAMILY AND FRIENDS AS WE CELEBRATE OUR VETERNS! COME CLELBRATE WITH ME.  I’LL SAVE YOU A SEAT AT THE PICNIC TABLE.

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