Memorial Day Eats!

I hope everyone had a really great Memorial Day weekend!  We certainly enjoyed the day off yesterday and took full-advantage of the beautiful weather with a mini-vaca to Virginia Beach. We left early on Sunday... J drove the whole way and I slept in the backseat, so we could make it there before traffic.  And we did!  We pulled right into our hotel at 10am, checked-in and hit the beach! The weather was perfect.. a lil on the chilly side, but it was nice come 4 o'clock.

We soaked up some good rays, ate lots of seafood {and had a few orange crush's via Waterman's} and enjoyed the boardwalk - both at night {hello bands!} and the Monday morning {am run} - and were able to make it back in time for a mini-cookout of our own last night... Yum, Pimento Cheese Bacon Burgers!

via

Friday we hit up "Open Mic Night" at Devil's Backbone for some local brews, and finished the night off with a big group at The Palms {gearing up for summertime and Friday's Alive}. Saturday we had a big group of friends over for a "Welcome to Summer Cookout." We welcomed in 5 new staffers to KA and gave them the full Lyons Den cookout.... complete with homemade pimento cheese, BBQ chicken, deviled eggs and homemade ice cream!

I wanted to share with few recipes we enjoyed:

First up, our BBQ Chicken Sauce:
1 Bottle Sweet Baby Rays Original Sauce
1 8 oz. can crushed pineapple
1/4 cup brown sugar
1/4 cup Fat Free Italian dressing (Kroger brand is best!)
Garlic Salt & Pepper to taste

We wait until the last 10 minutes to baste and sear the sauce on, or you could baste and place in the oven. It allows you to not waste any on the grill. 

Second, my Moms Deviled Eggs:
1 dozen eggs
1/4 cups Mayo (my mom uses Miracle Whip)
1/4 cup relish
1/2 tsp onion powder
1 tsp black pepper
1 tsp garlic salt
paprika for garnish

Boil eggs for 12-15 minutes on high. Let cool, peel and cut in half. Add yolks to bowl with remaining ingredients and whisk with a fork. Fill eggs and garnish with paprika. 

(via Southern Living)

Last, Homemade Toasted Pecan Peach Ice-cream:
3/4 cup sugar

2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt

I doubled the recipe and it filled our 2 qt ice cream maker perfect... it also fed around 15 people! We waited to add the pecans about half-way through and it kept them crunchy. 

I figured since we ate so well this weekend that I would share with you some of our favorites!  

xo, trace