Kathie Lee & Hoda: Memorial Day Cookouts

Ryan Scott, host of Live Well Network’s Food Rush, visited Kathie Lee & Hoda to talk about Memorial Day Weekend cook outs. Ryan has one rule about hosting a cook out and it’s “three done, make one." This means that if you can have three appetizers prepared the night before, you only have to spend time making one the day of the party, meaning you have more time to spend with your friends and family. He brought with him three quick appetizers to make prior and one for the day of for Kathie Lee and Hoda to try.

Kathie Lee & Hoda: Proscuitto Stuffed Mushrooms Recipe & Sriracha Chicken Salad Sandwiches

Kathie Lee & Hoda: Spicy Grilled Shrimp With Watermelon In Chimichurri Sauce Recipe

Ryan Scott shared four quick and easy appetizers to make for a Memorial Day party.

Ryan suggested making these three appetizers for your “three done" appetizers: Prosciutto Stuffed Mushrooms, Warm Seared Halloumi with Strawberries & Basil, and Sriracha Chicken Salad Sandwiches. The stuffed mushrooms stuffed with bread crumbs and herbs and topped with basil can be roasted the night before and just popped in the oven at the last second.

For the second appetizer, sear halloumi, a goat and sheep milk cheese, and throw it on top of a strawberry and basil salad. Ryan made the Sriracha chicken salad sandwiches with mango chutney, red onion and roasted chicken mixed with mayonnaise and Sriracha.

Kathie Lee & Hoda: Spicy Grilled Shrimp Recipe With Watermelon In Chimichurri Sauce

Ryan’s “make one" appetizer to round out his “three done, make one" rule was Spicy Grilled Shrimp with Watermelon in Chimichurri Sauce. For this recipe, you’ll need: parsley, sherry vinegar, shrimp, cilantro, red pepper flakes, sugar, chopped garlic, olive oil and watermelon.

First, put desired number of shrimp (Ryan used three) onto a kabob stick and place aside. Next with a mixer, pulse the olive oil, red pepper flakes, chopped garlic, sherry vinegar, parsley and cilantro to make the green chimichurri sauce. Pour the sauce over the shrimp kabobs and skewer them. Next, sprinkle a little sugar over the watermelon slices or chunks, also on kabob sticks. Skewer the watermelon and add chimichurri sauce when finished.

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