4 Fantastic Recipes I Tried Out Memorial Day Weekend (Cocktail Included)

A Day in the Life of a Wannabe Chef and Cocktail Connoisseur

Our Memorial Day Weekend was awesome. It consisted of laying by the pool, going to the local rodeo and most importantly, me cooking up a storm and trying out some fantastic Bon Appetit Magazine recipes. Below are the recipes, I highly recommend them all and encourage you to incorporate them into your weekend.

Greyhound Cocktail with Homemade Rosemary Simple Syrup

So… I said I was going to try out the rosemary simple syrup and I sure did. More importantly, I used it as an ingredient in a rad little cocktail they call ‘The Greyhound’. This was a great hot-three-day-weekend-cocktail, it had enough freshness and bitterness to make it incredibly easy to knock back a few and catch a nice summer buzz. My fiance even enjoyed it and he is more of a Coors Light kind of guy. This is TOO easy not to try!



  • 2 ounces vodka (we LOVE Titos Texan vodka)
  • ½ ounce rosemary simple syrup
  • 4 ounces grapefruit juice (I admit, I didnt do fresh, I bought a jug at the grocery store)
  • sprig of rosemary and lemon peel for garnish

In a glass filled with ice combine the vodka, rosemary simple syrup and grapefruit juice. Garnish with a sprig of rosemary and lemon peel.

This was one of the most easy and delicious breakfasts I have ever made. This will now be a weekend staple in our home. The great part is, this is sort of a “choose your own adventure” type of dish. Also- You can serve as breakfast, lunch or dinner depending on your toppings.



  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • 3 tablespoons unsalted butter, melted, slightly cooled, divided
  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
  • Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
  • Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.

Topping Ideas

  • Fried eggs, avocado, and shaved ham
  • Smoked salmon, crème fraîche, and sliced spring onions
  • Sautéed kale, crispy bacon, and aged cheddar


* I did one with bacon, 2 fried eggs, fried turkey, thinly sliced red onion, halved baby tomatoes, avocado and grated Parmesan cheese. I did a sweet one with fresh berries and a strawberry Greek yogurt dressing. The wonderful thing about these is that you can really throw on ANY toppings you want!

-For the Greek dressing I combined original Greek yogurt, fresh strawberries, a splash of milk and 1 tsp of pure vanilla extract- throw in the blender, blend and pour over the berry dutch baby. 

Cinnamon Crumb Coffee Cake Muffins

These were AMAZING fresh out of the oven with coffee on Sunday morning. Everyone loved them!



  • 1 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 pieces softened butter
  • 1 egg
  • 1 egg yolk
  • 1 tsp. vanilla
  • 5 tbsp. yogurt
  • Cinnamon Crumb :
  • 2/3 cup sugar
  • 1 tbsp.cinnamon
  • 1/2 cup butter,melted
  • 1/4 tsp salt
  • 1 1/2 cup all-purpose flour
  1. Preheat the oven to 375 degrees F.
  2. Lightly spray muffin pans with baking spray or use silicone muffin pan.
  3. In a medium bowl, whisk together eggs,yogurt and vanilla.
  4. In another mixing bowl, whisk together flour,sugar,baking soda, cinnamon and salt.
  5. Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined. Batter should be lumpy.
  6. Scoop the batter into the muffin tin. It should fill each cup about 3/4 full.
  7. For the Crumb :
  8. In a large mixing bowl, whisk together granulated sugar,cinnamon, salt and flour.
  9. Add melted butter and stir in until it all comes together.
  10. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
  11. Sprinkle the topping on top of the batter of each muffin.
  12. It may seem like it’s a lot of topping but try your best to use it all up.
  13. Bake the muffins for 20 minutes or until the toothpick inserted into each muffin comes out clean.
  14. Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.
  15. Store in an airtight container for up to 2 days.


Open-Face Steak Sandwich with Parmesan Dressing

This made a great dinner paired with potato salad and the Golden State-Oklahoma City game Memorial Day.

Open Faced Steak Sandwiches*Photo directly from BonAppetit.com http://www.bonappetit.com/recipe/open-face-steak-sandwich-with-parmesan-dressing

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