Memorial Day is upon us once again. Time to rejoice in the three day weekend with barbecue and the traditional side dishes that go with it. Juicy burgers, corn on the cob, grilled vegetables, fresh salads and ice cold drinks are just a few of the many favorites that will be served up around the country this Memorial Day weekend. The easier the recipes, the more time can be spent with our family and friends. So fire up the grill, slather on some sunscreen, and try some of these quick and easy Memorial Day recipes.
Hidden Cheese Burgers
What you need:
- 11/2 lbs ground chuck
- 8 slices of American cheese
- 4 hamburger buns, lightly toasted and buttered
- salt to taste
- pepper to taste
What you do:
- Season ground chuck with salt and pepper and mix. Shape into
8 thin patties. Break up 2 slices of cheese into pieces and place in a heap on top of 1 patty. Place another patty on top and press edges of both patties together to seal in the cheese. Repeat procedure with remaining patties. Grill or fry over med heat until nicely browned on each side, about 10 -12 minutes. Serve on toasted buns with onion.
Easy Grilled Veggies
What you need:
- 2 green peppers
- 2 red or yellow sweet peppers
- 1 pint cherry tomatoes
- 1 large onion
- 1/2 lb mushrooms, fresh
- 1 medium zucchini
- 1 medium yellow squash
- bottle of balsamic vinaigrette salad dressing
- barbecue skewers
What you do:
- Chop veggies (except for tomatoes and mushrooms) into 11/2
inch pieces. Put all the veggies into a gallon sized freezer bag. Pour dressing into bag and shake to cover all the vegetables. Refrigerate for at least 1 hour. Drain veggies, saving leftover dressing.
- Thread veggies on skewers, alternating between types of
veggies. Cook on grill over medium heat, basting liberally with excess dressing, for 13 to 17 minutes. Turn over veggies halfway through cooking.
Spicy Pork Chops
What you need:
- 2 lbs pork chops
- 1/2 t cayenne pepper
- 1 T chili powder
- 11/2 t ground cumin
- 2 T olive oil
- 2 garlic cloves, minced
- 1/4 t black pepper
- 1/4 t salt
What you do:
- Combine all ingredients except pork in a small bowl; mix. Add
mixture and pork to large Ziploc style bag and seal. Shake bag to coat pork. Refrigerate at least 2 hours, shaking bag every 1/2 hour to freshly coat meat. Grill pork, covered, over medium heat for 12-15 minutes. Add remaining marinade from bag to baste pork while grilling, turning halfway through cooking time.
- May vary cayenne pepper amounts per spicy preference.
Mustard Potato Salad
What you need:
- 6 large potatoes, peeled and cut in eighths
- 4 large eggs; boiled, peeled and chopped
- 2 stalks celery, sliced
- 1/3 c onion, finely chopped
- 2 medium cucumbers, peeled and chopped
- 1/4 c prepared mustard
- 1/3 c mayonnaise
- salt to taste
- black pepper to taste
What you do:
- Boil potatoes until tender but not mushy; drain. In a large bowl,
combine potatoes, eggs, celery, onion, cucumbers, salt and pepper and mix. Add mustard and mayonnaise and mix well. Serve immediately or chill before serving.
- May increase or decrease mustard and/or mayonnaise to taste.
Dill Dip
What you need:
- 1 c sour cream
- 1 c mayonnaise
- 1 T parsley flakes
- 1 rounded T dill weed
- 1 T dried onion, minced
- 1 t seasoning salt
What you do:
- Combine all ingredients in a medium bowl and mix thoroughly.
Serve immediately or chill. Serve with raw vegetables or chips.
Barbecued Chicken Wings
What you need:
- 3 lbs chicken wings, wing tips clipped
- 1/4 t cayenne pepper
- 2 T honey
- 1/2 c diced onion
- 1/4 t pepper
- 1 c ketchup
- 2 garlic cloves, minced
- 2 T vinegar
- 2 T soy sauce
What you do:
- Place chicken in a shallow plastic container. Mix all other
ingredients in a bowl and pour over chicken. Cover chicken and refrigerate 24 hours. Barbecue wings in a covered grill over medium heat, making sure to not cook directly over flames. Grill for 20 - 25 minutes, turning often. Baste with reserve sauce.
|