\u00a0<\/span><\/span><\/p>\n <\/p>\n
Memorial Day is upon us once again. \u00a0Time to rejoice in the three day weekend with barbecue and the traditional side dishes that go with it.\u00a0 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. \u00a0The easier the recipes, the more time can be spent with our family and friends. \u00a0So fire up the grill, slather on some sunscreen, and try some of these quick and easy Memorial Day recipes.<\/p>\n<\/span><\/u><\/b><\/span><\/p>\n
<\/p>\n
Hidden Cheese Burgers<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 1<\/span>1\/2<\/span> lbs ground chuck<\/span>
\n<\/span><\/li>\n- 8 slices of American cheese<\/span>
\n<\/span><\/li>\n- 4 hamburger buns, lightly toasted and buttered<\/span>
\n<\/span><\/li>\n- salt to taste<\/span>
\n<\/span><\/li>\n- pepper to taste<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- Season ground chuck with salt and pepper and mix. \u00a0<\/span><\/li>\n
- Shape into <\/span>8 \u00a0<\/span>thin patties. \u00a0<\/span><\/li>\n
- Break up 2 slices of cheese into pieces and <\/span>place <\/span>in a <\/span>heap on top of 1 patty. \u00a0<\/span><\/li>\n
- Place another patty on top <\/span>and press <\/span>edges <\/span>of both patties together to seal in the cheese. \u00a0<\/span><\/li>\n
- Repeat <\/span>procedure with <\/span>remaining patties. \u00a0<\/span><\/li>\n
- Grill or fry over med <\/span>heat until <\/span>nicely browned on <\/span>each side, about 10 -12 minutes. \u00a0<\/span><\/li>\n
- Serve on <\/span>toasted buns with onion.<\/span>
\n<\/span><\/li>\n<\/ul>\n <\/p>\n
<\/p>\n<\/span>Easy Grilled Veggies<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 2 green peppers<\/span>
\n<\/span><\/li>\n- 2 red or yellow sweet peppers<\/span>
\n<\/span><\/li>\n- 1 pint cherry tomatoes<\/span>
\n<\/span><\/li>\n- 1 large onion<\/span>
\n<\/span><\/li>\n- 1\/2 lb mushrooms, fresh<\/span>
\n<\/span><\/li>\n- 1 medium zucchini<\/span>
\n<\/span><\/li>\n- 1 medium yellow squash<\/span>
\n<\/span><\/li>\n- bottle of balsamic vinaigrette salad dressing<\/span>
\n<\/span><\/li>\n- barbecue skewers<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- Chop veggies (except for tomatoes and mushrooms) into 1<\/span>1\/2<\/span> inch <\/span>pieces. \u00a0<\/span><\/li>\n
- Put all the veggies into a gallon sized freezer bag.\u00a0 <\/span><\/li>\n
- Pour <\/span>dressing into bag and shake to cover all the vegetables.\u00a0 <\/span><\/li>\n
- Refrigerate <\/span>for at least 1 hour. \u00a0<\/span><\/li>\n
- Drain veggies, saving leftover <\/span>dressing.<\/span>
\n<\/span><\/li>\n- Thread veggies on skewers, alternating between types of <\/span>veggies. \u00a0<\/span><\/li>\n
- Cook on <\/span>grill over <\/span>medium heat, \u00a0basting liberally with <\/span>excess <\/span>dressing, for 13 to <\/span>17 minutes. \u00a0<\/span><\/li>\n
- Turn over veggies <\/span>halfway <\/span>through <\/span>cooking.<\/span>
\n<\/span><\/li>\n<\/ul>\n <\/p>\n
<\/p>\n<\/span>Spicy Pork Chops<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 2 lbs pork chops<\/span>
\n<\/span><\/li>\n- 1\/2 t cayenne pepper<\/span>
\n<\/span><\/li>\n- 1 T chili powder<\/span>
\n<\/span><\/li>\n- 11\/2 t ground cumin<\/span>
\n<\/span><\/li>\n- 2 T olive oil<\/span>
\n<\/span><\/li>\n- 2 garlic cloves, minced<\/span>
\n<\/span><\/li>\n- 1\/4 t black pepper<\/span>
\n<\/span><\/li>\n- 1\/4 t salt<\/span>
\n<\/span><\/li>\n<\/ul>\n
\n<\/span>What you do<\/span><\/b>:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- Combine all ingredients except pork in a small bowl; mix. \u00a0<\/span><\/li>\n
- Add <\/span>mixture <\/span>and pork to large <\/span>Z<\/span>iploc style bag and seal. \u00a0<\/span><\/li>\n
- Shake bag <\/span>to <\/span>coat pork. \u00a0<\/span><\/li>\n
- Refrigerate at least 2 hours, shaking bag every <\/span>1\/2 <\/span>hour to freshly <\/span>coat meat. \u00a0<\/span><\/li>\n
- Grill pork, covered, over medium <\/span>heat <\/span>for 12-15 minutes. \u00a0<\/span><\/li>\n
- Add remaining marinade from bag to <\/span>baste <\/span>pork while grilling, turning <\/span>halfway through cooking time.<\/span>
\n<\/span><\/li>\n- May vary cayenne pepper amounts per spicy preference.<\/span>
\n<\/span><\/li>\n<\/ul>\n <\/p>\n
<\/p>\n<\/span>Mustard Potato Salad<\/p>\n<\/span><\/u><\/b>What you need:<\/p>\n<\/span><\/b><\/span><\/p>\n
\n- 6 large potatoes, peeled and cut in eighths<\/span>
\n<\/span><\/li>\n- 4 large eggs; boiled, peeled and chopped<\/span>
\n<\/span><\/li>\n- 2 stalks celery, sliced<\/span>
\n<\/span><\/li>\n- 1\/3 c onion, finely chopped<\/span>
\n<\/span><\/li>\n- 2 medium cucumbers, peeled and chopped<\/span>
\n<\/span><\/li>\n- 1\/4 c prepared mustard<\/span>
\n<\/span><\/li>\n- 1\/3 c mayonnaise<\/span>
\n<\/span><\/li>\n- salt to taste<\/span>
\n<\/span><\/li>\n- black pepper to taste<\/span>