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Party Plan: Make Your Memorial Day Weekend Sizzle!

Warm up the grill for these HOT Memorial Day weekend recipes.

Make Your Memorial Day Weekend Sizzle!

Become a grilling guru this Memorial Day weekend, with recipes that will have the entire crowd coming back for more! These 5 Easy Tips & Grilling Hacks should start you on your way. Kick off the backyard barbecue by serving Stir Fried Grilled Summer Vegetables, with fresh veggie favorites for guests. Hearty and delicious Bison Burgers and Salmon Burgers should satisfy hungry guests, while Tandoori Chicken Kebabs bring a spicy kick. And remember the Smoked Pork Chops, with a dry rub that adds great color and flavor. Even dessert tastes better on the grill, with Grilled Fruit Skewers with Caramel Sauce.

Chicken and Summer Squash Packets

Chicken and Summer Squash Packets

These family-favorite grill packets are a great make-ahead meal. They can be assembled the night before and refrigerated. Just add a couple minutes of grill time.

Hands-on Time: 35 min. | Total Time: 35 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 4 tsp. butter, softened
  • 4 (4-6 oz.) boneless skinless chicken breasts
  • 2 tsp. all-purpose flour
  • Salt
  • Pepper
  • 2 small (6”) zucchini, cut in 1” pieces
  • 1 small yellow summer squash, cut in ½” slices
  • 4 (½”) wedges red onion
  • 2 Tbsp. mustard
  • 2 Tbsp. honey
  • ½ tsp. ground ginger
  • 2 Tbsp. chopped fresh parsley
Directions:
  1. Heat gas or charcoal grill to medium heat. Cut four 18”x12” pieces of heavy duty foil. Spread 1 teaspoon of the butter in center of each piece.
  2. Dust each chicken breast lightly with flour and sprinkle with salt and pepper. Place in center of foil. Evenly arrange squash and onion around and over chicken.
  3. In small bowl, mix mustard, honey and ginger; spread over chicken. Bring short sides of foil up over chicken and seal, using double fold seals. Seal edges using double fold seals and allowing room for heat expansion.
  4. Place packets on grill seam sides up. Cook 20 -25 minutes or until chicken is no longer pink in center and internal temperature reaches 165°F, rotating packets once for more even cooking. Carefully unfold packets to serve; sprinkle with parsley.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 380, Calories from Fat 90, Total Fat 11g (17% DV), Saturated Fat 4g (20% DV), Trans Fat 0g, Cholesterol 180mg (60% DV), Sodium 230mg (10% DV), Carbohydrates 14g (5% DV), Dietary Fiber 1g (4% DV), Sugars 11g, Protein 55g, Vitamin A 10%, Vitamin C 30%, Calcium 4%, Iron 8%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Basil Tomato Tilapia Packets

Basil Tomato Tilapia Packets

Serve crusty Italian or French bread with these fresh tasting packets to soak up all of the yummy juices.

Hands-on Time: 30 min. | Total Time: 30 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 4 (4-6 oz.) tilapia filets
  • 2 Tbsp. olive oil
  • 2 cloves garlic, grated
  • 1 tsp. dry Italian seasoning
  • 2 large Roma tomatoes, thickly sliced
  • 2 Tbsp. fresh basil leaves, torn
Directions:
  1. Heat gas or charcoal grill to medium heat. Cut four 18”x12” pieces of heavy-duty foil; spray with cooking spray. Place filet in center of each piece.
  2. In small bowl, mix olive oil, garlic and Italian seasoning. Spread about half over filets; turn filets over and spread with remaining mixture. Top with tomato.
  3. Bring short sides of foil up over fish and seal, using double fold seals. Seal edges and allowing room for heat expansion.
  4. Place packets on grill seam sides up. Cook 18-20 minutes or until fish flakes easily with fork, rotating packets for more even cooking. Carefully unfold packets to serve; sprinkle with basil.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 190, Calories from Fat 80, Total Fat 9g (14% DV), Saturated Fat 1.5g (8% DV), Trans Fat 0g, Cholesterol 65mg (22% DV), Sodium 70mg (3% DV), Carbohydrates 2g (1% DV), Dietary Fiber 0g (0% DV), Sugars < 1g, Protein 26g, Vitamin A 6%, Vitamin C 8%, Calcium 2%, Iron 6%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Grilling Dinner Packets

Grilling Dinner Packets

Using little coblets of corn is a fun way to present these easy dinner packets for the grill. If you prefer, you can substitute 2 cups of fresh or frozen (thawed) corn kernels for the corn on the cob.

Hands-on Time: 35 min. | Total Time: 35 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 1 lb. small red potatoes, cut in 1” wedges
  • ½ cup ranch dressing
  • 2 large ears fresh sweet corn, cut in 1½” coblets
  • 1 lb. kielbasa, cut in ½” slices
  • Fresh thyme
Directions:
  1. Heat gas or charcoal grill to medium heat. Cut four 18”x12” pieces of heavy duty foil; spray with cooking spray.
  2. Layer potatoes in center of each piece. Drizzle dressing over the top. Top with corn and kielbasa.
  3. Bring short sides of foil up over food and seal, using double fold seals. Seal edges using double fold seals and allowing room for heat expansion.
  4. Place packets on grill seam sides up. Cook 18-20 minutes or until potatoes are tender, rotating packets once for more even cooking. Carefully unfold packets to serve. Add fresh thyme as garnish.
  5. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 560, Calories from Fat 330, Total Fat 37g (57% DV), Saturated Fat 10g (50% DV), Trans Fat 0g, Cholesterol 90mg (30% DV), Sodium 1680mg (70% DV), Carbohydrates 40g (13% DV), Dietary Fiber 4g (16% DV), Sugars 8g, Protein 20g, Vitamin A 4%, Vitamin C 50%, Calcium 2%, Iron 15%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Tandoori Chicken Kabobs

Tandoori Chicken Kabobs

Serve these Middle Eastern inspired kabobs with Jasmine rice, mango and/or cilantro chutney, and warm naan or pita bread.

Hands-on Time: 30 min. | Total Time: 2 hours 30 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 1 cup plain yogurt
  • 2 Tbsp. lemon juice
  • 2 tsp. grated fresh ginger
  • 2 cloves garlic, grated
  • 2 tsp. sweet paprika
  • ½ tsp. salt
  • ½ tsp. ground cumin
  • ½ tsp. cayenne pepper
  • ½ tsp. turmeric
  • 1 lb. boneless skinless chicken breasts, cut in 1½” cubes
  • 1 Tbsp. extra virgin olive oil
  • 8 green onions, white and light green parts cut in 1½” pieces
  • 8 (12”) metal skewers
Directions:
  1. In medium glass bowl, mix all ingredients except chicken, oil and onion. Place chicken in large resealable plastic storage bag and add oil; knead bag to coat chicken in oil. Pour in yogurt mixture; seal bag and knead to cover all of chicken with mixture.
  2. Refrigerate 2 hours to overnight. Thread chicken cubes alternately with green onion pieces on skewers.
  3. Heat gas or charcoal grill to medium heat. Place skewers on grill. Cook 3 -4 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165°F.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 230, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 85mg (28% DV), Sodium 380mg (16% DV), Carbohydrates 7g (2% DV), Dietary Fiber 1g (4% DV), Sugars 4g, Protein 32g, Vitamin A 35%, Vitamin C 10%, Calcium 10%, Iron 6%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Pork and Pineapple Skewers

Pork and Pineapple Skewers

Pork tenderloin is perfect for grilling because it stays tender and juicy. The sweet and slightly spicy rub blends nicely with the sweet pineapple.

Hands-on Time: 30 min. | Total Time: 1 hour 30 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 1 lb. pork tenderloin, cut in 1” cubes
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. brown sugar
  • 2 Tbsp. sweet paprika
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • ¼ tsp. pepper
  • 1 cup fresh pineapple cubes (12 cubes)
  • 4 (12”) metal or wooden skewers (Soak skewers if using wooden ones.)
Directions:
  1. In medium bowl, toss pork with oil to coat. In small bowl, mix all remaining ingredients except pineapple; sprinkle over pork and toss to coat completely. Cover bowl and refrigerate 1 hour to marinate.
  2. Thread pork and pineapple on skewers. Heat gas or charcoal grill to medium heat. Place skewers on grill.
  3. Cook 10 -15 minutes or until thermometer in thickest part of cubes reads 140°F, turning once and rotating skewers for more even cooking.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 220, Calories from Fat 60, Total Fat 6g (9% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 75mg (25% DV), Sodium 660mg (28% DV), Carbohydrates 15g (5% DV), Dietary Fiber 2g (8% DV), Sugars 11g, Protein 25g, Vitamin A 35%, Vitamin C 30%, Calcium 4%, Iron 15%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Fajita Kabobs

Fajita Kabobs

Chicken or steak fajitas? It's easy to provide both when you grill them on individual skewers!

Hands-on Time: 45 min. | Total Time: 1 hour 15 min. | Serves: 4 | Difficulty: Medium

Ingredients:
  • ½ lb. sirloin steak, cut into 1-2” strips
  • ½ lb. boneless skinless chicken breasts, cut into 1-2” strips
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. dry fajita seasoning
  • 1 bell pepper, any color, cut into 1” pieces
  • 1 medium yellow onion, cut into ½” wedges
  • 8 soft flour tortillas for fajitas (6”)
  • 8 (12”) metal skewers
  • Sour cream, if desired
Directions:
  1. Place steak and chicken in separate medium bowls; drizzle each with half of the oil and toss to coat. Sprinkle each with 1 tablespoon of the dry mix and toss to coat. Cover dishes and refrigerate 30 minutes to 2 hours.
  2. Heat gas or charcoal grill to medium heat. Thread steak on 4 skewers and chicken on 4 skewers, alternating with pieces of pepper and onion.
  3. Wrap tortillas in foil and place package on warming rack or cool place on grill. Or warm tortillas in microwave as directed on package.
  4. Place skewers on grill. Cook 5-6 minutes per side or until steak reaches desired doneness and chicken is no longer pink in center or until internal temperature reaches 165°F. If steak is done before chicken, remove from grill and cover with foil to keep warm.
  5. Serve 1 skewer of meat and vegetables with each tortilla. Top with sour cream.
  6. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 440, Calories from Fat 140, Total Fat 15g (23% DV), Saturated Fat 4.5g (22% DV), Trans Fat 0g, Cholesterol 80mg (27% DV), Sodium 750mg (31% DV), Carbohydrates 42g (14% DV), Dietary Fiber 3g (12% DV), Sugars 4g, Protein 31g, Vitamin A 20%, Vitamin C 100%, Calcium 10%, Iron 20%.

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Salmon Burgers

Salmon Burgers

Serve these healthy burgers with lettuce and tomato and your favorite burger condiments.

Hands-on Time: 20 min. | Total Time: 20 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 2 cans (5 oz.) boneless skinless pink salmon, drained
  • ½ cup dry breadcrumbs
  • 2 Tbsp. onion, finely minced
  • ¼ tsp. sweet paprika
  • ¼ tsp. pepper
  • 1 egg, beaten
  • 2 Tbsp. milk
  • 2 Tbsp. vegetable oil
  • 4 whole wheat sandwich buns, split
  • ⅓ cup light or regular mayonnaise
  • 1 Tbsp. chopped fresh dill
  • 1 Tbsp. capers, drained
  • Tomato slices, if desired
  • Lettuce, if desired
Directions:
  1. Light gas or charcoal grill and heat to medium heat. In medium bowl, mix salmon, breadcrumbs, onion, paprika, pepper, egg and milk only until blended. Shape into 4 patties, ½” thick and 3½” diameter; brush both sides lightly with oil.
  2. Cook 8 -10 minutes or until internal temperature reaches 165°F, turning once. Meanwhile, in small bowl, mix mayonnaise, dill and capers. Spread cut sides of buns with mixture.
  3. Place burger in each bun. If desired, top with favorite toppings.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 400, Calories from Fat 180, Total Fat 20g (31% DV), Saturated Fat 2.5g (12% DV), Trans Fat 0g, Cholesterol 110mg (37% DV), Sodium 780mg (32% DV), Carbohydrates 31g (10% DV), Dietary Fiber 1g (4% DV), Sugars 6g, Protein 26g, Vitamin A 6%, Vitamin C 0%, Calcium 15%, Iron 20%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Bison Burgers

Bison Burgers

Bison is very lean but stays delicious and juicy when cooked to medium or medium-well doneness.

Hands-on Time: 15 min. | Total Time: 15 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 1 lb. ground bison
  • ¼ tsp. salt
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • ⅛ tsp. pepper
  • 4 sandwich buns, split
  • Toppings: tomato, lettuce, pickles, avocado slices if desired
Directions:
  1. Heat gas or charcoal grill to medium heat. In medium bowl, mix bison, salt, onion powder, garlic powder and pepper until blended; don't overmix. Shape into 4 burgers, ½” thick and 3½” diameter, forming a depression in center of each.
  2. Place burgers on grill. Cook 4-5 minutes on each side, turning once, until internal temperature reaches 160°F. Serve in sandwich buns with desired toppings.
  3. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 370, Calories from Fat 170, Total Fat 19g (29% DV), Saturated Fat 8g (40% DV), Trans Fat 0g, Cholesterol 80mg (27% DV), Sodium 470mg (20% DV), Carbohydrates 25g (8% DV), Dietary Fiber 1g (4% DV), Sugars 4g, Protein 25g, Vitamin A 0%, Vitamin C 0%, Calcium 10%, Iron 25%

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Pizza Burgers

Pizza Burgers

These juicy burgers are full of family favorite flavors - Italian seasoning, cheese and pizza sauce.

Hands-on Time: 25 min. | Total Time: 25 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 1 lb. lean ground beef (85% lean)
  • 1 tsp. dried Italian seasoning
  • ¼ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 4 slices provolone cheese
  • 4 sandwich buns or ciabatta rolls, split, toasted if desired
  • 4 Tbsp. pizza sauce, warmed
Directions:
  1. Heat gas or charcoal grill to medium heat. Mix ground beef, Italian seasoning, garlic powder, salt and pepper. Shape into 4 patties, ½” thick and 3½” diameter, pressing a depression in the center of each.
  2. Cook 5-6 minutes or until depression fills with juices. Turn and cook 5-7 minutes longer or until no longer pink in center and thermometer inserted in center reads 165°F. Top with cheese last 2 minutes of cooking.
  3. Fill buns with burgers and top with pizza sauce. If desired, serve extra pizza sauce for dipping.
Nutrition Analysis:

Per serving: Calories 460, Calories from Fat 220, Total Fat 25g (38% DV), Saturated Fat 11g (55% DV), Trans Fat 1g, Cholesterol 95mg (32% DV), Sodium 740mg (31% DV), Carbohydrates 27g (9% DV), Dietary Fiber 1g (4% DV), Sugars 5g, Protein 32g, Vitamin A 6%, Vitamin C 2%, Calcium 30%, Iron 25%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Smoked Salmon

Smoked Salmon

A brown sugar rub/marinade adds a beautiful glaze to this moist lightly smoked salmon. Fruit wood chips provide a delicate smoke flavor that is perfect for the delicate flavor of salmon.

Hands-on Time: 2 hrs. | Total Time: 10 hrs. | Serves: 6 | Difficulty: Hard

Ingredients:
  • ½ cup packed brown sugar
  • 2 Tbsp. kosher salt
  • 2 tsp. Old Bay seasoning
  • 2 Tbsp. water
  • 1½ lbs. salmon filet
  • 125-150 1” apple or cherry wood chips
Directions:
  1. In small bowl, mix brown sugar, salt, seasoning and water. Place salmon skin side down in glass baking dish or in large resealable plastic food storage bag. Spread brown sugar mixture over flesh.
  2. Cover dish or seal bag and refrigerate 8 hours or overnight. When ready to grill, remove salmon to work surface and wipe with paper towels; do not rinse. Let stand while preparing grill.
  3. When ready to smoke, prepare wood chips. Seal 3 handfuls in flat heavy duty foil packet for gas or charcoal grill, or soak in water for charcoal grill.
  4. For charcoal grill, light about 30 charcoal briquettes and arrange on each side of grill or follow manufacturer’s directions for indirect heat. Add a packet of wood chips or handful of soaked chips to coals. Cover grill and heat to low heat, 225-250°F, adjusting vents to maintain temperature.
  5. When temperature is reached and smoke occurs, place salmon on unheated area of grill. Watch temperature and smoke carefully, and add charcoal and wood chips as necessary to maintain temperature and smoke. Cook 1-1½ hours or until temperature reaches 140°F. (Grills and cooking conditions vary considerably, so times are approximate.)
  6. Remove from grill, cover with foil and let rest for 10 minutes. Serve warm or refrigerate and serve cold.
  7. Refrigerate leftovers.
  8. For a gas grill, heat according to manufacturer's directions for indirect heat. Place packet of wood chips on cooking grid over heated burner. Heat to low heat, 225-250°F until chips start smoking.
  9. When temperature is reached and smoke occurs, place salmon on unheated area of grill. Watch temperature carefully, adjusting burners as necessary to maintain temperature and adding packets of wood chips as necessary to maintain smoke. Cook 1-1½ hours or until thermometer inserted in thickest part of chop registers 140°F. (Grills and cooking conditions vary considerably, so times are approximate.) Follow step 5.
Nutrition Analysis:

Per serving: Calories 280, Calories from Fat 110, Total Fat 12g (18% DV), Saturated Fat 3.5g (18% DV), Trans Fat 0g, Cholesterol 55mg (18% DV), Sodium 2770mg (115% DV), Carbohydrates 18g (6% DV), Dietary Fiber 0g (0% DV), Sugars 18g, Protein 23g, Vitamin A 10%, Vitamin C 8%, Calcium 6%, Iron 4%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Smoked Pork Chops

Smoked Pork Chops

Brining keeps these thick pork chops juicy during the long smoking process. The dry rub adds great color and flavor.

Hands-on Time: 2 hrs. 20 min. | Total Time: 10 hrs. 20 min. | Serves: 4 | Difficulty: Hard

Ingredients:
  • 4 cups apple cider
  • 2 Tbsp. apple cider vinegar
  • ¼ cup kosher salt
  • ¼ cup packed brown sugar
  • 1 tsp. black peppercorns, slightly crushed
  • 2 cloves garlic, crushed
  • 4 (1-1½”) bone-in pork chops
  • 125-150 1” apple or cherry wood chips
  • ¼ cup packed brown sugar
  • 1 Tbsp. sweet paprika
  • 1 Tbsp. chili powder
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. ground pepper
Directions:
  1. In large glass bowl, mix apple cider, vinegar, kosher salt, ½ cup brown sugar, peppercorns and crushed garlic. Add pork chops. Cover and refrigerate 8 hours or overnight.
  2. When ready to smoke, prepare wood chips. Seal 3 handfuls in flat heavy-duty foil packet for gas or charcoal grill, or soak in water for charcoal grill.
  3. For charcoal grill, light about 30 charcoal briquettes and arrange on each side of grill or follow manufacturer directions for indirect heat. Add a packet of wood chips or handful of soaked chips to coals. Cover grill and heat to low heat, 225-250°F, adjusting vents to maintain temperature.
  4. Meanwhile, remove chops from brine and dry well. In small bowl, mix all remaining ingredients. Rub generously on all sides of chops.
  5. When temperature is reached and smoke occurs, place chops on unheated area of grill. Watch temperature and smoke carefully, and add charcoal and wood chips as necessary to maintain temperature and smoke. Cook 1¼-1¾ hours or until internal temperature reaches 140°F. (Grills and cooking conditions vary considerably, so times are approximate.)
  6. Remove from grill, cover with foil and let rest for 10 minutes.
  7. Refrigerate leftovers.
  8. For a gas grill, heat according to manufacturer's directions for indirect heat. Place packet of wood chips on cooking grid over heated burner. Heat to low heat, 225-250° F until chips start smoking.
  9. When temperature is reached and smoke occurs, place chops on unheated area of grill. Watch temperature carefully, adjusting burners as necessary to maintain temperature and adding packets of wood chips as necessary to maintain smoke. Cook 1¼-1¾ hours or until thermometer inserted in thickest part of chop registers 140° F. (Grills and cooking conditions vary considerably, so times are approximate.) Follow step 5.
Nutrition Analysis:

Per serving: Calories 310, Calories from Fat 60, Total Fat 6g (9% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 100mg (33% DV), Sodium 7250mg (302% DV), Carbohydrates 31g (10% DV), Dietary Fiber 1g (4% DV), Sugars 27g, Protein 31g, Vitamin A 30%, Vitamin C 100%, Calcium 8%, Iron 15%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Grilled Romaine and Berry Salads

Grilled Romaine and Berry Salads

Grilling adds a smoky note to the greens in this knife-and-fork salad, and brings out some of the natural sweetness. It blends well with the sweetness of the berries and vinaigrette.

Hands-on Time: 15 min. | Total Time: 15 min. | Serves: 4 | Difficulty: Easy

Ingredients:
  • 2 small firm heads of romaine, rinsed and dried
  • ¼ cup vegetable oil, divided
  • 1 Tbsp. sugar
  • 1 Tbsp. lime juice
  • ½ tsp. Dijon mustard
  • ½ tsp. grated lime peel
  • 2 cups mixed fresh berries (halved strawberries, blackberries, raspberries, blueberries)
Directions:
  1. Heat gas or charcoal grill to medium-high heat. Trim 1” from leafy end of romaine. Leaving root end intact, cut each head in half lengthwise. Brush cut sides of romaine with 1 tablespoon of the oil.
  2. Place romaine, cut sides down, on grill. Cook 3-5 minutes or until just starting to soften. Remove to platter.
  3. Meanwhile, in small bowl, whisk sugar, lime juice, lime peel and mustard with wire whisk. Add remaining oil slowly, whisking until thick and blended; drizzle over grilled romaine. Spoon berries over romaine.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 210, Calories from Fat 130, Total Fat 15g (23% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 40mg (2% DV), Carbohydrates 20g (7% DV), Dietary Fiber 8g (32% DV), Sugars 11g, Protein 4g, Vitamin A 550%, Vitamin C 100%, Calcium 10%, Iron 20%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Stir Fried Grilled Summer Vegetables

Stir Fried Grilled Summer Vegetables

You can customize this recipe for delicious grilled vegetables. Add or substitute some of your favorite vegetables, such as fresh mushrooms, bell pepper strips or pea pods.

Hands-on Time: 25 min. | Total Time: 25 min. | Serves: 6 | Difficulty: Easy

Ingredients:
  • 2 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. dried oregano
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ½ lb. asparagus spears, cut in 2” lengths
  • 2 small (6-inch) zucchini, cut in ½” slices
  • 1 small yellow summer squash, halved lengthwise and cut in ½” slices
  • ¼ large red onion, cut in ½” wedges
  • 1 cup cherry tomatoes
Directions:
  1. Heat gas or charcoal grill to medium heat. In large bowl, whisk oil, vinegar, oregano, salt and pepper until blended. Add all vegetables except tomatoes; toss to coat.
  2. Place grill basket on grill; spoon vegetables into basket. Grill 15-18 minutes or until desired doneness, stirring once or twice. Stir in tomatoes during last 3 minutes of cooking.
  3. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 60, Calories from Fat 40, Total Fat 4.5g (7% DV), Saturated Fat 0.5g (2% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 100mg (4% DV), Carbohydrates 4g (1% DV), Dietary Fiber 2g (8% DV), Sugars 2g, Protein 1g, Vitamin A 10%, Vitamin C 15%, Calcium 2%, Iron 6%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Grilled Fruit Skewers with Caramel Sauce

Grilled Fruit Skewers with Caramel Sauce

These delicious mini skewers are great for a light dessert after a big meal. Omit the caramel sauce and they would also be a delicious appetizer or side dish.

Hands-on Time: 15 min. | Total Time: 45 min. | Serves: 6 | Difficulty: Easy

Ingredients:
  • 12 (6”) wooden skewers
  • ¼ fresh pineapple, peeled, cut in 12 (1½”) cubes
  • 1 mango, peeled, cut in 12 (1½”) cubes
  • 12 strawberries, hulled
  • 2 large bananas, each cut in 6 pieces
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. honey
  • ¼ tsp. ground ginger
  • ⅓ cup caramel sauce, warmed
Directions:
  1. Soak wooden skewers in water for 30 minutes. Heat gas or charcoal grill to medium heat. Thread fruit on skewers.
  2. In small bowl, whisk oil, honey and ginger with wire whisk until mixed, brush generously over fruit, being sure to coat bananas well. Grill 6 minutes or until thoroughly heated, turning once or twice.
  3. Remove from grill. Drizzle with caramel.
  4. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 220, Calories from Fat 45, Total Fat 5g (8% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 65mg (3% DV), Carbohydrates 45g (15% DV), Dietary Fiber 4g (16% DV), Sugars 25g, Protein 2g, Vitamin A 10%, Vitamin C 130%, Calcium 4%, Iron 4%

View Party Plan: Make Your Memorial Day Weekend Sizzle!

5 Easy BBQ Tips & Grilling Hacks

5 Easy BBQ Tips & Grilling Hacks

It’s finally time to move the cooking outside! Find your favorite apron, make sure you have all the tools you need, and start compiling new recipes. Here are a couple tips to incorporate into your grilling adventures this season.

  • Try infusing meat or fish with bold citrus flavor along with go-to seasonings, or on its own if you prefer light and zesty. Grilled chicken is a delicious default; simply slice lemons, limes or oranges thick enough to hold up to a flame, and place them on hot grill grates before putting the chicken on top. To avoid the mess with salmon and other flaky fish favorites that can be a challenge to grill, place filets on a bed of sliced citrus and skip the grill scraping afterwards.
  • Transform your grill into a smoker with a few easy steps. Wood chips from an apple or cherry tree will infuse red meats with a sweet flavor. Peach tree chips give poultry, pork and fish a nice fruity touch; and for vegetables, try smoking with cedar or mesquite. Only use wood chips approved for cooking. Soak them overnight before placing on aluminum foil, and then shape into a secure pouch. Create a few vents with a knife, and now you’ve got a makeshift smoker. Another option is to cook meat, fish or vegetables on wooden planks from fruit and nut trees. You can also pre-soak herb bundles to place on grill for similar, tasty results.
  • Serve the fire-roasted pizza of your dreams without the risk of burning. Whip up your pizza however you like, and take it out to the grill to enjoy the weather. Simply use a pizza stone right on the grill grates. The pizza stone eliminates the worry of a blackened crust bottom, and it requires hardly any clean up. If you’re feeling adventurous, try a fire-roasted pizza with avocado instead of cheese.
  • Simplify clean-up—no matter the meal—by preheating your grill for 20 minutes. Hot grates will more easily release built-up residue from prior use. This does require using a long-handled brush, but you can also make a disposable alternative: crumple aluminum foil into dense ball and use between metal or wooden kitchen tongs.
  • Perfect your kabob game. To prevent sticking and to enable easy removal, generously oil metal skewers. If you’re using wooden ones, soak them ahead of time. Also, use two per kabob. This reduces the risk of delicious tidbits falling off on the grill, and you will have more control over thorough cooking. Finally, make sure pieces of raw meat are bigger than vegetables and that vegetables are larger than seafood to account for different cooking times.

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Global Taste: Dry Rubs to Spice up Summer Grilling

Global Taste: Dry Rubs to Spice up Summer Grilling

Grilling season is upon is! Wouldn’t it be great to prep a few things in order to save time on busy summer nights, or when you feel like throwing an impromptu get-together? These spice mixes will pair well with meats and fish you love, and if you’ve never grilled fresh vegetables and fruit—here’s your chance.

Dry rubs can easily be batched ahead of time and stored for months. These seasoning blends will take your family and friends on a world flavor tour throughout the summer. Make one trip to the store and stock up on each ingredient, plus five 8-12 ounce canning jars (depending on how often you grill).

A few of these mixes contain fruit. How do you get fresh flavor into a shelf-stable dry rub? You will have to take the extra step to really dry things out in the oven or a dehydrator, but it’s well worth it. Simply scatter the dried fruit on a cookie sheet and bake at 150°F for an hour or until everything is crispy and crunchy. Toss the morsels into the blender or chopper with the other spices and you’ve got an extra dimension of flavor.

Moroccan: cumin, ginger, coriander, turmeric and cinnamon are prized flavors in Africa’s northeastern corner. Rub on turkey legs and lamb chops, or into meatballs before tossing on a fiery grill. Perhaps season a vegetable pouch (made with aluminum foil) with chickpeas, potatoes, zucchini, carrots and tomatoes for a side-dish or Meatless Monday.

Caribbean: the only kind of jerk we’re excited about is a delicious blend of allspice, thyme, chipotle, cloves, cinnamon, salt, garlic powder and black pepper. Spice up chicken wings, pork chops, wahoo, mahi, and try your hand at grilling plantain or mango slices for a fun new experiment. Some fish may be too delicate to rub, but a light sprinkle will do.

Japanese: we’re crossing the ocean westward for this tropical Asian mix. Start with dried persimmons, pineapple and mango, and blend with dried seaweed, ginger and sesame seeds. Sprinkle over salmon or tuna, try it on chicken or mix it in with rice.

Indian: curry powder, a signature of Indian cooking, is a blend of many different flavors. Combine mustard seed, celery salt, fenugreek, turmeric, fennel, coriander, cumin and ginger to make your custom curry concoction. This mix will spice up chicken, lamb, fish, eggplant or tofu.

Mayan: travel to South America with cocoa, coffee, cranberry and habanero. After you’ve truly dried out the cranberries, blend them with your custom ratio of spices and enjoy the sweet, ancestral aroma filling the kitchen. This rub would be delectable on ribs, chicken breasts and halved bell peppers.

View Party Plan: Make Your Memorial Day Weekend Sizzle!

Vertical Fern Wall

Vertical Fern Wall

Everyone is anxious to get outside in spring, and this project is easy enough for one afternoon and will make your backyard space more inviting. Recycle a wooden pallet to create a lush fern wall.

Things You'll Need:
  • Pallet
  • Landscape fabric
  • Staple gun
  • Sandpaper
  • Hammer
  • Potting soil
  • Ferns (or other trailing annuals)
  • Shower spout watering can for gentle watering
Directions:
  1. Wooden palettes* can be found at many grocery or hardware stores, or at garden centers. Choose one in decent shape, though you can always nail loose boards at home. Keep in mind you’ll be covering the back, bottom and sides with landscape fabric (and leaning them against a wall) so it needs to only be attractive on one side. Sand any rough edges to avoid splinters.
  2. Measure approximately how much landscape fabric you will need to cover the back, bottom and sides. You’ll want two layers of fabric. Fold the excess around the corners like you might wrap a present -- we don’t want any soil spilling out. Staple along one edge and pull tight as you go to create a sturdy backboard.
  3. Start planting! Fill in the top row first, and tightly tuck in your plants. Now that all four sides are closed off, you can now pour potting soil on top of the palette to fill the inside. Be sure to tuck all the plants in nice and snug. Give everything a gentle and thorough soak with a shower spout watering can, and leave them to rest on the ground horizontally for two weeks. This helps the plant babies nestle in their new home and gives them time to take root.
  4. After a couple weeks, you’re ready to prop the palette vertically and enjoy the green wall you’ve made! As the season progresses, your plants will grow to cover the palette more and more. Keep in mind when watering the vertical garden, water will flow downward to the plants on each subsequent level. It’s best to check moisture levels in the soil to avoid over/under watering each row.

Ferns make a uniform, abundant green wall, but succulents would also be adorable in their place. Do you prefer more color? Use flowering, trailing annuals like morning glory. Using only flowering plants, you could make an ombre design or rainbow stripes. This basic project is very straightforward, but the design possibilities are endless. Have fun with it; make several!

*If you choose to use edible flowers or herbs, be sure to verify the palette was not treated with chemicals.

View Party Plan: Make Your Memorial Day Weekend Sizzle!

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