As Memorial Day weekend approaches, kids are counting down the days until school lets out, community pools are prepping chilly waters for brave kids, and you’re probably trying to think of something to grill on Memorial Day weekend. As you gather your friends and family for this favorite American tradition to kick off the season of sunshine, here are some fun, easy recipes to try on your grill.
Teriyaki Pork Tenderloin Kabobs are one of my family’s favorite summer grills! It just doesn’t get better than succulent tenderloin and garden fresh veggies on a stick. This one is great for families with smaller children because mamas don’t have to cut anyone’s food up for them! Plus, everyone gets their own stick!
Prep & Grill Time: 1 hr and 45 minutes (includes marinating)
Special Tools: Kabob skewers
1/4 cup soy sauce
1/4 cup vegetable oil
2Tbs dry white wine
1 tsp sugar
1/2 tsp ground ginger
1 garlic clove, crushed
Meat & Veggie Ingredients:
1-1 ½ lb pork tenderloin
1 large onion
1 red pepper
1 green pepper
1 can of pineapple chunks (or go for fresh!)
1 pint cherry tomatoes
1 (8oz) baby portabella mushroom
Other Veggie Options:
baby red potatoes
corn on the cob
Cut up pork and add to marinade, allowing it to set in the fridge for about an hour. In the meantime, cut your veggies and fruit into generous portions. After the meat has marinated, thread all the ingredients onto the skewers and head to the grill. Cook over high heat for about 15 minutes. Turn your kabobs often and brush with remaining marinade.
Honey Chicken Griller provides exceptional flavor with very low prep work. Vegetables, chicken, and honey come together in a neat little packet that packs a powerful punch of Yum!
Prep & Grill Time: 45 minutes
Special Tools: Aluminum foil
2 tomatoes, sliced
1 small onion, sliced
1 green pepper, sliced
4 small red potatoes, cut into wedges
4 skinless, boneless chicken breasts
4 tsp Worcestershire sauce
1/4 teaspoon pepper
4 tsp margarine
4 tsp honey
Cut foil into 4 sheets about the size of notebook paper. Spray each piece with cooking spray. Divide and layer the tomatoes, onions, peppers, and potatoes on each foil piece. Place chicken breast on each vegetable nest.
Mix Worcestershire sauce and pepper in a small bowl and spoon evenly over each chicken breast. Top each packet with 1 teaspoon margarine and 1teaspoon honey.
Seal the packets by bringing 2 opposite sides of foil together and fold over several times. Fold over the other two ends of foil tightly. Pierce top of foil packet twice with a sharp knife to vent.
Place packets, seam-side up, on a high heat grill about 4 to 6 inches from heat source. Cook packets for approximately 15 minutes or until chicken is fully cooked.
Pimiento Bacon Cheeseburgers rank in a league all their own when it comes to burgers on the grill. These patties are not only easy to prepare, but when you bite into these ½ pound beauties and savor their tangy taste, you’ll know you picked a winner for Memorial Day!
Prep & Grill Time: 30 minutes
Special Tools: A Healthy Appetite :-)
2 oz. cream cheese
1/4 cup mayonnaise
1 cup sharp cheddar, shredded
Salt and pepper to taste
1 jar sliced pimientos (2 oz), drained
2 lbs ground chuck
salt and pepper
4 slices onion (1/4″ thick)
4 slices pre-cooked bacon
In an electric mixer, combine the cream cheese, mayonnaise, cheddar, salt & pepper, and pimientos.
Shape ground chuck into eight 4 oz portions on wax paper. press each portion into a 4″ patty using a fork, then season with salt and pepper.
Top 4 patties with a slice of onion and bacon. Cover with remaining patties, seal edges with a fork, season again, and they are off to the grill!
Grill burgers on an oiled grate for 4 minutes; flip and cook 2 additional minutes.
Spoon 1/4 cup pimiento cheese on each burger; grill 2 minutes longer.
Serve up the goodness on toasted Kaiser rolls alongside sliced tomatoes, lettuce, and pickles.
You’ll never want for a plain hamburger again!