ay - Memorial Day Cookout Menu
Gazpacho is a chilled tomato soup filled with other vegetables such as peppers, onions, cucumbers and green peppers. Serve it as a side dish alongside a sandwich for cool, summertime meal.
Mix cucumber, tomatoes, bell peppers, onion, garlic, vinegar, lime juice, vegetable juice, salt and pepper in a large bowl. Transfer half of mixture to a food processor or blender, process until smooth and return to bowl. Stir well.
Stir in basil and parsley; chill for at least 2 hours to let flavors develop. Season with additional salt, if desired.
Whip up an easy 5-ingredient cheese dip with two kinds of cheese, sour cream and chipotle chili in adobo sauce. The chili in adobo sauce adds a rich, smoky flavor to the dip. Serve with fresh veggies or your favorite crackers or chips.
In a food processor, blend 4 oz. cream cheese, 2 5-oz. jars Kraft Old English cheese, 1/2 cup sour cream and 1 to 2 Tbsp. minced, canned chipotle chili in adobo sauce until smooth. Stir in 1/4 cup chopped fresh cilantro. Cover and chill at least 2 hours before serving. Serve with assorted sliced veggies or tortilla chips, if desired. Serves 8.
Slider burgers, served on dinner rolls, are a fun alternative to traditional-size hamburgers.
In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 2 Tbsp. bacon fat. Cook onion in bacon fat until translucent, about 3 minutes, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon when cool enough to handle.
In a large bowl combine beef, bacon, onion mixture, Worcestershire sauce and salt and pepper, and mix well. Form into 24 small patties and chill.
Preheat grill to medium; oil when hot. Cook burgers for about 7 minutes for medium rare, turning once halfway through. Serve burgers on rolls.
Thighs and drumsticks are often cheaper than breasts, making this a budget-friendly barbecue choice. The spice rub is a mixture of spices you probably already have in your pantry.
Place chicken on a rimmed baking sheet. Make spice rub: Combine all ingredients in a small bowl. Sprinkle spice mix over chicken and rub in. Cover with plastic wrap and chill for at least 6 hours.
Make sauce: Combine all ingredients in a large pan. Bring to a boil, stirring continuously. Simmer, uncovered, for 15 minutes, stirring occasionally, until thickened. Remove from heat.
Preheat grill to medium low; oil when hot. Cook chicken for 10 minutes, turn over and cook for 8 minutes longer. Brush sauce on one side of chicken, turn over and cook for 3 minutes. Brush remaining side with sauce, turn over and cook for 3 minutes, or until cooked through.
Great for picnics and potlucks, this easy pasta salad features a creamy dressing made with both Greek yogurt and mayonnaise tossed with bow-tie pasta, tomato, bell pepper, celery and peas.
Make dressing: Whisk yogurt, mayonnaise, garlic, honey, vinegar, salt, pepper and chives together in a bowl; chill.
Make salad: Cook pasta according to package label directions, adding peas for the last minute. Drain and rinse under cold water to cool.
In a large bowl toss dressing, pasta, peas and remaining ingredients together until well combined. Season with additional salt and pepper, if desired. Serve, or chill, covered, to serve later.
Make dressing: Whisk together lemon juice and zest, mustard, garlic, salt and pepper. Drizzle in olive oil, whisking constantly. Set aside.
Make salad: In a heavy skillet over medium-high heat, toast almonds until golden, about 3 minutes, stirring often. Immediately remove to a bowl and let cool.
I n a separate bowl, toss together shredded carrots, onion and parsley. Toss with dressing. Sprinkle almonds over top just before serving.
Make wet walnuts: Stir 1/4 cup water and sugar over medium-high heat until boiling and sugar dissolves. Simmer until syrup turns a deep amber color, 6 minutes. Remove from heat; whisk in cream. Return to heat; stir until smooth. Add nuts and pour into a bowl; let cool.
Make chocolate sauce: Warm cream, butter and coffee until simmering. Remove from heat. Add chocolate; stir until smooth. Stir in vanilla; let cool.
Make pineapple sauce: Bring all ingredients and 1/3 cup water to boil over medium-high heat, stirring. Simmer, uncovered, for 30 minutes, until thickened. Pulse in a food processor until chunky. Pour into a bowl; cool.
Make strawberry sauce: Cook all ingredients in 1/4 cup water over medium heat, stirring, until strawberries begin to break up, 10 minutes. Pour into a bowl; cool.
Assemble splits: Divide bananas, ice cream and sauces among dishes; top with whipped cream and cherries.
Place mandarin orange segments from an 11-oz. can in an ice-cube tray and top with 1/2 cup orange juice. In a second tray, repeat with crushed pineapple and juice. Divide 1/2 cup cranberry juice in a third tray. Freeze 4 hours. To serve, stir 4 cups orange juice, 6 cups pineapple juice, 4 cups cranberry juice and 4 cups ginger ale together in a large bowl and add fruit ice cubes.
Garden Pasta Salad
Gather friends and family on Memorial Day and grill up an outdoor feast.
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