Believe it or not, Memorial Day weekend is only three weeks away! Kick-off the summer vacation season by hosting a backyard barbecue highlighting the following scrumptious recipes.
Beer Brats – You can’t have a barbecue without a good old-fashioned hot dog! This tasty recipe will have your guests pining for seconds.
Ingredients (serves 10):
- 4 (12 ounce) cans of beer
- 1 large onion, diced
- 10 bratwursts
- 2 teaspoons of red pepper flakes
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
Directions: Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
Grilled Corn on the Cob – We don’t know about you, but corn on the cob is a “must-have” if you’re planning a Memorial Day weekend outdoor cookout.
Ingredients (serves 6):
- 6 ears of corn
- 6 tablespoons of butter, softened
- Salt and pepper to taste
Directions: Preheat an outdoor grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
Honey Chicken Kabobs – Meat on a stick; what more can you ask for? This simple, fresh main course dish is perfect for entertaining.
Ingredients (serves 12):
- 1/4 cup of vegetable oil
- 1/3 cup of honey
- 1/3 cup of soy sauce
- 1/4 teaspoon of ground black pepper
- 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
- 2 cloves of garlic
- 5 small onions, cut into 2 inch pieces
- 2 red bell peppers, cut into 2 inch pieces
Directions: In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Grilled Veggies – For health conscious party-goers, this grilled vegetable recipe is a safe bet. Best of all, you can substitute a variety of other veggies such as onions, peppers and mushrooms.
- 1/2 cup of olive oil
- 2 tablespoons of soy sauce
- 2 tablespoons of balsamic vinegar
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 2 eggplants, cut into 1/2-inch slices
- 3 zucchinis, cut into 1/2-inch slices
- 2 green bell peppers, cut into 1/2-inch slices
Directions: Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes. Preheat grill to a medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess. Grill vegetables until tender, about 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.
Grilled Peaches and Cream – Cap off your outdoor barbecue with this sophisticated yet simple treat.
Ingredients (serves 8):
- 4 peaches, halved and pitted
- 2 tablespoons of clover honey
- 1 cup of soft cream cheese with honey and nuts
- 1 tablespoon of vegetable oil
Directions: Preheat a grill for medium-high heat. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until filling is warm. Serve immediately.