Seeking Recipes for Memorial Day Holiday Cook Out

I would have to agree with a previous poster... www.allrecipes.com is a great website. I am personally going to make the avocado feta salsa...it's one of my favorites to serve with tortilla chips or pita chips. Also, if you choose a recipe that looks good, take a couple of minutes to read the reviews; there are many good ideas / variations / substitutions that others have added after making the recipe that are very helpful.

Hi T., I make this salsa that is devoured everywhere I take it. I got the recipe from a friend about 5 years ago. It is a hit but does require a lot of chopping.

Black bean, Corn and Red Pepper Salsa

1/4 cup Nakano Seasoned Rice Vinegar - Roasted Garlic or Original

1 Tb. Olive Oil

1 jalapeno, seeded and minced

1 clove garlic, minced

1/2 t. each chili powder and cumin

1/4 t. hot pepper sauce

1 can(16oz.) black beans, rinsed and drained

1 cup canned corn, drained

1 cup diced red bell pepper

1/4 cup finely chopped red onion

2 Tb. chopped cilantro

In large serving bowl, combine first seven ingredients; mix well. Add remaining ingredients; toss gently. Serve as am accompaniment to grilled seafood, meats, chicken or hamburgers. Or just serve with tortilla chips. Sereves 4-6

Total preparation time 15 min.

I always make a double or triple batch. And it tastes better if made the day before and allowed to sit in fridge over night.

This goes great with grilled steaks! (we don't have a 'grill basket' - you can just use a piece of foil!)

GRILLED ASPARAGUS

1/4 pound asparagus, cut into 2-inch pieces
1 small red onion, cut into thin wedges
2 teaspoons olive or vegetable oil
1/4 teaspoon salt

Vinaigrette
2 tablespoons olive or vegetable oil
3 tablespoons white balsamic vinegar
1/4 teaspoon sugar
1/8 teaspoon salt

1. heat coals or gas grill for direct heat. Toss asparagus, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
2. Shake all Vinaigrette ingredients in tightly covered container.
3. In large bowl, toss vegetables, and vinaigrette. CRUMBLE BLUE CHEESE OVER TOP. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Better Homes and Gardens has a grilling issue this month with a lot of new side salad recipes. You can go on the website to get the recipes.

Are you looking for something different that hotdogs & brats?
To piggy back on Kim's BBQ chicken suggestion, they have Sweet Baby Ray's BBQ sauce on sale at Jewel this week.

If you are having a small gathering Carne Asada is always a winner.

Carne Asada

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Marinate your meat at least one hour or overnight.
Then grill it to medium rare, about 5 minutes per side.
Slice the steak thin and have tortillas on the side.
Serve with guacamole, pico de gallo & sour cream.
This will feed 4-6 people,

Have a great Memorial Day!

Hi T.,
Are you seeking something to live the lifestyle you want? How about the ICAN make a difference program. If your passionate go to www.icantoo.net/phoffman and get back to me. regarding the menu suggestions, do nothing except healthy stuff, no junk food. Balsamic grilled chicken and veggies is a big hit.

Hi T.,

I make Jambalaya for our yearly picnic at the FD I used to work for! I used to make it from scratch but lost the recipe :( But almost as good is the Zatarains version of it.

I buy
2 packages of Zatarins Jambalaya Rice mix
2 packages of Butterball precooked Chicken
1/2 pound of cubed ham
1 smoked sausage sliced after cooking seperately
1 bottle of Ass Kickin Hot Sauce- or other sauce you may find!
1 container of Sour Cream- helps neutralize the HOT for people who do not like spicy!

I cook the rice as directions say plus the hot sauce- spice up to taste- and then in the last 10-15 minutes I add the meats. The above serves about 8 meals. When I make it for the Fire Dept I triple everything plus some! I also make it in batches then and put in a pan so I can keep it warm in the oven.

It is a big hit there and every year it is the first thing I am asked starting in June! It also is not soupy like when I have ordered it from restaurants. You can also use shrimp- I have never done it this way since too many people have allergies but use whatever meats are to your liking!

Hope you have a great Memorial Day!
Many blessings!

How about BBQ chicken. I just did this on Sunday.
I got a bunch of legs, a couple of breasts and threw them on the grill. I used Sweet Baby Rays bbq sauce. It was cheap and was different then the ol' hamburger and hotdog routine. I made pasta salad with the spiral pasta, Kraft's Zesty Italian dressing and parmesan cheese. I threw some tomatoes in there for color. Then you can do some appetizers and that should fill everyone up.

I just got my copy of Kraft Foods free magazine and there is a layered summer salad in there that looks terrific as well as some great deserts. You may want to visit the Kraft Foods website kraftfoods.com and snag some really great recipes off of there.

Have a great holiday weekend!

Hi T. , This months Kraft food mag is awesom ,I made this pass weekend the layered salad and it was a hit . Good luck and love life

K.

This is an excerpt from my ebook, www.jewish-recipes.com
Enjoy,
M.

Marla’s Mexican Salad

Marla is my daughter. Remember I mentioned she did not cook. Well, this is being written 2-years after the original publication of this e-book. She purchased a container of salad from a major supermarket, thought it was so delicious and became motivated to invent a similar dish. It truly is colorful, refreshing and scrumptious!

If possible, purchase organic ingredients. It makes a difference.

• 2 mangoes – peel and cut into bite size pieces
• 1 jicama – peel and cut into bite size pieces
• 1 red onion – peel and cut into bite size pieces
• 2 cans 16-ounces whole kernels of corn – drained
• 10 sprigs cilantro (it usually is sold in a bunch) – break into small pieces
• Juice of 2 limes

Combine all ingredients and put into a serving bowl. Serve chilled.

Fruit Kabobs! They are so much more fun than a regular old fruit salad. It takes time, but maybe you can "employ" some kids (I know your bio said yours are grown) to skewer the fruit while you cut.

"Cottage Potatoes" These got their name because my family started these one summer at the cottage. Thinly slice raw baking potatoes and place in an aluminum pan sprayed with Pam. Add chopped onions and green peppers, cheese (we use shredded cheddar)and salt and pepper to taste. Cover in foil and throw it on the grill. After about 20 minutes, or more depending on your grill heat, check to see that the potatoes are soft. You can also make these in foil pockets for the picky eaters. We tried mushrooms too and they tend to make things a bit watery, but I still liked them.

Hi, T..

If you go to www.allrecipes.com, they have a sections completely devoted to Memorial Day recipes. It's a great website. Hope this helps!

Take Care,

H. C