Wednesday, May 21, 2014

Memorial Day Grill Menu

To celebrate Memorial Day in style, we've pulled together some tastiest classic recipes for an all-star grill-out party. Whether you bring a dish to share, or host the party yourself, you're sure to wow the guests with this line-up. 

What’s on the menu:
Grilled Corn On The Cob
Veggie Kabobs
Grilled Chicken Breasts
Crisp Watermelon Slices

Grilled Corn On The Cob
Yield: 4 to 6 servings

8 Ears of corn
Kosher salt

Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.

Veggie Kabobs
Yield: 4 servings

8 wooden or bamboo skewers, pre-soaked in water
2 zucchinis, cut into 1-inch slices
2 yellow squash, cut into 1-inch slices
1/2 pound whole fresh mushrooms
1 red onion, cut into chunks
12 cherry tomatoes
1 fresh pineapple, cut into chunks
1 red bell pepper, cut into chunks
1/3 cup olive oil
1 1/2 teaspoons dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Preheat grill for medium heat and lightly oil the grate.

Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the pre-soaked skewers. Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.

Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

Grilled Chicken Breasts
Yield: 4 servings


4 skinless, boneless chicken breast

1/2 cup lemon juice

1/2 teaspoon onion powder

ground black pepper to taste

seasoning salt to taste

2 teaspoons dried parsley

Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

Top off the meal with chilled watermelon slices and a full glass of pure, refreshing water. Ideas on how to jazz up your water.

Regardless of what’s on the menu, we hope you have fun, enjoy the time with friends and family, and take time to express gratitude to the servicemen and women who have sacrificed so much to keep us free.

From all of us at Positive Changes, have a safe and happy Memorial Day. 

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