Memorial Day Weekend!

It's Memorial Day weekend and summer has officially begun! Time to break out the bikini, gas up the boat, and fire up the grill. Try these delicious food and drink recipes for a relaxing day at the lake, pool, or beach.

Main Dish

Nothing says summer quite like hot dogs and hamburgers. Enjoy these twists on two American classics:

Hot Dogs with Mango Chutney and Red Onion Relish

This recipe is super quick and easy. The perfect topping for a hot summer day.

Ingredients

1 (9-ounce) jar mango chutney (such as Major Grey's), any large pieces chopped

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

1 tablespoon Dijon mustard plus additional for serving

8 beef hot dogs

8 hot dog buns, opened

Directions

MAKE AHEAD. Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. Can be made 1 day ahead. Cover; chill.

Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.

Recipe from www.epicurious.com

Deluxe Turkey Club Burger

This burger is a take on the traditional club sandwich...but with some not so traditional ranch dressing to kick it up a notch.

Ingredients

For the burgers:

• 12 slices bacon
• 2 tablespoons vegetable or olive oil
• 2 pounds ground turkey, 93% or 85% lean
• 4 cloves garlic, pasted or minced
• 3-4 tablespoons grated onion
• 2 teaspoons cumin (2/3 palmful)
• 2 teaspoons coriander (2/3 palmful)
• Salt and pepper

For the ranch dressing:

• 1 1/2 cups regular or low fat sour cream
• About 2 tablespoons lemon juice
• About 2 teaspoons hot sauce
• About 1 tablespoon each finely chopped dill, parsley and chives (about 1/4 cup total)
• Salt and pepper
• 12 slider rolls, such as brioche dinner rolls, split, or 6 hamburger rolls

For the toppings:

• Shredded or chopped romaine or iceberg lettuce
• Sliced plum or vine-ripened tomatoes
• Thinly sliced radishes

Directions

Pre-heat oven to 375ºF. Place the bacon on a rack arranged over a baking sheet or on a slotted broiler pan and bake until crisp; reserve.

Place the oil, about 2 tablespoons, in a bowl with the turkey, garlic, grated onion, cumin, coriander, salt and pepper. Form six large patties or 12 slider-size patties, making them a bit thinner at the center than the edges for even cooking and a flat, even appearance once cooked.

For the ranch dressing, combine the sour cream with lemon juice, hot sauce, herbs, salt and pepper. Taste to adjust the seasonings.
Heat a griddle, grill pan or cast iron pan over medium-high heat. Cook large patties for 5-6 minutes on each side, or slider patties for 3-4 minutes on each side.

Serve the burgers on buns topped with bacon, lettuce, tomatoes, radishes and some dressing. Serve Tots with Chipotle Ketchup on the side.

Recipe from www.rachaelray.com

Side Dishes

Grilled Corn with Lime Cilantro Butter

A great pairing wih the mango chutney hot dogs.

Ingredients

8 tablespoons (1 stick) unsalted butter, softened

1 tablespoon freshly squeezed lime juice

1/2 teaspoon lime zest

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 cup chopped fresh cilantro

12 ears fresh corn, shucked

Directions

1. Combine the butter, lime juice, lime zest, sugar, salt, and cilantro in a medium bowl and mix well.

2. Grill the corn on a medium-hot grill for 10 minutes, turning occasionally.

3. Transfer the lime-cilantro butter to a serving bowl and serve with the corn.

Note: Before grilling the corn, soak the unshucked corn in water. The heat will dry the silk, which will come off when you peel off the husks. Use a paper towel to rub off any remaining corn silk.

Recipe from www.epicurious.com

Garlic and Herb Sweet Potato Fries

The popular and more nutritious alternative to french fries. It will go great with that turkey burger.

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 1 garlic clove, minced

Directions

Preheat oven to 500°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.

Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes.

Recipe from www.epicurious.com

Thrist Quenchers

Nothing is better than a delicious drink while lounging by the pool or lake, especially if it is in a Top Shelf glass. Add these delicious drinks to your repertoire:

Grape Summer Spritzer

Ingredients

• 1 1/2 cups grape juice
• 1 1/2 cups sparkling water
• 2 - 3 lime wedges
• 3 sprigs of mint
• Ice cubes

Directions

Combine grape juice and sparkling water in a glass with ice. Squeeze in lime juice. Stir. Add mint. Enjoy.


Sparkeling Sweet Cherry Lemonade

Ingredients

• 1 (10-ounce) package frozen pitted sweet cherries (2 cups), thawed
• 1 cup freshly squeezed lemon juice
• 1 cup sugar
• 5 cups chilled seltzer water, plus more to taste

Directions

Add the cherries, lemon juice, and sugar to a blender and puree. Pour the mixture into a large pitcher. Add the seltzer and stir gently. Pour into glasses filled with ice and top with additional seltzer, if desired.

Recipe from www.pauladeen.com


Have a fun and safe Memorial Day weekend!