Memorial Day cook-out ideas for us

 

Honey Mustard Chicken Kabobs

These easy Honey Mustard Chicken Kabobs are so juicy and exploding with flavor in every mouthwatering bite! Quite possibly the most delectable chicken kabobs you will ever eat and bonus they can be grilled or baked!

 Course dinner

 Prep Time 40 minutes

 Cook Time 10 minutes

 Total Time 50 minutes

 Servings 10 kabob

 Calories 297 kcal

 Author Jen@CarlsbadCravings.com

Ingredients

Kabobs

• 1 1/2 lbs. chicken cut into 1 1/2” cubes
• 1 lb. red potatoes cut into 1 1/2” cubes
• 1 large red onion cut into 1 1/2” chunks
• 2 medium zucchinis cut into 1/4” slices
• salt and pepper

Honey Mustard Marinade

• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons yellow mustard
• 2 tablespoons orange juice
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tsp EACH parsley paprika, garlic powder & salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• ADD LATER:
• 3 tablespoons olive oil

Honey Mustard Dip

• Reserved unused marinade in directions
• 1/3 cup sour cream
• 2 tablespoons mayonnaise

 

Instructions

1. Whisk all of the marinade ingredients together EXCEPT olive oil in a medium bowl (“Reserved Marinade”). Remove 1/4 cup marinade to a large freezer bag or shallow dish. Add chicken and 3 tablespoons olive oil. Turn to coat. Marinate in the refrigerator 4-6 hours.
2. Remove 3 tablespoons Reserved Marinade to a medium bowl for your Honey Mustard Dip. Whisk in 1/3 cup sour cream and 2 tablespoons mayonnaise. Refrigerate.
3. Add potatoes to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add zucchini, onions, 3 tablespoons of Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refrigerate.
4. All of the remaining unused Reserved Marinade will be used for basting.

NOTE: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.

1. When ready to cook, thread chicken and veggies onto skewers.

TO GRILL

1. Grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating a few times until nicely browned and slightly charred on each side and chicken is cooked through, basting halfway through cooking.
2. Serve kabobs with Honey Mustard Dip and season with salt and pepper as desired.

TO OVEN BROIL

1. Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on the thickness of chicken, basting when you turn chicken.
2. Serve kabobs with Honey Mustard Dip and season with salt and pepper as desired.
3. ALSO GOING TO HAVE.....................

The ULTIMATE Burger!
This is The ULTIMATE Burger!!! A huge patty is topped with sharp cheddar cheese, roasted sweet potato, caramelized onions, bacon and avocado! Your friends will be begging you to have a BBQ every weekend once you've served this!
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 1076 kcal
Author Aubrey Cota
Ingredients
Burger Patties
3 lbs ground beef
1/2 large onion finely shredded
1 medium carrot finely shredded
2 tsp salt
1 tsp pepper
2 tsp garlic powder
Toppings
Roasted Sweet Potatoes
2 large sweet potatoes peeled and cut into 1/2 inch slices
1 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
Caramelized Onions
2 tbsp butter
2 large sweet onions sliced
1 tbsp brown sugar
1/2 tsp salt
Remaining toppings
sharp cheddar cheese slices
2 avocados or more if you like a lot
8-16 slices of bacon thick cut cooked to crispy
8 Big Hamburger buns Buttered and toasted
Instructions
Roasted Sweet Potatoes
place a baking sheet in the oven and preheat to 425 degrees F
place the sweet potato slices in a medium bowl
toss with olive oil, salt, pepper, and garlic powder
place the sweet potatoes on the baking sheet in an even layer
cook for 10 minutes and flip
cook for 10 more minutes or until tender
caramelized onions
melt butter in a large skillet over medium heat
add in onion slices
sprinkle with brown sugar and salt and stir
cook for 5 minutes until the are soft and begin to darken
lower heat to low to medium and allow to continue to cook for 10 more minutes until thick and soft
Burger Patties
in a large bowl combine the ground meat, onion, carrot, salt, pepper and garlic powder (making sure to not over mix the meat
for into 8 patties, making a depression in the center of each
cook on the grill over medium high heat 3-4 minutes on each side until the internal temperature reaches 160 degrees F
add the cheese just before removing the patties and allow to melt
the ULTIMATE burger
toast the bun and place the burger on
add the sweet potato slices, caramelized onion, bacon and avocado slices, then top with the top bun

AND THEN FOR DESSERT

Ingredients

https://realhousemoms.com/50-memorial-day-recipes/

 

SERVINGS: 

• 4 ounces instant pudding & pie filling (pistachio Jell-O)
• 20 ounces crushed pineapple
• 10 ounces mini marshmallows
• 2 1/4 ounces chopped nuts (Diamond of California, your favorite - I use pecans or walnuts)
• 8 ounces cool whip (I used lite - thawed)

Instructions

1. Mix together the pistachio pudding mix, crushed pineapples, chopped nuts and cool whip until well mixed.
2. Fold in the marshmallows - a half of a bag at a time.
3. Chill and serve cold!

SHOULD BE A GREAT TIME FOR EVERYONE