The long Memorial Day weekend is just a few days away. Time to get out the grill and start cooking up your favorite summertime treats. If you are looking for the perfect dishes to prepare for a holiday weekend potluck or picnic, check out the following recipes:
GRILLED SODA POP PORK TENDERLOIN
Ingredients:
2 cups of ginger ale
1/4 cup brown sugar
1/4 cup soy sauce
1 tablespoon minced garlic
Pork Tenderloin
Directions:
Mix all ingredients. Place two tenderloins in plastic bag. Marinate tenderloins for 2 to 6 hours.
Remove pork from marinade and grill until tenderloins reach an internal temperature of 160 degrees.
Remove from grill. Slice and serve.
COBB SALAD
Ingredients:
4 hard boiled eggs, chopped
8 bacon slices, cooked and crumbled
1 large head romaine lettuce, chopped into bite-size pieces
5 cups chopped spring mix lettuce
2 cups diced cooked chicken or turkey breast
1 cup sliced black olives
2 avocados, pitted, peeled and diced
2 tomatoes, seeded and chopped
3/4 cup Bleu cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup light olive oil
1/2 teaspoon sugar
Directions:
On a large platter make a bed of both types of lettuce.
Arrange eggs, bacon, chicken or turkey, olives, avocados, tomatoes and the Bleu cheese, in layers on top of the lettuce.
In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, pepper and sugar. Whisk oil in to form dressing.
Serve dressing on the side with the salad.
Makes 4 to 6 servings.
STRAWBERRY RHUBARB CRUMBLE
Ingredients:
1 1/2 cup oatmeal
2 cups brown sugar
2 cups flour
1 cup melted butter
8 cups combination of rhubarb and fresh strawberries
2 cups sugar
Pinch of salt
4 tablespoons cornstarch
2 cups boiling water
Directions:
Preheat oven to 350 degrees.
Mix oatmeal, brown sugar, flour, and melted butter. Set aside 2 cups.
Press remaining mixture in a 9 by13-inch cake pan.
Place fruit over crust.
Mix 2 cups sugar, salt, cornstarch, and boiling water. Cook until thickened and clear. Pour mixture over fruit, then crumble remaining oatmeal mixture over top.
Bake for an hour.
Cool before serving.
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