Get Movin' Monday: Less Traditional Memorial Day Recipes
MINNEAPOLIS (WCCO) -- Memorial Day Monday is a favorite time to grill out for many Minnesotans. But, if you want to try something other than the traditional hot dogs and burgers, Kirsten Shabaz of Valley Natural Foods gets us movin' this Monday with some healthy and delicious ideas.
First: Spiral Cut Hot Dogs. Cut a spiral pattern into your hot dog before grilling it!
SWEET & SPICY KETCHUP
Ingredients
1/2 C. onion diced
28 oz. diced tomatoes
1/2 C. cider vinegar
1 1/2 tsp. Chipotle pepper powder
1/2 C. coconut palm sugar
1 tsp. salt
1 stalk celery, diced
1 Tbsp. yellow mustard
¼ tsp. allspice
2 Tbsp. Worcestershire sauce
Instructions
1. Place all ingredients in a blender and puree until smooth.
2. Pour sauce into a pot and simmer on medium high heat for 30 minutes.
3. Cool for 25-20 minutes, serve warm on cooked hot dogs.
GRILLED BROCCOLI & CHEESE KABOBS
Ingredients
¼ C. + 2 Tbsp. olive oil
3 garlic cloves, minced
1 tsp. salt
¼ - ½ tsp. crushed red pepper flakes *optional
1 lb. broccoli florets
2 (7 oz.) packages baked cheese, cut into ½-inch cubes
Damp wooden skewers*
Instructions
1. Preheat grill to 350 degrees.
2. In a large bowl, mix together the olive oil, garlic, salt and red pepper flakes.
3. Add the broccoli and cheese, toss to coat and let sit for 10 minutes.
4. Thread a piece of cheese onto the prepared skewers followed by a broccoli floret and repeat pattern until skewer is full.
5. Repeat with the remaining baked cheese and broccoli until all of it has been placed on a skewer.
6. Lay skewers on the preheated grill for 3-4 minutes each side, remove and serve hot.
*Soak dry wooden skewers for at least 30 minutes before use.
CAPRESE CHICKEN BURGERS
Ingredients
2 lb. ground chicken, dark meat
¾ C. sun-dried tomato pesto
2 cloves garlic, minced
1/3 C. shredded Parmesan cheese
1 tsp. salt
½ tsp. ground black pepper
8 oz. fresh mozzarella cheese, sliced
½ C. basil pesto
¼ C. mayonnaise
8 hamburger buns, split & toasted
1 tomato, sliced
Instructions
1. Preheat grill to 350 degrees.
2. In a large bowl mix together the ground chicken, sun-dried tomato pesto, garlic, Parmesan cheese, salt and pepper until well combined and form into 8 patties.
3. Grill for 5 minutes on one side, flip and grill an additional 4 minutes on the other side.
4. Top with fresh mozzarella slices and close lid on the grill to melt the cheese for 1 minute.
5. Once juices run clear and cooked through, remove from grill, cover with foil and set aside.
6. Next, in a small bowl, mix together the basil pesto then spread some of the pesto mayonnaise on the bottom of the toasted hamburger bun, top with the chicken burger, place a slice of tomato on top of the burger.
7. Spread more of the pesto mayonnaise on the top of the bun and place on the burger, serve immediately.