Memorial Day Recipes

Make the most of Memorial Day with our favorite grilled recipes! Whether you’re throwing a party in your backyard or taking a dish to pass at a picnic or potluck, celebrate the holiday with one of these great recipes.

If you find yourself without a grill this summer we can help!
Check out our outdoor selection now or contact the FBS store closest to you.

Sweet & Spicy Jalapeno Poppers  |  Sirloin Kabobs  |  Hawaiian Chicken Kabobs  |  Fiery Fish Tacos with Crunchy Corn Salsa  |  Grilled Vegetable Platter  |  Grilled Banana Boats  |  Grilled Peaches & Cream  |  Grilled Pineapple

Sweet & Spicy Jalapeno Poppers

Prep: 8 minutes
Cook: 20 minutes

Ingredients

6 jalapeno peppers
4 ounces cream cheese, softened
2 tablespoons shredded cheddar cheese
6 bacon strips, halved widthwise
1/4 cup packed brown sugar
1 tablespoon chili seasoning mix

Directions

1. Cut jalapeños in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
2. Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15x10x1 inch baking pan.
3. Bake at 350 degrees for 18-20 minutes or until bacon is firm.

Note: wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Sirloin Kabobs

Prep: 15 minutes
Cook: 15 minutes

Ingredients

1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper seasoning
4 fluid onces lemon-lime flavored carbonated beverage
2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
2 green bell peppers, cut into 2 inch pieces
1/2 pound fresh mushrooms, steams removed
1 pint cherry tomatoes
1 fresh pineapple – peeled, cored and cubed
Skewers

Directions

1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting.
2. Place steak in a large resealable plastic bag and cover with the remaining marinade then seal. Refrigerate for 8 hours over night.
3. Bring a saucepan of water to a boil. Add green peppers and cook for 1 minute, just a blanch. Drain and set aside.
4. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
5. Lightly oil the grill grate. cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

Hawaiian Chicken Kabobs

Prep: 10 minutes
Cook: 20 minutes

Ingredients

3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves – cut into 2 inch pieces
1 (20 ounce) can pineapple chunks, drained
Skewers

Directions

1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Fiery Fish Tacos with Crunchy Corn Salsa

Prep: 30 minutes
Cook: 10 minutes

Ingredients

2 cups cooked corn kernels
1/2 cup diced red onion
1 cup peeled, diced jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream

Directions

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt.
4. brush each fillet with olive oil, and sprinkle with spices to taste.
5. Arrange fillets on grill grate and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream and corn salsa.

Grilled Veggies

Prep: 20 minutes
Cook: 20 minutes

Ingredients

1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1 inch strips
1 medium yellow summer squash, cut into 1/2 inch slices
1 medium red onion, cut into wedges
Dash of salt

Directions

1. In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat.
2. Marinate 1 1/2 hours at room temperature.
3. Transfer vegetables to a grilled grid; place grid on grill rack. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.
4. Place vegetables on a large serving plate. Drizzle with remaining marinade.

Note: If you do not have a grilled grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork or allow liquid to drain.

Grilled Banana Boats

Ingredients

Bananas
Cinnamon
Mini Chocolate Chips
Mini Marshmallows
Honey

Directions

1. Slice the banana down the side. Be sure not to slice through the peel on the opposite side.
2. Open the cut slightly.
3. Fill each banana with honey, chocolate chips, cinnamon and marshmallows. Be sure to tuck the ingredients into the banana with the marshmallows last.
4. Wrap banana in foil
5. Place banana on hot grill with the open side of the banana facing up. Close the grill lid until the banana peel turns black.
6. Peel the skin off and enjoy!

Grilled Peaches & Cream

Prep: 15 minutes
Cook: 8 minutes

Ingredients

4 peaches, halved and pitted
2 tablespoons cover honey
1 cup soft cream cheese with honey and nuts
1 tablespoon vegetable oil

Directions

1. Preheat a grill for medium-high heat.
2. Brush peaches with light coating of oil.
3. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have a nice grill mark.
4. Turn the peaces over and drizzle with a bit of honey.
5. Place a dollop of the cream cheese spread in the place where the pit was.
6. Grill for 2 to 3 more minutes, or until the filling is warm.
7. Serve immediately.

Grilled Pineapple

Prep: 5 minutes
Cook: 10 minutes

Ingredients

1 fresh pineapple – peeled, cored and cut into 1 inch rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

Directions

1. Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
2. Preheat outdoor grill for high heat, and lightly oil grate.
3. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Note: You can cut the pineapple slices into wedges for easier handling, then just thread onto skewers before grilling.