MEMORIAL DAY MENU
Black Bean- Chipotle Dip with Tortilla Chips
Cilantro Hummus Dip with Fresh Vegetables
Rosemary Pork Tenderloin
Summer Vegetable Salad
Grilled Potato Wedges
Fresh Fruit Trifle
Black Bean-Chipotle Dip with Tortilla Chips
Serves: 12
Ingredients
1 can (16oz) refried black beans
1/2 cup jarred chipotle salsa
1 container (1lb) prepared guacamole
1 cup sour cream
1/2 cup (2 oz) preshredded Mexican four-cheese blend
1 bunch scallions, all parts, sliced (1/2 cup)
bite -size tortilla chips
Directions
1. Coat a 1 quart straight-sided glass or ceramic dish with cooking spray. Add the beans and salsa. Stir to mix. spread on the guacamole and then the sour cream. Sprinkle with cheese and scallions. Serve with the tortilla chips.
Cilantro Hummus Dip with Fresh Vegetables
Serves: 20
Ingredients
1/2 cup tahini
6 tablespoons lemon juice
3 garlic cloves
1/3 cup water
1/4 cup olive oil
2 cup garbanzo beans (chick peas)- dreained
1 teaspoon salt
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper (to taste)
1/2 cup coarsely chopped cilantro
Directions
In food processor, blend tahini, lemon juice, garlic, water and olive oil.
Add garbanzo beans, spices and cilantro. Blend in food processor until smooth.
Serve with a variety of fresh vegetables.
Rosemary Pork Tenderloin
Serves: 4
Ingredients
1 pork tenderloin
2 tablespoons olive oil
2 teaspoons dijon mustard
1 teaspoon chopped garlic
1 tablespoon dried or fresh rosemary
1 teaspoon dried oregano
salt and freshly ground pepper to taste
- Preheat grill to 375 degrees.
- You can bake tenderloin in baking pan or on a rotisserie spit for even cooking.
- Combine the olive oil, mustard, garlic, rosemary, oregano, salt, and pepper in a small bowl. Slather the mixture on the pork using your hands or a basting brush.
- Bake the tenderloin, uncovered, for 40 to 45 minutes, until the pork is no longer pink in the center or use a thermometer reading 160 degrees in center. Cut into 1-inch slices to serve.
Summer Vegetable Salad
Serves: 6
Ingredients
1 cup fresh caulifowerets1 cup fresh baby carrots
1 cup sliced red onion
1 cup halved grape tomatoes
1 cup chopped zucchini
3 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
1. In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat.
2. Cover and refrigerate for at least 2 hours or overnight, stirring occasionally. Serve with a slotted spoon.
Grilled Potato Wedges
Serves: 4
Ingredients
3 large russet potatoes, scrubbed and cut into wedge about 1 inch thick
1/3 cup olive oil
1 teaspoon cumin
1 teaspoon of ancho or regular chili powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions
1. Mix together the cumin, chili powder, salt, and pepper in a small bowl and set aside.
2. Add potatoes and toss to coat
3. Lay on grill but not over direct flames.
4. Cook 4-5 minutes and turn over cook for 3 minutes more or till golden brown.
Fruit Trifle
Serves: 8
Ingredients
5 bananas, sliced
1 pint (2 cups) strawberries, hulled and sliced
1 large bunch seedless red grapes
1 can (11 oz) mandarin oranges, drained
1 prepared angel food cake, cut into bite-size pieces
8 ounces fat-free frozen whipped topping, thawed
Directions
- In a medium bowl, combine the bananas, strawberries, grapes, and oranges.
- Place one-third of the cake cubes in the bottom of a trifle bowl or deep glass bowl. Spoon one-third of the fruit mixture over the top, then one-third of the whipped topping. Repeat layering 2 more times to use the remaining cake cubes, fruit, and whipped topping. Cover and chill for 1 hour before serving.( Can also be made the night before)
No comments:
Post a Comment