Kick-off to Memorial Day Weekend Cookout

Sunday was a warm and sunny day here and 88 degrees.  This morning, Monday, we woke to an overcast and cooler day and rain is predicted throughout most of the day.  I'm glad we did our cookout yesterday!  Both youngest son and oldest son and his girlfriend came for dinner -- daughter was on her way back from San Francisco so she couldn't be with us.

I decided to try a few new recipes that I will share over the next couple of days.  This was our menu:  Grilled Rosemary Ranch Chicken, Red Potato Salad w/ Fresh Dill, Fresh Corn on the Cob, Tri-color Coleslaw and Sliders (mini-burgers on mini buns).  For dessert we had Dark Chocolate Espresso Cookies and "make your own Hot Fudge Sundaes".  Below I've included the recipes for the marinade for the Grilled Rosemary Ranch Chicken (I found this on Allrecipes) as well as the recipe for the Sliders (courtesy of the Pioneer Woman).  Both of these turned out really good.

I also have a few pics of our cookout fare below (I forgot to snap a picture of the grilled chicken after it was cooked in the marinade...but it was tasty).  I'll post the recipe for the Red Potato Salad as well as the super easy Tri-Color Coleslaw some time this week.

Here are the sliders waiting to be grilled

Tri-Color Coleslaw

Red potato salad w/ fresh dill

Grilled Rosemary Ranch Chicken

6 boneless, skinless chicken breasts - pounded until thin and even thickness (I used Perdue)
1/2 cup olive oil
1/2 cup ranch dressing (I used Hidden Valley Ranch)
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
Salt, to taste (the recipe called for 2 teaspoons, but I did not add any)
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon sugar (optional)

In a medium bowl, stir all ingredients (except the chicken) together until well blended.  Let stand about 5 minutes.  Place chicken cutlets in the bowl (or place the chicken and marinade in a large Ziploc bag and squeeze out all the excess air.  Refrigerate at least 30 minutes.  (I marinated about 4 hours). 

Preheat the grill to medium-high heat and add chicken to the lightly oiled grate.  Cook about 4-5 minutes on each side until no longer pink and juices run clear.

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Sliders

2 pounds ground beef (I used Laura's 92% Lean Ground Beef)
4 tablespoons heavy whipping cream
6 dashes Worcestershire sauce (or to taste)
1 teaspoon Kosher salt
Freshly ground black pepper
16 slider rolls or dinner rolls

Preheat the grill to medium heat.  Mix the ground beef, heavy cream, Worcestershire and salt and pepper in a bowl.  Use your hands to thoroughly mix the ingredients.  Form 1/4 cup of the meat mixture into patties, making 16 patties total.  Make an indentation with your thumb in the top center of the patties to keep them from plumping up too much when they cook.  Grill the sliders until just cooked through, 2 to 3 minutes per side.  Remove from the grill and pile on a platter.  Toast the halved buns on the grill if desired.  Serve immediately.