Grilled Romaine Salad with Creamy Blue Cheese Dressing

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Your backyard BBQ doesn't have to be all about hamburgers and hot dogs. Try adding this grilled salad to your cookout menu!
Instructions
  1. Prepare Creamy Blue Dressing: In medium bowl, combine all ingredients. Cover and refrigerate until ready to serve.
  2. Prepare Grilled Romaine Salad: Soak skewers in water 15 minutes. Preheat oven to 300°. Line rimmed baking pan with nonstick foil or parchment paper. Spread cheese in single layer on prepared baking pan and bake 5 to 6 minutes or until golden brown. L
  3. In large nonstick skillet, cook bacon over medium heat 13 to 15 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain. Let cool and crumble.
  4. Prepare outdoor grill for direct grilling over medium-low heat. Place 5 shrimp on each skewer; sprinkle both sides with Cajun seasoning. Trim core from romaine and cut each head lengthwise in half through core. Brush cut sides of lettuce with oil; sprinkl
  5. Oil grill rack. Place shrimp skewers and lettuce, cut side down, on hot grill rack. Cook shrimp 4 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once halfway through cooking; cook lettuce 3 to 5 min
  6. Place lettuce halves, cut side up, on each of 4 plates and insert 1 shrimp skewer into lettuce. Top with dressing, sprinkle with crumbled bacon, tomatoes, and onion, and garnish with cheese crisp to serve.

Top Sirloin Roast with Baby Broccoli

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Make your next family dinner a special one with this scrumptious sirloin roast!
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 325° F. Press seasoned pepper evenly onto all surfaces of beef roast.
  2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast at 325° for 60 to 75 minutes for medium rare to medium doneness.
  3. Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
  4. Spray nonstick skillet with nonstick cooking spray; add baby broccoli, onion and water. Cover and cook over medium-high heat for 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and broccoli is crisp-tender and lig
  5. Remove roast when meat thermometer registers 135° F for medium rare; 150° for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10 degrees to reach 145°
  6. Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.
  7. Total recipe time: 1-1/2 to 1-3/4 hours
  8. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com