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It's Memorial Day Weekend, the unofficial start to summer, and we asked you to send in your top recipe. We heard from one follower, so we've shared his chicken recipe and also listed four tempting recipes from AllRecipes.com.

• Patch reader Jon Richards provided us with this delicious recipe for Rosemary Ranch Chicken Kabobs. Try it out this weekend! Ingredients: - 1/2 cup olive oil, 1/2 cup peppercorn ranch dressing, 3 tablespoons Worcestershire sauce, 1 tablespoon minced fresh rosemary, 2 teaspoons salt, 1 teaspoon lemon juice, 1 teaspoon white vinegar, 1/4 teaspoon ground black pepper, or to taste, 1 tablespoon white sugar, or to taste (optional), 5 skinless, boneless chicken breast halves - cut into 1 inch cubes. Directions: 1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate at least an hour, preferably overnight. 2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. 3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
• AllRecipes.com brings you a recipe for Cedar Planked Salmon. Ingredients: 3 (12 inch) untreated cedar planks, 1/3 cup vegetable oil, 1 1/2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1/3 cup soy sauce, 1/4 cup chopped green onions, 1 tablespoon grated fresh ginger root, 1 teaspoon minced garlic, 2 (2 pound) salmon fillets, skin removed. Directions: 1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time. 2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour. 3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. 4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
• This recipe from the site is filed under "Best Hamburger Ever." Give it a try and let us know what you think. Ingredients: 1 1/2 pounds lean ground beef, 1/2 onion, finely chopped, 1/2 cup shredded Colby or Monterey Jack cheese, 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, 1 egg, 1 (1 ounce) envelope dry onion soup mix, 1 clove garlic, minced, 1 tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon crushed dried rosemary, salt and pepper to taste. Directions: 1. Preheat a grill for high heat. 2. In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties. 3. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
• Grilled Chicken Teriyaki could be on your Memorial Day menu. Ingredients: 4 skinless, boneless chicken breast halves, 1 cup teriyaki sauce, 1/4 cup lemon juice, 2 teaspoons minced fresh garlic, 2 teaspoons sesame oil. Directions: 1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. 2. Preheat grill for high heat. 3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
• Where's the beef? It's right here with AllRecipe.com's BBQ NY Strip. Ingredients: 1/2 cup extra virgin olive oil, 1/2 cup Worcestershire sauce, 1/4 cup minced garlic, 1/4 cup steak seasoning, 1 tablespoon red wine vinegar, 1/2 teaspoon dried basil, 1/2 teaspoon Italian seasoning, 4 (1/2 pound) New York strip steaks. Directions: 1. In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator. 2. Preheat grill for high heat. 3. Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.