Chipotle Marinade

This recipe has totally got me dreaming of summer time and "cookouts" as they call it here in the South.  Out west we said BBQ but here that is the type of meat not the event.  It is so funny how different parts of the country have their own way of talking, huh?!  Let me tell you though, anyway you say it this marinade is the BEST for when you are ready to use the grill!  We used it for tacos and some quesidillas and salad a couple nights later.  I am going to be using this recipe a lot this summer, I am sure of it!   Tacos, Burrito Bowls, Salads, Quesidillas...mmmm.  Be sure to make some Pico de Gallo and guacamole to go with it!  Seriously YUM!

In other cooking news...last weekend I helped a couple of cute boys ask girls to prom using  giant cookies.  It was so fun! I shared how they did it here.   The finished product turned out so cute!

Chipotle Marinade

Author: Melanie

Recipe Source: Summer Harms

Ingredients

• 1/2 cup olive oil


• 1/4 cup minced garlic


• 1/2 cup orange juice


• 1/4 cup tabasco chipotle sauce


• 1 tsp salt


• 1 tsp cumin

Instructions

1. Heat oil over medium heat.


2. Stir in the garlic and cook for about 15 seconds--do not burn the garlic!


3. Remove from heat and stir in the remaining ingredients.


4. Return to heat and bring to a boil.


5. Cool down and pour over meat to marinate in the fridge for a few hours or overnight.


6. Grill when it's taco time:)

3.2.1311

Chicken Kebabs with Creamy Pesto

 I am such a sucker for pesto.  I have been making and freezing my own for several years now - thanks to Erin who introduced me to her favorite pesto recipe.  I saw this recipe from Cooking Light on pinterest, and made it immediately.  Definitely a keeper!  I just used the vegetables I had on hand, and whipped this fabulous dinner up in no time.  The lemon and garlic marinade is light and fresh.  When combined with the creamy pesto dip these kebabs are out of this world!  Seriously yum.

Chicken Kebabs with Creamy Pesto
Submitted by Mindy ~ The Sisters Cafe

2 teaspoons lemon zest
4 teaspoons fresh lemon juice, divided
4 cloves of garlic, pressed (or minced)
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 green bell pepper, cut into 1-inch pieces
1 summer squash, sliced
10 cherry tomatoes
1 small red onion, cut into 8 wedges
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1/4 cup plain low-fat yogurt
1/4 cup reduced-fat sour cream
2 tablespoons pesto

Combine lemon zest, 1 tablespoon lemon juice, garlic, oil, salt and pepper.  Toss with bell pepper, tomatoes, chicken and onion.  Thread vegetables and chicken onto 4 (12-inch) skewers.  Place skewers on a  broiler pan coated with cooking spray.  Grill or broil 12 minutes or until chicken is done, turning occasionally.

Combine 1 teaspoon juice, yogurt, sour cream and pesto.  Serve sauce with kebabs.

Recipe Source: Adapted from  Cooking Light September 2010 as found on myrecipes.com

Elote: Grilled Mexican Street Corn

Elote... oh my new love, Elote!  Elote is a common street vendor food in Mexico, which I have sadly missed in my own forrays into Mexico. But you better believe I am going to have my eyes peeled for it the next time I am down south.  I asked some of my Mexican friends about it, and they all rolled their eyes up in ecstasy describing it!  Sweet grilled corn, slathered with mayonnaise (don't turn your nose up yet!), lime, mexican Cotija cheese and sprinkled with chili powder... a tasty and unique treat. I was actually introduced to Mexican street corn by my mother-in-law, who made a version of it for a family barbecue.  She had no idea what it was called but had gotten the recipe from a friend.  A quick internet search revealed millions of variations of which I tried quite a few.  And I liked them all!  You'll have to test them out and see which variation is your favorite.  For a crowd, I think it is probably easiest just to boil the corn and have people dress their own.  But grilling the corn definitely adds a unique flavor, so when you can... grill it up!

Elote: Grilled Mexican Street Corn
Submitted by Mindy ~ The Sisters Cafe

4 ears of corn
1/2 cup mayonnaise
1/2 cup  or more grated Cotija Cheese (Queso Fresco or parmesan can be substituted)
2 limes - Juice of one lime, plus one lime cut into wedges
chili powder (can substitute or combine with cayenne pepper for a little more kick)
*You can also add  up to 1/4 cup of sour cream and/or 1/2 tablespoon of Cumin to the mayonnaise mixture to mix things up.

Mix mayonnaise with juice of one lime.  Place grated cheese on a flat plate.

Peel back corn husks and remove as much silk as possible, then pull husks back up around the corn.  Soak corn for 20 minutes in cold water.  Preheat grill to medium-high heat.  Place corn directly on the grill.  Cook for 15-20 minutes, rotating occasionally until the husks are blackened and the kernals are bright yellow.

While still warm, peel back husks and slather each ear with the mayonnaise mixture (this is the glue for the cheese).    Roll the corn in cheese and sprinkle with chili powder.  Serve with additional limes.

If you prefer, you can cut the kernals off the cob and place in a cup and top with the remaining ingredients.

Cuban Flank Steak

 This is a fabulous and unique marinade!  The combination of tangy and mildly spicy is unexpected and wonderful.  (It isn't too hot, so kids should be able to eat it just fine.) We grill a lot in the summer, and we have some favorites like this, this, and this.  But we also love to try new things, and this Cuban Flank Steak payed off!

Cuban Flank Steak
Submitted by Mindy ~ The Sisters Cafe

1 large flank steak (1-3lbs)

Marinade:
1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 Tbsp soy sauce
1/2 tsp ground chipotle chili powder (or use your favorite hot sauce)
2 tsp lime zest

Combine marinade ingredients.  Put flank steak into a ziploc bag and pour marinade in, seal bag, and marinate all day in refrigerator (up to 24 hours).

Take meat out of refrigerator and let it come to room temperature before grilling.  Oil the grill with a paper towel dipped in olive oil.  Then preheat grill to medium high (you should only be able to keep your hand near the grilling surface for a few seconds).

Grill approximately 4-5 minutes per side for medium rare or 6 minutes per side for medium.  I wouldn't cook flank steak more than medium or it will be tough.  Cooking time will depend on the thickness of your flank steak.  Use a thermometer for best results (140-145 for medium rare/155-160 for medium).

Remove meat from grill and allow to rest for 5 minutes.  You can cover with foil to keep warm if desired.  Slice across the grain and serve hot with slices of fresh lime.

Recipe Source: KalynsKitchen.com

Lime and Coconut Chicken

 I've been experimenting with some new chicken marinades this summer. Some have been awesome and others just okay.  One was downright terrible!  Oh, but this one, this Lime and Coconut Chicken is wonderful!  A home run in my book.  I know the ingredients seem to be kind of a funny combination, but don't let it throw you off.  The marinade really comes together fast, and the result is unique and totally amazing.  I forgot to photograph the sauce on the chicken, but it is a MUST.  In fact, I am considering adding coconut milk to the finished sauce just to make it stretch a little farther.  It's sooo good!  I served this chicken with a bacon garden salad, mashed cauliflower, and artisan bread.  What are some of your favorite marinades?

Lime and Coconut Chicken
Submitted by Mindy ~ The Sisters Cafe

2 lbs boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1 small fresh hot chili, such as Thai, Serrano or Jalapeno, minced
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges

For the marinade, mix all ingredients except chicken, cilantro, and limes.  Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator 2-8 hours.  Remove chicken from marinade and grill (works well in the skillet with just a little oil).  While the chicken is grilling, pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.  Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side or drizzled over the top.

Recipe Source: Chaos in the Kitchen

Cilantro Lime Chicken

It's grilling time!  Of course we grill all winter in parkas, but there is just something about lifting the chicken off the grill and then staying outside that is nothing short of blissful.  Oh, and this grilled chicken is perfect for grilling out.  Healthy, pretty, and exploding with summer flavors!  The lime is refreshing.  The honey adds just enough sweetness.  The jalapeno kicks up the flavor, but isn't really spicy  (my 18 month old gobbled it down).  And the cilantro provides a zesty finish to seal the deal.

Cilantro Lime Chicken
Submitted by Mindy ~ The Sisters Cafe

3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon vegetable oil
Juice of 1 lime (~3 Tablespoons)
2 medium cloves of garlic minced (~1 teaspoon)
1  jalapeno, seeded and finely chopped
cilantro, chopped
4 skinless, boneless chicken breasts (~2lbs)

Combine soy sauce, honey, vegetable oil, lime juice, garlic and jalapeno in a small bowl.  Whisk to combine.  Marinade chicken 4 hours or longer.  Grill.  Top with chopped cilantro and serve.

Grilled Peaches with Balsamic Brown Sugar Glaze

Peach season is here in full force!  I have been canning up a storm the last couple of days, and now I have rows of beautiful bottled peaches stacked neatly in the pantry.  We've been eating fresh peaches on everything from cereal to ice cream, and peach salsa has become a staple lately.  Now I am ready to do some peach baking.  I am envisioning peach pies, peach cobblers, crostadas, and muffins!  And that doesn't even count all the new recipes I have been collecting... I've been excited about the idea of grilling peaches for a long time, but I haven't found a recipe I like until now.  This simple dessert is healthy, unique, and delicious.  One tip I would offer is to make sure you scrape your grill very well before grilling the peaches.  You don't want your last marinade adding some flavor.  If you are a basil lover like me, chop a few leaves up and sprinkle them over the top just before serving.  I like the hot and cold combination of using ice-cream, but honey flavored greek yogurt tastes amazing, too.  Enjoy!

Grilled Peaches with Balsamic Brown Sugar Glaze
Submitted by Mindy ~ The Sisters Cafe

4 ripe, washed, halved and pitted peaches (Make sure they are still firm.  If the peaches are too ripe/soft they will fall apart on the grill)

Balsamic vinegar to taste (about a tablespoon)

Brown sugar to taste (honey works, too)

Olive oil

4 leaves fresh basil, chopped (optional)

Honey Greek Yogurt or Ice Cream

Preheat the grill.  Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar.  Brush the grill with a dab of oil.  Place peach halves face-down on the grill.  Turn after 3 to 4 minutes, after they've given up the brightness in their color.  Sprinkle the flat side (now facing up) with more brown sugar.  Remove after another couple of minutes when they're soft all the way through when you poke them with a fork.  Garnish with basil on and around the peaches or some more brown sugar.  Serve with ice cream or honey flavored greek yogurt.

Recipe Source: Emma Silvers at www.salon.com

Lemon Grilled Chicken

This is the BEST marinade.  We've had it on the site forever under other recipes like Pesto Chicken Pizza with Pinenuts and Chicken Poppyseed Salad, but somehow it never made it on the site on its own.  And this marinade definitely deserves its own post.   Not only is it awesome as the main dish, it is perfect on "throw together" pizza, salads, paninis/sandwiches, and in pasta.  It is so so so good.  I'm at the point where I usually have grilled and sliced bags of lemon grilled chicken as well as raw chicken frozen in the marinade in my freezer at all times (especially during BBQ season).  If I can make a part of a dinner ahead of time, it makes the crazy dinner hour so much better.  Which translates into a happier batch of kids, tastier and healthier dinners, and a much better Mama!  So if you haven't already, take advantage of the few remaining nights of the BBQ season and grilled up some Lemon Grilled Chicken!

Lemon Grilled Chicken
Submitted by Mindy ~ The Sisters Cafe

Juice of one lemon (~3 Tb lemon juice)

3 Tb oil

1 tsp minced garlic (~2 large cloves)

1 tsp salt

1/4 tsp pepper

1/2 tsp oregano

1 lb chicken breasts

Marinate the chicken overnight.  Grilling is best, but cooking in a skillet is still good, too.

Garlic Balsamic Crusted Pork Tenderloin

I found this recipe while browsing Pinterest ( I LOVE that site) It sounded so good  and let me tell you,  it did not disappoint!    I am not a big meat eater myself, and I never crave it, but this recipe just might change that:)  This tenderloin was fantastic!   It was super tender and flavorful!  Just for fun,  I served it with some peach salsa, and it was delish!  My family and our dinner guests loved it. And I loved how easy and simple it was to prepare.  I think the marinade time is key. I let mine soak for about 12 hours, but I think overnight would even be better.  The next time I am Costco I will pick up some more tenderloin and freeze them in the marinade so they can marinate while they defrost.  That is one of my favorite time saving tricks and it works great!  I grilled ours, but I think the oven directions would work wonderfully if you didn't want to cook outdoors.

Hope you all have a great week!  We have some seriously exciting news here:) Go Cougars!

Garlic Balsamic Pork Tenderloin
submitted by Melanie ~ The Sisters Cafe

4-5 garlic cloves, finely minced or crushed

2 tablespoons balsamic vinegar

2 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

2 tablespoons olive oil

2 pork tenderloins (about 1¼ pounds each)

2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Recipe Source: Kitchen Confidante

Rosemary Ranch Chicken Kabobs

This chicken is phenomenal!  Seriously so good.  Super tender, flavorful, and moist.  Yum!  Another thing I love about this recipe is that it doesn't require a long marinating time.  Thirty minutes I can do, even on the most unorganized of days!  Like today for instance... we spent the entire day at the pool since the temperature was in the 70's and the sun was out! (Very exciting here in Seattle!) Anyway, when we got home I was able to whip this up in no time, matched it with some grilled veggies and we had a fantastic dinner. Easy-peasy and oh so tasty!

Rosemary Ranch Chicken Kabobs
submitted by Brittany ~ The Sisters Cafe

1/4 cup ranch dressing
1/4 cup olive oil
2 Tb Worcestershire sauce
1 tsp dry rosemary
1 tsp salt
1 tsp sugar
1 tsp white vinegar
fresh ground pepper to taste

3 boneless/skinless chicken breasts, cut into pieces

Stir together marinade ingredients.  Place chicken in bowl and pour marinade over - make sure all the chicken pieces are coated.  Cover and refrigerate for 30 minutes. 

Preheat grill to med-high heat.  Thread chicken on metal skewers and discard marinade.  Lightly oil grill grates.  Grill kabobs for 8-12 minutes or until no longer pink in center and juices run clear.

Buttermilk Rosemary Chicken

Here is one of the yummy grilled chicken recipes I used on the 4th of the July.  This one is with boneless, skinless breasts! (remember my not-so-healthy-but-delicious Bbq Chicken recipe a couple weeks ago?)  This marinade is super easy - just 4 ingredients - but it is fantastic.  Using buttermilk, makes the chicken very moist.  The rosemary and seasonings give it a simple flavor that is just delicious, especially when grilled on the barbecue. 

Grilled Buttermilk Rosemary Chicken
submitted by Brittany ~ The Sisters Cafe

2 cups buttermilk
3 Tb fresh rosemary (or 1 1/2 Tb dried rosemary)
2 tsp salt
1 tsp black pepper
4 boneless, skinless, chicken breasts

Combine all ingredients.  Add chicken breasts and let marinate overnight.
Heat grill to medium to medium-high heat (about 375).  Lightly oil grates.  Grill chicken breasts for 8 minutes.  Turn and grill for another 5-8 minutes , or until juices run clear.

I made a ton of pesto last fall... and I really mean a ton!  Usually I save my precious homemade pesto for my favorite recipes... like this, this and this to name a few.  However, with my new plethora of pesto, I have had some fun trying out new recipes.  These Pesto Burgers were definitely a keeper.  I mean, what a unique burger, right?  They were super easy (love that), and they feel kind of gourmet.  Perfect for when you feel like shaking things up a bit.

Pesto Burgers

Submitted by Mindy ~ The Sisters Cafe

2 lbs of ground turkey or beef (the burger in the picture is half ground turkey and half ground beef)
3/4 cup Parmesan cheese
3/4 cup bread crumbs
2/3 cup pesto
2 eggs, beaten

Combine all ingredients in a large bowl.  Form eight patties and grill in a skillet with a small amount of olive oil or grill.  Serve burgers with red onion rings, sliced tomato, lettuce, and feta (or gouda or swiss) cheese.  My traitorous husband and father put ketchup and mustard on theirs and thought it was pretty darn good that way, too.

Chili-Lime Chicken Kabobs

We finally got ourselves a bbq after many long months of deprivation.  I'm not being dramatic, I really felt deprived not having a bbq. I'm sure there are plenty of you out there that can understand!  When we moved we sold our bbq, planning on getting a new one. Well the day finally came and I have been grilling ever since!  Here is one of my new favorite kabob recipes.  I am seriously hooked on chicken marinades lately... you might be getting a lot of these in the future!  There are just SO many variations... so many delicious, wonderful ways to grill chicken.  There is no time to waste on the mediocre recipes so I am here to give you the best! :)  This chili-lime concoction is delicious. Chicken breast, sweet onion and red pepper marinated in the spiciness of chili powder and cayenne with the tangy flavor of lime - all grilled to smoky perfection. Yum!

Chili-Lime Chicken Kabobs
submitted by Brittany ~ The Sister's Cafe

2 large chicken breast halves (boneless, skinless), about 1.5 lbs
1 sweet red pepper
1 sweet onion

6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut chicken and pepper into 2 inch pieces.  Peel onion and cut into quarters.  Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.

In a small bowl, whisk together the olive oil, vinegar, and lime juice.  Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight.  (You can place the chicken and vegetables in separate shallow containers.  I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)

Preheat the grill to medium heat.  Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear.

BBQ Chicken Secret Spice Rub

This spice rub really gives an extra kick to bbq chicken!  It pairs wonderfully with the sweet and sticky glaze that forms from the barbecue sauce on the outside. It really is delicious and was a big hit at our 4th of July party!  For me, you just have to use chicken on the bone, with skin and all, when you grill barbecue chicken.  Boneless, skinless chicken breasts definitely have their place in the grilling world (and I'll admit I use them 90% of the time) but let's just give barbecue over to the "real" thing!  Grilling with chicken that is on the bone, with skin, makes for much more tender and flavorful meat.  After all, you can always peel off the skin when you eat it, but the meat underneath will be juicy and delightful! 

BBQ Chicken Secret Spice Rub

2 Tb paprika
2 Tb chili powder
2 tsp salt

3-4 lb whole chicken, cut up  OR  8-10 thighs and/or drumsticks

1 cup Famous Daves BBQ sauce, for basting

Combine spices and rub onto chicken. Either you can grill immediately or let rest in refrigerator for up to 24 hours.

 Heat grill to medium heat and oil grates.  Grill chicken covered, turning occasionally to prevent charring, for 20-30 minutes or until juices run clear (pierce thickest piece to the bone to test).  During last 5 minutes of cooking, baste chicken with your favorite bbq sauce.

Go-to Grilled Chicken Marinade

This recipe is definitely a go-to chicken marinade for my family. We love it! It would be perfect for your next backyard bbq. It is really flavorful and makes the chicken really moist. And we eat a lot of chicken around here! This makes a lot of marinade so scale back if you aren't cooking for a crowd. I would say that the full recipe would be plenty of marinade for at least 12 good-sized chicken breasts, maybe a little more if the chicken breasts are on the smaller-medium side. However this delicious chicken is so good I'm sure you'll find plenty of ways to use up your leftovers!  Enjoy!

Go-to Grilled Chicken Marinade

Submitted by Amy ~ The Sisters Cafe

1 1/2 c. canola oil (I usually reduce this a little. The oil makes the chicken super moist though)
3/4 c. soy sauce
1/2 c. Worcestershire sauce
1/2 c. red wine vinegar
1/3 c. lemon juice
2 T. dry mustard
1 t. salt
1 T. black pepper
1 1/2 t. finely minced fresh parsley

In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, red wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have. I always try and do mine overnight if possible.

Sweet Spice Rub

This is a fun change to the basic steak on the grill, especially if you like a little heat.  Apply the rub lightly for a slight kick or thickly for a more fiery steak.  I like a little spice, but I don't like it to overcome the flavor of my yummy steak.  So for beef steaks, I apply pretty lightly but enough to cover all the surface of the meat.  I apply more liberally for wild game.  Hope that helps and you enjoy it as much I do!

Sweet Spice Rub
Submitted by Mindy ~www.www.thesisterscafe.com~
Recipe Source: Better than Burgers
Printable Recipe

1/2 cup red chili powder
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons coarse salt

Combine all ingredients in a small bowl, mixing thoroughly.  Press spice rub onto each side of the steaks, then grill immediately.  Store left over rub in an air tight container in a cool, dry place for up to six months.

Grilled Pesto Shrimp and Summer Veggie Salad

This was one of my favorite dinners of the summer!  So healthy and a 10/10 on the delicious scale.  All those fresh garden veggies on the grill were heaven in combination with two of my favorite things... shrimp and pesto.  Just thinking about it makes me want to fire up the grill and make it for lunch right now.  What is better, this is super fast if you have your pesto prepared ahead.  I grow my own basil every year and make a big batch of pesto at the end of every summer now.  Unfortunately, the pesto in my freezer never seems to make it to summer.  So I had to make a small, fresh batch for this dinner.  Even so, it was still a pretty quick dinner.  To boot, my husband who is NOT a veggie/salad fan ate almost his whole plate full (granted he ate twice as many shrimp on his salad as I have pictured).  :)  Now that has got to be amazing, right?!

Grilled Pesto Shrimp and Veggie Salad
Submitted by Mindy ~ The Sisters Cafe

1 yellow (or red) and 1 orange bell pepper, seeded and cut into large pieces
1 red onion, chopped into large segments
1 yellow summer squash, sliced
1 zucchini, sliced
Olive oil
Kosher salt and freshly ground pepper
Either use previously prepared pesto (which I usually do) or make a small batch of fresh pesto*
1 lb. uncooked shrimp, peeled and deveined
Spinach
Tomato wedges
Crumbled feta cheese

*Small batch of fresh pesto:
2 tbsp. pine nuts
2 tbsp. walnuts
2 cloves garlic, unpeeled
1 cup packed fresh basil leaves
3 1/2 tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. freshly grated Parmesan cheese

Directions:
Heat grill to medium-high heat.  Oil the grates to prevent food from sticking.

To prepare the veggies for grilling, combine the bell peppers, red onion, squash and zucchini in a large bowl and toss.  Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly.  Set aside.

To make the pesto, combine the pine nuts, walnuts, garlic in the bowl of a food processor.  Process 30 seconds.  Add basil leaves, olive oil, salt, and pepper and process until smooth.  Add parmesan cheese and process 1 minute.    Set aside.

Thread the shrimp onto skewers for the grill.  Once the skewers are assembled, use the back of a spoon or a pastry brush to smother the pesto onto both sides of the shrimp.  Set aside.

Transfer the veggies to a grill basket and cook on the grill until they are crisp-tender, about 10-15 minutes (depending on the heat of your grill).  Remove the grill basket from the heat and place the shrimp skewers on the grill in a single layer.  Assemble the salads while the shrimp cook by tossing the grilled veggies on top of a bed of spinach.

Allow the shrimp to cook just until cooked through, about 3-5 minutes (depending on the heat of your grill), turning once during cooking.  Remove the shrimp from the skewers and place them on top of the salads.  Top with fresh tomato wedges and crumbled feta cheese.  Serve immediately.

Adapted from Annie's Eats

Sweet BBQ Chicken Kabobs

Yahoo!  Grilling season is here (on and off) in Utah!  My saint of a husband has been grilling with a parka on whenever we craved something off the barbecue all winter.  But now that it is warming up, we grilled and even ate outside for the first time last week... and these kabobs were the perfect kickstart to grilling season.  They were so bright and pretty... and totally delicious!  The pineapple and barbecue glaze shout summer, and the spice from the peppers was the perfect contrast.  My husband and I had my dad over when we ate these Sweet BBQ Chicken Kabobs, and he can't stop talking about them.  (This recipe is a Kraft recipe, but since I like Famous Dave's BBQ sauce so much better, I used it instead.  )

Sweet BBQ Chicken Kabobs
Submitted by Mindy
www.www.thesisterscafe.com

Printable Recipe

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
2 cups fresh pineapple chunks (1-1/2 inch)
1 each: red and green pepper, cut into 1-1/2 inch pieces
1/2 cup barbecue sauce (I like Famous Dave's Rich and Sassy)
3 Tb. frozen orange juice concentrate, thawed

Heat grill to medium-high heat.  Thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.  (I used 1.5lbs of chicken and extra pineapple, which made 7 big kabobs).  Mix barbecue sauce and juice concentrate, brush some of the sauce mixture onto kabobs.  Grill 8-10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce mixture.

Orange Honey Grilled Chicken Strips

Fantastic. Beautiful (the picture doesn't do it justice). Fun. Different. I love this recipe! Melanie made me a collection of favorite recipes when I got married, and somehow I have overlooked this one over the past year even though I know I love it. It is kind of fun in a way to forget about a recipe you know you love... when you make it again, you feel like you've rediscovered it. I know it is getting chilly, but I would fire up the grill one last time for this one!

Orange Honey Grilled Chicken Strips

Submitted by Mindy

1 to 1 1/2 lbs boneless skinless chicken breasts

2 TB butter softened

2 TB finely chopped scallions

2 TB fresh orange juice

2 TB chopped cilantro leaves (I like a little extra)

1 TB honey

1-2 TB grated orange zest, from ~1/2 an orange (I use just 1 TB)

Cut each chicken breast into 3 length wise strips. (I just bought chicken tenders and used those). Thread 3 strips accordion style, on each of 4-6 long metal or wooden skewers. If using wood skewers, soak them for at least 20 minutes in cold water before using to prevent scorching on the grill. To make the basting sauce: In a small bowl, stir together the butter, scallions, orange juice, cilantro, honey, and orange zest. Brush about half of the sauce on the chicken, covering each strip well. Set aside to marinate for about 15 minutes. If you have to let the chicken marinate longer refrigerate. Prepare grill to medium hot. Grill chicken about 15 minutes, turning several times, until the chicken is cooked through but still moist. Baste several times with the remaining basting sauce. Stop basting 5 minutes before the chicken is done. Remove the chicken from the grill and serve immediately. (Do not serve any of the basting sauce with the chicken.)

Beth's Flank Steak Marinade

I am not a big red meat fan myself, but my husband and five boys are. They appreciate some grilled steak once in awhile. Last week my husband was in town ,(he already started his new position out in Georgia) for the weekend and I made a special dinner. I marinated flank steak. I got the recipe from his Mom when we first got married. It is really tastey and uses ingredients that I always have on hand. Now, I did over cook it, but they didn't seem to mind.

Beth's Flank Steak Marinade

submitted by Melanie

1/2 cup soy sauce

1 garlic clove chopped

1 tsp ginger

2 TB lemon juice

2 TB canola oil

1 TB onion choppped

1/4 tsp pepper

I usually marinate it over night. Or sometimes I freeze the steak in the marinade and then when I am ready to use it, it marinates while it defrosts!