Chicken Cordon Blue Grill Packets

• 2 boneless, skinless chicken breasts cubed
• 300 grams Little Potatoes about 16-20, halved
• 1 cup cooked ham cubed 
• 2 tablespoons canola oil
• 1 teaspoon seasoning salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1 cup shredded Swiss cheese

Instructions

1. Preheat the grill to medium-high, or about 400 degrees F. 
2. In a large bowl, combine all ingredients except for the cheese (chicken through pepper). Stir well.
3. Lay one piece of tin foil on top of another and spray the center lightly with non stick spray. Spoon 1/4 of the chicken mixture into the center of the foil, and fold to seal completely.
4. Grill over direct heat for about 20 minutes, until a meat thermometer inserted in the thickest piece of chicken reaches 165 degrees F. 
5. Open packets and sprinkle each with 1/4 cup cheese. Close the grill for 2-3 minutes, just until melted. Serve.

Steak, Potato and Mushroom Kabobs

• 1 pound steak
• 8 ounces mushrooms
• 1 pound small potatoes
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano

Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.

Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.

Thread the marinaded steak and mushrooms, along with the potatoes, onto skewers.
Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Reseason with salt and pepper and serve immediately.

Salmon with Sweet/tangy marinade

-1.5 pounds salmon filets   

-1/3 cup brown sugar
-1/3 cup water
-1/3 cup soy sauce
-salt and pepper
-garlic powder

Season salmon fillets with garlic powder and salt and pepper.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Or, bake at 425 degrees for 10-15 minutes.

Skinny Bang Bang Shrimp

• -1 lb shrimp (about 50 shrimp), uncooked. shelled, and deveined.
• -10 skewer sticks (optional)
• -3 T plain greek yogurt
• -3 T chopped green onion, plus more for garnish
• -1½ T sweet Thai chili sauce 
• -½-3/4 T sriracha sauce

Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. Set aside. Grill shrimp a few minutes per side.  Brush each hot skewer liberally with the sauce, on both sides and then serve immediately

Mediterranean Tacos

On Sunday, Scott was requesting something Mediterranean grilled for dinner. I was looking to make something easy and use stuff we had on hand. This is what we came up with...

-Chicken breasts (boneless or bone in), we used 4
-Zesty Italian salad dressing
-Flour Tortillas or Pita Bread
-Hummus
-Box of Couscous, prepared*
-Romaine lettuce, sliced thin
-Kalamata olives
-Feta
-Tomatoes, large dice
-Zucchini or cucumbers, thinly sliced

Marinate chicken in salas dressing for few hours and then grill. Scott always like to use his mesquite wood chips while grilling - see this recipe for tips. We used bone in chicken breast...takes about an hour on the grill. I think this Morrocan Chicken recipe would also taste great with these tacos. However, I didn't have these ingredients on hand. While your chicken is grilling, prep your toppings.

When chicken is done, slice into thin pieces (think fajita slices). Start your taco by smoothing some hummus onto a tortilla (we used tortillas because that's what we had...pita would be fab as well!). Next, layer on some chicken and all your favorite toppings. Serve with a side of couscous or do what I did and put the couscous right on your taco. Enjoy!

*You can prepare a box of couscous and serve it as it. However, I prefer to jazz ours up a little bit. After preparing my couscous, I let it sit at room temperature to cool. Once thoroughly cooled, I drizzle with olive oil and then add in some veggies....zucchini, yellow squash, chopped tomatoes, carrots. Then I dump in a container of feta (we LOVE feta!!) and gently mix. This makes a meal in itself...I love to eat this stuff for lunch.

Mesquite BBQ Drumsticks

I finally got Scott to type up his drumstick recipe for me. I am still not a huge fan of meat on bone, but this chicken is awesome. The boys love it. Happy grilling!

-2 handfuls dry mesquite woodchips in heavy aluminum foil x 2
-chicken drumsticks (I think he usually buys a package of 10)
-Kraft Zesty Italian salad dressing

Poke some holes in foil to allow smoke to escape. Place over indirect heat in 300 degree grill. Replace with 2nd set of woodchips about 30 minutes in for fresh smoke.

Place chicken on grill without any marinade. Turn chicken every 5 minutes. After about 20 minutes, begin pouring Kraft Zesty Italian dressing over chicken. Will use about ½ of a 16 oz. bottle. The dressing has oil in it and will cause flare ups.

Cook chicken about 45-55 min.

Marinated Flank Steak on the Grill

**This has been one of our favorites for years!

• Flank Steak
• 2 teaspoons mustard
• 2 tablesppons red wine vinegar
• 1/2 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup oil
• 2 tablespoons Worcestershire sauce
• Pepper
• 1/2 teaspoon garlic powder

Mix ingredients above together. Pour over meat and marinade for at least 24 hours, turning meat occasionally. After marinating, drain, and save marinade. Heat it to serve with meat.

Grill flank steak over hot coals as follows:

• 5 minutes (flip) 5 minutes
• 4 minutes (flip) 4 minutes
• 3 minutes (flip) 3 minutes
• 2 minutes (flip) 2 minutes
• 1 minute (flip) 1 minute

Let meat rest to hold in juices. Slice meat at an angle and thin.