Sweet Chicken Bacon Wraps

First & formost this weekend we celebrate Memorial Day and honor those who gave their lives so that we may be free. Memorial Day also kicks off BBQ & Grilling Season and here's a yummy recipe from Paula Deen! Even though this is for the oven, it adapts well for the grill. Prep Time:25 min Cook Time:30 min Level:Easy Serves:12 to 15 appetizer servings Ingredients • 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) • 1 (1-pound) package sliced bacon • 2/3 cup firmly packed brown sugar • 2 tablespoons chili powder Directions Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp. If you want to ensure that your bacon is crisp, cook it partially in th microwave before wrapping

Copycat T.G.I. Friday’s Jack Daniels Grill Glaze

Prep time: 20 mins Cook time: 2 hours Total time: 2 hours 20 mins Ingredients • 1 head of garlic • 1 Tbsp. olive oil • ⅔ cup water • 1 cup pineapple juice • ¼ cup teriyaki sauce • 1 Tbsp. soy sauce • 1⅓ cup dark brown sugar • 3 Tbsp. lemon juice • 3 Tbsp. minced white onion • 1 Tbsp. Jack Daniels Whiskey • 1 Tbsp. crushed pineapple • ¼ tsp. cayenne pepper

Instructions 1. Preheat oven to 325F. Slice a ½” off the top of the garlic head. Cut the root end to sit flat. Take off some of the outer layers of skin but leave enough to hold the head together. Drizzle with olive oil and wrap in foil. Bake it for 1 hour. Let it cool enough to handle then squeeze out the garlic paste and set aside. 2. Add the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar to a medium pan over medium high heat. Bring the mixture to a boil stirring occasionally. Reduce heat to a simmer. 3. Whisk in the garlic and then the remaining ingredients to the pan. Let simmer for 40-50 min. or until sauce is reduced by half. It should be thick and syrupy and coat the back of a wooden spoon Author: Tara Noland

Churrasco Steak

Serves: 5 Cooking Time: 3 min Ingredients • 1 bunch fresh parsley, chopped (about 1 cup) • 2 cups olive oil • 1/4 cup fresh lime juice • 6 garlic cloves, chopped • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 2 to 2-1/2 pounds beef tenderloin, cut into 1/2-inch slices

Instructions 1. In a medium bowl, combine all the ingredients except the beef; whisk until well combined. Reserve 1/2 cup of the marinade; cover and set aside until serving time. 2. Place the beef in a shallow dish and pour the remaining marinade over the top. Cover and marinate overnight, or at least two hours, in the refrigerator. 3. Preheat the grill to medium-high heat. Drain the beef, discarding any excess marinade. 4. Grill the beef for 3 to 4 minutes for medium doneness, or to desired doneness beyond that, turning halfway through the cooking. 5. Stir the reserved marinade and serve immediately over the beef. Options There are many variations of this dish, including using vinegar instead of lime juice, and adding chopped onions, a bit of coconut milk, or hot sauce to the marinade. After you try it as above once or a few times, you just may want to get adventurous with some of these (or your own) options

Grilled Chicken a L' Orange

Ingredients - 1 orange, grated zest only - 1 medium orange, about 1/3 cup juice - 1 tsp dry mustard - "just a pinch" of cumin - 2 Tbsp optional red wine vinegar - 1/3 c olive oil - 4 boneless, skinless chicken breasts - 2 Tbsp butter - 2 Tbsp flour - 1/2 Tbsp sugar - 1/4 tsp cinnamon - 1/4 tsp dry mustard - 2 Tbsp red wine vinegar - 1/2 c orange juice

Directions 1. In a 9x13 dish make the marinade by combining the first 5 ingredients; zest, juice, mustard, cumin, if using, and vinegar. 2. Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it. 3. Spread another sheet of plastic wrap over the chicken breasts. 4. With flat side of a mallet, pound the chicken to an even 1/2 inch thickness. 5. Remove plastic wrap and place chicken in marinade. 6. Cover and allow to marinate 30 minutes to 1 hour. 7. When you are ready to cook the chicken, preheat the grill. 8. Then prepare the sauce. 9. In a wide skillet, melt the butter over low heat and stir in the flour. 10. Cook this roux over low heat for a minute or two, until it bubbles. 11. Add the sugar, cinnamon, mustard and vinegar and stir until well combined. 12. Whisk in the orange juice, bring the heat up to medium, and stir until thickened. 13. Lower the heat and cover the pan to keep the sauce hot while you grill the chicken. 14. Grill the chicken just until cooked through, 3 to 5 minutes per side. 15. When serving, place the grilled chicken on a heated platter, pour some of the sauce over it and pass the rest of the sauce. 16. Serves 4

Cilantro Chicken

Yield: Serves 6 Prep Time: 15 min Cook Time: 8 min Ingredients: 2 1/2 pounds boneless/skinless chicken thighs, fat trimmed 1/4 cup extra virgin olive oil 1/4 cup minced garlic 1/2 bunch fresh cilantro (a big handful) 3/4 to 1 cup sweet chili sauce

Directions: 1. Place chicken in a large zip baggie. 2. Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long. 3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through. 4. Remove chicken to a platter and brush the sweet chili sauce on top. Tips: *1/4 cup of minced garlic is quite a lot to mince yourself. I like to buy it already minced for this recipe - either fresh or jarred. *If you are preparing this recipe as gluten-free, just be sure to use a brand of chili garlic sauce that is known to be GF.

Grilled Shrimp Tacos

Ingredients • 1/2 cup sour cream • 3 tablespoons mayonnaise • 3 tablespoons milk • 1/2 teaspoon ground cumin • 1 1/2 pounds large shrimp, peeled • 3 tablespoons butter, melted • 2 large garlic cloves, minced • 4 limes, cut into quarters • kosher salt • 8 6-inch corn tortillas • 2 to 3 cups finely shredded green cabbage • bottled green tomatillo salsa

Directions 1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. 2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter. 3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned. 4. Remove from grill. Lightly salt the shrimp. 5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. 6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime. Tip To keep the shrimp from spinning when flipped, thread each on two parallel skewers instead of one.

Honey-Lime Cilantro Chicken

Serves: 4 Prep time: 5 minutes Marinate time: 30 minutes Cook time: 6 minutes INGREDIENTS 1 Knorr® Chicken flavor Bouillon Cube, crumbled 2 Tbsp. lime juice 1 Tbsp. honey 1 Tbsp. chopped fresh cilantro 1 clove garlic, finely chopped 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

INSTRUCTIONS Combine Knorr® Chicken flavored Bouillon Cube and next 4 ingredients. Place chicken in a large plastic bag and add Bouillon mixture. Close bag and marinate in refrigerator for 30 minutes. Remove chicken from marinade, discarding marinade. Grill or broil chicken about 6 minutes or until thoroughly cooked, turning once.

California Pizza Kitchen BBQ Chicken Pizza Recipe

(makes 2 pizzas) Crust: Ingredients: 1 teaspoon Instant Or Active Dry Yeast 1-½ cups warm water 4 cups all-purpose flour 1 teaspoon salt 1/3 cup olive oil Directions: Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Pizza: Ingredients: 2 boneless, skinless chicken breasts 1 (20 oz) bottle of BBQ sauce Olive oil, for drizzling Salt, for sprinkling 1 (16 oz) block Mozzarella cheese, sliced thinly 1/2 whole red onion, cut in half and sliced very thin Chopped cilantro, to taste

Directions: Preheat oven to 375 degrees. Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside. Increase oven temperature to 500 degrees. Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly. Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time

Barbecue Fries

Serves 4 Hands-on Time: 10m Total Time: 40m Ingredients • 5 tablespoons olive oil • 6 tablespoons barbecue sauce • 1/2 to 1 teaspoon hot pepper sauce • 1/2 teaspoon black pepper • 1/2 teaspoon paprika (optional) • 1/4 teaspoon ground cumin (optional) • 2 pounds russet or baking potatoes (3 potatoes), scrubbed • sour cream (optional) Directions 1. Heat oven to 450° F. 2. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. 3. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using). 4. Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).

Cola Barbecue Sauce

Yield: 3 3/4 cups Prep Time: 15 min Cook Time: 15 min ingredients: 1 1/2 cups cola (or pepsi) 1 1/2 cups ketchup 6 tablespoons worcestershire sauce 4 tablespoons steak sauce (such as A-1) 1 tablespoon chipotle Tabasco sauce (or 2 teaspoons liquid smoke) 1 1/2 teaspoons dried onion flakes 1 1/2 teaspoons dried garlic flakes 3/4 teaspoon freshly ground black pepper Regular Tabasco sauce or Frank's Hot Sauce, optional (add a few drops if you like things spicy) directions: 1. Combine ingredients, whisk together and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes, stirring often, until sauce has reduced slightly and thickened. 2. Use sauce immediately or transfer to a large jar. Cool completely, then cover and refrigerate (will keep for several weeks). Source: RecipeGirl.com

Smoked Beer Butt Chicken

INGREDIENTS: 1 (3 pound) whole chicken 1/4 cup vegetable oil 3 tablespoons liquid smoke flavoring 1 clove garlic, peeled 2/3 (12 ounce) can beer sea salt to taste ground black pepper to taste 1 pinch garlic salt, or to taste 1 small whole potato DIRECTIONS: 1. Preheat grill for medium heat and lightly oil the grate. 2. Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick. 3. Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).

Chicken Satay

INGREDIENTS: 4 tablespoons creamy peanut butter 1/3 cup soy sauce 1/2 cup lemon or lime juice 1 tablespoon brown sugar 1 tablespoons curry powder 4 cloves garlic, chopped 1 teaspoon hot pepper sauce 6 skinless, boneless chicken breast halves - cubed

DIRECTIONS: 1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best. 2. Preheat a grill to high heat. 3. Weave the chicken onto skewers, then grill for 5 minutes per side

Grilled Chicken with Apricot-Balsamic Glaze

Serves 6-8 2 Tbs. unsalted butter 1/2 cup apricot preserves (preferably without corn syrup; I like St. Dalfour's) 3 Tbs. balsamic vinegar 1/2 tsp. crushed red pepper flakes 1/4 tsp. chopped fresh rosemary Kosher salt Vegetable oil for the grill Two 4-lb. chickens, each cut into 8 pieces, or 5 to 6 lb. good-quality bone-in skin-on chicken thighs, drumsticks, and breasts, each breast half cut into two pieces Freshly ground black pepper

In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.) Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate. Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil. When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve. make ahead tips The apricot glaze can be made up to a day ahead and stored covered in the refrigerator. Before using, warm over low heat to loosen the consistency.

Wisconsin Bratwurst

Wisconsin Bratwurst

INGREDIENTS:

2 pounds fresh bratwurst sausages 2 onions, thinly sliced 1 cup butter

6 (12 fluid ounce) cans or bottles beer 1 1/2 teaspoons ground black pepper 10 hoagie rolls

DIRECTIONS:

1.	Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
2.	Preheat grill for medium-high heat.
3.	Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls

Grilled Chicken Breasts with Green-Olive Relish

4 boneless, skinless chicken breast halves
About 3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 lb. whole green olives (about 1-1/2 cups), such as Lucques or Picholine, rinsed, pitted, and coarsely chopped
1/4 cup blanched almonds, lightly toasted and roughly chopped
2 Tbs. capers, rinsed and coarsely chopped
2 Tbs. roughly chopped fresh flat-leaf parsley
2-1/2 tsp. finely grated lemon zest
1-1/2 tsp. chopped fresh thyme
1 small clove garlic, pounded to a paste with a pinch of salt

Prepare a hot grill fire.

Put one chicken breast on one side of a large piece of plastic wrap. Drizzle about 1 tsp. oil on the breast and loosely fold half of the plastic wrap over the chicken. (There should be enough room to allow the chicken to expand when you pound it.) Using a meat mallet or a heavy sauté pan, pound the chicken so that it’s about 1/2 inch thick. Discard the plastic wrap and repeat the process with the remaining breasts. Season the chicken with salt and pepper on both sides, and coat with 2 Tbs. of the oil. Let sit at room temperature while you prepare the other ingredients.

In a medium bowl, combine the olives, almonds, capers, parsley, lemon zest, thyme, garlic, and 1/2 cup of the oil.

Lay the chicken on the grill and cook, undisturbed, until it has grill marks, 2 to 3 min. Flip the chicken and continue to grill until it’s cooked through, about 2 to 3 min. more. Transfer to a clean cutting board. Let rest for 2 to 3 min. Holding your knife at an angle, cut the chicken into 1/2-inch-thick slices and arrange them on a platter or on four dinner plates. Spoon the relish on top or to the side of the chicken and serve immediately.

Grilled Shrimp Scampi

Grilled Shrimp Scampi

Ingredients:

1/4 cup olive oil 1/4 cup lemon juice 3 tablespoons chopped fresh parsley 1 tablespoon minced garlic or more

ground black pepper to taste crushed red pepper flakes to taste (optional) 1 1/2 pounds medium shrimp, peeled and deveined

Directions:

1.	In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2.	Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
3.	Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

Margarita Grilled Shrimp

Margarita Grilled Shrimp

Ingredients:

1 pound shrimp, peeled and deveined 2 cloves garlic, minced 2 tablespoons fresh lime juice 3 tablespoons olive oil 2 teaspoons tequila

3 tablespoons fresh chopped cilantro 1/4 teaspoon ground red pepper 1/4 teaspoon salt 4 bamboo skewers, soaked in water for 20 minutes

Directions:

1.	Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate at least 30 minutes.
2.	Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.
3.	Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.

BBQ Rub

BBQ Rub

This can be used on beef, pork or chicken. Apply it at least 1 hour before cooking. Use smoked paprika for the best flavor.

Ingredients:

1 tablespoon garlic powder 2 tablespoons ground black pepper 1 tablespoon salt 1 tablespoon mustard powder 1 tablespoon chili powder

1 tablespoon ground cumin 1 tablespoon brown sugar 4 tablespoons ground paprika 1/2 teaspoon dried oregano

Directions:

1.	In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.

Rosemary Ranch Chicken Kabobs

Rosemary Ranch Chicken Kabobs

Ingredients:

1/2 cup olive oil 1/2 cup 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 for 30 minutes.
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.