Bacon Wrapped Chicken and Pineapple Kabobs

1 pkg bacon (not thick-sliced)

3-4 boneless, skinless chicken breasts

1 fresh pineapple, cut into chunks

1 recipe Teriyaki Sauce

Teriyaki Sauce:

1/2 c. granulated sugar

1/2 c. soy sauce

1/8 c. rice vinegar

1 tsp garlic

1/2 tsp ground ginger

1/4 tsp black pepper

1 Tbsp cornstarch

1 Tbsp cold water

To make the Teriyaki Sauce: Combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper in a small saucepan.  Bring to a  boil over medium-high heat.  While the soy sauce mixture is heating, whisk together cornstarch and cold water.  When the soy sauce mixture comes to a full boil, whisk in cornstarch mixture and stir sauce until thickened and clear.  Remove from heat and allow to cool.

For the kabobs:

• *Note* If you're using wooden skewers, soak them in water for a little while prior to preparing the kabobs. This will prevent extra charring of the sticks when grilling. 
• Cut the bacon into thirds. Cut the chicken into bite-sized pieces; you'll want roughly as many pieces of chicken as you have of bacon.
• Set up a workstation with kabob skewers, chicken, bacon, and pineapple, plus a shallow dish, cookie sheet, or heavy-duty zip-top plastic bag for marinating the skewers.
• Wrap a piece of bacon around a piece of chicken and poke the skewer through it.  Push the meat all the way to the bottom.  Top with a pineapple chunk.  Repeat the process so there are three pieces of bacon-wrapped chicken on the skewer and two pineapple chunks.  Do the same for your remaining skewers.  
• Place the skewers on a cookie sheet lined with foil.
• Reserve 1/2 cup of Teriyaki Sauce and pour the remaining sauce over the chicken.  Marinate for 4-8  hours (I let it sit overnight).
• If you choose to cook these on a grill, preheat the grill to medium-high heat (about 400 degrees F).  Place skewers on grill and baste with reserved Teriyaki Sauce.  Cook for 7 minutes, turn, baste, and cook for another 7 minutes, approximately.
• To cook these in the oven, preheat oven to 400 degrees F. and place on a foil-lined baking sheet.  Cook for 20 minutes, turning and basting once.

Fast Chicken (For the grill)

I recently tried this recipe for the first time and was impressed! Everyday ingredients put together with the result being a really easy, simple and yet absolutely delicious way to do chicken on the grill. Left over chicken works well for chicken Caesar wraps or BBQ chicken pizza.
- 1/2 cup soy sauce
- 1/4 cup cooking oil
- 1 tbsp ketchup
- 1/4 tsp garlic powder
- 3 lb chicken breasts (or pieces)

Mix soy sauce, oil, ketchup and garlic powder in small bowl. Dip chicken pieces in sauce. Place on greased grill over medium heat until chicken is cooked on both sides (about 12-15 minutes per side). Brush with sauce a time or two while grilling.
Thanks to Claudette for sharing the recipe!

Tomato and Cheese-Stuffed Baked Potatoes

These are a bit different from your average baked potato. Sometime you have to change it up a bit! Tried these for the first time and we loved them.

• 3 potatoes (8 to 10 oz each)
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• 1/2 cup sour cream
• 1/2 tsp salt
• 3/4 cup chopped tomatoes*
• freshly ground black pepper

Prick potatoes several times with a fork; place on paper towel in microwave. Microwave on high 10 to 15 minutes, turning potatoes over several times, just until potatoes are almost tender. Let stand for 10 minutes.

Heat bbq. Cut potatoes in half lengthwise. With spoon, scoop out pulp from each potato, leaving 1/4 inch layer in each half. Chop potato pulp; place in large bowl. Add cheese, onions, sour cream and salt; mix lightly to combine with potato pulp. Gently stir in tomatoes. Spoon mixture into potato shells; sprinkle with pepper.

When grill is heated, place potatoes on grill over medium heat; close bbq. Cook 10 to 12 minutes or until cheese is melted.

*I was out of tomatoes, so I left them out.

**I think next time I make these I'll add some chopped, cooked bacon. Great flavor.

Teriyaki Sirloin Steak

Darren and I had this meal for our 1st anniversary, and we absolutely loved it!

Teriyaki Sirloin Steak

• 1/2 cup soy sauce
• 1/4 vegetable oil
• 1/4 cup packed brown sugar
• 2 tsp ground mustard
• 2 tsp ground ginger
• 1 tsp garlic powder
• 1 to 1-1/2 pounds boneless beef sirloin steak (3/4 inch thick)

In a large resealable plastic bag, combine the first six ingredients; add the steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness.

Yield: 4-6 servings

* I had this steak marinating for 24 hours before we ate it and it was the most tender steak I have ever had. Absolutley delicious!

Bean Burgers

Don't knock 'em till you've tied em!

My handsome husband made up this recipe a while ago when we are craving the BBQ, but wanted a healthier (and even cheaper!) alternative to beef. He's made them a number of times since and has asked me to add the recipe to the blog!

Ingredients:
1 can corn
1 can chick peas
1 can black beans
A few pressed/minced cloves of garlic
1 egg
Breadcrumbs

Directions:
Drain and rinse canned ingredients (no need for the excess salt!); blend in food processor, along with garlic, in batches (as much as your food processor can handle at a time). Once combined and all mashed up, place in large bowl, add egg, and combine with well washed hands. Add breadcrumbs until 'batter' is able to stick together on it's own just like if you were making beef burgers.
Form into patties (about 10), BBQ, and enjoy!

Notes:
1) I like mine dressed with light mayo, Thai peanut sauce, a leaf of lettuce, and thin slices of bell pepper.
2) He usually only makes about 8 patties and forms the rest into meatballs - fantastic for a ground beef substitute in spaghetti!!
3) They freeze really well, so instead of BBQ all of them, just throw some ready-made patties in the freezer and treat just as you would frozen beef patties.




Sorry there's no pic... but I will add one next time we have 'em.