2  lbs  boneless, skinless chicken breasts, cut into 2-inch chunks
1/4  cup olive oil
Salt & pepper

Soak a package of bamboo skewers in warm water for 20 to 30 minutes; drain. Preheat grill to medium-high.

Thread 3 pieces of chicken on each skewer. Brush chicken with olive oil and sprinkle with salt and pepper. Douse a paper towel with vegetable oil and, holding it with tongs, carefully oil grill grate (or, away from heat, mist grill grate generously with nonstick cooking spray). Arrange chicken skewers on grill so that they are not touching. Cover grill. Grill chicken until cooked through, 6 to 8 minutes, turning once.


Burger Sliders

4  slices cooked bacon
1  onion, finely chopped
2  garlic cloves, minced
3  lbs ground beef
2  tablespoons Worcestershire sauce
Salt and pepper
12 slices of cheese cut in half to make 24
24 small dinner rolls

In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 2 Tbsp. bacon fat. Cook onion in bacon fat until translucent, about 3 minutes, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon when cool enough to handle.

In a large bowl combine beef, bacon, onion mixture, Worcestershire sauce and salt and pepper, and mix well. Form into 24 small patties and chill.

Preheat grill to medium; oil when hot. Cook burgers for about 7 minutes for medium rare, turning once halfway through. Serve burgers on rolls.

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Side Dishes:

Honey- Chipotle Oven Cooked Corn

2 Canned chipotle chiles in adobo sauce (I use only two of chilies and a spoonful of sauce, not the whole can)
1/2 Cup melted unsalted butter
1/3 Cup honey
1 Garlic clove or 1 tbsp of minced garlic
1/2 Tsp. salt
6 ears fresh corn (I use the corn cobs without the husks and silk.)
6 sheets of aluminum foil to wrap corn in.

Preheat oven to 400 degrees
Combine chiles, butter, honey, garlic and salt into a blender and pulse until smooth.
Clean each piece of corn and place each cob on a piece of aluminum foil.
Take honey-chipolte mixture and rub generously on each piece of corn.
Wrap up corn in the foil loosely securing the ends and top to avoid juice leaking out onto the oven.
Place corn onto a large cookie sheet or baking pan seam side up.
Bake corn for 35-40 minutes or until desired tenderness. Bottom of corn will form a crunchy texture which compliments the corn.

Side Note: You can always take the corn and cook them on the grill over medium indirect heat in the foil for about 40-45 minutes.


Grilled Asparagus Skewers

16  thick asparagus spears (1 lb.)
1  tablespoon soy sauce
1  teaspoon dark sesame oil
1  garlic clove, minced
2  teaspoons toasted sesame seeds 
1/4  teaspoon black pepper
Pinch of salt

Preheat grill to high heat.

Soak skewers in cold water for at least 10 minutes. Trim the tough ends of asparagus off and group them in sets of four. Thread 2 (3-inch) skewers through the set of spears 1 inch from each end, will look like a raft(one skewer at top and one at bottom of spears). Repeat procedure with remaining asparagus spears.

Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt. Serve warm.

Side Note: Placing asparagus spears on soaked wooden skewers makes them easier to flip and grill evenly on both sides as well as keeping them from falling through the grate.


Quick Chili Baked Beans

1 can any style baked beans (I use Bush's beans w/ maple)
1 can hormel chili no beans
1/4 cup bbq sauce
1/4 cup light brown sugar packed tightly

(use grill after meat has been cooked or use the oven set at 350 degrees)
Mix all ingredients in a cooking dish sprayed with cooking spray. Heat until bubbly and a nice crust forms on top. Usually about 35 minutes.

Side note: Add frito corn chips during last five minutes of cooking for a twist on the dish.

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Desserts:

Tropical Fruit Salad

2 20 oz cans of pineapple chunks or rings cubed and drained- RESERVE 1/2 cup juice
3 Tbsp. honey
1/2 Cups fresh lime juice
1 Tsp. grated orange rind
1 Tsp. grated lime rind
6 medium oranges, peeled and sliced
4 Kiwi fruits, peeled and sliced
2 papayas OR mangos peeled and cubed

Optional garnish: 1/2 cup sweet coconut shredded

Drain pineapples reserving 1/2 cup of juice. Mix together, pineapple juice,honey, lime juice,orange rind and lime rind into large bowl. Add pineapples and remaining fruits and toss lightly covering all fruit.
Cover and chill for at least 8 hours.Garnish with coconut if desired.


Simple Grilled Peaches

4 Medium sized peaches, pitted and halved
1 tsp. olive oil
Zest from one lime

Preheat grill to medium. Brush cut side of peaches with olive oil and place on grill cut-side down. Cook about 3 minutes or until grill marks appear. Turn and grill until the skin starts to shrivel and the peach softens, about 4 minutes. Garnish and serve with the lime zest.

Side Note: You can use grilled peaches as an ice cream topping.


Grilled Banana Smores

3  small bananas, cut into 1-inch pieces
12  individually wrapped squares dark chocolate
12  graham cracker sheets, halved

Thread banana pieces onto 3 (8-inch) metal skewers. Place skewers on a grill rack coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until soft. Place 1 square dark chocolate onto 1 graham cracker half. Top with hot banana pieces and another graham cracker half. Repeat with remaining ingredients.

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Dry Rubs

Calypso Rub

1 cup chicken broth
1/2 cup of orange juice
2 tablespoons dark rum
2 tablespoons lime juice
2 tablespoons brown sugar
1 clove of garlic
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground clove

Mix together and place in plastic bag. Whatever meat you are going to use place in bag and marinate at least 4 hours.


 Brown Sugar Brisket Rub

1/3 cup brown sugar
1/3 cup salt (coarse salt works best)
1/3 cup paprika
1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
1/3 cup ground black pepper

Mix ingredients and pack firmly around brisket 12-24 hours before smoking. Wrap in plastic wrap or place in a large plastic bag. This rub can be stored for several days, but after a week or two the
brown sugar will crystallize.


Kansas City Rib Rub

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Combine all ingredients together and transfer to an air tight container.


Mustard Rub

2 cups Dijon mustard (change mustard type to change flavor)
1 cup minced parsley
1/2 cup dried orange or lemon peel
1/2 cup rosemary leaves, crushed
1/4 cup black pepper
1 tablespoon salt

Mix together. Store in refrigerator in an airtight container.


Basic Pork Rub

1/3 cup paprika
1/4 cup black pepper
1/4 cup sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne

Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

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