Honey Garlic Pork Chops

** Recipe from Blog Chef **
 
* 1 c. ketchup
* 1/3 c. honey
* ¼ c. soy sauce
* 2 garlic cloves (minced)
* 1 1/2 lbs. boneless pork chops (6 - 4 oz. portions)
* salt and pepper

In a medium bowl, stir together ketchup, honey, soy sauce and garlic. Set aside.  Lightly season pork chops on both sides with salt & pepper. Brush each chop with sauce to coat.  Grease grill grates of an outdoor grill & heat grill to med-high heat. Place pork chops onto grill, and cook (while basting with sauce often) for about 5 min. on each side or until the meat is cooked through (the internal temp. has reached 145 degrees).

Rosemary Ranch Chicken Kabobs

** Recipe from The Sisters Cafe **

* 1/4 c. ranch dressing
* 1/4 c. olive oil
* 2 Tbl. 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.

Chili-Lime Chicken Kabobs

** Recipe from The Sisters Cafe **

* 2 lg. chicken breast halves (boneless, skinless), about 1.5 lbs
* 1 sweet red pepper
* 1 sweet onion
* 6 Tbl. olive oil
* 3 Tbl. red wine vinegar
* 2 limes, juiced (4 Tbl.)
* 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 & pepper into 2" pieces.  Peel onion & 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 olive oil, vinegar, & lime juice.  Stir in spices. Marinate chicken & vegetables for 4-6 hrs. or overnight.  (You can place the chicken and vegetables in separate shallow containers.  Make sure 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 min, or until juices run clear.

Grilled Spinach Alfredo Pizza

** Recipe from Kraft **

* 1 c. Alfredo sauce

* 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

* 1 tsp. crushed red pepper

* 1 lb. refrigerated pizza dough, at room temperature

* 2 Tbl. olive oil

* 1 c. shredded mozzarella cheese

* 1 boneless, skinless chicken breast (4 oz.), cooked, chopped (about 1 cup)

* 4 slices bacon, cooked, crumbled

Heat grill to medium heat. COOK & stir Alfredo sauce in medium saucepan on medium heat 4-5 min. or until heated through. Stir in spinach and crushed pepper. Keep warm.

DIVIDE pizza dough into 4 pieces. Roll each piece into 12-inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.

TOP with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.

Grilled Chicken Bruschetta

** Recipe from Sisters Stuff **

* 4 small boneless, skinless chicken breast halves (1 lb.)

* 1/4 c. Sun-Dried Tomato Dressing, divided

* 1 tomato, finely chopped

* 1/2 c. Mozzarella Cheese

* 1/4 c. chopped fresh basil or 1 Tbl. dried basil

Heat grill to medium heat. COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbl. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing. PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF).

Grilled Pizza

** Recipe from The Crafting Chicks **

Pizza Dough:
* 1 c. warm water
* 1 Tbl. sugar
* 1 Tbl. yeast
* 2 Tbl. oil
* 2 1/2 – 3 c. flour
* 1/2 tsp. salt

Add yeast and sugar to warm water and oil. Wait until it foams and then add the flour and salt. (For a stiffer dough, use 3 cups of flour.) Cover and let rise until doubled in size. Spread dough out onto a piece of parchment for easy transfer, or shape and put directly on grill. Cook for a couple of minutes until the bottom is cooked. Turn over and add toppings to the cooked side (or take off and let the kids add their toppings and put it back on the grill). Finish cooking the second side. If the bottom is done before the cheese melts, move the pizza to the top rack, and let the indirect heat finish the melting.

Brew House Baby Back Ribs

**Recipe from Kraft **

* 1/2 c. packed brown sugar

* 1/2 c. unsweetened cocoa powder

* 2 Tbl. minced garlic

* 1 Tbl. Onion powder

* 1 Tbl. coarse kosher salt

* 1/2 tsp. ground red pepper (cayenne)

* 4 lb. Pork baby back ribs

* 1 c. BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce

Heat oven to 350. Mix sugar, cocoa powder, garlic and seasonings. Rub onto both sides of ribs. Place in 13x9" foil-lined pan. Bake 1 hr. HEAT grill to medium-high heat; cover grill grates with additional foil. Transfer ribs from pan to grill. GRILL 20 min. or until done, turning and brushing occasionally with barbecue sauce.

Ranch Chicken & Potato Packets

* 1 bag (20 oz) refrigerated cooked new potato wedges
* 6 boneless skinless chicken thighs (about 20 oz), cut in half
* 1 1/4 c. low-fat or regular ranch dressing
* 4 slices precooked bacon, chopped
* 1/4 c. chopped green onions (4 medium)
* 1/2 tsp. coarse ground black pepper

Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray. For each packet, place about 1 c. potato wedges & 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 c. dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion. When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 - 50 min. or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender. Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper

Chipotle Rub

*Recipe from: recipezaar.com - taken from "La Parilla: The Mexican Grill Cookbook"*

* 1/4 c. dried Mexican oregano
* 1/4 c. corn oil
* 5 dried chipotle chiles, stemmed, seeded, & deveined (wear rubber gloves)
* 5 ancho chili, seeded & deveined (wear rubber gloves)
* 25 garlic cloves
* 1 1/2 c. coarse salt

In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant & beginning to brown, about 2 min., & transfer to a small bowl. Cool oregano completely & in an electric coffee/spice grinder grind fine.

In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1-2 at a time, turning them, until puffed & just beginning to brown, about 10 sec. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain & cool until crisp.

Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic & salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer & dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.).