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.

Provencal Tomatoes

** Recipe from A Feast for the Eyes **

* 6 ripe tomatoes (2 1/2 - 3" in diameter)
* 1 1/2 c. fresh white bread crumbs or Panko bread crumbs
* 1/4 c. minced scallions, white & green parts (2 scallions)
* 2 Tbl. minced fresh flat-leaf parsley
* 2 tsp. minced garlic (2 cloves)
* 1/2 tsp. minced fresh thyme
* kosher salt
* ground black pepper
* 1/2 c. grated Gruyere cheese
* olive oil

Heat oven to 400. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomatoes halves in a baking dish. In a bowl, combine the bread crumbs, scallions, basil**, parsley, garlic, thyme and 1 tsp. salt. NOTE: The crumb mixture will be dry, so add a drizzle of olive oil or melted butter into the mixture to make it bind. Sprinkle the tomato halves generously with kosher salt & pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake for 15 min, or until they’re tender. Sprinkle with cheese, drizzle with olive oil & bake for 30 sec. or more. Serve hot or at room temperature.

Parmesan Chicken

** Recipe from A Feast for the Eyes **

* 4 - 6 boneless, skinless chicken breasts
* 1 c. flour
* 1 tsp. kosher salt
* 1/2 tsp. ground black pepper
* 2 exl. eggs
* 1 Tbl. water
* 1 1/4 c. dry bread crumbs
* 1/2 c. freshly grated Parmesan cheese, plus extra for garnishing
* unsalted butter
* olive oil
* salad greens, enough for 6, rinsed & dried
* Lemon Vinaigrette, recipe follows

Lemon Vinaigrette:
* 1/4 c. fresh squeezed lemon juice (2 lemons)
* 1/2 c. olive oil
* 1/2 tsp. kosher salt
* 1/4 tsp. ground black pepper
Combine all ingredients in a small bowl.

Pound the chicken breasts until they are 1/4" thick. Combine flour, salt, & pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbl. of water. On a third plate, combine the bread crumbs and 1/2 c. grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture & dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 Tbl. of butter and 1 Tbl. of olive oil in a large saute pan & cook 2 - 3 chicken breasts on med-low for 2 - 3 min. on each side, until cooked through. Add more butter & oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

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.

Crispy Baked Chicken W/ Teriyaki Sauce

** Recipe from Annie's Eats **

Sauce:
* 3 Tbl. soy sauce
* 3 Tbl. freshly squeezed orange juice
* 3 Tbl. sake
* 3 Tbl. sugar
* 3 Tbl. mirin
Chicken:
* ½ c. all-purpose flour
* ½ tsp. garlic powder
* 2 tsp. salt
* ½ tsp. pepper
* 2 large eggs
* 1½ c. Panko breadcrumbs
* 1 lb. boneless, skinless chicken breasts (about 2-3)
* Nonstick cooking spray
For sauce: combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened. Remove from the heat and set aside.
Heat oven to 475. In a shallow bowl or pie plate, whisk together the flour, garlic powder, salt and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.
Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the Panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces. Once all the chicken pieces are in place, spray lightly with cooking spray.
Bake for 15 min, until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving. Serve with the teriyaki dipping sauce.

Ranch Dressing

** Recipe from Annies Eats**
* ¾ c. mayonnaise
* ¾ c. sour cream
* 1 Tbl. olive oil
* 1 Tbl. lemon juice
* ¼-1 c. buttermilk
* 1 small bunch chives
* small handful parsley
* 1 clove garlic, chopped
* ½ tsp. kosher salt
* freshly ground black pepper
Combine all of the ingredients in a blender or food processor starting with ¼ c. of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Taste and adjust seasonings as necessary. Store in an airtight container in the refrigerator.