Sweet & Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

 

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

Montery Chicken

Ingredients

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Marinade
2 tsp Montreal Steak Seasoning
1/4 c. Olive Oil
2 TBSP Soy Sauce

Grill, then top with remaining ingredients. Put in preheated oven (400F) and bake for 5 min. Just enough time to get the cheese to melt.

Chris' Bay Area Burger

Ingredients

• 1 pound ground beef
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil leaves
• 4 hamburger buns, split

Directions

1. Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
2. Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.

Jenny's Grilled Chicken Breasts

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/2 cup lemon juice
• 1/2 teaspoon onion powder
• ground black pepper to taste
• seasoning salt to taste
• 2 teaspoons dried parsley

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
3. Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

Fired Up Southwest Fajitas

Ingredients

• 1 (1.25 ounce) package McCormick® Grill Mates® Southwest Marinade
• 1/4 cup olive oil
• 1 lime, juiced
• 2 tablespoons water
• 1 1/2 pounds flank steak
• 1 bell pepper, cut in strips
• 1 onion, cut in strips
• 1 (23.5 ounce) package burrito-style flour tortillas
• salsa
• sour cream
• shredded cheese

Directions

1. Combine Southwest Marinade, oil, lime juice and water in a self-closing plastic bag. Pierce steak with fork. Add steak, pepper and onion strips to marinade. Close bag. Turn bag to coat meat and vegetables. Refrigerate 30 minutes or longer for extra flavor.
2. Remove meat from marinade. Grill or broil to desired doneness. Lift vegetables from marinade; place in heated skillet or grill pan. Saute vegetables over medium-high heat until tender. Discard any leftover marinade.
3. Cut meat into thin slices. Serve in warmed tortillas with vegetables; garnish with salsa, sour cream or shredded cheese, if desired. Fold over edges of tortilla.

Delicious Grilled Hamburgers

Ingredients

• 1 pound lean ground beef
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid smoke flavoring
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• seasoned salt to taste

Directions

1. Preheat a grill for high heat.
2. In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
3. Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.

TAKK's Fajitas & Salsa

recipe from my SIL, Tami
Fajita Meat and Peppers
1 lime
salt
handfull of chopped cilantro
pepper
Chicken - package of around 3-4 pnds boneless skinless. or use skirt steak.
 
Directions:
1. slice each piece of meat in half (but leave connected at the seam) and then in half again (but connected at the seam) so that you have a long thin piece of meat.
2. Squeeze some fresh lime juice on each of the thinly sliced chicken pieces, sprinkle some salt (I like sea salt), some cilantro, and pepper on each.  
3. Roll each piece up, put them in a bowl or plastic bag and marinate in fridge at least 1hr. 
4. Unroll chicken, and Grill on grill to preference
 
Peppers: 
2 cloves garlic minced
3 large bell peppers, red, green, orange or yellow (whatever you prefer) sliced lengthwise
1 onion, slice long wise in wedges and separated
salt to taste
peper to taste 
tomatoes are optional, I also like to added zuchinni chopped like the peppers
Directions:
saute onions and garlic, salt and pepper for a couple of minutes, add peppers, add zuchinni a couple minutes later , salt and pepper to taste, add tomatoes at the end (these only need to cook 1 minute or so)saute until slightly translucent, but don't overcook. 
 
Salsa: serves 6-8 people?
Ingrediants:
2 cans 10 z chopped tomatoes ( could use 3 or 4 fresh tomatoes or 6-8 romas)
1/4 can of diced tomatoes and green chilies (aldi sells this, its very spicey/hot)
1/4 or 1/2 white or red onion or sweet onion (depends on preference)
handfull or two of cilantro
 
Directions:  In blender add ingrediants except  seasoning and lime
Pulse until ingrediants are at the desired size/smoothness (leave chunky or blend smooth)
season with desired ammount of garlic powder and salt (to taste)  I usually add 1-2 teaspoons garlic powder and 1 or 1.5 teaspoons salt (that's a guess)
add lime juice just before serving or at least the same day you plan on eating it 
 
stores in fridge for 1/2 a week as long as you don't add the fresh lime juice

'Octoberfest' Sausage Tin Foil Dinner

Super easy and I love it because they are individual packs, therefore, the ingredients are catered to the individuals likes. Also a lot of fun for the kids to put there own together! Great for a simple camp fire dinner as well.

Basically you just slice up sausage and whatever veggies you like (for me that would be potatoes, carrots, onion, squash, zucchini, bell peppers) and mix it with "Mustard Madness" (about 1 1/2 TBSP per packet)

Mustard Madness
1 1/2 tsp dijon mustard (regular yellow mustard also works)
2 TBSP lemon juice
3 TBSP vegetable oil
pinch of salt & pepper

Chicken Club Sliders

Makes 8
Ingredients
Bacon
1/3 cup EVOO
1 lemon, juiced
2 large cloves garlic, finely chopped
pinch of thyme
pinch of parsley
pinch of sea salt and black pepper
1 1/2 pounds chicken

Directions
1. Fry or Bake the bacon
2. Preheat outdoor grill to med-high
3. Whisk together the EVOO, lemon juice, garlic, thyme, parsley, salt & pepper. Add the chicken and let marinade for at least 10 minutes. Grill, turning occasionally, until cooked through, 10 to 12 minutes.
3. Toast the buns, add bacon and other toppings (we like lettuce, onion, ranch & Frank's Hot Sauce)