Rosemary Ranch Chicken Kabob

1/2 cup olive oil
1/2 cup ranch dressing
3 tbsp Worcestershire sauce
1 tbsp minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 tbspn white sugar, or to taste (optional)
4-5 skinless, boneless chicken breast halves – cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

(Recipe from allrecipes.com)

Lemon Grilled Salmon

2 tsp fresh dill or 3/4 tsp dill weed
1/2 tsp lemon-pepper seasoning
1/4 tsp garlic powder
1 salmon filet (1-1 1/2 lbs)
1/4 cup brown sugar
3 tbsp chicken broth
3 tbsp vegetable oil
3 tbsp soy sauce
3 tbsp finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Sprinkle dill, lemon-pepper and garlic powder over salmon.  Place in a large resealable bag or shallow glass baking dish.  Combine brown sugar, broth, oil, soy sauce and green onions; pour over the salmon.  Seal or cover and refrigerate for at least 1 hour, turning once.

Drain and discard marinade.  Place salmon skin side down (or on foil) on grill over medium heat; arrange lemon and onion slices over the top.  Cook for 15-20 minutes or until fish flakes easily with a fork.

(Taken from Taste of Home Backyard Grilling cookbook)

Orange-Maple Glazed Chicken

1/3 cup orange juice
1/3 cup maple syrup
2 tbsp balsamic vinegar
1-1/2 tsp Dijon mustard
1 tsp salt, divided
3/4 tsp pepper, divided
1 tbsp minced fresh basil or 1 tsp dried basil
1/2 tsp grated orange peel
6 boneless skinless chicken breasts

In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from the heat; set aside.

Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with orange juice mixture.

Grilled Potato Skins

2 large baking potatoes
2 tbsp butter, melted
2 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/2 tsp pepper
1 cup shredded cheddar cheese
3 strips bacon, cooked and crumbled
2 green onions, chopped
Sour Cream

Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch on potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper. Brush on both sides of potato skins.

Grill potatoes, skin side up, uncovered over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position them over indirect heat; grill 2-3 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

Summer Steak and Chicken Kabobs

1/2 cup vegetable oil
1/4 cup soy sauce
3 tbsp honey
2 tbsp white vinegar
1/2 tsp ground ginger
1/2 tsp garlic powder
1 1/2 lbs boneless beef sirloin steak, chicken or a combination of the two, cut into 1″ cubes
1/2 lb fresh mushrooms
2 medium onions, cut into wedges
1 medium green pepper, cut into 1″ chunks
1 medium yellow summer squash, cut into 1/2″ slices

In a large resealable bag, combine oil, soy sauce, honey, vinegar, ginger and garlic powder. Add steak and chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. On 12 skewers, alternately thread steak, mushrooms, onions, pepper and squash. Grill, uncovered, over medium heat for 12-14 minutes or until meat reaches desired doneness. Turn occasionally.

Dilly Vegetable Medly

1/4 cup olive oil
2 tbsp minced fresh basil
2 tsp dill weed
1/2 tsp salt
1/2 tsp pepper
7 small yellow summer squash, cut into 1/2″ thick pieces
1lb. Yukon Gold potatoes cut into 1/2″ cubes
5 small carrots, cut into 1/2″ slices

In a large bowl, combine the first 5 ingredients. Add vegetables and toss to coat. Place half the vegetables on a double thickness of heavy-duty foil (about 18″ square). Fold foil around vegetables and seal tightly. Repeat with remaining vegetables. Grill, covered, over medium heat for 20-25 minute or until potatoes are tender, turning once.