Grilled Pineapple-Chicken Kabob Packets

1/3     cup pineapple preserves

2        tablespoons packed brown sugar

1        tablespoon soy sauce

1/4     teaspoon crushed red pepper

4        boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)

1        medium red bell pepper, cut into 1 1/2-inch cubes

1        medium green bell pepper, cut into 1 1/2-inch cubes

1        cup pineapple chunks

1/4     teaspoon salt

• 1 Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
• 2 Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• 3 Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

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Expert Tips

This new twist takes the work out of kabobs. Instead of skewering the vegetables and meat and brushing with the glaze, they are combined in a simple packet and grilled.
Substitute your favorite preserves for the pineapple variety in this recipe.

Slow Cooker Pineapple-Pork Tacos

1        lb boneless pork shoulder roast, trimmed

1        package (1 oz) Old El Paso® taco seasoning mix

1        can (8 oz) pineapple tidbits in juice, drained

2        teaspoons lime juice

1        package (4.6 oz) Old El Paso® taco shells

3/4     cup shredded Cheddar cheese (3 oz)

1 1/2   cups shredded lettuce

3/4      cup chopped tomato

1/3      cup sour cream

1/3      cup Old El Paso® salsa

• 1 Spray 3- to 4-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle with taco seasoning mix. Cover; cook on Low heat setting 7 to 9 hours or until pork pulls apart easily with fork.
• 2 Remove pork from slow cooker; shred pork. Stir into liquid in slow cooker. Stir in pineapple and lime juice.
• 3 To serve, divide pork among taco shells (about 1/4 cup each), and top with remaining ingredients.

Oaxacan Grilled Corn Cost per serving: 60¢

Leave a couple of inches of stalk on the end of each ear of corn to make a good handle. Pull off a piece of the husk and use it to tie up the rest decoratively, as shown.

8 ears fresh corn, with husks

3 tablespoons unsalted butter, melted

2/3 cup mayonnaise

1 tablespoon chili powder

1/2 cup grated Parmesan

2 limes, cut into wedges

Salt and pepper

Preparation

1. 1. Pull down corn husks and remove silk. Place husks back over corn and soak in large bowls filled with cold water for 30 minutes.
2. 2. Preheat a gas grill to medium. Drain corn on paper towels and pat dry, pull down husks and brush kernels evenly with butter. Place husks back over corn and tie ends with kitchen twine to keep in place. Arrange corn flat on grill with string ends away from direct heat and cook, turning often, until tender, 20 to 25 minutes.
3. 3. Cut away twine and pull down husks. Spread mayonnaise on each ear, then sprinkle with chili powder and Parmesan. Serve with lime wedges and salt and pepper for seasoning.

Melon-Pineapple Salsa Cost per serving: 98¢

For a refreshing twist on salsa, try this recipe which incorporates fruit. It gives whatever you serve it with a tangy burst of flavor.

3 cups diced ripe yet firm cantaloupe, from a 3-lb. melon $

Click to see savings

2 cups diced fresh pineapple, from a 2-lb. pineapple

1 red bell pepper, seeded and diced $

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1/2 red onion, diced

1 tablespoon grated fresh ginger

1 small jalapeño, seeded and minced

2 tablespoons lemon or lime juice

1/4 cup chopped fresh mint leaves

2 tablespoons olive oil $

Click to see savings

Salt and pepper

Preparation

1. In a large bowl, mix melon, pineapple, bell pepper, onion, ginger, jalapeño and lemon or lime juice. Stir well, cover and chill for at least 30 minutes or up to 6 hours. Just before serving, stir in mint and oil and season with salt and pepper. Serve cold.

Creekside Potatoes

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients

• 12 Slices Bacon
• 6 Large Potatoes Sliced
• Salt and Pepper
• 2 Small Onions Chopped
• 1 Large Green Pepper Chopped
• Foil
 

Instructions

1. Place 6 slices of bacon on two long strips of foil (laid out to make a packet).
2. Add half of the potatoes and season them with salt and pepper
3. Add half the onions and half the peppers
4. Repeat layering with remaining ingredients.
5. Close foil to create packet and grill lowered onto coals for 20 minutes.
6. Flip and grill for additional 15 minutes.

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3 Ways To Cook Clams & Mussels Like A Pro

If you’re looking for easy meal ideas or impressive appetizers and starters, clams and mussels fit the bill perfectly. Beginner cooks can prepare these with confidence and they make an impressive, tasty dish with little effort.
Here are three different ways to cook them (steaming, oven cooked and grilling), including instructions for how to clean them. I’ve also added a few tips at the bottom for buying, storing and portion guidelines.
Since the directions below apply to both clams and mussels, I’ll keep things simple and refer to them both as shellfish or mollusks instead of individually.
Quick Notes:

• These little guys aren’t a treat when overcooked, but it’s impossible to give a specific time for cooking (since it depends on mollusk size, quantity and even the cookware used). Cook just until shells pop open wide (that’s how to tell when they’re done).
• When steaming, keep liquid at a minimum so the mollusks aren’t boiled. This is another instance where specific amounts are difficult to give since it depends on the pan or cookware size being used and the amount being cooked. But don’t worry, you won’t mess this up!

How To Clean & Prep

• If you buy them pre-cleaned: Place the mollusks in a colander and rinse well with cold water.
• If not pre-cleaned: Scrub with a stiff brush or scrubber under cool running water. Place them in a large bowl or pot then cover with cold water (you’ll want the water level a few inches above the top of the clams). Add approximately 2/3 cup of sea salt per 2 quarts (8 cups) water, then mix the water and clams with your hands to distribute salt. Allow to sit for about an hour then drain, rinse well to get rid of any loose grit and fill with a fresh batch of water, soak for another 20 minutes. Rinse and repeat again. This should be enough to get rid of any sand and grit.
• Tip: Some add cornmeal to the salt water (about 1/2 cup per large pot) believing it helps encourage them to purge any sand they’re holding inside the shell.
• Examine each shell and remove any strings of beard you see, simply pull off with your fingers or a knife. Pull back towards the hinge end.
• Check for any cracked or damaged shells, toss them in the garbage.
• Scrape off any barnacles with a knife.
• There will likely be some in the batch with open shells, snap them smartly with your fingers or tap them against a hard surface. If they don’t close, throw them out (they’re likely dead).

To Steam:

• The secret to steaming is to use just a bit of liquid, use too much and you’ll boil the meat instead of steaming it.
• Add enough liquid to cover the bottom of a deep pan or stockpot completely and then some (about 1/4″ deep), heat on medium to high heat. You can use water, white wine, beer, with even some fresh lemon juice and butter added. Tip: You can make a flavorful stock by first sauteing some chopped onions, minced garlic, chopped celery, herbs, etc., for a few minutes before adding liquid.
• When liquid starts to boil, add shellfish. Cover with a tight fitting lid and cook until done.
• How to tell when they’re cooked? The shells will open wide. Cooking time depends on the size of the shellfish and can be anywhere from 3 to 10 minutes.
• After cooking: shells should be open, toss those that aren’t in the garbage.
• What to do with the cooking liquid: it’s been flavored nicely with the clam liquor so why not use it! Add a large spoonful of butter or heavy cream, bring to a boil and cook for a few minutes to reduce. Pour over shellfish and serve.

To Oven Bake:

This is technically steaming since they’re cooked in sealed parchment paper pouches with a bit of liquid.

• Preheat oven to 400°F with a baking sheet on the bottom rack so it gets nice and hot.
• Take a sheet of parchment paper and add a handful of mussels or clams just off the center of the sheet.
• Top with a bit of garlic butter, freshly squeezed lemon juice or a splash of white wine.
• Fold over paper then seal all the sides by twisting and folding edges together to make a pouch, you’ll want the pouch to be roomy so there’s lots of space around the shellfish to hold the steam that will develop as well as hold the opened shells. Make sure seal is nice and tight to keep in the steam.
• Place packets on hot baking sheet then cook until they are done and the shells are open (you’ll be able to tell through the paper).
• To serve, simply cut open the packets and enjoy!

To Grill:

• Preheat grill medium to high heat.
• Place cleaned mollusks directly on hot grill in a single layer, close cover and cook until shells are open (anywhere from 3 to 10 minutes depending on size). If any don’t open, simply move those to the grill’s hot spot in the center and cook a couple more minutes. If they still don’t open, toss them.
• Another method: Heat a cast iron pan or a foil pan directly on grill. Add a good chunk of butter, water (or wine, beer), garlic, chopped scallions or whatever you like and close grill cover until liquid is heated. Spread mollusks in a single layer around the pan, close lid then cook until done (can be up to 10 minutes).
• Foil packet method: Same idea as the parchment paper packets as mentioned above in the Oven Baked instructions, use heavy duty aluminum foil instead and add about a tablespoon of butter, drizzle with water and add a bit of minced garlic and chopped onion. Seal packet edges tightly making sure to leave room for the steam and open shells. Place on grill and cook a few minutes until shells have popped open (can be up to 10 minutes).

Tips

• When purchasing clams or mussels, take a good whiff of them and pass on any that have a fishy smell (a sign that they’re not that fresh).
• Storage: Keep in mind these are live creatures so you don’t want to seal them up in containers or bags and suffocate them. Best if they’re not left sitting in water, simply pour the mollusks in a large bowl, cover with a damp dishtowel and refrigerate for a day or two until ready to cook.
• How many clams to serve? About 1/2 pound per person (appetizer) or approximately 1 pound per person (main).
• Don’t add salt when cooking, the mollusks will naturally add salt to the pan juices as they cook.

Chocolate Bananas

Throw them on the campfire- delicious

This campfire recipe was created by Elspeth Callendarwho was on the bush camping trip with us. It is a simple and delicious campfire desert.
Take a banana, cut in half lengthwise and leave in the skin. Put small pieces of chocolate in between the two halves of banana. Wrap it up in foil and put it on the hot coals. They are cooked once the banana is soft and the chocolate has melted.

BBQ Potato Chip Burgers

  By Tenille ~ Feisty Frugal & Fabulous

Serves: 4

Ingredients

• 1 lb lean ground beef
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 small white onion, minced
• 1 cup crushed BBQ potato chips (I used Lay’s)
• dash of salt and pepper

Instructions

1. Mix all ingredients together and form into patties, it doesn’t get much easier than that!
2. Grill about 15 minutes, turning once.

Notes

Some people like to add egg to their burger recipe. This recipe can be made with or without egg

GRILLED BANANA FRUIT KABOBS

 

5 firm, green-topped bananas
12 lg. firm strawberries
1 sm. cantaloupe
1/4 c. butter, melted
2 tbsp. fresh lime juice
1 tbsp. honey

Cut bananas into 1 1/2 inch chunks. Cube cantaloupe into 1 1/2 inch chunks. Thread skewers with alternating pieces of banana, strawberries and cantaloupe, beginning and ending with bananas.Combine melted butter, lime juice and honey. Brush kabobs well with sauce and place on grill 2 inches above hot coals. Cook 5 minutes on each side, brushing with butter sauce. Do not over cook. Remove and serve immediately. Makes 6 servings.

FRUIT KABOBS WITH COCONUT DRESSING

Perfect appetizers or breakfast treats. The creamy marmalade-kissed dressing tastes more complex than it would seem with its three simple ingredients. Taken form Southern Living's Low-Fat, Low-Calorie cookbook.

1 med. size red apple, unpeeled
1 med. pear, unpeeled
1 tbsp. lemon juice
21 unsweetened pineapple chunks
21 seedless red or green grapes
21 fresh strawberries, capped
Coconut Dressing

Cut apple and pear each into 21 bite size pieces. Add lemon juice; toss gently.Alternate apple, pineapple, grape, pear and strawberry on a wooden skewer. Repeat with remaining fruit. Serve with Coconut Dressing. Yields 21.

COCONUT DRESSING:

1 1/2 c. vanilla low-fat yogurt
1 1/2 tbsp. flaked coconut
1 1/2 tbsp. reduced-calorie orange marmalade

Combine all ingredients in a small bowl; stir well. Serve over kabobs. Yield: 1 2/3 cups.

3 BEAN BARBECUE SALAD

Read more about it at www.cooks.com/rec/view/0,1750,134179-241192,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.

1 lb fresh green beans
1/2 cup water
1 can pinto beans
1 can black beans
2 cloves garlic, minced
pinch of oregano and basil (optional)
1-2 red vinegar peppers, sliced
1/3 teaspoon rubbed sage or Lawry's Poultry Seasoning
salt and pepper, to taste
1/2 cup Good Seasons Italian dressing (or vinaigrette)

Wash beans in cold running water. Remove both ends from beans. Cut beans into 1 1/4 inch pieces.Bring 1/4 cup water to a rolling boil. Add the garlic and a pinch of salt to the water.
Drop cut beans into boiling water; reduce heat to a simmer and continue cooking until beans are a bright green color and slightly tender.
Drain 1/2 the liquid from the canned pinto beans and add to the green beans in the saucepan. Do the same with the black beans. Add sage or poultry seasoning. If you use the rubbed sage instead of the seasoning, adjust salt as necessary. Add oregano and basil, if using (use fresh herbs when in season, but dry herbs can be rehydrated in cooking water). Stir well.
Slice the vinegar peppers into strips 1 inch long and 1/4 inch wide; add to mixture. Stir in dressing and bring to a boil for 1 minute.
Serve immediately while still warm, or chill in refrigerator and serve cold. Makes a wonderful side dish for hot Summer night barbecues.

Submitted by: CM

ONION FLAT BREAD

Read more about it at www.cooks.com/rec/view/0,174,132182-246194,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.

1 cup warm water
1 teaspoon salt
1 tablespoon sugar
1 tablespoon olive oil
freshly cracked black (or mixed) pepper
1/2 ounce dried yeast dissolved in 1 T. warm water
12 ounces flour
1 egg, beaten lightly
coarse sea salt or kosher salt
chopped onion, for sprinkling

This flat bread bakes up wonderfully on a pizza stone set on the grill. Be sure that the stone is well heated before placing the onion bread on to bake. A pizza peel or the back of a pizza pan sprinkled with corn meal (so that it slides off easily onto the stone) can be used as a surface for preparing the flat bread while the grill or oven heats up.Stir salt, sugar and olive oil into warm water. Dissolve yeast in one tablespoon of warm water and add to mixture. Add flour gradually, mixing and kneading until smooth and elastic. Cover, and allow to rise overnight in a warm place, free from draft.
The next day, knead the dough and divide into balls about the size of a tennis ball. Roll each one out to about 1/2" thickness.
Brush with egg yolk diluted in two tablespoons water and sprinkle with coarse salt and chopped onion, and finally, coarsely cracked pepper. (For an extra kick, hot pepper flakes can also be sprinkled on lightly). Pierce the dough several times with a fork so that it will remain flat.
Bake on a lightly floured baking sheet in a 400°F oven for about 20 minutes until onions are brown and crust is crisp and golden.
Variation: Top pizza with a combination of black oil cured olives, sliced onions and anchovies. Drizzle with olive oil. Sprinkle with Parmesan cheese, if desired (cheese is entirely optional)!

Submitted by: CM

ONION CHEESE LOAF BREAD

1 lb. loaf frozen bread
1 c. finely grated Cheddar cheese
3 med. green onions, finely chopped
2 tbsp. poppy seed
1 tbsp. melted butter

Thaw dough. Make 3 lengthwise cuts almost to bottom of loaf. Mix cheese, onion, and poppy seeds. Spread 1/3 of mixture down each slit. Press dough together to form loaf again. Place in lightly greased bread pan. Brush with melted butter. Let rise 1/2 inch above sides. Bake at 350 degrees for 25 to 30 minutes.

GRILLED PIZZA WITH PEARS AND GOAT

2-3 medium size pears, sliced
3 tablespoons extra-virgin olive oil
1 3-ounce package of Prosciutto (suggested La Quercia)
1 10-ounce tube refrigerated thin pizza crust dough
2 3-ounce log soft fresh goat cheese (La Bonne Vie
3 tablespoon chopped, fresh basil
1/4 teaspoon dried crushed red pepper

Preheat clean grill to medium.Unroll pizza dough baking sheet, forming 9x12-inch rectangle and brush with olive oil. Place dough olive oil side down on grill. While dough cooks, brush pears with oil olive and place pears on the grill 2-3 minutes each side. Brush top side of pizza dough with olive oil and flip the pizza. Scatter prosciutto and pears onto dough. Top with goat cheese.
Grill pizza 5-7 minutes or until crust is crisp. Sprinkle with basil and crushed pepper.

Submitted by: heather