Peppery chicken kabobs recipe from Bush's

If you are looking for something different to try this summer grilling season, give these kabobs from Bush's a try!

For Marinade: 

• 1 tablespoon garlic, chopped 
• 1 1/2 teaspoons smoked paprika 
• 1/2 teaspoon ground (cayenne) red pepper 
• 2 teaspoons dried thyme leaves 
• 2 tablespoons olive oil 
• 2 teaspoons salt 

For Kabobs: 

• 2 pounds skin on chicken thighs, cut into 1-inch pieces 
• 1/2 each large white onion, peeled and cut into 1-inch pieces 
• 1 each red bell pepper, cut into 1-inch pieces 
• Salt and pepper 1 
• 12-inch sheet plastic wrap 
• Wooden or metal skewers (recommend metal) 
• 1 can (21.5 ounces) BUSH’S® Sweet Mesquite Grillin’ Beans® 
• Optional Garnish: Fresh flat leaf parsley, roughly chopped 

Directions
For Marinade: 
In large bowl, mix together garlic, paprika, red pepper, thyme, oil and salt.

For Kabobs: 
Place chicken in bowl of marinade, turn to evenly coat. Cover bowl tightly with plastic wrap and refrigerate for 3 hours to overnight. Using skewers create kabob by threading chicken, onion and pepper, leaving 1/2-inch of space between each piece for even grilling. Alternate between chicken, onion and pepper until all pieces are used. (Tip: If using wooden skewers, soak in cold water for at least 1 hour before use to prevent burning). Season kabobs with salt and pepper. Set clean, well-oiled grill to medium-high heat. When grill is hot, using tongs, place kabobs on grill. Cook 4 minutes. Using tongs, flip kabobs and cook 5 minutes or until chicken internal temperature is at least 165 degrees F and onions and peppers are slightly crispy. Using tongs, remove kabobs from grill and place on platter. Garnish with parsley, as desired. Be sure to remove all ingredients from skewers before eating. Serve with BUSH’S Sweet Mesquite Grillin’ Beans.

Glazed chili shrimp recipe from Frank's

Shake up your 4th of July with some grilled shrimp this year with this recipe from Frank's RedHot.

GLAZED SWEET CHILI SHRIMP
Prep Time: 5 min.
Cook Time: 5 min.
Makes 4 to 6 servings 

• 1 1/2 lbs. jumbo or extra large shrimp, peeled and deveined 
• 1 cup FRANK'S® REDHOT® Sweet Chili Sauce, divided 
• 1/4 cup thinly sliced green onion 

Directions
1. PLACE shrimp on metal skewers. Baste shrimp generously with 1/2 cup Sweet Chili Sauce.
2. GRILL shrimp over medium heat about 5 min. until shrimp turn pink. Sprinkle with green onion.
3. SERVE shrimp with additional 1/2 cup Sweet Chili Sauce for dipping.

Tip: Shrimp may be cooked on an electric grill pan.

Grilled pineapple sundae recipe

This unique summer dessert will make you dream of a tropical getaway.

GRILLED PINEAPPLE SUNDAE

• whole pineapple, cut into half, cored and fruit cut into chunks, save the shells
• juice from two limes
• 1/4 cup honey
• teaspoon cinnamon
• 2 tablespoons brown sugar
• 1 pint of your favorite vanilla or fruit flavored ice cream/frozen yogurt (I like Ben and Jerry's Pina Colada or Cake Batter flavors personally)
• toasted coconut
• macadamia nuts, toasted and chopped
• maraschino cherries
• whipped cream

Directions
Place the pineapple chunks, lime juice, honey, cinnamon and brown sugar in a bowl. Mix to combine and let marinade for at least a half hour. Heat grill for medium heat. When grill is hot, place the pineapple in a pan and sear. Place pineapple shells cut side down and sear as well. When done, split the pineapple chunks between the two shells, top with two scoops of ice cream and top with coconut, macadamia nuts, whipped cream and cherries. Serve immediately.

True Lime honey sriracha chicken skewers recipe from True Lime

These delicious skewers make a great appetizer or entree for summer entertaining.

TRUE LIME HONEY SRIRACHA CHICKEN SKEWERS
Ingredients 

• 3 tablespoons soy sauce 
• 2 tablespoons honey 
• 1 tablespoon vegetable oil 
• 6 packets of True Lime dissolved in 3 tablespoons of water 
• 2 garlic cloves, minced 
• 1-2 teaspoon Sriracha red pepper flakes, to taste 
• 2 tablespoon cilantro 
• 1 pound skinless, boneless chicken breasts 

 Directions 
1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat.
Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

See more at: http://truelemon.com/recipes/collection/true-lime-honeysriracha-chicken-skewers.html#sthash.0fR2mtBn.dpuf

Grilled pizza crust recipe

 (Photo credit: thebittenword.com)

GRILLED PIZZA CRUST 

• 1 (.25 ounce) package active dry yeast
• 1/2 teaspoon white sugar
• 3/4 cup warm water (110 degrees F/45 degrees C)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons cornmeal for dusting

 Directions

In a small bowl, combine yeast, sugar and water. Allow yeast to feed for 10 minutes. In a large bowl, combine flour and salt. Add oil to yeast mixture and gently combine before pouring into flour mixture. Mix dough thoroughly until smooth and elastic. Cover and set in a warm palce to rise for 1 1/2 hours. Generously flour counter and place dough on it. Cut into 8 equal portions.  Spray grill rack with non stick spray and dust bottom of crust with cornmeal Top as desired. Average cooking time will be 5 minutes or until cheese is melted.

Grilled honey mustard chicken recipe

 (Photo credit: Wikipedia)

HONEY MUSTARD CHICKEN

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 4 skinless, boneless chicken breast halves

Directions

Grill should be preheated for medium heat. Lightly oil the cooking grid. In a shallow bowl, whisk together all ingredients, except the chicken, until well blended. Set aside some of the mixture for basting. Dip chicken in remaining sauce. Coat completely. Grill the chicken over indirect heat for 20 minutes, turning and basting 3-4 times during the grilling process. Chicken is done with juices run clear.