I love grilling! I think the reason I love it so much is because I don't have to dirty pots and pans so my kitchen stays somewhat cleaner. I also love that grill flavor that only comes from a BBQ, an indoor grill pan just doesn't cut it. I've got a super simple one for you today. This will suit both beef and poultry fans. I found this recipe in the June 11 Family Circle magazine. Here how it goes. You buy a bottle of this Vidalia Onion dressing which by the way smells amazing.


You then marinate your beef, chicken, and veggies in 3 separate bags for about 30 minutes. Then it is time to skewer them and grill. Super easy, healthy, and delicious. Use whatever veggies you wish. I think button mushrooms, cherry tomatoes, pepper's, or onions would be great. I hope everyone has an awesome weekend.

Mixed Grill Kabobs
adapted slightly from Family Circle magazine

1 lb sirloin, cut into 1 1/2 inch pieces
1 lb boneless, skinless chicken breasts cut into 1 1/2 inch pieces
2 medium squashes, trimmed, halved lengthwise and cut into 1/2 inch rounds
2 medium zucchini, trimmed, halved lengthwise and cut into 1/2 inch rounds
1 bottle of Ken's Vidalia Onion dressing

Soak a dozen 12 inch bamboo skewers in warm water. Combine steak and 1/2 cup dressing in resealable bag. Refrigerate for 30 minutes to marinate.

Combine chicken and 1/2 cup dressing in resealable bag. Refrigerate for 30 minutes to marinate.

Combine all the veggies in a separate resealable bag and 1/2 cup dressing to marinate along with the meats.

Heat gas grill to medium high or charcoal grill to medium hot. Thread beef and veggies on skewers and then chicken and veggies on separate skewers.

Grill chicken kabobs 4 minutes per side, until cooked through and beef kabobs for 3 minutes per side until cooked through. Serve with extra dressing for dipping.

I am not a big fan on seafood. I wish I were because I know all the wonderful health benefits that come along with eating fish but I just haven't been able to make myself like it, except for shrimp. It is the ONLY seafood that I do like. My favorite way to eat it is grilled. I found this recipe in a Taste of Home magazine and thought I might like to try it. The marinade for the shrimp smelled so good as I was preparing it which made be so excited about eating it. I wasn't disappointed. This was really good. I must warn you however that it is on the spicy side. Not so spicy that you can't enjoy but it does have a little kick to it. My husband kept popping them in his mouth like candy. My kids didn't like it though. My daughter said it hurt her mouth so unless your children are used to a little heat, I wouldn't serve this to them. The coolness of the Cilantro Cream Sauce helps mellow out the heat of the shrimp perfectly so make sure you have some of that to dip them in. Enjoy, grilling season is upon us.

Grilled Chipotle Shrimp
Taste of Home Magazine

1/4 cup packed brown sugar
2 chipotle peppers in adobe sauce chopped plus 1/4 adobe sauce
6 garlic cloves, minced
2 Tbsp. water
2 Tbsp. lime juice
1 Tbsp. olive oil
1/4 tsp. salt
2 lbs. uncooked large shrimp, peeled and deveined
2 limes, sliced

Cilantro Cream Sauce

1 cup sour cream
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1 1/2 tsp. grated lime peel
1/4 tsp. salt
1/4 tsp. minced fresh mint

In a small saucepan, bring the brown sugar, chipotles, adobe sauce, garlic, water, lime juice, oil, and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat; cool completely.

Transfer mixture to a large resealable plastic bag. Add shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours.

Meanwhile, combine the sauce ingredients; chill until serving.

Drain and discard marinade. Thread the shrimp onto metal or soaked wooden skewers. Add a slice of lime if desired. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.

Grill shrimp, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.

This is the stuff that summer time meals are made of. Now I'm not looking forward to the summer here in AZ as the temperatures can reach well into the 100's but I am enjoying this beautiful spring, high 70's weather we have been basking in this week. This is the kind of weather I dream of for the perfect summer. Grilling is such a fun way to cook. I like the fact that my stove top stays nice a clean and we can enjoy that delicious taste that only a grill can impart. If I am going to grill hamburgers I just have to make baked beans to go along. It wouldn't be the same without them. These beans are so good. In fact I am begging you to go make them and see the reaction of those that you serve them to. They are like a meal in themselves meaning that you could make these with maybe a side of cornbread and dinner would be ready. Oh, did I forget to mention that they are made in the crockpot? This makes for simple prep and an easy dinner to have waiting when you get home at the end of the day. I healthified this recipe a bit from the original. I used ground turkey and turkey bacon and think that it turned out just a good, dare I say better.


Old Settlers Beans

1 lb ground meat (I used turkey)
1/2 lb bacon (I used turkey)
1 onion chopped
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup ketchup
1/4 cup BBQ sauce
2 tsp. dry mustard
1/2 tsp. chili powder
1/4 tsp. pepper
1 15 oz can kidney beans (drained)
1 29 oz can pork & beans (do not drain)
1 15 oz can butter beans (do not drain)

Brown and saute the ground meat, bacon, and onion. Transfer to the crockpot. In a bowl mix the sugars, ketchup, BBQ sauce, dry mustard, chili powder, and pepper. Add to the crockpot with the meat mixture and stir to combine. Add all the beans and mix to combine. Cook on high for 4 hours. You could also cook on low all day if you prefer.

Linked to Mom's Crazy Cooking