It's 70 degrees in November...we need to grill!

Here i thought we were done using the grill and it goes an turns a nice 70 degrees today!
so you know i busted it out and used it tonight!
i was nervous about this recipe, with all the sweetness to it, but the soy sauce and hot sauce really made it quite nice. Thumbs up from the hubby too, so that's always a good thing.

Sweet, Tangy, Spicy Chicken Kabobs (although you can use any meat you want really)

Ingredients

• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon lime juice (optional)
• 1 tablespoon lemon juice
• 3 tablespoons maraschino cherry juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup pineapple juice
• 1/4 cup dry white wine
• 1/4 cup hot pepper sauce (such as Crystal®) (optional)
• 3/4 cup reduced-sodium soy sauce
• 1 (8 ounce) package fresh mushrooms, stems removed
• 1 small red onion, cut into chunks
• 1 red bell pepper, cut into 1 inch pieces
• 1/2 pint cherry tomatoes
• 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
• 16 wooden skewers, soaked in water
• 16 fresh pineapple chunks
• 16 Cherries, stemmed

Directions

1. Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium heat and lightly oil the grate.
3. On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

Dinner-5/27

Tonight's dinner was so good i couldn't even wait until tomorrow to post it.
You all have to try this burger...

$20 Hamburger

1 tablespoon butter

1 small red onion, diced

1 tablespoon minced garlic

3/4 cup plain lowfat yogurt

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon mustard powder

1 teaspoon garlic powder

1 tablespoon horseradish

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh cilantro

2 tablespoons Worcestershire sauce

2 tablespoons low-sodium soy sauce

1 tablespoon chipotle-flavored hot sauce

2 pounds lean ground beef

Directions:
1.Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.Grill burgers until no longer pink in the center, about 6 minutes per side.

Dinner-5/26

Here is dinner from last night
The flavors sound weird, but worked together really well. Paul said this is a definite must make again...

Jalapeno Chicken

Ingredients: For 6 servings
6 skinless, boneless chicken breast halves -pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese6 slices bacon-I used turkey bacon, and that worked really good.
toothpicks

Directions:
Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
Preheat the grill for high heat.
Stuff each jalapeno half with cream cheese.
Roll chicken breasts around jalapeno peppers.
Wrap each chicken breast with a slice of bacon. Secure with toothpicks.-I took another piece and wrapped it the opposite way so that i closed the hole that the rolling created, and so the cream cheese wouldn't come spilling out.
Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.-I cooked it on all 4 sides and then top and bottom, and it worked well.