With summer weather just around the corner, we know what's on everyone's mind: grill-outs! Grab a friend who has a barbeque grill, or borrow one of the grills on campus. While hamburgers and brats are an all-time favorite, why not give some of these new recipes a try?
Sweet BBQ Chicken Kabobs 1 lb boneless skinless chicken breast, cut into 1-inch pieces 2 cups pineapple chunks 1 red pepper, cut into chunks 1 green pepper, cut into chunks _ cup barbeque sauce 3 tablespoons frozen orange juice concentrate, thawed 8 wooden barbeque skewers Soak skewers in water for 30 minutes, and then drain. Preheat grill to medium-high heat. Using 8 wooden skewers (two, side by side, for each kabob) thread chicken, peppers and pineapple onto the skewers. Mix barbeque sauce with thawed juice, and brush on the kabobs. Grill kabobs for 8-10 minutes or until chicken is cooked through; brush occasionally with the remaining sauce.
Cheesy Potatoes 6 medium potatoes 1 small onion, thinly sliced 1 cup shredded cheddar cheese Salt and pepper Peel and thinly slice potatoes, and place them on a double layer of foil. Spread potatoes to make one layer, and add onion, cheese, salt and pepper. Fold foil ends over until the potatoes are completely covered. Cook on grill until done when tested with a fork.
Savory Veggies _ cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon salt 1 teaspoon ground black pepper 3 small zucchini, cut lengthwise into _-inch slices 6 portabella mushroom caps 2 red peppers, cut into 8 wedges 2 medium onions, cut into _ -inch slices _ cup crumbled feta cheese Feel free to add your own favorite vegetables or to reduce the amount in the recipe (as is, it makes 6 servings). In a small bowl, combine olive oil, balsamic vinegar, salt and black pepper. Brush mushrooms and vegetables with oil mixture. Place mushrooms on the rack of an uncovered grill directly over medium hot coals. Grill for 8-10 minutes or until tender, turning once and brushing with oil mixture. Add vegetables to grill. Grill for 3-4 minutes or until tender, turning once and brushing with leftover oil mixture. Remove all from grill and slice mushrooms; sprinkle veggies with feta cheese.
Thai Beef Grill 2 boneless beef steaks, cut 1-inch thick 1 large sweet onion, sliced _-inch wedges 3 tablespoons teriyaki sauce Peanut sauce 2 tablespoons teriyaki sauce 2 tablespoons water 2 tablespoons creamy peanut butter _ teaspoon crushed red pepper Brush beef steaks and onion with the teriyaki sauce and place on grill over medium heat. Grill uncovered for 15-18 minutes, turning occasionally. Grill a little longer until the meat is as well-done as you'd like. Using a fork, gradually stir 2 tablespoons of teriyaki sauce, peanut butter, and water in small bowl until smooth; stir in red pepper. Serve steaks with onion and peanut sauce.
Red Hot Apples 4 apples, cored 4 teaspoons brown sugar _ cup red-hots candies Optional: vanilla ice cream Place each apple in the center of a piece of foil. Spoon one tablespoon brown sugar and 1 tablespoon red-hots into the center of each apple. Fold foil around the apple and seal tightly. Grill, covered, over medium heat for 30 minutes or until apples are tender. Carefully transfer apples and syrup to bowls, and serve with vanilla ice cream if desired.
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