There is just something about that flavor of honey mustard sauce brushed on grilled chicken wings that I love. These wings are not just brushed with a sauce but they are marinated for even more flavor. The marinade comes ingredients such a BBQ sauce, hot sauce, Dijon mustard, orange zest, and honey. One ingredient that I really found to stand out in this recipe is the orange zest. Adding orange zest to the marinade delivers and interesting and unique flavored to the chicken wings once they are done grilling. If you want the most flavor, the chicken wings should be placed into the marinade overnight. This recipe is great for summer grilling and for the upcoming football season. Enjoy.

Ingredients:
Marinade-
3lbs chicken wing drumettes (patted dry with paper towels)
¼ cup BBQ sauce
1 tablespoon orange zest (finely grated)
¼ cup hot sauce
¼ cup honey
¼ cup Dijon mustard
Honey Mustard Sauce-
3 tablespoons butter
¼ cup honey
2 tablespoons Dijon mustard
4 green onions (sliced)

Cooking Instructions:

Step 1: In a large bowl mix together BBQ sauce, orange zest, hot sauce, honey, and Dijon mustard. Add the chicken wings and toss to coat. Cover with plastic wrap and allow the chicken wings to marinade for at least 30 minutes (or up to overnight) in the refrigerator.
Step 2: In a small sauce pan over low heat melt the butter. Whisk in the honey and the mustard. Whisk until well combined. Remove from heat.
Step 3: Lightly grease the grates of an outdoor grill. Heat the grill to medium heat. Place chicken wings onto the grill and cook until crisp and fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking brush the chicken wings with the honey mustard sauce. Remove the wings from the grill, top with green onions, and serve.
(Makes 4 Servings)

The combination of grilled steak and Gorgonzola cheese is truly delicious and amazing. This recipe for steak Gorgonzola consists of marinated steak, alfredo sauce, Gorgonzola cheese, and pasta. Apparently they have this at the Olive Garden, but I have never tried it. The original recipe called for a balsamic vinegar glaze but I could not find it, so I decided to leave it out. The steak is marinated in Italian dressing, fresh rosemary, and lemon juice. The steak should marinate for at least an hour and if you want the best results, you should allow the steak to marinate overnight in the refrigerator. You can grill the steak using either an outdoor grill or an indoor grill pan.  The best part about this recipe is probably the sauce. The sauce consists of alfredo sauce, green onion, spinach, and Gorgonzola cheese. This makes an amazing dinner for any night of the week. Enjoy.

Ingredients:
2 1/2lbs boneless beef top sirloin steaks
1 ½ cups Italian dressing
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh lemon juice
1lb linguini pasta
2 cups fresh spinach (chopped)
4 cups alfredo sauce
½ cup green onion (chopped)
3 tablespoon gorgonzola cheese (crumbled)
2 tablespoons gorgonzola cheese (crumbled, for sprinkling)
2 tablespoons sun-dried tomatoes (chopped)
fresh Italian parsley (chopped)

Cooking Instructions:

Step 1: In a large bowl or sealable zip-lock bag combine Italian dressing, rosemary, and lemon juice. Add steak and toss to coat. Cover and refrigerate for at least 1 hour (overnight for best results).
Step 2: Bring a large pot of salted water to a boil. Add linguini and cook according to package directions. Drain and set aside.
Step 3: Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove steak from the marinade and place onto the grill. Grill steak, turning once until it has reached your desired doneness. Remove steak from the grill and slice it into strips.

Step 4: In a large sauté pan heat the alfredo sauce. Add green onion, spinach, and 3 tablespoons of Gorgonzola cheese. Cook until heated through.
Step 5: Mix cooked linguini with the alfredo sauce mixture. To assemble each plate- place some of the alfredo/noodles mixture onto each plate. Top with grilled steak slices, remaining Gorgonzola cheese, sun-dried tomatoes, and chopped fresh parsley.
(Makes 6 Servings)

These avocado fries are a very unique and delicious appetizer. If you are looking for something different to serve at a party or just to make at home, you should give this recipe a try. Basically this recipe consists of sliced avocados that are rolled in breadcrumbs and then fried until golden brown. Rolling the avocado slices in the breading mixture does require a little work, but its well worth it. The coated avocados do not take very long to cook in the oil, so be careful not to burn them. They should be golden brown in about 30-60 seconds. The highlight of this recipe is the cilantro ranch dipping sauce. This delicious sauce combines ingredients such as fresh cilantro, sea salt, ranch dressing, Greek yogurt, and lemon juice. Enjoy.

Ingredients:
¼ cup flour
1 teaspoon salt
2 large eggs (beaten)
1 ¼ cups Panko breadcrumbs
2 firm-ripe avocados (pitted, peeled, and sliced into ½” wedges)
Canola oil (for frying)
Grated parmesan cheese (optional)
Cilantro Ranch Dipping Sauce-
¼ cup non-fat Greek Yogurt (or sour cream)
pinch of sea salt
1 teaspoon fresh lemon juice
1 tablespoon cilantro (chopped)
1 tablespoon ranch dressing

Cooking Instructions:

Step 1: In a small bowl combine yogurt, a pinch sea salt, lemon juice, cilantro, and ranch dressing. Cover and refrigerate until needed.
Step 2: Add 1 ½ inches of oil in a medium saucepan and heat the oil until it reaches 375 degrees. You can also use a deep fryer for this. While the oil is heating, in a shallow plate or pie dish mix flour with ½ teaspoon of salt. In another shallow plate, add the Panko bread crumbs, and in an additional shallow plate, add the eggs.
Step 3: Sprinkle avocado slices with the remaining ½ teaspoon of salt. Roll each avocado slice first in the flour mixture, then dip in the egg mixture, and roll in the Panko breadcrumbs to coat. Place onto a baking sheet in a single layer.

Step 4: Add avocado slices to the hot oil in the sauce pan or deep fryer and fry in batches at 375 degrees until golden brown (this should only take about 30-60 seconds). Drain on paper towels. Sprinkle with grated parmesan cheese if desired and serve with cilantro ranch dipping sauce.
(Makes 4 Servings)

These BBQ chicken burgers are packed with delicious flavor and are perfect for any night of the week. The process to preparing these amazing burgers is simple- ground chicken is combined with a garlic, onion and tomato paste mixture and then formed into patties. You can either fry the chicken burgers in the pan or cook them on the grill. If you decide to cook them on the grill, I would recommend brushing them with olive oil on both sides. After the burgers are cooked they are placed onto buns and topped with a delicious slaw mixture. If you are looking for a great tasting recipe for chicken burgers, give this one a try. Enjoy.

Ingredients:
1 tablespoon butter
1 small red onion (1/2 finely chopped, half thinly sliced)
2 garlic cloves (finely chopped)
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 1/4lbs ground chicken
1 tablespoon grill seasoning
3 tablespoons extra-virgin olive oil (divided)
2 tablespoons honey
1 lemon (juiced)
3 tablespoons sweet pickle relish
2 cups shredded cabbage mix
salt and pepper
4 Kaiser rolls (or hamburger buns)

Cooking Instructions:

Step 1: Melt butter in a small skillet over medium heat. Add chopped red onion, garlic, and tomato paste. Cook for 5 minutes to soften and sweeten. Sprinkle the sugar into the pan and remove from heat. Transfer into a large bowl and allow the mixture to cool for 5 minutes. Add Worcestershire sauce and hot sauce to the tomato paste mixture in the bowl and combine. Add chicken to the bowl and grill seasoning, mix well and form the mixture into 4 patties.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add patties to the pan and cook for 6 minutes on each side or until fully cooked (the internal temperature has reached 165 degrees). You can also brush the patties with olive oil and grill them if you would prefer.

Step 3: In a large bowl combine honey, lemon juice, and remaining olive oil. Add relish, cabbage mix, and sliced onions. Season with salt and pepper. Toss the slaw to coat.
Step 4: Serve burgers on buns topped with slaw.
(Makes 4 Servings)

This ham pasta salad is a great addition to any summer menu. It is perfect for cookouts and parties, and makes a great side dish to go with grilled burgers, chicken, steak, or pork. This pasta salad is loaded with delicious ingredients such as ham, bell pepper, red onion, sweet pickles, and cherry tomatoes. The sauce has a really unique and delicious flavor; a lot of the flavor comes from the pickle juice and beef bouillon.  This recipe does take a little work because you will need to chop a lot of the ingredients, but it is well worth it. If you want the best flavor, you should allow the salad to chill overnight in the refrigerator, but you can also serve it immediately if you choose. This is another perfect summer pasta salad. Enjoy.

Ingredients:
8 ounces penne pasta
1lb cooked ham (cubed)
1 large red bell pepper (chopped)
1 large green bell pepper (chopped)
1 large red onion (chopped)
15 small sweet pickles (chopped, juice reserved)
1 cup cherry tomatoes (halved)
1 cup mayonnaise
½ cup sour cream
2 ½ teaspoons beef bouillon granules
1 tablespoon white vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
2 garlic cloves (minced)

Cooking Instructions:

Step 1: Bring a large pot of salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente, drain and set aside.
Step 2: In a large bowl combine the drained pasta, ham, red bell pepper, green bell pepper, red onion, pickles, and tomatoes.
Step 3: In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, black pepper, garlic, and ½ cup of the reserved pickle juice. Fold the mayonnaise mixture into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend.
(Makes 6 Servings)

This recipe for Key West chicken is perfect for summer grilling. This chicken gets its flavor from a delicious marinade that combines soy sauce, honey, lime juice, vegetable oil, and garlic. You can allow the chicken to marinade for as little as 30 minutes in the refrigerator, or if you want the fullest flavor, you can marinade overnight. I would highly recommend marinating the chicken overnight, it is well worth it. You can either grill the chicken breasts whole, or cut them into chunks and thread the pieces onto soaked wooden skewers.  If you are using wooden skewers, just soak them in water for a few hours, so that they do not burn easily on the grill. These grilled chicken breasts go perfect served with a cold salad as a side dish. Enjoy.

Ingredients:
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon garlic (chopped)
4 boneless skinless chicken breast halves

Cooking Instructions:

Step 1: In a shallow sealable container, combine soy sauce, honey, vegetable oil, lime juice, and garlic. Mix well. Place chicken breast halves into the mixture, and turn to coat. Cover and marinade in the refrigerator for at least 30 minutes (marinade overnight for the best flavor). After the chicken is done marinating, you can cut it into chunks and thread it onto soaked wooden skewers or grill the chicken breasts whole.
Step 2: Preheat an outdoor grill to high heat. Lightly oil the grill grates.
Step 3: Remove the chicken from the marinade (discarding the marinade), and place the chicken breasts onto the grill. Grill the chicken for 6-8 minutes per side, until the chicken is fully cooked (the internal temperature has reached 165 degrees).
(Makes 4 Servings)

Taco Joes are the result of using taco meat instead of your typical sloppy Joe meat mixture. If you have never tried taco meat on a sandwich before, it is actually very good. The best part about this recipe is of course, the taco meat. The meat mixture consists of various seasonings such as oregano, cumin, garlic, and chili powder. The meat mixture gets even more flavor from beef bouillon and tomato sauce. You can top the sandwiches with your favorite taco ingredients such as shredded cheese, lettuce, and tomato. This recipe for Taco Joes makes a delicious and easy dinner. Enjoy.

Ingredients:
3lbs ground beef
1/2 cup onions (chopped)
1 ½ cups water
3 beef bouillon cubes
1 teaspoon oregano
2 ¼ teaspoons ground cumin
1 teaspoon garlic (minced)
2 tablespoons chili powder
¼ teaspoon pepper
1 ½ cups tomato sauce
8 hamburger buns
butter (for spreading)
2 cups shredded Colby-jack cheese
chopped tomatoes
shredded lettuce

Cooking Instructions:

Step 1: In a small pan bring water to a boil. Add beef bouillon cubes and stir until dissolved, remove from heat and set aside.  In a large skillet brown the ground beef and onion over medium-high heat. Drain off any excess liquid.
Step 2: Add oregano, cumin, garlic, chili powder, and pepper to the browned meat. Add beef bouillon/water mixture and tomato sauce and stir to combine. Simmer for 20 minutes or until thick.
Step 3: While beef is simmering, split hamburger buns and butter each of the cut sides. Heat a large skillet to medium heat. Place split hamburger buns cut side down into the skillet and cook until lightly browned on the bottom.
Step 4: Place taco meat on top of the bottom half of the hamburger bun, top with shredded cheese, lettuce, and tomato. Repeat with remaining sandwiches.
(Makes 8 Servings)

I tried the Philly cheese steak burger at a local restaurant, and was not all that impressed. I felt the burger could have been better and I decided to make my own improved version. The Philly cheese steak burger combines the ingredients of a cheese steak sandwich on a hamburger. A grilled hamburger patty is topped with red and green bell peppers, onions, Monterey jack cheese, and shaved roast beef. You can also add fresh sliced mushrooms to this recipe if you want.  Another great addition of this hamburger is the garlic mayonnaise. This type of mayonnaise is a simple combination of minced garlic and mayonnaise. If you don’t have an outdoor grill you could cook these in a skillet or in an indoor grill pan. These burgers are best served with fries. Enjoy.

Ingredients:
2lbs ground beef
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
1 medium onion (sliced)
1 green bell pepper (sliced)
12 slices Monterey jack cheese
6 hamburger buns
6 slices deli roast beef
Garlic Mayonnaise-
½ cup mayonnaise
1 garlic clove (minced)

Cooking Instructions:

Step 1: In a large skillet heat vegetable oil to medium-high heat. Add onion, red bell pepper, and green bell pepper. Sautee until the vegetables have reached your desired tenderness. Remove from heat and set aside. In a small bowl mix together mayonnaise and minced garlic. Set aside.
Step 2: In another small bowl mix together garlic powder, onion salt, salt, and black pepper. Take the ground beef and form it into 6 patties. Season the parties on both sides with the seasoning mixture.
Step 3: Lightly grease the  grates of an outdoor grill and heat the grill to medium-high heat. Place patties onto the grill and cook until the patties are fully cooked (the internal temperature has reached 160 degrees). During the last few minutes of cooking top each patty with sautéed vegetables and 2 slices of Monterey jack cheese. Cook until the cheese has melted. Split the hamburger buns and place them onto the grill. Cook until lightly toasted on the bottom.
Step 4: To assemble the burgers- Place the grilled patties onto the bottom half of a toasted bun. Top with a slice of roast beef. Spread garlic mayonnaise on the bottom half of the top half of the bun. Place the top half of the bun over the roast beef.
(Makes 6 Servings)

If you have never prepared a taco bake before it is a very simple and delicious meal for any night of the week.  Taco bake consists of layering flour tortillas in a casserole dish with taco meat and cheese, in a similar way you would make lasagna. This recipe consists of very few ingredients so I would consider it a good starter recipe. What this means is that you can add additional ingredients as you choose. You could add a little salsa to the meat mixture; add black beans, or corn, and so on. The best part of the recipe is the meat mixture which includes ground beef, taco seasoning, refried beans and canned green chilies. After the taco bake has finished cooking, you can top it with ingredients such as sour cream, guacamole, salsa, black olives, green onion, and tomatoes. Enjoy.

Ingredients:
1lb lean ground beef
1 (1.25 ounce) package taco seasoning mix
2 (16 ounce) cans refried beans
1 (4 ounce) can chopped green chilies (drained)
4 (10 inch) flour tortillas
3 cups shredded Colby-jack cheese
Optional toppings-
2 green onions (chopped)
2 roma tomatoes (chopped)
black olives
guacamole
salsa
sour cream

Cooking Instructions:

Step 1: Preheat the oven to 375 degrees. In a large skillet over medium high heat, add ground beef. Cook the ground beef until browned. Drain off any excess liquid. Mix in the taco seasoning, refried beans, and green chilies. Cook until heated through.
Step 2: Lightly grease the bottom and sides of a 9×13 inch baking dish. Spread half of the meat mixture onto the bottom of the baking dish. Top with two tortillas (trimming if necessary to fit), and half of the cheese. Repeat layers.
Step 3: Place into the oven and bake for 35 to 45 minutes at 375 degrees until heated through and the cheese is bubbly. Remove from the oven and top with any of the optional toppings such as green onions, tomatoes, and black olives. Let cool for 5 minutes before serving.
(Makes 8 Servings)