Southwestern Kabobs

4 boneless top loin pork chops, cut into 1 inch cubes
4 tablespoons taco or fajita seasoning
½ green bell pepper, seeded and cut into 1 inch pieces
½ large onion peeled, cut into 1 inch pieces

In a plastic bag or shallow bowl, toss together pork cubes with desired seasoning until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers.* Grill over a medium-hot fire, turning occasionally, until pork is nicely browned.

Makes 4 servings

*If using wooden skewers, soak in water for 20 minutes before using.

Honey Dijon Chicken

Prep/Cook time: 20 minutes
Serves 4

1 tablespoon butter or margarine
4 boneless chicken breast halves
1 can Cream of Chicken Dijon Soup
½ cup milk
2 tablespoon honey
4 cups hot cooked noodles
¼ cup chopped toasted pecans, or walnuts

Heat butter in skillet. Add chicken and cook until browned.

Add soup, milk and honey. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with noodles. Sprinkle with nuts.

Grilled Lemon Chicken

Whether you grill outside or broil inside, the results will be great.

Ingredients:

1 lb boneless, skinless chicken breast
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
½ teaspoon dried leaf oregano
¼ teaspoon sweet paprika
2 tablespoons olive or canola oil
¼ cup chopped onion
1 clove garlic, chopped
1 tomato, chopped
3 oz mozzarella cheese, thinly sliced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley

Place chicken in a nonmetal bowl. Mix lemon juice, lemon peel, oregano, and paprika. Pour over chicken; turn pieces, cover, and refrigerate 1 hour.

Preheat grill or broiler. Heat oil in an 8 inch skillet over medium heat. Add onion and garlic and sauté until softened. Stir in tomato and set aside.

Grill or broil chicken until cooked through, about 20 minutes; turning as needed. Remove chicken from grill; place cheese and basil on top. Spoon tomato mixture over cheese. Return to grill or broiler; heat until cheese melts. Sprinkle with chopped parsley. Serve at once. Makes 4 servings.

Grilled Beef Rump Roast

2 1/2 to 3 lb Beef Rump Roast
1/4 cup Worcestershire sauce
1/4 cup zesty Italian dressing
1/4 cup dale’s or Moore’s marinade
1/4 cup cooking sherry
3 tbsp minced garlic
Tony Chachere’s Creole seasoning
garlic powder
onion powder
black pepper
Start by taking a sharp knife and making stab marks or slits in the roast, take each of the liquid seasonings and pour over the roast, make sure you have the roast in a pan or bowl reserving the liquid that runs off the roast so that you can use this for mopping or wiping over the roast as it cooks.
Next sprinkle with the dry seasonings I did not put measurements because I rarely measure , most of the time I just season to taste, you can use your own judgment, my family likes spicy.
Prepare the grill for indirect grilling make sure you use enough coals to keep cooking for about 1 to 2 hours. After the coals are hot enough to be dumped spread them into a pile and allow grill to cool down a little about 15 to 20mins.
Put the roast on the coals and sear on all sides for about 10 minutes on all sides, wiping with the marinade you made each time you turn, until all sides are brown. Remove from grill and make a foil boat with heavy duty aluminum foil, place roast in center of boat and pour remaining marinade over roast close tightly and put roast back on the grill on indirect heat for remaining 1 to 1 1/2 hours making sure your grill stays about 325 to 350 degrees, moving around on grill keeping off of coals.
This is a great Recipe if cooked correctly this roast should be tender enough to slice for roast beef sandwiches, or cook some potatoes on the grill while roast is cooking, directly on coals wrapped individually in foil and sprayed with cooking spray of wiped with margarine. Be sure to reserve the remaining au jus or marinade.