Grilled Chicken Shishkebabs
Ingredients:
1 – 2 lbs. chicken breasts cut into large chunks
button mushrooms
green peppers
Red onion
grape tomatoes
1 whole pineapple
1 bottle of Italian Dressing or Lawry’s brand Garlic Steak marinade
Skewers

The night before or several hours before serving, cut chicken and vegetables into large chunks, except the pineapple. Place chicken and veggies in a large gallon ziplock bag. Pour marinade or Italian dressing over the meat and veggies. Marinate in the fridge for at least 4 hours, but I recommend doing it for at least all day or the previous night to allow the meat and veggies to soak up the juices of the marinade.

Place skewers on a flat work surface. Remove ziplock bag of marinated chicken and vegetables. Cut up chunks or slices of pineapple. (if you bought a whole pineapple, start by cutting off each end of the pineapple. Then cut the pineapple in half, then cut each half in half; so you are left with quarters. Cut the inside core of the quarter off. Then shave or slice down the outer shell surface of the quarter. Place the yellow part of the leftover pineapple down lengthwise and cut in half then cut in chunks). Skewer the chicken, vegetables, and pineapple, alternating with a piece or two of chicken, a mushroom, pepper, onion, tomatoe, chicken, then a piece of pineapple. Just so you get a taste of each piece on each skewer you can combine and layer however you like. You may also separate everything on skewers by threading all chicken on skewers, all vegetables on other skewers, and then all pineapple on the leftover skewers. It is up to you how you want to create your Shishkebabs. I think they are much more colorful and presentable if you mix the meat and veggies together.

Heat the grill to medium heat. Place skewers and cook about 5-8 minutes per side, or until chicken is no longer pink and cooked through. Remove from grill and place on a platter. Enjoy with a side of wild rice!

Bacon Wrapped Asparagus
Ingredients:
Asparagus spears
Extra virgin olive oil
Kosher Salt
Bacon

Rinse off the asparagus and pat dry with paper towels. Chop off tough ends of the asparagus and discard. Place spears of asparagus on a baking tray. Rub spears with olive oil until all the spears are coated. Sprinkle lightly with kosher salt, since the bacon will already be salty. Grab 3 spears and wrap a piece of bacon around it to create a “bundle”. Place the bundle back on the tray. Repeat process until all the asparagus is used up. Place the tray of asparagus bundles into the oven and broil for 8-15 minutes, until the bacon is crispy and cooked enough to eat. Remove bundles onto a platter and drain bacon grease from the tray. Enjoy!