The Red, White and Blue and Canada Day!

[Kitchen Witch]

CHEESY POTATOES ON THE GRILL

4 slices Bacon
3 large Baking Potatoes
1 large Onion, sliced
1 cup processed Cheese, cubed
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. dried Parsley
2 Tbs. Butter or Margarine
1 Tbs. Bacon Drippings

Fry the bacon in a heavy skillet over medium-high heat until crisp, reserving one tablespoon of the drippings. Drain the bacon on paper toweling and crumble when it's cool enough to handle. Set aside.
Meanwhile, peel and slice the potatoes, placing them on a 9-inch by 13-inch double-layer of aluminum foil as you go. Separate the onion slices into rings, and layer them over the potato slices. Add the crumbled bacon bits, cheese, salt, pepper, and parsley. Dot the potatoes with butter or margarine, and drizzle the bacon fat over the top of the
mixture.
Wrap the foil loosely around the potatoes, but make sure the ends are well sealed. Cook on the grill about 4 inches from the hot coals for about an hour, or until tender.
Remember to turn the package often to keep the spuds from burning. Serve warm from the grill.

[Kitchen Witch]

Berry Torte Cake

1 Moist White Cake Mix, 18.25 oz.
1 1/2 Cup whipping or heavy cream
1 1/4 Cup water
1/3 Cup vegetable oil
2 Cup fresh blackberries, whole or halved
2 Tablespoon powdered sugar
2 Cup fresh strawberries, hulled & sliced
2 Cup fresh blueberries
2 Cup fresh raspberries
3 egg whites


Prepare 13 x 9-inch cake according to package. Allow cake to cool 10 to 15 minutes in pan and then turn onto wire rack to cool completely.

Combine heavy cream and sugar, and whip until soft peaks form. Cover and refrigerate until ready to use. Rinse fresh berries and pat dry with paper towel. Cover the berries and refrigerate until ready to use.

Once cake is completely cool, cut in half to make two 6 1/2 x 9-inch sections. Cut each section in half horizontally, to produce four 6 1/2 x 9-inch layers that are one-half of the original height of the cake.

To assemble, place one cake layer on a cake plate. Spread evenly 1/4 of the whipped cream and arrange sliced strawberries. Repeat step with the next 3 layers, alternating berries.

Serving Ideas:
If desired, dust with powdered sugar and garnish with mint leaves.

[Kitchen Witch]

Kiddie Kabobs and they can help make them!

Plastic straws or thin pretzel sticks
cheese chunks (any variety)
Grapes
Strawberries, halved
Pineapple chunks
Cantaloupe or honeydew chunks
Bananas
Plastic knives (for children to help cut bananas)


Wash and cut fruit. Have children cut bananas as needed. Alternate cheese and fruit on a straw or pretzel stick.

Note: For small children, use a skewer to poke a hole in the cheese, making it easier to put on the pretzel stick.

[Kitchen Witch]

Ham, Pineapple and Pepper Kabobs

1 Cup pineapple, orange or apple juice
1 Can pineapple chunks (16 oz.)
1 red bell pepper, cored and cut into chunks
1 green bell pepper, cored and cut into chunks
2 Pound cooked ham, cut into 1-inch cubes
2 Tablespoon yellow or Dijon mustard
8 metal skewers


Preheat grill. Combine juice with mustard using a whisk or fork.

Alternate ingredients on the skewers and brush juice on ingredients. Grill for 10-12 minutes, turning at least once while basting with juice mixture.

Serve with remaining juice. If wooden or bamboo skewers are used instead of metal, soak skewers in water for at least 30 minutes before using.

Serving Ideas:
For a fresh taste, you may substitute 1 fresh pineapple, peeled and cut into chunks in place of the can of pineapple chunks.

[Kitchen Witch]

Grilled Volcano Shrimp
This can be done on an inside or outdoor grill.

1 Tablespoon garlic salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon paprika
1 Tablespoon ground thyme
1 Tablespoon ground oregano

Preheat grill to high. In a mixing bowl, combine spices and mix well. Coat shrimp with spice mixture and place on skewers. Place on grill and allow 5 to 7 minutes total cooking time, half on each side. When done, the shrimp will be pink and the flesh opaque white.

[Kitchen Witch]

Mediterranean Grilled Chicken Breast

1 Tablespoon capers, minced
1 Package feta cheese
1/2 Cup kalamata olives, sliced
12 Ounce roasted red peppers
12 Ounce artichoke hearts, sliced
2 Tablespoon olive oil
2 Tablespoon fresh parsley, minced
4 boneless, skinless chicken breasts
salt
pepper


Preheat grill to high. Toss chicken breasts with parsley, salt, pepper, and olive oil to coat. Grill chicken breasts on both sides. While chicken is on the grill, combine sliced artichokes, peppers, capers, along with the liquid from the artichoke hearts and roasted peppers. Once chicken has grill marks on both sides, place them on baking sheet and top with artichoke mixture. Place chicken in preheated 350 degree oven for 15 minutes or until it reaches an internal temperature of 165 degrees. Top with Feta cheese.

[Kitchen Witch]

Bourbon Glazed Grilled Chicken Breast

1 Cup bourbon
1 Teaspoon salt
1/2 Teaspoon pepper
2/3 Cup brown sugar
4 Tablespoon sesame oil
4 Tablespoon vegetable oil
4 Tablespoon lemon juice
4 Clove garlic, minced
4 boneless, skinless chicken breasts
6 Tablespoon soy sauce


Combine the first 8 ingredients and whisk well. Place chicken breasts in a Ziploc bag and pour half of the mixture over the chicken. Seal the bag and marinate in the refrigerator for one hour.

Preheat oven to 350 degrees. Preheat grill.

Pour the remaining marinade into a small sauce pot and bring to a boil over medium high heat. Allow the marinade to simmer and reduce by half to form a glaze. After chicken has marinated, grill each side for 4-6 minutes then place in oven for 15 minutes or until a minimum internal temperature of 165 degrees. Remove chicken from oven, drizzle with glaze, and serve.

[Kitchen Witch]

Dry Rub T-Bone Steaks

1 Teaspoon salt, optional
1 Teaspoon brown sugar
1-2 Clove garlic, minced
1/2 Teaspoon red pepper flakes (optional)
2 Teaspoon paprika
2 Teaspoon ground mustard
2 Teaspoon 2 tsp. cracked black peppercorns
4 T-Bone Steaks, 1-inch thick & 1 lb. ea.
Olive oil spray


Combine all rub ingredients. Trim excess fat from steaks. Press rub onto both sides of steaks and spray with olive oil. Cover with plastic wrap and leave at room temperature for 30 minutes before grilling.

Begin by searing both sides of steaks over high heat until they lift easily off of the grill. Grill over indirect medium heat, turning once, until reaching desired wellness. Allow steaks to rest 5 minutes. Steaks will raise 5 degrees in temperature during this time, so grill accordingly.

[Kitchen Witch]

Grilled Barbeque Pineapple Burger

1 Pound ground beef or ground pork
1/2 Cup honey BBQ sauce, divided
3 Tablespoon Italian salad dressing
4 sliced pineapple rings
4 bakery rolls, sliced
Salt and pepper to taste


Combine beef, Italian dressing, salt and pepper. Divide meat mixture evenly into 4 patties. Press a pineapple ring slice into each patty and brush with 1/4 cup barbeque sauce, divided evenly among the 4 patties. Place patties, pineapple side down, on hot grill and cook 5 to 6 minutes. While grilling, brush meat sides of the patties with remaining barbeque sauce. Flip and grill for an additional 5 to 6 minutes. Place burger on bun and garnish with your favorite toppings.

If using pork be sure to cook thoroughly.

[Kitchen Witch]

Plantation Style Pork Chops

1/2 Teaspoon crushed red pepper flakes
1/2 Cup prepared mustard
1/2 Cup molasses or cane syrup
1/3 Cup cider vinegar
3 Tablespoon Worcestershire sauce
4 pork chops, bone-in


Place chops in a reclosable plastic bag. In small bowl, stir together remaining ingredients and pour over chops in bag. Seal bag and place in refrigerator for one hour (or refrigerate overnight). Remove chops from marinade (discarding remaining marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning as necessary to brown evenly. Serve chops immediately.

[Kitchen Witch]

Mexican Burger

1 Pound ground beef
1/3 Cup black beans, drained
1/4 medium salsa
1/4 bread crumbs
1/8 Teaspoon cayenne pepper
4 bakery rolls, sliced
4 Ounce pepper jack cheese, cut into 1 oz. cubes
Salt and pepper to taste


Combine beef, black beans, salsa, bread crumbs, cayenne pepper, salt and pepper. Divide meat mixture into 4 equal portions and shape each into a patty around a 1 oz. cube of cheese. Place patties on hot grill and cook 5 to 6 minutes on each side. Place burger on bun and garnish with your favorite toppings.

[Kitchen Witch]

Ranch Burgers

1 cup onion
1/2 green pepper
1/2 red pepper
1 Tbsp. oil
3 Tbsp. A.1. Original Steak Sauce
2 tsp. Prepared Horseradish
1 lb. ground beef
4 onion roll



Preheat grill to medium heat. Cook and stir onion, green pepper and red pepper in hot oil in skillet on medium heat until crisp-tender. Stir in steak sauce and horseradish. Remove from heat; cover to keep warm.

Shape meat into 4 patties.

Grill patties 5 minutes on each side or until cooked through. Top bottom half of each roll with patty; cover with 1/4 of the vegetable mixture and top half of roll.

[Kitchen Witch]

A Different Dog

8 wieners
1/2 cup artichoke hearts
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1/4 tsp. garlic powder
8 hot dog bun
8 slices bacon

Heat wieners as directed on package or grill until heated through (160°F).

Mix artichokes, cheese, mayo and garlic powder in small microwaveable bowl. Microwave on HIGH 1 to 2 min. or until heated through, stirring after 1 min.

Serve wieners in buns topped with the artichoke mixture; sprinkle evenly with bacon.

[Kitchen Witch]

Island Dog

8 beef franks
2 green onion
1/4 cup jicama
1/4 cup pineapple slice
1/4 cup mayonnaise
2 Tbsp. Dijon Mustard
8 hot dog buns


Cook franks as directed on package until heated through (160°F).

Meanwhile, mix onions, jicama, pineapple, mayo and mustard until well blended.

Place franks in buns. Top evenly with the onion mixture.

[Kitchen Witch]

Desert Dog

6 beef franks
3 bell pepper
1/4 cup red onion
1 jalapeño pepper
1 clove garlic
6 hot dog buns


Heat franks as directed on package or grill until heated through (160°F), turning frequently.

Meanwhile, cut bell peppers into strips; place in medium bowl. Add onion, jalapeno peppers and garlic; mix lightly.

Place franks in buns; top with the pepper mixture.

[Kitchen Witch]

BBQ Dogs and Beans
This serves 1!

1/2 cup pork and beans
1 beef frank
1 sheet aluminum foil
2 Tbsp. BBQ sauce
1/4 cup tomatoes
1/4 cup shredded Cheddar cheese


Preheat grill to medium heat. Spoon beans onto center of foil; top with franks and barbecue sauce.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place on grate of grill; cover grill with lid.

Grill 8 minutes. Remove from grill. Carefully open top of packet; top bean mixture with tomatoes and cheese.

[Kitchen Witch]

Barbecued Mini-Potatoes

20 small new potatoes (1-1/2 lb/750 g), scrubbed
2 tbsp (25 mL) butter, melted
1 tbsp (15 mL) chopped fresh thyme
1/4 tsp (1 mL) each salt and pepper


Prick potatoes; microwave at High for 3 minutes. Thread onto 4 metal skewers.

Place on greased grill over medium heat; close lid and cook for 20 minutes or until tender. Mix butter, thyme, salt and pepper; brush over potatoes and grill for 2 minutes.

TIP: Instead of microwaving, you can boil the potatoes for 8 minutes. Or omit precooking and barbecue them for 40 minutes.

[Kitchen Witch]

Barbecued Scalloped Potatoes


Using a foil pan means no cleanup after you finish these crusty-bottom potatoes.


3 green onions, chopped
6 Yukon Gold potatoes (about 2 lb/1 kg total), peeled and sliced
2 tbsp (25 mL) all-purpose flour
1-1/4 cups (300 mL) hot milk
1 tbsp (15 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1 clove garlic, minced
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) butter
2 tbsp (25 mL) chopped fresh parsley


Spread half of the green onions in greased 8-inch (2 L) square sturdy foil pan. Top with half of the sliced potatoes; repeat layers.

In bowl, whisk flour with 2 tbsp cold water; whisk in milk, thyme, garlic, salt and pepper. Pour over potatoes, pressing gently; dot with butter. Cover tightly with foil. (Make-ahead: Refrigerate for up to 4 hours.)

Place on grill over medium heat; close lid and cook until tender, about 45 minutes. Sprinkle with parsley.

[Kitchen Witch]

Grilled Asparagus

1 lb asparagus
1 tbsp olive oil
1/4 tsp each salt and pepper


Snap woody ends off asparagus; sprinkle with olive oil, salt and pepper. Place asparagus on greased grill over medium heat; close lid and cook, turning often, for 10 to 12 minutes or until asparagus is tender-crisp.

[Kitchen Witch]

Grilled Green Onions


Cooking onions sweetens them and eliminates their harshness.


2 bunches green onions
1 tbsp vegetable oil
1 tbsp soy sauce
1/2 tsp sesame oil
1/4 tsp hot pepper sauce


Trim root ends off onions; trim onions to 8 inches. In bowl, toss onions with vegetable oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until browned and tender, about 4 minutes. Return onions to bowl.

Add soy sauce, sesame oil and hot pepper sauce; toss to coat.



Variations
Herbed Grilled Green Onions: Omit vegetable oil, soy sauce, sesame oil and hot pepper sauce. Substitute 1 tbsp butter, melted; 1 clove garlic, minced; 1 tbsp chopped fresh herbs; and 1/4 tsp each salt and pepper.

Grilled Asparagus: Use 1 lb thin asparagus spears instead of onions; grill for 6 minutes.

Grilled Carrots: Use 6 carrots, quartered lengthwise, or 16 thin carrots instead of onions; grill for 10 minutes.

[Kitchen Witch]

Grilled Coleslaw

Half small green cabbage
2 tbsp vegetable oil
3 tbsp rice or cider vinegar
1/2 tsp each salt and pepper
1/4 tsp celery seeds
1 small carrot, grated
Half sweet green pepper, thinly sliced


Cut cabbage into quarters; cut out core and separate each quarter into 2 or 3 leaf sections. Brush with 1 tbsp oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 12 minutes. Remove to cutting board; thinly slice.

Meanwhile, in small saucepan, whisk together remaining oil, vinegar, salt, pepper and celery seeds; place on edge of bur