Weekend Report (part II)

These are recipes that should be added to your collection for some fine eat'n.

Enjoy!!!
B.D.

Appetizer Shrimp Kabobs

3 to 4 tablespoons olive oil
3 garlic cloves, crushed
1/2 cup dry bread crumbs
1/2 teaspoon seafood seasoning
32 uncooked medium shrimp (about 1 pound), peeled and de-veined
Dipping sauce

In a shallow bowl, combine the oil and garlic; let stand for 30 minutes. In another bowl, combine bread crumbs and seafood seasoning. Dip shrimp in oil mixture, then coat with crumb mixture. Thread onto metal or soaked wooden skewers. Grill kabob, covered, over medium heat for 2-3 minutes or until shrimp turn pink. Serve with dipping sauce.Yield: 8 servings.


Bacon-Cheese Topped Chicken

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons vegetable oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large re-sealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. In the same skillet, sauté mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 160°. Sprinkle with parsley.Yield: 4 servings.
B.D's Note: Boneless skinless thigh meat may be used instead of chicken breast.


Baked Potato Salad

4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive or vegetable oil
2 envelopes (.7 ounce each) Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1-1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. x 2-in. baking pans. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently. Combine remaining ingredients in a small bowl; mix well. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.Yield: 16-20 servings.