Root Beer BBQ Chicken

I found this recipe almost a year ago at Prudence Pennywise. I have made it a couple of times since then and it is YUMMY! I will be making this again soon now that grilling season is in full swing.

Root Beer BBQ Chicken

Ingredients:

• 2 cans root beer, divided use
• 1/2 cup smoky barbecue sauce
• 1/2 cup Dijon mustard, plus 1/4 cup more for marinade
• brown sugar, if needed
• 1 lb. boneless, skinless chicken
• 1 teaspoon each salt and pepper
• 1 tablespoon each paprika and garlic powder
• 2 tablespoons olive oil

Directions: In a small saucepan, boil one can root beer until thick and syrupy, about 30 minutes. Stir in 1/2 cup each smoky barbecue sauce and 1/2 cup Dijon. Taste this sauce and add brown sugar if the sauce needs a little sweetness. (Notes: you should have plenty of extra sauce for dipping-just reserve half of it before spreading it on the chicken.) Meanwhile, smear chicken with Dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in zip top bag. Pour root beer over chicken, cover and marinate for at least 30 minutes and up to 24 hours. Grill or broil chicken, about five minutes per side, or until outside is nicely browned and inside is no longer pink.

Ranch-Style Steak Kabobs

Wow!! It has been a fun and busy summer so far. We just got home from a fun 2 week trip to Utah. My boys and I LOVE to go 'home' to visit family and friends:)

Now that we are home and vacation is over at least for a couple of weeks, I'm getting back to cooking and blogging. This is another recipe that I got from Kraft Foods. My family REALLY enjoyed this one.

Ranch-Style Steak Kabobs

Ingredients:

• 4 new potatoes, cut in half **
• 1/4 cup KRAFT Ranch Dressing, divided
• 1 lb. boneless beef sirloin steak, cut lengthwise into 1/2-inch-thick slices
• 8 cherry tomatoes

Directions: HEAT grill to medium-high heat. Cook potatoes in saucepan of boiling water 12 to 14 min. or until tender; drain. Cool slightly. RESERVE half of dressing. Thread meat, accordion style onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with remaining dressing. GRILL 10 to 12 min. or until meat is done, brushing with reserved dressing the last 2 min.

**I used red potatoes that were a little large, so my son cut them into smaller pieces. Then, we had more potatoes than would fit our skewers....so we just tossed the extra potatoes on the grill, brushed them with some extra ranch dressing and they were DELICIOUS!!