Bacon and Sweet Potato Salad

2 cups blanched sweet potatoes
1 cup blanched Yukon Gold potatoes
2 tablespoons chopped leek
2 tablespoons chopped red peppers
2 tablespoons blanched golden beets
1 tablespoon chopped garlic
1-cup mayonnaise
1-cup chopped bacon (or canned bacon bits)
Salt and Pepper to taste

Serves 8-10
When needing something tasty and easy to bring to a party - this is your dish. All you need to do is prepare, chop and mix all the ingredients in large mixing bowl. You will have a tough time not sampling before you serve!

Beef Tenderloin Kabobs

12 1 oz. beef tenderloin cubes
1 large red pepper, cut into 1-inch square (or whatever shape you are in the mood for) pieces
1 large red onion, cut into 1-inch shape (see above comment)
1 large zucchini cut into ¼ inch coins
1 teaspoon chopped fresh garlic
¼ cup olive oil
6 large (10”) bamboo skewers
Salt and pepper to taste

Makes 6 kabobs
If you can count – this is the perfect recipe for you! First, when using bamboo skewers, I suggest always pre-soaking them in water over night, which will keep the skewers from burning on the grill. Here’s where the counting comes in: assemble the kabobs with one tenderloin piece, then red pepper, red onion, zucchini coin and another tenderloin piece. Repeat this process until all the kabobs are assembled. Season the kabobs with the salt and pepper, then mix the oil and garlic and spread over the kabobs. Marinate for at least one hour. On a pre-heated grill, lay the kabobs perpendicular to the grill grates. Keep turning until all meat and vegetables are cooked evenly. Serve and enjoy!

Crabby Deviled Eggs

6 hardboiled eggs
1 tsp. course ground mustard
2 tsp. mayonnaise
3 oz. lump crabmeat
Paprika
Salt and pepper to taste

Makes 12
After shelling the hardboiled eggs, cut them in half the long way. Gently remove the yolks and place them in a small mixing bowl. Next add the mayo, mustard, salt, pepper and crabmeat and mix well. Fill each half with the yolk mixture and finish by sprinkling paprika over the top. You won’t be crabby after eating this dish!

Garcia’s Guacamole

6- ripe Haas avocado
¼ cup green chilies
1 finely diced jalapeno
¼ cup fine diced red pepper
1 chopped green onion
Juice of one lime
1- tsp. ground cumin
1- tsp. ground coriander
1- tsp granulated garlic
Salt and pepper to taste

Makes 3 cups
Mix all ingredients in a small mixing bowl and mix with your hands. I wear gloves because it really lets you get in there and mix up the ingredients. Don’t be afraid to really move and squish the veggies around, you will enjoy the flavors even more. Serve with tortilla chips.

Grilled Potato Steaks

4 large Russet potatoes
¼ Cup olive oil
Salt and pepper to taste
1 T of fresh herbs such as basil, rosemary and tarragon
Sour cream for the side
Fresh chives

Cut potatoes lengthwise into ¾- inch thick “steaks”. In a mixing bowl, add the olive oil, salt, pepper and fresh herbs. Mix well. Add the potato steaks into oil mixture. Place steaks on a hot grill and cook for about 2-3 minutes on each side. Remove when finished and serve with sour cream and chives.

Grilled Salmon Sandwiches with Homemade Lemon Aioli

2 8oz Atlantic salmon steaks
2oz. lemon aioli
2 brioche buns
Lettuce and tomato slices

Lemon Aioli
1-cup mayonnaise
1 tsp. chopped garlic
1 oz. lemon juice
Zest of one lemon
Mix all ingredients

Makes 2 sandwiches
When grilling any fish make sure your grill is piping hot before you lay the fish down. The hotter the grill the less your fish product will stick. Make the aioli and set aside. Take your salmon steaks; season with salt and pepper and then spray evenly with Pam no stick spray. Lay steaks on the grill perpendicular to the grill grates (this will allow the steaks to be picked up off the grill easier.) Once you mark off the steaks, set them to the cooler part of the grill and cover. Cook for about 6-8 minutes. Once the salmon is done just lay it on the bun with the lettuce and tomato and top off with the aioli. Nothing better or lighter, any time of the year.

Grilled Tomato Salsa with Blue Potato Chips

6- Roma tomatoes
1- Spanish onion
2- jalapeno
2- limes
½ bunch of cilantro
1 tsp ground cumin
salt and pepper

10 blue potatoes
First take your blue potatoes and slice them thin watching out for every last finger. Fry them in 360-degree oil until crisp. Next on a hot grill, place the tomato, onions and jalapenos on and grill them until they are marked evenly. When they are cooked, remove from heat and place in blender. Squeeze the juice from the limes in the blender and then add all other ingredients. Blend well and serve with your favorite chip or pita.

Red Potato and Turkey Skewers

12- 14 red potatoes
10- 1 oz. turkey tenderloin bites
½ cup Kraft’s Zesty Italian Dressing
1 large red bell pepper
1 large green bell pepper
6- 10” bamboo skewers

Cook off potatoes in water until blanched and then allow to cool. Remember to pre-soak the bamboo skewers in water over night. Cut tenderloins into 1 oz. pieces, then cut the peppers into large dice. Start assembly with one of each of the following: Potato, turkey, red pepper, green pepper, potato, turkey, red pepper, green pepper and finally potato again. Marinate skewers in salad dressing for as long as possible. Place on hot grill and keep turning so you don’t burn or char. Cook for 8-10 minutes or until turkey is cooked.

Twice-Baked Potato Bombs

4-large Yukon gold potatoes
1- cup chopped bacon
1- cup cheddar cheese
Salt and pepper to taste
2 tablespoons butter

Start by baking the potatoes until cooked through. Cool and set aside. Cut the top off each potato and scoop out the insides with a spoon. Take the scooped mixture and add the bacon bits, cheese and butter. Mix until smooth and stuff the potatoes. Add the potato top back on and wrap with foil. Heat on the grill for 15-20 minutes under indirect heat.