Southwestern Chicken Wraps

2 c. minute rice

4 Tbsp. soy sauce

4 chicken breasts, cut into strips

1 Tbsp. oil1 can black beans (rinsed and drained)

1 c. salsa

8 flour tortillas

romaine lettuce, chopped tomatoes

Prepare rice as directed adding 1 Tbsp. soy sauce to boiling water. While rice is cooking, cook chicken in hot oil. Stir in black beans, salsa and remaining soy sauce. Add rice. Heat through. Roll mixture in tortillas and serve with lettuce and tomatoes.

From Brooke B.

Grilled Banana Split

I haven't tried this yet but I am going to -- I think it looks delicious! I'll let you know how it goes. -Lacey

12 large firm-ripe bananas, unpeeled, skins washed with detergent before using to remove residue
3 bars (4 oz. each) milk chocolate, broken into small pieces
1 tbsp. Cinnamon
3 pt. of your favorite Ice Cream
3 cups Whipping Cream, lightly sweetened to taste and whipped (optional)
3/4 cup chopped toasted walnuts (optional)
12 Maraschino Cherries (optional)

1. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds.

2. While grill heats, cut into each unpeeled banana lengthwise, making a deep slit but taking care to avoid cutting all the way through. Slip pieces of chocolate into each pocket and sprinkle with some of the cinnamon. Wrap each banana in foil.

3. Lay bananas on cooking grate; cover gas grill. Cook, turning once, until soft when squeezed with tongs, about 10 minutes. Lift bananas onto a platter.

4. Carefully unwrap each banana and place on a plate with the cut side facing up. Top each with small scoops of ice cream; add a dollop of whipped cream, a sprinkling of walnuts, and a cherry, if you like.

Ceasar Club Sandwich

2 Chicken breasts

Good olive oil Kosher salt and freshly ground black pepper

5 pieces bacon

1 large garlic clove, chopped

2 tablespoons chopped fresh flat-leaf parsley

1 large ciabatta bread (or 4-5 small ciabatta rolls- better the bread, better the sandwich)

2 ounces Spinach

12 sun-dried tomatoes in oil (I didn't have any so I used regular tomatoes, but it would be even better with sun dried tomatoes)

2 to 3 ounces Parmesan, shaved

Homemade Caesar Dressing (if you're really ambitious; I was lazy and used some from a bottle.)

1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise

DIRECTIONS

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, and slice the meat thickly. Set aside.

Meanwhile, place the bacon on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the spinach on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy bacon, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of spinach. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

- from the kitchen of Jenny G.

Chili-Lime Chicken Kabobs

From the backyard grill at the Willdens (it's too hot to be cooking in the kitchen).

INGREDIENTS:
3 T olive oil
1 1/2 T red wine vinegar
1 lime, juiced
1 t chili powder
1/2 t paprika
1/2 t onion powder
1/2 garlic powder
cayenne pepper to taste
salt and freshly ground pepper to taste
1 lb skinless, boneless chicken breast halves - cut into 1 1/2 in cubes
skewers

DIRECTIONS:
1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

**The kabobs were a big hit with my kids. They really liked eating the chicken off the "stick".

Party Treat

1/2 lrg. box
Corn Chex
1/2 lrg. box Golden Grahams
2 c. coconut
1 c. almonds
1 c. sugar
1 c. white Karo syrup
3/4 c. butter

Boil sugar, Karo, and butter for 2 minutes. Mix Chex, Grahams, coconut and almonds. Pour Karo mixture on top and stir. Pour out onto waxed paper and let cool.

Stolen from Brook Blackner's blog!