It’s Labor Day weekend, the height of grilling season. Try these yummy recipes straight from the staff at the Albert Lea Tribune, from main courses to side dishes, even to dessert.

Honey Chicken Kabobs

While searching for something healthy to put on the grill for the main dish, I came across this recipe on allrecipes.com for kabobs. Looks like the perfect combination of chicken and all of my favorite vegetables. — Sarah Stultz

Ingredients

1/4 c. vegetable oil

1/3 c. honey

1/3 c. soy sauce

1/4 teaspoon ground black pepper

Garlic powder to taste

8 skinless, boneless chicken breast halves, cut into 1 inch cubes

5 small onions, cut into 2-inch pieces

2 red bell peppers, cut into 2-inch pieces

Skewers

Directions

In a large bowl, whisk together oil, honey, soy sauce, pepper and garlic powder. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, onions and peppers in the bowl, and marinate in the refrigerator at least two hours (the longer the better).

Preheat grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternatively onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Servings: 12

 

Twin Lakes Potatoes

Everyone likes potatoes, butter, salt and pepper. The results of this favorite of mine always seem to become a favorite of the guests, too. The potatoes end up baking inside the foil in a pool of butter. The Internet is full of

fancy, schmancy recipes for grilling potatoes, but mine comes from my childhood and the way my mother would make them when we lived on Twin Lakes near Rockwell City, Iowa. She also liked to include a good amount of cheese. I skip the cheese. To me, the recipe tastes best with fresh red potatoes purchased from a local producer. I bought these on Thursday in the rain at the Produce Plus stand at the A-Best Sew & Vac parking lot. I cut the potatoes with a French chef’s knife into quarter spheres and wedges, but it works to shape them into cubes, fries, chips or what shapes your fancy. — Tim Engstrom

Directions

Pull a strip of aluminum foil about 2 1/2 feet long. Cut potatoes into fork-friendly sizes with French chef’s knife. Cover half of the foil sheet with potatoes and then stack a few more on top of those potatoes, leaving 2 or 3 inches along the edges. Sprinkle fresh-ground pepper on the potatoes abundantly, then lightly sprinkle Lawry’s Seasoning Salt on them. Place four or five pats of butter on the potatoes. Fold the empty half of aluminum foil on top of the filled half, then fold the sides to make a seal that won’t let the liquid out. Place on grill on low to medium heat for about 45 minutes to an hour. Each grill seems to cook at different temperatures, so adjust as necessary to avoid burning.

Serve on table with foil peeled back and with a spatula or big spoon to scoop out the potatoes.

Servings: 3 to 5

 

Chicken, Spinach and Feta Pizza

When trying to come up with an appetizer for the grill, I decided to go with individual pizzas. They’re incredibly easy, and throwing them on the grill means you don’t have to heat up your kitchen during the warmer weather.

You can literally put anything on them, so they’re also a big crowd pleaser. I tried a slightly healthier variation as I’m not the best at eating as many vegetables as I should, so I try to sneak them in where I can. — Colleen Harrison

Ingredients

1 piece of flatbread, naan or pita

2 teaspoons of olive oil

2 teaspoons of minced garlic

2 teaspoons of crushed rosemary

1 tablespoon of grated parmesan cheese

1 cup of grated mozzarella cheese

3/4 cup of baby spinach leaves

1 cup of cut up grilled chicken

1/2 cup of crumbled feta cheese

Directions

Brush the flatbread with olive oil and dust with garlic, rosemary and parmesan cheese.

Cover the pita with the leaves of spinach and then top with the mozzarella cheese before placing the grilled chicken and feta crumbles last.

Place on grill until flatbread is toasted and cheese is melted.

Servings: 2 to 4 per pizza

 

Grilled Pound Cake with Berries

Dessert on the grill seems like an oxymoron, but a surprisingly large amount of recipes are available to try. I selected this recipe from tasteofhome.com because nothing sounds better than warm, buttery pound cake topped

with fresh summer fruit and refreshing whipped cream. — Hannah Dillon

Ingredients

3 cups total of berries

5 tablespoons sugar, divided

1 cup heavy whipping cream

Zest and juice of one lemon

3 tablespoons butter, softened

Pound cake

Fresh minced mint, optional

Directions

Combine berries into large bowl, slice if necessary (such as strawberries). Combine with 2 tablespoons of sugar. Add fresh minced mint if desired. Set aside.

In a small bowl, beat cream until it begins to thicken. Add 3 tablespoons sugar and lemon zest and juice. Continue to beat until soft peaks form. Cover and refrigerate until serving.

Slice pound cake into six to nine 1-inch slices, depending on size of pound cake. Butter each side of the pound cake slices and grill, uncovered, over medium indirect heat for one to two minutes per side or until golden brown.

Serve with berry mixture and whipped cream. Top with mint sprig for garnish, if desired.

Servings: 6 to 9

 

Jalapeno Poppers

This is our go-to summer appetizer. It’s easy because the jalapenos are from our garden. And who doesn’t like bacon? – Kristin Overland

Ingredients

36 Jalapenos, cored and de-seeded

4 oz cream cheese

1/2 cup Colby Jack Cheese

1 lb bacon, slices cut in half

Toothpicks

Directions

Cut off the top and core using the end of a vegetable peeler. Rinse out to remove the seeds.

Warm cream cheese and mix with cheese. Transfer to a plastic sandwich bag. Seal and cut small hole in the corner. Fill jalapenos with cream cheese mixture. Wrap bacon around jalapenos and secure with toothpicks. Grill for 30-45 minutes until bacon is crisp.

Servings: makes 36 poppers

 

Grilled Corn on the Cob

Frozen and canned corn just doesn’t compare to corn on the cob. It’s sure to compliment anything else you’re already grilling. — Micah Bader

Ingredients

Corn on the cob

Salt

Pepper

Extra virgin olive oil

Directions

Let the corn float in a large bowl of water or the sink if serving a large group. Shuck the corn down the base, and remove the outer layers of the husk and the silk, but leave the husk attached at the base. Use a basting brush to apply extra virgin olive oil generously and sprinkle salt and pepper. Pull what is left of the husk back over the corn and tie a piece of the husk that was removed earlier around the top to lock in the moisture while its on the grill. Grill for 20 to 30 minutes. Rotate to get some grill marks on each side.

 

Wine

Boxed wine is a perfect match for grilling because it is friendly for the outdoors, especially picnics in parks where glass is disallowed. It also lasts longer thanks to the seal on the spout. Black Box Wine provided samples of

pinot noir, chardonnay, moscato and merlot. — Tim Engstrom