Shrimp Skewers

1 lb. uncooked jumbo shrimp

1/2 of a fresh pineapple

6 Tbsp. orange marmalade

1/2 c. water

1 Tbsp. soy sauce

4 servings cooked rice

1/4 c. snipped fresh cilantro

Peel and devein shrimp (I buy mine raw with this already done); thread on 4 *skewers. Cut pineapple in 4 crosswise slices, core if desired, then quarter each slice to make 16 wedges. Thread on 4 skewers.

In a small saucepan, combine 4 Tbsp. of the marmalade, 1/2 c. water, and the soy sauce. Brush some of this mixture on shrimp and pineapple before grilling.

Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.

Bring remaining marmalade mixture in saucepan to a full boil. Use this as a side for dipping.

Stir cilantro and remaining 2 tablespoons of orange marmalade into rice and serve on the side.

*Tip* To save time, soak skewers well ahead of time and put them in a plastic bag in the freezer. That way they are always ready when you feel like a kebab.

Honey Lime Chicken Enchiladas

This is a recipe I got from my sis-in-law. We love to make just enough enchiladas for dinner, then save the rest of the marinaded chicken for salads or quesadillas the next day.

3/4 c. honey

2/3 c. lime juice

2 TB. chili powder

1 tsp. garlic powder

2 lbs. cooked, shredded chicken (I always bake mine)

8-10 whole wheat tortillas

2 cups shredded cheese (I use colby jack or sharp cheddar for flavor)

16 oz. green enchilada sauce

1 c. sour cream

Combine honey, lime juice, chili powder, garlic powder and toss with shredded chicken. Marinate in the fridge for at least 1/2 hour.

Cover the bottom of a 9x13 in pan with about 1/2 c. of enchilada sauce. Fill tortillas with marinated chicken and shredded cheese. Reserve about 3/4 c. of cheese for the top.

After tortillas are filled and rolled, place in the dish. Mix the remaining marinade with the remaining enchilada sauce and 1 c. sour cream. Pour this sauce over the enchiladas and sprinkle with cheese.

Bake at 350 degrees for about 30 minutes or until hot all the way through.

We always eat these with a side of black beans.

Soda Pop Chicken

This is the recipe that Jaxon, the uncontested reigning champ used to win first place at the Second Annual Ron Anderson Reunion (2010) grilling competition. We got this recipe from the Duncan family. They were our good friends when we lived in Ammon, ID.

1 c. soy sauce

1 c. canola or olive oil

2 c. soda pop (Pepsi or root beer are our favorites, do not use diet soda!)

Marinade chicken tenders (you can use chicken breasts, but they will not be quite as flavorful) for 4-8 hours, turning occasionally. You can marinade them longer, but it makes the chicken a bit too salty for my tastes. I usually marinade them in a Ziploc bag or glass 9x13 pan. Someday, I would like to have a marinading pan like my mothers that seals tightly so you can flip it over.