Great recipes which will work well for both ovens and grills

Here are some great recipes for you to try-some are for the oven and some are for the grill, but they all have bold and delicious flavors that are sure to wake up your taste buds.

Wilted Lettuce

4 C. leaf lettuce
3 Tblsp. vegetable oil
1/3 C. cider vinegar
3 Tblsp. bacon bits
2 Tblsp. granulated sugar

1 tsp. salt
1/4 tsp. pepper

Tear lettuce into pieces. Bring remaining ingredients to a boil. Reduce heat and simmer 2 to 3 minutes. Pour hot mixture over lettuce in a bowl and toss to coat evenly. Makes 4 servings.

Southwest Ruffle Salad

2/3 C. real mayonnaise
1/3 C. sour cream
1/4 C. cilantro, chopped
2 Tblsp. milk

2 Tblsp. lime juice
1 jalapeno pepper, seeded
and minced
1 tsp. salt
7 ozs. pasta ruffles,
cooked, rinsed with cold
water and drained
2 large tomatoes, seeded
and chopped
1 large yellow bell pepper,
seeded and chopped
1 medium zucchini, quartered
lengthwise and
thinly sliced
3 medium green onions,
thinly sliced

In a large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno and salt. Add the pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Garnish as desired and refrigerate to blend the flavors, at least 1 hour.

Fajita Chicken Wings

Wings

12 chicken wings, tips removed
Marinade:
1/4 C. lime juice
2 Tblsp. oil
3 Tblsp. fresh chopped
cilantro
1 clove garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/4 tsp. crushed red pepper
flakes
Cut the chicken wings in half and place in a sealable plastic bag with marinade. Seal it and turn the bag to coat all of the wings. Refrigerate for at least four hours or up to 24 hours, turning the bag occasionally. Drain the wings, reserving the marinade, and place in the broiler pan. Bake 45 to 60 minutes at 375 degrees, brushing with marinade.

Buffalo Potato Wedges

1/3 C. butter or margarine,
melted
1 tsp. cider vinegar
3 tsp. red pepper sauce
1/2 tsp. salt
4 medium potatoes, unpeeled

Heat coals or gas grill. Mix butter, vinegar, pepper sauce, and salt in shallow dish. Cut each potato lengthwise into 4 wedges; pat dry with paper towels. Dip potato wedges into butter mixture; reserve any remaining butter mixture. Cover and grill potatoes 4 to 6 inches from medium heat 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice, until tender. Serve with blue cheese dressing, if desired.

Old Ladies Chicken

A friend of mine overheard two old ladies talking about this recipe at a picnic, hence the name. It is really good and very moist.
1 cut-up chicken
2 Tblsp. lemon juice
1/3 C. orange marmalade
Salt and pepper to taste
1/3 C. hot barbecue
sauce
2 Tblsp. Worcestershire
sauce

Heat oven to 350 degrees. Combine marmalade, barbecue sauce, Worcestershire sauce and lemon juice, mixing well. Place chicken, skin side up, in 9 x 13 pan lined with aluminum foil. Sprinkle with salt and pepper. Pour sauce over chicken and bake 1 hour, basting occasionally. Increase temperature to 400 degrees and bake 15 minutes longer.

Grilled Vegetable Kabobs with Cherry Tomatoes

2 small zucchini, cut into 1/2-inch pieces
8 white button mushrooms,
cleaned
1 small red onion, cut
into wedges
1 red pepper, seeded and
cut into 1/2-inch pieces
16 cherry tomatoes
2 Tblsp. olive oil
2 Tblsp. Mrs. Dash Chicken
Grilling Blend
8 metal or bamboo skewers

If using bamboo skewers, soak in cold water for a few hours. Divide all the vegetables evenly into 8. Thread skewers with zucchini, cherry tomato, mushroom, cherry tomato, red onion and red pepper. Brush vegetables with olive oil. Sprinkle both sides of kabobs with Mrs. Dash Chicken Grilling Blend.

Heat grill to medium high. Lay skewers on grill and cook, turning until the vegetables are nicely grill marked and tender crisp, 4-5 minutes per side. Transfer kabobs to a large platter and serve immediately.