Malibu Chicken Sandwiches - A Grilling Favorite!

 This shop has been compensated by Collective Bias, Inc.  its advertiser. All opinions are mine alone. #FireUpTheGrill #CollectiveBias

Our grill is currently getting quite the workout! I took a childhood favorite of mine, Malibu Chicken, and turned it into an amazing grilled chicken sandwich with grilled pineapple and crunchy sweet red baby bell peppers served on a ciabatta bun. Mmm... summer perfection on a plate!

As a child, there were a few go-to meals I would always order when we ate out. Malibu Chicken was one of those. The combination of Swiss cheese, tangy ham and a sweet mustard sauce was my favorite way to dress up a simple chicken breast. Just recently I was thinking about that Malibu Chicken, but I wanted to make it summer friendly by throwing it on a bun with a few more veggies and sweet grilled pineapple.

Did it work?

Yes! I think this twist on my childhood favorite is even better than the original. My secret weapon is marinading the chicken breasts in buttermilk first to keep them tender and juicy.

Honestly, buttermilk just makes it better. Marinating the chicken ahead of grilling keeps the chicken breast really moist and flavorful. No one enjoys dry grilled chicken, right? I just added salt and pepper, a little garlic and paprika to the buttermilk.

My other sandwich addition was to throw on some grilled pineapple. My kids are obsessed with the warm, juicy slices of grilled pineapple right now. Just throw them on the hot grill before cooking the chicken. (I like to add them to a clean grill.) Grill marks are optional, though always fun, as long as the pineapple is warmed through and starts to carmelize, they will be amazing.

And then throw on the chicken! I didn't do anything extra to these boneless, skinless chicken breasts other then the marinade and then a little salt and pepper.

But the real stars of this meal were all the great Kraft brand items I picked up my local Walmart. In fact, I was able to pick up Kool-Aid and a fresh Walmart Marketside Ceasar Salad kit to pull this all together for an easy weeknight meal outside.

With a warm grilled sandwich, side salad, and cold drink, does it get much more "summer" than that?

So once the chicken wsa cooked through, I piled on a few slices of Oscar Mayer Selects Natural Applewood Smoked Ham and topped it with a Kraft Big Slice of Swiss cheese. Just an additional minute or two on the grill and the cheese was sufficiently melted.

Then it was time to create my perfect Malibu Chicken sandwich! I picked up lettuce as well as red baby bell peppers for my sandwich, again all at Walmart. Don't you love it when you can get everything in one stop?

I put a little Kraft Real Mayo down first and then started to layer my ingredients on the fresh ciabatta buns.

And since I am a fan of sweet bell peppers and pineapple together, I thought it would add the perfect 'crunch' to my sandwich. We are loving those cute little baby bell peppers right now. My kids love to snack on them plain, but they also work well to throw into recipes.

Then I served up my Malibu Chicken Sandwich with my side Ceasar salad and a big glass of Kool-Aid. Yum!

Malibu Chicken Sandwich

You will need:

• 4 boneless, skinless chicken breasts
• 2 c. buttermilk
• 2 cloves minced garlic
• 2 tsp. paprika
• salt & pepper to taste
• 8 pineapple rings (2 per sandwich), drained and patted dry
• 4 slices Kraft BIG Slice Swiss Cheese
• 8 slices Oscar Mayer Selects Natural Applewood Smoked Ham
• 2 red baby bell peppers, sliced
• lettuce
• Kraft Real Mayo
• Sweet Mustard Sauce

Sweet Mustard Sauce

• 2 Tbsp. Dijon mustard
• 2 tsp. Kraft Real Mayo
• 1 tsp. yellow mustard
• 1 tsp. honey
• 1/2 tsp. Worchestershire sauce

Whisk together the buttermilk, garlic, paprika and salt and pepper in a dish. Marinade the chicken in the buttermilk mixture for up to 4 hours.

Preheat the grill to medium-high heat.

Spray the grill with non-stick spray and then grill the pineapple slices for 2-3 minutes per side. Keep an eye on them so they don't burn.

Season the chicken with salt and pepper on both sides. Grill the chicken for 5 minutes on the first side. Then flip with tongs and grill till the chicken is cooked through. Check the internal temperature with a meat thermometer. When done, place two slices of ham on each chicken breast. Top with a slice of Swiss cheese. Cover for a minute or until the cheese just starts to melt. Remove from the grill.

To create the Sweet Mustard Sauce, whisk together the Dijon mustard, Kraft Real Mayo, yellow mustard, honey and Worchestershire sauce. Set aside or chill until you are ready to assemble the sandwiches.

To assemble, spread ciabatta buns with Kraft Real Mayo. Place a lettuce leaf on the bottom, top with a chicken breast, then top with 2 pineapple slices and sliced red pepper. Drizzle the Sweet Mustard over the chicken breast and top with the remaining bun.

Enjoy!

And don't forget to grab all the ingredients for this summer meal idea at Walmart. They have have a great selection of Kraft brands as well as Marketside sides and a fresh produce section to help you pull it all together like a pro.

And if you are looking for even more great grilling recipe ideas? Ccheck out the Kraft digital cookbook full of inspiration for your summer meals.

Roasted Vegetable Tart - #SundaySupper

Happy Sunday!

I am so excited to be participating with my first #SundaySupper post. This is an amazing group of food bloggers who value cooking from the heart and drawing family around the dinner table as much as I do. You can find more information about this great group at the bottom of the post.

When I think of Sunday Supper, I think of local and seasonal foods, an evening with family and creating new memories. I think of meals everyone will enjoy as we sit around the table and share our day. This week's theme happens to be Food That Travels.

I have three small children, a 2-year-old, almost 6-year-old and 7-year-old, so just sitting down and eating is a challenge at this age. Even though preparing dinner can take me longer than usual, eating at home is a great way to lessen overall mealtime stress. Ever tried to get a 2-year-old to sit down and wait for dinner? Or keep him in his seat long enough for the rest of us to enjoy ours? Okay, me neither! The other bonus is I can make a dish my kids will want to eat.

Here on the farm the summer squash is in full swing. I am eagerly waiting on our tomatoes and have been thinking about a rustic tomato tart I like to enjoy in the summer. I kept thinking, what if I created a tart with the same crust, but from the vegetables we currently have available in the fields or the store. So, this roasted vegetable tart was born. And guess what? Tarts are fabulous to enjoy warm or cold and they travel well for a picnic or potluck. Plus, they look really impressive!

I highly recommend trying this tart crust with fresh corn, but times likes this before our farm corn is ready, canned works just fine. The crust is created with corn, a little lemon juice, sour cream for the necessary fat and then flour and corn meal. The dough is rolled onto cornmeal giving the crust a nice bite with a little extra crunch for texture.

When local corn is available for dinner during the week, I love to boil a few extra ears and cut off the kernels for recipes like this one. ...or to throw onto a weeknight salad.

I whisked together the dry ingredients while pulsing up the wet in the food processor.

I cut butter into the flour, then prepared the ricotta filling. My favorite part of the cheese filling is the large amount of chopped basil. Cutting fresh basil in the yard is one of my favorite things. It just smells so amazingly fresh.

And, of course, there are the grilled vegetables. I roasted mine on a sheet tray in the oven, but they could easily be prepared on the grill. Just toss in a little olive oil and sprinkle with kosher salt.

I used fresh zucchini, yellow summer squash, eggplant and asparagus, all vegetables my family enjoy. With just a thin layer of tomato sauce between the cheese layer and vegetables and a little Parmesan cheese over the top, the tart just needs to be warmed though. It is delicious served either warm or cold with a little salad and fresh fruit.

This is my idea of a great summer dinner.

Roasted Vegetable Tart

Yum
You will need:

• 1 c. corn
• 3 Tbsp. sour cream
• 1 Tbsp. lemon juice
• 1 1/2 c. all-purpose flour
• 1/4 c. cornmeal + more for rolling out the dough
• 1/4 c. butter chilled and cubed
• 1 medium zucchini
• 1 medium summer squash
• 1 eggplant
• 4 stalks asparagus
• 1 c. ricotta
• 3/4 c. Parmesan cheese, divided
• 1 egg
• 1/2 c.basil, thinly sliced
• 1/2 tsp. Italian seasoning
• 1/4 c. marinara sauce
• salt and pepper

Combine the corn, sour cream and lemon juice in a food processor. Pulse till the corn is broken up and the mixture is mixed well.

In a medium bowl, whisk together the flour, 1/4 c. cornmeal and 1 tsp. salt. Cut in the butter until the mixture resembles sand. Mix this into the wet mixture and bring together into a ball. Flatten into a disc and chill for at least an hour.

Preheat the oven to 400 degrees. Slice the vegetables, except the asparagus, using a mandolin into 1/8th-inch thick slices. Toss with olive oil and sprinke with kosher salt. Arrange in a single layer on baking sheet and roast until softened and starting to turn golden brown. Keep an eye on the vegetables as they will cook quickly For the aspargus, snap off the ends, toss in olive oil and roast for about 9 minutes. Remove from the oven and set aside.

Place the crust in your tart shell and cut away any excess. Line with foil and cover with pie weights or dry beans. Bake at 400 degrees for 15 minutes, or until the inside of the shell is dry.

In a medium bowl combine the ricotta, Parmesan cheese, egg, basil, Italian seasoning, 1/2 teaspoon. salt and 1/4 teaspoon fresh cracked black pepper. Spread the ricotta mixture in the bottom of the pre-baked tart shell. Spread the 1/4 cup marinara sauce over the ricotta, top with the roasted vegetables and sprinkle with 1/4 c. Parmesan cheese. 

Bake for 20 minutes, or until the tart is warmed through. Serve warm or cold.

Enjoy! 

Mmm... I hope you enjoyed this Roasted Vegetable Tart recipe. Be sure to check back next week to see what I am cooking up for the next Sunday Supper.

And... be sure to check out all these other amazing recipes for Food That Travesl...

Adventurous Appetizers

• Bacon Cheeseburger Dip by Cosmopolitan Cornbread
• Spicy Pimento Cheese by Food Lust People Love

Destination Desserts

• Almond Flour Brownies by Recipe for Perfection
• Cherry Blueberry Pie by Pies and Plots
• Cherry Pound Cake with Lime Glaze by Grumpy's Honeybunch
• Classic Carrot Cake by That Skinny Chick Can Bake
• No Bake Banana Pie in a Jar by Our Good Life
• No Bake Millionaire Shortbread Cookies by Hezzi-D's Books and Cooks
• Oatmeal Raisin Banana Bars by What Smells So Good?

Mains in Motion

• Baby Back Pork Loin Ribs by The Freshman Cook
• BBQ Chicken On The Grill To Go by Family Foodie
• Chicken Salad Skewers by Cindy's Recipes and Writings
• Cobb Salad in a Jar by Life Tastes Good
• Farro with Eggplant and Tomato by Cooking Chat
• Mediterranean Pasta Salad by Serena Bakes Simply From Scratch
• Mexican Breakfast Casserole  by Simply Healthy Family
• Pan Bagnat (Provençal Tuna Sandwich) by Curious Cuisiniere
• Pastitsio by Food Done Light
• Roasted Vegetable Tart by Adventures in All Things Food
• Spinach Pie by A Day in the Life on the Farm
• Vegan SuperFood Bowl by Sustainable Dad

Sightseeing Sides

• Grilled Corn, Bean & Radish Salad by Feeding Big
• Heirloom Tomato Salsa by Nosh My Way
• Parmesan Pasta Salad by Recipes Food and Cooking
• Pomodoro Fresco Pasta Salad by Bobbi's Kozy Kitchen

Traveling Treats

• Cherry Crumble No-Bake Energy Bars by Cupcakes & Kale Chips
• Chocolate Zucchini Muffins by Caroline's Cooking
• Energy Balls by Noshing With The Nolands
• Sunflower Seed Oatmeal Bars by Magnolia Days

More Tips

• 5 Comfort Food Tips by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

VooDoo Deviled Eggs - #HotSummerEats

I received complimentary product from Voodoo Chef to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

Okay now, can you have a backyard BBQ without a big plate of deviled eggs?

Deviled eggs are a staple of every picnic, BBQ and holiday spread. Now, I know not everyone enjoys deviled eggs, so these are just a twist, a nod if you will, to the original that my Mom would make. The biggest difference is I don't add mayo... or pickle relish, etc.

Actually, when the big #HotSummerEats box of sauces arrived on my doorstep and I saw this bottle of VooDoo Chef Southern Gold, I started reading the list of ingredients.

It sounded an awful lot like the makings of an amazing deviled egg.

I should mention that this is the last day of the #HotSummerEats fun. Don't forget to enter the giveaway below and check out all the recipes from the past week. I am sure you will find something delicious and inspiring. Special thanks to Camilla from Culinary Adventures with Cam who organized this past week's recipes. She did an amazing job of setting this all up. I truly hope you enjoyed all the fun.

If I can be totally honest, I am not a fan of deviled eggs... but I do adore creamy hummus. So an idea started to come together in my head. What if I combined my fresh hatched chicken eggs with garbanzo beans and this VooDoo Chef Southern Gold BBQ Sauce?

It was pure genius, I tell you!

VooDoo Chef offers a whole lot more than just BBQ sauces, too. From finishing salts to rubs and even coffee, there are many different flavors in their line I would like to try for myself. But this Southern Gold is just delicious! It is a mustard-based BBQ sauce that packs a whole lot of flavor.

I started by pulsing up my garbanzo beans with a little olive oil and VooDoo Chef Southern Gold. Then I boiled my eggs, peeled and halved them so I could remove the cooked yolks.

Yes, that went right into the food processor too, along with a little lemon juice, salt and pepper and just a tad more olive oil.

Over all these VooDoo Deviled eggs are creamy, hearty and delicious! Sprinkle with just a little smoked paprika and you are ready to party!

VooDoo Deviled Eggs

You Will Need:

• 1 - 15 oz. can of garbanzo beans, drained rinsed and hulls discarded
• 2 Tbsp + olive oil
• 3 Tbsp + VooDoo Chef Southern Gold to taste
• 6 large eggs
• salt and pepper to taste
• smoked paprika for dusting
• chopped parsley to garnish

Start by boiling 6 large eggs. I like to place mine in cool water and turn onto boil. Set a timer for 13 minutes from when the water is turned on. I peel my hard boiled eggs immediately, while warm, under tap water so the shells don't stick. Slice boiled eggs in half and set aside.

In a food processor, puree up the garbanzo beans with olive oil and 3 tablespoons VooDoo Chef Southern Gold. Add the egg yolks and season to taste. Add more BBQ sauce or olive oil tto suit your tastes, and to achieve the desired creamy texture.

Pipe egg mixture back into the cooked egg whites. Dust with smoked paprika and garnish with chopped parsley.

Chill before serving. Enjoy!

An InLinkz Link-up

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.


a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

Guava Mango Shrimp Kabobs - #HotSummerEats

I received complimentary product from Intensity Academy Gourmet Sauces and Pirate Jonny's  to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

Today's #HotSummerEats recipe is a simple, but delicious, favorite of mine! I just love seafood. Since moving back to the states I just don't have as many chances to enjoy fresh seafood, but am always looking for a quick recipe that lets me get my fix.

When my box of Intensity Academy Gourmet Sauces arrived, one look at Pirate Jonny's Guava Girl Gourmet Cooking and Grilling Sauce and I immediately went to my happy place... shrimp!

I saw guava in the name and I started thinking about mangoes and shrimp. Seemed perfect to throw some shrimp on the barbecue for this event. Right?

So I shelled and de-veined my shrimp, then let it hang out for a while in the amazing Guava Girl sauce. This stuff is sweet and very flavorful.

I left my mangos in large chunks and added some colorful red and orange bell peppers to my skewers. Not only were the shrimp marinated in the sauce, but towards the end of the cooking time, I brushed them with just a little more.

Believe me, once you taste this sauce, you will understand why I went heavy handed with the flavors.

See more great uses for Pirate Jonny's sauces on their Facebook page and on Instagram. Also learn more about all the Intensity Academy brands on their Facebook page, Instagram and see their recipe ideas on Pinterest.

Guava Mango Shrimp Kabobs

You Will Need:

• 1 lb. large shrimp, shells removed and de-veined
• Pirate Johnny's Guava Girl Sauce, enough to cover the shrimp + more for grilling
• 2 large mangoes, cut into chunks
• 3 large bell peppers, cut into cubes
• salt and pepper to taste

Start by marinating the shrimp in Pirate Johnny's Guava Girl sauce. Generously cover the shrimp and refrigerate for at least an hour or overnight in the fridge.

Before cooking, soak your skewers in water. They should be completely immersed for 10 to 30 minutes.

Preheat the grill to medium-high heat.

Assemble the skewers alternating shrimp, mango chunks and bell pepper cubes as you like. Season with salt and pepper. Place them on the grill and cook about 3 minutes per side or until the shrimp become pink. Brush on a little more Pirate Johnny's Guava Girl sauce after turning the shrimp. 

Serve immediately and enjoy! 

An InLinkz Link-up

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.


 a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

Smoked Sliders - #HotSummerEats

I received complimentary product from Spicely to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

What event would be complete without a burger? I really like to serve up sliders to a crowd because they appeal to kids, those with light appetites, etc. But, for the hungry guys, they can have several and dress each one differently.

One of my favorite ways to prepare a burger, or slider for that matter is by smoking. Cooked slowly and full of flavor, these little burgers are perfect for Summer get togethers. This time around I dressed my meat with Spicely Organic Barbecue Seasoning.

I have made smoked burgers before, but the Spicely seasoning really took this burger to the next level. Don't worry about going simple. I enjoyed these sliders with fresh tomatoes and a slice of Provolone cheese.

Smoked Sliders

You will need:

• 2 lbs. ground beef (80/20 composition)
• 4 Tbsp. Spicely Organic Barbecue Seasoning
• 3 Tbsp. Worchestershire sauce
• salt and pepper to season the burgers

Start by preheating the smoker. Turn it on and open the lid. Allow it to heat for 5 minutes, or until it starts to smoke. Then close the lid.

Mix the ground beef with Spicely Organic Barbecue Seasoning and Worchestershire sauce. Form into 12 equal burger patties and liberally salt and pepper both sides. Place the burgers onto the grill and smoke for 2 hours.

Top with Provolone, or your favorite cheese, for the last 10 minutes. And serve on homemade brioche buns.

Enjoy!

You can learn more about Spicely seasoning on their Facebook page, Twitter and Instagram channels.

An InLinkz Link-up

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.

a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

Warm Grilled Potato Salad

Potato salad can be so.... bleh. You, know? It is actually one of the things I just skip at picnics or BBQs. I have had several twists on the classic potato, egg and mayo concoction, but it just doesn't do it for me.

So, I was thrilled when I first tasted my Mother-In-Law's Warm Grilled Potato Salad. It comes from Al Roker's Big Bad Book of Barbeque and has a flavor all it's own. I am still trying to get ahold of a copy... I might have to break down and order one used because I am dying to try some of the other recipes in there.

The keys to this salad are the grilled flavor, a light dressing with apple cider vinegar and mayo, and crispy bacon. Don't skimp on the last part. I try to get the best bacon I can find because those little salty bits really make the dish.

Now, do you see what this potato salad isn't like the rest?

This salad is more suited for at home meals than taking to a picnic because it should be eaten fresh. This is one salad that will taste fine the next day, but doen't improve with time.

Start with 2lbs of baby red potatoes. I don't worry about scrubbing them unless they are extra dirty. Boil till fork tender and then toss with olive oil and salt while they cool. This can be done ahead of time and just wait to grill them right before serving.

Make up the dressing ahead of time. You will want to toss the potatoes right before serving.

whisk together the apple cider vinegar, oil, mayo, as well as salt and pepper to taste.

With the grill on high, carmelize the outside of the potaotes. Place in a large bowl and toss with the sliced red onion, crumbled bacon and dressing. Season the dish with salt and pepper to taste and garnish with chopped Italian leaf parsley.

Now, this will make quite the statement at your next backyard cookout. This is one dish that never lasts long at my family's gatherings. I hope you will enjoy sharing it with your own family this Summer.

Warm Grilled Potato Salad

You Will Need:

• 4 lbs. baby red potatoes
• 6 Tbsp. olive oil
• salt and pepper to taste

_______________

• 1/2 c. mayonnaise
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. canola oil
• salt & pepper to taste

________________

• 6 slices of bacon, cooked and crumblend
• 1 medium red onion, thinly sliced
• 1 handful of Italian flat leaf parseley, chopped

In a large pot, cover the the potatoes with 2-inches of generously salted water. Bring up to a boil and cook till you can easily peirce the potatoes. Drain and transfer to a baking dish or try. Drizzle with olive oil and season with salt and pepper. Once the potatoe are cool enough to handle, cut in half and toss again in the olive oil and seasoning in the dish.

Preheat your grill ahead of time. About 20 minutes before serving, put the potatoes on and turn as needed until they are crisp and golden brown. 

While the potatoes are cooking, cook the bacon, crumble it and set aside. Whisk together the mayo, apple cider vinegar, oil and salt and pepper.

In a large bowl toss the finished potatoes with the bacon, red onions and dressing. Coat completely and garnish with chopped Italian flat leaf parsley. Serve immediately.

Enjoy!

Summer Grilling - Smoked Chicken Nachos

I received pans and compensation from Handi-Foil to facilitate my review and recipe. All opinions and experiences are my own.

Some nights I really need something fast to feed a hungry crowd and I don't want to hear any whining. That was definately not a problem when I made up these Smoked Chicken Nachos thes week.

What can I say? I love nachos.

When my husband and I were working through college on late nights we would split an order of loaded nachos at our favorite pub. A beer and black bean nachos were the perfect date night food for us. Now I am older and I have my own fancy toys... aka smoker, so I wanted to see if my Traeger was up to the challenge of smoking some nachos.

Now, if you remember my foray into Smoked Mac and Cheese, you know the smoker can take even the simplest cheese and make it taste heavenly. No expensive smoked cheddar needed. So, what could my Traeger do for a simple nacho platter?

Boy, oh boy! It did wonderful things. Now, I wasn't about to try scraping burned cheese off my grill so this was the perfect solution. I love the small slits in the bottom that allowed the heat and smoke to get underneath the chips. There wasn't a soggy chip in the whole tray.

As for grilling my nachos? Well, it was the fastiest and easiest way to make nachos I have ever found. This would be fantastic for feeding a hungry crowd. For even more trays, use the Handi-Foil sheets to ball up and stack up those trays of nacho goodness.

I have blogged about this pans before. Handi-foil makes my cooking and baking easier, as well as helps me out with the clean-up. Did you know most of these foil pans are made from 100% recycled aluminum and they are 100% recyclable. Everybody wins here.

I actually had some various cuts of chicken to use up. Usually I place the large chicken breasts directly on the grill, but this time I also needed to use up some smaller boneless thigh peices. I like the flavor (and the price) of thigh cuts, especially when I will be chopping the meat up into bite-sized peices. The grill sheets kept the small peices from falling through the grate.

Then I assembled my nachos as usual. I like to put down a first layer of cheese to melt to the chip, then all my toppings like black beans and chicken, then another layer of cheese to hold those loose items on the chip. Clever, right? It's a system.

After smoking just long enough to melt the cheese and impart the deep smokey flavor of my wood, I took the nachos off the grill and topped with my cold items like avocado, tomato and sour cream.

It really ended up being a beautiful thing. Share this at your next party and you will have some happy guests.

Smoked Chicken Nachos

You Will Need:

• 2 chicken breasts, or 4 boneless chicken thighs
• chicken rub
• corn chips
• 1/2 c. cheddar cheese
• 1/2 c. monterey Jack Cheese
• 1 c. black beans
• 1 can Fire Roasted green chilis
• 1/4 c. sliced olives
• 1 avocado, diced
• 2 roman tomatos, diced
• sour cream to dot the top

Start by prepping your smoker. Check to ensure you have plenty of chips or pellets, then open the door and turn onto the smoke setting. Once you notice smoke rising from the smoker, shut the door and turn on high.

Season chicken with salt and pepper or your favorite chicken rub. Place on a a grill sheet. And cook until the chicken has reached an internal temperature of 160 degrees. Remove from the smoker and let the chicken rest, covered with foil.

Fill 2 grill pans with a thin layer of corn chips. Sprinkle with Monterey Jack cheese, then your black beans, green chilis, sliced avocado. Cut chicken into bite-sized peices and distribute over the nachos. Finish up by sprinkling cheddar cheese over the top.

Place on your grill for about 5 minutes, or until the cheese melts. These cook quickly, so keep an eye on them. Finish topping with sliced avocado, diced tomato and sour cream. Serve immediately.

To round out our smoked nacho dinner, I grilled some young squash in the other grill sheet. I sprayed them lightly with grapeseed oil and then dusted them with my favorite dried herbs. I grilled these on high until they were fork tender.

Again, the grill sheets made cooking faster and easier. Grab a stack of these before your next BBQ at the park and you won't need to worry about communal grills anymore. These grill pans and sheets will have your food covered.

Learn more about the BBQ Basics line of products and Handi-Foil on Twitter, Facebook and website.