I don’t think I’ve ever been more excited about grilling season than I am this year. I don’t know why, but I suspect it has something to do with being on maternity leave since December last year. I’ve spent a good deal of time inside the house, caring for one or both kids, and when the weather started getting warmer I started to get a bit of cabin fever. And though I love my kitchen, I spend a lot of time there, and so I’m excited to get out of the kitchen this summer and bring you more grilling recipes! As much as I love my nachos, I love that these are a meal in one if you need them to be. That, and that they can be made completely ahead of time, or partially ahead of time, which is perfect for entertaining. Check out the notes in the recipe for tips on how to prepare ahead of time! So last summer, I was all about cooking and baking whatever I want, regardless of how hot the house would get. We didn’t have A/C, but I didn’t even care. I was all like, “I’m gonna make mac & cheese even though it’s 300 degrees out.” This year, I’m really excited to not only grill meat, but all kinds of side dishes and complete meals as well. Like these BBQ Chicken Pizza Kebabs? One of my favorite new recipes!
Recipe notes: This recipe would be perfect for Instant Pot Shredded Chicken or Crockpot Shredded Chicken! This Pineapple Brown Sugar Barbecue Sauce is what I use – it’s one of our favorites! I’m the kind of person who hates having pieces of food leftover in the fridge that I don’t know how to use up. The extra cooked potato from these potato skins would be great for these Perogy-Stuffed Shells or Potato Salad! If you don’t like pineapple or red onion, just leave it out. If you want to add some diced red pepper or some cooked bacon? Go for it! You can really use any amounts of filling ingredients that you like, and customize to your tastes. Have leftover filling? Make a BBQ Chicken Grilled Cheese or Quesadilla!
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