Summer Season Grill Recipes: Grilled Chicken Kabobs with Gluten Free Teriyaki Glaze* ½-1 lb. of boneless, skinless chicken breast per person (depending on how hearty an eater) cut into about one inch cubes 1 medium sweet onion cut into one inch pieces 1 pint grape or small tomatoes Directions: You can buy bamboo skewers at a grocery store inexpensively.  Soak them in water for about 5 minutes before using so they don’t burn on grill. Once all skewers are on warm, put one piece chicken, one piece onion, and then one tomato, alternating on the skewer, leaving about 2 inches on the end at back to hold and one inch at top.  Place on grill. Brush with sauce (see below for sauce recipe). Turn after 5 minutes. Brush other side with sauce.  Skewers will take approximately 10-15 minutes depending on heat of grill and amount of skewers. Sauce (Make more sauce if you have more people/skewers) ½ cup of GLUTEN FREE soy sauce ¼ cup of brown sugar (can use brown sugar Splenda) ¼ cup water Taste for sweetness, you might want to add a touch of white sugar to adjust the sweetness. If you want a more Asian flare, add a teaspoon of ginger. Grilled* Seasonal Veggies with Balsamic Glaze (Gluten Free too!) I love when the new veggies are in season. You really can’t go wrong with any grilled veggie and this recipe.  These are some of my favorites, but feel free to use what you like or find at your local markets. Zucchini cut into one inch pieces Yellow Squash cut into the same size as zucchini Peppers (yellow, red, orange, or any color you like)-If you don’t like pepper or it is not available, leave it out. Cut into the same size as zucchini and squash. You may also want to use onion or tomato here. Like the Kabobs above, put the veggies on the bamboo skewer.  Brush with balsamic vinegar as they are roasting.  Gluten free and tasty. Grilled* Strawberries with Honey and Candied Ginger Sauce (Yes also grilled and Gluten Free!) This requires just a little prep work in the kitchen but if you are a grill master, the sauce could be made on a grill. Strawberries are in season now and throughout much of summer.  You can use much of the summer fruits this way.  Clean them and put them on skewers for the grill – or put them on a pan for roasting so you don’t lose any sauce/juice for 10 minutes, then serve plain or with ice cream. Sauce       4 tablespoons butter (if you are cutting out butter, you could leave this out altogether and just add more honey and a touch of water) Thin butter with a little liquor of your choice (Cointreau, Butterscotch Schnapps, Rum or anything) if you want to make this alcohol free thin with a little fruit juice (such as orange or pineapple) or water.  About 2 table spoons. ½ cup local honey (it supports the Bees and your immune system!) 1 ½ teaspoon ginger 1 teaspoon cinnamon In a small sauce pan melt all the ingredients together. Once it melts together, approximately 1-2 minutes, it is ready for brushing on the fruit. Brush on liberally. Save any extra for dunking or putting on ice cream. *If you don’t have a grill, broil in the oven – it is almost as nice as being over an open fire. I would at least light some candles to keep a connection to my fire element though. Views:]]>