Grilling Weather

For most people, the grilling season starts in the summer. 

And while we still BBQ in the summer, it isn't enjoyable to lounge outside because the heat is just awful. 

So springtime means we've been grilling up a storm around here lately!  Summer is creeping up on us, but we don't see our grilling habit stopping anytime soon.

We tried teriyaki burgers the other night...

The patty was wrapped with bacon and topped off with a piece of grilled pineapple.  They were yummy and a nice variation to try!

We also love making kabobs, with fresh produce and chicken.  We love the Rosemary Ranch Chicken recipe from The Sisters Cafe.  It is so simple, and you probably already have all the ingredients on hand!  We use the marinade for kabobs, and just regular grilled chicken.  Here's the recipe, for your grilling pleasure!

Rosemary Ranch Chicken Recipe
1/4 cup ranch dressing
1/4 cup olive oil
2 Tb Worcestershire sauce
1 tsp dry rosemary
1 tsp salt
1 tsp sugar
1 tsp white vinegar
fresh ground pepper to taste

Combine marinade ingredients. 
Place meat, veggies, and marinade in Ziploc bag.
Place in refrigerator for 30 minutes to an hour. 
Enjoy!

Told ya--so simple and so delicious!  Definitely need to try it!

I've also been into cheesecake lately (I'm starting to think it's a pregnancy craving...but let's be honest, I always have had a love for cream cheese!).  I made some lemon blueberry cheesecake bars for our picnic to the Easter Pageant.  They turned out delicious, but were so time consuming, and our house felt like a furnace after using the oven for such a long time!

So I tried this "mock" (no-bake) cheesecake in a springform pan, and it turned out fabulous!  I think this is the kind of cheesecake I will stick to during the summer months.