Appetizers from the Grill

Aaaaah....spring. It's a time that makes you want to open your windows, shake off the wintertime blues and grill! Here's 3 recipes that are just begging to be your BBQ appetizers.

Tequila Lime Chicken Skewers

• 1 pound skinless, boneless chicken breast, cut into strips
• 1/4 cup tequila
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon minced garlic
• 2 teaspoons minced jalapeno pepper
• 1 teaspoons salt
• 1/2 teaspoon black pepper

Combine all ingredients except the chicken and mix well. Add the chicken and marinate for at least four hours or overnight. When ready to grill, place each chicken strip on a wooden skewer that has been soaked in water. Heat the grill to medium. Grill the chicken skewers for about two to three minutes per side or until the meat is cooked through.

Bacon Wrapped Jalapeno Poppers

• 24 medium jalapeno peppers, cut in half lengthwise and seeded
• 8 ounces cream cheese
• 1/2 pound chorizo sausage, cooked
• 1 cup shredded cheddar cheese
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 12 bacon strips, cut in half

Mix together the cream cheese, chorizo, cheddar cheese, chili powder, and salt. Stuff each pepper half with the filling. Then put the pepper halves back together and wrap the bacon around each pepper. Secure with toothpicks that have been soaked in water. Grill over indirect medium heat for about 15 minutes. Move to direct heat for about 2 minutes to finish the bacon. Serve immediately. Grilled Tomato Bruschetta

• 1 pound ripe Roma or plum tomatoes, halved
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon red wine vinegar
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 6 slices country or artisan bread
• 1/4 cup fresh basil, chopped

Toss the tomato halves with 1 tablespoon of the olive oil and some salt and pepper in a bowl. Grill the tomatoes over medium heat, cut side down first, about 10 minutes per side. Remove from grill, let cool, and then chop into small pieces. In a large bowl, combine garlic, vinegar, olive oil, red pepper flakes, and salt and pepper. Add the grilled tomatoes, and toss to coat well. Brush bread with remaining olive oil and grill over medium heat about 2 minutes per side. To serve, spoon the tomato mixture onto the bread and top with the chopped basil.

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