Grilled Potato Skins

I could make a meal out of these potato skins! Gimme an ice cold beer or glass of wine and I'm gooood. (In fact, I think I'll grill these up this weekend).

4 medium baking potatoes

1/4 cup picante sauce

1/2 cup shredded Cheddar cheese

2 tbsp. real bacon bits

1/2 cup chopped tomato

1/4 cup sliced green onions, green tops included

TOPPING:

1/4 cup mayonnaise

2 tbsp. sour cream

1-1/2 tbsp. Ranch salad dressing

1 tbsp. real bacon bits

1/4 tsp. garlic powder

1. Scrub potatoes; prick with a fork. Place 2 of the potatoes in the microwave oven. Micro-cook on 100% power (high) for 11 to 14 minutes, or until just tender, rearranging once after 7 minutes. Repeat with remaining potatoes. Cool enough to handle.

2. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. Discard pulp, or save for another use. Spoon 1/2 tbsp. picante sauce into each potato shell. Sprinkle each with cheese and bacon.

3. Grill potato skins on an uncovered grill directly over medium coals for 10 to 12 minutes or till skins are crisp. Sprinkle with tomato and green onions. Top with sour cream mixture. Yield: 4 servings.

Sesame Chicken Strips

These super yummy chicken strips make a great appetizer, or serve them as a main dish with your favorite sides. The honey mustard dip is da bomb!

1/2 cup mayonnaise

1 tsp. dried minced onion

1 tsp. dry mustard

1 cup crushed butter-flavor crackers

1/3 cup sesame seed

1/4 tsp. pepper

1/4 tsp. paprika

1 pound boneless, skinless chicken breast OR chicken tenderloins

SAUCE:

1/2 cup mayonnaise

2 tbsp. honey

1 tbsp. Dijon mustard

1. In a bowl, combine 1/2 cup mayonnaise, onion and 1 tsp. mustard. In another bowl, combine crackers, sesame seeds, paprika and pepper.

2. Cut chicken lengthwise into 1/4-inch strips if using breasts. Dip strips into mayonaise mixture, then into the cracker mixture. Place a single layer on a large greased baking sheet. Bake at 425º for 15 to 18 minutes or until juices run clear.

3. Combine sauce ingredients and serve with chicken strips. Yield: 4 servings.

Black Bean Hummus

This awesome twist on hummus is great with fresh vegetables, wheat crackers and baked tortilla or pita chips. I don't actually measure the spices, but these amounts should be close. You can adjust the spices to suit your taste. This recipe is a big hit when I take it to gatherings.

1 can (15 oz.) black beans, drained and rinsed

1 can (15 oz.) garbanzo beans, mostly drained

1 tbsp. lemon juice

2 tsp. sesame oil

3 cloves garlic, minced

1 tsp. cumin

1/2 tsp. salt

1/4 tsp. cayenne pepper

1. In a blender or food processor, blend all ingredients until smooth and creamy. Yield: about 3 cups.