(Family Features) Keep the heat out of your kitchen this summer with these grilled Chicken Skewers. Enjoy them on their own, pair with rice, serve as chicken tacos or toss in a salad for nearly endless, delicious possibilities. Visit Culinary.net to find more summer flavor inspiration.

Chicken Skewers

Recipe courtesy of “Cookin’ Savvy” Servings: 4-6

• 1 cup brown sugar
• 1 can (6 ounces) tomato paste
• 1/2 cup apple cider vinegar
• 1 tablespoon mustard
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons smoked paprika
• 2 teaspoons barbecue seasoning
• 1/2 cup honey
• 1/4 cup teriyaki sauce (optional)
• 2 pounds boneless chicken
• rice, for serving (optional)

1. In saucepan over medium heat, cook brown sugar, tomato paste, apple cider vinegar, mustard, onion powder, garlic powder, paprika, barbecue seasoning, honey and teriyaki sauce until well combined.
2. Cube chicken and place in large bowl. Pour sauce over chicken, saving some for basting. Marinate at least 1 hour.
3. Heat grill to medium heat.
4. Place marinated chicken cubes on skewers and arrange on baking sheet. Grill until chicken reaches 165 F internal temperature, 20-30 minutes. Baste with remaining sauce as needed. Serve over rice or use for chicken tacos.

Substitution: Use hot honey instead of regular honey to spice it up.   SOURCE: Culinary.net

(Family Features) A nutrition boost for your daily menus can go a long way for families focused on making healthy eating decisions. If you’re looking for an easy way to add nutrients to your meals, the ancient grain sorghum could be the solution you’ve been looking for. Sorghum is non-GMO, gluten-free and a source of 13 essential nutrients. Sorghum can be enjoyed as whole and pearled grain, flour or popped like popcorn, making it a versatile ingredient you can incorporate into meal-planning. It’s perfect for breakfast, lunch, dinner and snacks. Adding a new twist to mealtime can be a cinch. With sorghum, it’s easy to achieve flavorful meals that have protein, fiber and other nutrients. Simply use your stove, a slow cooker, rice cooker or oven to prepare sorghum and replace the grain in your favorite recipes. Or discover a new favorite like this Sorghum BLT Salad. For a quick and healthy snack, grab a handful of Popped Sorghum and feel good about eating between meals. You can purchase popped sorghum or prepare it yourself using one of many simple methods. A delicious alternative to popcorn, popped sorghum is quickly becoming a favorite snack option. To discover more recipe inspiration and find easy ways to add sorghum to your family’s favorite dishes, visit SorghumCheckoff.com.

Sorghum BLT Salad

Recipe courtesy of United Sorghum Checkoff Program Prep time: 20 minutes Cook time: 20 minutes Servings: 4-6 Dressing:

• 2/3 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly cracked pepper
• salt, to taste

Salad:

• 1 pound bacon
• 3 cups cooked whole-grain sorghum
• 1 head romaine lettuce, rinsed, dried and shredded
• 1-2 cups mixed greens, torn into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, coarsely chopped
• 4 green onions, thinly sliced
• salt, to taste
• pepper, to taste
• Parmesan or goat cheese (optional)

1. To make dressing: Blend mayonnaise, milk, garlic powder and pepper until smooth and creamy. Season with salt, to taste. Refrigerate until ready to use.
2. To make salad: In large, deep skillet over medium-high heat, fry bacon. Turn frequently until evenly browned. Drain on paper towel and crumble.
3. In large bowl, combine sorghum, lettuce, mixed greens, tomatoes, parsley, green onions and bacon. Season with salt and pepper, to taste, and toss with dressing. Top with Parmesan or goat cheese, if desired, and serve.

Popped Sorghum

Recipe courtesy of United Sorghum Checkoff Program Prep time: 1-2 minutes Cook time: 4-6 minutes Servings: 2

• 2 teaspoons oil of choice (optional)
• 1/2 cup whole-grain sorghum
• salt or seasoning of choice

1. Heat stainless steel pot with tight-fitting lid over medium heat.
2. Add oil, if desired. When hot, add whole-grain sorghum and cover with lid.
3. Shake pot often to prevent burning.
4. When there are more than 10 seconds between pops, remove from heat.
5. Sprinkle lightly with salt or seasonings of choice.

  SOURCE: United Sorghum Checkoff Program

(Family Features) Don’t let cooking for a crowd add undue stress to summer fun. Barbecues are meant to bring joy, excitement and delicious foods to the table – without leaving hosts frantically flipping meat on the grill. To help make your next cookout a success without the sweat, chef Trimell Hawkins and Current – on a mission to break down barriers to outdoor cooking with electric technology that’s smarter, cleaner and more sustainable – offer these tips and tricks for hosting (and feeding) large groups. Think In Themes Giving your menu a theme, like street food, helps set the tone for the party. Portable, flavorful and easy to prep in bulk, street foods such as tacos are perfect for large gatherings. Hawkins’ signature move is combining mini street foods – think tacos, gyros or bao – with skewers to create “bundle skewers.” These Bundle Skewer Street Tacos are an ideal example of a playful, practical solution for portioning and presentation. Portion Planning Assume about two tacos per guest when other dishes are served alongside. This taco recipe yields around 50 tacos at 3 ounces each or closer to 80 if sized down to 2 ounces, making it a practical way to serve buffet-style meals with multiple offerings. Temperature and Texture Diversify your table with hot, cold and room-temperature options. Fruit and cheese plates, veggie platters and salads are “set and forget” staples that free up time while satisfying guests. Master Make-Ahead Dishes Success starts a day in advance by preparing marinades, salads, grilled veggies and sides. The more you prep early, the more you can enjoy the party. Trust in Technology If the thought of grilling for a crowd keeps you up at night, skip the messy charcoal and turn to the Current Model G Dual Zone Electric Grill. It allows hosts to grill promptly and eliminates the need for pauses to refuel or adjust flames. With sensing technology that precisely monitors and controls temperature at the grate level, it ensures accurate cooking – hosts can even monitor progress from afar and enjoy the party thanks to its app and Wi-Fi connectivity. Plus, its patented cooking system and dual-zone flexibility are crucial for preparing large batches of food or simultaneously accommodating varied cooking preferences – like medium-rare versus medium-well steak – so hosts can confidently grill at different temperatures at the same time. Reduced flareups and no open flames or briquettes improve safety, comfort and cleanliness, all welcome benefits when managing large events. After grilling, simply wipe down surfaces rather than handling ashes or residue. Offer Inclusive Options Hawkins recommends including universally friendly dishes like hummus with veggies, fruit salads, grilled vegetables with chimichurri and gluten-free proteins like wings or tacos on corn tortillas to make sure there’s something for everyone. Be Present Design your menu with the goal of enjoying your event – not dreading it. One of Trimell’s favorite tricks is hot-holding proteins like chicken in stock and butter, which enhances flavor while reducing stress. The result: A more relaxed host and better opportunities to enjoy time with guests. To find more summer hosting tips and recipes that can feed a crowd, visit CurrentBackyard.com.

Bundle Skewer Street Tacos

Recipe courtesy of chef Trimell Hawkins on behalf of Current

• 5 cloves garlic, minced
• 1 onion, diced
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons salt
• 1 tablespoon pepper
• 1 teaspoon coriander
• 1/4 cup lime juice
• 1/4 cup vegetable oil
• 10 pounds chicken or beef shoulder steak, sliced thin
• taco shells or tortillas
• salsa (optional)
• shredded lettuce (optional)
• diced tomatoes (optional)

1. Combine garlic, onion, cumin, onion powder, garlic powder, salt, pepper, coriander, lime juice and vegetable oil. Coat meat thoroughly. Cover and refrigerate at least 1 hour, or up to 24 hours.
2. Preheat grill to 400 F. Thread small bundles (about 3 ounces each) onto skewers. Aim for three per skewer to streamline portioning.
3. Grill chicken until it reaches internal temperature of 165 F. For steak, grill to desired doneness.
4. Transfer bundles to small taco shells and serve with salsa, lettuce and tomatoes, as desired.

  SOURCE: Current