Ingredients

• 16 oz baby gold (or red) potatoes
• 4 links smoked sausage (12–13 oz total)
• 1 medium yellow onion
• 8 (6-inch) wooden skewers
• ½ cup dark beer (or malt beverage)
• ⅓ cup maple syrup
• ⅛ teaspoon ground red pepper (optional)
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Steps

1. Preheat grill (or grill pan) on medium. Place potatoes in microwave-safe bowl, cover, and cook on HIGH 8 minutes; let stand 5 minutes. Cut each sausage into 4 pieces; cut onion into 1-inch pieces.
2. Alternate potatoes, onions, and sausages onto skewers. Combine beer, syrup, red pepper (if using), salt, and pepper; whisk thoroughly.
3. Brush skewers with syrup mixture; place on grill. Cook 10–12 minutes, turning and brushing with syrup mixture occasionally, until sausages are 165°F and potatoes are tender. Serve.

Chef's Tip: For a fun touch, spiralize the potatoes and sausages by threading onto skewers and cutting around each to the skewer.

Ingredients

• ¼ cup water
• 2 tablespoons unsalted butter
• 28 oz fully cooked bite-size homestyle meatballs
• ⅓ cup brown sugar
• 3 tablespoons chipotle hot sauce
• ¼ cup sliced fresh green onions

Steps

1. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place water, butter, and meatballs in pan. Cover and cook 10 minutes, stirring occasionally.
2. Add brown sugar to pan; cook uncovered 6–8 minutes, stirring occasionally, until meatballs are glazed and 165°F. Transfer meatballs to large bowl; add hot sauce and onions. Toss to coat; serve.

Ingredients

• ¼ cup vegetable oil
• 8 small flour tortillas
• ½ cup jalapeño cream cheese spread
• ½ cup seasoned pulled chicken
• 2 tablespoons sliced fresh green onions
• ½ bunch fresh cilantro
• 1 Hass avocado
• ¼ cup cilantro avocado dressing

Steps

1. Place oil in large sauté pan; heat on medium 2–3 minutes. Microwave tortillas on HIGH 20–25 seconds until very soft.
2. Spread 1 tablespoon cream cheese down center of each tortilla, then top with 1 tablespoon chicken, 1 teaspoon onions, and 5–6 cilantro leaves. Roll tortillas tightly around filling to form taquitos.
3. Place taquitos seam-side down in pan (in batches); cook 1–2 minutes on each side until tortillas are golden and centers are 165°F. Transfer to paper towel–lined tray to drain.
4. Halve avocado, scoop out flesh, and mash. Add dressing to mashed avocado; whisk until blended and smooth. Slice taquitos in half and serve with avocado crème for dipping.