Grilled Cajun Kisses Recipes

Steps:

• Cut tops off of jalapeno peppers and remove seeds.
• Stuff pepper with small amount of cheese, then 1 shrimp and then fill the remainder with more cheese.
• Wrap pepper with a strip of bacon, using a toothpick to secure in place.
• Place each "kiss" on a broiler pan.
• Broil until bacon is crispy.
• Drain on a paper towel and serve on a plate with sour cream for the dipping.

Steps:

• Heat a grill to about 375 degrees F.
• Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
• Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
• Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
• Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
• Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

Steps:

• In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.

Steps:

• 1. Put disposable gloves on. Cut tops off jalapeno peppers and remove seeds. Rinse peppers and you can take gloves off now. Stuff peppers first with a small amount of cheese, then one shrimp and fill remainder with more cheese. Wrap pepper with a strip of bacon, using a tooth pick to secure in place. Place each "kiss" on a broiler pan. Broil until bacon is crispy. Drain on a paper towel and serve on a plate with sour cream for the dipping

Steps:

• Cut off top of peppers & remove seeds.
• Stuff pepper first with a small amount of cheese then 1 shrimp & fill remainder with more cheese.
• Wrap each pepper with a strip of bacon using a wooden pick to secure in place.
• Place each "Kiss" on broiler pan.
• Broil until bacon is crispy.
• Drain on paper towels & serve on plate with sour cream on side for dipping.

Steps:

• Tear off 6 sheets of heavy duty aluminum foil about 20 inches long. Spray center of foil with cooking spray. Place sliced potatoes, about one potato per packet, onto center. Season with cajun spice and pepper, to your taste ( or use your favorite seasonings) Place about 1/2 cup of baby carrots onto potaoes.
• Put about 1/4 of a cup of the barbecue sauce on top. Then, place a chicken breast on top of potatoes, carrots, and sauce. Season chicken with the cajun spices and pepper. Place onion rings, as many as you like, on top of chicken. Finish off the packet with another 1/4 cup of the barbecue sauce over the onions.
• Gather up the foil around the chicken and veggies, and twist the top tightly to seal. It should resemble a BIG candy kiss. Repeat steps for all packets. Place on a medium hot grill. Mine is gas, I have it at about 350. I just leave them on the grill for 45 minutes All of these portions can be easily adjusted to each packet. Be careful when opening them.