Enticing Entrees

Honey-Mustard Steak-and-Onion Kabobs

Makes 6 to 8 servings

¾ cup olive oil
¼ cup whole-grain Dijon mustard
¼ cup honey
2 tablespoons chopped fresh parsley
2 tablespoons Sriracha sauce
1 teaspoon ground black pepper
½ teaspoon salt
3 pounds boneless sirloin steak, cut into 2-inch pieces
2 red onions, cut into wedges

1. In a medium bowl, whisk together oil, mustard, honey, parsley, Sriracha, pepper, and salt. In a large resealable plastic bag, combine oil mixture and steak. Seal bag, and shake to combine. Refrigerate for at least 4 hours or up to 24 hours.

2. Let steak stand at room temperature for 30 minutes.

3. Spray grill with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

4. Remove steak from bag, discarding marinade. Thread steak and onion onto metal skewers.

5. Grill, covered with grill lid, until an instant-read thermometer inserted in steak registers 145°, 4 to 5 minutes per side, or to desired degree of doneness. Let stand for 10 minutes before serving.

Lemony Shrimp-and-Tomato Kabobs

Makes 6 to 8 servings

2 pounds large fresh shrimp, peeled and deveined
1 pint grape tomatoes
½ cup unsalted butter, melted
¼ cup fresh lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
1 tablespoon whole-grain Dijon mustard
1 teaspoon garlic powder
½ teaspoon ground black pepper

1. Spray grill with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

2. Thread shrimp and tomatoes onto metal skewers.

3. In a small bowl, whisk together melted butter and all remaining ingredients; reserve half of butter mixture in another small bowl. Brush half of remaining butter mixture onto shrimp and tomatoes.

4. Grill, covered with grill lid, until shrimp are pink and firm, 3 to 4 minutes per side, brushing with remaining butter mixture after turning. Drizzle reserved butter mixture onto shrimp before serving.

Pineapple- and Pepper Jelly-Glazed Ham

Makes about 12 to 14 servings

1 (10-pound) bone-in shank portion smoked ham
1 cup water
1 (10.5-ounce) jar red pepper jelly
1 (8-ounce) can crushed pineapple
¼ cup firmly packed light brown sugar
1 tablespoon distilled white vinegar

1. Preheat oven to 325°. Spray a roasting pan with cooking spray.

Using a sharp knife, lightly score outside of ham.