Chicken-Vegetable Kabobs with White BBQ Sauce (Southern Living)

Serves 4

Ingredients

4 (12-inch) wooden skewers
1 tablespoon coarsely chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon loosely packed orange zest (I didn't have this)
1/2 teaspoon ancho chile powder (didn't have this either)
1/2 teaspoon freshly ground black pepper
6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
1 small zucchini, cut into 1 1/2-inch pieces
1 small summer squash, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces

White BBQ Sauce

3/4 cup mayonnaise
2 tablespoons white wine vinegar
1 garlic clove, pressed
1 1/2 teaspoons coarsely ground black pepper
1 1/2 teaspoons spicy brown mustard
1 teaspoon prepared horseradish
1/2 teaspoon sugar
1/2 teaspoon table salt


Directions

1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.
.2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.

White BBQ sauce
Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, and salt. Refrigerate up to 1 week.  Makes up to 1 cup.

***This is AMAZING!!!

Broccoli Souffle

2 10-ounce packages frozen chopped broccoli ( I use fresh broccoli, 2 crowns)
1 cup mayonnaise
1 can cream of chicken soup (You can substitute cr of mushroom)
3 tablespoons chopped onion
3 eggs, well beaten
1 cup sharp cheddar cheese, grated
3/4 cup Ritz cracker crumbs

Cook broccoli according to package directions, but I cook the fresh broccoli "al dente" - still a little firm. Mix broccoli with remaining ingredients except crackers crumbs and place in a 9x12 inch dish. Sprinkle with cracker crumbs. Cook at 350 degrees for 25-30 minutes. Can be made ahead. Serves 8.

Recipe can be halved. I used 1 crown of broccoli, 1 can of soup, and 1-2 eggs. When you make this, let me know if yours had the consistency of a souffle. Mine does not, so perhaps we should label it a casserole. :-)