This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930's. Our meat preference for speidis is venison, but we use others when it's not available.
I've had this fajita recipe for three years and my husband and I just love it. Be careful with the chipotle peppers as they can be very hot. I changed it up a little to fit our taste. You may want to adjust the amount to your preference. —Melissa Thomeczek, Hannibal, Missouri
Jennifer Rytting of West Jordan, Utah recalls: “My father-in-law was looking for a good chicken marinade when a friend suggested mayonnaise with Italian dressing. He added the ham and cheese on his own, and we can't get enough of it! You'd never guess this BBQ is so easy and so fast!”
This is the best "fooler" recipe I've ever used. It takes just a few minutes but looks like you fussed. You can even place frozen chicken breasts in the marinade and allow them to defrost and marinade in the refrigerator overnight.—Nan Haring, Portage, Michigan
Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove.
Mullett Lake, Michigan
I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.—Nicole Harris, Mt. Union, Pennsylvania
I’m not sure if this is a Mediterranean dish with a Southwestern flair or the other way around. All I know is that it’s ideal for a summer dinner. The tomato relish is yummy as an appetizer with tortilla chips, so you may want to double it. —Cori Cooper, Boise, ID
Yum! These quick-and-easy chicken packets are destined to become your family’s new favorite. The chicken is tender and laced with sweet pineapple and tropical flavors. Cleanup’s a breeze…these would be perfect for camping. —Jacqui Correa,
Landing, New Jersey
When we entertain friends for a picnic at our cabin, I like to serve this savory chicken. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce - and it's so easy to make.
-Priscilla Weaver, Hagerstown, Maryland