Ingredients

• ½ cup cooked bacon pieces
• ⅓ cup tomato paste
• 1 tablespoon chipotle pepper sauce
• ¼ teaspoon ground cumin
• 4 tablespoons canola oil, divided
• ¼ cup marinade for chicken
• 4 shrimp skewers
• 1 ½ lb grilling steaks (such as sirloin, ribeye, strip)
• ¼ cup french-fried onions

Steps

1. Preheat grill (or grill pan). Combine bacon, tomato paste, pepper sauce, cumin, and 2 tablespoons oil; set aside.
2. Combine remaining 2 tablespoons oil and marinade until well blended; brush one-half marinade mixture over both sides of shrimp.
3. Place steaks on grill (or in grill pan); grill 2–3 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).* Top steaks with tomato mixture; cover and grill 1–2 more minutes or until topping is warm. Remove steaks from heat; let stand 5–10 minutes.
4. Place shrimp on grill; cook 1–2 minutes on each side, brushing with remaining one-half of marinade mixture, until shrimp are pink and opaque. Crush onions; sprinkle over shrimp. Serve.
*NOTE: the doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before caving.

Ingredients

• 1 (24-oz) package refrigerated mashed potatoes
• ½ cup barbecue sauce
• ¼ teaspoon pepper
• ½ cup shredded Cheddar cheese
• ¼ cup french-fried onions
• Aluminum foil

Steps

1. Preheat oven to 400°F. Combine potatoes, barbecue sauce, and pepper; transfer to 2-quart baking dish. Top with cheese and then onions; cover loosely with foil. Bake 10 minutes.
2. Remove foil from potatoes; bake 5–10 more minutes or until onions are crisp. Serve.