Ranch Chicken

Chicken quarters or just thighs (You could use breasts but they just don’t have the favor)
1 lb shell pasta (Don’t mess around, Bertolli is the best that you can buy in a grocery store in America or Italy)
1/4 cup sour cream
1/2 can of chicken broth
2 tsp onion powder
2 tlbs of parsley flakes
4 cloves of minced garlic (I am a purist with garlic, crushed fresh cloves is the only way to go.  However, if you must 2 tsp of the powder will do.)
Fresh tomatoes

Brown chicken in pan. Drain fat.
Mix other ingredients in bowl and pour over chicken.
Simmer for 30 to 45 minutes on med-low heat or in the oven @ 375.
Cook and drain pasta.
Remove chicken serve over pasta mixed with cooking sauce garnish with chopped tomatoes.

Pork Parmigiano

Pork tenderloin (I buy the whole roast and cut off what I need)
16 oz bottle of Italian dressing (cheap is good)
1 cup Grated Parmigiano-Reggiano (not the green can crap)
2 Tbls Kosher salt (believe me there is a difference)

Cube pork tenderloin into 1 inch cubes
Place meat into a non-reactive container
Pour bottle of Italian Dressing over meat add salt and refrigerate overnight
Thread pork onto skewers (I love my metal ones) but feel free to use anything with a point you want to.
Put over a fire (real men use some type of wood)
After pork has cooked and is starting to brown sprinkle LIBERALLY with the Parmigiano-Reggiano.
KEEP MEAT OFF THE GRATE!! Use bricks wrapped in foil, metal bars, hold it by the handle. I don’t care, but don’t let the cheese melt to the grate.
Let cheese melt and crust over on the pork

Remove and enjoy

PS I bought the greatest grill brush ever. Keeping your grill clean is one of the most important keys to good grilling.