Honey Chicken Kabobs

I promise that I have continued to try new recipes even though I have not been faithful in posting...to make up for that I have two recipes for today. The first is a Honey Chicken Kabob that I found on pinterest. Here is the recipe that they suggested:

Honey Chicken Kabobs
recipe from AllRecipes

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2-3 bell peppers in any color, cut into 2 inch pieces
skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently

Finished Product

 I made some slight changes by marinating the chicken separate from the veggies over night for more flavor. I also used zucchini and squash for some of the kabobs for a variety. (make sure you have enough honey or else the soy sauce will make it very salty). Everything turned out really delicious!

Chelsea's Pasta Perfection

I good friend sent me this recipe not too long ago and I wanted to share it because it was so good :)

Ingredients:

• 4oz spaghetti or linguini
• 6oz of the canned chicken (like the chicken that pretends to be tuna you know?)hahaha
• 1/2 onion chopped
• 1/4 cup dry white wine
• pinch red pepper flakes
• 2 tbsp olive oil
• 1 clove garlic (I minced the garlic)
• salt n pepper
• 1 tbsp of green olives or capers (i might try black olives hmm)

"Boil the pasta until al dente with a little bit of salt and olive oil in the water.

while the pasta is cooking, sauté the onions, garlic, and red pepper in 2 tbsp of olive oil until the onions are transparent.

Add the chicken, white wine, and green olives/capers. Bring it to a simmer, then reduce the heat a little and cook for 10 mins. Don't want to reduce the heat too much so that the alcohol cooks off. If it starts to get dry, just add more white wine. you want it to be pretty juicy cause the pasta will soak up a lot of the liquid.

Once its all done, throw it together and enjoy!:)"

 

Thanks Chels it was great!

 

(pictures to will be added as soon as I can get them up)

Chicken Satay with Peanut-Chutney Sauce

I found this dish on marthastewart.com and have been wanting to try it out, so Friday we will see how it goes! If you want to try it here is the recipe:

Ingredients--Serves 4.

• 1/4 cup smooth peanut butter, preferably natural
• 3 tablespoons mango chutney
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons soy sauce
• 1 clove garlic, coarsely chopped
• 1/4 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 1 1/2 pounds boneless, skinless chicken breast halves, cut across the grain into 1/4-inch-wide strips
• 1 tablespoon vegetable oil
• Fresh cilantro, for garnish (optional)

Directions

1. Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside.
2. Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
3. Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.