We use this marinade on steaks, too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, […]
Month: May 2008
24 large prawns, peeled and deveined 1 tbsp olive oil 2 limes, zested and juiced 2 green chile peppers, seeded and chopped 2 cloves garlic, minced 1/2 (2 inch) piece fresh ginger root, chopped 1/2 medium onion, coarsely chopped skewers Place the prawns and lime […]
Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, only better. Which is why they make a great family fun dinner?
Create kabobs from meats such as beef tenderloin cubes, boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.
Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.
Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Donâ€™t have a grill? Bake them in the oven at 350.
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 red bell peppers, cut into 2 inch pieces
12 slices bacon, partially cooked, optional
Pineapple chunks, optional
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. Yields 12 servings
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables; 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.
I found this recipe years ago in an Asian cookbook. It was a staple in our home until we grew tired of eating it and needed something new. We like to eat it with rice or with a nice green salad.
2 pounds 4 oz boneless skinless chicken thighs
2 tbsp lime juice
1/2 c sweet chili sauce or chili garlic sauce
1/4c Kecap Manis or soy sauce mixed with a little brown sugar
Place chicken in a shallow glass or ceramic baking dish. Place lime juice, sweet chili sauce and Kecap Manis in a bowl and whisk to combine. Pour the marinade over the chicken, cover and refrigerate for 2 hours. Barbecue or bake in a preheated 400Â° oven for 20 minutes, or until the chicken is tender and cooked through and the marinade has caramelized.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, though. One person thought it was this person’s, and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.
1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts
Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.
Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.