teriyaki chicken bacon skewers

Up at the Ranch last week, my Mom-In-Law and I made these little skewers.

They were TASTY! 

We made a few sans the bacon, too. 

Just make sure you cut all the chicken about the same size so they grill thru evenly.

Recipe from "Our Best Bites" Cookbook

Bacon-Wrapped Teriyaki Chicken Skewers

1 lb. boneless skinless chicken breasts or thighs

About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)

1 large can pineapple chunks (you won't use all of them)

Homemade Teriyaki sauce (the best!) or Kikkoman Teriyaki Baste and Glaze

Kebab skewers or toothpicks

The easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.

Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.

When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.

Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.

*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.

**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.

http://www.ourbestbites.com/2009/04/bacon-wrapped-teriyaki-chicken-skewers/

Kale

Kale: very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.  Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.  Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.  Kale is also a good source of carotenoids.

The Best Choco Chippers

My favorite treat in the world are choco chip cookies. So, I have naturally tried every recipe out there. This recipe is by far my favorite ever...I think it's the butter, some may say it's because of the dark brown sugar. Usually cookies with all butter turn out flat, but not these babies! They are the perfect puffiness. I make at least a batch a week and I think I can do the recipe in my sleep now.

Here it goes:

3 Sticks (1.5 C) of butter (melted a little--I nuke it for about 20 seconds in micro)

1 cup of sugar

1 1/2 cups of brown sugar (dark brown seems to be better, but use what you have)

Mix the above ingredients well.

Add:

2 eggs

and mix

Next add:

1 1/2 T. vanilla

1 teas. soda

1 teas. salt

4-4 1/2 cups of flour (I always sift a little and then measure exactly 4 1/2 cups with a knife to be exact...I believe the amount of flour is key to get them not too flat or not too dry.)

Add:

1 1/2 of 11.5 oz package of milk choco chips (I will only make these with the Guittard brand in the silver package)

Bake at 350 degrees for 11-12 min. (12 is perfect for my oven, but every oven is different, so you need to experiment).

This makes about 4 1/2 doz cookies, so you can also halve it if you don't need so many, although I just store mine in the freezer and snack on them waaayyy too much!

Enjoy!

Frozen Lemon Pie

A Wonderfully Refreshing Summer Dessert

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted


In a bowl, combine graham cracker crumbs and melted butter.  Pat into a large greased pie pan to form a crust.  Chill or freeze until firm.


Filling:
1/2 gallon vanilla ice cream, softened
8 oz. frozen whipped topping, thawed to room temperature
6 oz. frozen lemonade concentrate
2 lemons
mint, for garnishing


Soften ice cream.  In a large bowl, combine ice cream, whipped topping, lemonade concentrate, the juice and zest of 1 lemon.  Stir until blended.  Pour over chilled pie crust.  Freeze overnight or for several hours.  Garnish with lemon slices (from remaining lemon) and mint.  Makes 8 servings.

.

Recipe Source:  Stephanie Dansie  (Thanks Steph!)

Baked Penne with Roasted Vegetables

 

Baked Penne w/ Roasted Vegetables

by Giada DeLaurentiis

2 red bell peppers, cored, seeded, and cut into 1-inch strips
2 zucchini, quartered lengthwise and cut into 1 inch pieces
2 summer squash, quartered lengthwise and cut into 1 inch pieces
4 cremini mushrooms, quartered
1 yellow onion, peeled and sliced into 1 inch strips
¼ cup extra virgin olive oil
1 tsp salt
½ tsp pepper
1 T dried Italian herb blend
1 pound penne pasta
3 C. marinara sauce
1 C. grated fontina cheese
1 /2 C. grated mozzarella
¼ C. grated parmesan, plus ⅓ C. for topping
1½ C frozen peas, thawed
2 T. unsalted butter, cut into small pieces

View full recipe

Preheat oven to 450.
On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, ½ tsp of salt, ¼ tsp of pepper, and the herbs. Bake until tender, about 15 min.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure it is not completely cooked. Drain in a colander.
In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzerella, ¼ C. of the parmesan, the peas, and the remaining ½ tsp salt and ¼ tsp pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9X13x2 inch baking dish. Top with the remaining ⅓ cup of parmesean cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 min.

(My kids liked this one... good way to make them eat the veges.  This would be good w/ some italian sausage or chicken too.)

Virgin Mojito Summer Refesher! and a Tradition to Consider

My friend, Kelly Fankhauser, is famous for her creative cooking.

This last week she treated a few of us to a lovely ladies' luncheon :)

Later, I will post her wonderful salmon pie recipe (when I try making it and take a photo).

A few of the times Kelly has cooked for me, she has made this wonderful drink. Apparently the drink is a virgin mojito... it is wonderfully refreshing for summer and fun to make too!

Mix: Club Soda

6 mint leaves (can crush in a mortar and pestle bowl)

1-2 lime halves

ice

Agave sweetener (available @ Costco)- to taste

(Yummy to add Diet Coke too)

Gotta admit the acrylic margarita glasses are fun to drink from...

just ordered me 12 from Crate and Barrel ($4.95/each)

I also love Kelly's tradition of collecting napkin rings from all the different places she visits.  The eclectic assortment makes for fun dinner conversation, getting to hear the stories behind each ring!

Thanks to Kelly Fankhauser for the inspiration!

Mexican Quinoa Salad

Mexican Quinoa Salad

3 cups quinoa

2 cups cilantro

2 cups of green pepper (diced)

2 cups red bell pepper (diced)

2 cups of yellow peppers (diced)

4 tomatoes (diced)

1 can black beans

1 can corn

1/2 cup lime juice

1 tablespoon chili powder

2 teaspoons of salt

1/2 cup olive oil

Perfect idea for a summer BBQ/picnic pot luck dish.

Easy Peasy!

buttermilk brownies

So I pretty much have the sweetest neighbor.

A few weeks ago, she brought me a single brownie.
I adored it and asked for the recipe.

Today, she brought an entire pan of warm said-brownies and a hand-written recipe. 

Who does that? Dianne.

She knows our family too well, and how quickly that pan will disappear...

In fact, the brownies were still really warm and gooey, but I couldn't resist taking a fork-full and that is why there is the lame photo below.

You have to follow a few steps for this recipe, or so it seems from her recipe, 

which makes me all the more grateful that she made these for us! 

They are SUPER moist and rich with the buttermilk. 

They would make a great birthday cake.

I had to write down this recipe before her little note-card disappeared in the shuffle of this house...

Take the time to make and enjoy these brownies.

You will NOT regret it.

Cake

Whisk together in a large bowl...

2 Cups Sugar

2 Cups Flour

Bring to a boil for 2 minutes, stirring constantly:

2 Cubes Butter

4 Tablespoons Cocoa

1 Cup Water

Pour that mixture over the flour and sugar.

Add:

1/2 Cup Buttermilk (put in first)

2 Slightly Beaten Eggs

1 teaspoon Vanilla

1 teaspoon Baking Soda

Mix well with a WOODEN SPOON and pour into a buttered 13x9 pan.

Bake at 350 degrees for 35 minutes.

Frosting 

(start 10 minutes after brownies come out of oven)

Bring to a boil, stirring, constantly:

1 Cube Butter

4 TB Cocoa

6 TB Buttermilk

Add to:

1 Pound Powdered Sugar, Sifted

STIR LIKE CRAZY

Add:

1 teaspoon Vanilla

Spread on WARM CAKE IMMEDIATELY...

I bet you can't resist licking ever single spoon/finger/bowl you used!

Gourmet Chocolate Chip Cookies with Sea Salt Sprinkles

I am finally contributing to the family cooking blog. I love this cookie recipe from my neighbors. The Parkers are fabulous cooks and their cookie recipe is to die for! When I make these I can't stop eating them. Enjoy and thanks Parkers for sharing!

-Amanda

Gourmet Chocolate Chip Cookies with Sea Salt Sprinkles

(Marsha & Nicole Parker)

1 cube salted butter (room temp)

1 cube unsalted butter (room temp)

½ c. granulated sugar

¼ c. Turbinado sugar (aka sugar in the raw)

1 ¾ c. light brown sugar, packed

2 eggs

2 tsp. high quality vanilla

3 ½ c. flour

1 ½ t. baking soda

¾ t. salt

12 oz. chocolate (3 bars) I use 2 semi sweet & 1 bittersweet of Giradelli. Use a serrated knife to chop to desired size…be sure to use all of the chocolate in the cookies.

Sea Salt …make sure the sea salt is coarse.

Preheat oven to 350. Set rack in the middle of the oven.

Cream the butter and the sugars until light.

Add the eggs one at a time.

Add vanilla.

Combine flour, salt & soda in a separate bowl..whisk together..slowly add flour to batter.

Remove bowl from mixer and stir in the chocolate.

Scoop dough into uniform balls..(a #40 cookie dough spring release scoop works perfect..available at Orson Gygi)

Place two inches apart on cookie sheet.

Sprinkle with coarse ground sea salt..experiment with the first few to see how much salt you like.

Bake…for 12 minutes…do not overbake…cookies will be puffy when pulled fro the oven but will fall as they cool

Let cookies cool undisturbed for two min. on the cookie sheet then transfer to cooling rack.

These cookies are delicious warm with a big glass of cold milk!!

They freeze well in an airtight container with wax paper in the layers! Enjoy!!!

Enjoy!