I think I have mentioned in past posts, that even as a kid my favorite veggie was corn. It was usually from a can and I would eat it right out of said can if allowed, I usually was not allowed 🙁 Continue reading “Corn Chowder”
Whether Mother Nature like its or not, its time to grill…… Sweet and Spicy Chicken Kabobs.
When boneless skinless chicken is on sale……. you stock up! After all you never know when a chicken idea will come across your mind.
Kabobs are a perfect summer griller. I did not use them for this recipe as I only have two and we had a few more people than that for dinner, but if you can find kabob baskets……buy them. Much easier to turn, and nothing falls off the skewer or spins around……you know what I’m talking about!
But, I used bamboo screwers for this recipe and soaked them for a few hours so they didn’t burn during cooking.
The biggest part of the recipe, is making sure you have similar size chunks of meat and veggies. I prepped my meat and veggies ahead, so when the time came I just had to skewer them.
Strips of bacon, woven in-between keeps the meat moist and gives the kabobs that smoky bacon flavor.
The real start of the show, is the sauce, sweet and spicy……..pineapple juice, brown sugar, soy sauce, and a nice pinch of red pepper flakes for heat.
So, you all know that a pinch wasn’t really how much I used, being the house of spice. But, for normal folks, a pinch will add just the right amount of heat.
Cornstarch thickens the sauce and gives it that nice shine you get from cornstarch. Brush the sauce during just the last few minutes of grilling as the sauce will burn quickly.
Serve the extra sauce on the side along with some steam rice and you have a perfect summer meal.
Sweet and Spicy Chicken Kabobs ………get your grill on!
- 2 pounds boneless, skinless chicken breasts, cut into 1½ chunks
- 1 large fresh pineapple, cut into 1½ inch chunks
- 2 large red bell peppers, cut into 1½ inch pieces
- 1 large onion, cut into 1½ inch pieces
- 12 strips of thick applewood smoked bacon
- FOR SAUCE:
- 1½ cups pineapple juice
- 1½ tablespoons cornstarch
- ¾ cup brown sugar
- 2 tablespoons soy sauce
- Pinch of red pepper flakes or to taste.
- 6 bamboo skewers, soaked in water for several hours.
- To make the sauce: Combine cornstarch and brown sugar in a large sauce pan, whisk until combined. Add remaining ingredients and bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes or until thickened. Set-aside until ready to use.
- Begin with a pieces of bacon and weave around each piece of chicken and pineapple, then place the bell pepper and onion together and weave the bacon around both of those. Continue weaving until you have 4 pieces of chicken on each kabob. Spray kabobs with non stick cooking spray ( I use coconut oil spray)
- Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
- Brush with sauce during the last few minutes of grilling.
- Serve with remaining sauce and steamed rice.
Pierogi Lasagna is the best of two worlds, pasta and potatoes.
The Polish are the originators of the pierogi. I love them, they can be eaten warm, cold, baked, fried or boiled. They taste great on the second day, grilled on a frying pan with some butter. And pasta with mashed potatoes …..LOVE!
I have never made homemade pierogis, I traditionally buy them Mrs. T’s Pierogies makes an amazing assortment and are available in the freezer section of the grocery store.
I tweaked a recipe from Mr. Food. Pierogi Lasagna. Mr. Food does super simple dishes, so I had to embellish a bit.
When I use the frozen pierogis I like to cook them in bacon, with onions and cabbage. So…….light bulb moment……why not add bacon, and cabbage to the recipe from Mr. Food?
The recipe is really simple! I used no boil noodles, I can never seem to boil lasagna noodles with any success……go figure.
I did make my own mashed potatoes and added roasted garlic. Roasted garlic adds a mellow garlic flavor. Roasting garlic is super easy, just cut the top off of a garlic bulb, place it on a piece of tin foil, drizzle with olive oil, and balsamic vinegar. Close the foil around the garlic, and place in a 400* oven for about 45 minutes. Allow to cool, then squeeze the bulb to release the roasted, buttery, mild flavored garlic.
Fry up the bacon until crisp, reserving the fat. Set the cooked bacon aside. In the bacon fat cook the onions, and cabbage until just starting to brown. Set aside.
To assemble place a layer of noodles in the bottom of a 13 X 9 inch baking dish, sprayed with non-stick cooking spray. Cover with 1/3 of the mashed potatoes, 1/4 of the cabbage, and 1/3 of the bacon. repeat the layers, ending with noodles and the remaining 1/4 cabbage/onion mixture.
Sprinkle with cheese and cover with foil. Bake at 350* for 35-45 minutes or until the noodles are cooked and the mixture is bubbly and hot. Allow to set for about 10 minutes, slice and serve.
Pierogi Lasagna is a hearty nod to a Polish favorite!
- 12 no boil lasagna noodles
- 1 pound bacon, diced and cooked crisp
- ½ teaspoon salt
- 2 large onions, onions, finely sliced
- ½ head cabbage shredded
- ½ teaspoon black pepper
- 1½ cups shredded Cheddar cheese
- 6 cups warm garlic mashed potatoes, store-bought or homemade
- Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray.
- Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp, set side., reserving 2 tablespoons bacon grease.
- Add onions, and cabbage to bacon grease and saute 8 to 10 minutes, or until lightly browned.
- Place 3 noodles on bottom of prepared baking dish. Spread ⅓ of cabbage mixture mixture over noodles, then top with ⅓ of garlic mashed potatoes. Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed (with a layer of noodles on top). Top with remaining sauteed cabbage and onions.
- Cover with aluminum foil and bake 35 to 45 minutes, or until heated through.