Never, ever would I have thought that Sriracha would be something I crave. Hot things were never a go-to flavor for me. That is until I married Tim. He love, love, loves spicy things. He uses Sriracha for ketchup, I don’t go that far but, I really like the flavor it brings to dishes. Continue reading “Sriracha Marmalade Wings”
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.
Fall = cool temperatures, sweatshirts, falling leaves and PUMPKIN!!!!! Starbucks Pumpkin Scones Copycat Recipe!!
Starbucks Pumpkin Scones Copycat Recipe …….that I copycatted from Damn Delicious….thank you Chungah for sharing the recipe for me to share…..Plus, they were totally awesome!!
I made a slight change to the recipe….I used buttermilk instead of milk, and I’m lazy, so I used my food processor. In reference to my laziness, I also patted the dough into a large circle that I cut into eighths and baked it whole…….I said I was lazy!!
But, truly these were delicious. Light and full of spicy pumpkin flavor… and I can’t say enough about the glazes……thats right two glazes…….dos…plural!
One sweet and one spicy, perfect toppers for the scones.
I must admit, I have never had a Starbucks Pumpkin Scone, but if they are anything like these……score one for Starbucks.
Well….Starbucks scores big with me on it’s coffee alone…….Caramel Macchiato …….Venti hot or Frappuccino…….my total fav!!!!
Don’t get me started on how much I love, love, love the Reduced Fat Cinnamon Swirl Coffee Cake. Want to see a grown woman cry? Drive me thru Starbucks and have them be out of Reduced Fat Cinnamon Swirl Coffee Cake……it’s not a pretty sight.
We do not live close enough to a Starbucks, but if we did……..lets just say I would be a frequent flyer.
Back to the scones……these have a lighter fluffier texture than a normal scone…….maybe it’s the pumpkin…..maybe it’s the buttermilk…….whichever….doesn’t matter, because they are sooooo good!
As I made mention to before, the glazes really push these over the top. Tim kept repeating how good the frosting was!
They also were easy to make…….well, if you use your food processor. Mix, dump, pat, bake,and glaze. Easy!
If it’s your turn to make the “Fall” treats for whatever occasion you may have coming up…….Starbucks Pumpkin Scones Copycat Recipe, is your new best friend….which may get you a few more after folks taste your scones!!!!
- 2 cups all-purpose flour
- ⅓ cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cut into cubes
- ½ cup pumpkin puree
- 3 tablespoons buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- FOR THE GLAZE
- 1 cup confectioners' sugar
- 2 tablespoons milk
- FOR THE SPICED GLAZE
- 1 cup confectioners' sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Pinch of nutmeg
- 2 tablespoons milk
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a food processor, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, pulse to work the butter into the dry ingredients until it resembles coarse crumbs.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and pulse until a soft dough forms.
- Place scone dough onto prepared baking sheet. Flatten into about an 8 inch circle with floured hands. Using a sharp knife dipped in flour, cut the scone circle into eighths leaving the circle intact. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
- To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
- To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
- After scones have cooled slightly recut and make a small space between each scone.
- Let cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
- Allow glazes to set before serving.