Sweet and Salty Candy Corn Crack

Debatable foods…..one of the top is candy corn. People either love it or hate it! Sweet and Salty Candy Corn Crack! I assume you know which side I am on!

Sweet and Salty Candy Corn Crack

 

Brach’s Candy Corn and Autumn Mix scream fall to me. In a world where everything is an Amazon click away, these treats are available (if only in my mind) in the fall. As sweet as sweet can get, they are one of my favorite candies. Continue reading “Sweet and Salty Candy Corn Crack”

Sweet and Spicy Chicken Kabobs

Whether Mother Nature like its or not, its time to grill…… Sweet and Spicy Chicken Kabobs.

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!

Sweet and Spicy Chicken Kabobs

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.

Sweet and Spicy Chicken Kabobs

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.

Sweet and Spicy Chicken Kabobs

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

Sweet and Spicy Chicken Kabobs ………get your grill on!

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Sweet and Spicy Chicken Kabobs

  • Author: Marty Boyd
  • Yield: 6 1x

Scale

Ingredients

  • 2 pounds boneless, skinless chicken breasts, cut into 1 1/2 chunks
  • 1 large fresh pineapple, cut into inch chunks
  • 2 large red bell peppers, cut into inch pieces
  • 1 large onion, cut into inch pieces
  • 12 strips of thick applewood smoked bacon
  • FOR SAUCE:
  • 1½ cups pineapple juice
  • 1½ tablespoons cornstarch
  • 3/4 cup brown sugar
  • 2 tablespoons soy sauce
  • Pinch of red pepper flakes or to taste.
  • 6 bamboo skewers, soaked in water for several hours.

Instructions

  1. 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.
  2. 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)
  3. Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
  4. Brush with sauce during the last few minutes of grilling.
  5. Serve with remaining sauce and steamed rice.

 

Red Pepper Jam

Red Pepper Jam

Red Pepper Jam

You know that panicy feeling when someone stops by unexpectedly during the holidays………you bolt to the kitchen to see what you can pull together in a hillbilly hurry. Well, never fear I got the thing right here……Red Pepper Jam.

I know everyone is aware of a company called Tastefully Simple. They have really great products…….delicious foods and gifts for every day and every occasion. I have, in the past purchased a product called Sweet Pepper Jalapeño Jam, a friend had a party and it was one of the samples and I loved it. They just poured it over cream cheese and served it with crackers and ooh la la appetizer. So, I figured I could make something similar….and I did.

It’s fairly easy to make, the hardest part and it’s not really hard…..more time consuming is the cooking time. It needs to reduce and that takes about 45 minutes. But it has a beautiful upside…….it will keep in the frig for a month…..yes siree……… a whole month!

Make it just before Thanksgiving and it will help you sail right through the holidays for all those moments when you need to fix something in a hurry. 

Keep a package of cream cheese in the frig and when company comes a calling, put the cream cheese on a nice plate, pour over your secret weapon ……..Red Pepper Jam…….and serve with crackers, or my personal favorite…….. pita chips. As you can see, I have a really cute plate that my Elementary staff gave me last year for a Christmas gift………Snowman whose mittens and boots that are little serving spreaders…….it soooo cute! Thank you ladies!!!!

You can also use the Red Pepper Jam as a condiment on sandwiches or burgers, as a glaze for vegetables or meat, or as a dip. It’s sweet and spicy and damn delicious!!!

Red Pepper Jam Collage

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Red Pepper Jam

Red Pepper Jam

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 2 cups dip 1x
  • Category: Condiment
  • Method: Simmer
  • Cuisine: American

Scale

Ingredients

  • 2 red bell peppers, finely chopped (about 2 1/2 cups)
  • 128 oz can crushed tomatoes
  • 5 cloves garlic, minced
  • 1/2 yellow onion, finely chopped
  • 1 jalapeño seeded and finely minced
  • 1/4 cup cooking sherry
  • 1/4 cup white balsamic vinegar
  • 1/2 c granulated white sugar
  • 1/2 c brown sugar
  • juice of freshly squeezed lemon
  • 1/81/4 t red pepper flakes
  • 1/8 t kosher salt
  • 1/8 t ground black pepper

Instructions

  1. Place all ingredients in a large deep skillet and bring to a boil. Reduce to an simmer and cook until thick and syrupy (about 45 minutes).
  2. The jam will thicken as it cools. Will keep in the refrigerator for up to 1 month.

Keywords: condiment, spicy, sweet, red pepper, snack, appetizer, tomato