Tuesday, April 30, 2013

Honey Chicken Kabobs

Kabobs are so simple and so versatile. You can add whatever veggie that tickles your fancy and they are so quick to cook on the grill!

Recipe courtesy

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 2 inch pieces
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
soaked skewers

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 (the longer the better).

Preheat the grill for high heat.
. Drain marinade from the chicken and vegetables, and 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.

Red Enchilada Sauce

Homemade Enchilada Sauce
 I was making bean and cheese enchiladas the other day when much to my dismay I realized I was out of red enchilada sauce. I still really wanted enchiladas so I looked up a recipe for homemade enchilada sauce and I found this recipe. It was so delicious and way better than store bought enchilada sauce.  I hope you enjoy it as much as I did.

Recipe courtesy of Tide and Thyme

Homemade Enchilada Sauce

1 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp ground cumin
1 (15 ounce) can tomato sauce
1 cup chicken stock or water
1 tsp kosher salt

Heat oil in medium saucepan over medium-high heat. Add onion and saute for a few minutes, until starting to brown on the edges, about 5 minutes. Add the garlic, chili powder, and cumin. Cook for an additional minute to toast the spices.
Add in the tomato sauce, as well as the chicken broth. Stir to combine, and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Remove from heat, and pour the sauce through a fine-mesh strainer set over a bowl. Using a rubber spatula, push down on the onions, forcing as much sauce out as possible. I like to just toss the strained onion mixture into whatever enchilada filling I’m making, but you can discard it if you like.
Season sauce to taste with salt and black pepper before using. Will keep in the refrigerator for up to a week, or in the freezer for up to 3 months.
Makes about 2 cups enchilada sauce.

Homemade Meatballs

 Unfortunately I don't know who to credit for this recipe. I found it on pinterest and tried it. The meatballs were nice an big and tender. After I made them I thought a great addition would be 1/4- 1/2 c. ricotta cheese. Yum!

Baked Meatballs


 1lb hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
 1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
 1/4 cup minced fresh basil 
 1/4 -1/2 cup ricotta cheese (optional)

Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes. Add to your favorite pasta and sauce and voila!

Note: If adding ricotta meatballs will be more unstable so handle with care!

Asian Chicken Wings

Crispy Baked Asian Chicken Wings

Who doesn't love them some delicious wings. Whenever we get pizza it's  a must that we have to get wings too. Of course, until recently, I had only had hot wings, but I saw this on pinterest and decided to give them a try. They were great and were a nice change. 

Recipe adapted from of Just A Taste

Crispy Baked Asian Chicken Wings

 4 servings


2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or other Asian spice blend (See Kelly's Notes)
1/3 cup hoisin sauce
¼ cup blackberry jam


Preheat oven to 400ºF.
Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren't touching.
Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.
Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.
Drizzle wings with sauce, tossing until well coated. Serve immediately.
The original recipe calls for McCormick's Far East Sesame Ginger Blend, but I could not find it in my grocery store so I just used ground ginger, onion powder, garlic powder, and a little salt and pepper.

Spicy Beans

Have you ever visited Pioneer Woman's blog? If not you haven't you definitely need to take a gander. She has wonderful recipes and is so witty, it's a blast to read her posts. When I saw this recipe I knew I had to make it right away! You see beans and I go back a long ways. In fact I love beans so much that my nick name when I was a kid was"frijolia," which means little bean in Spanish. These beans were fantastic! I like to just eat the beans with the broth over rice and then I add sour cream and feta cheese. Yum. If that's not up your alley you could always just have a bowl with some cornbread. 
Recipe Courtesy of Pioneer Woman 


  • 4 cups Dry Pinto Beans
  • 1 whole Ham Hock
  • 1 whole Onion, Diced
  • 2 whole Red Bell Peppers, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Jalapenos, Sliced ( I only use one because it was a little too spicy for me with two)
  • 2 teaspoons Salt, More To Taste
  • 2 teaspoons Chili Powder
  • 2 teaspoons Black Pepper, More To Taste ( can also reduce so it's not so spicy)


Rinse beans under cold water, sorting out any rocks/particles.
Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.