Chicken Kabobs

Ingredients

1 cup plain whole milk Greek yogurt
2 TB extra-virgin olive oil
2 tsp paprika
½ tsp cumin
⅛ tsp cinnamon
1 tsp crushed red pepper flakes (reduce to ½ teaspoon for less heat)
Zest from one lemon
2 TB freshly squeezed lemon juice, from one lemon
1¾ tsp salt
½ tsp freshly ground black pepper
5 garlic cloves, minced
2½ to 3 lbs boneless skinless chicken thighs (trim fat & cut into 1½-inch pieces)
1 large red onion, cut into 1-inch chunks
Vegetable oil, for greasing the grill

Instructions

1. MARINADE: Combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper
flakes, lemon zest, lemon juice, salt, pepper, and garlic.

2. PAN PREP: Line a baking sheet with foil or parchment paper.

3. CHICKEN PREP: Alternate the chicken and red onion onto metal skewers. Don’t
cram the skewers. I used six. Place the kabobs on the prepared baking sheet.
Brush the marinade all over the meat. Cover and refrigerate at least eight hours
or overnight.

4. GRILL: Preheat the to medium-high heat. Grease with a wad of paper towels
dipped in vegetable oil and carefully rub over the grates several times until
glossy and coated. Grill the chicken kabobs until golden brown and cooked
through, turning the skewers occasionally, 13 to 15 minutes. If stuck, use a
metal BBQ spatula to scrape underneath the kabobs and release them.

 

Recipe from Once Upon A Chef 

* For a Jerusalem dinner, serve with couscous from Trader Joes (purple box). Follow directions, but replace water with chicken stock and add a cinnamon stick and 2 bay leaves.  

Cranberry Salsa Dip

1 (12 oz) package of fresh cranberries
3/4 cup sugar
2 jalapenos, seeds and ribs removed and minced
3-5 green onions, thinly sliced
1/4-1/3 cup cilantro, finely chopped
1/2 tsp salt
1/2 tsp cumin
fresh line juice

Instructions:

1. Place cranberries in a a food processes and pulse until the cranberries are coarsely chopped (3-5, 1-second pulses). You don't want them pureed. You can coarsely chop by hand as well.

2. Pour chopped cranberries into a bowl, add sugar, and let sit for 10 minutes.

3. Stir minced jalapenos and green onions in to the cranberry/sugar mixture.

4. Mix in salt, cumin and lime juice. Taste.

5. Add chopped cilantro.

6 Taste and adjust salt as necessary. 

7. Serve over cream cheese, goat cheese or brie, with chips or crackers. This is great with lime chips. 

 

Recipe from Wander and Scout

No Bake Reese's Peanut Butter Bars

 

Peanut Butter Mixture

• 1 sleeve Graham Crackers, Crushed
• 3 cups Powdered Sugar
• 1 cup Butter, Melted
• 1 cup Creamy Peanut Butter

Top Coat

• 6 oz Hersey's Milk Chocolate Chips
• 1/2 cup Creamy Peanut Butter

Instructions

1. Turn a package of graham crackers into crumbs 
2. In a medium size bowl, mix together the graham crackers, powdered sugar, melted butter, and 1 cup creamy peanut butter.
3. Press evenly into a 9 x 13 pan.
4. Melt milk chocolate chips and 1/2 cup creamy peanut butter in a small sauce pan over low heat until smooth. Pour/spread evenly over the peanut butter mixture.
5. Refrigerate until firm.                           - Tricia

Easy Pasta Dish

Sauce:

1 lb. ground beef browned

1 med. finely chopped onion sautéd or 2 Tbl. minced dehydrated onion

1 Tbl. Italian seasoning

3 cloves garlic - finely minced 

1 tsp. salt

1/4 tsp red chili flakes

1/4 tsp. pepper

5 cups marinara sauce (I use 2 jars of the Trader Joes brand)

mix together and simmer while the pasta is cooking

Pasta:

1 lb + penne pasta - cooked

Stir together the sauce and cooked pasta + 1/2 C. of the pasta water

Place in lg. greased casserole dish.

Sprinkle top with:

2 + C. mozzarella cheese and 2 Tbl. parmesan.

Bake for 20 min. in 350 oven until cheese is melted

Sprinkle top with parsley flakes and serve.

Easy White Bread

 2 C. warm water

1/4 C. white sugar

5 C. white flour

2 tsp. salt

2 tsp. dry yeast

3 Tbl.  softened butter

Combine warm water and white sugar, stir until sugar has dissolved. 

Sprinkle yeast on top of sugar water. Let sit until foamy, about 5 - 10 minutes.

Meanwhile, mix butter, salt, and flour; until it forms a crumbly texture. 

Add the yeast water to the flour/butter mixture and knead the dough for 8 - 10 minutes by hand, or 5 - 7 in a stand mixer with the dough hook until it forms a ball.

Cover the bowl with a kitchen towel or plastic wrap and set in warmish place for 1 - 2 hours, until double in size.

Punch down dough and divide into 2 portions and shape into loaf shapes and place into greased bread pans.

Cover the loafs and let rise again for 30 - 45 minutes.

Place into 375 oven and bake for 20 - 25 minutes, until golden brown on the top.

Remove bread from pans and let cool slightly before cutting.   - Tricia

Honey Lime Chicken Enchiladas

Ingredients:

4 Chicken Breasts
6 Tablespoon Honey
5 Tablespoon Lime Juice
1 Tablespoon Chili Powder
1/2 Teaspoon Garlic Powder

1 14-oz Can Green Enchilada Sauce 
1 Cup Heavy Cream or Half and Half 
Flour Tortillas
Shredded Mexican Cheese 

 

Directions:

1. Cook and shred chicken.

2. Combine chicken with: honey, lime juice, chili powder, garlic powder and let it marinate in the fridge for at least 30 minutes.

3.  Mix together enchilada sauce and heavy cream. Pour a little of the mixture in the bottom of a 9x13 pan.

4. Divide the chicken into the tortillas and sprinkle with cheese. Then roll and set into the pan.

5. Cover the rolled tortillas with the remaining enchilada sauce mix and sprinkle with cheese.

6. Cook at 350° for 30 minutes, until the cheese is melted and bubbly and starting to brown on top

Notes:

- I like to marinate the chicken several hours ahead of time—the longer it sits, the more flavorful it becomes.

- This recipe freezes well. I often double it and save a meal in the freezer for my future self.

- When I double this recipe, I combine a jar of salsa verde sauce with a can of green enchilada sauce. 

Raspberry Peach Jam

3 C. chopped fresh peaches

2 C. raspberries

2 T. lemon juice

2 oz. pkg. powdered pectin

5 1/2 C. sugar

Cook fruit, lemon juice, and pectin over med. heat until it comes to a rolling boil, stirring often.

Add sugar and bring to boil again.  Boil for 1 minute, then remove from the heat. 

Use immersion blender to break up the peaches and raspberry chunks.

Fill pint or half-pint jars with hot jam and process in water bath canner for 10 min.