Sizzling Chicken Skewers

Sunday, September 14, 2008

"The chicken is marinated in a soy sauce, brown sugar and peanut butter (just to name a few of the ingredients), then grilled or broiled. Delicious."


  • 1 cup crunchy peanut butter
  • 1/3 cup chopped fresh cilantro
  • 3/4 cup salsa
  • 1/4 cup packed brown sugar
  • 1/2 cup soy sauce
  • 1 tablespoon salt
  • 1/4 cup lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons minced garlic
  • 1 bunch green onions, chopped
  • 3 skinless, boneless chicken breast halves - cut into strips
  • 2 green bell peppers, seeded and cubed
  1. In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
  2. While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
  3. Preheat the barbeque to a high heat. Or preheat your oven to broil.
  4. Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
  5. Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.

Chicken with Mustard Sauce


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 skinless, boneless chicken breast halves, cubed
  • 1/2 cup butter
  • 1 shallot, chopped
  • 1/2 cup dry vermouth
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons stone ground mustard
  • 1/4 cup heavy cream
  • 1 teaspoon chopped fresh parsley
  • 1 lemon, juice and pulp
  1. In a large, resealable plastic bag, mix flour, salt, and pepper. Place cubed chicken in the bag, and shake to coat.
  2. Melt butter in a medium skillet over medium heat, and saute the chicken until browned. Remove chicken from the skillet and set aside.
  3. Stir shallot into the skillet, and saute until tender. Mix in vermouth, chicken broth, Dijon mustard, and stone ground mustard.
  4. Return chicken to the skillet, and blend in the heavy cream. Cover, reduce heat, and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice, and lemon pulp just before serving.

Skillet Herbed Chicken with Mustard


  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons dried tarragon
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 4 boneless, skinless chicken breast halves
  • 1 cup white wine
  1. In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper.
  2. Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.
  3. Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid.
  4. Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.
"This is one version of a classic French recipe that I have adapted for quick and easy preparation. You may wish to adjust the quantity of tarragon to taste."

Cheesiest Potato Soup

"Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal."


  • 2 tablespoons butter
  • 1 cup diced onion
  • 2 1/2 cups peeled and diced potatoes
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 3/4 cups shredded sharp Cheddar cheese
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
  2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Baked Potato Dip


  • 2 (16 ounce) containers sour cream
  • 1 (3 ounce) can bacon bits
  • 2 cups shredded Cheddar cheese
  • 1 bunch green onions, chopped
  1. In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.

Grilled Fish Tacos with Chipotle-Lime Dressing

Saturday, September 13, 2008


  • Marinade
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1 1/2 teaspoons honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon seafood seasoning, such as Old Bay™
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon hot pepper sauce, or to taste
  • 1 pound tilapia fillets, cut into chunks
  • 1 (8 ounce) container light sour cream
  • 1/2 cup adobo sauce from chipotle peppers
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon seafood seasoning, such as Old Bay™
  • salt and pepper to taste
  • 1 (10 ounce) package tortillas
  • 3 ripe tomatoes, seeded and diced
  • 1 bunch cilantro, chopped
  • 1 small head cabbage, cored and shredded
  • 2 limes, cut in wedges
  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.

Buttermilk Pancakes


  • 1 1/4 cups all-purpose flour
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1/4 cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup vegetable oil
  1. Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
  2. Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.