Chicken Kebabs

Chicken Kebabs

These Kebabs are really good and you can’t go wrong making them. They are great for a family BBQ. I go this recipe from The Biggest Loser Family Cookbook. 

Ingredients:

¼ C. Freshly squeezed lemon juice (if you don’t have a lemon its ok I just the bottle juice)

3 ½ TBPS freshly minced garlic

2 TBPS olive oil

2 TBPS finally chopped fresh rosemary

1 ½ tsp. finally chopped fresh sage

1 ½ TBPS Honey

1 ½ tsp. ground black pepper

¾ tsp. Salt

1lb. bones, skinless chickens breast cut in pieces

Skewers (at least 4)

If I don’t have the fresh ingredients or there not available at the store I just my dry spices.

Directions:

In a bowl mix together the lemon juice, garlic, olive oil, rosemary, sage, honey, pepper, and salt. Place chicken in a reusable container or plastic bag add the marinade and coat the chicken well, cover or seal and put in the fridge for at least 6 hours or overnight. Turn the chicken at least once. After done marinating preheat BBQ (I spray the BBQ with Pam first so the kebabs don’t stick the grill) if using wood skewers soak in water for at least 30 minutes.  Thread the chicken onto the skewers. BBQ them on low heat rotating for even doneness. Cook to your taste. I add veggies and steak to my kebabs for more flavor and color. Enjoy!!

Sweet and Sour Chicken Stir Fry

Sweet and Sour Chicken Stir Fry

I got this recipe from The Biggest Loser Family Cookbook.  I got this cookbook a couple years ago to try and eat healthier; it has surprised me quite a bit how many of these recipes are really good and healthily for you. 

Ingredients:

1 TBPS Cornstarch

1 tsp. Garlic Powder

¼ tsp. Salt

Ground black pepper, to taste

1 lbs. boneless, skinless chicken breast, cut into bite pieces

1 TBPS Sesame Oil (will use the oil 2 different times)

1 C.  Onion (cut into ½ in. wide strips)

1 C. Green Bell Pepper (cut into ½ in. wide strips)

2 TBPS freshly minced garlic

¼ C. Sweet and Sour sauce (La Choy) (I use the whole bottle)

1 C. of Rice cooked (I use minute rice)

Directions:

In a bowl, combine the cornstarch, garlic powder, salt and black pepper. Add the chicken; mix until chicken is coated well.  In a large skillet or wok add 1-teaspoon sesame oil, onions, green peppers and garlic.  Cook until the garlic softens and the vegetables are crisp-tender (about 2-4 minutes). Transfer veggies to a bowl and cover to keep warm.   In the pan add another teaspoon sesame oil and chicken.  Cook until the pieces are no longer pink. When chicken is done add the veggies and cook adding the rest of the sesame oil cook for about 3 minutes. Then add sauce cook long enough for it to get warm. Serve over rice and enjoy!! 

Cherry Cola Brownies

Cherry Cola Brownies

This recipe was emailed to by betterycrocker.com thanks to me signing up for their coupons (which are free).  I’ve been meaning to try these brownies for a while but every time I buy the pop my husband drinks it.  You will love these brownies!!

Ingredients for Brownies:

1 box of Berry Crocker Original Supreme Premium brownie mix

¼ C. Cherry Cola (I like to use Shasta Black Cherry. Here in Utah you find the pop at the Associated Food grocery stores)

¼ C. Vegetable oil

1 Egg

Directions for Brownies:

Heat oven to 350 F (325 F for dark or nonstick pans) Grease and flour the pan, so the brownies come out easier. Mix together the brownie mix, chocolates syrup, pop, oil and egg. Bake for 32 to 35 minutes. 

Ingredients for Frosting:

1/3 C. of butter softened

2TBPS-unsweetened cocoa

2 2/3 C. powered sugar

¼ C. cherry cola

Jar of Maraschino cherries (if desired)

Directions:

Mix butter, cocoa, powder sugar and pop together until smooth. After brownies is cooled frost and serve with cherry on top

Grilled Fiery Pepper Lime Pork

Grilled Fiery Pepper Lime Pork

I got this recipe from the Lin grocery store circular while we were living in St. George. The circular had many different recipes but this one was defiantly a keeper. Its easy and great for those busy nights.

Ingredients:

5 pork chops (I prefer boneless)

4tsp. McCormick Grill Mates Fiery pepper

¼ C. oil

¼ C. water

2 limes Squeezed (the smaller the better)

Directions:

Mix the Fiery Pepper seasoning, oil, water and 2TBSP of the lime juice(I use all the squeezed lime juice because I like the flavor) in a small bowl or zip lock bag.  Add the pork chops and make sure they are coated well with the marinade.  Refrigerate the pork chops up to 15 minutes or longer for extra flavor. BBQ over medium-high heat for 5-7 or until desired doneness