Saturday, June 19, 2010

Marinated chicken kabobs

saddest picture ever of on a food blog
I indeed took a picture, of a picture, in a magazine, from photo booth, sitting on my porch. Why you ask? I scoured the web for a real picture with no luck, and last night after grilling these delectable chicken morsels- they were gone in an instant.
This is a delicous fresh tasting marinade! It made the chicken tender and flavorful. I will definitely be making them again.

Marinated Chicken Kabobs- Everyday Food Magazine
1 cup plain Greek style yogurt
8 teaspoons fresh lemon juice
8 teaspoons chopped fresh dill (I use dried, approx 2 tbs)
Coarse salt and ground pepper
4 boneless skinless chicken breast cut into 1 1/2 inch pieces

In a medium bowl, combine yogurt, lemon juice, dill, salt and pepper seasoned to your taste.
Add chicken and stir to coat well. Let marinate in fridge 1 hour up to overnight.

If using wooden kabob sticks, make sure to soak in water to prevent burning. Thread chicken 6 or 7 pieces at a time on a stick.
Place on the grill or broil in the oven until cooked through and brown in spots turning occasionally, 10-12 minutes.
Serve along side salad and lemon wedge.
Makes about 15 kabobs.
Would taste delicious with fish as well.

Sunday, June 6, 2010

Strawberry Amaretto Pastries

You have no idea what you are missing out on if you have never had this. I went to a Pampered Chef party last week and this was the demonstration. Now, I am absolutely copying this but haven't made it myself. Not sure what/if I would modify anything, but no doubt, this is a GREAT dessert! And don't mind all the pampered chef plugs in there...This is the ultimate "copy and paste! Obviously, just use what you got. I am positive this will taste just as good, even if you don't have the fancy name-brand tools!! (which I do love by the way)

The Pampered Chef
Strawberry Amaretto Pastries Recipe

1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced

1. Preheat oven to 400°F. Unfold pastry dough onto Large Round Stone. Coarsely grate half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Baker's Roller®.

2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.

3. Place remaining almonds in Small Oval Baker. Microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 30-second interval; coarsely chop using Food Chopper and set aside. Zest entire orange using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.

4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice strawberries using Egg Slicer Plus®. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.