Sweet BBQ Chicken Kabobs

Sweet BBQ Chicken Kabobs from Sister's Cafe

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
2 cups fresh pineapple chunks (1-1/2 inch)
1 each: red and green pepper, cut into 1-1/2 inch pieces
1/2 cup barbecue sauce (I like Famous Dave's Rich and Sassy)
3 Tb. frozen orange juice concentrate, thawed

Directions:  Heat grill to medium-high heat. Thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs. (I used 1.5lbs of chicken and extra pineapple, which made 7 big kabobs). Mix barbecue sauce and juice concentrate, brush some of the sauce mixture onto kabobs. Grill 8-10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce mixture.

Here's what I started with:

Here's how I did it:

#1 I cut up a green pepper, red pepper and an onion into big chunks.

#2 I cut up a package of chicken tenders.

#3 I cut up a fresh pineapple into chunks (yummy!).

#4 I strung the various parts onto some kabob sticks.

#5 I poured 1/2 cup bbq sauce into a bowl and added 3 Tbsps of concentrated orange juice and then mixed it up.

#6 Out on the grill, I put the kabobs on medium-high hea and started brushing on bbq sauce.  I turned them a few times and kept brushing on the bbq sauce.  They cooked for about 10 minutes or so.

The Finished Product:

Review:

I love kabobs; they let me know that summer is almost here! 

Since I used chicken tenderloins instead of chicken breasts, the pieces were pretty thin so I had to double them over to get them on the skewers.  In doing this, I had to be careful that the chicken cooked through.

I really didn't taste the orange juice in the bbq sauce.  I definitely think that it it could have been left out and it would not have affected the taste at all.  You could use any type of bbq sauce that you prefer.

I thought that these tasted pretty good but nothing that I was jumping up and down over.  Once again, though, it reminded me of sunny, warm days to come so I was happy!

I served this with KFC Cole Slaw.

Hope you enjoy!
April

KFC Cole Slaw

KFC Coleslaw

1 cabbage -- shredded
1/4 cup sugar
1 cup carrots -- shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon celery seed
2 drops Tabasco -- or to taste
3 tablespoons onions -- dry minced

Directions:  Slice cabbage paper thin, and toss lightly with sugar, shredded carrots.  Sprinkle with salt and pepper and drench it all with milk. Cover and refrigerate for about 15 minutes. 

Meanwhile, combine mayonnaise (not salad dressing), buttermilk, celery seed, Tabasco and minced onion.
Mix well with cabbage mixture.

Refrigerate again at least an hour before serving.

Drain some of the dressing first and serve it separately at the table.

Modifications:
-I did not use celery seed.

Here's what I started with:

Here's how I did it:

#1  I thinly sliced the cabbage.

#2 I then sprinkld a little of sugar into the bowl.

#3 I added the carrots and then rest of the sugar.  Then I tossed it altogether.

#4 I added in 1/2 cup of milk and stirred it in.

#5 In a separate bowl, I measured out 1 cup of mayonnaise.  (I used the same measuring cup that the carrots were in so there was some leftovers.)

#6 I poured in 1/2 cup of buttermilk and 3 Tbsps of minced onion.

#7 I gave it 6 or 7 good dashes of hot sauce and then stirred it and poured it over the cabbage.

#8 I mixed it together and then put it in the refrigerator for about an hour and a half.

The Finished Product:

Review:

I thought this cole slaw tasted good but I wouldn't say that KFC Cole Slaw immediately jumped into my head.  I think it might have been a little closer if I would have added 1/2 cup of sugar instead of 1/4 cup but I definitely didn't want to do that. 

I don't have a grater, I keep forgetting to buy one, so some of the cabbage pieces were a little big and I used a handheld grater for the carrots so they were too fine.

Scott and Kanin both really liked it and had second and third helpings.  I served this with Sweet BBQ Chicken Kabobs.

Overall, I think it was a good side item.

Hope you enjoy!

April

Mom's Roast

Tonight's meal is one of our family favorites.  My mom has been making this since as far back as I can remember.

Mom's Roast
2-3lbs beef roast
1 small bag of carrots
1 medium onion, quartered
1 to 1 1/2 lbs of potatoes, chopped
1 package Lipton onion soup mix
1 can cream of mushroom soup
1 small can mushrooms, stems and pieces (optional)
Flour
Salt
Pepper

Directions:

If using a traditional oven:  Preheat oven to 375 degrees.  Spray a roasting pan with cooking spray.  If cooking in traditional oven, tightlty cover the dish with either a lid or tin foil before placing in the oven.

Cut up the meat into big chunks and trim excess fat. Liberally salt and pepper each piece and cover all sides with flour. Put meat in either roasting pan or crockpot; then, add all other ingredients either on top of meat or around the sides, if pan is large enough. Take 1 can of soup, either cream of mushroom or celery, 1 package of onion soup mix and 1 cup of water and mix together.  Pour this mixture over the meat.  Cook in the oven for about 3-4 hours or 6 hours in the crockpot. After roast is done make up some corn starch/water and thicken juices for gravy.

Modifications:
-I didn't do the corn starch mixture.
-You could add whatever vegetables that you choose.

Here's what I used:

Here's how I did it:

#1 I cut up some potatoes.  Usually, I would use a small bag of new potatoes but since I already had a bag of potatoes I just used those.

#2 I sliced up an onion.

#3 I trimmed the fat off of the meat.

#4 I liberally covered each piece of meat with  Home Seasoning .  You can also just use salt and pepper.

#5 I covered each piece of meat and then placed it in a baking dish.

#6 Next, the onions and the potatoes went in.

#7 I put the carrots on top and then opened a small can of mushrooms, stems and pieces, and put them on top of everything.

#8 Next, I opened up a can of cream of mushroom soup and added a package of Lipton Onion Soup mix and 1 cup of water and mixed it altogether.

#9 The soup mixture then went on top of everything. 

#10 I covered the dish tightly with tin foil and put it in the oven for 3 1/2 hours.

The Finished Product:

Review:

What can I say about this?  It is delicious.  It is awesome.  You absolute must try it!

I served this with a side of corn.  My mom ususally serves it with green beans, biscuits and a salad.

Hope you enjoy!

April

Weekly Menu 10

Make sure to check your pantry and refrigerator for any items you may already have.  Try to match coupons with sale items for extra savings.

Shopping List

Produce
1 pineapple
1 sweet red pepper
1 green pepper
1 head of cabbage
1 bunch of carrots
2 limes
2lbs baby Yukon potatoes
1 small bunch celery
2 medium onions
1 small bag of carrots
1 to 1 ½ lbs of potatoes

Meat
1 lb boneless, skinless chicken breasts
2 pounds chicken tenders
1 to 1 ½ lbs ground turkey or chicken
2-3lbs beef roast

Groceries
1 bottle of bbq sauce
1 jar of mayonnaise
1 bottle of Tabasco
1 box onion soup mix
1 can cream of mushroom soup
1 small can mushrooms, stems and pieces (optional)
Flour
1 bottle of Frank’s Wing Sauce
1 bottle of Ranch
3 cans chicken stock
Brown sugar
Sugar
1 package of skewers
Flour
Olive Oil
Vegetable oil

Frozen
3 Tb. frozen orange juice concentrate, thawed

Dairy
Milk
Buttermilk
Shredded Parmigiano Reggiano
Butter

Seasonings
Salt
Pepper
Celery seed
Minced onion
Chili powder
Paprika
Garlic powder
Onion powder
Poultry seasoning

**DINNER #1**
Sweet BBQ Chicken Kabobs from Sister's Cafe

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
2 cups fresh pineapple chunks (1-1/2 inch)
1 each: red and green pepper, cut into 1-1/2 inch pieces
1/2 cup barbecue sauce (I like Famous Dave's Rich and Sassy)
3 Tb. frozen orange juice concentrate, thawed

Directions:  Heat grill to medium-high heat. Thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs. (I used 1.5lbs of chicken and extra pineapple, which made 7 big kabobs). Mix barbecue sauce and juice concentrate, brush some of the sauce mixture onto kabobs. Grill 8-10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce mixture.

KFC Coleslaw Recipe:

1 cabbage -- shredded
1/4 cup sugar
1 cup carrots -- shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon celery seed
2 drops Tabasco -- or to taste
3 tablespoons onions -- dry minced

Directions:  Slice cabbage paper thin, and toss lightly with sugar, shredded carrots.
Sprinkle with salt and pepper and drench it all with milk. Cover and refrigerate for about 15 minutes.
Meanwhile, combine mayonnaise (not salad dressing), buttermilk, celery seed, Tabasco and minced onion.
Mix well with cabbage mixture.
Refrigerate again at least an hour before serving.

Drain some of the dressing first and serve it separately at the table.

**DINNER #2**

Tex-Mex Buttermilk Chicken Tenders from Rachel Ray's 30 Minute Meals
4 cups vegetable oil, for frying
2 tablespoons chili powder
1 tablespoon sweet smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon poultry seasoning
Juice of 2 limes and 2 teaspoons grated peel, plus wedges for serving
2 cups buttermilk
2 1/2 cups flour
2 pounds chicken tenders
Salt and pepper

Hot pepper sauce, for passing at the table

Directions:  In a large, heavy skillet, heat the oil over medium-high heat. In a bowl, combine the chili powder, paprika, garlic powder, onion powder, poultry seasoning and lime peel. In a shallow bowl, combine the buttermilk and half of the spice mixture. In another shallow bowl, combine the flour and the remaining spice mixture. Season the chicken tenders with salt and pepper.

Using tongs, dip the chicken fingers in the buttermilk, then coat with the flour; repeat for a second coating. Working in batches, add the chicken fingers to the skillet and cook until golden, 6 to 8 minutes. Drain on a rack.

Butter and Parm Squished Potatoes from Rachel Ray
About 2 pounds baby Yukon Gold potatoes

2-2 1/2 cups chicken stock
2 tablespoons extra virgin olive oil (EVOO)
Freshly ground black pepper
2 tablespoons butter
1/2-2/3 cup shredded Parmigiano Reggiano cheese (2 handfuls)
Directions:  Put the potatoes in a medium pot in a single layer. Pour in enough stock to come a quarter inch up the sides of the potatoes, then add the EVOO. Cover, bring to a boil, reduce the heat to a simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish the potatoes to flatten them a bit with a masher. Crisp the potatoes for a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss.

**DINNER #3**


Buffalo Chicken Sloppy Joe's

**DINNER #4**

Mom's Roast
2-3lbs beef roast
1 small bag of carrots
1 medium onion, quartered
1 to 1 1/2 lbs of potatoes, chopped
1 package Lipton onion soup mix
1 can cream of mushroom soup
1 small can mushrooms, stems and pieces (optional)
Flour
Salt
Pepper

Directions:  Preheat oven to 375 degrees.  Cut up the meat into big chunks and trim excess fat.  Liberally salt and pepper each piece and cover all sides with flour.  Just spray the crock pot- or roaster pan if cooking in conventional oven. Put meat in first then add all other ingredients either on top of meat or around the sides, if pan is large enough. I usually add about a cup of water. Cook for about 3 hours in the oven or 6 hours in the crockpot. After roast is done make up some corn starch/water and thicken juices for gravy. If cooking in conventional oven it needs to be covered with a tight lid or tin foil for tenderness.

Turkey Enchiladas

Turkey Enchilada  Adapted from Taste of Home Casseroles magazine
1lb lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 can (15oz each) black beans, rinsed and drained
1 jar (16 oz) salsa
1 can (15 oz) tomato sauce
1 can (14 1/2 oz) Mexican stewed tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
12 corn tortillas
2 cups reduced fat shredded Mexican style cheese

Directions:  In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper, onion and garlic over medium heat until meat is no longer pink.  Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

Spread 1 cup of meat sauce into a 9x13 baking dish coated with cooking spray.  Scoop meat mixture into corn tortillas and cover with cheese.  Bake at 350 degrees for 10-15 minutes.

Some people prefer to layer the tortillas, lasagna style, with this casserole.  My family, though, doesn't like when the tortillas become soggy so I am just going to dip the meat mixture

Here's what I started with:

Here's how I did it:

#1 I put the ground turkey in a skillet.

#2 Preheated the oven to 350 degrees.

#3 I diced a green pepper and cut up an onion and then threw them in the skillet with the turkey.

#4 I diced up 2 garlic cloves and threw them in , as well.

#5 I drained and rinsed 2 cans of black beans and they went in along with  . . .

1 can of tomato sauce

1 jar of Mexican-style diced tomatoes and 1/2 jar of salsa.  I saved the other half of jar of salsa to serve while eating.

#6 I added 1 tsp each of onion powder, garlic powder and cumin.  Stirred and let it simmer for about 10 minutes.

#7 I took a tortillas and filled them with the mixture.  I then rolled and placed them in the baking dish.

#8 I sprinkled cheese over the rolled tortillas.  I then filled the other half of the pan with the remaining meat/bean mixture and sprinkled cheese over that side, too.  I let it bake for about 10 minutes.

The Finished Product:

Review:

This was a very quick and easy Mexican fix.  It had all of the fabulous flavors of Mexican food but only took about 20 minutes to cook.

I used whole wheat tortillas to fill but this could very easily become the topping on a taco/Mexican salad.  you could also use hardshell corn tortillas, too.  You could also put some corn chips on a plate, layer it with the meat/bean mixture, sprinkle with cheese and pop in the microwave for a minute or so and have some fabulous nachos.

I made this dish 2 ways.  First, I filled some shells, sprinkled with cheese and baked.  Second, I just put the bean mixture in the dish, sprinkled with cheese and baked.  I did this because some times the tortillas fall apart while baking, especially whole wheat ones, so I wasn't sure which ones the kids would eat better.

Of course, my family ate this dish up because it was Mexican!  LOL

Hope you enjoy!
April