RSS

Saturday, August 20, 2016

Spicy Honey Chicken Kabobs

Photo courtesy of the Cooking Corner.
     A little while back I was watching a food TV show that has a collection of chefs that give their twists on certain food topics, dishes or methods. This time the topic was the beginning of summer grilling and marinades.
    What I found educational was the make up of the marinades. What ever your flavor combination, they should all have part oil, acid, sweet and heat. That's balance. 
    On the food show, the dish that caught my eye was the teriyaki pork. However, one of the problems was that I didn't have a pork tenderloin just laying around as a spare part. There was also the small issue of weird ingredients. So the art of substitution once again came into play.
    By the time I did all of the recipe substituting, I was past the point of messing with the grill. When I did these teriyaki glazed chicken kabobs, they got popped in the oven for a bit and were easier than all of the thinking I did to figure it out.

Spicy Honey Chicken Kabobs
1 medium onion, sliced in wedges 3/4 inch thick or so
1 1/2 lb. boneless skinless chicken breast tenders, cut in 1/2 inch chunks
1/2 tsp. ginger
2 cloves garlic, minced
1/8 cup soy sauce
1/8 cup honey
1/2 cup chicken broth
1/2 tsp. crushed red pepper flakes
1/2 tsp. black pepper
1 1/2 T. cornstarch
1 1/2 T. water
4-5 bamboo skewers

 Soak skewers for 30 minutes in water.
 In a medium sauce pan, combine garlic, soy, honey, chicken broth and peppers. Whisk to mix well. Heat over medium and simmer 8-10 minutes, stirring often.
 In a small bowl, mix cornstarch and water until well blended. Add to sauce and simmer 3-4 minutes more until sauce is thickened and reduced by about half. Remove from heat and let cool.
 Place chicken and onions in a plastic container with a lid. Pour half the sauce over the chicken and onion and refrigerate for 30 minutes or until needed. Save the other half of the sauce for basting.
 Place onion and chicken alternately on skewers and then in a foil lined pan. Heat broiler to high. Brush remaining glaze over kabobs and broil 5 minutes. Turn skewers and broil 4-5 minutes more watching carefully. Serves 4.

Sunday, August 14, 2016

Cowboy Frosted Flakes Meatloaf

Photo courtesy of the Cooking Corner

  The hubby's older brother recently sent home a recipe for me to try - a meatloaf. He'd found a recipe for meatloaf in one of his cowboy magazines that sounded interesting so he thought he'd pass it along. Interesting it was, because this meatloaf was made with "Frosted Flakes."
   Now, I can say that I've used oatmeal, potato chips, bread and crackers as a binder for a meatloaf, but never Frosted Flakes. To make the recipe more interesting, 1 cup of water was added to the pan. That was a new one on me, too. 
  The texture was very good and it sliced nicely. Because of the water the meatloaf was very moist which is always a plus. If you like sweet BBQ, this might be a style you'd like, but I like a little more kick. My brother-in-law said that it passed the test with him just fine.

Cowboy Meatloaf
inspired by
(Rowe Family ranch in Burwell, Neb.)
American Cowboy magazine

2 lb. hamburger
1 T. minced onion
1 packet dry Lipton Onion Soup mix
1 1/2 cup crushed Frosted Flakes
2 eggs, beaten
1/2 cup ketchup
salt and pepper

topping - 
1/2 cup ketchup
1/2 cup brown sugar

Preheat oven to 350.
Spray coat a 13x9x2 baking dish.

In a large bowl, break eggs and mix well. Add burger, onion, onion soup, crushed cereal, ketchup, salt and pepper. Mix until well combined.

Shape into loaf in baking dish. Pour 1 cup water around base of meatloaf. Cover and bake for 45 minutes. 

In a small bowl, mix ketchup and brown sugar until smooth.

Uncover, drain excess liquid and spread topping over meatloaf. Bake 15 minutes more.

**Cook's tip - for more flavor use corn flakes instead of frosted, BBQ sauce instead of ketchup and top with a layer of 3 strips of bacon while cooking before adding topping.

Sunday, August 7, 2016

Pot O' Beans

Photo courtesy of Cooking Corner.
 Recently the hubby's niece did a real nice pot of baked beans that were actually simmered with a host of flavor boosts. Her recipe calls for garlic, ginger, cinnamon and beer to add extra flavor. This dish was one of the most talked about sides at the latest family gathering. I really like dishes that you can throw in a pot to let simmer while other chores can be checked off the "To Do" list. This version of "baked" beans as a side dish is well worth a shot.

Pot O' Beans
recipe courtesy of
Amber (Hofman) McHugh

12 oz. bacon
2 onions, chopped
3-5 cloves garlic, chopped
1 red bell pepper
5 cans beans - 
1 can light red kidney beans
2 cans dark red kidney beans
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 tsp. ground ginger
1 12 oz. beer (cook's choice)
1/2 cup BBQ sauce (cook's choice)
1/4 cup molasses
dash cinnamon
1/4 cup light brown sugar
salt and pepper to taste

Brown bacon in large pot. Add onions and bell pepper, cooking until almost tender. Add garlic, stir well and cook for 3-4 minutes. Be careful not to burn.

Add remaining ingredients and mix well to combine. Simmer 2 hours, without lid, stirring often. (Do not boil.)

Let reduce by at least half and cool. Serve or store for next day use. Best after flavors combine.

Serves 8-10 easily.

Taste Of Home Recipe of the Day