1. In a large bowl, whisk together oil, honey, soy sauce, pepper, and garlic. Reserve a small amount of marinade for brushing kabobs while cooking. Place chicken and vegetables in marinade and let marinate for at least 4 hours, the longer the better.
2. Heat grill to high heat.
3. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Grill kabobs for 12 to 15 minutes, or until juices are clear. Turn and brush with marinade frequently.
Ingredients: 1 pound boneless, skinless chicken, cubed 1 cup sliced carrots 1 cup frozen peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup choppped onion 1/3 cup all purpose flour 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. celery seed 1 can chicken broth (about 1 3/4 cups) 2/3 cup milk
Directions: 1. Preheat oven to 425 degrees. 2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside. 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer until thick. 4. Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust and seal edges. Make small slits in top to allow steam to escape. 5. Bake for 30 minutes, or until pastry is golden brown. Let cool before serving.
* I bake mine an extra 5 minutes because we like our crust really toasty.
Ingredients: 1 (12 oz.) package of bacon, cut into small pieces 1/2 onion, diced 2 pounds large cooked shrimp- peeled, deveined, and cut in half 3 chipotle peppers in adobo sauce, minced 12 corn tortillas 1 cup fresh choppped cilantro 1 lime, juiced salt
Directions: 1. In a large, deep skillet fry the bacon over med-high heat until evenly browned. Drain the fat from the bacon. Add the onions to the pan with bacon and cook 5 minutes or until onions are translucent. Stir in shrimp and chipotle chiles. Cook 4 minutes, or until heated through. 2. Heat tortillas, fill with shrimp mixture and sprinkle with cilantro, lime juice, and salt.
*for those who don't like spicy food, this recipe is still really good w/o the chiles in adobo sauce.
So I decided to start a recipe/craft blog due to my obsession with trying new recipes and always looking for something crafty to make. I cook five days a week and the "same old, same old" gets REALLY OLD, REALLY FAST! So as I experiment with new recipes, I will post the ones I feel are blog worthy. As for the crafting, I'll post my latest creations with "how to" instructions for any wanting to give it a try. Most of the ideas for the things I make are found online, in magazines, or from friends. I would love any feedback or ideas any may have, so please share!
i am the wife to a wonderful husband of 8 years! i have two beautiful children that keep me on my toes. i love to cook, craft, decorate, thrift, work in my yard, and spend time with my awesome little family. life is great.