Chicken Kabobs

Chili-Lime Chicken Kabobs
submitted by Brittany ~ The Sister’s Cafe

2 large chicken breast halves (boneless, skinless), about 1.5 lbs
1 sweet red pepper
1 sweet onion

6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut chicken and pepper into 2 inch pieces. Peel onion and cut into quarters. Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight. (You can place the chicken and vegetables in separate shallow containers. I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)

Preheat the grill to medium heat. Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear.

We found this recipe at The Sisters Cafe blog... They have some yummy recipes that you should check out!

Fruit Salad

This recipe is pretty much as easy has they come. I just wanted to post my version of a fruit salad and what i like to put in it.

Strawberries

kiwi

pineapple

grapes

apples

bananas

and sometimes watermelon

cut everything up and toss together.. add bananas right before serving though! To spruce it up i some times i add cool whip. If you haven't tried something like that yet you should. Its pretty good!

Guacamole Bruschetta

½ loaf French bread

1 clove garlic

2 Tablespoons olive oil

2 tomatoes, medium chopped

2 avocados, medium chopped

1/3 cup finely chopped onion

¼ cup chopped cilantro

2 Tablespoons freshly squeezed lime juice

½ teaspoon salt

¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

pineapple

There is nothing i love more at a BBQ than Grilled pineapple. I hadnt even heard of this till i went to my friends BBQ myself. Once i tasted it i really liked it. Its always good to mix thing up a bit

Cut pineapple into slices. Place on grill for a min or so.

Its that simple. Hope you all try this the next time you throw a BBQ

corn on the cob......

With summer quickly coming to an end my husband and I figured we should do a few more summer meals to finish off the summer. If you have yet to have a good summer bbq we are going to share several summer time favorites we found and encourage you to plan one last bbq!

Check back throughout the week to make sure you don't miss anything!

bbq corn on the cob......

Take your ear of corn and place it on a large piece of time foil. Drizzle corn with about 2 TB olive oil, and sprinkle generously with SUGAR, SALT, AND PEPPER. Wrap the corn by folding each end tightly to try to avoid any oil from leaking. Place on your grill and cook alongside any main dish you are grilling ( about 20 min on grill).

I promise you will not regret trying this!

Karla

texas road house rolls

Texas Roadhouse Rolls - Copycat Recipe

adapted from: Good Stuff Maynard

(Printable Recipe)

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar

2 quarts all purpose flour (7-8 cups)

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen.

*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet. I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes. In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.

Head on over to see more yummy recipes of Jenns. She has some pretty delicious recipes. Website found HERE

7 layer dip

7 layer bean dip.

Ingredients

* 4 cups of refried beans ( love this recipe )

* vegan sour cream ( I used Tofutti sour cream )

* guacamole ( made from 2 avocados )

* pico de gallo salsa ( recipe here, pulsed a few times in the blender )

* cheddar sauce ( used the product above )

* diced tomatoes ( I used 2 roma tomatoes )

* chives

* 1/3 cup finely shredded cheddar cheese ( I used Daiya Cheddar )

* organic corn tortilla chips

Directions

1. Really easy, basically just layer each ingredient in small serving sized cups or in one large casserole dish.


Found this recipe from this great blog HERE