Monday, October 24, 2016

Chicken kabobs

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I did these for our last big pool party and they seemed to be a hit! I served them with the veggie kabobs I posted Friday. The chicken stayed nice and moist and packed full of flavor. We ate the leftovers over salad and as chicken tacos, so there is lots of ways to use this chicken. Since I used a separate recipe for the veggie kabobs I did not marinate any in this version.

Chicken kabobs

(Adapted from My Zucchini Recipes)


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1 large skinless chicken breast fillet

1 zucchini

1-1/2 bell pepper

2-3 tomatoes

1-1/2 onion

5-6 mushrooms

for the marinade:

1 clove of garlic

½ tablespoon ketchup (optional)

2 tablespoons oil

½ tablespoon paprika cream (optional)

½ tablespoon soya sauce





First prepare the marinade: mix together the oil with the minced garlic, soya sauce, paprika cream, ketchup, salt, pepper and paprika to taste.


Cut the skinless boneless chicken breast into same-sized little chunks.


Cut the unpeeled zucchini into small pieces or thin slices.


Slice the bell-pepper and onion into same-sized chunks. Peel the mushroom cups, if are large cut them in half.


Put all the ingredients into a large bowl and mix them well with the marinade. Let the meat and the veggies marinate in the fridge min. 1-2 hours.


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Preheat the grill or the oven.


Cut the tomatoes into chunks.


Arrange the ingredients on a wooden skewer as you wish.


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Place the skewers on the prepared grill, cook them until the chicken is lightly brown and well done, turning them on each side.


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If you are cooking them in the oven, place the kabobs on the oiled grid. Place a large baking sheet below the grid. Grill the kabobs for 30-35 minutes, turning them at each side, until the chicken is thoroughly cooked.

Serve the kabobs hot.

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Friday, October 21, 2016

Grilled Veggie Kabobs

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I honestly like cooking kabobs separate as in chicken on one stick and veggies on another. It’s just easier to control cross contamination for me plus they all cook at different times. Anyway, the marinade on these where pretty tasty. 

Grilled Veggie Kabobs

(Adapted from Reel Flavor)


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1 large zucchini, cut into 1/2 inch rounds

6-8 white mushrooms

10 cherry tomatoes

1/4-1/2 red onion, cut into chunks (depending on how much onion you like to eat – I like a lot)

1 green bell pepper, cut into chunks

1 red pepper, cut into chunks

8-10 small boiled red potatoes, kept whole or cut in 1/2 depending on how large they are

2-3 tbsp olive oil

Splash of ponzu or soy sauce (gluten-free)

1 tbsp sriracha

1 tbsp balsamic vinegar

1 tbsp honey

4 cloves pressed garlic

Salt & pepper to taste


Prepare and mix all ingredients in a large bowl and let marinate for at least 30 minutes, but up to 2 hours.


Skewer veggies.


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Grill on medium heat until nicely charred.

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Monday, October 17, 2016

Pumpkin-Popcorn Soup

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There are several things I love about this soup. There are very little ingredients and very little time consuming steps. It would work great as a bowl of soup or as a starter served in shot glasses topped with popcorn. I just love the simple flavor and how silky smooth it comes out. This will be a repeat in my book for sure!

If you are not familiar with leeks they look like this:

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Be sure you wash them really good because dirt can sneak in between each of the leaves.

Pumpkin-Popcorn Soup

(Adapted from Geoffrey Zakarian)


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3 tablespoons unsalted butter

2 medium leeks (white and light green parts), thinly sliced and well rinsed

2 cloves garlic, chopped

1 tablespoon chopped peeled fresh ginger

2 teaspoons curry powder

2 1/2 cups plain popped popcorn

1 quart chicken stock

1 cup canned pumpkin puree

1/2 cup heavy cream

Juice of 1 lime (about 2 tablespoons)

Kosher salt


In a medium saucepan, melt the butter over medium heat.


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Add the leeks and cook until wilted, about 5 minutes.


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Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute.


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Add 2 cups of the popcorn and toss to coat in the butter.


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Add the stock, pumpkin and heavy cream.


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Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.


Puree the soup with a hand blender or in batches in a countertop blender.


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Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

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Friday, October 14, 2016

Coconut Key Lime Rum Cake

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Now that Summer is over I had to have one last pool party and celebrate the good times. This cake is super easy to make ahead of time and I love the rustic look to it. Not all cakes need to look perfect. I’m already dreaming of next summer although Fall one of my favorite times of year.

Coconut Key Lime Rum Cake

(Adapted from Cake Boss)


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For the Cake: 1 white cake mix

3 eggs

1/2 cup oil

1/2 cup sour cream

1/4 cup key lime juice

3/4 cup milk

2 tablespoons key lime zest

For the Glaze:

1/4 cup butter

1/4 cup sugar

2 tablespoons key lime juice

1/2 cup light rum*

For the Frosting:

1/2 cup butter softened

1/2 cup vegetable shortening

1 teaspoon coconut extract

1 teaspoon light rum*

1/2 teaspoon salt

4 cups powdered sugar

1/2 cup cream of coconut

3/4 cup sweetened shredded coconut

key lime slices


Preheat the oven to 350 degrees. Grease and flour 2 – 8 inch cake pans.


Stir together the cake mix, eggs, oil, sour cream, key lime juice, milk, and zest in a mixing bowl. Beat on medium speed for 2 minutes.


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Divide the batter into the 2 prepared pans evenly. Bake for 26 minutes, or until a toothpick comes out clean. Place the pans on a cooling rack.


Place the butter in a saucepan and heat over low heat until melted.


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Stir in the sugar and key lime juice.


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Bring to a boil. Reduce heat and simmer 1 minute. Remove from the heat and stir in the rum.


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Use a fork or skewer to poke holes all over the tops of the cakes in the pans.


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Drizzle the rum glaze evenly over both cakes. Let the cakes cool another 10 minutes in the pan.


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Place a piece of parchment paper over the tops of the cake and flip them out onto a plate. Place another plate on top of the cake and flip right side up. Let the cakes cool completely.


Beat the butter and shortening until creamy.


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Add the coconut extract, rum, and salt and beat again.


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Slowly add the powdered sugar and cream of coconut until everything has been mixed in. Beat on high for 1-2 minutes, or until light and fluffy.


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Use a sharp knife to gently level the tops of each cake layer. Place one cake on serving plate. Spread half the frosting on top of the cake. Place the last cake layer on top, and spread the remaining frosting on top.


Top the cake with the key lime slices and shredded coconut.



*Substitute 2 Tablespoons rum extract and ¼ cup water for the rum in the glaze, if desired.

*Substitute rum extract for the rum in the frosting, if desired.

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