Chicken Kabobs: Two Recipes

Recipe 1: Honey Chicken Kabobs



  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 tsp black pepper
  • 8 skinless, boneless chicken breasts- cut into cubes
  • 2 cloves garlic
  • 5 small (or 3 medium) onions, cut into about 2 inch pieces
  • 2 red bell peppers, cut into about 2 inch pieces
  • 2 green peppers, cut into about 2 inch pieces


In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better, I marinated overnight).

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Recipe 2: Chicken and Potato Pesto Kabobs IMG_7861


  • 1 pound chicken breasts, cut into small pieces
  • 1/3 cup prepared pesto
  • 1/2 pound small, round potatoes
  • 1 zucchini,cut into 1 inch think circles
  • 1 yellow squash, cut into 1 inch thick circles
  • 1 tablespoon olive oil
  • 1 lemon


Preheat grill to medium-high heat. (If using wooden skewers, soak in water while you prepare the rest of the dish. It is not necessary to soak metal skewers.)

Boil potatoes in water for about 7 to 8 minutes in salted water. While the potatoes are simmering cut the chicken into large 1 1/2 inch pieces and cut the zucchini and squash. Place chicken into the bowl and stir in pesto sauce. Remove potatoes from water and drain. Place potatoes in a small bowl and drizzle 1 tablespoon of olive oil over potatoes and stir to coat the potatoes with olive oil.

Assemble kabobs by placing a potato and zucchini/squash on the skewer and then alternate between chicken, potatoes, and zucchini/squash until your skewer is full. Try to end the skewer with a potato, as it will keep the chicken in place.

Place kabobs on the grill and cook for 10 to 15 minutes turning 1/4 turn every 2 or 3 minutes. On the last turn of the chicken squeeze the juice of 1 lemon over the kabobs. Cook chicken until it is fully cooked. Serve immediately.



Strawberry Nutella Mini Pies



  • Homemade (recipe here) or store-bought pie dough
  • 2 cups (300 grams) strawberries, cut into small chunks
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup Nutella
  • 1 egg + 1 tablespoon water, for egg wash
  • Coarse sugar, for sprinkling



Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

In a small bowl, combine the strawberries, sugar and vanilla extract.

Roll the dough out into a large circle about 1/4 inch thick. Use a 3 or 4-inch round cutter to cut dough into rounds. Spoon some chocolate hazelnut spread onto half of the circles. Top with some of the strawberry mixture. Brush edges with the egg wash. Top with the other half of the circles and press to seal. Use the back of a fork to press a decorative edge around the pies. Cut vents into the top of each pie.

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Brush tops of hand pies with egg wash and sprinkle with coarse sugar. Bake until crust is golden and filling is bubbling through the vents. Let cool slightly and serve immediately. Hand pies are best the day they are baked, but will keep at room temperature for a few days.


Strawberry Shortcake Cupcakes




  • 1 and 2/3 cups (210g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 2 egg whites*
  • 1/4 cup (62g) yogurt (I used vanilla Greek)
  • 3/4 cup (180ml) milk
  • 2 teaspoons vanilla extract


  • 2 cups diced strawberries (about 10 medium strawberries finely diced)
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (16g) cornstarch mixed with 2 teaspoons warm water to rid clumps


  • 1 and 1/2 cups (360ml) heavy whipping cream
  • 3 Tablespoons (43g) granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • reserved 1/2 cup of strawberry filling


Make the strawberry filling first. Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and cornstarch/water liquid and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.


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Make the cupcakes: Preheat oven to 350F degrees. Line muffin pan with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar – mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter.

Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.

Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.

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Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 inch deep. Place 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal. See photos above. Repeat with all 12 cupcakes. You will have leftover filling to use in the whipped cream.

Make the strawberry whipped cream: In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4-5 full minutes. Add the remaining strawberry filling and continue to beat for another 30 seconds. Frost the cupcakes with the strawberry whipped cream. You may have some whipped cream leftover.

Cover and store cupcakes in the refrigerator for up to 3 days. Whipped cream and filling may be made 1 day in advance and stored in the refrigerator. Serve cupcakes chilled.

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Baked Apple Donuts

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Apple Donuts

Adapted from Shutter Bean.


  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 medium apples, peeled & shredded


Preheat oven to 350 degrees F. Spray donut pans with cooking spray & set aside. Whisk together flour, baking powder, cinnamon and salt in a large bowl.

In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared donut pans until almost full. Baked until golden and a tooth pick inserted in the center comes out dry, about 15-20 minutes.


Cinnamon Cream Cheese Frosting:

Follow recipe here and add 1 tsp. cinnamon. Spread frosting on top of donuts.

Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 6 Tablespoons salted butter, cut up into 6 pieces
  • 1/2 cup heavy cream
  • 1 teaspoon salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Drizzle on top of cinnamon cream cheese frosting.

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Vanilla Bean Glaze:

  • 1 1/2 cups powdered sugar
  • 3 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 small pinch salt
  • 2 – 3 Tbsp milk
  • Sprinkles (optional but recommended)

In a  bowl, whisk together powdered sugar, melted butter, vanilla and salt then stir in 2 Tbsp of milk, adding additional milk 1 tsp at a time to reach desired consistency and whisk until smooth. Dip donuts in glaze or spread on top and add sprinkles.

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Italian Chopped Salad



For Dressing:

4 cloves garlic
1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil, ideally extra-virgin

For Salad:
1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes
Sea salt
1 head iceberg lettuce, halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons
2 tablespoons dried oregano for garnish (optional)

Directions for Dressing: Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper. Chop the mixture together using the side of a knife (or a mortar and pestle if you have it) to make a grainy herb paste. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano.

To assemble salad: Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve. When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Adjust seasonings to taste, adding any reserved dressing if needed. Serve immediately.

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Baked Caprese Quinoa Skillet

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  • 2 cups cooked quinoa
  • 1 cup of your favorite pasta sauce (I used homemade Arrabiata sauce)
  • 2 tablespoons tomato paste
  • 1/3 cup heavy cream
  • 1/3 cup Dutch Farms Shredded Parmesan cheese
  • 1 cup Dutch Farms Shredded Mozzarella, divided
  • 1 cup grape tomatoes, halved
  • 10 fresh basil leaves, cut into ribbons
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
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  1. Preheat oven to 350 degrees F.
  2. Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, Dutch Farms shredded parmesan cheese, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray a cast-iron skillet or baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with Dutch Farms mozzarella cheese and the remaining tomatoes.
  3. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
  4. Remove from the oven and top with fresh basil ribbons and serve.

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Asian-Style Turkey Burger


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Turkey Burger Ingredients:

  • 1 lb lean ground turkey
  • 1/4 cup finely diced onion
  • 1/4 cup panko bread crumbs
  • 1 egg, lightly beaten
  • 2 tbsp soy sauce
  • 2-3 tbsp Sriracha Sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp sesame seeds
  • Salt and pepper, to taste
  • 1 tbsp olive oil

Caramelized Onion Ingredients:

  • 1 yellow or Vidalia onion, thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1-2 tbsp olive oil

Sriracha-Mayonnaise Ingredients:

  • 1 tbsp Sriracha Sauce
  • 3 tbsp Mayo

Directions for carmelizing onion:

Heat olive oil over medium-high heat. Add the onion and 1/4 teaspoon of salt and pepper. The salt will sweat the onion and make it soft. Cook, stirring frequently until the onions are golden brown, about 20 minutes.

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Directions for turkey burger patties:

  1. In a large bowl, mix together all ingredients. Form into 4 equal size patties.
  2. Preheat a large skillet over medium-high heat with a little olive oil on the bottom.
  3. Cook the patties in theskillet, over medium heat, flipping once until done (about 5 minutes on each side). Photo Apr 28, 7 01 50 PM (1)
  4. Meanwhile, make your Sriracha-mayo mixture by combining both ingredients.
  5. Toast the buns in a broiler or toaster. Schmear each side of the bun lightly with Sriracha-mayo. Put a burger on each of the bottom buns and top each burger with caramelized onions, lettuce, and any other toppings you want!

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