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.



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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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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Teriyaki Salmon with Sriracha Cream Sauce

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  • 2 Salmon fillets (or 1 filet of sockeye salmon)
  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon minced ginger (or ground ginger)
  • 1/4 teaspoon garlic powder
  • 1 cup of water
For the Sriracha Cream Sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon sweetened condensed milk
  • 2-3 tablespoons Sriracha


  1. In a small bowl, combine cornstarch with 1/4 cup of water; set aside.
  2. Over medium heat, combine soy sauce, honey, brown sugar, ginger, garlic powder and 1 cup of water in a small saucepan. Bring to a simmer; whisk in cornstarch mixture until thick enough to coat back of a spoon. About 2-3 minutes. Turn off the heat and cool completely.Photo Apr 27, 6 23 06 PM
  3. Place the salmon fillets in a bowl. Season with salt and pepper, then pour the teriyaki marinade over the fillets. Let it marinade for at least half hour (or overnight).Photo Apr 27, 6 35 09 PM
  4. Preheat oven to 400 degrees F. Lightly grease a baking dish with butter or nonstick cooking spray.
  5. After marinating, place the salmon fillets and the teriyaki sauce on the prepared baking dish. Bake in the oven for about 20 minutes, or until cooked.
  6. While salmon is cooking, prepare the Sriracha cream sauce. Combine all the ingredients (mayonnaise, condensed milk and Sriracha)Processed with VSCOcam with c1 preset
  7. After baking, serve salmon on a bed of cooked rice, and top with the Sriracha cream sauce.

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One-Pot Tomato Basil Pasta

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  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced 
  • 5 cloves garlic, thinly sliced
  • 1 teaspoon red-pepper flakes
  • 4-5 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9-10 minutes.Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil and Parmesan cheese.


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Shrimp Scampi Pasta

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  • 1 lb of shrimp, peeled and deveined
  • 4 oz of pancetta, diced
  • 1 yellow onion
  • 1 bag of baby spinach
  • 4 roma tomatoes, diced
  • 1 pound angel hair pasta
  • 6 cloves of garlic
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/4 cup heavy whipping cream
  • 2 tbsp. unsalted butter
  • Olive oil
  • 1 teaspoon red pepper flakes, more or less depending on how spicy you like
  • Salt and pepper, to taste

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Prepare all of your ingredients before you add the pasta to the water – Peel and devein the shrimp.  Mince the garlic and parsley, chop the onion, juice and zest  the lemon.

In a large sauté on medium heat, add olive oil and pancetta.  Sauté for until the pancetta is browned and fat is rendered.

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Remove the pancetta from the pan and add the onion in the same pan you cooked the pancetta in. Cook until soft and translucent. Season with black pepper and red pepper. The red pepper will make it spicy so add according to how spicy you’d like the pasta. Then add the garlic and cook until fragrant. Add the spinach and tomatoes and cook until spinach is wilted and cooked down. Add white wine, raise the temperature to high and let the mixture simmer for 2-3 minutes until it slightly reduces.  Add butter and chicken broth and let simmer until it slightly reduces.  Add cream and let it simmer until a little thickened.  Add shrimp and cook, until pink. This won’t take long. Maybe 2 to 3 minutes. Stir in the lemon juice and a tablespoon of lemon zest.

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Meanwhile, bring a large pot of water to boil. Add 1-2 tablespoons of salt to the boiling water, then add pasta.  Stir the pasta as it cooks to make sure it doesn’t stick together.  When you drain the pasta, reserve 1/2 cup of the cooking liquid in a separate bowl/cup to use if the sauce needs thinning.

Toss the cooked pasta in the sauté pan. Add some of the cooking liquid from the pasta if feel you need more of a sauce. Toss with some parmesan or Romano cheese and the parsley and serve.

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