HONEY ORANGE CHICKEN KABOBS (Or Not Kabobs)

INGREDIENTS:

1 lb chicken thighs trimmed

1 large green pepper

1 large red pepper

½ red onion

5 (per kebab) button mushrooms (optional)

½ zucchini

MARINADE:

1 cup OJ

¼ cup honey

½ t ginger powder

2T soy sauce

salt & pepper to taste

5 bamboo kabob skewers

INSTRUCTIONS:  (For Kabobs)
Place your bamboo skewers in warm water and set aside until you’re ready to skewer.

Cut chicken and vegetables into large diced pieces and set aside.

Prepare the marinade by mixing all ingredients together.

Season meat to taste with salt and pepper.

Prepare the kabob by alternating chicken with vegetables.

Use approx. 3 oz of chicken per skewer.

Place prepared kabobs in a zip lock bag or a sealed container and pour marinade over top the kabobs.

Marinate for at least 3 hours.

For better flavor let marinate for 24 hours

Heat grill to 350 degrees and cook for about 15 – 20 minutes, turning on different sides until each kabob reaches 165 degrees

INSTRUCTIONS: (For Not Kabobs)

Cut chicken and vegetables into large diced pieces and set aside.

Prepare the marinade by mixing all ingredients together.

Season meat to taste with salt and pepper.

Place prepared meat in a zip lock bag or a sealed container and pour marinade over the top.

Marinate for at least 3 hours.

For better flavor let marinate for 24 hours.

Sauté vegetables in skillet on stove until just tender.

Heat ribbed grill pan (or skillet); coating with olive oil.

Place meat in the pan.

Cooking 5-7 minutes on one side; turn and repeat on other side.

Test meat temperature (165 degrees is done for chicken)

Serve with vegetables. 

(This marinade can be used with beef and pork.)

Caprese Pasta Salad

INGREDIENTS:

• 1 lb shaped pasta (like rotini or penne)
• 3 each ripe tomatoes - or, 24 grape tomatoes halved
• 8 oz fresh mozzarella  - I use Cigliene and quarter them
• ¼ c chopped fresh basil
• 1 ½ cups balsamic vinaigrette
• salt and pepper to taste

INSTRUCTIONS:

1. Cook pasta as directed on the box, rinse and chill.
2.  Cut up tomatoes and mozzarella to a medium dice, add to pasta.
3. Pick basil from stem, chop and add to pasta.
4. Pour your favorite balsamic vinaigrette over the pasta and toss.
5. Taste and season if necessary.

This can be your main dish for a lunch or summer dinner - or use as a side to grilled chicken or pork.