There is just something about eating food that's on a stick. I'm not quite sure what it is, but it's just fun! Any food on a stick. It could be a popsicle, roasted marshmallows, satay...it's just really cool.
Today we are making kabobs. They originated in the Middle East and are so popular all over now that you see them popping in many different cuisines. We both love kabobs and find that they are quick and easy to assemble and to cook. They are something that you can grill on a charcoal or gas grill and are usually made with beef, pork, chicken, lamb, and mixed with vegetables....or not!
I usually pick a theme for dinner and all the dishes are surrounding that theme. Today we are dreaming of Jamaica. I love, love, love jerk chicken and decided to make Jamaican Jerk Chicken Kabobs. The perfect dish for grilling!
This is really simple to make. You just take your chicken, some veggies, and some Jamaican Jerk seasoning and assemble your kabobs. Serve it with some Coconut Rice and you are all set for night in Jamaica! I happened to have a friend that just got married in Jamaica and she brought me some authentic Jamaican Jerk Seasoning, which I used but you can use any brand you like from the store. Mine was super hot (habaneros...) but I've found that there are many out there that are not quite that hot so everyone is happy.
So what's your favorite item on a stick?
Today ours is kabobs...but tomorrow who know?
Enjoy!
Jamaican Jerk Chicken Kabobs
serves 4
1 pound boneless skinless chicken breasts
1/2 red onion, cut into chunks
1 red bell pepper, seeded and cut into chunks
1 summer squash, cut in half and into chunks
1 zucchini, cut in half and into chunks
Jamaican Jerk seasoning blend
skewers (wooden or metal)
Heat your grill (charcoal or gas) to medium high heat.
Cut your boneless skinless chicken into 2 inch chunks. Sprinkle with jerk seasoning on all sides. To assemble your skewers: thread skewers with a pieces of onion, bell pepper, chicken, squash, and zucchini alternating. I start out with 1 or 2 vegetables and then add chicken and alternate with more vegetables, ending with a vegetable. About 4 pieces of chicken per skewer. 2-3 skewers per person.
Cook over medium high heat until chicken is thoroughly cooked through, about 10-12 minutes. Rotate the skewers several times to cook all sides. Serve with rice.
It's September already...almost over in fact.
Where does the time fly?
I was thinking over the weekend that we didn't get to go camping this summer like we wanted to. One thing or another kept coming up and before you know it...it's September...already.
I grew up camping...or more like RVing...but I have such great memories of those times with my parents. So many stories and adventures I could tell you. But there's nothing like roasting marshmallows around the campfire. I just LOVE marshmallows. So naturally S'mores are high up on my list. I mean hello? chocolate, marshmallows, and sweet graham crackers...who doesn't love that ooey gooey deliciousness!
Well since we didn't go camping I'm going to bring the camping food to me. In the form of a S'mores Brownie that is!
Today's recipe is simple. Now you can get all fancy and make homemade brownie if you see fit, but a good boxed mix will do you in a pinch for this one. I like my brownies thick so I always use and 8x8 inch pan to bake them in, so that's what I used today.
How is this S'mores you ask? Well the bottom is graham crackers, with the brownie mixed poured on top and baked. (Yea, baked onto the graham cracker, wow!) Then you load on the marshmallows as a topping and broil it to get that roasted toasty top! OH YEA...they are GOOD!
Easy to make, and the kids will love them. They'll keep for a while. We actually snacked on them most of the week. So I brought my camping food to the house. I'm so glad I did! But be warned....you made need to control yourself from compulsively shoving them in your mouth.
Oh, and enjoy!
S'Mores Brownies
makes 9 squares
5-6 graham cracker squares, divided
1 box of your favorite Brownie Mix (or homemade mix)
(eggs, oil etc...ingredients listed on box to make brownies)
1 1/4 cups of miniature marshmallows
Preheat oven to 350 degrees. Line a 8x8 inch baking pan with aluminum foil that extends up over two sides. Coat with non-stick cooking spray. Place 7 or so graham crackers in the pan. Breaking squares to cover completely.
Mix the ingredients for the boxed brownie mix in a large bowl. Pour batter over the graham crackers in the pan. Bake according to box directions for an 8x8 inch pan or until a toothpick inserted in the center comes out pretty clean. You don't want to over bake.
Turn your oven on broil.
Sprinkle the marshmallow over the top. Broil until puffy and golden brown. About 1 min. Cool and remove from the pan by lifting the end of the foil from the pan before cutting.
I have a long standing relationship with Plums.
We go way back.
Back to some fond memories of us spending time together at the beach, backyard picnics, school lunch boxes, and summer pool parties. Plums have been a true companion, compadre, confidant, and most beloved fruit! They've never failed me. Nope! With their plump fleshy insides one bite has the juices running down my chin.
Ahhh memories of plums!
I look forward to seeing my old friends again each year when summer hits. Black ones, red one, spotted ones...doesn't matter to me. I'm a lover of all plums!
While I like to eat them raw, straight from the tree. That tree is long gone. So I frequent the local farmer's markets and buy dozen of plums each time. I know to have eaten 1 or 2 on the way home and MGG has to hide some for himself to get any....ahhemm. But today I craved a warm, baked plum. My second favorite baked summer fruit to blueberries. Oh! Hot juicy plums have such a warm delicious flavor ...it is hard to beat. So what to make? Muffins of course!
Muffins are my weekend guilty pleasure. I've made tons and tons of them. If you've followed me then you know I love muffins! But plum muffins? WOW! Jackpot on this idea for sure. To switch it up a bit I made a small batch of muffins, filled with cinnamon and juicy plums, topped with cinnamon and sugar. Yum!!!
A small batch will make 6 good sized muffins. Sometimes you just don't need or want 12 muffins, so a small batch is in order! I'm also giving you two versions. One is low carb using a sugar blend, and the other is the original version. Either way you make them these muffins will bring back great memories of a close friend, "the plum". I know they did for me.
Enjoy!
Here are some of my favorites muffins:
Peaches and Cream Muffins
Banana Chocolate Chip Muffins (Healthier Version)
Simple Blueberry Muffins
Raspberry Sour Cream Muffins
Marshmallow Muffins
Basic Muffin Recipe (Lower Carb Version)
Plum Muffins (Small Batch)
makes: 6
1 c flour
1/4 c + 2 T sugar (low carb version use 3 T Splenda Sugar Blend)
1/2 tsp ground cinnamon
1/2 T baking powder
1/4 t kosher salt
1 egg, beaten
1 t vanilla
1/4 c + 2 T 2% milk
1/4 c canola oil
2 medium size ripe plums, pitted and cut into small chunks
2 T sugar or (Splenda Sugar Substitute)
1/4 t cinnamon
Preheat oven to 375 degrees.
Spray a 6 cup muffin tin with non-stick cooking spray.
In a large mixing bowl add flour, sugar (or Splenda) cinnamon, baking powder, and salt. Whisk together to blend. Add egg, vanilla, milk, and oil to flour mixture and stir until just combined. Fold in chopped plums.
Mix 2 T sugar (or Splenda) with 1/4 tsp of cinnamon. Mix to blend. Sprinkle over the muffin batter.
Scoop batter into the muffin cups, filling to the top. Sprinkle cinnamon sugar mixture over the muffin batter. Bake at 375 degrees for 18-20 minutes until muffins are golden and an inserted toothpick comes out clean. Allow to cool. Serve.
