Wednesday, September 1, 2010
Happy first day of September! This morning the air smelled a little like fall from the fresh rains. I am sure the thirsty gardens are delighted with their quenching drink from Mother Nature last night. September is the month we have our last flings, whether it be weekend warrior trips, visits to the farmers markets, tending our glorious gardens and mentally preparing for another season. Look for signs of the changes in the colors of the trees. Embrace the moments that take your breath away. Summer will be back, but just for today, enjoy whatever comes your way. Always remember our fallen heroes from the greatest tragedy in our generation.
Everytime we see this certain commercial for healthy eating it portrays chicken kabobs and everytime Wayne comments on how we should make them. So we did.
3 lbs. chicken breasts, cut into cubes
2 red peppers
6 little onions
tomatoes, cherry or roma
4 cloves garlic, minced
hot cooked rice
1/2 bottle veri veri teriyaki marinade
1 cup sweet/sour sauce
1/2 cup orange or pineapple juice
Combine last 3 items in a bowl for marinade, add minced garlic. Rinse chicken breasts and cube, then put in a large ziploc bag. Pour 1/3 of marinade mix into bag, seal tightly and turn to coat, refrigerate until ready to prepare kabobs. Cut peppers into 2 inch pieces and onions into wedges, or half if smaller. Cut broccoli down to base and separate heads individually. Place mushrooms, onions, broccoli, peppers in another ziploc bag, pour just a small amount of marinade in bag and turn to coat. Place in fridge until ready to assemble.
small grain brown rice
Prepare rice as directed. I make a variety such as cheddar broccoli and long grain but today I tried small grain brown rice, which has a risotto texture and very tasty. When ready to grill, drain chicken, discarding marinade. On metal skewers, alternate meat with onions, peppers, mushrooms, broccoli, tomatoes. Brush kabobs with reserved marinade. Grill, uncovered, until chicken is no longer pink. Dip in marinade sauce to keep moist. Serve with rice.
easy peasy biscuits
I shared this recipe a few days ago and tried using the bigger biscuits for variety.
Wake me up, when September ends...xo