Moroccan Chicken Brochettes

ingredients

Garlic Sauce:

• 4 garlic cloves, finely chopped
• Kosher salt
• 1/3 cup olive oil
• 3 tablespoons plain yogurt

Chicken:

• 2 pounds skinless, boneless chicken thighs, cut into 2" pieces
• 2 garlic cloves, chopped
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt
• Vegetable oil (for grilling)
• Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint leaves (for serving)
• special equipment: Sixteen 8" bamboo or metal skewers

preparation

Garlic Sauce:
Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef's knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.

Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)

Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.

Chicken:
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.

Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.

Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

I got this recipe from Epicurious.  I used chicken breast and greek yogurt.  I also cooked it on the skillet instead of the grill.  

Megan-3.5/5

Jesse-4/5

Apple Crisp

This is a family recipe.  It is very good and was a good texture.

Megan-4/5
Jesse-4/5

The New Chicken Sandwich: Grilled Chicken and Pineapple

What You'll Need:
4 boneless, skinless chicken breasts (4 to 6 oz each)
4 pineapple slices (1/2-inch thick)
1/4 cup pickled jalapeno slices, or 1 fresh jalapeno, thinly sliced
Teriyaki sauce
4 slices Swiss cheese
4 whole-wheat kaiser rolls
1/2 medium red onion, thinly sliced 

How to make it:
1 Combine chicken and enough teriyaki sauce to cover it in a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes and up to 12 hours. 

2 Heat a grill until hot (you shouldn't be able to hold your hand above the grates for more than 5 seconds). Remove chicken from marinade and place on the grill; discard any remaining marinade. Cook for 4 to 5 minutes, flip, and immediately add cheese to each breast. Continue cooking until cheese is melted and chicken is lightly charred and firm to the touch. Remove from grill; set aside. 

3 While chicken rests, add pineapple and rolls to the grill. Cook rolls until they're lightly toasted, and pineapple slices until they're soft and caramelized, about 2 minutes per side. Top each roll with chicken, pineapple, red onion, and jalapeno slices. If you like, drizzle chicken with a bit more teriyaki sauce. 

I got this recipe from Women's Health magazine online.  I like the flavors of teriyaki Jesse is not a huge fan.  My jalapeno was rotten when I cut it so I left it out.  I cooked the chicken by broiling it.  

Megan-3.5/5
Jesse-3/5

Chicken Goat- Cheese Quesadillas

• 1 1/2 oz goat cheese, softened to room temperature
• 2 tbsp shredded monterey jack cheese
• 1/2 tsp virgin olive oil
• 1/4 cup chopped vidalia onion
• 1/2 cup frozen corn kernels, thawed
• 1 pinch ground black pepper
• 1/2 cup diced cooked skinless white-meat chicken
• 1 tbsp chopped fresh cilantro
• 4 six-inch corn tortillas
• Nonstick cooking spray, preferably olive oil

Directions 

1.

Combine cheeses in a small bowl. Set aside.

2.

Heat olive oil in a medium saute pan over medium-low heat. Add onion and saute for 2 minutes. Add corn and pepper; saute for 1 minute. Add chicken and saute for 1 minute. Remove from heat, then stir in cilantro.

3.

Divide cheese mixture and spread over 2 tortillas. Layer each tortilla with half the chicken mixture and top with remaining tortillas.

4.

Spray a large frying pan or griddle with cooking spray. Warm quesadillas over medium heat for 5 to 6 minutes, flipping halfway.    This recipe if from Women's Health magazine.  We have a quesadilla maker so I made them in it.  One quesadilla is filling enough for a dinner.                                                                                                                                                      Megan-3.5/5                                                                        Jesse-3/5

Barley Risotto with Eggplant and Tomatoes

• 6 cups (1/2-inch) diced eggplant $
• 1 pint cherry tomatoes $
• 3 tablespoons olive oil, divided $
• 1/2 teaspoon black pepper, divided
• 5 cups fat-free, less-sodium chicken broth $
• 2 cups water
• 1 1/2 cups finely chopped onion $
• 1 cup uncooked pearl barley
• 2 teaspoons minced garlic
• 1/2 cup dry white wine $
• 1/4 teaspoon salt
• 1/2 cup (2 ounces) crumbled soft goat cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup pine nuts, toasted

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in 
3. a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
4. 3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
5. 4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total). Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper, and salt. Top with cheese, basil, and nuts.

I got this recipe from Cooking Light online.  It is a filling dish with nice flavor.

Megan- 4/5

Jesse-3.5/5

Spicy Chicken Kabobs with Vegetable Rice

ingredients

• 2   tablespoons 

  olive oil
• 4   teaspoons 

  lemon juice
• 1/4  teaspoon 

  crushed red pepper
• 1/8  teaspoon 

  salt
• 1/8  teaspoon 

  dried thyme
• 1/8  teaspoon 

  ground black pepper
• 1   medium 

  zucchini
• 1   pound 

  skinless, boneless chicken breast, cut into 1-inch pieces
• 1   medium 

  red onion, cut into 1/2-inch wedges
• 24   

  red and/or yellow cherry tomatoes
•  

  Nonstick cooking spray
• 3/4  cup 

  chopped red sweet pepper (1 medium)
• 2   cloves 

  garlic, minced
• 4   cups 

  chopped kale
• 1/4  cup 

  reduced-sodium chicken broth
• 3/4  teaspoon 

  Cajun seasoning
• 1 1/3  cups 

  cooked brown rice

directions

1.

In a medium bowl whisk together olive oil, lemon juice, crushed red pepper, salt, thyme, and black pepper; set aside. Cut zucchini in half crosswise. Chop half of the zucchini; cut the remaining zucchini lengthwise into thin slices. Add zucchini slices, chicken, onion, and tomatoes to olive oil mixture; toss to coat. On twelve 8-inch skewers,* alternately thread chicken pieces, zucchini slices, onion wedges, and tomatoes, leaving 1/4 inch between pieces.

2.

For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning occasionally.

3.

Meanwhile, for vegetable rice, coat a large skillet with cooking spray. Heat skillet over medium heat. Add chopped zucchini, sweet pepper, and garlic. Cook and stir 3 minutes. Add kale, broth, and Cajun seasoning. Simmer, covered, about 5 minutes or until kale is tender. Stir in cooked rice; heat through.

4.

Serve skewers with rice mixture.

I got this recipe from recipes.com  I used foil packets in the oven instead of kabobs since our grill was out of propane.  I liked it because of all the veggies Jesse was not a big fan and thought it needed more flavor. 

Megan 4/5

Jesse-2.5/5

Bourbon Truffles

Ingredients:

For the filling:

• 1/4 cup heavy cream
• 4 Tbs. (1/2 stick) unsalted butter
• 6 oz. milk chocolate, chopped
• 6 oz. semisweet chocolate, chopped
• 1/4 cup bourbon whiskey
• Dutch process cocoa powder for dusting

For the coating:

• 12 oz. semisweet chocolate, chopped
• 1/3 cup finely chopped pecans

Directions:

To make the filling, in a heavy saucepan over medium-low heat, combine the cream and butter. Stir until the butter melts and the cream simmers. Remove from the heat. Add the milk chocolate and semisweet chocolate, and stir until melted and smooth. Mix in the whiskey, then pour into a bowl. Cover and freeze just until firm enough to mound in a spoon, about 40 minutes.

Line the bottom of a baking sheet with aluminum foil. Scoop out the filling by tablespoonfuls and drop onto the sheet, spacing them evenly. Cover and freeze until almost firm but still pliable, about 30 minutes.

Spread the cocoa on a flat plate. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa to coat evenly. Return the truffles to the sheet and freeze them while preparing the coating.

To make the coating, line a second baking sheet with aluminum foil. Place the semisweet chocolate in the top pan of a double boiler or in a heatproof bowl. Place over but not touching barely simmering water in the lower pan. Heat, stirring frequently, until melted and smooth. Remove from the heat.

Reroll the truffles between your palms to remove any loose cocoa. Gently drop 1 truffle ball into the chocolate, tilting the pan if necessary to coat the ball completely. Slip a fork under the truffle, lift it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork onto the prepared baking sheet. Immediately sprinkle generously with the pecans. Repeat with the remaining truffles.

Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks. Makes about 18 truffles.

I got this recipe from William Sonoma.  This was my first attempt at making bourbon truffles.  I did not use pecans.  I would use dark chocolate next time but they were still good.  The bourbon flavor became stronger the second day.  

Megan-4/5

Jesse-3/5