Teriyaki Chicken Skewers

1 tbsp. corn starch
1 tbsp. water

1/2 c soy sauce
1/2 c white sugar
1/4 c apple cider vinegar
2 clove garlic, minced
1 tsp fresh ginger, minced
1/4 tsp fresh ground black pepper
1 1/2 lbs chicken chopped into chunks - I like boneless, skinless thigh meat for it's richness and depth of flavor...but if you don't like them then just use breasts...tenders are super easy too!

bamboo wooden skewers

Combine corn starch and water in a small bowl and whisk to combine; set aside.  Combine the rest of the ingredients except the chicken in a sauce pan and bring to a boil, whisking constantly.  Slowly incorporate the corn starch and water mixture.  Let boil for a few minutes, or until the mixture has thickened.  Remove from heat and let cool. 

In a large Ziploc bag add the chicken chunks and pour the teriyaki sauce over the top (reserve 1/4 cup for basting).  Let the chicken marinate in the bag for at least two hours...overnight is best.  I like to marinate mine for a few days if I can manage to plan that far in advance!

Before you are ready to serve, skewer the chicken onto your skewers and barbecue.  Baste the skewers with the remaining sauce as you cook them.  Serve immediately!! 

Sweet and Tangy Meatballs

These meatballs are a bit labor intensive, but totally worth it.  I like to use half the meatballs for this recipe and I flash freeze the other half to use on spaghetti, or just about any meatball recipe! They are incredibly versatile and super duper delicious!!

 5 lbs ground beef (93% lean)
5 eggs
1 1/4 c milk
2 1/2 c breadcrumbs
2 1/2 tsp salt
5 tsp oregano
5 tbsp. fresh parsley
2 1/2 tsp minced garlic
2 1/2 tsp pepper
1 1/4 c parmesan cheese pulsed in food processor to be minced

Sauce
2 cans whole berry cranberry sauce
2 bottles Heinz Chili Sauce

In a large bowl, mix by hand the meatball ingredients until well incorporated.  Using a 2tbsp scoop, portion the meat and roll into balls.  In a large skillet over medium-high heat, brown the meatballs on all sides.  This is the labor intensive part, but I feel that by getting a good sear on the all sides will lock in the moisture...which is essential to this dish!!

Mix together the cranberry sauce and the chili sauce, pour half into the bottom of a 6qt crockpot.  Place the browned meatballs into the crockpot and pour the rest of the sauce over the top of the meatballs.  Cook on low for 4-6 hours.  Mix all together before serving. 

For a quicker way to make this dish...use Costco Italian Meatballs...they are the only meatball I have used that even holds a candle to my meatball recipe!!  However, if you don't have a Costco close...stick to the above recipe!!

Crescent Roll Veggie Cups

These veggie cups are perfect for a party...can be served at room temperature, individually portioned, just grab-and-go!  Despite their looks, they are very easy to whip up...and the recipe will make 3 dozen!  Wham-bam, thank you mam!!

2 cans Pilsbury crescent rolls (the seamless ones are the easiest to work with, but harder to find)
1 tub whipped cream cheese
2 tsp fresh dill (or 2 tsp dry dill)
1/2 packet Hidden Valley Ranch mix
Chopped veggies (like small...the smaller the veggie is cut the better it stays on)  I like to use broccoli, cauliflower, red and yellow peppers, carrots, cucumber, sprouts, avocado
1/4 c freshly grated parmesan cheese

Roll out the crescent dough onto a flat surface.  Use a circle cookie cutter that is slightly larger than the bottom of the muffin tin circle; I used my Costco sized Johnny's seasoning lid.  Cut circles out of the dough and place in the bottom of a muffin tin rounds.  Bake at 350 degrees for 8-10 minutes or until golden brown.  Let cool completely.

While the crescent dough is baking, mix together the cream cheese, ranch mix, and dill.  Place in a piping bag for easier spreading.  Pipe the cream cheese mixture onto the veggie cup base...not too much, but enough to get out to the edges...this is what helps all that veggie goodness stay secure!

Sprinkle the veggies over the top of the cream cheese mixture and top with your cream cheese.  Serve asap...but can be refrigerated overnight and served the next day.  Make sure to bring to room temp before serving!

Steak Fajita Kebabs with Cilantro Pesto

This is one of those meals that is a new favorite in our house...like both TJ and I absolutely loved it...that's a rarity!!!  While overall this meal looks a bit labor intensive the whole thing actually only takes about 30 minutes to whip up.  So many flavors and the meal becomes incredibly cohesive!!  The absolute perfect summer evening supper!!

1 cup fresh cilantro leave, chopped
1 clove garlic
1/4 cup grated parmesan cheese
salt and pepper to taste
3 tbsp. olive oil

1 1/4 lbs steak (I use chuck or top sirloin...nothing fancy)
32 cherry tomatoes
1 red onion cut into large pieces
3 peppers, cut into large pieces

Toppings and Sides
This meal pairs perfectly atop of some cilantro lime rice,  with a sprinkle of pico de gallo, and queso fresco cheese.  You certainly can eat the kebabs as is...but with the above items it becomes magical!!!

In the food processor, pulse cilantro, garlic, olive oil, salt, pepper, and parmesan cheese until smooth.    Put the pesto into a large ziplock bag along with the steak cubes.  Seal and refrigerate for at least an hour to marinate.

While marinating, soak the wooden skewers in water for at least 30 minutes.  Assemble the skewers by skewering on the onions, peppers, steak, and tomatoes.  Add the skewers to the grill and cook for 10 minutes or so, or until your steak is cooked to your preferred level of doneness.  We usually grill for 7-10 minutes and they are a perfect medium rare.  Enjoy!!

Chili-lime Fish Tacos

There's no secret that I LOVE all things tacos.  There is just something magical that happens with meat is combined with veggies and wrapped up in a nice warm corn tortilla.  A party in your mouth...an explosion of flavors...an adventure for your palate.  I. LOVE. TACOS!!  Since the typhoon just blew all the mangos off our trees here in Okinawa, the mangos are relatively cheap, and oh so delicious!!  So taco meet my other friend mango...throw in a little seafood and BAM...magic in the making!!

1 pound tilapia (another mild white fish would work perfect)
1tbsp olive oil
3tbsp fresh lime juice
2tsp honey
2 garlic cloves, finely minced
1tbsp chili powder
1tsp cumin
1/4tsp cayenne pepper
salt and pepper, to season

For the slaw:
2 cups shredded cabbage
2tbsp fresh chopped cilantro
1/4c sour cream
1tbsp fresh lime juice
salt and pepper to taste

1 ripe mango, diced
1 avocado, diced
Queso fresco cheese, crumbled
8 small corn tortillas
avocado and extra cilantro to garnish

Preheat grill to a medium-high heat.  Place fish in a large Ziploc bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper.  Season with salt and pepper.  Close bag and massage seasonings into fish.  Let marinade for 20 minutes.

Prepare slaw: in a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste.  Place in refrigerator.

Remove fish from marinade and place onto hot grill.  Grill fish for 3-5 minutes each side...it will vary depending on the temp of your grill.  Typically the second side will take less time.  Remove fish to hot plate.

Grill tortillas for 10-20 seconds each side.  Divide fish equally into tortillas, add slaw, mango, avocado, and queso fresco.  Garnish with extra cilantro.

Roasted Asparagus and Mushroom Carbonara

This pasta dish is about as comfort food as they come.  It's rich and creamy, and simply divine!  Paired with the roasted asparagus and bacon, this dish is the whole she-bang!!!  Don't be freaked out by the raw egg either...it is TOTALLY worth it!!!

1lb asparagus, trimmed and cut into bite sized pieces
8oz mushrooms, quartered
1tbsp olive oil
salt and pepper to taste
8oz fettuccine (or pasta of choice)
4oz bacon cut into 1in pieces
1 clove garlic, minced
2 eggs
1/2 c parmesan, grated
lots of fresh cracked black pepper
salt to taste
1tbsp parsley, chopped

Toss the asparagus and mushrooms in the oil, salt, and pepper, place on a baking sheet in a single layer and roast in a preheated 425 degree oven until they start to caramelize...about 20-30 minutes, mixing half way through.

Start cooking the pasta as directed on the box.  Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 seconds and turn off the heat.  Mix the egg, cheese, pepper, salt, and parsley in a bowl.  Drain the cooked pasta reserving some of the water.  Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

Chicken Marsala

Chicken marsala is a meal I always order at any Italian restaurant.  However, because of the whole issue of marsala wine being one of the main ingredients...I never have made it at home.  Well, low and behold, our local grocery store sells marsala wine in the vinegar section and for some reason, I don't feel like I'm buying alcohol when I buy it and therefore can justify the purchase.

This meal rocks my world.  It's such comfort food and always takes me to my happy place. This meal is not only delicious when you make it fresh, it is also fabulous when frozen and eaten later.  I love to double it and then freeze half so I can enjoy the deliciousness twice!!  Serve with it mashed potatoes to soak up all that gravy goodness :)

4 boneless skinless chicken breasts
1 cup flour
salt and pepper
1/4 c vegetable oil
2 1/2 oz pancetta, cut into pieces 1in long and 1/8in wide
8oz mushrooms, trimmed and sliced thin
1 garlic clove, minced
1tsp tomato paste
1 1/2 c marsala wine
4 1/2tsp lemon juice
4tbsp butter, cut into 4 pieces and chilled
2tbsp chopped fresh parsley

Adjust oven rack to the middle position and heat oven to 200 degrees.  Place flour in a shallow dish or pie plate.  Pat chicken dry with paper towel and season with salt and pepper. dredge each piece of chicken in flour mixture, making sure to shake off the excess, and transfer to a large plate.

Heat 2tbsp oil in a 12in skillet over medium-high heat until shimmering.  Place the chicken into the skillet and cook until golden brown on first side, about 3 minutes.  Flip the cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer.  Transfer to an oven safe plate.  Tent loosely with foil and transfer to an oven to keep warm while making the sauce.

Cook the pancetta in now-empty skillet over low heat, stirring occasionally and scraping up any browned bits, until crisp, about 5 minutes.  Remove pancetta with slotted spoon and transfer to paper towel lined plate.  Add mushrooms to skillet, increase heat to medium-high and cook stirring occasionally, until softened and lightly browned, about 8 minutes.  Stir in garlic and tomato paste, and crisp pancetta and cook until tomato paste begins to brown, about 1 minute.  Off heat stir in marsala, scraping any browned bits.  Return to high heat, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened and measures 1 1/4 cups, about 5 minutes.  Off heat, stir in lemon juice and any accumulated chicken juices.  Whisk in butter, 1 piece at a time.  Stir in parsley and season with salt and pepper to taste.  Pour sauce over chicken and serve immediately.