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Thursday, June 23, 2011

Chicken Kebabs with Orange Salsa and Herbed Couscous

This recipe is "company-worthy".  It is DELISH.  I adapted this from Cooking Light (they get the photo credit).  You don't need to marinate the chicken long, so this can be done last minute.  I served my 6 yr old his chicken on a skewer and he was thrilled.  Moms sometimes have to resort to these measures to get their kids to eat.   Enjoy!!

The original recipe called for nectarines, but peaches or oranges work great.  I also substituted pork and it was fabulous. 

  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds skinless, boneless chicken breast halves (or boneless pork loin), cut into 24 (2-inch) pieces
  • 1 large red onion, cut into 32 (2-inch) pieces
  • Cooking spray
  • 2 cups chopped orange, nectarines or peaches 
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons fresh cilantro leaves
  • 1 1/2 tablespoons fresh lime juice
  • 2 teaspoons minced seeded jalapeƱo pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup diced peeled avocado
  • 1. Preheat grill. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.
  • 2. Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Grill until chicken is done, turning occasionally.
  • 3. Combine orange/nectarines/peaches and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado right before serving. 
  • Serve over herbed couscous
Herbed Couscous
Heat 3/4 c. chicken broth & 1/2 c. water over high heat.
After it comes to boil, remove from heat.  Add in 1 pkg of couscous and let steam.
Fluff with fork and add 2 T. fresh chopped parsley and 2 T. fresh chopped chives.  Top with 1/4 t. kosher salt & mix.

Tuesday, June 21, 2011

Summer Pasta


  • 8 ounces angel hair pasta
  • 1 tablespoon crushed garlic
  • 1 tablespoon olive oil
  • 2 zucchini, sliced
  • salt and pepper to taste
  • 3 tomatoes, chopped
  • 12 leaves fresh basil
  • 2 t. fresh oregano (or 1/2 t. dried)
  • 4 ounces feta cheese, shredded
  • Shredded mozzarella or parmesan (to sprinkle on top)


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, oregano, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Stir in feta until it melts. Chop basil and add to vegetables right before mixing with pasta.
  3. Combine pasta and vegetables. Serve topped with mozzarella or fresh parmesan if desired.