This is not a recipe but a recommendation on where to get the best chicken and pork homemade sausages. GIBBS BUTCHER BLOCK in Columbia Station. They have a ton of different kinds each week and have tastings on Saturdays.
I just grilled some BUFFALO MAC & CHEESE, MAD MANGO JALAPEÑO and SMOKY MOUNTAIN BBQ - AWESOME!
Saturday, July 16, 2011
Tuesday, July 12, 2011
SWEET BBQ CHICKEN KABOBS
1 lb. boneless skinless chicken breasts, cut into cubes
2 cups pineapple chunks (about 1/2 cored, peeled pineapple)
1 each red and green pepper, cut into chunks
1/2 cup barbecue sauce
3 tablespoons frozen orange juice concentrate, thawed
Preheat grill to medium-high heat. Using wooden or metal skewers, thread chicken alternately with peppers and pineapple onto skewers to create 4 kabobs.
Mix barbecue sauce and juice; brush on kabobs.
Grill kabobs 8 to 10 min. or until chicken is cooked through, brushing occasionally with remaining sauce. YIELD: 4 servings, 1 kabob each.
2 cups pineapple chunks (about 1/2 cored, peeled pineapple)
1 each red and green pepper, cut into chunks
1/2 cup barbecue sauce
3 tablespoons frozen orange juice concentrate, thawed
Preheat grill to medium-high heat. Using wooden or metal skewers, thread chicken alternately with peppers and pineapple onto skewers to create 4 kabobs.
Mix barbecue sauce and juice; brush on kabobs.
Grill kabobs 8 to 10 min. or until chicken is cooked through, brushing occasionally with remaining sauce. YIELD: 4 servings, 1 kabob each.
Monday, July 11, 2011
FRUIT SALSA w/ CINNAMON TORTILLA CRISPS
From Better Homes & Gardens Cookbook
1 cup finely chopped strawberries
1 medium orange, peeled and finely chopped (1/3 cup)
2 large or 3 small kiwifruit, peeled and finely chopped (2/3 cup)
1/2 cup finely chopped fresh pineapple or one 8oz. can crushed pineapple, drained
1/4 cup thinly sliced green onions (2)
1/4 cup finely chopped yellow or green sweet pepper
1 tablespoon lime or lemon juice
1 fresh jalapeno pepper, seeded and chopped
1 recipe Cinnamon Tortilla Crisps (see below) or store-bought cinnamon-sugar tortilla chips
In a mixing bowl, stir together the strawberries, orange, kiwifruit, pineapple, green onions, sweet pepper, lime or lemon juice, and, if desired, jalapeno pepper. Cover and chill for 6 to 24 hours. Makes about 3 cups salsa.
CINNAMON TORTILLA CRISPS
12 7-or-8-inch flour tortillas
1/2 cup sugar and 1 teaspoon cinnamon, combined
1/4 cup melted butter or margarine
Brush each tortilla with melted butter or margarine. Sprinkle with cinnamon-sugar mixture. Cut each tortilla into 8 wedges. Bake in a 350 degree oven for 5-10 minutes or till dry and crisp. Cool and store in an airtight container at room temperature up to 4 days or in the freezer up to 3 weeks. Makes 96 crisps.
1 cup finely chopped strawberries
1 medium orange, peeled and finely chopped (1/3 cup)
2 large or 3 small kiwifruit, peeled and finely chopped (2/3 cup)
1/2 cup finely chopped fresh pineapple or one 8oz. can crushed pineapple, drained
1/4 cup thinly sliced green onions (2)
1/4 cup finely chopped yellow or green sweet pepper
1 tablespoon lime or lemon juice
1 fresh jalapeno pepper, seeded and chopped
1 recipe Cinnamon Tortilla Crisps (see below) or store-bought cinnamon-sugar tortilla chips
In a mixing bowl, stir together the strawberries, orange, kiwifruit, pineapple, green onions, sweet pepper, lime or lemon juice, and, if desired, jalapeno pepper. Cover and chill for 6 to 24 hours. Makes about 3 cups salsa.
CINNAMON TORTILLA CRISPS
12 7-or-8-inch flour tortillas
1/2 cup sugar and 1 teaspoon cinnamon, combined
1/4 cup melted butter or margarine
Brush each tortilla with melted butter or margarine. Sprinkle with cinnamon-sugar mixture. Cut each tortilla into 8 wedges. Bake in a 350 degree oven for 5-10 minutes or till dry and crisp. Cool and store in an airtight container at room temperature up to 4 days or in the freezer up to 3 weeks. Makes 96 crisps.
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