Greek Chicken Kabobs

 

GREEK CHICKEN KABOBS

yield: 6 SERVINGS

 

prep: 2HOURS HOURS 30MINUTES MINUTES

cook: 20MINUTES MINUTES

total: 2HOURS HOURS 50MINUTES MINUTES

Super juicy, tender kabobs made with the best marinade ever! Olive oil, lemon juice, paprika, oregano, basil, thyme, garlic. SO BOMB.

5 stars (105 ratings)

INGREDIENTS

• 4 tablespoons olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 3 cloves garlic, minced
• 1 shallot, diced
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

INSTRUCTIONS

• In a medium bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
• Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally. Drain the chicken from the marinade.
• Thread chicken onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• Serve immediately.

This Greek Chicken Kabobs recipe is brought to you by DAMN DELICIOUS 

https://damndelicious.net/2019/08/28/greek-chicken-kabobs/

I did 1 inch cubes.  Andrew wants the chicken cut smaller next time, and I'd like bigger pieces next time.  Yikes!

Ruth's Chris Sweet Potato Casserole

 

RUTH'S CHRIS SWEET POTATO CASSEROLE

4.47 from 628 votes

These Ruth's Chris Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth's Chris Steakhouse.

prep time: 10MINUTES MINS

cook time: 35MINUTES MINS

total time: 45MINUTES MINS

servings: 8 SERVINGS

INGREDIENTS

CRUST:

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 cup chopped pecans
• 1/3 cup butter, melted

SWEET POTATO MIXTURE:

• 3 cups cooked and mashed sweet potatoes, (see Note)
• 1 cup white sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, well beaten
• 1/2 cup butter, melted, (1 stick)

INSTRUCTIONS

 

• Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
• For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.
• Pour mixture into the baking dish (I use around a 2 quart dish). Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
• *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
• The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.

NOTES

Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

Source: my SIL Kimi

The size of dish will depend on how thick you want your potatoes. I like to use around a 2 quart dish. A 9x13 pan is a 3 quart dish so if you're doubling it and put it in a 9x13 it might be on the thicker side.

serving: 1grams

Copied from THegirlwhoateeverything.com

Pumpkin Chocolate Chip Cookies from Foodie Crush

 

THE BEST Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are super soft and pillowy and packed with pumpkin pie flavor! Bonus: this recipe makes a BIG batch of cookies.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, pumpkin cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 60 cookies

Calories 110kcal

Ingredients

• 3 cups granulated sugar
• 1 29-ounce can pure pumpkin
• 1 cup butter , melted
• 1 teaspoon vanilla
• 2 eggs
• 5 cup all-purpose flour
• 6 teaspoons baking powder
• 4 tablespoons pumpkin pie spice
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 12-ounce bag semi-sweet chocolate chips , regular or mini morsels

Instructions

• Preheat the oven to 375°F.
• In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter, and vanilla and mix until smooth. Add the eggs, and beat for 1-2 minutes.
• In a small bowl, whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl. Add to the wet ingredients and mix well. Add 2 cups of the flour, and mix until incorporated. Repeat with 2 more cups of flour, and then the final cup. Add the chocolate chips, and mix just until incorporated.
• Line a baking sheet with parchment paper or a baking mat. Drop 1/4 cup rounded scoops (I use an 18/8 cookie scoop) of the cookie dough on the sheet, about 2 inches apart.
• Bake the cookies for 12-15 minutes. Cool on the baking sheet for 2-3 minutes, then move to a cooling rack to cool completely.

Taken from foodiecrush.com

Notes

slightly adapted from Chaney's Charming Kitchen.

Mexican Rice

Recipe relayed to me verbally by Desiree Pingree.  Her mother worked as the chef for the Mexican consulate in Peru.  Andrew and Beth really enjoy this rice.

2 + cups Minute Rice
1 + T Knorr chicken tomato bouillon
1+ cups frozen peas, corn, carrots
1 T canola oil
2-3 branches cilantro
1 jalapeño
1 tsp. garlic powder

In a stock pot add 1 tablespoon oil, 1 teaspoon garlic powder, the branches of cilantro, and a whole jalapeño. On medium heat, warm the this for 3-4 minutes.  Add 1 cup of water and 1 cup of rice bring to boil, then 1 cup rice and 1 cup water (more if larger quantity is desired) add 1tablespoon of chicken tomato boullion and more to taste. Can serve with the jalapeño in or removed.

Disney's Dole Whip

What’s happened:

The Disneyland app sent a notification Wednesday afternoon with the recipe for how to create a “frozen pineapple treat,” or the Dole Whip snack, through its app.

The recipe was delivered through small slides that users swiped through.

The recipe (for a single serving) reads at the following:

• 1 big scoop of ice cream
• 4 oz of pineapple juice
• 2 cups of frozen pineapple
• Add all ingredients to a blender until it’s a thick drink.
• Add your swirl and then you’re done.

Just a note: The original Dole Whip is dairy-free, so you’ll want to use dairy-free ice cream if you want to make the real option. You can check out Dole’s official recipe or see Dole’s official soft serve mix for more information.

PIzza Express Dough Balls

pizzaexpress

Verified

Oh Dough Balls, we miss you.
Have no fear - you can still buy them in supermarkets (whilst adhering to social distancing rules...). AND, we're going to show you how to make them, from scratch, this Sunday.

To make two portions of Classic Dough Balls, you’ll need:
- 150ml warm water
- 1 teaspoon of sugar
- 15g fresh yeast or 2 level teaspoons of dry yeast
- 225g of plain flour (plus extra for working)
- 1.5 teaspoons of salt
- Extra virgin olive oil
- 4 teaspoons of butter
- 0.5 teaspoon of chopped garlic

Sunday afternoon activity sorted!
#PizzaExpress #StayHome

Posted on April 2, 2020 on the Pizza Express Restaurant Instagram page