Family favorites
These kabobs have a creamy spicy sauce and was so good with the grilled vegetables! After we took the chicken and veggies off the skewers, Jim promptly put everything in a wrap with a drizzle of the sauce and was LOVING life! So you can make these any way that makes you happy, in a wrap, maybe on a salad or as Robby and I ate it straight off the grill!
INGREDIENTS
3-4 boneless skinless chicken breasts, cut into bite size pieces
1 red bell pepper, cut into bite size pieces
1 green bell pepper, cut into bite size pieces
1 red onion, cut into bite size pieces
Or any vegetable you like zucchini, squash would be great!
Sauce
2 Tablespoon of Mayo
4 Tablespoon sour cream
1 teaspoon dijon mustard
1/2 sweet chili sauce
1/2 teaspoon sriracha
1 teaspoon honey
To make sauce, put all ingredients in a mason jar or bowl and mix well.
DIRECTIONS
Preheat grill to medium heat. Skewer veggies onto presoaked wooden skewers. Place chicken in a storage bag and add about half of the sauce. Let marinate for 15 minutes. Skewer chicken onto presoaked skewers. Grill chicken and veggies until cooked through. Ours took about ten minutes. I added the veggies to the grill about five minutes after I put the chicken on as they don’t take as long! Drizzle chicken with the reserved sauce.
Enjoy,
Slightly adapted from www.lecremedelacrumb.com
I cannot even begin to tell you how good these are. Mr. MCYM was eating them straight from the grill not even waiting for the balsamic dressing to go on! Robby does not even like asparagus but today that all changed. We had to wrestle Robby for the last of the asparagus! I promise it is just that good!
INGREDIENTS
1 bunch of asparagus with the bottoms trimmed
1/2 cup olive oil
2 cloves garlic, finely chopped
1 teaspoon of lemon juice
1 cup Parmesan cheese
12 slices of Prosciutto, gently sliced in half
1 cup balsamic vinegar
DIRECTIONS
Add olive oil, garlic and lemon juice into a large Ziploc bag and mix. Add asparagus and let marinate for an hour or longer. To reduce the balsamic vinegar, place the vinegar in a small sauce pan over medium heat and reduce by half. This took me about ten minutes.
Just before grilling, take the asparagus out, place the Parmesan cheese into a pie plate. One by one roll the asparagus into the cheese and wrap each asparagus stalk with a half of a piece of prosciutto, leaving the top of the asparagus poking out. When they are all complete place these on the grill with the seam side down and grill for about five minutes turning and watching to be sure not to burn the prosciutto, but still getting it slightly crispy! When they are off the grill drizzle them with the reduced balsamic dressing.
Enjoy,
If you like Cannoli’s you are going to LOVE this cake because it tastes just like a Cannoli! This cake is a breeze to make and is sweet, but not TOO sweet! I had many taste testers for this recipe and everyone just loved it!
INGREDIENTS
1 box of white cake mix plus ingredients on box
1 14 ounce can of sweetened condensed milk*
1 1/2 cup of Ricotta cheese
1 1/2 cup Mascarpone cheese
1 teaspoon vanilla
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
powdered sugar for dusting
DIRECTIONS
Bake cake according to directions on box in a 13×9 pan. Allow cake to cool. Poke holes all over the top of cake using a toothpick. *RESERVE 1/2 CUP OF SWEETENED CONDENSED MILK SET ASIDE. Pour the rest of the sweetened condensed milk over cake, place cake in the refrigerator to absorb milk.
Combine Ricotta cheese, Mascarpone cheese and vanilla extract until smooth. Add powdered sugar and cinnamon mix until combined. Add reserved sweetened condensed milk, mix until combined. Once cake has absorbed the milk, spread the cannoli topping evenly over the top. Sprinkle with chocolate chips and dust with powdered sugar.
Enjoy,
RECIPE SOURCE: www.lifeloveandsugar.com
This is an easy and delicious weeknight dinner that comes together very quick. This makes an 8×8 dish and this was finished by three of us in one sitting! I will definitely be doubling the recipe next time as I think even the leftovers would be great!
INGREDIENTS
1 rotisserie chicken (you will need 1- 1 1/2 cups of chicken)
3 cups fried rice (leftovers, or from your favorite box)
1 small package of frozen steam fresh veggies of your choice. My veggies had mini corn, broccoli and carrots.
1 bottle of honey Teriyaki marinade and sauce ( I used Ken’s)
DIRECTIONS
Preheat oven to 350 degrees.
Cook fried rice according to package, if you are not using leftovers.
Mix 1 to 1 1/2 cups of chicken with 1/4 cup of Teriyaki marinade.
Steam vegetables. Mix all of the ingredients in a large bowl and add 1/4 cup more Teriyaki sauce.
Pour everything into a 8×8 prepared pan. Bake 350 Degrees oven for 10-15 minutes.
Take out of oven and drizzle a little more marinade over top!
Enjoy,
This burger is the best burger I have made! It is sweet from the caramelized pineapple and hot from the jalapeño not to mention the bacon! I don’t think it gets much better than this burger! Jim (Mr. MCYM) not only ate this for dinner… but also for breakfast the next morning!
Makes four burgers
INGREDIENTS
1 pound ground beef
Jarred Jalapeños
8 slices of thick cooked bacon
4 fresh pineapple rings
2 Tablespoons unsalted butter
salt
pepper
4 slices of white american cheese
1/2 cup mayo
3 Tablespoons of Franks red hot sweet chili sauce
Your favorite hamburger buns
DIRECTIONS
Preheat your grill to medium heat.
To make the caramelized pineapple, melt the butter in a large skillet over medium heat, add pineapple and cook until slightly golden. It took mine about ten minutes. Mix ground beef with salt and pepper and one tablespoon of the sweet chili sauce. Mix mayo and 2 tablespoons of sweet chili sauce.
Grill your burgers until desired doneness adding cheese at the end to melt. Place burger on top of the bottom of your favorite burger bun (toasted or not). Add your caramelized pineapple, add a few or however many you want of the jarred jalapeños and top with bacon. Add the mayo mixture to the top bun and place on top of your burger!
Enjoy,
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