Simmering Chicken Strawberry Kabobs

Simmering Chicken Strawberry Kabobs

"Very pretty and very fruity. The chicken cubes are marinated in
pineapple and lemon juice with a hint of cinnamon, and then tucked
onto skewers with chunks of pineapple and whole strawberries. As they
grill, they 're basted with a yummy mixture of melted"
INGREDIENTS:
1 cup lemon juice
2 (8 ounce) cans pineapple
chunks, juice reserved
salt and pepper to taste
2 teaspoons ground cinnamon
3 skinless, boneless chicken

breast halves, cubed
1 cup butter, melted
2 tablespoons brown sugar
1 teaspoon ground nutmeg
24 large strawberries
DIRECTIONS:
1. In a shallow glass bowl combine lemon juice, juice from pineapple
can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed
chicken and marinate for 1 hour in the refrigerator.
2. Preheat grill to medium heat.
3. In a small bowl combine the melted butter or margarine, 1 teaspoon
cinnamon, brown sugar and nutmeg.
4. Lightly oil grate. Using metal or soaked wooden skewers arrange
chicken, pineapple chunks and strawberries on each stick
(approximately 4 to 6 pieces of each item per skewer). Brush kabobs
with butter or margarine mixture place on grill and cook, turning on
all sides, until chicken is cooked through and strawberries are
sizzling. Approximately 8 to 10 minutes.

Triple Berry Crisp

Triple Berry Crisp

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour

2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries,
blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar,
cinnamon, and nutmeg. Cut in butter until crumbly. Press half of
mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle
remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is
bubbly and topping is golden brown.

Sunday Link Fest - Mother's Day Edition!

Happy Mother's Day to all! I am far behind in reading my emails & google reader, so only a few links today!!!

The Mixer - Betty Crocker's online cooking club.

Pumpkin Belgian Waffles

Sausage, Mushroom and Spinach Quiche "Real Men do eat quiche."

Chamagne Cream, Shrimp Wontons, and Bacon Wrapped Shrimp, I will be trying the wontons.

Red, White and Blue Slaw Salad

Red, White and Blue Slaw Salad

12 slices bacon
6 cups shredded cabbage
1 cup cole slaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved
Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Crumble and set aside.
2. In a large bowl, combine the bacon, cabbage and dressing. Mix
well. Sprinkle with sliced cherry tomatoes and blue cheese.
Refrigerate and serve chilled.

Broccoli Slaw

Broccoli Slaw

2 (16 ounce) packages broccoli coleslaw mix
1 (16 ounce) bottle cole slaw dressing
1 (8 ounce) package sweetened dried cranberries
2 cups pistachio nuts
salt and pepper to taste
Directions

1. In a medium bowl combine broccoli, dressing (use more or less to
achieve desired creaminess), dried cranberries, pistachios, salt and
pepper. Mix well, cover and refrigerate until ready to serve.