WITH THOUGHTS OF COMING SUMMER ... HONEY LIME & SRIRACHA CHICKEN SKEWERS

"If a June night could talk, it would probably boast it invented romance."

 ~ Bern Williams

Perfect evening for romantic supper ... 

'Remains of the Day'

(Hubbard Lake, MI)

HONEY LIME & SRIRACHA CHICKEN SKEWERS

~ Perfect 'Simple One Plate Supper' for a sharing lovely evening with friends.

 (from Once Upon a Chef - http://www.onceuponachef.com)

3  Tbsp. Soy Sauce

1/4  Cup plus 2 Tbsp. honey

1 Tbsp. vegetable oil (I used extra-virgin olive oil)

1  tsp. lime zest, from one lime

3  Tbsp. fresh lime juice, from 2 limes

4  peeled and chopped garlic cloves

1  1/2 square inch piece roughly chopped fresh ginger

1 1/2 Tbsp. Sriracha Sauce

1  1/3 tsp. salt

2 1/2 pounds boneless skinless chicken (thighs) breasts, trimmed and cut into 2-inch chunks

2  Tbsp. chopped cilantro, plus more for garnishing platter

Limes, sliced into wedges for garnishing (optional)

Note: We also added fresh mushrooms, onion wedges, and tomato wedges to the skewers)

• In blender, combine soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of marriage into small bowl; cover and refrigerate until ready to serve (this will be your sauce).
• Combine chicken and remain marinade in large Ziplock bag and seal tightly. Place in bowl (in case of leakage) and marinate in refrigerator for at least 6 hours for overnight.
• Remove chicken from marinade and thread onto skewers, folding the pieces in half if long and thin.
• Be sure grill is clean, then preheat to medium high heat. To grease grill, lightly dip wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill chicken kabobs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 - 15 minutes. (Keep an eye on it ... if they are browning too quickly turn heat down.
• Transfer skewers to platter. Warm up reserved marinade in microwave (or on stove) and either drizzle over top or pass alongside. Scatter chopped cilantro over top and garnish platter with lime wedges and cilantro springs. (serves 4-6)

(Served with sautéd Rice Pilaf)

CABIN LIVING ~ MESQUITE GRILLED CHICKEN BREASTS / GREEK PASTA SALAD / CLASSIC 'TIN ROOF SUNDAE'

"A lake is the landscape’s most beautiful and expressive feature. It is earth’s eye; looking into which the beholder measures the depth of his own nature. The fluviatile trees next the shore are the slender eyelashes which fringe it, and the wooded hills and cliffs around are its overhanging brows."

- Henry David Thoreau

'Earth's Eye'

(June sunset ~ Hubbard Lake)

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MESQUITE GRILLED CHICKEN

~ Lazy day supper fare

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12 boneless chicken breast halves

water soaked mesquite chips

1/2 cup soy sauce

juice and zest of 1-2 lemons

1/4 cup extra-virgin olive oil

1 Tbsp. dried oregano

1 tsp. garlic powder

2 tsp. coarse ground black pepper

• Combine soy sauce, juice and zest of lemon, olive oil, oregano, garlic powder and black pepper. Pour marinade over chicken breasts and marinate several hours or overnight.
• Light grill and when ready place mesquite chips on coals. Place chicken breast on grill and grill on medium-medium high for 20-30 minutes, depending on size of breasts. Turn every 10 minutes and baste with marinade. Cover and let rest before serving. Serve on crisp rolls or alone with Greek Pasta Salad.

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GREEK PASTA SALAD

~ Family and friend favorite

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1 lb. favorite pasta (corkscrew, farfalle, fusilli, etc)

3/4 cup extra-virgin olive oil

juice and zest of 1 lemon

2 cloves minced garlic

coarse salt

freshly ground black pepper

5 peeled and chopped plum tomatoes

1 large sliced and seeded English cucumber

1 chopped red onion

1 cup chopped pitted Kalamata olives

1/4 cup chopped fresh parsley

8 oz. crumbled feta cheese

additional chopped fresh parsley for garnish

• Combine 1/2 cup olive oil, lemon juice, zest, garlic, and salt & pepper to taste.
• Cook pasta according to directions. Drain and toss in large bowl with remaining 1/4 cup olive oil. Cool to room temperature, stirring occasionally to coat pasta thoroughly.
• Add tomatoes, cucumber, onion and parsley; toss well. Gently add olives, parsley and crumbled feta. Garnish with additional fresh parsley.

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CLASSIC 'TIN ROOF SUNDAE'

~ Ingredients MUST ALWAYS be on hand for this classic treat

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Scoop rich vanilla ice cream in bowl. Top with Hershey's chocolate syrup then sprinkle with plenty of 'red-skinned' * Spanish peanuts.

*Note: Perhaps how it got its name 'tin roof' resembling shingles (have always wondered)!

GRILLED CHICKEN FAJITA PIZZA

Gardening Note: Prune ... prune ... prune.

By now, southern Michigan forsythias have seen their day as well as many flowering trees like Shadblow, cherry, etc. Time to put those sharpened pruners to work. Shape after flowering allows adequate time to initiate new flower buds for next season. Next will be lilacs, etc. Keep a keen eye focused after flowering and your garden will not only look 'well groomed' but thank you with beautiful blooms next spring.

~ Trillium cuneatum

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GRILLED CHICKEN FAJITA PIZZA

~ If it sounds unusual, it's not in the least. An easy tasty treat after

a busy day in the garden.

*

4 halved boneless chicken breasts

juice of 1 lime & zest

2 cloves minced garlic

1 Tbsp. extra-virgin olive oil

2 Tbsp. minced fresh cilantro

1 tsp. cumin

1/2 tsp. cayenne pepper

freshly ground black pepper

1 thin Boboli pizza crust

1 Tbsp. extra-virgin olive oil

freshly cracked black pepper

1 cup thinly sliced red onions

1 cup red, yellow or orange pepper strips (or mix)

1/2 cup (not too juicy) fresh salsa (or jar picante sauce)

2 cups shredded Monterey Jack cheese

chopped fresh cilantro

• Early in the day, marinate chicken breasts in lime juice, zest, olive oil, garlic, cumin, cayenne, cilantro and freshly ground pepper. Refrigerate until grilling time.
• Preheat oven to 450-degrees. Remove chicken from marinade and grill over medium coals until done, about 7-10 minutes, depending on thickness, flipping once. Allow to rest 3 minutes before slicing into bite-size pieces.
• Spray pizza pan with Pam. Place Boboli on pan and smooth over with olive oil. Sprinkle with cracked pepper. Spoon drained salsa over crust. Cover with thinly sliced onions, pepper strips, and chicken. Top with shredded cheese and fresh chopped cilantro. Bake about 14 minutes or until cheese is bubbly. Slice and let rest a tad before serving. (4 servings)

~ Trillium cuneatum and Virginia bluebells

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