Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I had all the intentions of sharing an ice cream recipe today, and yet I had no motivation to photograph it (I did have motivation to eat it)! So instead, I’m sharing with you a delicious and easy-to-make grilled chicken recipe. In fact, if your still trying to decide what you want to make today for your Independence day cookout, this recipe for Chili Chicken Skewers with Cilantro Lime Pesto just might be what you were looking for.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

This recipe for Chili Chicken Skewers w/ Cilantro Lime Pesto pairs beautifully with the Mashed Sweet Potatoes & Banana recipe I posted the other day. Since having Ryder, I’ve been eating a whole heck of a lot more meat. We could go one month and consume 12 chicken breast between the two of us (mainly my husband eating the meat). But now I feel the urge to eat meat daily–I guess my body needs the protein. We eat chicken just about every night, although on occasion I throw in a nice roast, or grill a london broil, or pork tenderloin. I’m constantly trying to come up with new chicken recipes.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I love skewering just about anything I can throw on the grill. Not sure what it is, but I love it, and I love to grill. Like every day I grill dinner (or just about). This recipe for Grilled Chili Chicken Skewers with Cilantro Lime Pesto is perfect for a quick week night meal. Or maybe you’re entertaining this weekend (or in the coming weeks) and want something different. Something to “wow” your guest. This recipe I have a feeling will wow them. I never think to use cilantro in pesto, but when I have limited ingredients on hand and a crying newborn I use what I have. The cilantro and lime are bright and give these chicken skewers even more depth than I ever could have imagine. It’s almost like a chimichurri sauce in a way!

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Pair these Grilled Chili Chicken Skewers with Cilantro Lime Pesto with  Mashed Sweet Potatoes & Banana for a complete meal!

Katie Original Recipe

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Ingredients

    For the Grilled Chili Chicken Skewers
  • 1 lb Boneless, Skinless, Chicken Strips
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • For the Cilantro Lime Pesto
  • 2 cups cilantro
  • 1 cup parsley
  • 1/4 cup honey roasted peanuts
  • 2 tbsp lime juice
  • 2 small garlic cloves
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

    For the Grilled Chili Chicken Skewers
  1. Preheat grill to medium heat.
  2. In a bowl, mix together brown sugar, chili powder, salt, and pepper. Rinse and pat dry chicken. Skewer chicken, drizzle olive oil over the chicken and sprinkle rub over chicken. Massage the rub into the chicken.
  3. Place chicken skewers on grill. Cook 10 minutes (flipping once) on medium-low flame until internal temperature reaches 165 degrees Fahrenheit. Once done cooking, remove from heat and set to the side.
  4. For the Cilantro Lime Pesto
  5. While the chicken is cooking, place the cilantro, parsley, honey roasted peanuts, lime juice, garlic cloves, olive oil, salt and pepper in a food processor. Puree for 20-30 seconds until all the ingredients are well incorporated and broken down. Refrigerate the Cilantro Lime Pesto until ready to serve.
  6. Serve Cilantro Lime Pesto on top of the Grilled Chili Chicken Skewers.

Notes

*Soak wooden skewers for 30 minutes or longer to avoid skewers from burning.

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This is a sponsored post on behalf of Le Creuset. As always all opinions are my own. 

Summer Vegetable Risotto with Grilled Chicken #PassItOnPotluck

I love risotto. However, I don’t like to stand at the stove top for 30+ minutes stirring. I mean don’t get me wrong, it’s a great arm work out and if your smart you can do some squats while standing at the stove top for a total body workout. Because after all you should burn off some calories before you indulge in the creamy rice blend. Now that I have a baby, risotto isn’t the ideal meal to make. So I’ve reinvented the way I make risotto and thus I’m able to bring you this recipe for Summer Vegetable Risotto with Grilled Chicken.Summer Vegetable Risotto with Grilled Chicken

Last Month, I received a large box at my door which contained a Le Creuset Round French Oven in Lapis. The box is part of the “Pass it on Potluck” campaign. Basically the french oven travels from home to home. You get to cook with it for a week or two and then pass it on to the next lucky guest! Le Creuset and Williams-Sonoma will be documenting the French Oven’s journey throughout the country and will be sharing your posts on their blogs, as well as Twitter and Facebook pages.

Earlier this year, Williams-Sonoma released a new signature color of Le Creuset in Lapis. Lapis is a deep blue color inspired by the semi-precious stone lapis lazuli which has been prized since antiquity for its intense color. This new color is available in a broad range of Signature cast iron and stoneware items online at Williams-Sonoma.com as well and can be found at one of Williams-Sonoma’s 256 locations across the country.

Summer Vegetable Risotto with Grilled Chicken

So you might be wondering what does risotto and the Le Creuset Lapis French Oven have in common? It’s the perfect pot to make risotto in. The day I got the box I made this recipe and then made it a week later again because I love the creamy comfort food that risotto evokes for me. I toasted the arbor rice and placed all my liquids inside the French Oven allowing it to bubble and cook itself with minimal stirring! I can have risotto after all for dinner.

Summer Vegetable Risotto with Grilled Chicken

I used up some of the summer veggies I had in my refrigerator and put two plump chicken breast on the grill. We love to grill chicken and veggies on the grill just about every night! I’m all for minimal dishes to clean in the kitchen. This recipe for Summer Vegetable Risotto with Grilled Chicken requires just one dish! It’s a one-pot dish with grilling! I grilled the corn and the asparagus and then added them to the risotto. I allowed the corn to cool first so I could remove the corn off the cob with my corn stripper. Easiest way to remove the corn kernels without a huge mess! Dinner was ready in 30-ish minutes. If you don’t count all the times I had to stop and take care of the baby! Dinner in our home is definitely a team effort now. I’m enjoying my husband in the kitchen. Although the rolls have reversed now and I find myself doing dishes every night so my hubby can enjoy a little extra time with the baby, and well, mommy can spend a few minutes to herself. Even if it is scrubbing dishes!

Interested in trying out the Le Creuset Round French Oven in Lapis? Sign up at: Pass it on Potluck

Katie Original Recipe

Summer Vegetable Risotto with Grilled Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2

Summer Vegetable Risotto with Grilled Chicken

Ingredients

  • 1 tbsp unsalted butter
  • 1 small onion (about 1/4 cup)
  • 1 tbsp garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 tsp tuscan seasoning
  • 1 cup milk
  • 1 cup frozen green peas
  • 1/2 cup parmesan cheese
  • 10 asparagus spears
  • 2 ears of corn
  • 2 chicken breast
  • 1 tbsp McCormick Herb & Garlic Seasoning
  • Olive Oil

Directions

  1. In the Le Creuset Lapis French Oven, melt one tablespoon of butter over medium-high heat. Add onions and sauté for 5 minutes until translucent (mix occasionally). Then add the minced garlic and the arborio rice. Toast rice for 2 minutes, stirring it around the pot to prevent it from burning. Then add in the white wine to deglaze the french oven. Mix around to remove any brown-bits from the bottom of the French Oven.
  2. Add one cup chicken broth and cook for 10 minutes on medium-low heat with the lid on. Give the rice a stir once or twice. Once most of the broth has been absorbed add the tuscan seasoning, whole milk and frozen green peas. Mix well and cover for another 5-10 minutes until the milk is absorbed.
  3. While risotto is simmering on the stove top, fire-up the grill. Pour olive oil over chicken breast and massage in McCormick Herb & Garlic Seasoning. Grill on medium-low heat for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. Flip once to ensure even cooking. While chicken is cooking add the asparagus spears and fresh ears of corn to the grill. Cook for 10 minutes on medium heat while the chicken is cooking. Turn the asparagus and corn frequently.
  4. Remove the asparagus and corn from the grill, place it to the side to let it cool. Cut the asparagus in 1-inch pieces and remove the corn from the cob.
  5. Add the parmesan cheese to the risotto and gently fold in the corn kernels and asparagus. Mix well and then plate. Slice the chicken breast and place on top of the risotto. Enjoy!
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This is a sponsored post on behalf of Cost Plus World Market. 

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

The first day of summer is right around the corner. Summer to me equals bbq’s and grilling nightly. I try my best to not turn on the oven during the hot and oh-so humid summer months. My husband is a lover of all things wings, so on the weekends that we spend the afternoons at his parents house we like to bring over lunch or a snack to munch on. Last weekend, we brought over these Thai Style BBQ Hot & Tangy Sriracha Grilled Wings. My husband and my mother in-law devoured them. Sadly, I could not partake because they are a wee-bit too spicy and well the baby won’t enjoy his hourly dose of milk if I eat anything spicy. So for the time being I live vicariously through them *although I did have two bites of a drum. It was heavenly (and spicy). The chicken was super moist and full of flavor.

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

Since having the baby my husband has had to help out more in the kitchen. I am kind-of liking the nightly team work that we are experiencing together. Since 9 times out of 10 I’m feeding the baby when dinner should be cooking he is having to take charge. I give him directions and he follows through on them. Over the past month he has really started to master grilling chicken (which we eat almost nightly). The key to having really moist chicken is patting it dry, and coating it with olive oil followed by the seasoning. I promise you–this is our no fail method, and we are sticking with it. And hopefully he doesn’t read this post because he does not want anyone to know his chicken grilling secret!

Thai Style BBQ Hot & Tangy Sriracha Grilled Wings

When dining and entertaining for summer (or any time of the year) I love to go to World Market to get everything I need to throw a successful party. For this recipe I used the World Market Thai Style BBQ Hot & Tangy Sriracha Rub and World Market Olive Oil. Two ingredients that make this grilled wings recipe a hit at any party (or pool day).

Products shown and used from World Market: World Market Thai Style BBQ Hot & Tangy Sriracha Rub, World Market Olive Oil, Herringbone Napkin, and Small Lagoon Platter

Katie Original Recipe

Thai Style BBQ Grilled Wings

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 18 wings

Thai Style BBQ Grilled Wings

Ingredients

Directions

  1. Clean, rinse, and pat dry wings and rums. Place in a gallon-size freezer bag. Pour olive oil over chicken, massage in bag then add 1/2 package of the Thai Style BBQ Hot & Tangy Sriracha rub. Seal bag and massage until all the chicken has been coated with the rub. Refrigerator for at least 1 hour.
  2. Preheat grill to high heat, clean and reduce to medium heat. Place chicken on grill. Grill for 20 minutes, turning every 5 minutes. Internal temperature should read 165 degrees Fahrenheit.
  3. Drizzle honey on top of cooked wings and squirt fresh lime juice on top as desired.

Notes

For added heat use the entire rub or mix in 1 teaspoon sriracha sauce with 2 tbsp honey to drizzle on top.

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Southwest Getaway

Want to get away this summer? Cost Plus World Market has partnered up with Southwest Airlines to offer four Great Summer Getaways. Enter for a chance to win a trip for 4 on Southwest Airlines. Sweepstakes includes:

  • 4 Grand Prize Packages:
  • Airfare for 4 on Southwest Airlines
  • Hotel Accommodations
  • $500 World Market gift card

Participants can earn bonus entries for liking and sharing contest on FacebookTwitterPinterestInstagram pages for more chances to win.


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This is a sponsored post brought to you by Better with Reds. All opinions are my own. SummerMealsAreBetter_fnl

Grilled Italian Sausage & Red Potatoes using @betterwithreds #BetterWithReds #SummerFood #Grilling

Happy June! Can you believe we are close to the mid-way point of the year? And even better summer is looming upon us. Well, here in Florida, summer is here with a vengeance. Between the 90+ degree days, high humidity, and afternoon thunder showers, summer has arrived. I love to grill year round and especially so in the summer months when our home is at its hottest point and the last thing I want to do is heat up our home with dinner cooking only to take a good day to cool it off. And then later pay the pricey electric bill. I’ve teamed up today with Black Gold Farms and Better with Reds Potatoes to share a fun grilling recipe and an amazing giveaway!

Grilled Italian Sausage & Red Potatoes

Did you know you could grill potatoes?

No tinfoil pouch required. Growing up I remember my dad with make foil pouches with potatoes and onions in them, but never dared to leave them bare on the grill. Ever since I first started using Better with Reds I started grilling them “naked” with no foil pouch straight-up on the grill. The key is to close the lid and turn them frequently to prevent sticking and burning. Oh and lather those spuds up with some olive or grapeseed oil. Whatever you have on hand will work!

Grilled Italian Sausage & Red Potatoes using @betterwithreds #BetterWithReds #SummerFood #Grilling

I have vegetable basket inserts for my STOK grill and that’s what I use. You can use traditional vegetable grilling baskets if you don’t have the fancy inserts like I do. For this recipe for Grilled Italian Sausage & Red Potatoes I place the Italian Sausage on the bottom of the basket and then layer on the potatoes and veggies. Tossing them every 5 minutes to prevent burning and sticking to the grill. Once the potatoes are fork tender I remove everything off the grill and then top with fresh herbs and shredded mozzarella. I love this grilled version of Grilled Italian Sausage & Red Potatoes it reminds me of my oven baked version that takes 2 hours. Instead this is all done on the grill and done within 30 minutes! My kind of meal.Grilled Italian Sausage & Red Potatoes

For more summer potato recipes check out the Better with Reds website or some of my fellow bloggers recipes:

 

Katie Original Recipe

Grilled Italian Sausage & Red Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 2-3 servings

Ingredients

  • 1 24oz package of Black Gold Farms Red Potatoes with Italian Herbs Seasoning
  • 1/4 cup olive oil
  • 1 white onion, quartered
  • 1 red bell pepper, cut into chunks
  • 1 orange bell pepper, cut into chunks
  • 8 oz whole baby bellas
  • 1 pint cherry tomatoes
  • 4 mild Italian Sausage
  • 2 tbsp each fresh basil, parsley, and oregano chopped
  • 1/4 cup shredded mozzarella cheese

Directions

  1. Preheat grill on high heat for about 10 minutes. Clean it then reduce the heat to medium.
  2. Wash and quarter Black Gold Farms Red Potatoes. Place them in a gallon size zip-top bag. Then place the onions, bell peppers, and baby bellas in the bag.
  3. In a bowl combine the Italian Herb Seasoning with 1/4 cup olive oil. Mix well and then pour in the bag. Close zip-top bag and massage throughout the vegetables until evenly divided.
  4. Divide the Italian sausage among the two vegetable basket skillets in the grill. Then divide and pour the potato/pepper mixture among the two vegetable baskets. Cook in 5 minute increments, flipping sausage and mixing vegetables for a total of 5 times (25 minutes). During the last 10 minutes add the cherry tomatoes, and mix.
  5. Remove the grilled italian sausage and red potatoes from the grill, top with fresh herbs and sprinkle with shredded mozzarella cheese. Enjoy immediately.
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Better with Reds Giveaway

On to the giveaway. One reader will have a chance to win:

  • 3-pound bag of red potatoes from Black Gold Farms
  • 3 packages of Roasties fresh potatoes (one of each flavor)
  • $500 Omaha Steaks gift card

Please wait for the rafflecopter widget to load. If it doesn’t load click on the link to enter.

a Rafflecopter giveaway

Better with Reds Twitter Party

Join Better with Reds on Wednesday, June 4th; 8:00pm-9:00pm CST for a Twitter party! During the Twitter party they will be giving away fresh potato swag packages from Black Gold Farms as well as $100 Sur la Table gift card, and a $50 Amazon gift card.

About Black Gold Farms and Better with Reds

Black Gold Farms is a multi-generational, family owned organization that has been in business more than 80 years. They are now a global potato production, sales and service company, as well as an industry leader that ships more than 500 million pounds of potatoes each year that get made into potato chips or fresh red potatoes that end up on your plate.

Make sure you check out the Better with Reds website and get social on Facebook, Twitter, and Pinterest!


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Grilled Sweet and Spicy Asian Sticky Drums from Katie's Cucina

Are you ready for some football??? I am, well kind of. I’m a little more into the food this year than I am the football since my team didn’t make it to the big game. But that’s ok. I’ll watch the game and hope for a really good game (not a boring blow-out for those who actually watch football). For some reason, I only make wings for football games. My husband loves chicken wings and drums. The other week I asked him to come with me to the produce and meat market. I hadn’t visited since before I got pregnant. It’s a little bit of a drive and well it has a very “meat market’ like smell. That smell doesn’t typically bode well with pregnancy. So I had him tag along since I really wanted to stock up on some meat and not rack up my grocery bill (which I’ve done for months now).
Grilled Sweet and Spicy Asian Sticky Drums from Katie's Cucina

The first thing he went to while in the meat market was chicken wings… so naturally I agreed that I would make him wings. When I asked Jon what type of wings he wanted he said I could choose since he knew I would want to blog about it (smart and nice husband, right)!?!?

Asian Wings with STOK Grills

The weather was beautiful out the day I made the wings, so I knew I wanted to throw them on the grill, and once I figured that out it was time for me to work on the sauce. Just a side note, we got our STOK grill last fall. Our old grill was passed down to us when we moved in together 7 years ago. Needless to say, it had seen better days. When the folks at STOK sent us the grill we were more than “stoked”, this grill is amazing. Smaller than our former grill (I was a little concerned), but after cooking on it for the first time I knew I didn’t need to be concerned. We have more than enough room, 4 burners and best of all it cooks evenly! The grill also has the  coolest inserts ever. We both fight over who gets to grill now.

I decided on a sweet and spicy Asian sticky sauce. I figured he might enjoy the sweet and spicy and wouldn’t need anything to dip them in like bleu cheese or ranch dressing. He loved the wings and devoured the dozen I made for him in less than 10 minutes. At that point, I realized, I really need to make chicken drums and wings for him more often.

Grilled Sweet and Spicy Asian Sticky Drums from Katie's Cucina

So whether your watching the big game for games-sake or just watching it to have an extra excuse to eat football food give my recipe for Grilled Sweet and Spicy Asian Sticky Drums a try!

Katie Original Recipe

Sweet and Spicy Asian Sticky Wings

Sweet and Spicy Asian Sticky Wings

Ingredients

  • 1/4 cup soy sauce
  • 1 tbsp hoison sauce
  • 1 tsp oyster sauce
  • 1/4 tsp ground ginger
  • 1 tbsp garlic, minced
  • 1/4 tsp cayenne pepper
  • 1 dozen mini chicken drums

Directions

  1. In a bowl, combine sou sauce, hoison sauce, oyster sauce, ground ginger, minced garlic, and cayenne pepper. Place half the sauce in a zip-top baggy, reserve the rest of the sauce for after the wings are cooked. Add chicken drums to the baggy. Refrigerate and marinate for at least 30 minutes.
  2. Preheat the grill, add chicken drums to the grill. Grill for 15 minutes, turning every 5 minutes. Make sure internal temperature reaches 165 degrees Fahrenheit.
  3. Remove drums from the grill and toss with the remaining sauce from the bowl. Serve immediately.
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Grilled Corn & Poblano Guacamole from KatiesCucina.com

Y’all. I love guacamole. By far I think this is the best guacamole recipe I’ve ever created. Minus my classic guacamole that I make rather often. I was partly inspired to make this recipe after making grilled corn chowder. I had a leftover ear of corn on the cob and a poblano pepper, both already grilled and sitting in my refrigerator waiting for me to make something of them.

Grilled Corn & Poblano Guacamole from KatiesCucina.com

By combining both grilled items made for the most flavorful and smokey guacamole I could have ever dreamed of! Bite after bite I felt like I was in a gourmet Mexican restaurant–not at home! That is one of the luxuries of cooking at home. You can create food that would cost double if not triple the amount that a restaurant would charge.


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Grilled Corn Chowder from KatiesCucina.com

Grilled Corn. I can’t get enough of it in the summer months. It wasn’t until last year that I started enjoying grilled corn. Earlier this month, while cruising the Caribbean I got caught up on some of my magazines on one of our sea days. As I flipped through the magazine this recipe for Grilled Corn Chowder popped out at me. I read through the recipe and flagged it to make when I got back home. And that I did…

Grilled Corn Chowder from KatiesCucina.com using the @OXO Corn Stripper

I also reached out to OXO to try out their corn stripper tool. If there is one thing I hate in life it is cutting corn of the cob. The kernels go everywhere and before I know it my kitchen is a mess. My husband was not happy to see yet another “kitchen gadget” arrive at our home, but I promised him this would be one gadget that would get great use–especially in the summer! I used it and we were both in awe… awe at how clean the kitchen was and how quickly I was able to cut off the corn off the cob in no time! Seriously, if y’all make lots of corn recipes or have a picky eater who refuses to eat the corn off the cob (or like me lacked front teeth for multiple summers in a row growing up), you will want to invest in the corn stripper.

Grilled Corn Chowder from KatiesCucina.com

I know some of you may be thinking that I’m out of my mind to be making soup in the summer… I’m not… well ok, maybe. But for those who know me in real life I’m a soup connoisseur and love to eat soup all year round. This grilled variety hits the spot and even better its vegetarian friendly!

Adapted from Better Homes and Garden July 2013

Grilled Corn Chowder

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 4

Grilled Corn Chowder

Ingredients

  • 4 ears of fresh sweet corn, husked and silks removed
  • 1 poblano pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 1 tbsp garlic, minced
  • 1 tsp cumin
  • (1) 14oz can vegetable stock
  • 1 medium potato, peeled and cubed
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-1/2 cups whole milk
  • Cilantro and Lime for garnish

Directions

  1. Preheat your grill to medium heat. Grill the corn and poblano pepper for 15 minutes. The pepper should be charred and the corn should be tender with some grill marks. Remove from the grill and let the corn and pepper cool to room temperature. When the corn is cool enough to handle, using the corn stripper, remove the kernels off the cob. You'll also want to remove the skin off the poblano pepper, slice it in half, and remove the seeds. Set both corn and poblano pepper to the side.
  2. In a large soup pot, heat oil and butter over medium heat. Add onion and garlic. Cook until tender, about 5 minutes. Add the cumin and cook until fragrant about 1 minute. Stir in 1-1/2 cups of grilled corn kernels, vegetable stock, and peeled and chopped potato. Mix well and bring to a boil then reduce heat. Simmer, covered, for 10-15 minutes until the potato is cooked (stir occasionally).
  3. In a bowl add the flour, salt, and pepper and mix. Then stir in the whole milk into the flour mixture. Stir until smooth.
  4. Gradually stir the whole milk mixture into the soup as well as half of the poblano pepper. Cook for five minutes, stirring until slightly thick and bubbly. Using an immersion blender, puree the mixture to desired consistency. Ladle soup into bowls, top with remaining grilled corn kernels, chopped poblano pepper, and cilantro.
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 Asian Beef Skewers from KatiesCucina.com #grilling #FlavorsOfSummer

I’m a big fan of skewers on the grill. Or kabobs if you prefer to call them that. They are (in my mind) perfect for entertaining. You can put together a head of time and then throw them on the grill once your guest arrive. I’ve found that when I entertain with skewers my guest think its something fancy–I guess skewers could be fancy? I’ve made these Asian Beef Skewers a few times now both for my husband and I and while entertaining. Each time, I’ve found that we have none left. Back in January, we had our good friends over for dinner. We typically go out to eat with them every other week. But this time I suggested everyone come over for dinner and I would cook. I made my Baked Vegetarian Southwestern Egg Rolls with Avocado Buttermilk Sauce to start with. While everyone was eating I prepped all the veggies and meat. Then I put all of our friends to work. We had a “skewer” party. Some made it a race and others were oh-so gentle with every piece of vegetable and meat. I’m one of them that made it a race–I wanted to get on with the “par-tay”. I made these Asian Beef Skewers, a grilled chicken skewer and my shrimp boil kabobs. We had so many skewers on the grill that we had to cook in two batches. Mind you we probably had 40 skewers for like 6 people. I recognize I tend to go a bit over board when making skewers, because I want to ensure that everyone has enough food.


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 Make these super Simple Grilled Chicken Sausage Skewers from KatiesCucina.com #FlavorsOfSummer #Recipe #Grilling

The other day, we kicked off our virtual picnic week in conjunction with The Flavors of Summer. Summer is my favorite time to cook and entertain. Over the past few years I’ve really embraced grilling. I use to think it was a “man’s job” to grill. Puhhh… what was I thinking? I was always intimidated and just couldn’t get my food to cook right. Then one day I decided I was going to tackle and overcome my fears of the grill… now I would like to think I’m the grill master!

Make these super Simple Grilled Chicken Sausage Skewers from KatiesCucina.com #FlavorsOfSummer #Recipe #Grilling

This recipe for my Simple Chicken Sausage Skewers is a perfect beginner grilling recipe. Skewers in general are very easy to do on the grill. I chose to use Johnsonville® Chicken Sausage Chipotle Monterey Jack Cheese links. They are full of flavor and have little pockets of cheese that ooze out of them. Not ooze out like make a mess all over the grill but tiny little cheese bubbles! They are great have 50% less fat than pork smoked sausage! I played on the idea of sausage and pepper skewers similar to my  Grilled Italian Sausage w/ Grilled Sweet Peppers recipe that I love to make. Since this has a smoky chipotle flavor I paired it with a spanish rice and jazzed up a bag salad by adding chili powder to the caesar dressing and lots of fresh vegetables. It was a perfect summer time meal! Just light enough to partake in dessert afterwards.

Katie Original Recipe

Chicken Sausage and Bell Pepper Skewers

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 large skewers or 8 medium skewers

Chicken Sausage and Bell Pepper Skewers

Ingredients

Directions

  1. Preheat grill to medium heat. While grill is preheating cut chicken sausage in 1-inch pieces. Begin skewering peppers, onions, and chicken sausage.
  2. Grill on medium heat for 10 minutes (turning half way through). Remove from grill and enjoy.

Notes

*To prevent skewers from burning soak them in water for at least 15 minutes.

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Celebrate Sweet Vidalia Flavors of Summer with the great tastes of fresh Vidalia Onions, Avocados from Mexico, Gourmet Garden Herbs, Johnsonville Italian Sausage, mangos, watermelon and Stemilt Cherries. Great food and good friends make everyday a party to remember so start entertaining and visit www.flavors-of-summer.com for recipes, coupons and entertaining tips.

Don’t forget to enter the Flavors of Summer Giveaway



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Lemon Bruschetta Pasta with Grilled Chicken from KatiesCucina.com

Bruschetta. How I love thee. I could eat bowls full of tomato and basil bruschetta. It had been a few years since last making a bruschetta chicken pasta. It use to be my go-to meal and to be honest I have no clue why it fell off the radar. I never blogged about it, so that right there tells me that I think its been almost 4 years since I’ve last made it. If I didn’t blog about it most likely it can be dated as a pre-blog recipe. When I made the recipe I would use a soup-mix pouch to get a lot of the flavors. I did not have the mix on hand and figured I would create my own version using fresh ingredients and flavors!


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