Author Archives for Shannon

Pickapeppa Chicken and Mango Kebabs

Sorry for my month long absence! I wish I could say that I’ve been off doing something fun but I’ve really been doing nothing more than living everyday life. Anyway, I hope to get back into a normal routine here so thanks for being patient and thanks for coming back! My favorite season is here so it’s got me itching to do some serious cooking again. But before I break out the soups, apple and pumpkins, I held on to summer for one more day and made these grilled Pickapeppa Chicken and Mango Kebabs.

Chicken is marinaded in Pickapeppa sauce (also considered Jamaican ketchup and usually found near the marinades and steak sauces in the grocery store) and garlic before being threaded onto skewers with chunks of mango and fresh red pepper. A quick trip to the grill (indoor or outdoor) and you’ve got a flavorful kebab that is great with a side of veggies or salad. Even if summer is over, kebabs can be made anytime of year and are a great way to jazz up plain old chicken and veggies. If you’ve never tried Pickapeppa sauce, pick up a bottle and try it with just about anything. You’ll probably be hooked.

The ingredients:

Combine chicken, Pickapeppa sauce, and garlic in a large zip-top plastic bag. Seal bag. Refrigerate 2 hours.

Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, mango, and red bell pepper alternately onto each of 8 (12-inch) skewers.

Place skewers on grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning occasionally.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Roasted Red Pepper Dip

August 16, 2013
Shannon
3 comments
almonds, appetizer, food, peppers, smoked paprika, vegetarian

I think I have found my most favorite dip I’ve ever made. Ever. I have to admit that when I first saw the recipe for this Roasted Red Pepper Dip, I didn’t really have high expectations. I like roasted red peppers and think they provide a fantastically bold flavor to dishes but the thought of an entire roasted red pepper dip didn’t really shake me in my shoes. The simplicity of this dish was what drew me to it and since I’ve been sucked into catching up on Game of Thrones from the very beginning, I didn’t want anything to take me away from my iPad and another episode featuring Jon Snow. But this dip left me standing in my kitchen chowing down scoop after scoop of this awesome dip.

Jarred roasted red peppers are blended in a food processor with toasted almonds, garlic, sherry vinegar, grated Parmesan cheese, and a little olive oil. A small piece of whole wheat bread adds a thickening consistency and a dab of smoked paprika (my favorite spice EVER) gives the whole dip a smoky little hug. I ate this dip with these amazing multigrain tortilla chips but this dip would be just as great with, well, anything. Chips, pretzels, cucumbers, carrots…I even think this would be a perfect sauce for some pasta and veggies, it’s really so good. You might already have the ingredients on hand (if you don’t have sherry vinegar, red wine vinegar can be substituted) so next time you are at the store, pick up a jar of roasted red peppers and make this when you need a quick snack or appetizer. You won’t be disappointed.

The ingredients:

Place bell peppers, almonds, bread, garlic clove, olive oil, vinegar, grated Parmesan, water, and paprika in a food processor; process until smooth.

Serve with multigrain chips or sliced veggies.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Peach and Gorgonzola Chicken Pizza

Sometimes I forget that I actually like blue cheese. Or at least some blue cheese. Ever since I made Pear Chutney Bruschetta with Pecans and Gorgonzola so long ago, I’ve become much more likely to make a dish that calls for blue cheese. Before, I would substitute feta which isn’t even close to the same flavor. But even though I’ve come a long way, I still eat ranch with my buffalo wings and substitute gorgonzola for real blue cheese. A tiger can’t change it’s stripes. This Peach and Gorgonzola Chicken Pizza is a good way for someone to baby step their way into the world of blue cheese.

Prebaked pizza crust is topped with sliced fresh peaches, crumbled gorgonzola cheese, shredded chicken, and mozzarella cheese. After baking, a reduction of balsamic vinegar is drizzled over the top to add yet another bold taste which enhances the whole pie. The sweetness of the peaches, the bite of the gorgonzola, and the tang of the balsamic vinegar all make for a perfect marriage of unique pizza flavors. With nary a tomato in sight, this isn’t your typical pizza. But it’s ease and amazing combination of flavors makes for a quick week night dinner that’s perfect for a warm summer night.

If you like this, also check out Apple, Ricotta Cheese, and Pecan Pizza.