Grilling!

I made these kabobs the other night and they were absolutely delicious! I accompanied them by trying some corn on the cob that was also grilled. Everything was so yummy!


You can do any vegetables or meat with the kabobs. I did chicken and pork with zucchini, onions, tomatoes, and peppers. I marinated the meat for about 7 hours and the veggies for about 2.


Landon isn't a fan of teriyaki sauce, but I didn't tell him that's what it was marinated in and he really liked it. I later told him and he said you couldn't tell that it was teriyaki.


Also, I would recommend oiling your grill before you put these on. I didn't and they did stick a bit.

Kabobs

• 1/2 cup teriyaki sauce
• 1/2 cup honey
• 1/2 teaspoon garlic powder
• 1/2 pinch ground ginger

1. In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. . Seal, and refrigerate 4 to 24 hours.
2. Preheat grill for medium-high heat.
3. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
4. Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Grilled Corn

6 ears of corn
6 tablespoons of butter, softened
salt and pepper to taste

Preheat outdoor grill.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Potato Wedges

These potato wedges were delicious. I have made them twice now. The recipe comes from Pioneer Woman.

She gave different ideas for what to put on them. I used: Kosher salt, olive oil, minced garlic, balsamic vinegar, and seasoned salt.

Potato Wedges

4 potatoes (I tripled it the first time I made this, and doubled it tonight. When I doubled it, it filled one cookie sheet.)
1/4 C. olive oil
salt
fresh herbs
Optional ingredients:
2 Tbsp melted butter, cayenne pepper, paprika, minced garlic, 2-3 Tbsp balsamic vinegar

Preheat oven to 450°
Wash potatoes. Cut each potato into 8 wedges. Toss with oil and all the other ingredients you want to use. Roast for 15 minutes. Shake around and stir. Put them back in the oven and check after another 20 minutes to see if they are done. (Mine took longer)

Mall Pretzels!!!

Today Erin and Sadie were at my house for an "overnighter" and we decided that we wanted to make something together. So, mostly since I've been craving them like crazy, we decided to try a recipe for those wonderfully soft, chewy, flavorful big pretzels that you can buy for about $5.00 at any mall. Fortunately, these didn't cost anywhere near that much. They were absolutely wonderful! They tasted EXACTLY like the ones at the mall, and, if I may be so bold, almost better!!! ;) The outside was brown and crispy, but the inside was soft and chewy. Definitely a keeper!!!

There were a couple of different things we would have done differently with the recipe, had I actually been smart enough to listen to my mom's opinion. This recipe calls for too much flour. When we had finished mixing it up, we had a mound of dough that was thick, stiff, and frankly impossible to work with. So, we ended up adding a little bit of water to it, and it was fine after that.

Another problem was that the pretzels stuck horribly to the parchment paper, surprisingly. I would recommend just spraying the cookie sheet with Pam. Also, we didn't have Bread Flour, so we used regular flour but added 3/4 of a tablespoon of Gluten to it, and it worked fine. We sprinkled the pretzels with salt on some and cinnamon sugar on others.

INGREDIENTS
1 (.25 ounce) package active dry yeast(about 2.25 tsp.)
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt



DIRECTIONS
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 400 degrees F for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

One with lotsa cinnamon sugar!!!!

Cannon's piece sign...

Hearts

Chicken 'N' Dumplings

I got this recipe from a cookbook I got for my birthday~and these were really good!

4 cups chicken broth

1/2 cup sliced celery

1/2 cup sliced carrots

1 bay leaf

1 1/2 teaspoons dried parsley flakes, divided

2 cups biscuit/baking mix

1/4 teasponn dried thyme

2/3 cup milk

3 cups cubed cooked chicken breast

In a dutch oven, kettle, or saucepan, combine the broth, celery, carrots, bay leaf and 1 tsp. parsley; bring to a boil.

For dumplings, combine the biscuit mix and thyme in a bowl; stir in milk and remaining parsley just until moistened. Drop by tablespoonfuls onto boinling broth. Cook, uncovered, for 10 minuts; cover and cook 10 minutes longer. Add chicken; heat through. Discard the bay leaf. Spoon over dumplings. 4 servings.