You’ll poke your eye out!

We almost had an eye casualty on the Fourth of July and all because of my brilliant idea to make Sish Kabobs.

When there are small (and medium) kids in the house… okay even adults… use extreme caution with skewers, especially those of you who are hand talkers!  Poor Thing 1 took a stick to the corner of his eye when his younger brother wheeled around to say something.  The whole thing went down rather dramatically and when the smoke settled even Daddy had to apologize for overreacting.  But dang, those things are tricky. 

So, if you dare you might want to try this recipe we whipped up in red white and blue for the 4th.

This is my Honey, who is the star of this recipe and how I see him most days…

I’m very short, hence the upward angle and he wants you to know he “cleaned up” his gotee after I took this picture. 

Little Pee Wee is often tagging along with him in the evenings but only if the Bubba is busy elsewhere!  Mr “I’m Sooo Teeooo (2)” is quite jealous of Daddy time.

Honey Lemon Chicken Kabobs:

 

Do I really have to go there?  (Shopping List):

The truth is this is a recipe you can make with almost anything you have lingering around in your refrigerator or need to use from the garden.  Just beware of that bottom shelf, it’s a doozie no telling what might be “lingering” there. Ha

• red/white/blue baby potatoes (any will do but these were so cute)
• tomatoes
• red onion
• sweet peppers
• chicken
• 1 lemon
• honey
• oh and rice, I almost forgot Jasmine Rice (my favorite)

If I can do it you can do it! (The Recipe):

This is another of those recipes where it would be smart to make the rice first but I forgot so I had to wait.  Darn.  After various taste tests we have decided that Jasmine rice is a family favorite.  What is your favorite rice?

Cut chicken and veggies into bite size pieces for “skewering” and if necessary cut baby potatoes in half.

Squeeze one small lemon, 2 heaping tablespoons honey and 2 tablespoons olive oil into a small bowl.  Combine and coat chicken pieces with the lemon dressing.  Drizzle veggies with any remaining dressing.

Grill to perfection starting with the potatoes then chicken and finally veggies.  I’m not even going to attempt a Grilling lesson, my husband told me never step in on a man’s grill! Make sure the chicken is cooked through.

Serve atop a bed of rice and enjoy!

For dessert check out my new chocolate chip cookie recipes here.

This has been another recipe for the “What’s for Dinner Wednesday Blog Carnival” Hosted by the Gluten Free Homemaker. Thanks for stopping and check out more great ideas here!

Thanks for Summer Two for One Special

Have you ever been in a deep cave or a long tunnel?  I’ve been in both. 

We have old mines in a town not too far from where I grew up that tell a story of the dreams of many ambitious families who hoped to build fortunes by sending there strong men into the dark day after day.  There are countless numbers who didn’t make it out of mines like this one.

I’ve also traveled through what is thought to be the worlds longest underwater tunnel on the Trans Tokyo Bay Highway in Japan though it is traveled by millions I thought I  might not make it out!

If you have ever experienced it you will understand the feeling of awe in the blinding reality at the “end of the tunnel” or at the top of the long climb out of that dark cave.  First, it’s the realization that you were holding your breath and you breathe in the air as if before you had been unable to inhale. 

Next its like the world is new as you experience the sun on your face and the many many colors of nature around you.  How could you forget in those short moments what beauty awaited you?

Emerging from winter this year has been like that for me.  I grew up here in the North so I’m no stranger to hard winters and I’m also quite fond of the clean blanket that is tossed out over all who tarry giving familiar surroundings a sort of ethereal curiosity.  None-the-less, this was an exceptionally long hard winter, both by natural purposes and emotionally, physically etc. 

I’ve never been happier to welcome Spring. It seems to me that the earth was just as ready and practically lept over the normal events of Spring and has puddle stomped it’s way into Summer in a matter of a few short weeks.

The sun is shining, the garden is planted and I’m so thankful for summer! 

Hubby says I’m “dripping with detail”!  I’ll take that as a compliment.  

Finally getting to it.

Here is my “Thanks for Summer Two for One Special”:

Veggie Tray Lunch:

What you will need:

• various yummy veggies
• cheese (if desired)
• dressing or hummus for dipping

I reused a disposable tray and lid I had from somewhere, it was perfect.  To note, DO NOT cut up the sweet pepper in advance it flavors everything in a 2 foot radius. It just so happens that’s almost the entire frig.

I filled this tray each morning and gave the kids free rein to eat from it at will.  It really helped curb the munchies and even took place of lunch one day this week.

My Thinglets had their reservations but when I sliced the sweet pepper and gave each a nice thin “shoestring pepper fry” they were pleasantly surprised.  They were also quite sure that tomatoes were not on the approved list until I sliced a few in half and had them try without the shock of that spurt of juice when you bite into it whole.  You guessed it, no complaints!

The veggies and cheese were such a hit I went one step further.

Summer Pasta Salad:

What you will need:

• BroccoliGF noodles (16oz)- No that’s not a typo I did a little research and though Tinkyada calls this it’s Fussilli Pasta it appears to be truly the Broccoli Pasta shape.  Read the link it’s quite a kick!
• chicken if desired (this is delicious as another use for the bbq chicken left-overs)
• various veggies
• parmesan cheese (if desired)
• garlic
• olive oil

If I can do it you can do it (Recipe):

If you’ve made the veggie tray or have vegetables on hand this dish is a cinch to whip up.

As soon as I got the The Bubba and Pee Wee down for their naps I boiled up the noodles.  The key is to make the noodles according to package directions and allow time to chill before your own clan is pounding down the door for dinner.  I like to rinse and pat dry before serving or chilling GF pastas.

Just before the door came crashing in (not really but you’d be surprised) I prepared my veggies.

I used 2 chicken thighs, 2 dozen cherry tomatoes (some cut in half for the Thinglets), 3-4sm sweet peppers sliced in strips, 1/4 cup parmesan cheese and 1 heaping tablespoon of minced garlic.

All you have to do now is drizzle in a little olive oil (just enough to coat the noodles and get the cheese to stick), toss in the vegetables and chicken then pour a glass of lemonade, put up your feet and soak in the sun!

This has been another recipe for the “What’s for Dinner Wednesday Blog Carnival” Hosted by the Gluten Free Homemaker. Thanks for stopping and check out more great ideas here.