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!

You must learn to make sauce! Handy-Easy White Sauce Recipe

When I was first diagnosed with Celiac I was depressed at how much I could not eat! The funny thing is, many of the  food items that now contain wheat our grandmothers made with corn starch!  For those of you who can’t use corn there are other gluten free thickeners on the market as well- potato starch, amaranth flour, you can even try an all purpose gluten free flour mix like Bob’s Red Mill etc.

So, to get back to the basics, I am adding my first recipe which will be white sauce from scratch.  You really can do it and it is wonderful not having to worry about hidden ingredients on the label.  This simple sauce is a staple in my home since I can whip up mac n’ cheese for the kids in no time flat with a bag of Tinkyada Rice Noodles (gluten free of course) and a cheesy variation of the basic white sauce.

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

1) butter    2) corn starch- or preferred thickener   3) milk   4) now comes the fun part- season with salt and pepper, or parsley, and/or add various cheeses (I like a good sharp cheese since I don’t have to use as much), anything that suits your fancy.

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

Order DOES matter!  Believe me, I’ve tried, after all I am a certified Goof.

• 1pad of butter (1 Tablespoon)
• 1 Tablespoon corn starch (notice it’s the same amount as the butter, this is helpful to note if you want to make more)
• 2 or more cups milk (depending on how thick you like the sauce, don’t be afraid to try it with less then slowly add the milk as it simmers until you have the right consistancy)

1. Melt butter  in a small saucepan over low heat, bring to a gentle bubble. Don’t burn it-that stinks and you will have to start over, just get the edge starting to cook. Butter really does work better than margarine in this case-I tried margarine to appease my mother and eventually gave it all up. I think the real macoy is the only way to go but of course in moderation.  I’m typing with The Biggest Loser on TV in the background making me feel a bit guilty about all the calories I’m suggestion here!  I never said this was a healthy recipe.
2. As soon as you see that the butter is bubbling add the corn starch and whisk like mad then when is it mixed in let that start to bubble and cook only about 20 seconds. Seriously, that was the hard part!
3. Next pour in the milk, whisk and increase the temperature to medium.  The sauce will thicken over the next few minutes, mine usually takes about 5 minutes but I’m impatient and don’t mind a thin sauce as long as the kids are fed and hopefully done clinging to my legs asking “what’s for lunch Ma!”
4. Season to taste- Sometimes I add cheese and pepper at this point, or if I’m going for an alfredo I leave the cheese out and spoon in minced garlic and some green spice for color (whatever is close at hand, well almost)! Onion powder can be used or Season All- *Don’t forget to check the spices in your cupboard if you are new to gluten free baking, many of them contain wheat as an anti-caking agent, when in doubt, throw it out or call the company if you can’t bear to part with that 3 yr old shaker full of Italian Seasoning your grandma gave you. Well, maybe that’s just me, I’m cheap!
5. Parting Thoughts- Slowly add the milk and wait while the sauce thickens. I know, them are fightin’ words! But seriously if it doesn’t turn out thick enough you will have to start from square one, or as I have done before in a pinch, get another saucepan, melt the butter, add the flour, cook 20 seconds and pour that mixture into the 1st – thin- attempt.  Usually that will revive it.  Even though this recipe is fairly easy it takes some practice to get it right if you are as Goofy as I am.  And don’t try pouring flour into the pan after you have added the milk, it’s horrible, even the dog won’t eat it- cat’s don’t mind the lumps though, if they are getting warm milk so all is not lost!