d's delights- cooking and crafts

Chicken on a Stick Here is a little recipe for a  kebab -style chicken.  I first made this in May of 2004- 10 years ago!  I remember making it for guests, and it being well received.  My husband liked it too. Marinade: 2 Tbs Canola Oil 2 Tbs Lemon Juice (or Juice of one lemon) 2 Tbs Soy Sauce 4 Garlic Cloves, minced 2 Teaspoons Honey 1 Teaspoon Ground Cumin 1 Teaspoon Ground Coriander 1 Teaspoon Ground Ginger 1 Pound Boneless, Skinless Chicken Breasts, cut in strips or Chicken Tenderloins Marinate chicken 3-4 hours.  Put the chicken on a skewer, either with vegetables or without, and grill until done. Note-  I made this without the coriander because I  didn't  have any and it was still good.  So, if you don’t have any of that, don’t worry.  You could probably use orange juice or lime juice of you didn't have lemon juice.  Just “eyeball” the ingredients.   

For those who, like me, enjoy making their own salad dressings, here is yet another.  This was pretty easy, and I think the ingredients are pantry staples, which also makes it accessible. Zing-Easy Citrus Vinaigrette 1/4 C Orange Juice 3 Tablespoons Red Wine Vinegar 2 Teaspoons Honey 1 1/2 Teaspoons Dijon Mustard 1 Tablespoon Olive Oil This might be nice with some orange zest or some pulpy orange juice.  A dash of cracked pepper might be nice too.

  “Applebees’” Oriental Salad Dressing I have been looking for a salad dressing most similar to Applebees’ Oriental Dressing.  I found a recipe on Pinterest, which claims to be a copycat.  This is a really good dressing, but I’m not sure it’s exactly like the Applebees kind, though. (But close!) 1 Tsp Dijon mustard 3 Tbs Honey ¼ C Mayonnaise 1 ½ Tbs rice wine vinegar 1/8 Tsp Sesame oil (which I  didn't  have… but used canola) Mix all this together.  It was quite good, not to hard to make.  It’s good with a fruit , and with some slivered almonds!

Israeli Salad As summer seems to be officially here, I am once again going to try to eat better.  This week, I decided to try a meal from my “Atkins For Life” recipe book.  Not that I’m doing “Atkins” but there are still a number of healthy yummy choices in the recipe book. I am not sure why this is called “Israeli Salad, except for that it was in the “ Hanukkah ” section in the cookbook.  Today I put this over some greens and added some mozzarella cheese, but this evening I plan on pairing it with the Mediterranean Turkey recipe that is on the opposite page of the recipe. 4 Plum Tomatoes, diced 1 English Cucumber, diced 1 Yellow Bell Pepper 4 scallions, thinly sliced 3 Tbs Lemon Juice (All the juice squeezed from a fresh lemon) ¼ C Olive Oil ¾ Tsp Salt ½ Tsp Pepper Lemon Zest (Zest the lemon before juicing it) Combine the tomatoes, cucumber, bell pepper, and scallions in a bowl. Combine juice, oil, salt, pepper and zest. Add juice and oil mixtu