To Grill / Honey Ginger Kebabs

 
090BE41A-.jpg

     Good morning! For my second and last Asian-inspired recipe of Spring (the quickest season here - it's already consistently 85-90+ degrees every day), I decided to work with a new-to-me ingredient - ginger! Obviously, I've had ginger-flavored things before, but I've never used it myself. Seeing as it's a prevalent flavor in many Asian dishes, now seemed as good a time as any to try it out! Using Half Baked Harvest's recipe for a honey-ginger glaze for salmon, I whipped up my own glaze for chicken kebabs instead, as chicken is the favored protein in my house (I like salmon now, but am generally outnumbered by Brett and Bailey on this subject). Post-grilling, I de-skewered the chicken, onions, and peppers, and combined them with quinoa, mango, and more sauce. It was the perfect bright lunch for my Friday! Get the recipe below!

D7F0A4DB-.jpg

Ingredients: Honey Ginger Glaze

- 1 tablespoon sesame oil

- 2/3 cup of honey

- 2 tbs. of sambal oelek

- 2 tbs. soy sauce

- 1 in piece of peeled ginger, minced

- juice of one lime

Ingredients: Kebab Bowl

- 2 small chicken tenderloins

- a few slices of red pepper and onion, chopped

- 1/2 cup of cooked quinoa

- 1/4 cup of diced mango

- 1/2 cup of Honey Ginger Glaze

81D102CD-.jpg

Directions:

1. Whisk together all ingredients for glaze and set aside.

92B0322F-.jpg

2. Skewer your chicken, peppers, and onions while grill heats up. Then baste kebabs with glaze and grill. 

AE3C7ABA-.jpg

3. Remove from grill and baste again. 

42A95504-.jpg

4. Prepare your bowl: combine quinoa with grilled meat, peppers, and onions. 

34050EB3-.jpg

5. Top with mango and more glaze.

D64A423B-.jpg

7. Enjoy!

    Thanks for reading, and have a fun Monday! We'll see you back here next week for our first recipe inspired by (you guessed it) Italy! 

To Make Grilled Cheese

 

     Hey guys! I have one of my favorite and most-used recipes to share with you today. It's a blueberry grilled cheese, and I know that sounds odd. Consider this though, cheese tastes good with everything, as does bread. Also, cheese and fruit are notorious for being served together on cheese plates, and other various dishes. Something else people don't think about or haven't tried is this heavenly thing called melted brie, topped with honey. That is so good, I can't even talk about it.

      Onto the weird grilled cheese! I first tried this because of Kristen, who included it in her cookbook. While I was a little skeptical, I didn't hesitate to try it, because I rarely hesitate to try anything with cheese. I was shocked though, at how good it ended up being! It's essentially your basic grilled cheese, but filled with a homemade blueberry compote that you whip up while you grill (read: fry) your first half of your sandwich. Another note: I started using mayo a while back instead of butter, because it's healthier (depending on your mayo) and mayo by nature is spreadable. Also, there's no taste difference that I can tell, and the mayo is how people get those golden, almost burnt sides to the sandwich. Try it, and try this sandwich. You'll thank me later! Recipe below.

Recipe: yields one sandwich

- bread of your choice

- white cheese (my go-to is havarti!)

- 1/2 cup of blueberries

- honey

- mayo

Directions:

Step one - Heat a skillet over medium high heat for your sandwich. Mayo your first slice of bread and toss into the pan. Put a slice of cheese on that, and heat another smaller skillet on medium high. Place your blueberries in the smaller skillet and drizzle with honey. Crush the berries with a fork and let that cook up for about 5 minutes.

Step two - Once your blueberries are cooked, pour them onto your half of your sandwich that's been cooking in the pan, then top the blueberries with your other slice of bread. Flip your sandwich once the cheese has melted, and cook for a couple more minutes. Serve with your favorite side and enjoy!