tasty tuesday

Honey-Lime Chicken Kabobs

October 16, 2012 by info@3QuartersToday.com

More and more I turn to Pinterest for recipes. I think it’s a visual thing, I love pictures of food, just makes me hungry. I had limes (left over from Margaritas) and I had honey, so into the Pinterest search I went for honey lime chicken and this is what I found, I call it Honey-Lime Chicken Kabobs, with my very own twist. Very easy and tasty. My only regret? I didn’t make more.

Honey Lime Chicken Skewers — MMM, they smell so good

Lime Chicken Kabob Recipe

Ingredients

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoon Siracha (didn’t have any, left if out)
red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts

Instructions

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour. (I marinated overnight)
Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Spicy-Skewered Chicken & Cilantro-Lime Quinoa (collegiateculinaire.wordpress.com)
Cilantro Lime Chicken in Parchment (abookcoffeeandthepark.wordpress.com)
An Afternoon with Friends and a Recipe for Chicken Vegetable Kebobs (lenleatherwood.wordpress.com)

How to Prepare Corn For Freezing

August 14, 2012 by info@3QuartersToday.com

It’s the start of the sweet corn season and I really need to make room in my freezer. Our first batch was 18 dozen ears. I’ve been putting up sweet corn ever since I was little and shucked corn in the garage with my Mom. It’s easy, shuck, brush off the silk with a handy little brush, rinse and put in bags.

I’ve heard that some people boil, cook, blanch, add sugar, salt etc. But there really isn’t a need for the extra work. Even nine months later corn on the cob taste just like it was picked out of the field.

It doesn’t take long before my freezer is too full and I have to start cutting corn kernel off the cob and bagging loose corn. I use a bundt pan, put the ear in the middle and it falls right in the bowl. Easy and fast, although with an electric knife it would be even faster.

For those who are scared of knives, or would like the kids to help shuck and strip corn there are safer tools than a big ‘ole honking knife.

Easy Corn Cutter Stainless Steel Cob Peeler zjskin New Peeler Thresher Tool Kitchen Cob Kerneler Cutter Stripper Remover Fantastic Job – Car Shape Corn Stripper with a Little Storehouse Corn Cutter Tool- EZ Creamer and Corn Sheller

But it’s Not nearly as fast as using a power drill McGyver style like below. Since I’m a little intimidated by power tools, I think I’ll stick to my method. But if you have a motivated man in the house this might be a way to get him to help out with the canning.

I rinse the kernels afterwards and let any silk and small pieces float to the top. My daughter loves to eat the pieces of sweet corn that stick together in chunks raw, very tasty and it’s tempting.

Now I have sweet corn in the freezer all winter and corn on the cob to enjoy all year round, just pass the butter, salt and pepper. We were lucky this year and a local farmer told us to just go on over to his sweet corn patch and take all we wanted. He had about an acre planted and shares it with family and friends.

I have a small chest freezer full of corn and I should buy stock in Ziplock bags.

Midea WHS-129C1 Single Door Chest Freezer, 3.5 Cubic Feet, White Ziploc Freezer Bag, Quart Value Pack, 40-Count(Pack of 3)

Since we love corn in our house it will definitely save on the grocery bill this year. Between my green beans from the garden and corn we will be pretty well set.

Sweet Corn bagged and ready for the freezer

Iowa Icon: Sweet Corn | whotv.com

“There’s nothing like having that first cob of sweet corn to tell you that summer’s really here,” says Ray Kruse, a sweet corn farmer and one of Nair’s graduate students. No one would be surprised to hear that we love our corn.

Gourmet Galley: Get creative with versatile, sweet corn this summer

No matter our age, I think we all have a love for fresh corn. For years, I only knew of boiled corn slathered with butter, fresh corn soup or maque choux, or maybe I should say those were my favorite corn dishes. I also remember that all of them cooked …

Aw, Shucks. Who Knew Cooking Michigan-Grown Sweet Corn Could Be This …

What’s your favorite way to prepare fresh, Michigan-grown sweet corn? Comments + Leave a Comment. Debra Christy, Allied ASID July 22, 2014 at 01:08 PM. peel down the husk, remove e silk, butter and salt/pepper the corn, pull the husk back up around the …

Quick & Easy Banana Dessert Recipes

May 1, 2012 by info@3QuartersToday.com

Bananas and strawberries go together perfectly in desserts. Here are a few quick and easy banana dessert recipes to fix for after school snacks.

All you need is five simple ingredients and you can make a variety of simple, but impressive banana desserts.

Ingredients for Quick Banana Dessert Recipes

Bananas
Banana pudding (you can even use the Wonderslim low carb, high protein banana pudding for a healthier choice)
Strawberries
Cool Whip/Whipped Toppinghttps://www.healthline.com/nutrition/11-proven-benefits-of-bananas#section1
Vanilla Wafers, pound cake or angel food cake

To prevent the bananas from turning brown toss with lemon juice.

Mama’s Banana Pudding: Southern Desserts Cookbook Wood-Material Large Size – Fruit Dessert Banana Cream Cups,34.4 X 22.6 inch – 1500 Piece Jigsaw Puzzle

Easy Strawberry Trifle Recipes with Bananas

Trifles are wonderful desserts. You just add ingredients that go together in a clear container to make wonderful quick easy desserts for any size of gathering.

Mini Strawberry-Banana Trifle

Place a vanilla wafer at the bottom of a whiskey glass. Or you could use an “official dessert glass” but my husband likes whiskey, so it’s what I use.

Layer banana pudding, pudding, bananas, strawberries in the glass

Top with whipped topping. (I crushed the vanilla wafers for a middle layer, but it’s not necessary.)

You can also make this is a large Trifle Bowl if you have one. You will need to double or triple the amount of pudding and ingredients as this will make a dessert for a large crowd.

Libbey Selene Footed Glass Trifle Bowl, 9-inch

Strawberry – Banana Pudding

Layer bottom of a 9×13 clear baking dish with vanilla wafers.

Prepare banana pudding. Fold in chopped strawberries

Top with Sliced strawberries, spread with whipped cream (or leave out, it’s just as good)

Serve and enjoy!

Pyrex Easy Grab 4-Piece Value Pack, includes 1-ea 3-qt Oblong, 2-qtOblong, Red Plastic Covers

Strawberry- Banana Poke Cake

Prepare a yellow cake in a 9×13 pan. Poke holes in cake with end of a wooden spoon. Spoon prepared banana pudding over cake. Spread so pudding “oozes” down into the holes.

Top with sliced strawberries and as ALWAYS, served topped with whipped cream.

Banana Split Dessert

This one adds some chocolate to the ingredient listing. Oh, yes, Chocolate!!!

Mix chopped Snickers bars to the banana pudding. Yup, you heard me. chocolate, nuts, caramel.

In a small dessert bowl layer vanilla wafers on the bottom. Add pudding mixture, top with strawberries and whipped cream.

All I can say is “Yum, yum!

Bananas are healthy and full of potassium and 33% of of your daily Vitamin B6 needs. It is true that bananas have natural sugar that some medical professionals warn against eating a banana. But they also contain pectin and resistant starch which may moderat blood sugar levels.

So eat your bananas!

Get creative with some quick banana dessert recipes of your own.

Chinese Chicken Stir Fry

April 24, 2012 by info@3QuartersToday.com

I love Chinese food, yet I don’t get a chance to eat it as much as I would like. We live about 30 minutes from Omaha and Lincoln and although it’s not far, we just don’t eat out very much. I do make a mean stir fry at home though and it’s not that it’s hard to make.

By the way the chopsticks above were given to me by my oldest Marine son for Christmas, he made a thrift store run and found amazing presents that fit everyone’s interest and taste. I LOVE these bamboo chopsticks!

I use a wok, but before I had a wok I used a cast iron skillet, the same with the sesame oil and wok oil, it does add a certain flavor, but if you don’t have it leave it out.

Ingredients

3 chicken breasts, cubed, or in strips
Bag of frozen Chinese vegetables (or combination of green peppers, shredded carrots, broccoli, etc)
2 TBSP Sesame oil
2 TBSP Wok oil
1/2 onion, sliced
1/2 cup sliced mushrooms
Jar of water chestnuts
1/4 cup Soy Sauce
1/4 cup Dorothy Lynch Salad dressing (or catalina style)
2 TBSP Cornstarch (or flour)
Cooked Rice

Directions

Preheat oils in wok pan, when hot add onions and cubed chicken
Cook till chicken is cooked throughout.
Push chicken and onions to sides of wok, add vegetables and push on the side
Add 1/2 cup water, salad dressing and soy sauce
Cover and bring liquid to boil, reduce heat and simmer for 10 minutes.
Steam vegetables to desired tenderness
Mix 1/4 cup water with cornstarch, add to simmering liquid in middle of wok. Sauce will thicken
Mix all ingredients in sauce, remove from heat.
Serve over cooked rice

Eat and enjoy!

Portebella Mushrooms and Onions

April 17, 2012 by info@3QuartersToday.com

I love mushrooms and there is nothing better than sauteed mushrooms and onions on a steak. Shoot I don’t even need the steak to enjoy this treat. Simple to fix, 1/4 cup butter (what else) melted in a frying pan, (I prefer cast iron) slice mushrooms and onions and slow cook till tender. Season with your favorite flavors, mine include cracked peppercorns (pepper) and garlic salt.

Mushroom Fry. (meenuskitchen.wordpress.com)