Shish Kabobs

Ingredients:
Marinade:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons oil
Kabobs:
10 large mushrooms
1 purple onion - cut into bite size chunks
1 whole pepper (yellow, orange, red, or green or combo) - cut into bite size chunks
3 skinless, boneless chicken breast halves - cut into bite size chunks
1 (8 ounce) can pineapple chunks, drained

Other items:
You could use shrimp, sirloin, pork, cherry tomatoes, canned potatoes, pea pods, Mandarin oranges and much much more!

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken that is chopped into bite size pieces into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. If you don't have an hour make sure you do this step first and then cut all your veggies and fruits so that there is at least some time for it to soak in.

Preheat grill for high heat or 400 degrees.

Thread chicken onto skewers with a small space between each piece. On another skewer alternate with peppers and onions. On another skewer mushroom halves and another with pineapple chunks. You will see many recipes that say to alternate the pieces on the same skewer, I do not do this because all of the items cook at different speeds.

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until chicken juices run clear and there are char marks on the vegetables.

French Toast

Ingredients:
White Bread - 5 slices
3 eggs
Splash of milk
1 tsp vanilla
butter
Powdered Sugar
Syrup



Turn on your stove top with double burner griddle on two burners onto Medium High. Spread butter over pan to melt.

Crack three eggs in to a flat pan... preferably the oldest nastiest looking one you own... but hopefully not one with a hole in it like mine had!


Add a splash of milk to the eggs.


Add the tsp of Vanilla to milk and eggs.


Wisk wisk wisk.


Get a pile of white bread ready for dipping.


When double burner griddle is hot, put the first slice into the batter.


Then flip it.


Then add the slice to the pan. Be sure to not let a slice of bread "soak" in the batter while you are waiting on the first batch to cook... it will be one soggy mess and soak up all your egg batter.


Check the under side of the first slice you placed on the burner. When it starts to brown, flip it to the other side.


When both sides have a beautiful brown spotting like below, you can remove and add more slices to your pan until all of your egg batter is used up.


Take as many as you want... and cut into strips and bite size pieces. Add a little powdered sugar and a whole lotta syrup. :)


Clean your plate... you know those two little bits did not go to waste!

Southern Spaghetti Chicken

Ingredients:
1 large can chicken broth
1-2 large cans of water
1 pack of thin spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of Rotel Original
1/3 block of Velveeta cheese
1 grocery store Rotisserie chicken
salt and pepper to taste

Boil chicken broth and water in large stock pot. Add entire package of spaghetti to broth and water and cook till preferred tenderness. Once spaghetti is cooked, reserve 2 cups of broth/water then drain spaghetti.

Meanwhile, add cream of mushroom soup, cream of chicken soup, and Rotel tomatoes together in a large bowl.


Cut block of Velveeta cheese into cubes and add to mixture.

Chop Rotisserie chicken into bite size pieces and add to mixture.
Add spaghetti to mixture and stir till evenly coated.

Place spaghetti mixture into a casserole dish with lid or dutch oven. Bake in the oven for 40 minutes at 350 degrees with lid on.


Remove lid. Add reserved broth/water and stir. Bake an additional 15 minutes without lid.


NOTES : Can mix night before and put in Refrigerator cook the next day.
Serving Ideas : Good served with Salad and Garlic Bread