Food, mustard seed sentinel

Teriyaki Chicken Kabobs

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My family loves kabobs. They are a fun, delicious way to cook meat and vegetables. You can easily customize them for each person. The possibilities are limitless as to what type of kabobs you can create. 

These teriyaki kabobs are fantastic. The marinade is the perfect balance of tangy, savory and spicy. Making your own teriyaki sauce takes just a few minutes, and the freshness and flavor can’t be beat. It’s better than any store-bought teriyaki sauce. 

I am not an expert on the grill, but my husband is. He has been grilling kabobs our entire marriage, which is a very long time. Well over a quarter of a century of cooking over open flame. This is his teriyaki recipe, and it’s a winner. So fire up that grill, and get ready to dig into a delightful meal.

Happy Eating!

For we walk by faith, not by sight. 2 Corinthians 5:7

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Teriyaki Chicken Kabobs 

Ingredients

2 cups pineapple juice

2 cups low sodium soy sauce 

½ cup brown sugar

5 cloves crushed garlic

1 tablespoon fresh grated ginger

¼ teaspoon black pepper

¼ teaspoon red pepper flake

4 chicken breasts cut into bite sized pieces

2 tablespoons cornstarch to thicken the sauce (do not add to the marinade)

1 tablespoon of water to mix with the cornstarch

Optional for the kabobs

pineapple chunks

yellow onion chopped

red onion chopped

sliced green onion for garnish

Directions

  1. In a large mixing bowl combine pineapple juice, soy sauce, brown sugar, garlic, ginger, black pepper, and red pepper flake. You will have 4 cups total.
  2. Cut chicken breasts evenly into bite sized pieces.
  3. Place the cut up chicken in a large resealable bag. Add 1 cup of the teriyaki sauce. Refrigerate for at least 2 hours, up to overnight. 
  4. Keep the remaining 3 cups of marinade in the refrigerator. While the chicken is marinating, make the teriyaki sauce that will be used for dipping. 
  5. In a small saucepan take 2 cups of the remaining teriyaki sauce and bring to a simmer over medium-high heat. In a small bowl combine 1 tablespoon of water with 2 tablespoons of cornstarch. Add the cornstarch mixture to the simmering sauce and whisk until smooth and thickened. Take it off the heat and let it cool. You can do this the night before and keep the thickened sauce in the refrigerator until you cook the kabobs or make it the same day.
  6. Keep the 1 cup of remaining sauce aside for basting while grilling. This is optional. You can use all remaining teriyaki marinade for sauce if you prefer. 
  7. Assemble the kabobs with pieces of chicken, onion, and pineapple.
  8. Leave prepared kabobs out at room temperature for 20 minutes before cooking.
  9. Heat the gas grill to medium. Spray the grill grates with cooking oil.
  10.  Grill kabobs for about 20 minutes until the chicken is done. Every 5 minutes turn the kabobs. Baste with teriyaki sauce 3 or 4 times throughout grilling. 
  11. Enjoy!

Notes

*You can use up to 6 chicken breasts with this recipe.

*Marinating overnight is ideal. 

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For all of my monthly recipes go to Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-teriyaki-chicken-kabobs

 

Food

Caprese Skewers

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This delicious appetizer is super easy to make. All you’re doing is assembling a few simple ingredients. No cooking, no heating up the oven. You can make these ahead of time and add the balsamic vinegar right before serving.

If you like Caprese salad which uses sliced tomatoes, fresh mozzarella, and fresh basil then you will love Caprese skewers. It’s the same thing just bite-sized. These little skewers make a great snack, appetizer, or side dish.

I keep mine very simple and only sprinkle salt and fresh ground black pepper. You can easily add dried herbs if that’s what you like. Make them as small or large as you want. I have made them with regular sized toothpicks or larger like the ones pictured.

Happy Eating!

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Caprese Skewers

Ingredients

1 pint cherry tomatoes

1 8oz. container mini mozzarella balls

large sprig of fresh basil (cut basil leaves in half)

balsamic vinegar

salt

fresh ground black pepper

toothpicks or bamboo skewers

Directions

  1. Slide a tomato, then half of a basil leaf, then fresh mozzarella on a skewer. Repeat until there are two of each item on your skewer. If you are using toothpicks just add one of each item.
  2. Lay the skewers on a platter. Drizzle balsamic vinegar over everything. Sprinkle with salt and fresh ground black pepper. Enjoy!

Notes

  • Cut bamboo skewers in half to make larger appetizers.
  • The basil wilts once it’s in the refrigerator but it still tastes good.
  • If you can’t find mini mozzarella balls just cut up small pieces of fresh mozzarella.
Food, mustard seed sentinel

Dole Whip

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The name Dole Whip will be familiar to any Disney fans. Disneyland started serving this fantastic ice cream treat back in 1986 at the Tiki Juice Bar which is part of The Enchanted Tiki Room. The popularity has grown so much over the years it’s now considered an iconic refreshment at the Disney Parks. There’s even Dole Whip merchandise for super fans.

You don’t need to take a vacation to enjoy a Dole Whip. You can make this easy frozen treat at home. All you need is a blender and three simple ingredients. Pineapple juice, frozen pineapple, and vanilla ice cream combine to create a delectable flavorful dessert.

Pineapple soft serve is refreshingly cool and sweet on a hot day, or any day. This version of Dole Whip is absolutely delicious with the same wonderful texture and flavor as the original. Enjoy this delightful frosty treat.

Happy Eating!

For the joy of the LORD is your strength. Nehemiah 8:10

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Dole Whip 

Ingredients

½ cup pineapple juice (4 oz.)

2 cups frozen pineapple chunks (10 oz.)

1 large scoop vanilla ice cream (approximately ¾ cup)

Yield: 2 large servings or 4 small servings 

Directions

  1. Put pineapple juice, and frozen pineapple chunks in a blender and pulse for a few minutes to chop the pineapple. Add vanilla ice cream and blend on medium high until combined. Stop every so often and give it a stir and keep blending until everything is smooth and creamy. 
  2. Place the finished mixture in the freezer for 30 minutes.
  3. Scoop into bowls and enjoy. If you want the iconic swirl, then use a piping bag with a star tip. Pipe into serving bowls just like soft serve.

Notes

  • After you fill your piping bag, place it in the freezer for a few minutes before making each serving. It’s very soft ice cream and melts quickly.
  • You can use fresh cut pineapple. Just freeze it before making the soft serve. 

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You can find this recipe and all my monthly recipes at Mustard Seed Sentinel, Meghan’s Corner. Mustard Seed Sentinel is an online Christian magazine filled with articles on books, entertainment, and so much more. Subscribe today.

https://www.mustardseedsentinel.com/post/meghan-s-corner-dole-whip

Food

Cream Cheese Pound Cake

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This is my favorite pound cake. It’s delicious and easy. I found this scrumptious dessert years ago in Southern Living magazine. I get asked for this recipe every time I make it. I shared this pound cake when I first started writing for Mustard Seed Sentinel, and wanted to share it again with new followers. 

Enjoy this delightful sweet treat. Life is short. Have a piece of cake.

Happy Eating!

Cream Cheese Pound Cake

Ingredients:

1 ½ cups butter, softened

1 (8oz.) package cream cheese, softened

3 cups sugar

6 large eggs

1 ½ teaspoons pure vanilla extract

3 cups all purpose flour

⅛ teaspoon salt

Directions:

1. Preheat oven to 300°

2. Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy.

3. Add eggs one at a time, beating until combined. Add vanilla extract, beat until blended.

4. Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Don’t over mix.

5. Pour batter into a greased and floured 10-inch bundt pan or tube pan.

6. Bake for 1 hour and 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes. Remove from pan, and let cool completely for about an hour.

Notes:

~I prefer to use three loaf pans. Cooking time drops to approximately 1 hour 5 minutes when using loaf pans. You can freeze the loaves. Thaw before serving.

~Reduce the sugar to 2 ½ cups or 2 ¾  if 3 cups is too sweet. It still comes out yummy.

Food, mustard seed sentinel

Overnight Oats

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If you want to change up your breakfast routine try these fantastic overnight oats. They are creamy, delicious, and nutritious. Make individual servings, or make a large batch for the whole week. A few minutes of prep the night before, and you’ve got a healthy meal for the morning. 

Instead of cooking oats on the stove or in the microwave, leaving them to sit for several hours in milk softens them up as if they were cooked. It’s just a non-cooking way to make old fashioned oats. And let me assure you, they are so good. If you love oatmeal then you will love overnight oats.

The sky’s the limit as to what type of toppings you can add. Once you make the base recipe add any fruits, seeds, or nuts of your choosing. The beauty of this nutrition packed breakfast is customizing it to your liking. 

I love the addition of chia seeds since they are loaded with good stuff. Chia seeds are one of the most nutritious foods. They have plenty of fiber, protein, omega-3 fatty acids, and antioxidants. Chia seeds are tiny but they do add some nice texture to the oats.

Overnight oats are beneficial to your health, and they taste really good too. That’s a winning combo. Have fun with this recipe.

Happy Eating!

For we are God’s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do. Ephesians 2:10 

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Overnight Oats

Ingredients

½ cup old fashioned rolled oats

½ cup milk

¼ cup whole milk Greek yogurt

1 tablespoon chia seeds

1 tablespoon maple syrup or honey

Directions 

  1. In a small jar add oats, milk, yogurt, chia seeds, and maple syrup or honey. 
  2. Stir to combine the ingredients. Cover with a lid or plastic wrap.
  3. Refrigerate for at least 2 hours up to overnight.
  4. Stir the oats before serving. Add the toppings. Enjoy!

Notes 

  • Old fashioned oats are ideal. Steel cut oats don’t soften up. Quick oats get soggy.
  • Milk. Use almond milk, oat milk, coconut milk, or any non-dairy milk as an alternative.
  • Yogurt. You can swap out dairy based yogurt for plant based. Or omit the yogurt.
  • Other add-ins. Add vanilla extract or almond extract. Add peanut butter, jams, dried fruits, protein powder, peanut butter powder, cinnamon, nutmeg, flax seed, or anything else you like. Be creative.
  • Add fresh fruit and toppings just before serving. The fruit and nuts will get mushy if they sit mixed in the oats overnight. 
  • Enjoy the oats cold or warm. Just heat them up for a minute or two in the microwave if you prefer warm oats. Both cold and warm are delicious.
  • Use any type of jar or glassware. Make sure to cover with plastic wrap or a lid.
  • You can make a large batch. If you don’t want to make individual servings just increase the ingredients and mix in a large bowl. Cover the bowl, refrigerate overnight, and scoop out the amount you want each morning. 
  • Overnight oats will keep in the refrigerator for up to 5 days.

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Strawberry:

Fresh strawberries chopped 

2 tablespoons strawberry fruit spread

2 tablespoon cashews chopped

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Banana:

Sliced banana 

2 tablespoons peanut butter

2 tablespoons peanuts chopped

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Raspberry:

Fresh raspberries

1 tablespoon slivered almonds

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Blueberry:

Fresh blueberries

2 tablespoons pistachios chopped 

 

 

Go to the link below for this recipe and more. I write a monthly article for Mustard Seed Sentinel called Meghan’s Corner. Mustard Seed Sentinel is a faith based publication that includes recipes, book reviews, and so much more. Check it out and subscribe for great content. 

https://www.mustardseedsentinel.com/post/meghan-s-corner-overnight-oats