Tag: summer recipes

Food

S’mores Bars

meghanewhite

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I love s’mores. When our kids were little, camping was a summer tradition that included campfires and s’mores. There is something so heavenly about toasted marshmallow and chocolate sandwiched between two graham crackers. Kuddos to a Girl Scout troop leader, from many years ago, for creating this lovely treat. It’s now a classic.

I have been experimenting with these wonderful bars since last summer. I wanted all the goodness of a s’more without the use of a campfire. After many attempts and tweaks, I feel good about sharing this winning dessert with all of you. It’s so simple, yet full of the perfect amount of sweetness to put a smile on your face.

No fire is required, just the heat of your oven. The Hershey chocolate bar is essential to get that nostalgic taste. Feel free to use chocolate chips if you prefer. Use as much or as little marshmallows. Tweak the toppings to your liking. Bring this to a barbecue or a potluck for a fun treat. To all my s’more loving friends out there, you will love this one. Enjoy!

Happy Eating!

Blessed are the peacemakers: for they shall be called the children of God. Matthew 5:9

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S’mores Bars

Ingredients

3/4 cup salted butter ( 12 tablespoons) softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg yolk

2 sleeves of graham crackers ( use 14 for the crust and the remaining 4 crackers for the topping)

6 Hershey chocolate bars (regular size)

10 oz. bag of mini marshmallows

Instructions

  1. Preheat oven to 350°. Line a 9 x 13 pan with parchment or aluminum foil.
  2. Place 14 graham crackers for the crust in a food processor to make fine crumbs. Break up 4 graham crackers into bigger chunks and save for the topping.
  3. Using a hand mixer, cream butter and sugars. Add the egg yolk, and the graham cracker crumbs. Mix until combined. Press the crust mixture evenly into pan.
  4. Bake crust for 20 to 25 minutes, until lightly brown. Let cool for 5 minutes.
  5. Place 6 Hershey bars on the hot crust. As the chocolate melts use a rubber spatula to spread out evenly.
  6. Sprinkle approximately 1 to 2 cups of the marshmallows on the melted chocolate. Now sprinkle about half of the broken graham cracker crumbs on top. Add another 1/2 to 1 cup of marshmallows on top of that. Now add the remaining graham cracker crumbs.
  7. Change the oven to broil on low. Put the bars under the broiler for 2 to 3 minutes depending on how toasted you want the marshmallows. Stay by the oven and watch. Marshmallows can burn quickly. Let cool. Cut into bars and enjoy!

Notes:

  • Place the warm bars in the fridge to speed up cooling.
  • Spray a knife with cooking spray for easier cutting.
  • Store at room temp to keep the marshmallows soft.
  • Extend the foil or parchment over the edge of the baking dish and then pull the bars out when you are ready to cut.
  • Use as much or as little marshmallows as you prefer.
  • If you don’t have a food processor, use a freezer bag and a rolling pin to smash the graham crackers.

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Food, mustard seed sentinel

Teriyaki Chicken Kabobs

meghanewhite

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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, Uncategorized

Mexican Street Corn

meghanewhite

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It’s corn season and this recipe is so delicious. If you are looking for a fun side dish at your next barbecue give this one a try. Mexican street corn, or elote, is a common street food south of the border. It’s coated in a flavorful creamy sauce and topped with cotija cheese. You may have had this at local fairs or markets in the U.S. I love corn on the cob in the summer. Fresh, local, and so good with butter and a little salt and pepper. After trying this recipe I may never go back to plain butter.

You can do all of the prep the night before your cookout. Mix up the creamy sauce and have the corn husked and ready to go. I tied off the husks with some twine to create a pretty Pinterest-worthy handle. That’s not necessary though. If you don’t want to go through the trouble, just remove all the husks and grill. I cooked my corn on a grill plate on my stove top. It worked great if you’ve got one.

I highly recommend elote for corn lovers out there. It’s yummy, messy, and fun. Go ahead, mix things up at your next summer gathering. Your guests will thank you for it. The link to my column is below. Thanks for stopping by. Enjoy!

Love you all,

Meghan

 

https://www.mustardseedsentinel.com/post/meghan-s-corner-mexican-street-corn