Archive for the ‘On A Stick’ Category

Bacon Wrapped Chicken Skewers

01 Jan

Brought to us by Jessica and Jason

Three boneless, skinless chicken breasts, cut into 1/2 inch strips
One package bacon (I use Fletcher’s hickory smoked stuff)
2/3 cup packed brown sugar
2 tablespoons chili powder
1/4 teaspoon cayenne pepper
Bamboo skewers

Heat the oven to 350 degrees. Spray a broiler pan with Pam.

Mix up the brown sugar, chili powder, and cayenne pepper, and pour onto a plate.

Cut the bacon slices in half. Wrap a half slice of bacon around each piece of chicken, pulling it kind of tight. Thread the bacon-wrapped chicken onto a skewer, making sure to poke each end of the bacon so it stays on. Place three pieces of bacon-wrapped chicken on each skewer.

Dredge each skewer in the brown sugar mixture, and place on the broiling pan.

Cook for 30-35 minutes, until the bacon is crisp and the chicken has NO pink inside.

Let ’em sit for a few minutes before serving.

Source: The Hazel Bloom


Asian Flank Steak Skewers

01 Jan

Brought to us by Jason and Jessica

1 1/2 lbs flank steak, sliced thin
1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
2 cloves minced garlic
1 tsp fresh ginger
1 tsp sesame oil
1 lime, juice of

Soak wooden skewers in water about 30 minutes to prevent burning. Marinate the steak in all the ingredients for about 1 hour or more.

Discard marinade and thread the sliced steak onto the skewers.

Heat your grill or grill pan to high heat; when hot grill a few minutes on each side until browned and cooked though.

Makes about 24 skewers.

Source: Skinnytaste


Honey Mustard Chicken Skewer

01 Jan

Brought to us by Jason and Jessica

 In a bowl, pour 1/2 cup honey, 1/4 c olive oil (or you can do melted butter- honestly it tastes the same to me but olive oil is much better for you) 3 TBSP Dijon mustard, 1 tsp curry powder, salt, and cracked pepper. You can marinate chicken pieces, or breasts in this, and bake it at 350 for half hour… or you can skewer tenders like we did and use it as a basting BBQ sauce.  (That’s my favorite way to use it.)
 It takes five minutes to mix and I always have the ingredients on hand.  Then I snipped some fresh sage and oregano and sauteed a couple of zucchinis and mushrooms in some olive oil.  It was perfect and we ate outside in the sunshine.

Source: Lemonade Makin Mama