Monday, May 7, 2012

Grilled Kiwi Chicken

Kiwi Chicken with Kale Chips and Crowder Peas
My husband is the one who actually prepared this super flavorful Kiwi Chicken.  I was not feeling well this past weekend so he decided to make dinner. I gave him the original recipe from the March issue of the Rachael Ray magazine EveryDay as a guide.  

Of course he did not stick to the recipe, but we never do.  Here is my husband's version of Kiwi Chicken.

Grilled Kiwi Chicken

4-6 Chicken thighs
salt and pepper
1 Clove of garlic, minced
3 Kiwis
1 Tbsp honey
2 Tsp olive oil
1/2-1 Tsp jalapeno, chopped (more if you like it spicy)

Salt and pepper each side of the chicken and grill chicken until done.

While chicken is cooking, saute garlic in olive oil over medium heat.  

Peel kiwis and press through a fine-mesh sieve (we used a fruit strainer) to extract all the juice.  

Place remaining kiwi flesh into a mini chopper and puree.  Add kiwi juice, garlic oil, honey and jalapeno, puree to combine.

Serve sauce over chicken and add chopped kiwi if you like.  This sauce was amazing!

Wednesday, May 2, 2012

Strawberry Sorbet Smoothie

You gotta love our 1971 Archies Glasses
As you may have read on some of my previous blogs, I have two really large buckets of freshly picked strawberries.  This week it has been my mission to find healthier recipes that incorporate strawberries.

I did find a No Sugar Strawberry Preserves recipe that I love and I also came across this Strawberry Sorbet recipe that I thought was very refreshing.  My kids did not like it though, but that was no surprise since they really don't like smoothies.

The original recipe called for a dabble of peanut butter on top of the smoothie, but after tasting it I don't believe you really need it.

The Strawberry Sorbet Smoothie is light and delicious so don't let the picture deceive you.

Strawberry Sorbet Smoothie


2 Cups frozen strawberries
2 Tbsp honey or agave nectar
3/4 Cup orange juice
3 Tbsp lite coconut milk
Couple dashes of cinnamon
Dabble of peanut butter or Nutella - optional

Combine first 5 ingredients in a Vitamix or food processor until smooth and serve with a dab of peanut butter if desired.

Serving size 4

Play Dough

 Okay, I know this is a food blog, but since play dough is made with edible components (Not that you should eat it, but if you do I guess it would be okay), I thought I would post a homemade recipe for it.

My play dough did not produce the dark green I was looking for so next time I think I would add more food coloring.

 Play Dough


2 Cups flour
2 Cups water
1 Cup salt
4 Tsp of cream of tartar
A few drops of food coloring

Cook all ingredients in a large saucepan until thick.  Stir constantly and scrape the bottom of the pan often.  The dough will be a little lumpy and somewhat dull.  After the dough pulls away from the sides and starts to look dry you can remove.  Pour out onto counter and knead like cookie dough.  Let the dough cool completely and store in a Ziploc type bag.