Spicy Sweet Chicken Kabobs - Weekend Recipe

This weekend I was to be speaking at the Chicago Flower and Garden Show, both Saturday and Sunday.  I had prepared my Infusions program for Saturday and Blending Herbs for Tea and Cooking for Sunday.  

Infusions is a program I love doing and created especially for the Chicago Flower and Garden Show about 5 years ago.  I decided to turn it into a book to kick off a series of small books called Herbs R Easy.  My lecture participants have consistently said that I make herbs seem easy and I realized it was a great theme.  So I brainstormed 43 different ideas that I can turn into small easy-to-read books on singular subjects all related to herbs. The books easy to digest and the instructions simple to use, making Herbs Easy.

Until we schedule a book launch, you can pick up a digital copy of my book INFUSION, first in the series Herbs R Easy, on my website. Infusion focuses on making herb flavored items, like honey, compound butter, and herbal wine or vinegar.  If you are interested in my new book, check out this link to a digital version.

This recipe is great if you make an herb infused honey, especially one made with pineapple sage or ginger. 

Spicy Sweet Chicken Kabobs

1 14-ounce can pineapple chunks, drained

1 medium red pepper  

1 Tbls vegetable oil

1/4 cup soy sauce

1/4 cup of honey, plain or herbal

1/4 tsp ginger, powdered

1/2 tsp granulated garlic

1/4 cup pineapple juice

4 skinless boneless chicken breast halves

Directions:

Cut each chicken breast into 1-inch cubes. Combine oil, soy sauce, honey, pineapple juice and powdered ginger and garlic in a large zip seal bag and add chicken. Marinade the chicken in the sauce overnight.

Dice red pepper and drain pineapple.  Then alternately thread marinated chicken, pepper and pineapple onto skewers.  Brush kabobs with any remaining marinade and discard what is left over. Broil, about 6 inches from heat source, 12 to 14 minutes, turning and brushing. 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr)

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - StirFry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Flavored Salt How Tuesday -- and a blog change

With everyone, including myself, at home so much these days, many folks are trying to fill the time with activities and taking advantage of the forced break to learn something new.

I thought I would change the things I had planned for the blog for the next few months to easy recipes, herb activities and even a few herb-related crafts.  With Mother's and Father's days coming, you might even be able to make a gift for someone special.

Today is How to - normally I do these on Tuesday's but yesterday was election day and I was a bit preoccupied as I work as an election judge.

So today I am going to demonstrate how to make an herbed salt.

I've shown in the past how to make Herbed Sugar, but this technique is a bit different.  For this you need fresh herbs and some salt.  Sea salt or kosher salt will work equally well.  I avoid regular table salt because it sometimes had additives, but it will work in a pinch.  You can use any combination of herbs you want, but I always recommend using the herb blending rules which say you sort herbs into three categories, sweet, savory and pungent, then start with groups of three to find your blending basics in terms of flavors.

For this infused salt I actually used five herbs and broke one of my cardinal rules using two pungent together.  I could get away with it because I added a second savory as well.  The reason I used two savories, is I wanted the salt for using on grilled meats, so I needed more pungent herbs.  However, you can choose to leave out one of the pungent herbs if you don't like stronger flavors.

Making Herbed Salt

Ingredients:
Kosher Salt
Fresh Rosemary
Fresh Chives
Fresh Oregano
Fresh Thyme
Fresh Sage

Materials:
Parchment paper
Baking sheet

Directions:
Step 1 - Line the baking sheet with parchment and cover with salt, about 1/4 to 1/2 inch deep.

Step 2 - Snip, chop or mince the herbs over top of the salt.

Step 3 - Stir herbs into salt and allow to infuse for about a week.

Step 4 - Sift out the herbs and enjoy the flavored salt.

Here is the How to:

Spread the salt then begin to chop the herbs into the salt.  How you chop up a fresh herb depends on the herb.

Chives, which are long thin and hollow are best cut with a sharp pair of scissors.  Using a knife tends to crush or bruise the chives making them mushy.

Thyme leaves are small the fine stems are not very tasty, so all you need to do is strip the leaves from the stem and can use them whole.

Oregano can be minced with a knife, but I like to use my garden scissors instead.  I chopped the leaves and the soft stems because both are flavorful.

For rosemary, you first need to remove the fronds or needles from the stem.  You can use a mezzaluna rocking knife to chop them fine.  A chef knife and use the hold the tip and move over the needles method of chopping.  Since I already had my scissor out I just snipped them into the salt.

To cut the sage you use the same methods you would use for basil leaves. You create a chiffonade.
To do that you stack the leaves and roll them into a coil.

Then lay the coil on the cutting board and chop the coil of leaves into thin strips.  Take the strips and chop those in the other directions to make a fine mince.

Sorry to take the photo I just grabbed the first knife I touched and it was serrated.  You should not cut herbs with a serrated blade.  Always use a flat blade.

Then stir the herbs into the salt.  I used my fingers.  Let it sit out with a piece of parchment over the top and stir again very day or so for about a week.

Once the herbs are dry , sift out the herbs to get a clear white salt with all the flavor of the herbs you stirred in.

What struck me the most about the drying process is the herbs are dry to the touch, but still the same bright green color as fresh herbs.

So grab a few fresh herbs from your garden or grocery store and a box of salt (I think they still have these two items in stores) and get chopping and stirring.

And jar some up for Dad for Father's Day as this is the perfect for the grilling specialist in your family!

Winter Rose petal Salad with Orange Vinaigrette - Weekend Recipe

The Chicago Flower and Garden Show includes my program on Edible Flowers today around Noon, so I thought I would share with you a great salad that you can make for your weekend.  Celebrate Spring is here and that flowers will soon be blooming, assuming it every stays warm!!

Wish me luck in Chicago and enjoy this recipe.

Zuzu’s Petals Winter Salad with Orange Vinaigrette

Orange Vinaigrette:

1/4 cup freshly squeezed orange juice

1 teaspoon orange zest

2 tablespoons balsamic vinegar

1/4 cup olive oil

2 tablespoons honey (or maple syrup for vegan)

1 teaspoon black sesame seeds

1 teaspoon poppy seeds

1/2 teaspoon salt

1/2 teaspoon rosemary

1/4 teaspoon pepper

Salad:

petals from 4 large roses, washed and torn

4 cups fresh green leaf lettuce, shredded

1 medium ripe avocado, sliced

1 large gala apple, cored and sliced

1/2 cup dried cranberries

1/4 cup pomegranate arils

1/4 cup walnuts, roughly chopped

1/4 cup slivered almonds

Directions:

Orange Vinaigrette: Combine all ingredients for vinaigrette in a jar with tightly fitting lid and shake well. If not using immediately, store in refrigerator for up to 1 week. Shake well before serving.

Salad: Toss ingredients together in a large bowl and drizzle with desired amount of orange vinaigrette then pour into a serving dish with salad tongs. Alternatively, for a prettier plate, divide and layer the ingredients between 4 to 6 plates and serve with dressing on the side.

Serves 4 to 6

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Chicago Flower and Garden Show – worth a visit

 

2012

Brought back after years of non-existence, the Chicago Flower and Garden Show has spent several years creating a perfect combination of learning, experiments, commercial information and knowledge.  I have attended for several years starting out as a blogger in 2012 and moving to a speaker as well as reporter beginning in 2017.

  

                            2017

There are several ways to enjoy the Flower and Garden Show in Chicago March 20 to 24, 2019.  Held at Navy Pier, the event includes vendors  and show gardens of course. 

A display completion from the garden club members of the Illinois Garden Clubs as well as free (included in your ticket) garden seminars, garden related demonstrations and culinary demonstrations can be enjoyed throughout the venue.  

Along with kids’ activities and potting parties where you can sign up to create potted plant arrangements, there is so much to do you need to spend the whole day and the ticket price of $20 for a day is very reasonable.

The sponsor is Bernie's Book Bank - an organization that focuses on bring books to underserved communities, children and individuals.  Love them!  They sent me some swag last year! 

For details of all the programs and events check out their website: chicagoflower.com

Learn About Gardening

The informational portion of the event can be found in three presentation areas:

Seminar Series – everyday Learn from horticultural experts from a multitude of different professions during our free seminars every day of the show. With a wide range of interesting topics being offered, you’re sure to leave this year’s show excited, educated and inspired.

Gardening Live! stage -- Three times each day experience the biggest presentations of the show on the Gardening Live stage in the center of the venue. Watch and learn from the top professionals in horticulture as they present on exciting green topics, three times a day.

Garden Gourmet -- Four times each day you can watch Chicago’s culinary elite share their secrets on creating savory dishes from natural and home-grown ingredients during our Garden Gourmet presentations. Leave with plenty of fresh ideas for your own garden produce!

Backyard Patch Sharing about Herbs

I (Marcy Lautanen-Raleigh) will be presenting at the  Chicago Flower and Garden Show on two different days.  You can learn to make Herbal Infusions at 4:00 pm on Thursday March 21 on the Gardening Live! stage.  On Friday I will present a program on Edible flowers (at 12:15) followed by one entitled Unusual, Exotic and Medical Herbs (1:45pm). Local Radio gardening personality Mike Nowak will be broadcasting live on Sunday, March 24.

Single day tickets are $20 and evening tickets from 4 pm to closing are $10.00.  You can order tickets online.