Chili Lime Chicken Kabobs

Ingredients

Recipe found at Allrecipes Here


we actually just marinated the chicken breast whole, grilled it and ate it on tortillas with hot sauce, DELICIOUS.. a must try, look how juicy it is :)

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

Directions

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Burger or Hot Dog Buns

Burger or Hot Dog Buns

recipe from AllRecipes

Ingredients

• 1 cup milk
• 1/2 cup water
• 1/4 cup butter
• 4 1/2 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 egg

Directions

1. In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
2. In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
4. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
5. For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

Tender Potato Rolls

Tender Potato Rolls

recipe from AllRecipes

Ingredients

• 1 medium potato, peeled and diced
• 2 cups water
• 1 (.25 ounce) package active dry yeast
• 1/4 cup honey
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons salt
• 1 egg, lightly beaten
• 6 cups all-purpose flour

Directions

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid. Set cooking liquid aside to cool to 110 degrees F-115 degrees F. Mash potato (don't add milk or butter); set aside.
2. In a large mixing bowl, dissolve yeast in warm cooking liquid. Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 7-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375 degrees F for 20-25 minutes or until golden brown. Serve warm.

Perfect Potato Salad

Perfect Potato Salad
recipe from: My Kitchen Cafe

Perfect Potato Salad

*Serves 6-8

Dressing:
2 cups mayonnaise (I use Best Foods/Hellmans Light Mayo with great results)
2/3 cup buttermilk
1 1/2 teaspoon dried parsley
1 teaspoon salt
1 1/2 teaspoons minced dried onions
1 1/2 teaspoons garlic salt
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 tablespoons yellow mustard

The easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.

Salad:
5 pounds potatoes (I prefer to use red potatoes or yukon gold potatoes because I like their firm non-grainy texture)
1 cup sliced olives
10 hard-boiled eggs*, diced

Peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.

*For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.

Banana Snack Cakes

Banana Mini Chip Snackin' Cake

recipe from Grumpy's Honey Bunch
stop by he blog and sign up for the newletter :)

I didnt have any choc chips so I used some chopped walnuts, VERY good, I also put some cream cheese icing on mine, I shouldnt have because it didnt need it but daughter wanted it

1 1/2 cups all-purpose flour

2/3 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 ripe bananas, mashed

1 egg

1/2 cup unsalted butter, melted

1/4 cup milk

1 cup mini chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix flour, sugar, baking powder and salt. In a separate bowl, combine bananas, egg, melted butter and milk. Stir banana mixture into flour mixture until blended. Be careful not to over mix. Stir in chocolate chips. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 minutes, or until a toothpick inserted into center of cake comes out clean.

Flour Tortillas

SOOO far from perfect but the best Ive made so far WOot WOot Im soo excited :)



Flour Tortillas

Makes 12 tortillas
Recipe from the Authentic Mexican Cookbook
by Rick Bayless
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INGREDIENTS
3/4 pounds (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons lard or vegetable shortening, or a mixture of the two
3/4 teaspoon salt
about 3/4 cup very warm tap water
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DIRECTIONS
1. Make the dough. Combine the flour and fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated. Dissolve the salt in the water, pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps rather than a homogeneous mass. If all the dry ingredients haven't been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be medium-stiff consistency -- definitely not firm, but not quite as soft as most bread dough either.

2. Rest the dough. Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).

3. Roll and griddle-bake the tortillas. Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.