WITH THOUGHTS OF COMING SUMMER ... HONEY LIME & SRIRACHA CHICKEN SKEWERS

"If a June night could talk, it would probably boast it invented romance."

~ Bern Williams

Perfect evening for romantic supper ...

'Remains of the Day'

(Hubbard Lake, MI)

HONEY LIME & SRIRACHA CHICKEN SKEWERS

~ Perfect 'Simple One Plate Supper' for a sharing lovely evening with friends.

(from Once Upon a Chef - http://www.onceuponachef.com)

3 Tbsp. Soy Sauce

1/4 Cup plus 2 Tbsp. honey

1 Tbsp. vegetable oil (I used extra-virgin olive oil)

1 tsp. lime zest, from one lime

3 Tbsp. fresh lime juice, from 2 limes

4 peeled and chopped garlic cloves

1 1/2 square inch piece roughly chopped fresh ginger

1 1/2 Tbsp. Sriracha Sauce

1 1/3 tsp. salt

2 1/2 pounds boneless skinless chicken (thighs) breasts, trimmed and cut into 2-inch chunks

2 Tbsp. chopped cilantro, plus more for garnishing platter

Limes, sliced into wedges for garnishing (optional)

Note: We also added fresh mushrooms, onion wedges, and tomato wedges to the skewers)

In blender, combine soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of marriage into small bowl; cover and refrigerate until ready to serve (this will be your sauce).
Combine chicken and remain marinade in large Ziplock bag and seal tightly. Place in bowl (in case of leakage) and marinate in refrigerator for at least 6 hours for overnight.
Remove chicken from marinade and thread onto skewers, folding the pieces in half if long and thin.
Be sure grill is clean, then preheat to medium high heat. To grease grill, lightly dip wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill chicken kabobs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 - 15 minutes. (Keep an eye on it ... if they are browning too quickly turn heat down.
Transfer skewers to platter. Warm up reserved marinade in microwave (or on stove) and either drizzle over top or pass alongside. Scatter chopped cilantro over top and garnish platter with lime wedges and cilantro springs. (serves 4-6)

(Served with sautéd Rice Pilaf)

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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