Honey Chicken Skewers

We are heading scandalously fast towards the end of summer, and so I am sending the Southern husband out to the grill at every available opportunity.  I'm not sure why, since he is perfectly wonderful about grilling in a snowstorm.

But nevertheless, grilling just isn't the same when it's not summertime, so our grill is getting a lot of action.  This recipe is a fun, eat-with-your-hands deal that is ready in absolutely no time.  You need to pick yourself up a packet of those thin wooden skewers, and be sure to give them a good soaking in water before you put the chicken strips on them.  As you can see from the picture, even soaking wet they still got a little charred.  Which is fine - you just want them to hold together for the most important part, which is the EATING.

But before you get to the eating there is the making.  You cut up chicken breasts into strips and thread them on to your skewers.  Fire up the grill and cook them for about 3-4 minutes, then flip 'em over and baste them with a quick sauce of ketchup, honey and soy sauce...and that's it!  I put a few ears of corn on the grill alongside the skewers and 10 minutes later we were digging in.  So keep that grill going as long as you can....

Honey Chicken Skewers, adapted from Real Simple

• 1/2 cup ketchup
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds boneless, skinless chicken breasts
• kosher salt and pepper
• canola oil, for the grill
• 6 ears corn, shucked
• 1 tablespoon unsalted butter, cut into pieces

1. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside. 

2. Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. 

3. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking. 

4. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. 

Serve with the chicken. 

 Click here for printable recipe

Meatloaf Sandwiches

You know, I really wondered about this one. I found the recipe in one of my favorite places, the Everyday Foods magazine, and at first I thought, this sounds like a fun use for leftover meatloaf. And then I read it more closely and realized that the recipe called for making the meatloaf specifically for the sandwiches.

Hmm. Meatloaf-making is not a short process. It's not hard, but it's not short. So in my house, that automatically turns it into a Sunday dinner. So I did a little bit of agonizing about serving the family sandwiches for Sunday dinner. We are a little fast and loose about where and how we eat during the week (eat dinner on the couch while watching Glee? Sure, we can do that!) but on Sundays I do insist on the dining room, the candles, all family members present and accounted for, etc. So...sandwiches? The dog promised me it would be okay, so I went for it.

And oh my goodness. This meatloaf is laced with both horseradish and shredded cheddar cheese, so it is already way ahead of most of its meatloaf brethren. The recipe calls for letting it sit for abut 15 minutes after it comes out of the oven, so by the time it makes it into the sandwich it is still plenty warm, but firm enough to stay intact as you lay it upon some nice country bread and anoint it with ketchup, thin sliced dill pickles and a layer of romaine lettuce.

Meatloaf Sandwiches. It's what's for Sunday dinner. Oh yes.

MEATLOAF SANDWICHES, adapted from Everyday Foods

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 tablespoons tomato paste
• 1 1/2 pounds ground beef chuck
• 1 cup crush saltines (15 crackers)
• 1 cup grated cheddar
• 3 eggs
• 2 tablespoons horseradish
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Country style bread
• Lettuce
• Sliced dill pickles
• Ketchup

1. Preheat oven to 375.

2. Heat oil in skillet over medium heat and add onions. Cook 5 minutes until softened. Add tomato paste and stir constantly for 3 minutes.

3. In large bowl, combine beef, onion mixture, crackers, cheese, horseradish, Worcestershire, salt and pepper.

4. Line a baking sheet with parchment and shape beef mixture into a 9 inch loaf. Bake unti cooked through, about 45 minutes. Let rest for 15 minutes.

5. Cut into thick slices and place on bread with pickles, lettuce and ketchup.

Click here for printable recipe