Homemade Tortilla Chips

1 pkg soft tortillas (corn or flour), cut into wedges
Oil for frying (try corn oil)
Salt

Pour enough oil in a cast iron skillet to come about half-way up the pan. Heat the oil until it is about 350 degrees.
Carefully drop in the tortilla wedges and fry until they are crispy and golden brown.
Remove with a slotted spoon or tongs, drain on a wire rack over a paper towel. Season with salt immediately.
Serve with you favorite salsa and enjoy!

*I am a big fan of tortilla chips, but I am NOT a big fan of paying close to $5.00 for a bag that ends up being only half-full of them. I discovered I could make my own by accident. I was trying to make empanadas, and it just wasn't working out, so I just threw in the tortillas by themselves. Turns out they were better than any chip I could ever get from the store! I also make my own salsa (recipe coming soon!), and these go great with that. I hope you try it yourself at home and love it as much as I do.
(If you are a fan of those chips that have a "hint of lime," squeeze a little fresh lime juice over the chips before you salt them.)

For nothing is impossible with God. Luke 1:37

Aubrey's Best Chicken Soup

(Makes about 4 1/2 quarts)
2 tbsp butter
1 tbsp olive oil
3 carrots, chopped
3 celery stalks, chopped
1 shallot, chopped
2 garlic cloves, chopped
4 quarts chicken stock (homemade is best)
About 2 cups cooked chicken, shredded
1 bay leaf
1/2 box pasta (any shape: macaroni, orzo, ditalini, linguine, whatever!)
Salt & Pepper to taste
1 small bunch fresh parsley, chopped fine

In a large stockpot, melt the butter with the olive oil over medium heat. Toss in the carrots, celery and shallot and season with salt. Sweat the vegetables until they just start to get soft, and shallot is translucent. Toss in the garlic and cook for another minute.
Slowly pour in the chicken stock. Cover, and heat until stock comes to a boil, stirring occasionally. Once it is boiling, add in the pasta and boil until pasta is soft - about 10 minutes.
Add in chicken, salt and pepper to taste, and cook for another minute or two. Turn off the heat and toss in the fresh parsley. Add more salt if needed.
(Don't forget to take out the bay leaf - or leave it in, and whoever gets it in their bowl has to do the dishes!)

*If there was one thing I could cook for the rest of my life, it would be soup. I love to make soup. The great part is that you can pretty much do anything you want with soup - from savory to sweet. Plus, making soup is so easy, you will never want to buy soup from a can anymore. That's why I like to make a huge pot like this and then freeze the leftovers to have soup anytime! Get the kids involved too by letting them help you put in all the different ingredients. Or, let them stir the soup once in a while. Making soup is a great way to get kids helping out in the kitchen!

Every word of God is flawless; he is a shield to those who take refuge in him. Proverbs 30:5

Green Beans with Bacon

1 bag of frozen, whole green beans, thawed
About 4 strips of bacon, diced (the thicker the slices, the better)
Salt & Pepper to taste

In a large skillet, fry the bacon until crispy. Remove from skillet with a slotted spoon and drain on a paper towel. Set aside.
In the same pan that you fried the bacon in, leaving about 1 tsp of the bacon fat in the pan, toss in green beans and saute until cooked - being careful not to over-cook, or else they will get mushy!
(Don't turn off the heat yet!) Add the bacon back in with the green beans. Season with salt and pepper. Toss to combine.
Serve immediately.
(Makes 3-4 side dishes)

*Unless you are a vegetarian, you will probably agree with me when I say, "bacon makes everything better!" This side dish is a great (and easy) addition to any meal. I like to serve it during the holidays because it kind of livens up an otherwise bland vegetable side dish. Don't like bacon, or trying to be more health conscious? Try using turkey bacon, or even fried tofu! This dish also works well with peas or broccoli instead of green beans. Yay bacon!

Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead. 1 Peter 1:3

Shredded Chicken BBQ Sandwiches

2 whole carrots, cut into big pieces
2 celery stalks, cut into big pieces
2 shallots, cut in half - skin on
2 cloves of garlic, skinned, but not chopped
4 chicken pieces, bone-in
2 chicken bouillon cubes
2 sprigs of fresh rosemary
4 cups water
----
BBQ Sauce
Buns
Cheese (optional)
Coleslaw (optional)

Place everything except the last 4 items in a slow cooker. Make sure the water covers everything, if not, add a little more. Put the lid on and set it for 4 hours.
When the slow cooker completes the cooking, remove the chicken pieces and shred them with a fork (or better yet, with your hands - let it cool a little first!) into a large bowl. Toss the shredded chicken with BBQ Sauce to coat (add as much as you like).
Scoop the chicken onto a bun, top with cheese and/or coleslaw, and enjoy!

*I LOVE this dish. I mean, I LOVE it! Not only is it super tasty, but requires very little effort. Set it in the afternoon and it's ready by dinner-time. I like to use a spicier BBQ sauce and top it with coleslaw to cool it down and add a nice crunch.
The best part of this dish? It makes it's own chicken broth to be used later for soup! You know, if that's what you're into.

Whatever you do, work at it with all your heart, as working for the Lord, not for men, since you know that you will receive an inheritance from the Lord as a reward. Colossians 3:23 & 24

Eggplant Parmesan

This recipe comes from another one of my favorite TV Chefs Mario Batali - however, it is modified slightly to accommodate tomato allergies, and also has provolone cheese instead of mozzarella. Please note the temperature changes in the oven during the cooking process!

1 large eggplant, sliced into thin discs
1 1/4 cup bechamel sauce (recipe follows)
1 bunch of fresh basil, chopped
4 slices of provolone cheese
Grated parmesan cheese
About 1/4 cup toasted breadcrumbs
Salt and pepper to taste

For the Bechamel Sauce:
1 tbsp butter
1 tbsp AP flour
1 1/4 cups whole milk
Salt, pepper and nutmeg, to taste

Melt the butter in a small saucepan and whisk in the flour for about 1 minute to cook out the raw flour taste. Slowly whisk in the milk and stir over medium-low heat until sauce has thickened. Season with salt, pepper and a pinch of nutmeg.
---------------------------------------------------------------------------------------
Spread the eggplant slices in one layer over a baking dish brushed with olive oil. Season with salt and pepper. Bake at 450 degrees for about 15 minutes, or until golden brown on top. Remove from oven and allow to cool.
In a 9x12 glass baking dish, take the 4 largest slices of eggplant and space them out evenly in the dish. Cover with about 2 tbsp sauce, a pinch of the basil, 1 slice of provolone cheese, and a sprinkle of parmesan cheese. Repeat with the smaller slices, until you have built 4 little stacks of eggplant. Cover the tops with sauce and cheese. Sprinkle the toasted breadcrumbs over the top and drizzle a little bit of olive oil over the top. Bake uncovered for 20 minutes at 350 degrees or until cheese is melted and golden brown on top.
Serve hot or room temperature.

*I confess, I am not a huge fan of eggplant, but this recipe is a winner. It is a modern twist on a classic, and it is just as tasty, if not more. Since the eggplant is not fried, the dish is not as "heavy" as with traditional eggplant parm. This is a great vegetarian dish as well. We got the eggplant from a roadside vegetable stand out in Lambertville, NJ. Trust me on this, buying fruits and vegetables from farmer's markets is the best idea. Not only is it cheap, but it is much better quality. And of course, it's Jersey fresh!

Therefore, since we have been justified through faith, we have peace with God through our Lord Jesus Christ. Romans 5:1

Blueberry Muffins

*This is actually TV Chef/Host Alton Brown's recipe, but it's so darn good, I wanted to share it with you all!

2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins

Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

*There is a short window of time in Jersey when the blueberries are cheap. When that time period rolls around, I stock up. Evan LOVES blueberry anything - pie, muffins, streudel, even blueberry wine! I buy lots, and then freeze them. I like to surprise Evan with a blueberry pie in the winter.
Jersey blueberries are great - plump, juicy and oh-so-tasty. The yogurt in this recipe make the muffins moist and tender. I ramped up the blueberry flavor by using blueberry yogurt (the fruit on the bottom kind). The batter will look lumpy when you stir it, but trust me, it works. I also added can sugar to the top of the muffins to add a little crunch and sweetness, and to make them look pretty :)

Pleasant words are a honeycomb, sweet to the soul and healing to the bones. Proverbs 16:24

Jersey Fresh Tip #2

THE KNIVES MAKE THE CHEF

Having a good set of knives is crucial, say it with me, crucial to being a skilled professional in the kitchen. I'm not talking about those things you use to butter your bread with, I'm talking about knives you use to prep food with.
There are 5 knives that are extremely important to have in your arsenal of cooking utensils, and a few others that I consider good to have, but optional. In no particular order, they are:

#1 - The Chef's Knife.
The chef's knife comes in a variety of shapes and sizes. Personally, I prefer the shorter 8-inch variety as my hands are small and it is easier for me to work with. Use the chef's knife for just about anything--trimming up meat, chopping veggies, mincing onions, garlic, herbs, etc. You get the idea. This is your "all-purpose knife."

#2 - The Santoku Knife.
The Santoku is a version of a chef's knife, but if you notice, the tip is not pointy, it curves down. I LOVE this knife because it is very easy to handle and is generally more controllable than a chef's knife. You can use a Santoku for just about anything that you use a chef's knife for - it's really all about your preference.

#3 - The Paring Knife.
A versatile little knife that can be used for cutting fruits and veggies, and other small jobs. You can also use this to (carefully!) peel skin from fruit and veggies.

#4 - The Bread Knife.
This knife should have a nice serrated edge for easily slicing through bread and other tough foods. I have two sizes, one 8-inch and one 6-inch for different size jobs. Smaller bread knives are also good for slicing delicate tomatoes.

#5 - The Steak Knife.
Exactly what it sounds like. This knife resembles a bread knife in that it should be sturdy and have a serrated edge. Great for slicing through any cut of meat.

OPTIONAL KNIVES TO HAVE
#6 - The Boning Knife.
This is mostly used for taking bones out of fish. Unless you work with whole fish a LOT, this knife isn't really necessary. If you do have one though, the blade should be sharp and flexible. Go with one of the higher-end brands.

#7 - The Vegetable Chopper.
One of my personal favorites, but is optional if you already have a chef's knife or Santoku knife. This knife does not have a point, should be REALLY sharp, and has a rectangular blade. Used for quickly chopping through vegetables with ease.

#8 - The Meat Cleaver.
Unless you like to butcher your own meat, this knife is fun and intimdating, but ultimately not necessary in a home kitchen.

As you might expect, it is a good idea to keep your knives as sharp as possible. You can sharpen them yourself, or take them to a professional to be sharpened. Sharp knives make for fast, easy work. As always, be careful when handling knives of any shape and size (I have been victim to many a cut in the kitchen). It's always best to spend a little extra on the better brands of knives because they are better quality. Quality equals durability and longevity. If you're replacing knives often, you probably aren't buying a good brand.
Lastly, don't be scared to use knives in the kitchen! I would much rather use a knife for something than have to lug out my food processor and have to clean that whole thing later. Start slow, and before you know it, you'll be a chopping and dicing pro!

For the word of God is living and active. Sharper that any double-edged sword. Hebrews 4:12a

Where's the Desserts?

If you know me at all, you know that I am NOT a baker by any stretch of the imagination. Yes, I have attempted baking many times, and sometimes have even been successful (see "Rhappleberry Pie" for proof). But you will notice that desserts may be few and far between here on Jersey Fresh. Most of the time, I do my baking courtesy of the Pillsbury brownies from a box, or the Duncan Hines cake from a box...you get the idea.

Fear not though! I will be attempting to bake more, and will feature those recipes here when I do. (I did make a mean batch of black and white chocolate chip cookies a few weeks ago.)

So, if you are looking for dessert recipes, stay tuned. Who knows what I will come up with!

Parmesan Crusted Chicken Paillards

2 chicken breasts, pounded flat
1 cup dried breadcrumbs
1/8 cup grated parmesan cheese
1 small bunch minced fresh herbs (parsley, basil, thyme, whatever!)
Zest of 1 lemon
Salt and pepper, to taste
1 egg beaten
Olive oil for frying

Pound the chicken breasts to about 1/2 thickness. Set aside. Mix the breadcrumbs, cheese, herbs, salt and pepper and lemon zest together in a bowl. Transfer to a large plate. Transfer the beaten egg to a plate as well.
Season the chicken breasts with salt and pepper. Dip the chicken in the egg on both sides, enough to coat. Shake off excess. Dredge the chicken in the breadcrumb mixture, and shake off the excess. You want to have a nice crust, so be sure to press the breadcrumbs into the chicken.
In a large skillet, or stovetop griddle, cover the bottom of the pan with olive oil. Heat the oil over medium heat. Place the chicken pieces in the pan and fry about 3-5 minutes per side until chicken is golden brown and cooked through.
Drain on a paper towel to get off any excess oil. Serve immediately.

*Paillard is just a fancy cooking term for "flat." This dish is great because it lets you get out all your aggression from the day by pounding the chicken. Don't pound too hard though, or you will tear the chicken!
This is a great summer dish, and it works with almost any kind of meat - chicken, pork, fish, even shrimp! It works best if you use freshly grated parmesan cheese, rather than the kind from the jar. And, if you don't have fresh herbs, dried herbs will work fine. But, since this is Jersey Fresh after all, fresh is always best!! Enjoy!

Taste and see that the Lord is good; blessed are those who take refuge in him. Psalm 34:8

Grandma Fleisher's Meatballs

(Best made the day before - but still tasty the same day!)
2 lbs ground beef
1 egg
1 onion, minced fine
1 tsp each salt and pepper
1 12 oz bottle chili sauce
1 10 oz jar grape jelly
3 tbsp lemon juice (bottled is fine for this, but fresh is always best!)

Combine beef, egg, onion, salt & pepper in a large mixing bowl. Mix, then shape into meatballs (if you have a meatballer, use it - it assures all the meatballs are the same size and will cook evenly).
Stir together the chili sauce, jelly and lemon juice in saucepan, bring to a boil, then drop in meatballs (carefully!). Simmer until meatballs are cooked through. Chill overnight and reheat the next day (skip this step if you wish to serve them in the same day).

*Another childhood favorite, Grandma's meatballs are a great comfort food. This was one of the first things I learned how to make when I started cooking. Since then, I have experimented with different meatball recipes, and the original has come out on top every time. This is a dish that brings me back to my younger days every time I make it.
This is also great as a party food - it doesn't have to be for dinner. Make the meatballs as directed, put them on a platter, stick a pretty toothpick in them & voila! Perfect appetizers. I wouldn't recommend using ground turkey, since the meat is too soft, and the meatballs will fall apart on you.
I hope you enjoy my family recipe!

Humble yourselves before the Lord, and he will lift you up. James 4:10

Sweet Apricot Teriyaki Chicken

1 tbsp cornstarch
1 tbsp water
1/2 cup sugar
1/2 tsp ginger
1/2 cup soy sauce
1/4 cup white vinegar
1 garlic clove, minced
4 tbsp apricot jam
1/2 tsp each salt and pepper
4-6 chicken pieces
Sliced or cubed pineapple (optional)

OVEN 425 degrees

Combine all ingredients except chicken and pineapple in a saucepan. Stir over medium heat until it is thick and bubbly.
Place chicken in a glass baking dish. Brush with sauce.
Bake 30-40 minutes, brushing the chicken with the glaze every 10 minutes (if you are using drumsticks, it may be longer). Add the pineapple during the last 10 minutes, if desired. (If you like some "sweet heat," add some red pepper flakes during the last 10 minutes also. That way, all the heat of the peppers doesn't cook out in the oven.)
Sprinkle with toasted sesame seeds, chopped chives and serve immediately over rice (I recommend Jasmine rice).

*This is one of my favorite recipes from my childhood. This is actually my mom's recipe, with my own little twist on it. I remember being able to smell the sweet teriyaki sauce wafting from the kitchen and it would literally make me salivate until dinner was ready. I loved the little bits of pineapple in the sauce. It added a sweetness and a nice texture to compliment the savory chicken pieces and the salty soy sauce. I love making this dish because not only is it easy, but it is made with stuff that you probably already have in the pantry. It looks fancy without a lot of effort. Kids will love this dish too...I know I did when I was a kid! And I still love it today as an adult.

How great is the love the Father has lavished on us, that we should be called children of God! 1 John 3:1

Sweet & Sour Vinaigrette

1/2 cup red wine or champagne vinegar
1 garlic clove, minced
1/2 tsp oregano
1/2 tsp basil
Zest & juice of 1/2 lemon
1 tbsp honey
1 cup good olive oil
Salt & pepper to taste

Combine all of the above ingredients in a medium bowl except the olive oil. Stir to combine. Slowly whisk in the olive oil until combined. (You can also do this in a blender, but why dirty up the whole blender?)
Pour into a resealable container, or a dressing bottle. If oil and vinegar separate, shake or whisk to combine again.
Serve over fresh salad greens, or anything you like!
Keeps in the fridge, properly stored, up to 2 weeks.

*Why spend the money to buy salad dressing when you can make it fresh at home? Vinaigrette is so simple to make, and it's better for you than store-bought stuff! In the summertime, I like to add fresh parsley to this vinaigrette to give it that extra punch of fresh flavor. You could also use lime juice to give it more tang. My favorite way to serve this is over a bed of fresh greens, goat cheese crumbles and dried cranberries. I hope you love it as much as I do!

How sweet are your words to my taste, sweeter than honey to my mouth! Psalm 119:103

Jersey Fresh Tip #1

KEEP FRESH HERBS FRESHER, LONGER

To keep fresh herbs longer, be sure to first, clean them off by rinsing them under cold running water. Give them a fresh cut at the bottom of the stems.
Moisten a paper towel with cold water and squeeze out any excess water. Wrap the herbs loosely with the paper towel and store in a large zip-top bag in the fridge - preferably in one of the crisper drawers where you would keep other vegetables.
Once the herbs start to wilt, or, God forbid, grow mold (yuck!), throw them out.

Little Nuggets of Joy

Boneless chicken, cut into cubes or strips (either 3 breasts, or 4 thighs)
1 cup AP flour
1/4 tsp paprika
1/2 tsp each salt & pepper, plus more
1/4 tsp garlic powder
2 eggs
1 tbsp milk
Enough oil to fill a cast iron skillet about half-way up (I recommend corn oil)

Combine the flour, paprika, salt, pepper and garlic powder in a medium-sized plastic container. Beat the eggs with the milk in another container of the same size.
Season the chicken with salt and pepper, and place in the container with the eggs. Close the container and shake to coat the chicken pieces.
Transfer the chicken to the container with the flour. Close the container and shake to coat.
Place the chicken back in the egg container, and repeat. Repeat with the flour mixture as well.
In a large cast iron skillet (or a regular skillet if you don't have cast iron - or a deep fryer if you don't have either of those), heat the oil to about 350 degrees. (If you flick water into it, it should pop - that's when it's ready). Carefully drop in the chicken pieces. Once they are golden brown on one side, flip over and fry until golden brown on the other side, and juices run clear.
Remove from the oil and drain on a wire rack placed over a paper towel.
Serve with your favorite dipping sauce and enjoy! (My favorite is honey, but BBQ, sweet & sour, or anything else you come up with works great)

*This is a great recipe if you've got little ones who love chicken nuggets, but you hate buying those nasty manufactured nuggets from the store (chicken shaped like dinosaurs is just not natural). They don't take much time, and can be par-cooked, frozen, and saved for later. Just fry the chicken until it is almost done in the middle, drain, cool, then store them in a freezer bag and finish frying them another time. You can also let the kids help by letting them shake up the containers to coat the chicken. So much fun!
Fried chicken is one of my favorite things to make, because it is comfort food at it's best. Once you get the recipe and the technique down, you will want to make it more often at home too. Plus, regular cuts of chicken are healthier and cheaper than those store-bought chicken nuggets! Try this one, I assure you your family will love you for it.

"May the words of my mouth, and the meditation of my heart be pleasing in your sight, O Lord, my Rock and my Redeemer." Psalm 19:14

Aubrey's "Rhappleberry" Pie

1 recipe for a 9 inch double pie crust (or store bought pie crust, if you're lazy like me)
About 3 medium-sized apples, peeled and sliced
1 cup fresh rhubarb
1 cup fresh blueberries
1 cup fresh raspberries
Juice of 1/2 a lemon
1 tsp vanilla extract
1/3 cup AP flour
1 tsp ground cinnamon
1 1/2 cups sugar, plus more for crust
2 tbsp butter
Egg wash for the crust

In a large bowl, toss the fruit with the lemon juice, and vanilla. Sift together the flour, sugar, and cinnamon. Add to the fruit mixture and toss to coat.
Pour the mixture into the crust, dot with butter.
Make a lattice crust for the top of the pie, being sure to seal edges. Brush egg wash over the crust and sprinkle with sugar.
Bake at 400 degrees for 15 minutes. Reduce heat to 350 and bake for another 50-60 minutes until crust is golden brown, and fruit is bubbly and soft.
If crust gets too brown, cover with foil. Let cool, and enjoy!

*This pie is one of my most proud accomplishments to date. I do not claim to be a baker by any stretch of the imagination. I am WAY better at cooking than at baking. But on a recent trip from NJ to Chicago, IL, Evan, our friends Karl & Steve, and I stopped at this stumble-in restaurant called "Clay's" somewhere in Indiana. They had this stuff called "Rhappleberry Pie." Evan had told me about it from last year's trip, which I wasn't on. He said it was the best pie ever. He was right. It was gooood. After tasting this best pie ever, I was determined to duplicate the recipe at home - knowing that I'm not a good baker. So, I asked the waitress to tell me the ingredients, and I would figure out the rest at home. She kindly did, and I was officially on a mission. I found a similar recipe online and tried it out, substituting the ingredients to match the Rhappleberry pie. It came out good. Not what I wanted, but good enough. I tried it again, this time switching out some more ingredients. Success! It was so good - Evan ate nearly the whole thing. The second time I made it, I made it with a crumb topping instead, and that was much better than the pie crust topping. But, you can try it as many times as you wish and hope you have as much success as I did!

But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self-control. Against such things there is no law. Galatians 5:22

Small City Sliders

2 lbs. ground beef
1 egg
1 tbsp each salt & pepper
1/4 tsp garlic powder
1 tbsp dried parsley (or fresh, if you prefer)
1 small onion, minced (if desired)
About 7 or 8 slices of bacon, cooked
Sliced cheese
Dinner rolls

Mix all ingredients together in a large bowl. Take about a handful of the ground beef mixture and shape it into a ball. Pat it flat to about 1/4 inch thickness. Repeat until the meat is all used up.
Cook the sliders on a stovetop griddle, or on the grill until no longer pink in the middle.
Serve immediately topped with a slice of cheese and two pieces of bacon. Add other toppings as desired (onions, lettuce, tomato, mayo, ketchup, etc.)
Makes about 12 sliders.

*I love making sliders because not only do they have a cool name, but they cook fast and are very easy to make. Making your own burgers is so much better than anything you can buy at the store. Evan eats about 6 or 7 of these mini burgers, and even helped me come up with the name for them! I like to put muenster cheese on them because it melts very easily. But they are so versatile, you can put pretty much anything you want on them! Try them out for yourself...you will never buy burgers again.

"The Lord your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing." Zephaniah 3:17

Lemon & Herb Chicken Kabobs

2 chicken breasts, cubed
Zest & juice of 1 lemon
2 tbsp. honey
2 tbsp. olive oil
1 clove garlic, minced
1/4 tsp ground cumin
2 tbsp chopped parsley, thyme, mint, or other fresh herbs
Salt and Pepper to taste

In a medium bowl, whisk together the marinade ingredients. Stir in the cubed chicken. Cover and let sit for at least 2 hours.
Skewer the marinated chicken cubes and place on a grill or under a broiler. Cook for about 15 minutes, basting with the marinade until no longer pink in the middle.
Serve immediately with rice, or a green salad.

*I am forever wondering what to do with chicken. Chicken is a very versatile ingredient, so you can pretty much do ANYTHING with it. But I tire very quickly of the same old chicken recipes, and I always look to try new things. This recipe is great for the summer-time because it's light, flavorful and fresh. It doesn't require a lot of labor, but it looks and tastes like it did. I hope you give it a try and love it as much as we did!

1 Corinthians 10:31
So whether you eat or drink or whatever you do, do it all for the glory of God.