Tag Archives: blueberry

Chicken Kebabs with Blueberry Salsa

I hope you had a great Fourth of July, full of food, family, fireworks, and fun.

When you hear “barbecue” what do you think of? Smoked meat? Burgers? Grilled meats? I find all of the above come to my mine in different ways.

These kebabs were some of the best “barbecue” I’ve made in a while. I was so busy making and then eating them, I forgot to take a picture. Sorry. I threw some veggies on other kebabs and had dinner ready with very few dishes. Win!

Chicken Kebabs with Blueberry Salsa (Serves 4)

1 clove garlic
¼ cup chopped parsley
¼ cup chopped cilantro
2 tablespoons olive oil
grated rind of 1 lemon
juice of 1 lemon
¼ teaspoon pepper
¼ teaspoon salt
2 boneless, skinless chicken breasts cut into bite sized pieces
1 pint blueberries
2 tablespoons balsamic vinegar
½ teaspoon honey
2 tablespoons finey chopped red onion
1 teaspoon minced jalapeno pepper (or to taste)

1. Combine garlic, parsley, cilatnro, oil, lemon rind, lmeon juice, salt, and pepper in a food processor until well chopped. Combine mixture with chicken in a resealable bag. Refrigerate for 1 hour.

2. Combine ½ of the blueberries, vinegar, and honey in a small pan over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes, occasionally pressing on blueberries with a spoon to break them up. Place in a medium bowl.

3. Place remaining blueberries in a food processor; pulse 5 times. Add to cooked berries along with onion and jalapeno.

4. Heat grill to medium-high heat. Thread chicken pieces onto skewers, not packing them in tightly. Grill for 10 minutes, turning occasioally. Serve with blueberry salsa.

Nutritional Information (Amount per serving):

Calories: 268
Protein: 31 g
Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 102 mg
Carbohydrates: 15 g
Fiber: 2 g
Sodium: 202 mg

Adapted from Cooking Light

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Citrus Berry Pancakes

Sometimes I surprise myself at how big of a mess I can make of a recipe. The first time I made these pancakes, I more than doubled the flour because I was trying to go from memory rather than look at my phone again. To make them work, I added unknown amounts of milk, yogurt, and eggs. The good news was they were delicious. The bad news was I had no idea how I made them.

Obviously I had to make them again. I managed to follow the recipe a little more closely this time. And they still turned out amazingly delicious. So good, I didn’t mind that I made them for myself for Mother’s Day.

Enjoy!

Citrus Berry Pancakes (Makes about 12 pancakes)

Citrus Berry Pancakes

2 large eggs
1 cup plain nonfat Greek yogurt
1 cup skim milk, divided (you may not need all of it)
3 tablespoons canola oil
½ teaspoon lemon or orange zest
½ teaspoon vanilla extract
1 ¼ cup white whole wheat flour
2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
¼ teaspoon salt
1 cup berries, rinsed and dried

1. Whisk together eggs, yogurt, ¼ cup milk, canola oil, zest, and vanilla in a medium/large bowl.

2. Add flour, sugar, baking powder, and salt. Stir together until just combined. Add remaining milk as needed to get batter to desired thickness. Gently fold in berries.

3. Heat skillet to medium to medium-high heat. Spray pan with cooking spray. Pour about ¼ cup of batter per pancake onto skillet. Cook until bubbles begin to form, about 4 minutes. Flip. Cook until golden underneath, another 3-4 minutes. These are thick pancakes, so they take a little longer to cook than regular pancakes. You may need to lower the heat to prevent burning.

Nutritional Information (Amount per pancake):

Calories: 120
Protein: 5 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 32 mg
Carbohydrates: 15 g
Fiber: 2 g
Sodium: 239 mg

Recipe Notes: I have to add all the milk. I have made this tried blueberries, blackberries, lemon zest, and orange zest in these pancakes. All are delicious. Tomorrow I’m contemplating strawberry banana. The world is your oyster. Experiment and enjoy!

Source: Adapted from Smitten Kitchen

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