Bang Bang Chicken Kabobs

 

It's been years since I've made kabobs. It's not something I make a lot, and thankfully I had some skewers left over for this meal. Just shows you how long it's been since I've bought wooden skewers. 

But while looking through some food blogs a few weeks back, I came upon this recipe and knew I had to make it.  It's summer time, I love using my grill and this is the perfect meal to throw on, and get on the table in no time.

 

  

 

So where does Bang Bang Chicken originate? 

 

It is a typical street food sold in the Szechuan Region in China.  Basically the sauce is made of mayonnaise, sweet chili and sriracha.  It is delicious and really easy to make.

This meal came together pretty quick, aside from the hour that I left the chicken marinating in the fridge, everything else was quick and in no time we had a delicious summer meal on the table.

By the way, if you don't have a grill, or can't grill for some reason, you can pop these in the oven, I would say maybe at 375 F, until done, then just turn on the broil to give it a nice charred look.

 

 

Bang Bang Chicken Kabobs 

 

 

 

Ingredients 

Boneless skinless chicken breasts, cut into 1 inch pieces

2 tbsp mayonnaise

4 tbsp sour cream 

1 tsp mustard 

1/3 cup sweet chili sauce 

1/2 tsp sriracha 

1 tsp honey 

Wooden skewers

 

 

 

Instructions 

Soak the wooden skewers for at least 10 minutes, to prevent burning.

 

In a big bowl, mix together the mayonnaise, sour cream, mustard, sweet chili sauce, sriracha and honey.  

Add the chicken cubes, and stir well to combine.  Cover with plastic wrap and place in the fridge for about an hour.  

 

Add the chicken pieces to the wooden skewers.  Preheat your grill, make sure to brush on some oil on the grates so the chicken won't stick.  

 

Cook about 5 or 6 minutes on each side, until cooked through.  

 

Drizzle on any remaining sauce over the chicken, and serve immediately. 

 

 

Recipe adapted from:  4 Sons 'R' Us

 

Knock your socks off Burgers

 

I love a good burger. To me, there is nothing like it. 

 

The messier, the juicier, the bigger the mess on your hands, the better the burger, in my opinion. 

 

But as much as I love burgers, I often tend to not finish mine.  My greatgrandmother used to say "Tens mais olhos que a barriga."

 

Which meant "you have more eyes than stomach.".  

 

I couldn't argue with her because she was 100% correct.  But then, in my defense, who of us hasn't bitten off more than they can chew, literally?

 

With the invention of the slider burgers, it took it all to a new level, because now I could enjoy my favorite burgers a little at a time, and I didn't feel like I was wasting.

 

 

Also, I don't like burgers from one day to the next.  I don't mean burgers we throw on the grill and keep in a tupperware until the next day.  I am talking about ready made burgers, like sometimes my kids will eat half a burger and leave the other half for later.

I can't.  It just doesn't taste the same.  And maybe it's just me but every time I try to heat up a burger, I end up with a rock hard bun.  It's just gross to me.

Anyway, all this just to say that I love burgers, but I really REALLY love sliders. 

These are the perfect size burger, and you can make a huge batch if you have many mouths to feed, or a get together.

 

The sauce is definitely what makes these and I think that sauce would be divine over a steak.

 

Now if you don't like mushrooms, I suppose you could leave them out.  I actually picked out the mushrooms from my son's sliders because he dislikes them immensely.

Me on the other hand, I love mushrooms and a good mushroom sauce, and this one, is that and much more.

 

Knock your socks off Burgers

 

 

 

Ingredients 

1 lbs. ground beef 

12 dinner rolls 

6 slices pepper jack cheese, cut in half 

mayonnaise 

 

Mushroom sauce 

8 oz. sliced mushrooms 

3 Tablespoons butter 

2 Tablespoons minced garlic or 

4 garlic cloves minced 

 ½ cup chopped onion 

1 Tablespoon Worcestershire sauce 

½ cup heavy cream 

 ½ cup beef broth 

 ½ teaspoon salt 

 ½ teaspoon pepper 

1 Tablespoon cornstarch 

2 Tablespoons cold water 

 

 

Instructions 

Preheat oven to 375 F.  Divide the ground beef into 12 small patties. 

 

Fry them in a cast iron skillet until cooked through and brown, remove from heat.

Remove them from skillet.

 

In another skillet, add the butter, mushrooms and garlic.  Saute for a few minutes.  Add in the  Worcestershire sauce, cream, beef broth, onion and salt and pepper.  

 

In a small bowl, mix the cornstarch with 2 tablespoons of water.  Slowly add to the mushroom and onion mixture, stirring constantly until thickened.  Remove from heat.  

 

Place the dinner rolls in a greased casserole dish.  Slice open, and spread mayonnaise on both sides.  Plate a burger in each bun, top with half of a pepper jack cheese slice.  Spoon on some sauce, and add the top bun.

 

Cover with foil and bake for a few minutes until cheese melts.  

 

Serve immediately!

Recipe adapted from: Chef in Training

Chili Dog Casserole

 

One of my husband's favorite things, are chili dogs. 

 

He loves them, and I'm quite sure if he could have them every day, he would.  I have a great recipe for oven chili dogs, already posted here on the blog.  It's one of those that you can throw together quick, pop in the oven and enjoy.  

I also love that it can be a great meal for a get together, or if you have a big family.  It's one of those recipes that you can make as many as you need or even just two or three.  

This casserole however, is like having your chili dog and fries, all in one spot, and let me tell you, it got rave reviews from the boys in the family.

And the girls too. I loved how easy it was to make and how filling and delicious it turned out. 

This is another great recipe from the blog 4 Sons 'R' Us. Go on over and check out her other recipes, you're sure to find quite a few delicious ones to add to your menu. 

 

Chili Dog Casserole 

 

Ingredients 

6 hot dogs your favorite brand , sliced into ¼” rounds 

15 oz can chili 

14.5 oz can diced tomatoes, drained 

1 cup shredded or very thinly sliced, carrots 

12 oz crinkle cut French fries 

1 cup shredded cheddar cheese 

 

 

Instructions 

Spray a 9 x 13” baking dish with cooking spray and set aside. In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and browned. 

 

In a medium bowl, add the hot dogs, chili, tomatoes, and carrots. Stir until evenly combined. Pour this mixture into the prepared baking dish. Evenly arrange French fries in a single layer on top of the hot dog mixture. Bake in the oven at 450 for 30 minutes. 

 

Evenly, or as evenly as possible, sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted. 

 

Cheesy Beefy Nachos

 

Of all the foods my husband loves, I would have to say that nachos are top on the list.  This man could eat nachos every single day.

I have a few recipes here on the blog, like

Hearty Nachos

Macho Nachos

Crockpot Nachos

Chicken Nachos

Layered Nacho Dinner

These are so easy to make.  I actually think nachos is one of those things you can't go wrong with, you have your basic meat and beans, then the rest is totally up to you.  Chicken, pork, ground beef, whatever your family prefers.

 

Garlic, onion, tomato, peppers?   Up to you.

 

That's the versatility of nachos, your taste, your preference.

 

These are really easy to make, and even better that it's all in one skillet and no need to dirty other dishes.  

 

It's a quick meal, comes together really easily and it's one of those that I like making when I'm rushing to get dinner on the table. 

Cheesy Beefy Nachos

 

 

 

Ingredients 

2 lbs ground beef 

1 can beans (kidney, black or whichever you prefer.  I used pinto beans), drained

2 packets taco seasoning

1 cup of water

8 oz block cheese thinly sliced (I used colby jack but use whichever you prefer)

 

 

Instructions 

In a large skillet, cook the ground beef until browned. Drain the grease.  Add the beans, taco seasoning, and water.  Stir until well combined, then simmer for a few minutes until the sauce thickens.

 

Remove from stove, top with the sliced cheese and any other toppings you want.  I added a few jalapeno slices for those of us that like the heat, but left the other side without because my daughter does not like spicy food.  Put the lid on and let sit for a few minutes until the cheese melts.

Spoon over tortilla chips!

Copycat Ono's Hawaiian Macaroni Salad

 

When we were stationed at Luke AFB, Arizona, we were lucky to live in an area that provide many restaurant options.  We never ran out of a good place to go try out, and we never got sick of eating the same thing.

By far, one of our favorite spots to go was Ono Hawaiian Barbecue. 

Y'all, if you've never been to one, and have one nearby, go.  Go, go, go!

I can't even tell you how good it is.  Best chicken, which by the way, I already have a recipe here on the blog that is pretty close to the original.  Check it out, Ono's Hawaiian Grilled Chicken.

Their meat was amazing, but their macaroni salad was one of our favorites too.  Soooooo good.

Thankfully, it is pretty easy to recreate and it's often one of my kids most requested side dishes when we are grilling.

 

Ono's Hawaiian Macaroni Salad

 

 

Ingredients:

1 pound macaroni 

2 tablespoons apple cider vinegar 

2 carrots shredded 

1/4 cup onion shredded

2 1/2 cups Mayonnaise Best Foods or Hellman's mayonnaise 

1/4 cup milk 

2 teaspoon sugar 

kosher salt and pepper to taste 

 

 

Instructions:

Cook macaroni according to package directions. Drain, pour into a large bowl . 

 

While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined.   Add in the mayo, milk and sugar until evenly coated.  Add salt and pepper to taste.

 

Cover and refrigerate at least 4 hours, best overnight.