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Fresh Tomato Bruschetta Chicken

By Heidi Sutton

Homemade bruschetta comes together in no time if you have the key ingredients — high quality balsamic vinegar, sun-ripened tomatoes, and fresh basil. 

Take this delicious appetizer one step further by turning it into a  delicious and hearty meal with a bruschetta chicken bake. 

Fresh Tomato Bruschetta

Fresh Tomato Bruschetta

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound tomatoes, diced

1⁄2 cup packed fresh basil leaves, minced

5 tablespoons extra virgin olive oil, divided

2 large cloves garlic, minced

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

16 slices Italian bread

DIRECTIONS:

Combine fresh tomatoes, basil, 3 tablespoons oil, garlic, salt, and pepper in a large bowl; mix well. Let stand at room temperature 1 hour to blend flavors. Preheat oven to 375 F. Place bread on baking sheet. Brush remaining oil over one side of each bread slice. Bake 6 to 8 minutes, or until toasted. Top with tomato mixture.

Fresh Tomato Bruschetta Chicken

Fresh Tomato Bruschetta Chicken

YIELD: Makes 6 servings

INGREDIENTS: 

1/3 cup extra-virgin olive oil

3 tablespoons finely chopped fresh basil, plus additional, for garnish

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

6 thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds)

1 large onion, thinly sliced

1 large jar marinara sauce

2 cups multi-colored grape tomatoes, halved

2  stems cherry tomatoes on the vine

1/2 cup shredded Parmesan cheese

2  tablespoons balsamic glaze

DIRECTIONS:

Preheat oven to 400 F. In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.

In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.

Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

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Uncle Giuseppe’s Marketplace, 1108 Route 112, Port Jefferson Station welcomes Emmy award-winning television host, best-selling cookbook author, and restaurateur Lidia Bastianich on Sunday,  Aug. 11 from 1 p.m. to 3 p.m. Bastianich will be meeting fans and signing copies of her newest cookbook, Lidia’s From Our Family to Yours. For more information, call the store at 631-331-1706.

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Caprese Zucchini Noodle Bowl

By Heidi Sutton

Zucchini is one of the most versatile veggies out there. If you have a bumper crop this year, try these delicious recipes for lunch, dinner and dessert. 

Zucchini Boats

Zucchini Boats

YIELD: Makes 8 servings

INGREDIENTS: 

4 medium zucchinis, halved lengthwise

1 jar (16 ounces) marinara sauce

2 tablespoons Italian seasoning, divided

olive oil

2 cups finely shredded mozzarella cheese

1 cup mini pepperonis

DIRECTIONS:

Preheat oven to 350 F. Scoop out insides of each half zucchini and place in medium bowl. In medium saucepan over medium-low heat, combine zucchini insides, marinara sauce and 1 tablespoon Italian seasoning. Cook 8-10 minutes, or until zucchini is tender. 

Place six hollow zucchini halves in baking dish. Drizzle with olive oil and remaining Italian seasoning. Scoop sauce mixture into zucchini. Top with mozzarella cheese and mini pepperonis. Bake 15-17 minutes. Switch oven to high broil 4-5 minutes, or until cheese is golden brown, watching closely.

Caprese Zucchini Noodle Bowl

Caprese Zucchini Noodle Bowl

YIELD: Makes 4 servings

INGREDIENTS: 

4 medium zucchini, spiralized

1/4 cup extra virgin olive oil

2 tablespoons white balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 cups heirloom cherry tomatoes, halved

1/4 cup packed chopped fresh basil

1 ball (8 ounces) burrata cheese, torn

DIRECTIONS:

Toss together zucchini, oil, vinegar, salt and pepper; let stand 10 minutes, or until zucchini starts to soften. Gently stir in tomatoes and basil. Divide salad among four bowls. Top with cheese.

Zucchini & Apple Bread

Zucchini & Apple Bread

YIELD: Makes about 12 servings

INGREDIENTS: 

2-1/2 cups all-purpose flour

1-1/4 cups granulated sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

3/4 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

1 medium zucchini, shredded (1-1/2 cups)

1 medium apple, peeled, cored and shredded

3/4 cup chopped pecans or walnuts

DIRECTIONS:

Preheat oven to 325°F. Spray 9 x 5-inch loaf pan with vegetable pan spray. In large bowl, combine flour, sugar, cinnamon, baking powder, salt and nutmeg. In medium bowl, whisk together oil, eggs and vanilla. Stir into flour mixture. Stir in zucchini, apple and pecans, mixing until just combined. (Do not overmix.) Turn mixture into prepared pan. 

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool bread in pan 10 minutes. Loosen edges of bread from pan. Remove bread from pan; cool completely.

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Herbed Olive Chicken Pasta

By Heidi Sutton

I don’t know about other gardeners out there, but my raised beds are already overflowing with red cherry tomatoes and orange and yellow grape tomatoes (Thank you bees!!) and big, bushy basil plants. When harvesting this summer bounty I always think of how to incorporate these two ingredients into a delicious pasta dish. Garden fresh tomatoes and herbs tossed with mozzarella and garlic over pasta delivers a burst of flavor everyone will love. Here are some recipes to try including my all-time favorite, Rotelle alla Caprese.

Herbed Olive Chicken Pasta

Herbed Olive Chicken Pasta

YIELD: Serves 4

INGREDIENTS:

8 ounces rotini or rotelle pasta

1 cup cooked chicken breast meat, cut into bite-size pieces

1 cup grape tomatoes, quartered

24 pitted olives, coarsely chopped

1/4 cup extra virgin olive oil

4 medium garlic cloves, minced

1/4 cup chopped, fresh basil leaves

Salt and pepper to taste

2 ounces feta cheese, crumbled (1/2 cup)

DIRECTIONS:

Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook as the label directs for al dente. Remove pot from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pot. Stir in remaining ingredients, except feta. Divide into bowls and top with feta before serving.

Cellentani Caprese Pasta Salad

Cellentani Caprese Salad

YIELD: Serves 7

INGREDIENTS: 

1 16 oz. box cellentani (double elbow) pasta

4 tablespoons extra-virgin olive oil, divided

2 pints grape tomatoes, mixed color, halved

4 tablespoons lemon juice

8 basil leaves, julienned

2 cups small mozzarella cheese balls, halved

salt and pepper to taste

DIRECTIONS:

Bring large pot of water to boil. Cook pasta according to package directions and drain. Drizzle pasta with 1 tablespoon olive oil and place on sheet tray to cool. Set aside. In large bowl, combine tomatoes, lemon juice, basil, remaining olive oil, cheese, salt and pepper. Add pasta and stir. 

Rotelle alla Caprese

Rotelle alla Caprese

YIELD: Serves 4 to 6

INGREDIENTS: 

2 1/2 cups cherry or grape tomatoes

8 ounces mozzarella cheese (not fresh)

1 cup sliced fresh basil

6 tablespoons olive oil

3 tablespoons red wine vinegar

2 tablespoons minced garlic

Salt and pepper to taste

12 ounces rotelle pasta

DIRECTIONS:

Cut tomatoes in half and cheese into 1/2 inch cubes and place in large bowl. Mix in chopped basil, oil, vinegar and garlic. Season with salt and pepper and let sit at room temperature for 30 minutes. Bring large pot of water to boil. Cook pasta, drain and return to the same pot. 

Immediately add tomato mixture and toss until cheese begins to melt. Transfer pasta to bowls and serve with garlic bread or breadsticks.

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A  fun family event that celebrates a forgotten part of the history of the Three Villages

Tickets are now on sale for the Three Village Community Trust’s 9th annual Chicken Hill BBQ, a genuine old-fashioned country picnic to be held on the lawn of the Bruce House and the Rubber Factory Worker Houses, 148 Main St., Setauket on Saturday, Aug. 17 from 4 p.m. to 7 p.m.

Titled Celebrating a Special Time and Place in Our Past, the event will feature delicious food, live music by the Rum Dogs, house tours, raffle baskets, auction items and more with special guests Hub and Nellie Edwards.

This year’s barbecue has an expanded menu with pulled pork, BBQ chicken, corn on the cob, hot dogs, hamburgers, sausage and peppers, watermelon and more!  

At one time, the area surrounding the Three Village Community Trust’s Headquarters, and the Factory Houses, at 148 Main Street was known as Chicken Hill. Extending a half mile in each direction, Chicken Hill was a diverse, multi-cultural neighborhood that became an important foundation for today’s Three Village community! Many of the people living in Chicken Hill in the 1800’s and early 1900’s were southern and Eastern European immigrants, Irish immigrants, Native Americans and African Americans – all who worked at the local Setauket Rubber Factory. The ‘Immigrant Factory Houses’ at 148 Main Street are a visible reminder of a bygone era.

Tickets are $30 adults in advance ($40 at the door); children ages 5 to 12 $10; children under the age of 5 are free. Rain date is Aug. 18. Proceeds benefit the Trust’s ongoing restoration projects. To order tickets, visit threevillagecommunitytrust.org. 631-689-0225

All proceeds from the event will go to the ongoing restoration of the Factory Worker Houses, and the other historical properties of the Trust, as well as the upkeep of the Setauket to Port Jefferson Station Greenway. 

Date: Saturday, August 17th, 2024

Site: 148 Main Street, Setauket 

Time: Grounds open at 4pm with live music by the Rum Dogs

Tickets: $30 per person, $40 at the door, Kids 5-12 $10, Under 5 free

Online sales at: threevillagecommunitytrust.org or mail your check to TVCT, PO Box 2596, Setauket, NY 11733

Benefit: Restoration projects of the Trust.  

Bring: BYOB 

Need more info? Call H. Mones at 631-942-4558, or write to [email protected], or [email protected]  

Background: 

The three Factory Worker Houses at 148 Main Street in Setauket were built in the late 1800’s and represent an important part of the American immigrant experience.

Near this site, the Setauket Rubber Factory operated as Long Island’s leading producer of domestic goods. Hundreds of workers helped manufacture such items as shoes, boots, belts, tires and rain gear.

Immigrants arriving in New York City from Eastern Europe and Russia were promised steady work and inexpensive housing. These new Americans came to this area in the hopes of a better life, although the work was difficult, conditions poor and the pay low.

Housing was provided by the factory owners in the form of small “factory houses” located throughout the community. Each of the “company houses” has essentially two rooms – one room on the first floor and one on the second floor. Several families would crowd into the houses to afford the monthly rent payments. The area surrounding the three factory houses at 148 Main Street (a half mile in each direction) – was known as “Chicken Hill.” The factory houses at this site still maintain their original interior and exterior – allowing visitors a look ‘back in time.’

Despite the poor working and living conditions, the immigrants helped build a vibrant community. By 1881, there were enough Irish-Catholics in Setauket to hold a St. Patrick’s Day Parade and build the community’s first Catholic Church on Main Street. The Jewish population, recruited from Ellis Island, was large enough to support a synagogue – the first on Long Island outside of Brooklyn and Queens – called Agudas Achim or “Good Fellowship.

Saved from demolition due to the efforts of former NYS Assemblyman Steven Englebright, the Three Village Community Trust and dedicated community volunteers, the “Immigrant Worker Factory Houses” were moved to the Trust’s headquarters for the purpose of preservation, restoration, and education.

Today, these small, rustic houses are a visual reminder of the hopes, dreams and struggles of so many of our nation’s immigrants.  And, every year, the Chicken Hill Country Picnic keeps the memory of ‘a community lost in time’ alive! 

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Orange Butter Sponge Cake

By Heidi Sutton

Citrus cakes are perfect for the summer and what better day to make one of the following recipes than on July 20, International Cake Day!

This Orange Butter Sponge Cake enhances every party’s dessert course with the sweet and tangy combination of citrus and bitters while this fragrant and moist Orange Juice Pound Cake flavored with freshly squeezed orange juice and orange zest is a proven winner!

Orange Butter Sponge Cake

Recipe courtesy of Angostura Bitters

Orange Butter Sponge Cake

 

YIELD: Makes 2 cakes

INGREDIENTS: 

8 ounces butter, plus for buttering pan

2 cups cake flour, plus for flouring pan

1 tablespoon baking powder

1/2 teaspoon salt

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla

1 tablespoon Angostura orange bitters

1 cup freshly squeezed orange juice

powdered or extra-fine sugar, for dusting

DIRECTIONS:

Heat oven to 350° F. Butter and flour two 9-inch cake pans. Sift flour three times and add baking powder and salt. Set aside.

With electric mixer, cream butter and sugar until light and creamy, about 10 minutes. Add eggs one at a time, beating well between additions. Add vanilla and orange bitters.

Divide flour mixture into four portions. Set electric mixer on medium low and add flour alternately with orange juice, starting and ending with flour. Mix just until incorporated after each addition.

Divide batter evenly between cake pans and bake 35-40 minutes, or until cake pulls away from sides of pans. Remove from oven and cool 5 minutes in cake pans before turning out. Sprinkle with powdered sugar

Orange Juice Pound Cake

Orange Juice Pound Cake

YIELD: Makes 1 cake

INGREDIENTS: 

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

4 eggs

1 tablespoon orange zest

1 teaspoon vanilla extract

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh orange juice

Powdered sugar

DIRECTIONS:

Preheat oven to 350 F. Grease a 10-inch Bundt pan. Beat butter and sugar until fluffy. Add eggs, one at a time. Add orange zest and vanilla extract. In a medium bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with orange juice. Beat 2 more minutes. Spoon batter into pan. Bake for 55 minutes or until cake tester inserted near the center comes out clean. Cool in pan for 10 minutes, then remove cake from pan onto rack to cool completely. Sprinkle with powdered sugar just before serving.

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Sweet Potato Salad

By Heidi Sutton

When warm temperatures arrive, few people want to spend extra hours in the kitchen whipping up elaborate meals. Many would rather be outside enjoying the great weather. That is why sandwiches, barbecues and picnic fare are so popular this time of year. What accompanies these outdoor foods? If you guessed salads, you’d be correct. 

Potato salad is one such food that turns up regularly this time of year in many shapes and forms. Traditional potato salad is delicious, but it may not be so great for health-conscious individuals, as it’s typically swimming in mayonnaise. Change the flavor profile and even the nutritional benefits with this sweet potato version or try this lighter version featuring Greek yogurt in the dressing. 

Sweet and Savory Sweet Potato Salad

Recipe courtesy of ‘Vegan Cooking for Beginners”

Sweet Potato Salad

YIELD: Makes 6 servings

INGREDIENTS: 

4 cups cubed, peeled, cooked sweet potatoes (about 4 to 6)

3⁄4 cup chopped green onions

1⁄2 cup chopped fresh parsley

1⁄2 cup dried tart cherries

1⁄4 cup plus 2 tablespoons rice wine vinegar (you can also use white distilled vinegar, cider vinegar  or lemon juice)

2 tablespoons coarse mustard

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

DIRECTIONS:

Combine sweet potatoes, green onions, parsley, and cherries in a large bowl; gently mix. Whisk vinegar, mustard, oil, garlic, salt, and pepper in a small bowl until well blended. Pour over sweet potato mixture; gently toss to coat. Serve immediately or cover and refrigerate until ready to serve.

Greek Yogurt Potato Salad

Recipe courtesy of Pitchfork Foodie Farms

Greek Yogurt Potato Salad

YIELD: Makes 6 servings

INGREDIENTS: 

2 pounds potatoes (Yukon Gold)

6 hard-boiled eggs

1 cup plain Greek yogurt

4 tablespoons sour cream

1 tablespoon white distilled vinegar

2 tablespoons yellow mustard

3⁄4 teaspoon salt

1⁄2 teaspoon black pepper

1⁄2 teaspoon celery seed

1⁄2 teaspoon dried dill weed 

1⁄2 cup dill pickles, chopped

DIRECTIONS:

Peel and dice potatoes and boil until fork-tender. Drain the potatoes and set them aside to cool to room temperature. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl. Stir until smooth. You can taste test to see if you need to add ingredients.

Add cooled, diced potatoes, pickles and hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Add a splash of milk if too dry. Refrigerate for at least 1 hour. 

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Peanut Butter Cookie Banana Pudding

By Heidi Sutton

Celebrate America with sweet dessert favorites that don’t call for wasting a sunny day in the kitchen. Single-serve solutions like Peanut Butter Cookie Banana Pudding and Peanut Butter Ice Cream Sandwiches are perfect for sharing with guests, whether you’re hosting a pool party or calling over loved ones for a backyard barbecue on the Fourth of July.

Peanut Butter Cookie Banana Pudding

Recipe courtesy of the Georgia Peanut Commission

Peanut Butter Cookie Banana Pudding

YIELD: Makes 12 servings

INGREDIENTS: 

1 box (5.1 ounces) instant vanilla pudding mix

3 cups cold milk

1 package (16 ounces) peanut butter sandwich cookies, divided

12 canning jars (1/4 pint each)

2 to 3 bananas

Frozen whipped topping, thawed

DIRECTIONS:

In large measuring cup, whisk pudding mix and milk until thoroughly combined. Set aside to soft set, about 5 minutes. Cut or break six cookies in half and set aside. Pour remainder of package in 1-gallon bag, seal it and use rolling pin to crush cookies.

Spoon layer of cookie crumbs in bottom of each jar, reserving some for topping. Top with layer of vanilla pudding. Cut one banana in half lengthwise and slice. Put layer of bananas on top of pudding. Top bananas with another layer of pudding. Repeat with remaining ingredients. Refrigerate until ready to serve. To serve, top with whipped topping and sprinkle with crushed cookies. Serve each with broken cookie half.

Note: Twelve 1/4-pint canning jars fit into disposable foil lasagna pan with clear lid for easy refrigeration and transportation.

See video on how to make this recipe here.

Peanut Butter Ice Cream Sandwiches

Recipe courtesy of the Georgia Peanut Commission

Peanut Butter Ice Cream Sandwiches

YIELD: Makes 12 servings

INGREDIENTS: 

24  fresh baked chocolate chip cookies (about 3 inches in diameter), cooled

1 1/2 cups creamy or crunchy peanut butter

1 1/2 quarts vanilla ice cream, slightly softened

chopped peanuts, for topping

mini chocolate chips, for topping

toasted coconut, for topping

DIRECTIONS:

On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies. Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm. Serve slightly frozen.

See video on how to make this recipe here.

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Blueberry-Pecan Scones

By Heidi Sutton

This weekend, wake up the family with the delicious smell of blueberry-pecan scones baking in the oven or make these scrumptious Blueberry Cake Donuts for dessert.

Blueberry-Pecan Scones

Recipe courtesy of Cooking Light Magazine

Blueberry-Pecan Scones

YIELD: Makes 10 scones

INGREDIENTS: 

1/2 cup 2% reduced-fat milk

1/4 cup sugar

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 large egg

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons chilled butter, cut into pieces

1 cup fresh or frozen blueberries

1/4 cup finely chopped pecans, toasted

Cooking spray

1 large egg white, lightly beaten

2 tablespoons sugar

DIRECTIONS:

Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake for 18 minutes or until golden. Serve warm or at room temperature.

See how to make this recipe here.

Blueberry Cake Donuts

Recipe courtesy of Culinary.net

Blueberry Donuts

YIELD: Makes 2 dozen regular donuts, 48 mini donuts

INGREDIENTS: 

1 cup cake flour

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1/3 cup butter, softened

1 cup sugar

1/4 teaspoon salt, divided

2 teaspoons vanilla extract, divided

2 eggs, plus 1 egg yolk

1 cup buttermilk

2 cups blueberries

2-4 cups powdered sugar

1/2 cup milk

DIRECTIONS:

Heat oven to 350 F. In large bowl, whisk cake flour, all-purpose flour, baking soda and baking powder. In large bowl or stand mixer bowl, beat butter, sugar, 1/8 teaspoon salt and 1 teaspoon vanilla until fluffy. Add eggs and yolk; mix until creamy. Alternate adding buttermilk and flour mixture until blended. Remove bowl from stand mixer, add blueberries and stir until combined.

Fill piping bag with batter. Fill mini donut pan cavities about halfway. Bake 8-10 minutes. Cool completely. In medium bowl, whisk 1 cup powdered sugar, milk, remaining salt and remaining vanilla extract. Add additional 1 to 3 cups powdered sugar until mixture reaches desired thickness. Dip cooled donuts in glaze and place on wired rack to drip off excess.

Substitution: If cake flour isn’t available, measure 1 cup all-purpose flour and remove 2 tablespoons. Add 2 tablespoons cornstarch.

See how to make this recipe here.

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Kona Pineapple Chicken Kebabs

By Heidi Sutton

This Father’s Day, go ahead and shower dad with some love straight off the grill. You can make the day even more memorable by sharing the experience together. Grilled skewers keep the whole family happy and come together in less than 30 minutes, making them perfect for quick and healthy meals without the hassle. Serve with a side salad and rice for a satisfying feast.

Kona Pineapple Chicken Kebabs

Recipe courtesy of Perdue Farms

Kona Pineapple Chicken Kebabs

YIELD: Makes 4 skewers

INGREDIENTS: 

1 can (6 ounces) pineapple juice

2 tablespoons vegetable oil

1 lime, zest and juice only

1 tablespoon sugar

1 package diced chicken breast

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, cut into 16 chunks

4 metal skewers or 8 wooden skewers (12″)

DIRECTIONS:

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, and sugar until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade. Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F. Remove kebabs from grill, rest 2-3 minutes and serve.

Shrimp, Broccoli and Potato Skewers

Recipe courtesy of Family Features

Shrimp, Broccoli and Potato Skewers

YIELD: Makes 4 skewers

INGREDIENTS: 

1 pound small potatoes

1 bunch broccoli

12 large shrimp, peeled and deveined

1 1/2 lemons, juice only

3 tablespoons fresh thyme, chopped

2 tablespoons olive oil

salt and pepper, to taste

DIRECTIONS:

In large, microwave-safe bowl, microwave potatoes on high 5 minutes. Chop broccoli into large pieces. Add broccoli and shrimp to bowl once potatoes are steamed. Add lemon juice, thyme and olive oil; evenly coat potatoes, shrimp and broccoli. Season with salt and pepper, to taste. Build skewers and grill 10-15 minutes on medium-high heat, until shrimp is cooked through.

Note: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

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