Monday, June 21, 2010

Kabob-a-bob-bob

Evening, Kitschies. It's Monday. Meh. The weekend was better than Monday. Pretty much every day is better than Monday. Though, if you take out Monday, that means Tuesday is the new Monday and nobody wants that!!

Yesterday was Father's Day. Was it a restful day for the hubs? Nope. We had his Dad over for dinner and some swing set building. Fun! Nate was happy to have something in the backyard to play on/with other than dirt and some trucks. I told him that way we don't have to go to the park ever again. He wasn't very happy about that. LOL Since it was Father's Day, I told the hubs what we ate was up to him. I would get it ready, but he had to chose it. He decided on a dish we like to do once or twice a Summer. I guess it's officially Summer for us!

Neil & his Dad on Father's Day - swing set time!



Southern Style Mustard BBQ Chicken Kabobs

1 1/2 cups catsup
1 cup prepared mustard
1/2 to 2/3 cup cider vinegar
1/2 cup Equal Spoonful*
2 Tbsp stick butter or margarine
1 Tbsp Worcestershire sauce
1/2 tsp maple flavoring
1/2 tsp coarsely ground black pepper
1 1/2 lbs skinless, boneless chicken breasts, cut into 3/4-inch cubes
2 small yellow summer squash, cut crosswise into 1-inch slices
12 medium mushroom caps
1 large red or green bell pepper, cut into 1-inch pieces
*May substitute 12 packets Equal sweetener

Mix all ingredients, except chicken and vegetables, in medium saucepan. Cook over medium heat 3 to 4 minutes or until sauce is hot and butter is melted.

Assemble chicken cubes and vegetables on skewers; grill over medium heat 10 to 15 minutes until chicken is no longer pink, turning occasionally and basting generously with sauce. Bring remaining sauce to a boil in small saucepan. Boil 5 minutes. Serve with kabobs.

NOTES: Soak wooden skewers in water for 1 hour prior to grilling - it helps to keep them from burning to ash. We have a hard time getting the chicken cooked through without destroying the veggies. This time we marinated the chicken pieces in the sauce then partially cooked the chicken. Once partially cooked, we put them on the skewers with the veggies and then threw them on the grill until completely cooked.




Now come with me for a bit. This is kind of a little walk along a path that my mind took while writing this post. I've been all over Silversun Pickups the last couple of weeks. I heard about them months ago, but I finally downloaded their latest disc: Swoon. I. LOVE. IT. They're reminiscent of early 90s grunge. But. That is NOT a chick singing. I couldn't believe it, so I looked it up. Nope. That's a guy. He's got a cool voice, but I just cannot see his face with his voice. It just doesn't fit. And it bugs me. LOL I find myself daydreaming about it while listening to the songs. *sigh* Why does this bug me so much? Yeah. I'm strange. Welcome to my world. Another thing. That mustache. It's gotta go. Seriously. Check out the link at the bottom of the post for the video. Oh, and I think that Panic Switch would make an awesome song for Rockband!! Wait. It's already available. WOOT!! LMAO I crack myself up.

Listening to: The Royal We by Silversun Pickups
Mood: perplexed

4 comments:

Linda said...

I have to give that recipe a try!

ANSTAH said...

omgoodness i LOVE seeing recipes that you share. LOVE LOVE LOVE it. I'm a HUGE foodie, and I need to try out some recipes. Thanks for sharing Megan! =D

Megan Harmeyer said...

@Linda - I think you'd like it because it's pretty tangy. The sauce really makes the recipe!

@Anstah - Thanks!! I try to post pretty easy recipes so anybody can do it.

Debra Joy said...

Those sound delicious! I will have to give them a try. I would love a swing set. I am a little jealous over here. ;)