Cooking

Curry Chicken Skewers

~ lindy

Curry Chicken Skewers

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Grilled 11 minutes on George Forman Turning over half way through grilling or cook in the oven 375*F. 20- 30 minutes or until no longer pink inside.

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*Wooden Skewers, soaked in water 20 minutes before adding chicken tenders

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Curry Chicken Marinade

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*1/2 cup Extra Light Olive Oil

*Juice from 1 Lemon

*2 teaspoons Fresh Grated Ginger

*2 teaspoons Curry Powder

*1 teaspoon Red Pepper Flakes

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Black Pepper

*2 Kosher Salt or Sea Salt

*3 pounds Chicken Tenders

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Add the above to a Ziploc gallon bag. Close the bag and massage the bag with chicken and marinade. Refrigerate 2-3 hours.
After marinating weave the chicken onto pre-soaked skewers. Place weaved sewers on a large platter or baking sheet and grill.

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Grilled 11 minutes on George Forman Turning over half way through grilling or cook in the oven 375*F. 20- 30 minutes or until no longer pink inside.

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Smothering Curry Dipping Sauce:

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*1/2 cup Creamy Peanut Butter

*1/2 cup Coconut Cream

*1 tablespoon extra Light Olive Oil

1 Tablespoon Curry Powder

*1 tablespoon Minced Garlic

*1 tablespoon Dry Minced Onion

*2 teaspoons Brown Sugar

*Juice from 1 Lime

*1/4 cup Soy Sauce

*2 teaspoons Freshly Grated Ginger

 

Add the above ingredients to a food processor. Pulse until mixture is smooth.

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Pour sauce over grilled or cooked chicken skewers and use as dipping sauce.

Enjoy!

Lindy

Spinach Artichoke Dip

~ lindy

Spinach Artichoke Dip
Spinach Artichoke Dip

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*3 Cloves Garlic, minced or pressed

*3 tablespoons Butter

*1/4-1/2 teaspoon Red Pepper Flakes, chopped

*9 ounces Frozen Chopped Spinach, thawed and chopped

*1 can Artichoke Hearts, drained and chopped small
Rue
*4 tablespoons Butter

*4 tablespoons Flour

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Cream Sauce 

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*1 cup Greek Yogurt

*5 ounces Greek Cream Cheese, room temperature

*1 cup Half and Half

*1/2 cup Milk

*1 1/2 cups Monterey Jack Cheese, save 1/2 cup for topping

*2/3 cup Grated Parmesan Cheese

*Sea Salt and Freshly Ground Pepper, to taste

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In a heated skillet add the 3 tablespoons butter, garlic, chopped red pepper flakes and sauté 1 minute. Then add another 3 tablespoons butter and flour making the rue, add the spinach and artichokes and heat through.

In a bowl mix together the cream cheese, Greek yogurt and slowly adding the half and half, milk until incorporate together. Stir in the Monterey Jack cheese and Parmesan cheese. Then pour cream sauce over artichoke spinach mixture and stir together.

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In a large baking dish or two small medium dishes, sprayed with cooking spray poor in dip mixture, top with 1/2 cheese and bake in a preheated 375*F. oven for 20-25 minutes or until hot and bubbly. Note: I like to broil the top just until the top turns a golden brown.Spinach Artichoke Dip

020-2

 

Spinach Artichoke Dip

Spinach Artichoke Dip

Spinach Artichoke Dip

Spinach Artichoke Dip

Spinach Artichoke Dip

Enjoy!

Lindy