Still Cooking, just not Posting

Ok, we really have been eating these last couple of months. Not a lot terribly new or exciting but still cooking.

However, I finally did try out a fun new recipe last night and it was considered a huge hit across the board (the kids and my husband). Here's what we had:

Grilled Teriyaki Chicken Meatball Kebabs
(from www.heathersdish.com)

1 pound ground chicken
1/2 cup panko bread crumbs or regular plain breadcrumbs
1/4 cup teriyaki sauce plus more for dipping
1 carrot, shredded
1/2 red onion, shredded
1 clove garlic, minced
1 egg
salt and pepper to taste
1 pineapple, cored and cut into 1-inch cubes
1 red onion, cut into 1-inch cubes
other optional veggies: peppers, zucchini, squash (we used yellow and red peppers)

Mix together the ground chicken, bread crumbs, teriyaki sauce, carrot, onion, garlic, egg, and salt and pepper. Make mini meatballs by forming 1 Tbsp scoops into balls and place on a baking sheet. Refrigerate while you turn on the grill to medium heat and assemble the remaining items for the skewers. As a side note, you don't have to make skewers, but it is definitely more festive. Thread each skewer with a chunk of pineapple, a chunk of red onion, other option veggies and one meatball, then repeat. Spray the grill carefully with nonstick spray or brush with olive oil. Gently place each skewer on the grill. Grill for about 5 minutes on each side until the center of the meatballs are done and the grill marks are beautifully charred. Remove from heat and serve with rice and extra dipping sauce.

Along with the kebabs, I made the following Coconut-Ginger Rice which was super tasty:

Coconut-Ginger Rice
(from www.recipegirl.com)
Yields 8 servings

1/4 cup butter
2 T sushi grade ginger, drained and chopped (we didn't have this so I just added a little powdered ginger)
2 T garlic, minced
1/2 cup sweet onions, finely diced
2 cups white Jasmine rice (I used brown rice which worked great, just needed a lot more cooking time, more like 45 minutes)
1/2 cup coconut milk
4 cups water
1 teaspoon kosher salt
1/8 teaspoon white pepper (didn't add)
1 T pesto (didn't add)

Directions
1. Melt butter in medium-sized pot over medium heat.
2. Add ginger, garlic and onions, stir frequently until onions are transparent. Add rice, turning frequently until well coated. Add coconut milk, water, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for approximately 20 minutes (until liquid is absorbed).
3. Remove from heat and let stand 5-6 minutes. Turn rice into serving bowl, add basil pesto and toss with fork to fluff and distribute flavor.

I added some fresh steamed snap peas and we had a complete meal.

After our feast, the boys asked for a treat and decided on ice cream. I saw we had some bananas on the counter so I suggested banana-split sundaes. That was their first banana split sundae and after their reaction it definitely won't be their last!!

I'll definitely make this meal again.