Sesame Chicken Kabobs

by alphagalcooking

I love it when the summer weather lingers into fall. School has started, but it still feels like August, so grilling is definitely on the menu. To assemble the kabobs, I set up a buffet loaded with the chicken, veggies, and pineapple and everyone makes their own. No one ever complains about this meal! Here’s to happy, healthy, and delicious grilling!

Sesame Chicken Kabobs

6  boneless, skinless chicken breast halves (about 1  1/2+ pounds)

1/4  cup plus 2 tablespoons teriyaki sauce

1/4  cup soy sauce

2  tablespoons sesame seeds

3  tablespoons vegetable oil

2  tablespoons sesame oil

6  (12-inch) wooden skewers

2  red, orange, or yellow peppers, cut into 1-inch pieces

4  small purple onions, cut into wedges

1  zucchini, cut into 1-inch slices

1  summer squash, cut into 1-inch slices

1/2  pound whole mushrooms, stems removed

Fresh pineapple, cut into 1-inch thick pieces

 

Cut chicken into 1-inch pieces and place in a Ziploc bag. Combine teriyaki sauce and the next 4 ingredients, stirring well. Pour over chicken. Seal the bag and marinate in the refrigerator for at least 3 hours (the longer, the better) turning the bag often.

Soak wooden skewers in water for at least 30 minutes. Remove chicken from bag, reserving the marinade. To assemble the kabobs, thread chicken alternately with veggies and pineapple onto skewers. Grill kabobs over medium-hot coals 3 to 5 minutes on each side or until chicken is done, basting frequently with the marinade.

 

Adapted from Southern Living’s Five-Star Recipe Collection, 1990

 

 

Spinach, Green Onion, and Smoked Gouda Quiche

by alphagalcooking

When you ask my son if he likes eggs, he will emphatically reply, “NO!”. If you ask him what he would like to have for dinner, he will often say, “That yummy quiche with the spinach and smoked gouda in it.” Isn’t that funny? I love sneaking eggs into his diet with a meal that my whole family loves. This quick and easy quiche has a unique and creamy texture from the smoked gouda. The flavor is delightful and I serve it with fried apples or a fresh fruit salad. 

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1  refrigerated pie crust (I use Pillsbury)

1  tablespoon olive oil

1/2  cup thinly sliced green onions (green and white parts)

3  cups fresh baby spinach

3  large eggs, lightly beaten

1  cup milk (I use 2%)

3/4  cup (3 ounces) grated smoked gouda

3/4  teaspoon salt

dash of nutmeg

 

Heat oil in a large skillet over medium-high heat. Add green onions and sauté 5 minutes or until tender. Add spinach and sauté 2 more minutes.

Combine eggs, milk, and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach and onion mixture. Pour filling into crust. Bake at 350 degrees for 35 minutes (40 minutes if you prefer a firmer texture).

 

 

 

Vegetarian Egg Rolls

by alphagalcooking

We had Chinese food occasionally before the boys had alpha-gal, but choose to avoid it now due to the risk of cross contamination. The egg rolls were always my favorite part of the meal and in a moment of missing them recently, I just decided to make my own. These are super healthy as they are baked instead of deep fried. They are so full of fresh veggies that we don’t miss the meat, but feel free to add  shredded chicken or turkey if you prefer. Serve with fried rice and the dipping sauce of your choice and now you have a little bit of Chinese food back on the menu!

Vegetarian Egg Rolls

1  medium zucchini, shredded

1  medium summer squash, shredded

3  carrots, shredded

1  bag of broccoli slaw

3  green onions (tops included), finely chopped

1/2 teaspoon ginger

3  tablespoons oyster sauce (available in the Asian food section of most grocery stores)

1  package egg roll wraps (I use Nasoya)

Plum or other dipping sauce

 

In a NON-STICK pan, stir fry the zucchini, summer squash, and carrots over medium high heat until tender. (I do not use olive oil or cooking spray as the veggies are wet enough to keep them from sticking to the pan. If you do not have a non-stick pan, heat 1-2 tablespoons of olive oil in the pan first and then add the veggies.) Add the broccoli slaw and green onions cook until tender. Next, add the ginger and oyster sauce and cook and stir until well combined. If you have time, let this mixture cool slightly. If not, just keep going!

 

Use 2 tablespoons filling for each egg roll. Start with the egg roll wrapper in the shape of a diamond (one corner pointing towards you) and spread filling across the middle. Fold bottom corner snugly over the filling, then fold in side corners. Brush top corner with water and roll up wrap tightly to enclose filling, sealing roll with top flap. Heat oven to 400 degrees. Cover a cookie sheet with foil and spray with non-stick cooking spray. Brush the tops of the egg rolls with olive oil and bake until golden brown, about 10-12 minutes. Serve with dipping sauce and fried rice.