Only 2 things can make a Monday not totally painful and awful. Number one is Secret Recipe Club which just so happens to be today. Number two is my twin nieces being born which is also happening today!!!! I pretty much can’t ask for a better Monday. I’ll be sure to keep you posted on their arrival.
For this month’s SRC I was assigned Suzanne’s blog, Thru the bugs on my windshield. I’m really starting to get to know all the blogs in my Secret Recipe Club group now, and I’ve been calling Suzanne’s blog the bandana blog. She has the cutest, cheeriest bandana print blog background, and it makes me smile every time I click on over. I was excited to be assigned to her, but kind of disappointed that the assignment fell within my busiest month ever. I have been non-stop crazy work for the last 4 weeks, which didn’t leave me a whole lot of time to poke around on Suzanne’s blog. I was telling my friend Katie that I had to pick a recipe, so SHE started poking around and suggested these skewers…..among other things. She kept messaging me “oh wow, this looks good! What about this? Yum!” I think Katie is now a lifelong reader.
Anyway, the skewers were awesome! The Hubs loved them, they were spicy, yet refreshing, and I’m sure I’ll be making them again.
Yucatan Chicken and Shrimp Skewers recipe from Thru the Bugs on my Windshield
5 chicken thighs, halved
20 wooden skewers
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons canola oil
2 tablespoons ancho chile powder
1 elephant garlic clove, coarsely chopped (or 3 normal size cloves)
butter lettuce to serve
BBQ Sauce (see recipe below)
Red Cabbage Slaw (see recipe below)
Skewer each half chicken thigh with 2 skewers so they lay flat. Place chicken in a large shallow baking pan.
Whisk orange juice, lime juice, oil, chile powder and garlic. Pour over thighs and marinate in the refrigerator for 1-4 hours.
Preheat grill to high or grill pan over high heat.
Remove thighs from marinade and grill for 4-5 minutes on each side or until just cooked through.
Remove chicken from skewer, place in a butter lettuce leaf, drizzle with BBQ sauce and top with slaw and chopped peanuts.
1 tablespoon canola oil
2 inch piece of fresh ginger, peeled and finely chopped
1 1/2 cup store bought BBQ sauce (we’re gonna make this easy)
2 cups chicken stock
2 tablespoons soy sauce
1/4 cup peanut butter
2 tablespoons chipotle in adobo puree
Heat oil over medium-high heat in a heavy 3qt sauce pan. Add ginger and cook until soft. Increase heat to high and add BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree and cook until thickened, about 20-30 minutes.
Red Cabbage Slaw
1/2 head red cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup rice wine vinegar
1/2 cup orange juice
1 tablespoon olive oil
1/4 cup cilantro leaves, chopped
Salt and pepper to taste
Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice and oil and pour over cabbage. Add cilantro and seaons with salt and pepper. Let sit at room temperature for about 20 minutes before serving.