Brrrrrrrrrrrrrrrrrrrr…..best describes this day! It is so cold outside my bones hurt! Remind me again why I live in Indiana?! There isn’t enough coffee in the world that could warm these bones today. I guess it could be worse….right? Any who……I am a book lover…..all kinds of different books strike my fancy. Fiction…Non-Fiction…..whatever! A couple years ago I was in a desperate search for a good book series. My sister came to the rescue with The Mortal Instruments written by Cassandra Clare…..which led to The Infernal Devices….which led to The Bane Chronicles. I fell in love with these characters and Cassandra’s (that’s right…first name…. I feel like we are bffs )writing. So how pumped was I when the movie of the first book of The Mortal Instruments came out?! How upset was I after I watched it?? MAJOR LET DOWN!!! Don’t watch it if you have read the books….or don’t watch it if you want to read the books….how about just don’t watch it. Then came SHADOWHUNTERS……..YESSSSSS FINALLY! It’s a TV series based off of the books The Mortal Instruments. This TV series is the perfect redemption! I am not sure what network it airs on, but I am watching it on HULU. Watch it…..if you are a paranormal romance/urban fantasy/science fiction (its clean I promise) nerd like me…you will forever be Team Clary and Jace. So while its cold outside and you don’t have much to do anyway…..read the books or start the TV series….or both! 🙂 You are welcome!!!!!
Food! Lets get tooo it! This recipe today is from …you guessed it….Juli Bauers. Why turn away from someone that is amazing?! It is right off of her blog Paleomg. This recipe will not disappoint…….duh. So the recipe is for kabobs……buutt I made it just a tad different.
Orange Glazed Chicken
Kabobs :recipe credit: Juli Bauers
Ingredients: For the Orange Glaze
- 2 cups of orange juice
- 1/2 cup coconut aminos
- 1 heaping tablespoon of honey
- 1/4 teaspoon fish sauce
- zest of 1/2 and orange (about 1/2 tablespoon)
Ingredients: For the Kabobs ( or the plate )
- 1 1/2 pound boneless, skinless chicken thighs, cut into 1 inch cubes. ( I used chicken breasts )
- 1 red bell pepper, cut into 1 inch squares ( I sliced mine )
- 1 yellow bell pepper, cut into 1 inch squares ( I sliced mine)
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sliced green onions, for garnish
- 1/4 cup sliced almonds
- 2 tablespoons sesame seeds
- Place a large sauté pan over medium heat and add all ingredients for orange glaze. Whisk to combine. Let reduce for about 20-25 minutes. It will reduce by ⅓ and should coat the back of a spoon, that’s how you know the sauce is ready. If it’s still runny like water, let it cook longer. When the sauce is done cooking, remove from heat and set aside.
- While the sauce is cooking, this is a great time to toast the almonds and sesame seeds. Place both in a small sauté pan over medium heat and toss for about 10 minutes, until almonds are brown.
Using metal skewers, make the kabobs: place a slice of red bell pepper, then a slice or yellow bell pepper, then 4-5 cubes of chicken and repeat with peppers and chicken until the skewers are filled. I was able to make 5 kabobs. Then sprinkle each kabob with salt, garlic powder and onion powder on all sides. Turn grill to a medium high heat and grease with a bit of ghee. Once grill is hot, place kabobs on grill and cook for 4-5 minutes on all 4 sides. Cook until no pink in the middle of the chicken remains OR until the chicken reaches an internal temperature of 165 degrees. As soon as you pull the kabobs off the grill, use a brush to brush glaze on all size of kabobs until completely coated. Leave extra sauce on the side for dipping
- I didn’t feel like messing with the kabobs (I know -lazy)……so I used a large sauté pan and sautéed my veggies and then added the cubed chicken. Sprinkled the garlic, onion and salt and cooked until the chicken was no longer pink in the middle. I served this over cauliflower rice. Drizzled the orange glaze over the dish.
- Garnish with toasted almonds and sesame seeds and sliced green onions.