Food for Thought

grilling for the summer

BY EDWARD ARRIOLA

FAMILY & MWR SPECIAL EVENTS

Ingredients/Supplies

¼ CUP SOY SAUCE ¼ CUP PINEAPPLE JUICE 3 TABLESPOONS HONEY 2 TABLESPOONS SESAME OIL ½ TEASPOON GARLIC POWDER ¼ TEASPOON GROUND GINGER ¼ TEASPOON SALT ¼ TEASPOON GROUND BLACK PEPPER 1 TABLESPOON CORNSTARCH 4 BONELESS SKINLESS CHICKEN BREAST 3-4 BELL PEPPERS 1 LARGE RED ONION 2 CUPS PINEAPPLE CHUNKS COOKING SPRAY FOR THE GRILL SKEWERS

For those of you who have been following my journey to become a better cook, you know my love for simple recipes that involve the whole family. In today’s article, I decided to bring out the grill master in me. We’ll start off with a Hawaiian Chicken Kabob Recipe that’s delicious and versatile for even the pickiest of people in your family. Then, we will finish off with a dessert, a twisted take on the s’more, so it’s “S’more Goodness.” Both recipes are simplistic and can easily be changed to add your own personal touch. Kabobs have always been one of my favorite dishes! They fall under the one item meal category, meaning you don’t really need sides to go with it, it’s filling on it’s own. It also means less work and a greater pay off. Here is a list of items needed.

Directions:

To marinate any type of meat it should sit overnight for the best flavor. In a mixing bowl, mix soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt, ground black pepper and cornstarch. Feel free to add other seasonings to fit your taste. I used some Morton SeasonAll just to round it out. Pour a cup of the marinade into a separate container and store in the fridge for later use. Chop the chicken breast (1½ inch thick) and soak them in the

remaining marinade mixture overnight.

When you are ready to get started, preheat the grill to a medium heat. I learned that if you are grilling with wooden skewers, soak them in water for 30 minutes to an hour. The step is important to the process so the skewers don’t burn as you grill. Chop up your vegetables (1½ inch thick) and start making your kabobs. I went with a simple onion, meat, pineapple, bell pepper, meat, pineapple, onion design — but this is where your creativity can run wild. For my picky eaters, we created an all meat kabob, which also led us to some vegetable and fruit concoctions.

Once you are finished putting together your beautiful works of art, it’s time to start grilling! Spray down the grill grates and place your kabobs onto the grill. Baste the kabobs with the marinade that you set aside in the separate container and turn at least every five minutes, making sure to baste as you go. Now, if you are anything like me, cooking chicken can be a daunting task. Though I enjoy chicken, I’ve been known to under cook it and create a monstrosity that no one should eat. I received a small tip from my Grill Master for the day, Kenny Brooks. Look at the juice that comes from the chicken, if it’s clear, it’s cooked.

Now when I tell you this was delicious, that is no exaggeration. I look forward to the next time I make this dish, I would like less sweet and more heat.

Now for a sweet treat that’s fun to eat!

This dessert is an interesting take on the s’more. All you will need is a flour tortilla, chocolate chips, mini marshmallows, graham crackers, and foil. First you cut out a piece of foil that is bigger than your tortilla. Place your tortilla on top and start to assemble your burrito. Crush up your graham cracker and place it on half of your tortilla, place your chocolate chips on top of the graham cracker crumbs, and finish with a sprinkle of mini marshmallows. Then start rolling your burrito and try to keep all your ingredients inside, once done, roll it into the foil. Let’s be real, for me, it took a couple of tries before I became a master at it. Once you become a master at it like me, put the foil dessert on the grill for 15 to 20 minutes, flipping it at the halfway point.

This is a dream for someone that has a sweet tooth! There was an explosion of sweetness from the different ingredients, but the highlight of the dish is definitely the marshmallow. It always bothered me that there was zero control when roasting your marshmallow over a campfire. You either didn’t cook it well enough or it was burnt beyond recognition. Cooking it within the foil, however, caramelized it to perfection! The chocolate paired with it beautifully, but I probably should’ve added more crushed graham crackers. The tortilla’s purpose was to hold in all the flavor and create less mess, which I recommend 100%.

I am enjoying my journey to become better as a cook and look forward to my next challenge. Food has a very special way of bringing people together, creating an opportunity to learn about one another. Whether you are cooking together or sitting down for a meal as a family, enjoy each moment and grow together.

Just my Food for Thought.

LEAGUE

Omar Bradley Sports Complex Every Friday

Sept. 10 - Nov. 6