Georgia Medical Treatment Center

Summer Selections

Hawaiian Teriyaki Chicken Kabobs

Ingredients

4 large boneless, skinless chicken breasts ½ cup brown sugar ½ cup soy sauce ¼ cup pineapple juice 2 garlic cloves, minced ¼ teaspoon pepper ½ teaspoon salt 1 tablespoon cornstarch 1 tablespoon water 1 red bell pepper, cut into 1-inch cubes 1 orange bell pepper, cut into 1-inch cubes 1 green bell pepper, cut into 1-inch cubes 1 red onion, cut into 1-inch cubes 1 cup pineapple, diced

TIP: Soak your wooden kabob skewers in water before grilling to avoid burning.

Begin the Fun

1. In a small saucepan whisk together brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl whisk together the water and cornstarch. Slowly mix into the sauce mixture. 2. Bring to a boil and boil about one to three minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later. 3. Marinate the chicken in the sauce in the fridge for at least thirty minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple. Create an alternating arrangement of ingredients for a well-balanced kabob. 4. Grill for eight to ten minutes until the meat is fully cooked. Remove from the grill and baste with the reserved sauce. 5. Serve with rice and black beans or grilled corn.

Cilantro Lime Chicken Thighs Blueberry Pie Bars

Ingredients

¼ cup fresh cilantro leaves, chopped 3 tablespoons olive oil, divided 2 tablespoons freshly squeezed lime juice 1 tablespoon lime zest 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 pounds boneless, skinless chicken thighs

Begin the Fun

1. In a medium bowl combine cilantro, two tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt, and pepper. 2. In a gallon-sized Ziploc bag or large bowl combine chicken and cilantro mixture; marinate for at least two hours to overnight, turning the bag occasionally. Drain the marinade from the chicken. 3. Heat remaining tablespoon olive oil in a cast-iron grill pan or skillet over medium-high heat. Working in batches, add chicken to the grill pan in a single layer and cook about four to five minutes per side until golden brown and cooked through, reaching an internal temperature of 165 degrees. 4. Serve immediately. Sides might include rice and beans, fresh salad, or grilled vegetables.

Classic Mint Julep

Ingredients

1 ½ cups flour ½ cup sugar, divided

Dash of salt ½ cup unsalted butter, cubed and cold ½ cup sour cream (can substitute yogurt) 1 teaspoon vanilla 1 egg, slightly beaten 4 cups fresh blueberries, washed and dried

Begin the Fun

1. Preheat oven to 350 degrees. Grease an 8x8 baking dish or line it with parchment paper and set aside. 2. In a large mixing bowl, combine flour, ¼ cup sugar, and a dash of salt. Mix in the butter with a paddle mixer, pastry blender, or two forks until it is crumbly and the butter is distributed evenly.

Reserve half the mixture for later. Press the remaining batter evenly into the glass baking dish.

Bake for fifteen minutes. 3. While the crust is baking, mix together sour cream (or yogurt), vanilla, egg, and remaining ¼ cup sugar. Gently fold in the blueberries. 4. When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved ½ cup of crust over the berry mixture evenly. Return to the oven and bake for 45 to 50 minutes or until the pie bars are set and crumble on top is slightly browned. 5. Allow to cool for at least an hour before slicing.

These bars are best if enjoyed after refrigerating for twelve hours before slicing.

Ingredients

5-10 mint leaves 1 teaspoon simple syrup 2 1/2 ounces Kentucky bourbon

Crushed Ice

Seltzer Water

Begin the Fun

1. Place the mint leaves in the bottom of a glass and top with simple syrup. Use a muddler to crush the leaves until they begin to break down. 2. Add bourbon to the glass and stir. 3. Fill the glass with ice and top with the seltzer water. Garnish with mint and enjoy!