Sunday, November 1, 2009

October Book and Recipe of the Month

Book of the Month

Nicholas Spark’s The Last Song

The Last Song

Recipe of the Month

Nick did all the cooking this month because I was really busy writing and researching.  His two dishes he made were honey glazed chicken kebobs and scalloped potatoes.  He got both recipes from

Yummy Honey Chicken Kabobs

  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces
  • skewers
  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). 

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    Soak the skewers so they don’t burn during barbequeing

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  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

    Dinner of the Month-35
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently. Dinner of the Month-37

Creamy Au Gratin Potatoes

  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese
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  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
  2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. 
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  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

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  4. Bake 1 1/2 hours in the preheated oven.

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Doug and Naomi came over to try out the goods…….Yummy!

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