St. Patrick’s Day Treats BY KRISTI JOHNSON MARION & EMILY DODSON
l l i r G e h t m o r f s Goodnes As we are all spending more time outdoors lately, it’s a great time to fire up the grill with family. From chicken to turkey and refreshing drinks to enjoy, here are some of our favorite kid-friendly recipes to enjoy outdoors by the grill!
THAI PEANUT CHICKEN SKEWERS
TURKEY FAJITA FOIL PACKETS
RASPBERRY PEACH LEMONADE
INGREDIENTS: 1 lb. Chicken tenders (threaded onto small skewers)
INGREDIENTS:
INGREDIENTS: ¼ cup agave nectar
Salt, pepper, soy sauce (to taste)
4 Turkey breast cutlets (or chicken), cut into bite-size pieces 2-3 Bell peppers, cut into strips
6 oz. raspberries
FOR THE SAUCE:
1 Onion, cut into strips
3 medium peaches, sliced
½ cup creamy peanut butter
1 packet taco seasoning
1 cup freshly squeezed lemon juice
¼ in. piece fresh ginger (minced)
A few dabs of butter
6 cups water
½ Tbsp. brown sugar
Aluminum foil Soft tortillas
DIRECTIONS:
1 Garlic clove (minced) 1 Tbsp. lime juice
DIRECTIONS:
½ Tbsp. fish sauce
1. Arrange two 18” strips of foil in a crisscross fashion. Place turkey into the center of the top layer and sprinkle with half of the taco seasoning.
1 Tbsp. soy sauce ½ cup coconut milk or water Fresh chili, cayenne pepper or chili sauce (to taste) (optional)
DIRECTIONS: 1. Season the chicken with salt, pepper and soy sauce. Heat the grill (or cast iron pan over medium high heat on the stove). Grill the kabobs until chicken is done, about 4-8 minutes per side. 2. While the chicken cooks, whisk all sauce ingredients in a small bowl. For a smoother sauce, place all ingredients into a mini-food processor or blend with a stick blender. Add more coconut milk or water if the dipping sauce seems too thick. 3. Serve the chicken skewers with dipping sauce on the side.
2. Place the pepper and onion strips on top of the turkey and sprinkle on the remaining taco seasoning and top with the dabs of butter. 3. Close the foil tightly and grill for about 30 minutes or until the turkey reaches an internal temperature of 165° F. Alternatively, bake in a 400° F. oven for 45 minutes or until turkey reaches an internal temperature of 165° F. 4. Open the foil packet and stir ingredients to mix the taco seasoning into all ingredients and serve on soft tortilla shells.
1. I n a medium saucepan, combine 1 cup water and agave over medium heat until the agave dissolves, about 1 minute. Add raspberries and peaches. Stir occasionally, bringing it to a simmer until raspberries have broken down, about 5 minutes. 2. C ombine the raspberry-peach mixture in a blender until smooth, about 1 minute. Cool completely and strain through a cheesecloth or fine strainer. 3. I n a large pitcher, whisk together raspberry-peach mixture, lemon juice and 5 cups water. Refrigerate until chilled. 4. S erve over ice and raspberries. Bonus points if served in Mason jars!
SEPTEMBER 2020 / 55
