Summer on a Stick

Summer and the living is easy.

Recipe from recipecritic.com
Grilled Tequila Lime Chicken Kebobs with a side of Northwoods Wild Rice Salad 

Cook's Notes: Marinate your chicken in a key lime flavor with herbs and grill to perfection on skewer with zucchini slices. The chicken is juicy and tender, a quick meal on a warm summer night. Serve with a side of Northwoods Wild Rice Salad previously posted.
Recipe adapted from the recipecritic.com

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons vegetable oil 
• 1 tablespoon tequila
• Juice of 1 medium lime
• 2 teaspoons minced garlic
• 1/2 teaspoon each rosemary, thyme, parsley, sage 
• 4 chicken breasts boneless, skinless
• Limes for garnish optional
• Zucchini slices

Directions: 

• Soak wooden skewers submerged for 3 hours in water.
• Cut chicken into small pieces.
• Mix soy sauce, honey, vegetable oil, lime juice, tequila, herbs and garlic in small bowl. Add to a saucepan, bring to a simmer to slightly thicken.  
• Place the chicken breasts in a gallon sized bag with sauce. Let marinate in the sauce for at least 30 minutes. Drain and reserve sauce.
• Alternate chicken and zucchini pieces on skewers
• Baste chicken during cooking. Grill at 350 degrees for 5-10 minutes on each side until no longer pink in center.

Ice Cream Chocolate Bundt Cake

Cook's Notes: Remember this photo of mini angel food cakes in a previous posting? Well I sliced one crosswise, filled it with a scoop of ice cream and drizzled chocolate sauce over the top. So easy and a sponge cake would work too. 
Bittersweet Chocolate Sauce
Recipe from Cooks Illustrated October 2018
Ingredients:

• 1-1/4 cups sugar
• 2/3 cup whole or 2% milk
• 1/4 tsp. salt
• 1/3 cup unsweetened cocoa sifted (Hersheys)
• 3 oz. unsweetened chocolate (bittersweet or semi-sweet)
• 4 TB. butter, cut in 8 pieces
• 1 tsp. vanilla
• 1 TB Amaretto or Kahlua 

Directions:

• Heat milk, sugar, and salt in a saucepan over medium low heat, whisking gently until sugar has dissolved. and liquid starts to bubble around the edges, 5-6 minutes. Reduce heat to low and whisk in cocoa. Stir until smooth.
• Remove pan from heat and add in chocolate pieces. Let stand 3 minutes. Whisk until sauce is smooth and chocolate is fully incorporated. With heat off burner add pan back to stove and add in butter, vanilla and liquor. Whisk until smooth. Cool pan off heat before refrigerating.
• Sauce can be refrigerated covered up to a month, though I doubt it will last that long. Can be microwaved uncovered. To reheat only need abut 15 seconds on HIGH.