Glazed Chicken Skewers


Perfect for backyard barbeques or parties, these glazed chicken skewers are a little sweet, a little spicy and a little smoky from the grill. The soy gives an Asian flair, while the red pepper flakes provide some kick. Enjoy with other finger foods (like buffalo wings) and a cold beer or other beverage. Have plenty of napkins or wet wipes for sticky fingers, too!


  • 4 cloves Garlic, grated with a microplane (or minced)
  • ⅓ cup Honey
  • ½ bottle Negra Modelo (I recommend drinking the rest with the meal!)
  • 1 tsp. red pepper flakes
  • ½ tsp. Dijon mustard
  • ¼ cup Soy Sauce
  • ¼ tsp. Pepper
  • 1 tbs. Olive Oil
  • ¼ cup chopped Shallots (about 1 medium shallot)
  • 6 boneless skinless Chicken thigh filets, cut into cubes
  • Oil (for the grill)
  • Cilantro (optional – for garnish)
  • 1 tbs. Balsamic Vinegar (Trade Joe’s – Aceto Balsamico de Modena)


In a small bowl, whisk together the garlic, honey, Negra Modelo, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes and refrigerate for 1 hour. You can leave it to marinade longer, but don’t leave it in the refrigerator longer than overnight.

Remove the chicken from marinade (reserve the marinade) and thread through wooden skewers.

In a pot over medium-high heat, add the olive oil, balsamic vinegar, and shallots. Sauté until the shallots soften (about 5 minutes) and then add the marinade. Boil your mixture, stirring frequently until it has reduced and thickened (about 8 minutes). 


Preheat grill to medium-high heat and brush lightly with oil. Brush your chicken with the glaze and place them on the grill. Brush the chicken with your glaze again and turn every 2-4 minutes until fully cooked (about 10 minutes). Sprinkle with chopped cilantro prior to serving.


Preheat oven to 400° F and place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze and roast for approx. 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through. Sprinkle with chopped cilantro prior to serving.

Chicken or Turkey Tetrazzini


Chicken (or turkey) Tetrazzini is a classic comfort food dish that cooks love because it makes delicious use of leftovers. This version gets a spicy update with the addition of green chile. Make a wonderful meal with a tossed salad and crusty bread.


  • 1 ½ pound Thin Spaghetti, broken in half
  • 4 tbs. Butter
  • 4 cloves Garlic, minced
  • 1 lb. White Mushrooms, quartered
  • ½ tsp. Salt
  • Fresh Ground Pepper, to taste
  • 1 cup White Wine
  • ⅓ cup Flour
  • 4 cups Chicken Broth
  • 1 block 8 oz. Cream Cheese
  • 3 cups Cooked Chicken or Turkey, shredded or diced
  • 1 cup Black Olives, finely chopped
  • 1 ½ cup Frozen Green Peas
  • 4 slices Bacon, fried and chopped into bits
  • 1 cup Monterey Jack Cheese, grated
  • 1 cup Parmesan Cheese, grated
  • 1 cup Panko Bread Crumbs
  • 4 oz. can of Fired Roasted Diced Green Chile by Trader Joe’s 


Cook pasta until al dente. Drain, rinse, and set it aside.

In a large pot, heat butter over medium-high heat. Add garlic and sauté for 1 to 2 minutes. Add mushrooms and salt, then sauté for a few more minutes. Pour in the wine and allow it to cook with the mushrooms until the liquid reduces by half (about 4-5 minutes).

Sprinkle in flour and stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium-low. Cut the cream cheese into smaller pieces and add it to the pot, constantly stirring to help it melt. Don’t worry if it remains in small chunks for awhile – a it’ll all melt eventually! Add the chicken, olives, peas, bacon, and cheeses, stirring to combine. Add salt and pepper as needed.

Pour in your cooked spaghetti, stirring to combine. Don’t be afraid to put in more broth as needed (up to 2 cups); you want the mixture to have a little bit of moisture so it doesn’t burn in the oven. Pour the mixture into a large baking dish and sprinkle on the Panko bread crumbs.

Bake at 350° F until the casserole is bubbly and the crumbs are golden brown (about 20 minutes).

Honey Game Hens


This elegant dish is great for dinner parties, or when an ordinary roasted chicken seems dull. Kids especially like their own mini-chicken.


  • 6 Cornish game hens (about ¾ to 1 pound each)
  • 4 cloves garlic, chopped
  • 1 (1-inch) piece of ginger, peeled and chopped (ginger powder also serves as a suitable substitute)
  • ½ cup soy sauce
  • ½ cup honey
  • 2 tablespoons peanut oil
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest, minced 


Rinse hens, trim off excess fat, and pat dry. Place in large bowl or pan. Put garlic and ginger in food processor and process until nearly smooth. In another bowl, combine soy sauce, honey, oil, orange juice, and zest. Add the garlic and the ginger. Pour mixture over game hens, coating well. Refrigerate overnight, turning in marinade several times.

Pre-heat oven to 350°F. Place marinated game hens in shallow roasting pan; pour marinade on top. Bake for 1 hour, basting every 15 minutes, or until internal temperature reaches 165°F. Remove hens to serving platter. Pour cooking juices into small, heavy saucepan and boil for 4 minutes, or until sauce thickens. Pour over hens just before serving. Serve with sesame noodles or rice pilaf. These hens can also be grilled. Remember to baste often.