Chicken chunks are marinated in yogurt, lemon juice, and several spices before being skewered with onions and bell peppers. The result is a terrific idea for the grilling season that tastes great and is fun to eat.
Zucchini and yellow bell peppers are grilled ahead of time and combined with shrimp, cherry tomatoes, and feta cheese. I leave the Dijon dressing on the side and toss it at the picnic, just before serving.
I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.
Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything! This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.
The glaze gives a wonderful sheen to the bird. A great addition to the menu is wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip casserole, green beans with walnuts, date and onion relish, pear chutney, and of course, pumpkin pie and butterscotch pie. If fresh sage is unavailable use 1/4 teaspoon dried sage.