Phenas Asian Chicken Kabobs A1 Food

ASIAN CHICKEN KABOBS

Steps:

• Cut chicken into 1-1/2-inch pieces; place in large resealable plastic bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, sesame oil and garlic in bowl; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
• Soak 4 (12-inch) wooden skewers in hot water for 20 minutes.
• Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
• Place on medium-hot grill. Brush with half of reserved marinade. Grill for 5 to 6 minutes on each side; brushing with marinade.
• Time does not include marinating time.

PHENA'S ASIAN CHICKEN KABOBS #A1

Steps:

• Place chicken pieces in a gallon sized Ziploc bag.
• In a medium bowl, mix teriyaki sauce, A1, mayonnaise, hoison sauce, black pepper, garlic powder, cumin and paprika.
• Pour mixture over chickin in ziploc bag, seal, then gently "massage" chicken to distribute sauce evenly.
• Place bag of chicken in refrigerator and let marinate for at least 1 hour.
• Remove chicken from refrigerator, allow it to come to room temperature.
• For each skewer, gently slide a chicken, a bell pepper, a onion, a pineapple (do this twice, in the same order on each skewer).
• In a small sauce pan, add 1/3 cup teriyaki sauce, 1 1/2 Tbsp hoison and 1 1/2 Tbsp A1. Bring to a boil, sirring constantly for 5 minutes.
• Remove from heat. Brush sauce on all skewers. (Save remaining sauce to use as dipping sauce).
• Heat grill (brush racks lightly with olive oil, to help skewers from sticking).
• Place skewers on grill, close lid and cook for 7 minutes, then turn skewers and cook for an additional 7 minutes.
• Remove skewers from grill. Serve over a bed of brown rice, drizzle warm sauce over skewers and rice.

HAWAIIAN CHICKEN KABOBS

Steps:

• Put chicken in large shallow dish.
• Drain pineapple, keep 1/2 cup juice.
• Set pineapple aside.
• Mix juice with the next 7 ingredients in small pan.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Pour over chicken.
• Cover and chill for 1 hour.
• Remove chicken from marinade, reserve marinade.
• Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
• Grill kabobs over hot coals 20 minutes or until chicken is done.
• Turn and baste frequently with marinade.
• Serve over hot rice.

PHENA'S BAKED TURKEY FLAUTAS #A1

Steps:

• Preheat oven to 425 degrees.
• Heat a large skillet, lightly coated with olive oil, over medium heat. Add turkey, crumbling with a fork, onion, garlic and A1, continue cooking until ground turkey is done. Remove from heat.
• In a medium bowl, combine goat cheese, salsa, lime juice, cumin, chili powder and smoked paprika. Mix well. Add spinach and corn, stir to combine.
• Add goat cheese mixture to ground turkey, stir to combine.
• Spray a cookie sheet lightly with olive oil.
• Spoon 1 1/2 tbsp turkey mixture onto lower third of tortilla. Roll tortilla as tightly as you can and place on cookie sheet, seam side down. Repeat with remaining tortillas.
• Spray tops of tortillas lightly with olive oil.
• Bake for 20-25 minutes or until crisp and golden brown.
• These should served warm and topped with: sour cream, salsa, guacamole, shredded cheese or any dipping sauce of your liking.

SPICY PEANUT CHICKEN KABOBS

Steps:

• In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce., Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. , Grill chicken, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving.

PHENA'S BEEF DELIGHT #A1

Steps:

• Preheat oven to 425 degrees.
• Rub beef with 2 Tbsp. softened butter and mayonnaise (all sides).
• Place beef in a medium sized baking dish and put in the pre-heated oven, bake for 15 minutes.
• Turn meat over, add 1/2 onion soup mix and bake for an additional 15 minutes (or until lightly browned).
• Melt 2 Tbsp. butter in medium saucepan, over medium heat. Add onions, garlic and mushrooms. Cook until onions are translucent, about 5 minutes, stirring occasionally. remove from heat.
• Remove beef from oven, reserve juice from pan. Place beef on a plate and let cool.
• In a medium bowl, add 2 Tbsp. softened butter, pate, garlic powder, mustard, 2 Tbsp. A1, salt and pepper. Mix well together until it become a spreadable consistency.
• Set oven temperature to 450 degrees.
• Unfold 1 puff pastry sheet, place cooled beef ton puff pastry, brush pate mixture over entire beef (including sides), place 2nd puff pastry sheet over top of beef. Bring all ends of puff pastry together to seal by pinching the ends. Cut a few slits on top of puff pastry. Brush puff pastry with egg yolk. Bake in oven for 20 minutes, then lower temperature to 425 degrees. Let bake for another 45 minutes or until pastry is golden brown.
• In a small saucepan, over medium heat, add reserved beef juice, remaining beef broth, sherry, remaining onion soup mix and 1 Tbsp. A1 sauce. Bring to a rapic boil, stirring constantly until mixture reduces (about 10-15 minutes). Remove from heat and strain into a bowl.
• Serve this by placing a slice of this deliciousness on a plate, drizzle the juice mixture over the top, sit back and enjoy!