Skewers A la Teebow

Okay, recipe number two from the Kids cookbook. 

This one was interesting. Not exactly what was pictured in the cookbook, but you might as well get used to it. 

There was a Denver Brconcos football game and my patience for cooking something extravagant has been conditioned in the age of the microwave. Honestly, I would love to cook some of wonderful concoctions on the Food Channel, but my reasoning is this. Go to a restaurant, they are the professionals.

For those, more adventurous, it must be like going to a body shop. With all the cool tools, plus the beys to lift up the cars, the uninitiated is intimated. It is a scary, plus the mechanics and technicians tend to be close hold. However, once you are in, it is not so bad. Spending time in the  body shop one learns, if it can’t be realigned, re-booted, or bondo-ed, the mechanic simply sticks another new or used part on the broken area.

Cooking is similar. Get the right ingredients, find the proper utensils, and mix match until it looks good. In this case, until it tastes yummy. Yes, this is an oversimplification of a complicated process. However, with all the readily available information at one’s fingertips. It is nice to have the first hand knowledge, instead someone's interpretation. This will be our journey.

A line from the movie City of Angels comes to mind.  Seth, the Angel played by Nicholas Cage, asks his love interest Maggie (Meg Ryan), “How does it taste to you?”

I am joining the ranks of DIYers. (Do It Yourself-er) All those cooking shows take us into the kitchen of these famed restaurants. We see what they do. We are amazed and less intimated. It doesn’t look incredibly complicated. This is not true. It takes a fine nose, great taste buds, and years of training, However, if we want to learn how to fix a car, we should hang out at the shop.  The more one learns, the less apprehensive one become. Plus, I get the sense chefs are not like magicians. They don’t mind sharing their secrets. If we give them proper respect, they will be more than gracious to share their love for culinary arts.   

Okay, let’s get cooking the game is coming up. First you should know I modified some of the ingredients from the kids cookbook. Four reason for these alterations. First, I like a kick. Think Matt Prater 59 yarder. (Denver Bronco reference) One Rule to remember Bland Bad. Two, waiting for defrost something, if it can be avoided it, let it be so. Football game coming up, remember? Three, less chopping, the less chance of losing a finger. Lastly, what is in the refrigerator and pantry is what I will use. Don’t feeling like driving to market to get the ingredients.  Remember, Teebow Time!!!

The changes are this.  No zucchini. Instead  used green bell peppers, an onions, and pre-chopped mushrooms. Also, added Jalapeno peppers to marinade. Let’s begin.

Vegetable and Chicken Nugget Skewers (aka Skewers a la Teebow)

Time: 25 minutes (10 minute prep, 15 minute cooking)

Ingredients:

4 tablespoons (60 ml) of honey

4 tablespoons (60 ml) of Dijon Mustard

2 carrots, cut into 8 large sections or use pre-cut carrots used in party platters

1green bell peppers, cut into 8 large sections

1 cup of mushrooms

½ onion cut into 8 sections

3 jalapeño peppers, chop finely

16 to 20 chicken nuggets

Directions:

Preheat oven to listed temperature for chicken nuggets.  Typically 350 degrees. Chop all the vegetables accordingly. Place honey, mustard, and chopped Jalapeno peppers in a bowl. Stir mixture until even.  Take 4 skewers and thread the nuggets and vegetables.  Arrange skewers on a baking sheet .  Brush honey, mustard, and pepper mixture liberally onto the skewers. Bake skewers for 15 minutes or until cooked through and lightly golden.  Brush left mixture for added punch. Enjoy!

Previous Recipe. Baby Step 1 Beef and asparagus sandwich blog

Remember, Nana Korobi Ya Oki.