Grilled Chicken and Pear Kebobs

This one was inspired by a salad recipe and I thought I could adapt it to a kebob.

1 boneless breast of chicken
1 pear (ripe)
olive oil
poultry seasoning
margoram
salt
pepper
3 shish kebob skewers

Pre heat grill or oven to 350F. If using the oven, place a grill pan into oven during the pre-heat.

Wash and pat chicken dry with paper towel. Cut chicken into cubes. In a small bowl place some olive oil, poultry seasoning, margoram, salt and pepper and mix. Add chicken. Stir to cover chicken with oil mixture. Wash pear. Cut pear into thick slices or cubes.

Thread skewers alternately with chicken cube, then pear cube. Leave a bit of space at both ends of skewers to make it easier to handle.

Cook until done, about 15 mins. Turning every 5 mins. to prevent burning.

Enjoy,
Myrna

Garlic Shrimp

MMMM, shrimp!

1/2 c. butter
4 tbsp. fresh lemon juice
5 tsp. Worcestershire sauce
4 cloves garlic, minced
2 tsp. sugar
1 1/5 tsp. grated lime peel
pinch of cayenne pepper
20 large shrimp
4 tbsp. fresh chopped parsley

Melt butter in a pan over medium heat. Mix in the next 6 ingredients, saute 30 seconds. Add shrimp; saute until opaque in center, turning occassionally, about 3 mins. Stir in parsley. Season with salt and pepper. Serve.

Serves 4.

Enjoy,
Myrna

Mashed Yams with Honey

A nice side dish, that's kind of different.

6 lbs yams, peeled
2 lbs. potatoes, peeled
1 c. butter
1/2 c. honey

Cut yam & potatoes into 1 1/2 inch pieces. Place in a large pot of boiling water, cook until tender, aobut 25 mins. Drain. Return potatoes to pot. Cook over med. heat until excess liquid evaporates. Stir frequently, about 3 mins. Add butter and honey. Mash until butter mets and potatoes are smooth. Season with salt and pepper.
Serves 12.

Enjoy,
Myrna