We’ve been taking our time and looking for our dream house in this neighborhood… and we finally found it, two blocks away from our rental home.  We bought the house and we’re currently creating my dream kitchen in this home.  Needless to say, I am giddy with happiness!  I will have much more space than I’ve ever had before and I’m splurging on an Induction cooktop.  This is MY version of Christian Louboutin shoes.

Anyway, all this kitchen planning has given me a burst of cooking creativity and I’ve been cooking much more lately.  I made these quick chicken kabobs last night that I wanted to share!

Chicken Kabob recipe

2 boneless, skinless chicken breasts
1 yellow pepper, cut in large pieces
1/2 sweet onion, cut in large pieces
12 cherry tomatoes
2-3 tbsp olive oil
1/2 lemon, juiced
1 clove garlic, minced
2 tbsp fresh chopped oregano (or 1 tbsp dried)
salt
pepper

1. Cut the chicken breasts into 1 inch chunks and place in a large bowl.  Add the remaining ingredients and mix well.  Cover and refrigerate for 30 minutes.

2. Thread the chicken, pepper, onion and tomatoes onto metal skewers and grill for 8-10 minutes, turning often until he chicken is cooked through.

Note:  If you don’t have metal skewers, use bamboo skewers that have been soaked in water for an hour.

So that brings us to my guacamole, which is somewhat famous.  I’ve made it for many parties, dinners and just because it’s Tuesday and avocados are ripe.  When I received a lovely four pack of hot sauce from Cholula, the first thing I thought about was Mexican night!  So I made some chipotle marinated chicken tacos with corn salad and yes… guacamole!  If you haven’t tried Cholula’s sauces, you are missing out.  Flavorful and freakin hot.  Good stuff and great on tacos!  I especially like the smokey flavor of the Chipotle sauce. 

Guacamole Recipe

2 avocados, ripe
1 lime, juiced
1 jalapeno, seeded and minced
1 small tomato, seeded and diced
3 tbsp cilantro, chopped
salt
pepper

1. Cut avocados in half and carefully remove the pit.  With a butter knife, cut the avocado half into 1/2 inch slices and then crosswise into cubes.  Use a soup spoon to scrape the cubed avocado from the shell.  Repeat with the other three halves.

2. Add half of the lime, half of the jalapeno, and all of the tomato and cilantro. Add a good pinch of salt and pepper. Mix well with a rubber spatula.  If the avocado is a little firm, grab your potato masher and give it a few mashes.

3. Now I’m giving away my biggest secret.  Are you ready?  Taste it.  If it tastes good, then you’re good to go.  If it’s bland, add more of the lime, jalapeno and salt. You might even need more cilantro.

Note: I’ve found that some jalapenos are like bell peppers and some are like scotch bonnets.  You just never know.  So this is why I’ve started to add half of the pepper and taste it.  Same with the lime… some limes have tons of juice, and others are like potatoes.

Note 2:  I do not add onion or garlic to my guac… never have because I think it is too overpowering.  But if you want to add it, my feelings won’t be hurt.

But… I’m turning over a new leaf, and plan to blog… at least once a week (month) or twice a week (month) :P

I know, this is a weird recipe for January… but I LOVE molasses spice cookies.  I always get one at Starbucks when they have them and I’ve been trying a multitude of recipes until I found the perfect one and tweaked it a bit.  This recipe is from Martha Stewart’s website, but I’ve changed the ratio a little… Although yummy, I’ve found her recipe to be a little too soft.  FYI- I tend to make a half recipe and it turns out perfect!

Makes 36

2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 c turbinado or sugar in the raw
1 c sugar
3/4 c (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 c molasses

Directions

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place the turbinado sugar; set aside.

2. With an electric mixer, beat butter and sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoon. I use a small scoop to ensure the cookies are uniform in size. Roll balls in turbinado sugar to coat.

4. Arrange balls on baking sheets, about 3 inches apart. No need to flatten… they will spread as they bake into perfect circles.  Bake, one sheet at a time, until edges of cookies are just firm, 12 to 17 minutes.  Rotate the baking sheet half way though baking. Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

Makes about 36 cookies

Blueberry Streusel

1/2 c dark brown sugar
1 c flour
1/4 lb butter, chilled
2 pints of blueberries
1/4 to 1/2 c sugar

1. Preheat oven to 350 degrees.  Combine the sugar and flour in a large bowl.  Rub the butter into the flour mixture with your fingers or cut in with a pastry blender until the mixture resembles coarse bread crumbs.

2. Combine the blueberries and sugar in another bowl.  Pour the berries into an 8×8 baking dish (or individual ramekins.)  Generously mound the streusel on top and  bake for about 20 minutes until the streusel is golden brown and the blueberries are bubbling.  Serve warm or at room temperature.

Serves 4

Note:  I suggest you place the baking dish on a sheetpan covered with parchment as the blueberries tend to bubble and sometimes overflow.  No need to clean up a sticky mess later!

FYI – A Chipotle is a smoke-dried jalapeno and I buy them canned in adobo sauce.  It is really really good stuff, but can be hot as magma.  So if you don’t like spicy food, just use a little of the chipotle, but if you like it hot, then use more!

Chipotle Skirt Steak Recipe

1 lb skirt steak
2 tbsp canned chipotle with adobo sauce, minced
1/2 lime, juiced
2 tbsp olive oil
2 tbsp cilantro, chopped
black pepper
salt

1. Place steak in ziploc bag.  Combine the remaining ingredients and whisk to incorporate.  Add to the bag with the steak.  Seal and refrigerate for at least 4 hours.

2. Preheat Grill until 500 degrees and grill the steaks, about 2-3 minutes per side for medium rare.

Makes 2 servings