Family Friendly Ginger Chicken Kabobs

ginger chicken kabobs

Kids will eat food that’s served on a stick

This is one of those recipes that I have been making so long I can’t even recall where it came from. It’s in my hand-written cookbook, on a slightly splashed page. I resurrected it this week when it occurred to me that my kids don’t complain about eating chicken or fish if it’s served on a stick.

ginger chicken kabobs

There is something a little festive about kabobs — just the look of them feels special. Cutting your meat or fish into chunks or strips helps it absorb a marinade as well. And they cook quickly.

With this recipe the marinade becomes a dipping sauce (you cook it first) but if you’d prefer you can double the marinade and use the second batch for the dipping sauce and discard the marinade used to marinate the chicken. There is also a variation to turn the extra marinade into a peanut sauce for dipping and drizzling.

ginger chicken kabobs

This recipe is excellent with chicken but good with pork and salmon too.

Ginger Chicken Kabobs

Serves 4-6

Ingredients

Marinade:

  • 4 shallots, minced (can substitute 1/4 cup minced onion)
  • 4 cloves of garlic, minced
  • 2 Tbsp. freshly grated ginger
  • 2 Tbsp. soy sauce or tamari (gluten-free)
  • 2 Tbsp. Asian fish sauce*
  • 1 tsp. ground coriander
  • ½ tsp. ground black pepper
  • 2 Tbsp. Crosby’s Fancy Molasses

 

  • 8 boneless, skinless chicken thighs, cut into strips

Dipping sauce:

  • Leftover (or additional) marinade
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. Asian fish sauce*
  • ½ Tbsp. Crosby’s Fancy Molasses

Instructions:

  1. Combine the marinade ingredients in a large bowl or baking dish and add the chicken, tossing to coat. Marinate the chicken pieces for 30 minutes to 2 hours (in the refrigerator), mixing it around from time to time.  (You can also combine the marinade ingredients in a food processor).
  2. Remove from marinade and thread on skewers.
  3. Cook on the grill over medium heat, or under the broiler, flipping once, until done.
  4. Scrape leftover marinade into a saucepan with 1 Tbsp. olive oil and warm over medium heat until sizzling. Stir in lime juice, fish sauce and molasses and simmer gently for five minutes.
  5. Serve alongside the chicken.

Peanut Dipping Sauce Variation:

  • Half a batch of marinade (recipe above)
  • 1 Tbsp. olive oil
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. fish sauce
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup coconut milk
  • ½ cup smooth peanut butter
  1. Add marinade to a saucepan with 1 Tbsp. olive oil and warm over medium heat until sizzling/boiling.
  2. Reduce heat and add remaining ingredients, whisking to combine.
  3. When it’s warmed through transfer to a serving bowl.

* Asian fish sauce is a light brown, flavourful sauce found in the specialty foods section of most grocery stores and in Asian markets.

ginger chicken fish sauce

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Molasses and soy glazed salmon – an easy way to eat more fish

molasses and soy glazed salmon is quick and easy to prepare
 

Are you all for celebrating Valentine’s Day or do you prefer to let February 14th slide by in its Hallmark hype?

I’m not much for bows and heart-shaped boxes of chocolates (I prefer tulips) but I do love to prepare a special supper.

Whatever your opinions about celebrating Valentine’s Day, you can’t go wrong with an impressive meal that’s quick and easy to prepare.

That’s what’s so great about this molasses and soy glazed salmon recipe. Few main dishes cook faster than fish and with a marinade that takes less than two minutes to prepare the overall prep time of this dish is next to nothing.

molasses and soy glazed salmon is easy to prepare

Not that speed needs to define a Friday night meal (Valentine’s Day or not).

You’ll love the sweet and salty flavour that this molasses marinade adds to the salmon, especially if you find salmon a little strong. It caramelizes on top and adds a savoury edge that balances out the richness of the fish.

This molasses marinade is delicious with fillets or steaks.

Serve it with your choice of green vegetables and rice or this potato cabbage hash.

Easy Molasses and Soy Glazed Salmon

Serves 4

  • ¼ cup soy sauce or GF tamari  (low sodium, if you have it)
  • ¼ cup Crosby’s Fancy Molasses
  • 2 Tbsp. white wine or sherry
  • A pinch of red pepper flakes or a few grinds of black pepper
  • Enough salmon for 4 people (fillets or steaks).
  • Chives or parsley to garnish
  1.  Combine first four ingredients. Place salmon in a dish and pour over half of the marinade. Let rest 30 minutes, flipping once.
  2. Remove salmon from dish, discard marinade and place in a parchment lined baking pan. Brush with remaining marinade and bake in a 450 F oven for 5 minutes. Remove from oven, brush again with marinade and return to oven until done to your liking.
  3. Brush with marinade before serving.

Try our other salmon dishes:

Five-spice glazed salmon

Bourbon molasses salmon

 

Five spice glazed salmon 2 Bourbon molasses salmon - 3

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

Bridget signature

 

 

Steak Kabobs with Molasses Chili Marinade

Steak kabobs with molasses chili marinade

Seasoned with garlic, ginger and chili powder, molasses chili marinade is an easy way to add extra flavour to meat of all sorts. 

My friend Nadine took down a kitchen wall when her boyfriend and my husband were away on their annual fishing trip.

He had no idea.

All sorts of people were in on it which made the whole event even more exciting (and covert).  His mom and dad, brother and sister in law came from out of town to help and an electrician uncle came over too.

An easy way to feed a crowd.

It’s hard to feed a crowd when your kitchen is in a shambles so I invited them all over for supper on Saturday night. They brought some food and I prepared a mishmash of dishes.

We had a big, fun family-style meal and joked that may be next year we could all take down a wall in my kitchen to surprise my husband.

Steak kabobs with molasses chili marinade

Great with steak, chicken, pork and salmon.

I had a two-pound sirloin steak from our local farmers’ market so decided to make kabobs to help it go further. This molasses chili marinade was a hit and tasted great the next day too.

Normally I would have cooked these on the grill but last weekend was not a barbecue weekend. We had record rainfall in my part of the province so I cooked the kabobs under the broiler.

Steak kabobs with molasses chili marinade

Steak kabobs with molasses chili marinade

Adapted from  www.cookincanuck.com

Ingredients:

  • 1/4 cup brown sugar
  • 1/4 cup Crosby’s Fancy Molasses
  • 3 Tbsp soy sauce or tamari (GF)
  • 2 Tbsp cider vinegar
  • 4-5 cloves garlic, smashed
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp chili powder
  • 1/4 tsp freshly ground black pepper
  • 2 lbs steak, cut in 1″- 1 1/2″ cubes

Directions:

  1. In a medium bowl whisk together brown sugar, molasses, soy sauce, vinegar, garlic, ginger, chili powder and pepper. Mix until the sugar is dissolved.
  2. Place steak cubes in the marinade and toss them around with your hands until well  coated.
  3. Let marinate in the refrigerator for 1-4 hours, covered, tossing occasionally.
  4. If using wooden skewers soak them in water for at least 30 minutes.
  5. Thread meat on skewers, leaving space in between the cubes so they cook evenly.
  6. Turn the oven to broil.
  7. Place the kabobs on a foil-lined cookie sheet and broil 4-6 inches from the heat.
  8. Turn after 3-4 minutes and then check for doneness after another 3-4 minutes. Continue cooking to your preference.
  9. Reserve the marinade and simmer in a small pot for 10 minutes. Strain and serve with the kabobs.

Looking for more barbecue ideas to help sustain you through your kitchen reno? You might like our spice rubbed ribs with molasses slather.

Spice-rubbed ribs

 

Molasses lime grilled chicken and how to become an “oven” barbecue queen

Molasses and lime grilled chicken. A simple marinade with garlic, lots of fresh lime juice and zest, a touch of heat from the spice and sweet molasses

Molasses lime grilled chicken is seasoned with a simple marinade of garlic, fresh lime juice and zest, a touch of spice and sweet molasses.

I’m not much of a barbecue queen. The gas grills I grew up with were always a little dangerous — the starter button was always broken so we had to light the barbecue with a little match and it terrified me.

lime 4

But I’m also a little lazy. The distance between the kitchen and the barbecue is about 30 strides and includes a door and six steps.

I can’t be bothered running back and forth from the kitchen to the grill. (Putting something on the BBQ is not like putting a cake in the oven. Stuff on the grill needs to be tended. So do things in the kitchen.) That’s why I do most of my “grilling” in the oven. It’s just practical.

Am I the only home cook who thinks the barbecue isn’t actually a convenience?

Molasses and lime grilled chicken. A simple marinade with garlic, lots of fresh lime juice and zest, a touch of heat from the spice and sweet molasses

No barbecue? No problem. Molasses Lime Grilled Chicken can be cooked in the oven or on the barbecue. 

Molasses and lime grilled chicken

Marinade:

  • ¼ cup oil
  • ¼ cup fresh lime juice (about 1 ½ limes)
  • 2 cloves garlic, minced
  • 1 Tbsp. grated lime zest (about 1 lime)
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. ground cumin
  • ½ Tbsp. chipotle powder (or 1 Tbsp. chili powder)
  • ½ tsp kosher salt
  • ¼ tsp. fresh ground pepper
  • About 3 lbs. chicken pieces, skin on
  1. In a small bowl combine the marinade ingredients.
  2. Arrange the chicken pieces in a glass baking dish and pour over the marinade.
  3. Let chicken marinate in the fridge for 30 minutes to three hours.

To cook:

Oven method:

Preheat oven to 350 F. Place dish with chicken (marinade and all) in the oven and bake, basting often, until done (about 30 minutes but will depend on size of your chicken pieces).

Barbecue method:

Preheat grill to medium, turn off one burner and place chicken pieces on “off” side of grill. Close lid and cook until done, turning often.

Recipe slightly adapted from www.alldayIdreamaboutfood.com

molassed and lime grilled chicken with chipotle powder

Have you tried our Finger lickin’ oven barbecue chicken with molasses slather?

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

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Oven BBQ chicken

Lemon roasted molasses glazed chicken recipe

Lemon roasted chicken with molasses soy glaze is easy and flavourful

I can’t seem to get enough of this lemon-roasted chicken dish.

It’s so easy and delicious that I have made it every Saturday night for the past four weeks. It’s a sure fire way to keep baked chicken moist and it works with whatever kind of chicken you have on hand.

The molasses soy glaze spiked with garlic and citrus zest adds great body and flavour and baking the chicken with a lid helps to lock in all the juices.

When I made it last weekend I threw in some olives too and a couple of weeks ago I added some smoked paprika and a bit of thyme.

 

Lemon roasted chicken with molasses soy glaze is easy and flavourful

All that to say, this molasses glazed chicken recipe is your friend when it comes to a super-easy, flavourful way to prepare chicken.

I have been playing with my mom’s clay baker from the 1970’s, which is what got me going on this recipe. This precursor to the crock pot is an amazing kitchen “gadget”. Your food cooks up moist but still manages to brown beautifully. This recipe is adapted from a recipe I found on Fine Cooking. If you enjoy this recipe take a look at our recipe for spice rubbed chicken (oven BBQ-style)!

Lemon roasted molasses glazed chicken recipe

Inspired by a recipe on Fine Cooking

  • 1 onion, sliced
  • 2-4 lbs of chicken (chicken pieces, half a chicken or a whole chicken butterflied)
  • 3-4 lemons
  • 1 orange
  • 4 cloves garlic, chopped
  • 3 Tbs. chopped fresh oregano (or 1 Tbs. dried, crumbled)
  • 3 Tbs. soy sauce
  • 2 Tbs. Crosby’s Fancy Molasses
  • 1/4 tsp. crushed red pepper flakes (optional)
  • Sea salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 1 bay leaf
  1. Zest and juice the orange and two of the lemons.
  2. Place the zest and juice in a small bowl and add the soy sauce, molasses, oregano, garlic and crushed red pepper.
  3. Stir well.
  4. Place the onions and bay leaf in a baking dish that has a snug-fitting lid.
  5. Sit the chicken on top and pour over the citrus mixture.
  6. Drizzle with olive oil, sprinkle with salt and pepper.
  7. Slice the remaining lemons into wedges and place around the chicken.
  8. Put the chicken in the oven without the lid and broil for 8-10 minutes to brown the skin.
  9. Turn the heat down to 350 F, put the lid on the baking dish and bake until done, basting often once the juices start to release.
  10. The baking time could be anywhere from 30 min to an hour and a half, depending on the size of your chicken pieces.

 

If you’re using a clay baker:

  • Bake the chicken at 350 F until done, basting from time to time once the juices start to release.
  • When you think the chicken is just about done turn off the oven and leave it in the oven for another 15 min or so until it’s fully cooked.

 

Lemon roasted chicken with molasses soy glaze is easy and flavourful

Lemon roasted chicken with molasses soy glaze is easy and flavourful

Chipotle beer marinade & how to BBQ the perfect steak

Chipotle beer marinade for steak

I am no barbeque expert. In fact, I’m very much a beginner. I like the idea of cooking outside but it makes for a lot of running in and out of the house. If there were two of me I’m sure I’d get better at it.

But, I have an expert teacher two doors down. My brother-in-law, Phil, is an extraordinary grill master.

Last weekend he gave me a tutorial on how to barbeque the perfect steak:

  • Preheat grill to 350 F. Lay the steak on the grill at an angle (makes the grill marks look nicer).
  • Cook for 2 minutes and flip.
  • Cook 2 more minutes and flip again, rotating 90 degrees (so you get the crisscross grill marks).
  • Cook 2 more minutes and flip one more time, again rotating 90 degrees.
  • That’s it, eight minutes for your average steak. Thicker steaks will take a little longer.

Chipotle beer marinade for sirloin steak

  • 3 tbsp canned chipotle chilies in adobo sauce pureed
  • 3tbsp soy sauce
  • 3 tbsp ketchup
  • 3 tbsp Crosbys Fancy Molasses
  • 1 tsp salt
  • 1 tsp black peppercorn, crushed
  • 3 bottles of dark ale
  • 6 cloves garlic, crushed
  • 2 onions chopped
  • 1 carrot chopped
  • 3 stalks celery chopped
  • 3 bay leaves
  • ½ tsp celery salt
  • ½ cup chopped cilantro
  • 2-2 ½ lbs sirloin steak
  1. Combine all ingredients (except the steak). Divide the marinade in half.
  2. Place steaks in a heavy- duty resalable plastic bag or shallow glass or ceramic dish, add half the marinade and refrigerate overnight or for several hours.
  3. Remove meat from marinade, pat dry with paper towels and let it come to room temperature.
  4. Take the unused half of the marinade and place in saucepan. Bring to a boil and simmer until marinade is reduced by half. Use the marinade to glaze the meat near the end of its time on the grill.
  5. Preheat grill to 350
  6. Lightly oil the grill.  Place meat on grill and cook for 2 minutes and flip. Cook 2 more minutes and flip again. Cook 2 more minutes and flip one more time. (8 minutes in total). Apply glaze during final 4 minutes of cooking.
  7. Transfer steak to cutting board or tent in foil and allow to rest several minutes. Cut in thin slices across the grain of the meat. (Try not to cut it in uneven slabs like I did below).

Serves six

Chipotle beer marinade for steak

I confess I took a shortcut with this recipe.  I was missing a few things so for the marinade I only used the first nine ingredients (omitted that carrots, celery, bay leaves, celery salt and cilantro) and I used amber ale because that’s what we had). That’s summer for you. Isn’t it great to have recipes that can handle shortcuts? The flavours are deeper when you make the recipe properly but the shortcut is pretty darn good too.

What’s your perfect way to barbeque a steak, or any meat for that matter?

Bourbon molasses salmon – simple with a little panache

Bourbon-molasses-salmon-3-1024x682

Much of what I love about summer has to do with simplicity. No school lunches to pack, no socks, fewer washes and less clutter by the back door. My kids would be happy to live in their swim suits (even though they don’t go swimming every day) and “bedtime” is a very fluid term.

I still like to eat well though I just don’t want to spend too much time inside.

That’s where a marinade comes in handy. It takes about five minutes to pull together and then you can let it sit while you do something else. If you only have 30 minutes to let it marinate that’s okay too. Fish cooks quickly (whether prepared on the BBQ or in the oven) and pairs well with raw veggies and cold grain salads. (Try it with marinated tomatoes!)

I still don’t have the hang of grilling, especially fish. (Those lovely grill marks on the salmon in the photo are courtesy of my friend Nancy and her big green egg.) But I keep trying and have discovered that even BBQ messes are tasty.

Any BBQ tips? I could use a little help…

Bourbon molasses salmon

  • 1 lb fillet of salmon, skin on
  • 1 Tbsp Dijon mustard
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup bourbon
  • 1 Tbsp chopped fresh tarragon
  • 1 tsp ground coriander
  • 1 tsp chopped garlic
  • Salt & pepper to taste

Combine salmon and marinade ingredients in a dish or Ziploc bag and let marinate for 2-3 hours (refrigerated).

Cook on a 450 F barbeque, starting on the skin side. (Four to five minutes on each side should give you a moist salmon) This can also be cooked in a 450 F oven, if you’re BBQ-challenged like I am.

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.

We’d love to send you our monthly newsletter too. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form