#aroundthekitchentable

When five powerful, passionate women get together to pray and see what God will do with their lives to change a generation and culture... #awakentofreedom #thelongingforbelonging #empoweringwomen #inspiration #mompreneur #aroundthekitchentable #changingpeopleslives #changingculture #thenextgeneration #domesticengineer #powerofprayer #Herbalife #creativesatwork #musicislife #authorspeakercoach (at Media, Pennsylvania)

Cheffy LIVE. ▼ Reshared Post From Chef Dennis Littley ▼ Summertime and the livin' is easy....   To me it wouldn't be summertime without cooking up some deliciousness on the grill and this week we're going to have some fun with Skewers! But don't worry if you don't have a grill, a grill pan will work or even your broiler will do, but if you have a grill, get outside and have some fun! Joining us on this weeks show will be  +Kalamazoo Outdoor Gourmet makers of some incredible outdoor cooking equipment!  Thanks to +Susan Serra for hooking us up with this guest!    You won't want to miss this weeks as I demonstrate how to make  *Chicken Tandoori Skewers, Sweet and Spicy Shrimp Skewers and Veggie Skewers* Tandoori Chicken Ingredients 3/4 cup plain Greek yogurt 2 Tablespoons olive oil Juice from 1/2 a lemon 1 tablespoon finely minced garlic  1 tablespoon grated ginger  1 tablespoon garam masala 1 tablespoon paprika (your choice hot, sweet or smoked) 1 teaspoon ground cumin (lightly toasted) 1 teaspoon ground coriander (lightly toasted ) 1/2 teaspoon sea salt 1 pound chicken tenderloins (or boneless breasts or thighs cut into strips) Instructions 1. Mix all of the ingredients (except for the chicken) and place in a gallon size freezer bag 2. Add the chicken to the bag and marinate in the fridge for 1-2 hours or overnight if possible. 3 Remove the bag of chicken from the fridge and allow to come to room temperature. 3. Remove the chicken from the marinade and place on a skewer. 4. Grill chicken until cooked, about 5 minutes per side. Sweet and Spicy Shrimp 1lb. 16/20 shrimp peeled and deviened (wild caught gulf shrimp) 1/2 Tablespoon minced garlic 2 Tablespoons chili sauce 1 Tablespoon Soy Sauce 2 Tablespoon crushed pineapple 2 Tablespoons honey Juice from one lime  1/2 teaspoon sea salt 1 tablespoon olive oil   chopped cilantro for garnish 1 cup fresh pineapple , peach or mango cubes 1 cup red onion chunks 1 cup bell pepper chunks   Instructions 1. Place peeled and deveined shrimp in a large Ziploc freezer bag. 2. Combine garlic, ginger, chili paste, soy sauce, pineapple,  honey, lime juice, salt, and oil in a large bowl. Whisk thoroughly.  3. Set aside half of the marinade and add the mixture over shrimp and refrigerate for two hours.   4. Do not marinate too long it will begin to cook the shrimp. 5. Place shrimp on skewer alternating with fruit, pepper, and onion 6. Brush with remaining marinade and place on lightly oiled grill and cook for about 3-5 minutes per side sprinkle with chopped cilantro and serve on a bed of rice  Veggie Skewers Ingredients 2  zucchini (green or yellow), sliced into wheels 1 pint grape tomatoes 1 large  sweet onion, sliced and separated into 1" pieces 1 lb button mushrooms Marinade Ingredients 6 Tablespoons olive oil 2 Tablespoons fresh lemon juice 3 garlic cloves 1/4 teaspoon curry ¼ teaspoon ground cumin 1 teaspoon paprika ⅛ teaspoon light chili powder ½ Tablespoon sea salt ½ tsp ground black pepper ½ bunch fresh parsley finely chopped ½ bunch fresh cilantro finely chopped Instructions 1. Place all the ingredients into the food processor (except herbs and veggies)  Pulse 6-8 times to ensure garlic is minced. 2. Place cut veggies into large ziplock freezer bag 3.  Add chopped parsley and cilantro to mixture and pour into bag, completely coating veggies.   4. Seal bag and refrigerate for at least 4 hours 5. Remove bag from fridge and place veggies on skewers alternating for color. 6. Grill over a medium heat for 12-15 minutes turning as needed. Serve over rice or grains and enjoy! Tips for Grilling Skewers 1.  Soak wood skewers for at least an hour before using so they don't burn as easily 2. put a light coating of oil onto grill greats to keep skewers from sticking 3.  Sometimes indirect heat is a great way to make sure your skewers don't burn.  After getting some color on the skewers move to indirect heat to finish cooking. 3 PM ET / 2 PM CT / 1 PM MT / 12 PM PT  June 9th     #aroundthekitchentable   #cookingshow   #kitchentips http://click-to-read-mo.re/p/7z24/5228541a

Beautiful way to be reminded about WHY we celebrate Memorial Day. Both of +Chef Dennis Littley  parents served. Who do you know that served and gave their lives? Who served? Who is serving. Make this in honor of them.  Why THIS dish? -- uh - duh - IT'S DELICIOUS!  Thanks for making this less intimidating, Chef and for all of the tips to deal with clams just right. Always appreciate the logic, science, etc. Also why I'm such a fan of #altonbrown ▼ Reshared Post From Chef Dennis Littley ▼ Join me and my co-host +Susan Serra Monday May 26th at 3 PM EDT as I share one of my favorite Restaurant Style Meals that you can make in your own home instead of paying those high restaurant prices! And of course Susan will share tips on making your kitchen a happier place!   Please join us Around our Kitchen Table  Linguine and Clams Ingredients 1 lb of good quality Linguine (De Cecco, Del Verde, or Barilla) 1 bag Farm Raised Little Neck Clams (bag of 50, or at least 15 clams per person) 2 cloves of Garlic sliced 1 Tablespoons Fresh Parsley chopped 1 Tablespoon Fresh Basil chopped Pinch of Crushed Red Pepper Pinch of Black Pepper Sprinkle of grated Romano Cheese 2-3 Tablespoons Extra Virgin Olive Oil Instructions place large stock pot on stove to cook pasta per directions on the box Finely chop parsley and basil Chop garlic Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead..do not use them! As soon as the pasta water is ready add the pasta and set your timer per instructions. Place a large saute pan on the stove and add the olive oil and garlic. Briefly saute the garlic then add the clams, basil and crushed red pepper to the pan and cover with a lid allowing the clams to steam open. If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving. Drain pasta, place in bowl and divide clams and sauce between them sprinkle fresh chopped parsley on top of the clams and serve with grated Romano cheese. For a printable copy of the recipe click here http://goo.gl/KwkWJX #aroundthekitchentable   #cookingshow   #seafoodrecipes http://click-to-read-mo.re/p/7jwv/536a83be

Beautiful way to be reminded about WHY we celebrate Memorial Day. Both of +Chef Dennis Littley parents served. Who do you know that served and gave their lives? Who served? Who is serving. Make this in honor of them.  Why THIS dish? -- uh - duh - IT'S DELICIOUS!  Thanks for making this less initimidating, Chef and for all of the tips to deal with clans just right. Always appreciate the logic, science, etc. Also why I'm such a fan of #AltonBrown ▼ Reshared Post From Chef Dennis Littley ▼ Join me and my co-host +Susan Serra Monday May 26th at 3 PM EDT as I share one of my favorite Restaurant Style Meals that you can make in your own home instead of paying those high restaurant prices! And of course Susan will share tips on making your kitchen a happier place!   Please join us Around our Kitchen Table  Linguine and Clams Ingredients 1 lb of good quality Linguine (De Cecco, Del Verde, or Barilla) 1 bag Farm Raised Little Neck Clams (bag of 50, or at least 15 clams per person) 2 cloves of Garlic sliced 1 Tablespoons Fresh Parsley chopped 1 Tablespoon Fresh Basil chopped Pinch of Crushed Red Pepper Pinch of Black Pepper Sprinkle of grated Romano Cheese 2-3 Tablespoons Extra Virgin Olive Oil Instructions place large stock pot on stove to cook pasta per directions on the box Finely chop parsley and basil Chop garlic Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead..do not use them! As soon as the pasta water is ready add the pasta and set your timer per instructions. Place a large saute pan on the stove and add the olive oil and garlic. Briefly saute the garlic then add the clams, basil and crushed red pepper to the pan and cover with a lid allowing the clams to steam open. If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving. Drain pasta, place in bowl and divide clams and sauce between them sprinkle fresh chopped parsley on top of the clams and serve with grated Romano cheese. For a printable copy of the recipe click here http://goo.gl/KwkWJX #aroundthekitchentable   #cookingshow   #seafoodrecipes http://click-to-read-mo.re/p/7juu/536a83be