Sweet and Spicy Asian Chicken Skewers

Have you planned your Superbowl menu yet?
I thought it would be fun to create another recipe in honor of the Seahawks going to the big game. Again.
Last year, I posted an original recipe for Seahawk Sliders, a grilled salmon slider, complete with Sriracha mayo and my history with the Seahawks :) .  It was the hit of our party! We loved the Sriracha sauce so much, I decided to incorporate it into this dish as well.
This year, I'm sharing a recipe for a super simple chicken skewer. They are best when marinated for 24 hours, and then grilled on the bbq or on the stove. It takes less than 5 minutes to cook, then drizzle with some extra sauce, garnish and serve.
So simple and so very tasty. I'm predicting this will be our favorite appetizer at this year's Superbowl party.
You know what I'm going to say now.
Say it.  For all of my Seattle family and friend fans.
Seeeeeeaaaaa Haaaaaaaaawwwwwks! 
thanks.

Sweet and Spicy Asian Chicken Skewers
A Bountiful Kitchen
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about 2-2 1/2 lbs chicken, boneless, skinless*

marinade ingredients:
1 cup Cola, not sugar free
1/2 cup soy sauce
1/4 cup Aji- Mirin (Sweet Rice Vinegar)
1 cup prepared Teriyaki Sauce, I used Yoshida's or Very Teriyaki
3 cloves garlic, minced
2 tablespoons Sriracha Sauce (more if you like it hotter)
3-4 tablespoons honey

wood skewers about 12-24
for garnish:
Sesame seeds, toasted
chopped green onions, about 2-3

6-24 hours before serving:
Mix all marinade ingredients together in a bowl with whisk. Remove 1 cup of sauce from bowl, set aside in a small bowl, cover and refrigerate.
Slice the chicken into one inch wide strips. If the breast meat is thick, you may slice the breast in half, then slice again the opposite way in long thin strips. The strips should be about 1" wide by 4-6 inches long, and about 1/2 inch thick.
Place the remaining sauce (that has not been saved for serving) in a Ziplock bag or a shallow pan with the chicken. Seal and refrigerate at least 6 hours, and up to 24 hours. Move the chicken around a couple of times during marinating to insure all pieces are covered with sauce.
When ready to cook, discard sauce that was used to marinate chicken.
Thread the chicken onto the wood skewers and place on a baking sheet or a 9x13 pan.
Place the remaining reserved sauce in a small saucepan and heat for about 5 minutes over medium heat or until reduced and thickened a bit. Turn off heat.
Chop the green onion for garnish.
Heat a griddle or barbecue and grease lightly.
Cook the chicken for about 2 minutes on each side at about 400 degrees, or until cooked through. Do not overcook, or the meat will dry out very quickly.
Place the cooked meat onto a tray. Drizzle with reduced sauce, sprinkle with sesame seeds and garnish with chopped green onions.
Serve immediately, or keep warm by covering with foil. Or refrigerate and serve cold. Do not garnish until ready to serve.


Tips:
-* I used boneless chicken breasts, boneless thigh pieces are also delicious.
-Before heating the sauce to drizzle on top of the chicken, I add about 1-2 tablespoons balsamic vinegar for color and flavor. I like the way it adds a little more intense flavor to the sauce.
-If you would like to make this dish ahead, it's easy to do so!
Marinate the chicken. Follow directions for cooking. When the chicken is cooked, carefully place the skewers in a 9x13 pan and refrigerate.
When ready to serve, remove from refrigerator, let sit on counter for about 30 minutes. If serving warm, heat oven to 375 degrees. Heat uncovered on a cookie sheet in a single layer for about 3-5 minutes. Remove, and drizzle with sauce, garnish with sesame seeds and green onions and serve.

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Loaded Twice Baked Potatoes

I fell in love with twice baked potatoes as a kid. I still remember my mom and dad  making twice baked potatoes for the first time. They had the old BH&G cookbook (with the red and white checked cover) opened up on the counter. Dad reading the recipe to Mom, while they both worked on adding ingredients together.  That creamy mashed filling, stuffed back into a baked potato jacket was such a treat.
I still love this recipe for two reasons:
One- Who doesn't love a baked potato combined with butter, cheese, and sour cream?
The answer is NO ONE.
The second reason to love this dish- it can be made ahead and stored in the fridge until you're ready to bake and serve. Because of the creamy filling, Loaded Twice Baked Potatoes taste just as good several days after they are made. The addition of the sour cream and half and half keeps the filling perfect for reheating.  This dish is perfect for busy cooks who want to make ahead and enjoy the holiday.

Want a little step by step? 

Bake the potatoes. Cut the top fourth of the potato off, 

discard, then scoop out the insides. 

I was probably a little aggressive with the scooping. 

It's best to leave a little more of the potato attached to the skin. 

Make the filling as directed in the recipe, then carefully fill the skins. 

Yum.

Top with cheese just before the second bake.
On this potato, I  topped it with Smoked Gouda  and Cheddar.

What else are you serving for Christmas dinner? 

My friend Linda at The Organic Kitchen is dedicated to creating healthy and delicious recipes for home cooks.  Her recipe for Pear and Brie Salad with Honey Champagne Vinaigrette  is simple and fresh  and a perfect healthy addition to your holiday meal.  Check out The Organic Kitchen for instructions on how to arrange this festive salad. I love it paired with  Ham with Grilled Pineapple and Pomegranate Pineapple Glaze, and Loaded Twice Baked Potatoes. Steam some fresh green beans, and you've got a beautiful colorful, easy to serve meal.

Loaded Twice Baked Potatoes

A Bountiful Kitchen

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The measurements of butter, half & half and sour cream may vary depending on the size of potato used)

6-7  Russet potatoes about 3/4-1 lb each

1/2 cup butter, room temperature

1  cup half and half, warmed for about 1 minute in microwave

1-2 teaspoons salt

1 teaspoon pepper

1- 1 1/2 cups sour cream

3 cups grated cheese (I use  Medium Cheddar or Co Jack)

Wash and pat potatoes dry. Pierce the potatoes with a fork about three times to allow heat to prevent bursting of skins.

Preheat oven to 350°F. Bake potatoes on rack for about 1 hour 15 minutes, or until knife is easily inserted in center of potato. Remove from oven and place on cookie sheet or cutting board.

Cut the top fourth of the potato off  lengthwise and discard. Using a dishtowel to cover your hand, hold the potato and  gently scoop the hot potato out of the skin and place in a large bowl. Place the potato skins back onto the cookie sheet. Continue until all of the potatoes are scooped into the bowl.

Add the butter, warmed  half and half, salt and pepper. Using a potato masher, smash the potatoes until the half and half and butter are incorporated. Add the sour cream and grated cheese, mash again. Taste to see if the mixture needs more salt and pepper.

The potatoes should be very creamy and soft. If they are not, add additional half and half or sour cream until soft (a few tablespoons at a time).

Using a large spoon, fill the potato skins. Heap the mixture up in the middle of the potato. Top with additional grated cheese (if eating right away, if saving for later, do not top with cheese at this time). If eating right away, bake in oven for about 15-20 minutes, uncovered.

Serve immediately, or keep warm in oven until serving.

Serving size is one potato per person.

Tips:

-This recipe varies depending on the size of the potato. If the potatoes are large, you may use more half and half and sour cream to achieve the desired consistency. You're looking for the same consistency you will find in a creamy mashed potato.

-If making ahead, stuff the potatoes after making the mashed mixture. Cover with plastic wrap and place in refrigerator. When ready to cook, uncover and let sit on counter for about 30 minutes. Bake in center of oven for about 30  minutes at 350 degrees or until heated through. Remove from oven during last 10 minutes of cooking and top with grated cheese. place back in oven and let cheese melt.

-If you are making this for young children or others with smaller appetites, you may use two small potatoes in place of one large.

-I always use Russets. Their skins are tougher than any other potato and will hold up to being baked, scraped and then re baked. You may rub the skins with oil for a nicer appearance and better texture for eating after the second bake.

-If you have any extra filling, place it in a bowl and reheat later.

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