Marinate Your Chicken This Fourth of July with Saxon
Happy Fourth of July! In celebration of Independence Day, the Saxon crew has decided to share one of our favorite summer recipes for this month’s Fresh Brew! We hope you all have a safe and happy holiday!
Marinated Chicken and Onion Kebabs
Ingredients
- 1/2 c. plain yogurt
- 2 plain yogurt 2 cloves garlic, grated
- 1 tbsp. grated fresh ginger
- 1 tsp. garam masala
- 1 tsp. ground turmeric
- 2 tsp. lemon zest, plus 2 tablespoons lemon juice
- Kosher salt and freshly ground black pepper
- 1 1/2 lb. boneless, skinless chicken breasts, cut into 11/2-inch pieces
- Canola oil, for grill grates
- 1 medium-size red onion, cut into 1-inch wedges, then halved crosswise
- 4 pieces flatbread or naan
- Cucumber and Cilantro Yogurt Sauce
Directions
- Combine yogurt, garlic, ginger, garam masala, turmeric, lemon zest and juice, and 1/2 teaspoon each salt and pepper in a bowl. Add chicken and stir to combine. Let marinate 15 minutes.
- Heat grill to medium. Once hot, clean and lightly oil grill grates. Thread chicken and onions onto six large skewers. Grill, turning occasionally, until chicken is cooked through and onion is just tender, 8 to 10 minutes. Grill flatbread until lightly toasted, about 1 minute per side.
- Serve kebabs and flatbread with Cucumber and Cilantro Yogurt Sauce alongside.
This recipe was provided by Country Living. If you’d like to visit the original source, please click here.
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Pecans, Marshmallows and Sweet Potatoes?
Happy Holidays! In celebration of the holidays, the Saxon crew has decided to share one of our favorite holiday recipes for this month’s Fresh Brew! We hope you all have a safe and happy Thanksgiving!
Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
Ingredients
- 12 large sweet potatoes
- 3/4 cup (11/2 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup toasted pecan pieces
- 1 cup miniature marshmallows
Directions
- Preheat the oven to 400 degrees F.
- Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
- In a large bowl, mix the butter, brown sugar, and flour together until it’s crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
- Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
This recipe was provided by Food Network. If you’d like to visit the original source, please click here.
**Holiday Hours
Our office will be closed Thursday, November 22. We will be open Friday, November 23 from 8:30 a.m. – noon. We wish you a happy Thanksgiving filled with family, friends and good food!
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