Hawaiian Chicken Kebabs

The  taste of  summer, bite-sized.Hawaiian Chicken Kebabs (small)

Any parent knows that coming up with dinners can be a challenge.  If that parent has a kid with food restrictions (whether due to allergies, EOE, or any other of a host of things), it is that much more difficult.  In the midst of the “I don’t want to do spaghetti again” conversation, Michelle had an idea.  It was a brilliant idea.  KEBABS.

Here’s the thing with a kebab “recipe.”  It’s basically just a suggestion.  The suggestion we started with came from Holly at www.spendwithpennies.com (modified to fit our tastes and dietary needs, of course). As suggested by Holly, we started with KC Masterpiece BBQ rub and sauce mix.  This would be very easily done with whatever barbecue sauce you like (or any other marinade and seasoning mix, for that matter).

The ‘Hawaiian’ part is not really authentic Hawaiian, but more of a “Taco Bell is real Mexican food” type of thing.  We “mainlanders” have a tendency to think pineapple makes everything Hawaiian.  Not necessarily enlightened, but it is delicious. Mix the sauce mix (or whatever sauce you use) with pineapple juice.  Cut chicken up into kebab-sized pieces (1″ square or so) and marinate the chicken for about 4 hours. Normally I would marinate over night, but I didn’t want the chicken to get so tender that it would fall apart on the skewer.  (Side note: I see this all over the food blog world, so let’s straighten this out – “marinate” is a verb, “marinade” is a noun.  Two different things. That is all.)  While chicken is marinating, cut veggies into kebab-sized bites (about 1″ square). We went with green, red, and yellow bell peppers and red onion. To make it “Hawaiian,” add in some pineapple.  And please use fresh pineapple. There is no point to canned pineapple (unless you like the taste of the inside of a can).

Carefully thread the piece of chicken and veg onto the skewers. Be sure to be careful, or you might skewer your finger.  I only did that about 4 times before I figured out how not to. I made sure to have the onion and pineapple next to the chicken because I wanted those to flavor the chicken.  It probably doesn’t matter, though. You can see from the pictures that I basted the kebabs with sauce.  You may want to consider doing that near the end of the cooking.  The sugar content made it char around the edges a little faster than I would have liked. You want it to sizzle, not burn.

Grill these kebabs however you see fit.  For me and my house, that means charcoal grill. Watch them carefully – small pieces cook quickly.

I can’t eat kebabs off the skewer.  I have poked myself enough times I’m afraid I’ll start looking like Heath Ledger’s Joker before long. So I slide it off onto a plate and enjoy without having to ask “Do you want to know how I got these scars?”

Now, like I said, kebab recipes are just suggestions. In fact, sometimes, all it takes is the suggestion of “kebab” to make you come up with your own way to doing it.  Can’t eat onions?  Don’t!  Hate pineapple? Leave it out (I’m looking at you, Aunt Malinda.) This would be great marinaded with oil, sriracha, and lime juice.  It would be awesome with brown sugar, salt, and cayenne pepper.  It would be wonderful with coconut aminos and minced ginger.  Do it however you want, and let me know all about it. It would make my day to hear how your kebabs turn out.  Thanks for liking, commenting, and sharing!

Hawaiian Chicken Kebabs (large)

 

 

Chocolate Haystacks

Nostalgia, now dairy-free!

Chocolate Haystacks (small)

When I was a kid it seemed like there were things we always had in the pantry.  We always had chocolate chips.  We didn’t make cookies often, but we always had chocolate chips.  We also always had crispy chow mein noodles.  I have absolutely no recollection of ever having Chinese food at home, but we always had chow mein noodles. We also always had a flashlight and D batteries in the pantry, but that wasn’t quite the same (flashlights take a notoriously long time to cook, and they just aren’t worth the trouble). Continue reading

Consider the Coconut (Aminos)

My kids love the movie Moana. On any given day, our 4-year-old can probably be found somewhere singing the big movie anthem, “How Far I’ll Go.”Over and over and over. Admittedly, I love the music from the movie, too. It’s moving, it tells a story, and I love how they had people from the pacific island cultures involved in the song writing. It made things, while still very Disney, very genuine as well.  One song in particular has been running through my head today.  It’s called “Where You Are,” but the line in particular that keeps running through my head says “Consider the coconut; consider its tree; we use each part of the coconut; that’s all we need.”

I love coconut.  I like the water (best when you drink it straight from a green coconut right off the tree), I like the meat, I like coconut milk, and there are few things more satisfying that knocking down a coconut, sharp machete in hand, and opening it up to find the goodness yourself. But there is something a coconut can give that I never even knew about until recently: coconut aminos. Continue reading

Moving house (plus a “guest” recipe!)

So we are moving!  Moving is at the same time stressful and exciting.  There is something about a new place that bring a feeling a freshness.  Don’t worry, though.  The kids will find a way to make it un-fresh really quickly!

Because we are moving, I’m taking a short break from posting recipes.  I just can’t put it all together while moving house.  So in the meantime, I wanted to share a recipe I found on Garnished.  Completely allergy-safe, and so easy!

Check it out here:  http://www.youtube.com/watch?v=ySuSFNRmkCU

If you make this, let me know how it turns out for you!

Dairy-free, Egg-free Chicken Nuggets

I’ve made chicken nuggets before.  Never like this!Chicken Nuggets (small)

You know, ostensibly this is a blog about the food I make for my kids. Truth be told, though, I love “kid food.”  Corn dogs and pigs-in-a-blanket are my top favorite foods. Chicken nuggets (good chicken nuggets) are pretty high on that list. I’m that guy who, despite being a grown man, will go to a restaurant and order chicken tenders.  So when my wife Michelle suggested trying to come up with a chicken nugget recipe that would be Reese-safe, I jumped at it.  I had to start things the night before, though.  I mean, after all, today was Free Comic Book Day!  I couldn’t miss out on that! Continue reading

Aquafaba

So, maybe I’m late to this party, but I have recently been introduced to something called “aquafaba.”  Have you guys heard of this? Apparently it’s taking the vegan/food allergy world by storm.

Why is it called aquafaba? Well, because “bean water” just sounds gross.
But that’s literally what it is.  Bean water.  In fact, that’s what the name means – aqua is Latin for water and faba is Latin for bean. aquafaba Continue reading

No eggs? No problem!

Before we knew that Reese had EOE, we found out that he had an allergy to eggs.  Unlike his EOE reaction, eggs cause a skin reaction (and once his lips swelled up like a poorly done Kylie Jenner challenge).  So we have been on a quest to find effective replacements for eggs.

The problem is that eggs have so many different functions in recipes.  They can bind, add moisture, improve color, serve as leavening or structure… the challenge is knowing how what the eggs do in your recipe so you can effectively replace them.  THAT particular challenge is something I’m still learning how to deal with.  I have a tried a few things, but I’m always afraid that I’ll try something and it will turn to trash and I will have wasted all that time (and more importantly, all those ingredients!)

But that’s why I’m here: to explore, to learn, and to share.  So without much further ado, here are some things that have proven to be effective egg replacers, all safe for my EOE/allergy kiddo. Continue reading