Pistachio Tarragon Pesto Chicken Skewers

August 3rd, 2011 § 0 comments § permalink

Serves 8

Wine Pairing: Syrah


½ cup fresh Italian parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
¼ cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
8 metal or wooden skewers (soak in water if wooden)


Purée the first 5 ingredients in a food processor. Add ¼cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.

Prepare grill (or griddle pan), heating to medium-high heat. Brush grill or gridle with olive oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.

Frozen Chocolate Banana Bites

July 11th, 2011 § 0 comments § permalink

Makes 8 servings


4 bananas
8 wooden skewers
Parchment paper
80% dark organic chocolate bar
Organic White chocolate bar
¼ teaspoon cinnamon
1 pinch cayane pepper
½ teaspoon coarse sea salt
¼ cup walnuts, chopped
Zest of 1 lime
Zest of 1 orange
¼ teaspoon fresh nutmeg
¼ teaspoon fresh grated ginger


Cut bananas in ¼’s or ½ depending on size. Place parchment paper on a baking sheet. Skewer bananas, ready for dipping. Simmer enough water to cover the bottom of a large sauce pot. Take a metal or glass bowl and place over boiling water, being careful not to let the water touch the bowl. In one bowl, break up dark chocolate and add cayenne & cinnamon, place over water and stir till melted. In the other bowl break up white chocolate, adding in ginger, nutmeg, and citrus zest. mix till melted.

Dip ½ of the skewers in the dark chocolate, and the other ½ in white chocolate. Sprinkle the white chocolate skewers with the chopped walnuts, and the dark with the sea salt. Place on parchment and put in freezer for about 45 minutes to 1 hour.

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