No opinions are skewed here, these Buckley Farms chicken and vegetable kabobs are the easiest and best way to throw together the perfect grilled meal. Become a kabob master with this super simple recipe!
Buckley Farms Boneless & Skinless Chicken Breasts
Salt and Pepper
Mix of your favorite fajita seasonings (garlic powder, cumin, paprika, and red pepper flakes)
Wooden skewer sticks
Take your Buckley Farms chicken breasts and prep them into sliced/cubed pieces, sized to your liking. Prep your vegetables by slicing into skewer friendly sizes as well.
Stack your chicken and vegetables onto your wooden skewers and coat in olive oil, salt, and pepper and your spice medley. Set aside.
Heat grill to medium to high heat. Be sure it is heated before cooking kabobs.
Once heated, cook the kabobs on each side for about 5 to 7 minutes, or until chicken is cooked and golden brown, and veggies have cooked all the way through.
Serve with your favorite kabob partners, and enjoy this delicious and healthy meal!
Cherry yourself up with this no-bake cherry cream pie. This pie is very simple, but packs a punch with the best backyard BBQ flavors around.
1 Food Club® graham cracker pie crust
1 can Food Club® sweetened condensed milk
1/3 cup lemon juice
1 cup Food Club® whipped topping
1 tsp. vanilla extract
1/2 tsp. almond extract
Large can of cherry pie filling
Mix sweetened condensed milk, lemon juice and whipped topping in a large bowl until smooth. Add vanilla and almond extract. Pour mixture into pie crust and smooth. Top with cherry pie filling. Chill for 2-4 hours and serve cold. Enjoy!
The hot days of summer are just around the corner, which means the grill is also getting fired up. Follow these 5 grilling tips to make the meats, fruits and veggies the best you have ever made.
Get the Grill HOT Preheating your grill for 10-15 minutes before cooking is key to getting those instagramable grill marks. It also makes it much easier to clean your grill before each use as it loosens the leftover bits of food from your last great cook off.
Marinade your Meat Marinading or perfectly seasoning your meat and veggies is the easiest way to be the best cook in town. No matter how perfectly your steak is cooked, without seasoning or a marinade, it’s not going to taste as good as it can. Our favorite ingredient for meat and veggies will always be garlic. Whether it’s powdered or fresh, it keeps things perfectly salty and spicy.
Keep the Lid Down Preventing flare ups and maintaining an even temperature is the age-old secret to keeping a even cook on your grilled goods. Too many flare ups can result in burnt and blistered food. If the flare ups seem out of control, move the food to an indirect heat area until the flames die down.
Don’t Stab When cooking anything on the grill, use tongs or spatulas. Avoid stabbing with forks or large prongs at all costs. You will lose lots of the great juices that are keeping your meats, veggies, and fruits moist and delicious.
Let it Rest Did you know meats can rise in internal temperature over 5 degrees when left to rest properly? Don’t lose all of the juices by serving up too early. A rest of 5-10 minutes will automatically make your meats juicier and more flavorful.
Got a major fry craving? Substitute these baked zucchini fry for a healthier alternative. The crunchy flavor and bread crumb coating make for a perfect guilt-free snack!
2 cups Food Club® Panko Bread Crumbs
2-3 Large Zucchini
1 cup Food Club® Parmesan Cheese
1 1/2 tsp Italian Seasoning
1 tsp Garlic Salt
3 Large Food Club® Eggs
1/2 Cup Melted Food Club® Butter
Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil or coat liberally with butter/cooking spray.
Slice the ends off the zucchini, then cut them in half. Take each half and slice them into 1/2 inch thick wedges.
Combine panko bread crumbs, parmesan cheese, Italian seasoning, and garlic salt into a large plastic seal-able bag. Melt butter in a bowl, and combine with three large eggs. Dip zucchini pieces into the mixture and place three to four pieces into seasoning bag mixture.
Shake them in the bag until they are well coated. Then transfer them to the baking sheet and set aside. Repeat the steps until all your pieces are prepped for baking.
Bake for 18-20 minutes, until they are golden brown and crisp. Keep an eye to keep them from getting too mushy. Rotate pieces midway to ensure both sides evenly brown.
Add additional seasoning after they are finished cooking for more flavor. And pair with your favorite dipping sauce.
Preheat the oven to 450°F and line a large baking sheet with aluminum foil.
Gone are the days of winter citrus and other chilly-season produce, and on to the days of fresh greens and tropical fruits. The freshest produce in May may seem like a strange combination, but it’s the best time to blend the sweet and tart flavors of more tropical fruits with home-style items like snap peas and squash. Try your hand at combining these fresh-as-can-be produce items in your weekday meals.
True-to-fruit-form, dried, or juiced, pineapples are a great source for magnesium and potassium. According to a variety of research, pineapple contributes to fantastic hair and increased energy.
Mangoes are a great fruit to add to nearly any fish-based dish. The acidity brings out the buttery goodness inside. Mangoes also decrease obesity and heart disease. It’s a #winwin. Check out our mango sticky rice recipe.
Snap peas are an excellent source of fiber, not to mention they are free of gluten, cholesterol and fat. Add these delicious peas to a stir fry or salad for all of these added benefits.
Full of magnesium and fiber, summer squash is a great addition to any meal. Whether it is simply steamed and salted or baked with cheese, it’s the perfect addition to any summer meal.