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Buttermilk Lipstick Recipe Links:
Peach Jezebel Chicken Kabobs
Blue Cheese-Chive Spread
Smokin’ Hot Skinny Chick Dip
Assorted Vegetables & Crackers
Peach Jezebel Chicken Kabobs
makes 6 servings
12 {6-inch} wooden skewers
2 lbs chicken tenderloins, thawed
1/2 cup peach preserves
3 Tbsp whole grain mustard
2 Tbsp prepared horseradish
1 Tbsp vegetable oil
3 garlic cloves, pressed
1 tsp Kosher salt
1/4 tsp freshly ground pepper
Garnishes: Peach preserves & parsley leaves
one
Soak the wooden skewers in water for 30 minutes.
Cut each chicken tender in half & thread the two pieces,
accordian-style onto a wooden skewer.
Repeat with the remaining chicken tenders & wooden skewers.
Place the threaded chicken in a shallow pan in a single layer.
two
Whisk together the peach preserves, the mustard, the horseradish, the oil,
the garlic, the salt & the pepper in a small bowl.
Pour over the chicken, coating both sides well.
Cover & refrigerate 4 hours or up to 24 hours.
three
Preheat the grill to medium heat, about 350 to 400 degrees.
Grill the chicken skewers 5 minutes per side or until the juices run clear.
Remove from the grill.
Season generously with kosher salt & freshly ground pepper.
The Presentation
add effortless wow for a stunning finish
Microwave a small amount of peach preserves for about 10 seconds to thin.
Brush over the chicken kabobs.
Toss with a smattering of fresh parsley leaves.
Blue Cheese-Chive Spread
makes 8 servings
1 {8-oz} package cream cheese, softened
4-oz blue cheese, crumbled
2 scallions, sliced
3 Tbsp fresh chives
1 garlic clove, pressed
2 Tbsp fresh lemon juice
1/4 to 1/2 tsp freshly ground black pepper
chopped, toasted pecans
crackers * baguette slices * pita chips
Combine the cream cheese, the blue cheese, the scallions, the chives, the garlic,
the lemon juice & the pepper in a medium bowl until combined.
Portion into a serving bowl & sprinkle with the pecans
Serve with your favorite crackers.
Smokin' Hot Skinny Chick Dip
makes 6 servings
1 {15.5-oz} can chick peas, rinsed & drained
1/2 {12-oz} jar roasted red bell pepper
The juice of 1 lemon
1 small chipotle pepper, in adobo sauce
1 tsp adobo sauce
2 small garlic cloves, quartered
1/3 cup water
1/2 tsp kosher salt
Assorted crackers & crudité
one
Pulse the chick peas, the red bell pepper, the lemon juice, the chipotle pepper,
the adobo sauce, the garlic & the salt in a food processor 5 times or until coarsely blended.
Stop the machine & scrape down the sides of the bowl base.
two
Add the water & blend on HIGH power until smooth, about 45 seconds.
Stop the food processor once to scrape down the sides of the bowl base.
Serve with assorted crackers & crudite.
Rebecca Gordon
Buttermilk Lipstick
Source: Melynda Schauer/WBRC
Source: Melynda Schauer/WBRC
Source: WBRC video
