Fruity Pancake Skewers: A Sweet Breakfast Delight

Ingredients:

For the pancake batter:

• Your favorite pancake mix (follow the mix instructions for the amount needed for one batch)
• Egg (according to pancake mix instructions)
• Milk (according to pancake mix instructions)
• Butter (melted, according to pancake mix instructions)

For the skewers:

• Strawberries (halved)
• Bananas (sliced)
• Powdered sugar (for garnish)
• Maple syrup (for serving)

Directions:

1. Prepare the Pancake Batter:
   1. In a large mixing bowl, combine the pancake mix, egg, milk, and melted butter as per the instructions on the pancake mix package.
   2. Gently whisk just enough to moisten the flour, being careful not to overmix.
   3. Transfer the batter into a squeeze bottle.
2. Cook the Pancakes:
   1. Heat a non-stick pan over medium heat.
   2. Squeeze a quarter-sized amount of batter onto the pan for each mini pancake.
   3. Cook until bubbles form on the surface and the bottom has browned, then flip and cook the other side.
   4. Remove and set aside.
3. Assemble the Skewers:
   1. Start with a mini pancake, add a slice of banana, and then a half strawberry.
   2. Repeat the sequence twice, finishing with a mini pancake on top. Insert a skewer down the center to hold everything together.
4. Garnish and Serve:
   1. Dust with powdered sugar and serve with maple syrup for dipping or drizzling.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Servings: Varies depending on the size of your pancakes and skewers

Ingredients:

• 1/4 cup honey
• 1/4 cup chipotle chilies and adobo sauce (from a can)
• 2 tablespoons apple cider vinegar (or lime juice)
• 1 tablespoon soy sauce
• 3 cloves garlic, minced
• 1 teaspoon cumin, ground
• 1 pound boneless and skinless chicken breasts or thighs, cut into bite-sized pieces

Directions:

1. In a food processor, puree the honey, chipotle chilies and adobo sauce, vinegar, soy sauce, garlic, and cumin to make the marinade.
2. Marinate the chicken pieces in half of the sauce for 20 minutes to overnight, ensuring they are thoroughly coated.
3. Pre-soak wooden skewers in water for about 30 minutes to prevent burning, then skewer the marinated chicken pieces.
4. Grill the skewers over medium-high heat, turning occasionally until the chicken is slightly charred and cooked through, about 2-5 minutes per side.
5. Serve hot with the remaining honey chipotle sauce for dipping.

Prep Time: 10 minutes | Marinate Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes | Kcal: 211 kcal | Servings: 4 servings

Spicy and Sweet Bang Bang Chicken on a Stick

Ingredients:

• 1 1/2 pounds chicken breast, cut into cubes
• 1 cup Greek yogurt
• 2 tablespoons sriracha sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste
• Wooden skewers, soaked in water

Directions:

1. In a large bowl, combine Greek yogurt, sriracha sauce, honey, soy sauce, garlic powder, ginger powder, salt, and pepper.
2. Mix well.
3. Add the chicken cubes to the marinade and ensure they are well coated.
4. Cover and refrigerate for at least 1 hour, or overnight for best results.
5. Preheat the grill to medium-high heat.
6. Thread the marinated chicken cubes onto the soaked skewers.
7. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred on the edges.
8. Serve hot, garnished with sesame seeds and chopped spring onions, if desired.

Prep Time: 15 minutes (excluding marination) | Cooking Time: 12 minutes | Total Time: 27 minutes + marination time
Kcal: 220 kcal | Servings: 4 servings

Ingredients:

• Wooden skewers, soaked in water for 30 minutes
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 ¼ cups (290 g) mayonnaise
• ⅔ cup Thai sweet chili sauce
• 2 teaspoons Sriracha, or more to taste
• 2 tablespoons honey

Directions:

1. In a large bowl, combine chicken cubes with oil, paprika, garlic powder, salt, and pepper.
2. Toss to coat.
3. Thread 4-5 chicken cubes onto each skewer.
4. Mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
5. Brush half of the sauce over the chicken skewers.
6. Air fry at 400°F for 11-12 minutes, flipping halfway, until internal temperature reaches 165°F.
7. Serve skewers with the reserved bang bang sauce.

Prep Time: 10 mins | Cooking Time: 12 mins | Total Time: 22 mins | Kcal: 253 | Servings: 16 skewers

• 8 Uie sny in ringe
• 2 eetlepels Kerriepoeier
• 1 e Borrie
• 4 eetlepels Suiker
• 2 eetlepels Maziena
• 2 koppies Asyn
• 2 koppies Water
• 1 koppie Blatjang
• 1 koppie Appelkooskonfyt

1. Braai die uie, voeg Kerrie, Borrie, Suiker en asyn by.
2. Meng die Maziena en water.
3. Voeg by mengsel en bly verhit en sodra begin borrel voeg Blatjang en Appelkooskonfyt by.
4. Kook deur en sit af.
5. Gooi oor jou vleis en roer elke dag om.
6. Die lekkerste is as jy dit sewe dae laat marineer.

Terloops, varkvleis maak fantastiese sosaties.
RUMPSTEAK is net so lekker.

Translation

Curry Marinade For Skewers

• 8 Onions cut into rings
• 2 tablespoons Curry powder
• 1 tbsp Turmeric
• 4 tablespoons of Sugar
• 2 tablespoons of Maziena
• 2 cups Vinegar
• 2 cups of Water
• 1 cup Chutney
• 1 cup apricot jam

1. Fry the onions, add Curry, Turmeric, Sugar and vinegar.
2. Mix the Maziena and water.
3. Add to mixture and keep heating and as soon as it starts to bubble add Chutney and Apricot jam.
4. Cook through and set aside.
5. Pour over your meat and stir every day.
6. The best is if you let it marinate for seven days.

By the way, pork makes fantastic roasts.
RUMP STEAK is just as delicious.