Chef’s Challenge Part 1—Chef’s Carol’s Recipes

Orange/Soy Glazed Chicken Kabobs with Fresh Pineapple and Green Bell Peppers Served over Vermicelli

Serves 8

3 pounds of boneless, skinless chicken breast cut into 1 inch pieces

1 whole fresh pineapple, cut into 1 inch chunks

2 green bell peppers cut into ½ inch slices

8 skewers (if wooden then soak in water for 10 minutes so they won't burn)


½ cup plus 1 T orange juice

6 T soy sauce

3 T vinegar (rice wine, cider or white)

3 T honey

Whisk glaze ingredients together until blended

Skewer chicken, pineapple and green pepper onto skewer until each skewer is full.  Grill skewers  on medium high heat until chicken is done and pineapple and bell pepper are softened, about 5 minutes per side. Just prior to removing from grill brush glaze onto skewers. Toss remaining glaze with pasta and serve skewers over pasta

White Wine Spritzers

Serves 8

1     750 ml bottle of white wine (Chardonnay, Pinot  Grigio or any that you like)

15 ounces of club soda (can use Ginger Ale, Sprite etc)

Fresh fruit of your choice (raspberries etc)

Mix all ingredients together and serve in a wine glass filled with ice

Cherry Sorbet

Serves 8

16 ounces  Maraschino Cherries, drained

6 ounces, frozen lemonade concentrate made up

3 cups water

1 cup sugar

4 T fresh lime juice

Make simple syrup by adding sugar to water and heat in a saucepan until sugar melts. Add lime juice

In  a food processor or blender add cherries  and lemonade and purify.

Blend the two mixtures together and set  in fridge until cool.

Pour into ice cream maker and process according to manufacturers directions.

After sorbet is finished you can set it in the freezer to "set" for about 2 hours and it will be ready to scoop.