Asian Chicken Skewers with Vegetable Stir Fry

I don't usually promote a pre-packaged sauce as a flavor base for a recipe, but this tastes amazing. Enjoy!!!

Asian Chicken Skewers

Serves 4

1 lb. boneless skinless chicken breast, cut into 1 inch pieces

1/2 cup Ken's Steakhouse Lite Asian Sesame dressing
1 tablepsoon olive oil

Juice of 2 lemons

Pinch black pepper

Red pepper flakes (optional)

Mix all ingredients in a bowl. Let marinate for 30 minutes in the refrigerator, stirring occasionally. When using wood skewers, soak in water for 30 minutes. Slide meat onto a skewer and discard marinade. Do not over crowd meat. Grill on high for 8 minutes, turning halfway through.

Vegetable Stir-Fry

Serves 4

1 head broccoli, chop off florets and discard stem

20 whole white pearl onions or 1 large onion, cut into strips

1 can sliced water chestnuts

3 tablespoons soy sauce

2 tablespoons olive oil

1/2 teaspoon ground ginger or 1 teaspoon chopped

1/2 teaspoon garlic powder or 1 clove minced

Juice of 1 lemon

pinch pepper

Bring a large pot of water to a boil, add broccoli florets and cook until they are bright green. Remove with a slotted spoon into a bowl with ice and water. Once broccoli is cooled, drain ice and water. Add remaining indredients and allow to marinate for 20 minutes, tossing occasionally. Heat a wok or skillet on high heat. Add vegetables and half of juice. Cook for 2 minutes. Reduce heat to medium-high and continue to cook until onions are tender. Serve with Asian chicken skewers and steamed rice.

Beef Pasties

This recipe came from one of my favorite pasty restaurants in St. Ignace, Michigan. It was called Paul Bunyan Pasties and closed a few years ago. These are often served with hot beef gravy poured over the top. Enjoy!

Serves 6

Filling:
1 1/2 pounds uncooked ground sirloin
3 cups thinly sliced potatoes
1 cup grated carrot
1/2 cup chopped onion
3/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon butter

Mix ingredients in a large bowl and set aside.

Crust:
3 cups flour
1/3 cup vegetable shortening
pinch salt
2/3 cup + 2 tablespoons water

Mix flour, shortening and salt together with a fork. Stir in water until soft ball forms. This dough does not need to be kneaded. Split dough in half and roll out on a lightly floured surface. Cut into 3 8 inch circles. Repeat with other half of dough. Place 1 cup of filling on half of each circle and fold over. Seal with a fork. Place on lightly greased baking sheet and brush top with milk. Bake at 475 for 20 minutes. Reduce to 375 and bake for an additional 20 minutes.

Freeze:
These freeze very well. Bake them for the first 20 minutes. Wrap in foil and freeze. To cook, thaw completely in the fridge. Bake for remaining 20 minutes.