This weeks CEimB recipe was chosen by Cathy of The Tortefeasor. On page 54-55 of The Food You Crave by Ellie Krieger, you will find this delightful dish. It’s a skewered, grilled recipe that you can use as an appetizer, snack, or use it as a dinner as we did.
There were a few glitches: 1. Forgot to pound Ted’s chicken. 2. Was going to use “Quorn” as my meat substitute but it was “unskewerable” so I did a last minute switcheroo to tofu. That meant it didn’t marinate.
The recipe can be found HERE if you don’t have the book.
I bought 1 1/2 lbs of Boneless chicken tenders to save time. The recipe called for breast halves and cut to 1″ strips. My boneless tenders were a bit larger than 1″ and needed extra grill time.
The Quorn was too small and broke apart when trying to skewer. Since it had been in the marinade all afternoon, I decided it could be grilled and used at some other time. The Tofu was put directly on the grill to cook and the Quorn on the foil.
The tofu had to be sliced in thick slabs so it could be skewered and grilled just a little longer than the chicken. Personal preference. After Ted brought it in from the grill he declared..”I do believe this is my Personal Best in cooking Tofu!”.
The Spicy Peanut Dipping Sauce was made the night before. Easy to make. 1-2-3, in the fridge, you’re done and can be stored for up to 3 days. It was spicy. It WAS good! It was a necessary addition to this dish.
This recipe would be a great appetizer for Football Sunday get togethers or to grill at tail gate parties. Go Cowboys!
Great pick, Cathy! The Tortefeasor scores!