Super Snacks!

A lot of times there is no need to make a full meal when a snack will suffice. Late evenings after a day of skiing or hiking can be some of those times. You can make a sauce, marinate the meat or get a salad prepared the day before so you aren’t toiling in the kitchen when you get home.
Indonesian
Chicken Kebabs
3 chicken breasts, boneless & skinless
Marinade:
1 sweet onion, chopped
2 garlic cloves
1/2 t. chili powder
2 t. coriander
2 t. ground ginger
3 T. soy sauce
2 T. white vinegar
2 T. oil (

Sauce:
1 1/2 T. vegetable oil
1 1/2 cups shelled peanuts
1/2 onion, chopped
1 garlic clove, peeled
1/2 t. red pepper flakes
2 t. ground ginger
1 t. brown sugar
1 1/2 T. lemon juice
Salt & pepper to taste
Bamboo skewers

Cut the chicken into strips on the diagonal. Make the marinade by combining all of the ingredients (onion through oil). Place the chicken in the marinade, cover and refrigerate for three to 12 hours. Prepare the sauce: Heat the oil and then cook the peanuts —stir constantly until they are browned. Place the peanuts in a food processor and then add the pieces of onion, peeled garlic, pepper flakes, ginger, brown sugar and lemon juice — purée until smooth (add a little hot water if it becomes too thick). Add the purée to one and a half cups of hot water in a saucepan —bring it to a boil and then reduce the heat and simmer for two minutes. Taste and add salt and pepper as needed. Keep the sauce warm, stirring occasionally. Thirty minutes prior to cooking the chicken, soak the bamboo skewers in water. Thread the marinated chicken onto the skewers and then grill or broil the kebabs for about three minutes per side or until they are browned on all sides. Serves six. These are great with a cabbage, carrot and cucumber salad!

Sweet & Spicy
Slow-Cooker Ribs
Country spare ribs (4-4 lbs.)
1/4 cup olive oil
1 onion, cut in eighths
4 garlic cloves, minced
2 t. oregano
2 t. black pepper
1 t. sweet paprika
1 t. cayenne pepper

1/2 t. red pepper flakes
1 cinnamon stick

1/2 cup honey
3/4 cup ketchup
1/2 cup Dijon mustard
3/4 cup vinegar

Combine the oil, onion and garlic in a saucepan and cook until softened. Stir in the oregano, pepper, paprika, cayenne pepper, pepper flakes and cinnamon stick — cook until fragrant, stirring. Add the honey, ketchup and mustard, and then cook until it’s thickened —about five minutes. Add the vinegar and cook for 10 minutes more, and then cool. Place the ribs and the sauce in a Ziploc® bag and refrigerate overnight. Put the marinade and the ribs in a slow-cooker in the morning and add a quarterto a half-cup of water and cover. Cook for six to eight hours on low. Remove the cinnamon stick. Serves six.

Cajun Egg Crostinis
1/4 lb. hot Italian sausage, casings removed
2 scallions, chopped
6 eggs
3 T. mayonnaise
Dash red pepper flakes
1 avocado, mashed
1 t. fresh lemon juice
1/4 t. prepared mustard
1 baguette

Boil the eggs and then peel and cut them up into small dice. Cook the sausage, drain the fat and cool slightly. Combine all the ingredients and mix them together well. Slice the baguette into one-inch slices. Toast or grill them and put a large spoonful of egg salad on each slice. Serves six to eight.

Blender Gazpacho
1 lg. tomato
1 cucumber
1/2 green pepper
1/2 onion
1 (32 oz.) V-8 juice
1/4 cup red wine vinegar

Combine all of the ingredients in a blender —pulse to chop the veggies to the desired consistency. Serves four.