Spicy Asian BBQ Skewers

Ten years ago, I took up running. I’ll never forget my very first attempt. I told myself “I’ll start small”, and I did. I mapped out a route that was less than one mile in distance which would lead me straight to my sisters front door. It would be perfect! I would stop for water and visit for a few and then I would walk back home to cool down.

That very cold morning, I laced up my old pair of New Balance tennis shoes (which were absolutely not running shoes!), I put in my ear buds and pressed play on my iPod Nano (remember those?!). 

I didn’t bother to take the time to warm up, I just RAN. At pretty much a full sprinting pace!

We lived in a neighborhood where each morning the sidewalks hosted its regulars who went out for their morning strolls, runs, bike rides and what not. I was determined, that one day soon, I would be one of those regulars.

As the song “Cyclone” by Baby Bash pounded in my ears, my feet hit the pavement trying to keep up with the beat.
It took me approximately a half of a block to realize that…running ain’t easy!!! And I have absolutely no idea what I’m doing!!!

I continued to sprint and walk, sprint and walk, until I found myself on my sisters front lawn. I spent what seemed like ten full minutes coughing, or perhaps a more accurate description would be “barking” and dry heaving. After that, I laid on my sisters bed and cried real tears because my ears and teeth hurt sooo bad!

It’s for this very reason that the song “Cyclone” by Baby Bash will always be a favorite running song of mine. So when the song came on the other morning as my grandma was getting into my car, I did the opposite of what most good granddaughters would do, and I turned the volume UP! As we drove away from her house, I asked “do you like this song grandma?”. Her response was “I don’t know it, but I really like the beat!”.  I have one of the coolest grandmas ever! 


2 lbs boneless, skinless chicken thighs

1/2 C low sodium soy sauce

1/3 C packed brown sugar

2 TBSP sesame oil

4 cloves garlic, minced

1/2 TSP chili garlic sauce

1/2 C thinly sliced scallions

1 TBSP toasted sesame seeds



  • Cut each thigh into strips, 1 1/2 inces thick.
  • Combine soy sauce, brown sugar, oil, garlic, and chili garlic sauce in a medium sized bowl.
  • Reserve 1/3 C of sauce and set aside.
  • Marinate the sliced chicken in the remaining sauce for at least one hour. Cover and refrigerate.
  • Thread the chicken onto wooden skewers, you may need to cut the skewers short enough so that they will lay flat on the bottom of the crockpot.
  • Pour the remaining marinate onto the skewers.  Cover and cook on LOW for 2 hours.
  • Turn the skewers over and cook for another hour.
  • Remove skewers and place on a platter.  Discard the cooking liquid and spoon the reserve sauce ontop of the skewers.  Sprinkle with sliced scallions and sesame seeds.
  • ENJOY!


this recipe was prepared while listening to “cyclone” by baby bash

Creamy Parmesan Garlic Mushroom Chicken

The one and only time I’ve ever been shooed out of my own kitchen was all because of this lovely dish…

I believe that the kitchen should be a place to gather, to laugh, to dance, a place to feel love & gratitude and of course a place to enjoy delicious food. But God forbid that it happens while I’m cooking! I tend to get intense while in chef mode. I feel the need to have free range of my limited space. And with the attention span of a goldfish, it’s important that I also have zero distractions. After all, that’s how food gets itself burned! 😉

So one evening last week, the aroma of garlic (one of my most favorite smells in life!) led me straight into the kitchen. Francisco was in full on chef mode and quickly shooed me out. He was busy preparing this delicious dish, and you know what? I had to stop to laugh… because the tables had turned and I completely understood!

The garlic. The parm. The mushrooms in the cream sauce. I’m salivating all over just thinking about it!!


1 lb. Chicken tenders, cubed

2 TBSP Olive Oil

Salt & Pepper

8 oz. Cremini Mushrooms, sliced


1/4 C Butter

2 Garlic Cloves, minced

1 TBSP flour

1/2 C water

1/2 tsp Chicken Flavor Boullion

1 C Heavy Cream

1/2 C Parmesan Cheese, grated

1/2 tsp Garlic Powder

1/4 tsp Pepper

1/2 tsp Salt

1 C Spinach, chopped



  • In a large pan cook the chicken in olive oil over a Med-High heat until cooked through.
  • Remove chicken and set aside on a plate.
  • In the same pan, add the sliced mushrooms and cook until tender, this takes just a few minutes.  Remove these and set aside as well.
  • To prepare the sauce (again in the same pan): Melt the butter.  Add the garlic, stir constantly and cook until tender.  Whisk in the flour and chicken boullion to form a roux.  Next, whisk in the water, heavy cream, parmesan cheese, garlic powder, salt and pepper.  Add the spinach and allow it to simmer until the sauce thickens and the spinach wilts.
  • Add the cooked chicken and mushrooms back into the sauce.
  • Serve over pasta


this recipe was adapted from: therecipecritic.com