Romantic Survivalist

I recently celebrated my 43rd birthday!  Where does the time go?  Anyway, I was admiring the lovely gifts I received and noticed a common theme.  My gifts were either decidedly survival related or hopelessly romantic.  My people know me so well!

From Sir Knight - a beautiful 16" cast iron frying pan with lid!
Decidedly Survival

From my Dad & Mom - a Woodland Camo Tarp
Decidedly Survival

From Maid Elizabeth - A Carpet Bag.  From Dad & Mom - A lovely new hat.
Hopelessly Romantic

I have been busy doing things other than getting older, including baking and cooking for my family.  Today we made Greek Chicken Kabobs (perfect for warm summer weather) and for dessert, German Chocolate Cake Cookies.  Both of the recipes are wonderful - we highly recommend them.

I hope you are all having a lovely summer.  Enjoy!

Greek Chicken Kabobs
1/2 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons dried oregano
1 teaspoon dried thyme
1 teaspoon black pepper
Salt

1 red bell pepper, cut into 2 inch pieces
1 green bell pepper, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
2 pounds skinless, boneless chicken breast halves, cut into cubes

In a small bow, mix together all the marinade ingredients.

In a large resealable plastic bag, place the marinade, red and green bell peppers, onion wedges and chicken.  Seal and mix to coat.  Refrigerate 4 to 24 hours.

When ready to cook, preheat grill for medium-high heat.

Discard marinade and thread the meat and vegetables onto skewers, leaving a small space between each item.

Lightly oil the grill rate.  Grill skewers for 10 minutes, turning as needed or until meat is cooked through and vegetables are tender.

(We doubled this recipe)

Ready to go onto the grill

Just off the barbee

Served on a bed of rice with garlic green beans - Yumm!!

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German Chocolate Cake Cookies
2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
pinch salt
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut
1 cup chopped pecans

Preheat the oven to 375°.

Blend the butter, both sugars, vanilla and eggs.  Add the flour, cocoa, baking soda and salt.  Blend until combines.  Stir in the chocolate chips, coconut and pecans.

Drop the dough by tablespoonfuls onto the prepared baking sheets and bake for 8 to 10 minutes.  Cool on a baking rack.