Marinated Cheese

331.  While searching for appetizers that were unique and tasty I came across this recipe for marinated cheese.  It can be served with toothpicks, crackers or crusty bread.  There are little bits of lemon zest, garlic, parsley, red pepper flakes and pepper corns.  I like to make it several hours before serving for the flavors to develop.

I found the recipe in a Better Homes and Garden Magazine from 2006 while tossing old issues.  

The recipe is simple, easy to follow and has flavor plus!

 Save this link the next time you are making appetizers and surprise your company.  It brings a smile to your face and will come alive on your palette.

"The early bird may get the worm, 

but its the second mouse that gets the cheese." 

- Jeremy Paxman

Mustard Marinade Chicken Kabobs

81.  What do you do when you have a jar of mustard that is just about empty? Make a marinade is the correct answer.

Mustard Marinade Chicken Kabobs

1 "almost empty" mustard jar, Dijon preferably

2 cloves of garlic, minced

salt and pepper

1 Tblsp chives, dried or chopped fresh

pinch of red pepper flakes

1 tsp Tarragon flakes

1 tsp garlic salt

¼ cup olive oil

¼ water

Place all ingredients in the "almost empty" mustard jar.  Shake the jar till everything is incorporated.  

Place 4 chicken breasts in a container.  Pour the marinade over the chicken.  Allow the chicken to marinade for approximately 4 hours.  

6 small wooden skewers

water

Place the wooden skewers in a container of water and allow them to soak for 10 minutes.

This will help the wood not to catch fire and burn away when grilling.

Cut the chicken into chunks and mix the marinade to cover the chicken.

Then place the chicken chunks on the wet wooden skewers.

Place on a hot grill.  Turn 3 times marinating the chicken with the remaining marinade.

Serve with rice and vegetable, or as an appetizer.

Don't find fault.  Find a remedy.  

~Henry Ford