Coconut chicken skewers: Coconut milk, garlic, curry powder, fresh mint, cilantro, lemongrass and fish sauce combine in a bright and lively marinade for these chicken skewers. Marinate the chicken first thing in the morning, or the night before (it will need several hours for the flavor to soak in properly), then thread the chicken onto skewers that grill quickly. The recipe is from Donna Deane, who suggests serving them "alongside fresh vegetable sticks such as jicama, or a colorful array of pepper strips."
Strawberry shortcake: How fun is this? Thread fresh strawberries and cubes of tender pound cake on skewers and serve alongside fresh whipped cream. It's the perfect way to finish the meal, and comes together in minutes. You can find the recipe below.
Total time: 20 minutes | Makes 16 skewers
Note: Adapted from "On a Stick!" by Matt Armendariz. He recommends using small bamboo skewers for this dish.
2 cups pound cake cut into 1-inch cubes
2 cups strawberries, hulled
1 cup heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract
1. Thread alternating pieces of pound cake and strawberries onto skewers.
2. Make the whipped cream: Combine the cream and sugar in a large bowl. Using a hand mixer or whisk, whip the cream until stiff peaks form. Gently fold in the vanilla.
3. Serve the whipped cream with the shortcake skewers.
Each skewer: 120 calories; 1 gram protein; 11 grams carbohydrates; 0.5 gram fiber; 8 grams fat; 4 grams saturated fat; 29 mg cholesterol; 3 grams sugar; 63 mg sodium