Transferring Recipes to Cook With Honey

Hello, Folks!

I wanted to let everyone know that I will not be posting on this blog any more.  I'll be transferring the files to my other food blog at Cook With Honey. I want to thank everyone for being so patient with my posting on this blog, but my work, as well as posting on my regular blog at Walking Between the Grapevines  has just taken over so much of my time that I can't give Our Roots in Food enough of my time. 

Like I mentioned, all of the recipes will be transferred and re-posted at Cook With Honey over the next few weeks. I would love it if you would follow me over there and enjoy the many recipes that will be posted on that blog. I will be including many more recipes to celebrate all of my families heritage: German, Irish, English, Native American, Dutch, Indonesian and even Guamanian dishes - in honour of my oldest son's birthplace.

Oudoe,
Ingrid

Honey Lime Chicken ~ Saté

I am so sorry to be slacking off on my blogging, but life came along and distracted me. I'll try to do better... I promise. 

Originally, this didn't begin as a saté recipe but instead was more of a kabob.  Johannes did some tweaking to it and says it is a lot like sate but the lime and cilantro give it a "south of the border" flair.

Since I didn't have a photo from Johannes' take on this recipe,
I borrowed this one from  Kitchen Meets Girl.

If you're using bamboo skewers, soak your sticks in water for at least 5 minutes. Cut chicken into large chunks, and skewer. Allow to marinate for at least 1 hour.

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons unrefined sugar
• 1 tablespoon vegetable oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 teaspoon Siracha
• Sambal Oelek, to taste
• 2 tablespoon cilantro
• 1 pound skinless, boneless chicken breasts
• Kikkoman Teriyaki Baste & Glaze with Honey and Pineapple

Instructions

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear. In the last 5 minutes baste with glaze but be careful not to let it burn.

Oudoe,

Ingrid & Johannes