Mr. Awesome took some really great photos of Griz the other night:
Here’s his cutiepuss nose:
And here’s his handsome profile:
Isn’t he just gorgeous? Of course, he’s also quite the little acrobatic talent. I woke up to this the other night:
Yes, he’s sitting on the rails that go around the top of our bed. He’s taken to leaping up there in the middle of the night, then landing with a startling thud sometime after we’re asleep. The good news is that we don’t have to worry about our ceiling fan going rogue, as Griz would undoubtedly go all Grizzly Bear on it and keep us safe.
I’ve got to work late tonight and therefore won’t be able to cook dinner at home. This disappoints me, as I was really looking forward to trying a new recipe I’m calling Makeshift “Hamburger” Helper. That will have to wait until tomorrow. Last night we had one of my all-time favorites – my own creation of Ginger-Orange Chicken. We took photos, but didn’t get them off the camera. So, you’ll have to wait for that recipe, too. I won’t deprive you completely, though – here’s one we really like called Chili Chicken Kebabs with Yogurt Sauce. This is a great dish to make with thighs or breasts, depending on what you have around. The yogurt sauce is especially yummy.
Chili Chicken Kebabs with Yogurt Sauce
Servings: 6
Weight Watchers Points: 10 per serving
2 lbs boneless, skinless chicken thighs, trimmed of fat and cut into 2 1/2 inch pieces
1/2 c. orange juice
1/4 c. honey
3 Tbsp. cider vinegar
1 Tbsp. canola oil
2 tsp. chili powder
1 tsp. cumin
1 tsp. fresh ginger, peeled and grated
1 clove garlic, minced
1 8-oz container low-fat, plain yogurt
2 Tbsp. red onion, minced
2 Tbsp. cilantro, chopped
2 tsp. lime zest
1 Tbsp. lime juice
1/2 tsp. salt
1 1/2 pints cherry tomatoes
3 c. cooked jasmine or basmati rice
Combine the chicken, orange juice, honey, 2 tablespoons of the vinegar, the oil, chili powder, cumin, ginger, and garlic in a large zip-close bag. Squeeze out the air and seal the bag, turning to coat the chicken. Refrigerate, turning the bag occasionally, at least one hour or overnight.
To make the sauce, combine the yogurt, red onion, cilantro, the remaining 1 tablespoon vinegar, the lime zest, lime juice and salt in a small bowl until blended. Cover and refrigerate until ready to use.
Spray broiler rack with nonstick spray and preheat the broiler. Thread the chicken and cherry tomatoes onto six metal skewers. Discard the marinade. Place kebabs on the broiler rack and broil 5 inches from the heat until the chicken is browned and cooked through, about 6 minutes on each side. Serve the kebabs with sauce and rice.
NOTES: Yum-ee! The marinade leaves the chicken with a sweet-spicy tang that is tempered by the tomatoes, rice and yogurt sauce. We thought the chili powder was going to be too strong, but it wasn’t – it was just perfect. We loved the way the tomatoes get all roasty-toasty and sweet. Mmm. Some variations we’ve made include subbing couscous for the rice, and adding some red onion to the kebabs. It really depends on your mood and how much time you’ve got. Great as leftovers the next day, too!