Go Hokies!

I really wasn't sure if I was going to blog about these cupcakes, but they did turn out really cute. I just really need to start working on getting a camera that can take decent pictures at all times of the day; it's so disappointing.

I made these cupcakes for my friend who turned 21. I couldn't decide on what to make her for her birthday, but knew it had to be special. One day I was going through Amanda's blog, Is This Thing On?, and came across her version of the Hokie Hi-Hat! I saw them and knew right away those were the cupcakes I had to make my friend. My friend goes to Virgina Tech and she is a HUGE Hookie fan, as is her family. Since her whole family was coming into town, I figured that this would be perfect for all of them!

I was so busy the week of my friends birthday, I knew I didn't have a lot of time to go 100% homemade, so I decided last minute to turn to Miss Betty Crocker, who has saved my butt on many occasions! I figured the decorating was going to be pretty time consuming so I needed to cut a few corners. So I settled on a box mix and canned frosting, but hey they still tasted good!

Amanda actually used fondant for her "VT's", but I decided to go with chocolate. I haven't worked much with fondant, and due to my time constraints, I didn't really have time to mess up! So I turned to good ole Wilton's candy coloring and tried my best to come up with VT colors. It wasn't perfect, but it got the point across. I just piped the chocolate onto wax paper in the shape of Virginia Tech's logo.

My friend loved them, as did her parents. I am glad they went over so well. I will definitely be trying the hi-hat method again, and hopefully won't feel so rushed!

While I have no recipe to share with you, I can explain the method of a hi-hat cupcake. (Or you can view Amanda's here!)

-Basically you make your cupcakes and let them cool completely.

-Frost the cooled cupcakes. (I piped up a nice high mound of frosting) Place in the freezer for a few minutes so the frosting cool and good and ready for dipping.

-Melt desired chocolate for dipping.

-Carefully dip each cupcake in the melted chocolate. The cupcakes will change the temperature of the chocolate since you put them in the freezer, so be carefully the chocolate doesn't cool too fast or you will get a layer of chocolate that will be too thick over the frosting. (this happened to me on a few)

All in all, the cupcakes were cute. I am disappointed in the pictures and the fact that I wasn't able to spend time making it all from scratch...but hey we all can't be perfect now can we!

Jello Shots

Most of my friends know that I really am not a drinker. Just never have been. Although, you put a good bottle of wine in front of me and look out! I do love some good wine.

Now I know what you are thinking...well if you don't like to drink, then why are you doing making jello shots? :o) DUH, look at how cool they look! Who wouldn't make those!! Actually, an intern at my work recently turned 21. We have become good friends, and she just happens to live in Virginia close to my family. This happens to be her second internship, and I knew coming into this summer that her 21st birthday was coming up and I wanted to do something extra special for her. (Wait till you see the dessert I made her!) I saw this recipe on Tastespotting and knew it would be perfect for her birthday celebration!

My friend had her family coming into town to help celebrate the big day. We had planned a big dinner out. I actually brought these into the restaurant and carefully passed them out to everyone. THEY WERE A HUGE HIT!! I really wished I had made more. I used Tequila instead of Vodka (I am not a fan of Vodka and had Tequila at the house leftover from a previous party) but I wasn't sure how I would like it. I actually liked it better than any other Jello Shot I have tried before.

So to make these you need 2 oranges. Cut your oranges in half. Then you have to hollow out your oranges. I used a grapefruit spoon to help me do this. Make sure you get all the orange out. This is what your orange halves should look like.

Then make your Jello mixture:

Orange Slice Jello Shots

(adapted from Duo Dishes)

3 ounces orange Jello

1/2 cup boiling water

1/4 cup fresh squeezed orange juice (I may have used a little less, because I added more tequila)

1/3 - 1/2 cup tequila

Set orange halves tightly in a container just big enough to fit all four. (I used an 8x8 inch glass baking dish and put four custard cups in the dish to hold each orange half up)

Whisk together Jello, water, juice and tequila until combined.

Pour into orange halves and carefully transfer the container to the fridge. Let set at least four hours or overnight.

Slice into thirds or fourths and serve. It was really tricky to cut the orange halves, so be careful. I tried a couple different knives and ended up using a bread knife. It seemed to work best for me.

Now I don't know how potent these were (I only had one), but the birthday girl left that night one happy chica! :o) You could certainly adjust the recipe around to add more alcohol. Just be careful, they are REALLY tasty!

**I was talking to someone at work about making these and mentioned that I was using Tequila. She said, oh too bad you aren't using limes! I was mad I hadn't thought about that! Silly me...guess I just have to make them again! I think I will try limes for sure next time and sprinkle kosher salt on top! Doesn't that sound yummy!?!?

Homemade Granola Bars

I am so excited to blog about these! Lately, I have really been wanting to make a homemade granola bar. I recently went through my pantry and did a hard core cleaning and organization (I seem to always forget what goodies I have hidden in the back!). I came across a bag of dried cranberries and was thinking "should I keep these?". I seem to go through these phases of wanting to eat them and then not. So instead of throwing the half eaten bag away (I really hate to throw anything away) I decided I would make a granola bar with them.

Then, as fate would have it, I happened to be watching The Food Network, and Barefoot Contessa (I know I just said the other day I didn't watch her much LOL) and she was making homemade granola bars. I knew immediately I was destined to make these bars! Her recipe sounded so good and easy; I couldn't wait to make them.

Come on, don't those look fabulous!?!

I strayed from Ina Garten's recipe, go figure, but I knew I had these cranberries and I also had some honey roasted sliced almonds. The bars turned out amazing...and I seriously couldn't believe how great it made the house smell! Think Yankee Candle good! I actually can not wait to try this recipe out with different flavors! I don't see myself ever buying another "store-bought" granola bar again! Not even True Delights! (those have been my favorite ever since they hit store shelves)

Now get in your kitchen and start baking!

Cranberry Almond Granola Bars

(adapted from Barefoot Contessa)

2 cups quick cooking oats
1 cup Almond Accent honey roasted sliced almonds
1 cup shredded coconut
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
about 1 cup dried cranberries

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Makes about 16 bars.

Tip for packaging:

PS - I love press 'n seal. :o)

I thought it would be a great way to seal up my bars and hopefully make them last awhile.

-Just spread one sheet long enough to fit all the bars with enough space in between to seal them. -Then put another sheet on top that is slightly bigger.

-Gently press'n seal :o) the area in between each bar, binding the two pieces of press'n seal together.

-Carefully cut the area in between each bar where it is sealed.

-Store in a airtight container at room temperature.

Wrapped and ready to go! These would be great for kids lunches (and mine too)!!!

Fruits (and Vegetables) of my labor!

Every since we got a house I have begged and begged for a garden. The hubs is obsessive about his yard, so it has been difficult for me to try to talk him into digging up and destroying some of his hard labored grass...he actually won yard of the month last year! Finally, last year, he said yes! So we plotted it out and came up with a space small enough to please him, but big enough to give me a nice garden. Turns out the hubs enjoyed having a garden so much he let me expand it this year (twice its size!)...and even more excited, we both agreed it is STILL not big enough so next year we are going EVEN BIGGER! :o)

I love having a garden in my backyard, so do my neighbors! It's so nice to be able to pick fresh veggies and herbs knowing that I grew them myself and that they don't have crappy pesticides all over them. I wanted to share some of what I picked this weekend with yall. I can't believe I am still getting strawberries...those berries are the best berries, nothing like what you buy in the store!

So what all did I plant you ask? Well here is the rundown:

Basil
Thyme
Cilantro
Parsley
Dill
Romaine Lettuce
Red Onions
Garlic :o)
Green Peppers
Tomatoes (several types)
Cucumbers
I tried Zucchini, but it didn't make it. It needed more space. So next year for sure.


I had to share this cucumber with yall because it is seriously the biggest cucumber ever!! (I actually gave it to the neighbors to enjoy!) It was probably a foot and a half long and at its thickest point maybe three inches wide!

I actually have no recipe to share with you today, but wanted to share the "fruits (and veggies) of my labor"! I spent all day Sunday making my homemade spaghetti sauce using veggies from the garden. It's a recipe I have worked hard at mastering and I usually make HUGE batches of it to freeze.

Here are a few pictures of my actual garden. As you can see it is VERY crowded! And my stupid cucumbers are out of control!! I keep having to go out and trim them and tie them up. If you are wondering why I have flowers in my garden here is a tip:

Plant Marigolds in your garden around the perimeter. They help keep bunnies out! I also put Moth Balls around the perimeter to help keep things out. Haven't had any problems in the two years I have had a garden. I don't use any pesticides either.

I told you my cucumbers were out of control! The hubs keeps mowing over them because they are starting to take over the yard! LOL

Buttermilk Cheddar Biscuits

Picture this...
You want to go out to eat...you are thinking seafood. You remember that place (Red Lobster) that has those amazing cheddar biscuits they always serve. Those biscuits that are so warm and packed with that cheddar garlic flavor that we all love so much. Then it hits you...

WHY GO OUT AND SPEND MONEY WHEN YOU CAN MAKE THEM AT HOME AND THEY TASTE SOOOO MUCH BETTER!

Well, that is what happened to me. Let's face it Red Lobster, no offense to all you Red Lobster loving fans, really isn't all that great. I mean really does anyone go there for anything else besides those biscuits!!!??

When I was sitting in front of the tv watching Ina Garten on the Food Network, hosting her breakfast party, she was making these biscuits. This is what started my drooling! Then she started making the Slow-Cooked Scrambled Eggs, and I knew I had to make this breakfast. I couldn't believe how easy her biscuits looked. I really haven't ever made a homemade buttermilk biscuits because I was so nervous...thinking that from scratch biscuits would be so hard. I had all the ingredients on hand so I thought to myself, why not give her buttermilk cheddar biscuits a shot...

So I did and these were the best biscuits I have ever put into my mouth! I am not joking! Red Lobster LOOK OUT! They were so flaky and so full of flavor. They went perfectly with the Slow-Cooked Scrambled Eggs. I think the addition of the garlic salt on top really made these biscuits. Also, Ina Garten used a sharp Vermont Cheddar on the show, but I didn't have that at home so I just used good old Kraft Sharp Cheddar, but I think next time I make this I am going to get some really good sharp cheddar from Whole Foods. I think it would make a difference.

Buttermilk Cheddar Biscuits

(from Barefoot Contessa)

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk (I used milk)
Sea Salt, optional (I used Garlic Salt because the hubs and I are freaks about garlic!)

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour (this helps the cheese not sink to the bottom of the biscuit) and with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt (or garlic salt - which I think was so much better), if using, (I also sprinkled some cheese on top of each biscuit) and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

PS - these are great as leftovers!!!

Scrambled Eggs with Herbs

I love breakfast...especially on the weekends. What I love even more is cooking a nice breakfast for my hubs. Waking up on a Sunday morning, after hopefully sleeping in a bit (sleeping in for us is usually 7, 7:30), man do I wish I was one of those people who could really sleep in) and rummaging through my cookbooks or in this case turning on Food Network to find a recipe. Yes I am one of those people who is highly addicted to Food Network...especially now that I have HD!! Seriously, it's like you are right there in the action...food never looked so good! I am still waiting for Smell-O-Vision to come out, oh man that would be trouble! :o)

One this particular weekend, I sat down and started watching Food Network. Ina Garten was on, who I must admit I am really not a huge fan of, but she was cooking breakfast and it looked fabulous! I couldn't believe how easy her breakfast looked, which surprised me because I feel like her recipes are sometimes very complicated. It got to the point that I was nearly drooling at the mouth, that I decided I better just get off the couch and make this great breakfast! So off to the kitchen I went!

Look at those eggs! Are they not the prettiest eggs you have ever seen? Look at how yellow they are! My hubs kept laughing at me because I couldn't stop talking about the color of these eggs. I must tell you that I am very blessed because I have a friend who has family that has a farm. And on that farm, they have chickens...I bring in my empty egg cartons, and she brings them back to me filled with these delicious fresh farm eggs! Let me tell you, there is nothing better than a fresh farm egg! I can't believe all the eggs I eat now! LOL She tells me the eggs make the prettiest yellow cake...I need to try that out soon!

These eggs were so delicious. I haven't really ever slow-cooked eggs like this before, but they turned out so good. I was so excited about this recipe because I have a garden (which I am going to be posting about) that is full of lots of fresh herbs. I feel like I don't really get to use them enough.

Note - Ina Garten's recipe called for 10 eggs! I knew, being that it is just me and the hubs, that I wouldn't need that many eggs, so I cut her recipe in half.

Slow-Cooked Scrambled Eggs with Herbs

(adapted from Barefoot Contessa)

5 extra-large eggs
4 tablespoons half-and-half

4 tablespoons milk

1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

1 teaspoon garlic powder
2 tablespoons unsalted butter, divided
1 tablespoon minced fresh parsley leaves
1 tablespoon minced scallions, white and green parts (I didn't have scallions, but I had a red onion that I just picked from my garden so I used that instead)
1 tablespoon minced fresh dill

In a large bowl, whisk together the eggs, milk, salt, garlic powder and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan, if using onion add onion and sautee. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.

See those yummy biscuits!?!? That's what's coming next...and you don't want to miss it!

Broccoli-Cauliflower-Sausage Pasta

Growing up my mom made us dishes that she refereed to as "one pot meals". I have very fond memories of these dishes. We didn't have a lot of money as kids and my mom was always so creative with coming up with new exciting dishes that were budget friendly and very delicious! Luckily I wasn't a picky eater, so I was always up for trying anything...as long as it wasn't brussel sprouts, man I hated those things!!!

Being budget friendly has stuck with me as I age and I contine to look for ways to save a penny or two or three! Coupon clipping is one of my favorite things to do. I actually get excited (yes it is sad) when I get new coupons that I can go through and add to my coupon organizer. It has even gotten to the point now that my mother-in-law sends me her coupons too! I told you I was pathetic! But hey, this weekend I went to the grocery and saved $70 with my coupons...so I guess clipping coupons isn't so pathetic is it!!! The most I have ever saved in one trip was $90-something! That's a lot of groceries!! And since our AC broke and we had to replace our whole unit, I need to save every penny I can!

Back to my one-pot-meal wonder! I had a coupon for kielbasa, not something I really buy on a regular basis if at all...mainly because it really isn't that healthy and we try to eat fairly healthy. But when I was going through my coupons, the kielbasa was staring back at me reminding me of this childhood meal. I clipped it and thought I would file it away and if it was on sale I would buy it, and if it wasn't on sale then I decided I wouldn't get it. Sure enough it was on sale, and in the cart it went!!

Broccoli-Cauliflower-Sausage Pasta

(recipe from my mom)

1 package of kielbasa - I think it was a 14 oz. package (such as Hillshire Farms)

about 2 cups of fresh chopped Broccoli

about 2 cups of fresh chopped Cauliflower

half a bag of No Yolk Egg Noodles (I used the broad noodles)

Olive Oil

Fresh Garlic minced

Fresh Cracked Pepper

Heat olive oil in a pan over medium heat. In another pan bring water to boil for noodles.

Cut kielbasa into about 1 inch thick pieces. Toss into pan with olive oil. Add minced garlic (however many cloves you desire) and fresh cracked pepper. Cook until the kielbasa brown's slightly.

While kielbasa browns, add your noodles to your other pot of boiling water. Cook noodles until al dente. Drain and set aside.

When sausage has browned, add broccoli and cauliflower to pan and cover. Stir occasionally to allow the "grease" to season the veggies! YUM! When veggies are cooked but still slightly crisp add noodles. Toss to combine.

Makes about four servings.

This meal is all time comfort food, but it is so delicious! It really brought back some great memories for me. It is super simple and so satisfying. I hope you will give it a try, and if so let me know what you think!

Reese's Cup Chocolate Peanut Butter Cake

FINALLY, the wait is over...here it is MY BIRTHDAY CAKE!!! Yes, I made my own birthday cake :o) My wonderful husband was going to buy me one, but why would I want that when #1 - I know I can make one that would taste better than store bought and #2 - (most importantly) why spend that kind of money when homemade is so much cheaper!!!

When I started searching for recipes I didn't really know where to start, all I knew is that I wanted something fun and something that I hadn't done before! Seems like I always end up searching peanut butter recipes every time I want to make a cake...and this time wasn't any different! It didn't take me long to find something that I wanted to make, in fact I found several, but Annie's Eats won my heart! Man oh man does she have some great recipes!! I was so excited when I saw her Reese's Cup Chocolate Peanut Butter Cake (whew that is a mouthful) and knew it was perfect for my birthday! I even had all the ingredients, except for buttermilk, so I was even more pumped!!! (I had leftover Reese's from all the campfires we have been having, the make a great S'more!)



This cake was so incredibly delicious!! I will warn you that this frosting is HIGHLY ADDICTIVE! I couldn't keep my husbands hands out of the bowl!! The cake is very rich, but nothing that a nice cold glass of milk couldn't help wash down!

Reese's Cup Chocolate Peanut Butter Cake

(from Annie's Eats)

2 cups all-purpose flour

½ cup unsweetened cocoa powder

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 sticks unsalted butter, at room temperature

1 ½ cups sugar

2 large eggs

2 large egg yolks

1 tsp. vanilla extract

1 cup buttermilk

Reese Cups for decorating

For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

Prepare Peanut Butter Frosting:

Peanut Butter Frosting

(from Barefoot Contessa)

**I double this batch (and highly recommend it), if you want to do that just double the measurements below**

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

To finish the cake:

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired

This was the day our AC bit the dust, I didn't want to go out to dinner, but my lovely husband talked me into going out with some friends. We had dinner at a hibachi grill, and it was so much fun! They came out and sang happy birthday in the most embarrassing way I have ever seen done! The cake was the perfect ending to my birthday! After the day we had, I was surprised I was even able to manage making the cake and frosting, and it not being a disaster!!

Doesn't that look delicious...I wish I could have another piece!!

*Kristen helped me with some of the photos!*

Check out her photography blog here!

Peanut Butter Chicken Tender Skewers

I used to get the magazine "Cooking for 2", a sub magazine of "Taste of Home". I love both magazines, they are always filled with such great recipes. I especially loved "Cooking for 2" because it is just me and my husband and we don't always want a whole lot of leftovers!


I have had this recipe bookmarked for quite some time now, just waiting for the perfect occasion! When I got my crazy urge to have cole slaw the other weekend I decided that it would be great to have something grilled to go with it. So I went to my cookbooks and starting look through my "must make" recipes! I was so excited when I came to the Peanut Butter Chicken Tender Skewers, because not only did I have all the ingredients (well except the ginger root) but I LOVE peanut butter!! I also thought that this would pair perfectly with some nice cold refreshing cole slaw!






Now it seems like lately there is a story that goes along with my dishes...and that was the case again when it came to making these skewers! Hey at least I keep people on their toes!! I have been known to make a mess in the kitchen when I cook/bake! It just seems like I can't be in my kitchen cooking without making some kind of mess...I call it art, but my husband doesn't like it so much!!! ;o)

On this particular day, I just happened to be looking through my cookbook on my glass top stove. When I finally decided on a recipe, I started to get all my ingredients out. I turned on the stove and proceeded to make the peanut butter sauce. A few minutes went by and I kept stirring the sauce wondering why the peanut butter wasn't melting properly, and my sauce wasn't turning in to a nice thin smooth sauce ... more like a clumpy thick mess! Then sure enough *sniff sniff*, I noticed something smelled like it was burning! But it didn't make sense to me because my stupid sauce wasn't even cooking like it should be...that's when I looked down at my cookbook and thought OH CRAP (although I am sure I didn't say crap)! Yes my friends this idiot turned the wrong burner on! Luckily I didn't walk away and even more lucky...it didn't start a fire. But in a rush to move my cookbook, I burned my finger :o( AND IT HURT!! LOL Sooooo - moral of the story, DON'T BE AN IDIOT LIKE ME AND PUT YOUR COOKBOOK ON THE STOVE TOP! haha Good thing I have a glass top because it was easy to clean up!

On a side note, these were so easy to make and I couldn't believe how good they were!

Peanut Butter Chicken Tender Skewers

(adapted from Taste of Home)

1/4 cup water
1/4 cup creamy peanut butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon minced fresh ginger root (I didn't have this so I left it out)
2 boneless skinless chicken breast halves

In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving.

Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Serve with reserved sauce.