It always happens this way in the Midwest – we go from boating on Sunday to not seeing the 80’s, much less the 70’s for, like…6 months? It’s so depressing. It is SO dark in the mornings. I got Piper up 10 minutes before the bus came – poor girl!! Never again, though – we might have…most likely…most certainly…did not have adequate time for teeth brushing. #thankgoodnessformasks
I mean there are a few perks to fall – like not sweating on my walks at lunch, college football (would be SO much more enjoyable with a decent team), pumpkin brews, and the excitement around school and all the happenings with the kids’ birthdays.
But, more and more so every year, I feel like summer is where it’s at. I love all the seasons, but it’s summer that I’m always sad to see go. The others I can appreciate the beauty of, but it’s summer and that lifestyle that I want to live day in and day out.
Is this me admitting that someday I might become a part-time resident of the south? It’s looking more and more likely all the time. But, I vow to you now that even if that turns out to be the case, I will never waste indoor tennis court time changing ends of the court “because of the sun”. You can’t make this stuff up, people. Florida, I am so talking about you snow birds!
And as it goes every year, I regret not using our grill more. We even had a new grill this season! And I must say, my wish to keep it nice miiiiiiiight have deterred me ever so slightly from using it at the beginning of the season. So lame, I know!
So while fall is here and grilling season is, perhaps on its way out for many, I’m not closing up shop just yet. These Korean Chicken Skewers were an attempt to use gochujang that was soon to go bad. The fun little Asian paste is packed with flavor (and also stays good in the pantry and then the fridge for quite some time). These skewers were spicy without being over the top, making them a kid-friendly meal in my house. Big win!
- 2 lbs boneless, skinless chicken breasts, cut into 1.5-inch pieces
- 1/3 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1 Tbsp toasted sesame oil
- 2 Tbsp rice vinegar
- 1/4 cup gochujang
- 1 Tbsp fresh ginger, grated
- 2 cloves garlic, minced
- In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, gocjuja, ginger, and garlic until well-combined. Pour a little less than half of the sauce into a small container to refrigerate until ready to grill.
- Add the chicken to the remaining sauce in the bowl and toss to fully coat. Cover and refrigerate for at least 4 hours, or overnight.
- Thread the chicken onto skewers (if using wooden skewers, be sure to soak in water for at least 20 minutes).
- Preheat grill. Once hot, add skewers and grill for 3-4 minutes per side, turning about 3-4 times and basting with the reserved sauce. Serve hot.
Recipe slightly adapted from Amanda Cooks & Styles
Weekly Menu: October 10th – 14th
- Sunday: leftovers
- Monday: brinner – French toast, turkey sausage, fruit, scrambled eggs
- Tuesday: Sticky Asian Meatballs with Udon Noodles
- Wednesday: BBQ Chicken Pizza Rolls with steamed veggies
- Thursday: Harvest Cobb Salad