Slice the chicken into bite-sized chunks, approximately 5cm/2in in size.
Mix all the marinade ingredients together and pour over the chicken.
Toss to coat the chicken in the marinade then cover and marinade for at least 30 minutes but up to 24 hours in the fridge.
Soak bamboo skewers in hot water for 30 minutes or alternatively use metal skewers.
Thread marinated chicken and red onion onto skewers then brush with the remaining marinade.
Cook on a hot grill or in a griddle pan on the stove for 2-3 minutes per side until the chicken is golden brown and cooked through, approximately 10 minutes in total.
Remove from the heat and allow to rest for 5 minutes before serving.
Credits to: simply-delicious-food https://simply-delicious-food.com/easy-greek-grilled-chicken-skewers/
1.In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.
2. Place half the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Credits to: tasteofhome https://www.tasteofhome.com/recipes/strawberry-trifle/
Pasta Salad
1. Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.
2. Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion and feta cheese.
3. Combine garlic, oregano, lemon juice, red wine vinegar and dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.
4. Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!
Credits to: cleananddelicious https://cleananddelicious.com/healthy-greek-pasta-salad-quick-easy/
Honey Baked Ham
Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Insert cloves into the centre of each diamond.
Place the ham in the baking tray; pour the pineapple juice into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 15 minutes.
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the honey and brown sugar, stirring to combine until the brown sugar has completely dissolved, (about 2 minutes).
Reduce heat to low and let simmer to thicken slightly, then set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 15 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing.
If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar.
Credits to Cafedelites https://cafedelites.com/honey-baked-ham/
