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RECIPES: CHICKEN SKEWERS, ARUGULA FETA FLATBREAD, WATERMELON FETA SALAD AND
PEACH WHITE WINE SPRITZER

By Aleka Shunk
Published  May 23, 2024 5:30am EDT
Dinner DeeAs
FOX 13 News

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We Spring into Summer with recipes for a sunny celebration, from Aleka Shunk.
She's a recipe creator, photographer and writer whose home entertaining
inspiration can be found at Aleka's Get Together. 

Click here for a printer-friendly version of the recipes below. If you make any
of them, let us know how they turned out! 





Email us, DinnerDeeAs@fox.com or message us on Facebook or Instagram.

Watch the recipes again any time by clicking the video at the top of the page,
and see Dinner DeeAs every weekday at 1pm on FOX13. 




SWEET CHILI CHICKEN SKEWERS 


INGREDIENTS

 * 10 oz sweet chili sauce
 * ¼ cup mayonnaise
 * 2 tbsp garlic powder
 * ½ tbsp chili powder
 * 1½ tbsp onion powder
 * 1 tbsp paprika
 * 2 tbsp salt
 * freshly cracked black pepper
 * 4 lbs chicken thighs, boneless


DIRECTIONS

 1. Soak wooden skewers in water to prevent igniting on grill.
 2. In large bowl, prepare marinade/glaze by combining sweet chili sauce,
    mayonnaise, garlic powder, chili powder, onion powder, paprika, salt, and
    black pepper. Set aside ⅓ for glazing during grilling.
 3. Trim excess fat and tendons off chicken thighs. Cut into 1" cubes and place
    in separate large bowl.
 4. Pour ⅔ marinade over chicken. Toss to coat thoroughly. Refrigerate remaining
    marinade.
 5. Cover bowl of chicken and marinate for at least one hour or overnight in
    refrigerator.
 6. Preheat grill. Thread chicken pieces on skewers, leaving slight gaps between
    each piece. You should have 14–16 skewers.
 7. Grill skewers over medium heat, without moving them, for at least 5 minutes
    before checking. Once golden brown, flip over. Reduce heat if skewers start
    to blacken. Cook to internal temperature of 165 °F.
 8. During final 5 minutes of grilling, glaze chicken skewers with reserved
    marinade. Add multiple layers if needed to achieve desired caramelization
    and stickiness.
 9. Serve skewers warm, accompanied by fresh salad (see recipe below).


ARUGULA FETA FLATBREAD WITH BALSAMIC GLAZE


INGREDIENTS

 * 4 tbsp olive oil, divided
 * 1 large onion, thinly sliced
 * 2 flatbreads (6-8" each)
 * ½ tsp salt
 * ¼ tsp garlic powder
 * Freshly cracked black pepper
 * 1 cup baby arugula
 * 2-3 oz feta cheese, crumbled
 * Balsamic glaze, for drizzling


DIRECTIONS

 1. In skillet, heat 2 tbsp of olive oil over high heat and add onions. After
    2–3 minutes, reduce heat to medium-low and sauté 15-20 minutes until golden
    brown. Take care not to burn them.
 2. While onions are caramelizing, prepare flatbread by mixing remaining 2 tbsp
    olive oil with salt, garlic powder, and black pepper in small bowl.
 3. Brush both sides of each flatbread with seasoned olive oil mixture.
 4. In another skillet over high heat, toast flatbreads for a few minutes on
    each side until browned.
 5. Once onions are caramelized and flatbreads are toasted, begin assembly.
 6. Spread half the caramelized onions onto one flatbread and half onto the
    other.
 7. Top each flatbread with arugula, then sprinkle with crumbled feta cheese.
 8. Drizzle balsamic glaze over top of assembled flatbreads.
 9. Cut each flatbread into 8 slices using pizza cutter or large knife.


WATERMELON FETA SALAD


INGREDIENTS

 * 5 cups watermelon, seedless, cut into 1" cubes
 * 2–3 mini Persian cucumbers, sliced into rounds
 * 1–2 cups feta cheese, cut into cubes
 * 1 bunch fresh mint and/or basil leaves, chopped
 * ¼ small red onion, thinly sliced
 * ¼ cup olive oil
 * 1 large lemon, juiced (about 2 tbsp)
 * 2 tbsp honey
 * 2 tsp coarse sea salt


DIRECTIONS

 1. In large serving bowl, add watermelon, cucumbers, feta cheese, and mint or
    basil.
 2. Gently toss salad with red onion.
 3. In small bowl, whisk together olive oil, lemon juice, honey, and sea salt to
    create dressing.
 4. Drizzle dressing over salad and toss gently to coat when ready to serve. Do
    not add dressing too far in advance to prevent salad from becoming watery.

Aleka says: "Kick up the heat and make this a spicy Watermelon Feta Salad by
adding sliced jalapeños or red pepper flakes for a fiery twist that complements
the sweetness of the watermelon and the creaminess of the feta. Add other fruit
to your salad like tangy grapefruit, orange, blueberries or strawberries, all
which go well with feta cheese. Give your salad a textural upgrade with the
addition of toasted pine nuts, sunflower seeds, or pumpkin seeds enhancing the
overall crunch and nuttiness of the salad.

For a burst of earthy flavors, consider adding baby arugula or mixed salad
greens to your Watermelon Feta Salad, enhancing the overall freshness and
peppery notes. Create a tropical twist by adding chunks of ripe mango or
pineapple to your Watermelon Feta Salad, bringing a burst of tropical sweetness
and a hint of tanginess that pairs perfectly with the feta cheese.

Experiment with other herbaceous flavors by swapping the herbs with fresh
cilantro or dill. Transform your Watermelon Salad into a heartier meal by adding
protein-rich ingredients like grilled chicken, shrimp, or chickpeas, turning it
into a satisfying and nutritious main course. Finish off your Watermelon Feta
Salad with a balsamic glaze to add a sweet and tangy flavor addition that's
tasty and beautiful drizzled over top."


PEACH WHITE WINE SPRITZER


INGREDIENTS

 * 3 cups white wine, chilled (Sauvignon Blanc or Pinot Grigio recommended)
 * 1 cup sparkling peach water or plain club soda, chilled
 * 1 oz fresh lemon juice
 * ½ cup Simply Peach juice, chilled
 * peach slices, lemon slices, mint leaves (for garnish)


DIRECTIONS

 1. In pitcher filled with ice, combine chilled white wine, sparkling peach
    water or club soda, peach juice, and fresh lemon juice.
 2. Stir mixture well to blend flavors.
 3. Garnish with slices of peach, lemon, and a few mint leaves.
 4. Serve cold!

To grab more recipes from Dinner DeeAs, click here.




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