This page is dedicated to the Recipes that the Host of our show has Created.

Seasoning for Chicken: Himalayan Pink Salt, Black
Pepper, Onion Powder, Garlic Powder.
Melt 4 Table Spoons of Butter and add 1 Tsp of
Minced Garlic and 2 Tbsp of Finely Chopped Parsley.
Set aside.
Preheat Oven to 325.
Pan sear or Grill 2 lbs. Boneless Skinless Chicken
Cool and Shred.
Use 1 Large Hawaiian Bread pack. Slice in half
Butter Large Baking Dish.
Place bottom of Hawaiian Bread inside dish.
Layer with Pesto.
Layer with shredded Chicken.
Layer with choice of Cheese (I used Asiago and
Place top half of Hawaiian Bread on top.

Layer Generous amount of melted Butter on top.
Place in Oven for 20 minutes or when Bread is
Golden and Cheese melted.

Chicken Mango Pineapple Kabobs
Skewers: Boneless Chicken Thighs (3 per Skewer),
1 each Red, Orange, and Yellow Bell Peppers cut into chunks,
1 Pineapple chunked,
Baby Portobello Mushroom caps.
Sauce: Pineapple Nectar,
Mango Nectar,
1 can crushed Pineapple,
Sweet Chili Sauce,
1/2 cup Honey.
Directions: Season Chicken with Himalayan Salt and Black Pepper.
Marinade Chicken with 1 cup of each nectar. Refrigerate.
Mix remaining nectars with 1/4 cup of Honey, 1/2 cup of Chili Sauce, and 1 can of crushed Pineapple.
Whisk and set aside.
Alternate Chicken Thigh, Bell Pepper and Pineapple chunk onto Skewers and cap with Mushroom.
Brush skewers with Olive Oil and place on HOT Grill.
Brush often with sauce mixture, turning skewers intermittently. When cooked through and slightly charred, remove and glaze with Chili Sauce when serving.
I placed remaining Peppers, Mushrooms, and Pineapple in a foil pouch and added Butter then placed that onto the grill.

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