RICHMOND, Va - Virginia This Morning fan favorite, Chef K was back in the kitchen to cover serve up her red, white and blue cocktails. She also walked through the steps of making Chef K-Bobs, just in time for the Fourth of July weekend.
For more information you can visit online at www.facebook.com/ChefKCooking
Chef K's Red White and Blue Cocktail
1 cup Pomegranate or Cranberry juice
1 cup Blue Raspberry Liqueur
1 cup lemonade
3 cups ice
4 shots Vodka
Using a blender, blend pomegranate or cranberry juice with 1 cup of ice and 2 shots Vodka until slushy, set aside in freezer. Blend 1 cup of ice with Blue Curacao until slushy, set aside in freezer. Blend 1 cup of ice with lemonade and 2 shots Vodka until slushy.
To assemble, pour 1/2 cup red slushy mixture into clear glass, add 1/2 cup of blue slushy mixture, top off with 1/2 cup of lemonade mixture. Serve immediately with a straw, but do not mix for best presentation.
8 long wooden skewers
2 lb chicken breast, cut into 1½ inch pieces and marinated (see recipe below)
2 red sweet peppers
2 yellow sweet peppers
2 green peppers
2 red onions
1 pint cherry tomatoes
3 Tbsp olive oil
1 Tbsp red wine vinegar
1 lemon, juiced
1 Tbsp fresh garlic, chopped
2 Tbsp finely chopped red onion
1 Tbsp dried oregano
1 tsp Italian seasoning
1 tsp seasoned salt
Whisk together marinade ingredients in a bowl. Place chicken pieces in a gallon sized bag. Pour marinade into bag with chicken. Seal bag and mix to coat all chicken pieces. Place in refrigerator for 1-2 hours.
Chop peppers and onions into 1-2 inch pieces. After chicken has marinated, assemble kabobs: alternate chicken, peppers, onions and finish with cherry tomato at the end.
Preheat grill on high, then decrease to medium/high heat. Place Chef K-Bobs on grill to cook until juices run clear from chicken, turning every 4-5 minutes, approximately 15-20 minutes total. Remove from grill and serve immediately.