Honey Garlic Chicken Kabobs

Grilling season, yes it IS a season, is my favorite time of the year. For those precious few months, I get to sit back at dinner time and take a break from cooking the family meal. Instead, my loving husband gets to slave away over the grill. It’s wonderful. So wonderful, in fact, that I’ve never bothered to learn how to operate the grill myself. I’m sure I could figure it out, but that might prove self-destructive to my seasonal dinner breaks. This recipe is incredibly simple, but the marinade gives the chicken an out-of-this-world flavor. The sun is shining, so pull out some chicken breasts, fire up that grill, and give these kabobs a try!

Honey Garlic Chicken Kabobs

4 Sons 'R' Us: Honey Chicken Kabobs pulled off the skewer and on a white plate

If you’ve tried these HONEY GARLIC CHICKEN KABOBS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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5 from 1 vote

Honey Garlic Chicken Kabobs

Ingredients

  • 5-6 bonesless skinless chicken breasts, cut into 1 inch cubes
  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 soy sauce
  • 1/4 tsp ground black pepper
  • 2 tbsp garlic minced
  • 2 large onions cut into 2 inch pieces
  • 4 sweet bell peppers cut into 2 inch pieces
  • skewers

Instructions

  • In a large bowl, add oil, honey, soy sauce, garlic, and pepper. Stir to combine evenly.
  • Add chicken to the bowl. Make sure all chicken is submerged in the marinade.
  • Let marinade in the refrigerator at least two hours. Keep in mind the longer it marinates the better.
  • Preheat your grill to high heat.
  • Drain the chicken and discard the marinade.
  • Thread the chicken and the vegetables alternately onto the skewers.
  • Lightly oil the grill grate.
  • Place skewers onto the grill and cook for 12 to 15 minutes, or until the chicken juices run clear.
  • Remove from the grill and serve on the skewers or off.

4 Sons 'R' Us: Honey Garlic Chicken Kabobs cooked and shown on a metal sheet pan

Cheeseburger & Tater Tot Casserole

I don’t know why, but I’ve been on a ‘cheeseburger’ kick lately. Soup, macaroni, meatloaf, and now a casserole. You name it- I’ve been making it.

I just crave that meaty, cheesy combo, and for whatever reason recently I’ve been going to new, experimental lengths to get my fix.

This cheeseburger & tater tot casserole is what evolved from a lunch for the boys on a day they were home from school that was incredibly cold, when I had pulled hamburger meat out for, you guessed it, hamburgers for lunch and then realized I had no buns or sandwich bread.

In theory I could’ve introduced them all to the square hamburger bun from the pack of Wonder bread. The kind my Mom always served us kids growing up. 

Looking back, maybe I should’ve welcomed back my old friend- but it didn’t occur to me at the time! Thankfully, because this casserole is definitely a new family favorite.

It was the perfect comfort food to warm us all up and put a smile on everyone’s face. There were no leftovers.

If you’ve tried this CHEESEBURGER & TATER TOT CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
5 from 1 vote

Cheeseburger & Tater Tot Casserole

Ingredients

  • 1 1/2 lb ground beef
  • 1 can refrigerated crescent rolls or 1 batch of homemade crescent rolls
  • 1 medium onion diced
  • 1 tbsp garlic minced
  • 2 cups shredded Mexican blend cheese divided
  • 1 2 lb pkg tater tots frozen
  • 1/3 cup ketchup
  • 3-4 tbsp mustard
  • salt and pepper to taste

Instructions

  • Brown ground beef until cooked through. Drain.
  • Return to skillet, add in onions and saute 2-3 minutes.
  • Add in ketchup, mustard, and 1 cup of cheese. Stirring until heated through. Remove from heat. Salt and pepper to taste.
  • Grease a 9×13 baking dish, or coat with non stick spray.
  • Lay crescent rolls out flat to cover the bottom of the dish like a crust. Press seams together so there aren’t any gaps.
  • Spread hamburger mixture evenly over the crescent rolls.
  • Top evenly with tater tots.
  • Bake uncovered at 350 degrees for 35-40 minutes or until tater tots are done.
  • Remove from oven and sprinkle the remaining cup of cheese over the top of the casserole.
  • Return to oven cooking 5 more minutes, or until the cheese is melted.
  • Let the casserole cool for 5 minutes before serving.

Creamy Spinach and Artichoke Dip

We absolutely adore a good dip recipe, whether we’re entertaining guests or just entertaining ourselves at home. This creamy spinach and artichoke dip is a copycat of our favorite restaurant version. It’s quick & easy to throw together, but chock full of flavor- and pairs well with a variety of crispy dipping options. Doesn’t hurt that it helps get me excited about eating more spinach either!

creamy spinach and artichoke dip in a white bowl surrounded by thinly sliced baguette bread

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