Mother's Day Lunch Recipe

• 1/4 cup Soy Sauce
• 1/4 cup Cider Vinegar
• 2 tbsp Honey
• 2 tbsp Canola Oil
• 2 Green Onions, minced
• 10 large Mushrooms, cut in half
• 3 skinless, boneless Chicken Breast halves, cut into chunks
• 1/2 pound thick slice Bacon, cut in half
• 1 can Pineapple Chunks, drained
• Skewers

• The first step towards making chicken and bacon kabobs is to mix soy sauce, cider vinegar, honey, canola oil and green onions in a large bowl.
• Add mushroom and chicken pieces to the bowl. Stir it well, so that the pieces get coated with the mixture.
• Cover the bowl and keep in the refrigerator for about an hour.
• Now, preheat the grill on high temperature.
• Cover the chicken chunks with bacon and thread them onto skewers, alternating with mushroom halves and pineapple chunks.
• After oiling the grill grate, arrange the skewers on it.
• Cook it for 15 to 20 minutes and brush it with soy sauce mixture, until bacon is crisp and chicken juices run clear.

• 1½ lbs boneless Pork Loin or Tenderloin, cut into 1-inch cubes
• 1/3 cup Lemon Juice
• 1/4 cup Olive Oil
• 2 cloves Garlic, minced
• 2 tbsp Fresh Parsley, chopped
• 1 tsp Dried Oregano, crumbled
• 1 tsp Salt
• 1/4 tsp Black Pepper
• 2 medium Onions, cut into chunks
• 2 Red, Yellow or Green Peppers, cut into chunks
• 8 Cherry Tomatoes (optional)
• 4 to 6 medium Pita Breads
• Tzatziki Sauce, for serving

• The first step would be to prepare the marinating mixture. Mix lemon juice, olive oil, garlic, parsley, oregano, salt and pepper together in a small bowl.
• Now, store the cubed pork in a zip-top plastic bag, with marinade poured over it. Make sure you press out as much air as possible.
• Refrigerate this for a minimum of 2 hours and maximum overnight.
• Soak eight bamboo skewers in water, for about 30 minutes. Meanwhile, wrap pita breads in foil and place in an oven heated to 250oF.
• Once the meat had marinated, strain the water. Thread marinated pork cubes, alternating with onion and pepper chunks, onto the skewers. You can add cherry tomato, if you want.
• Pre-heat the barbeque grill to medium temperature and place the skewers on the grill. Cook each side for 5 to 7 minutes.
• For serving, use a warmed pita to slide the cooked meat and veggies off the skewers.
• Roll up the pita and add a spoonful of tzatziki sauce, to give finishing touches.

• 20 gm Butter, melted
• 4 thin slices Turkey
• 4 thin slices Jarlsberg Cheese
• 2 bunches Asparagus, ends trimmed, blanched
• ½ cup Light Cream
• ½ cup Cheddar, grated
• ½ cup Plain Flour
• 1 Egg
• 2/3 cup Milk
• 1/3 cup Light Cream

• The first step to make turkey and asparagus crepe would be to prepare a batter. For this, sift flour into a bowl, with a pinch of salt.
• Beat an egg and add to the flour. Add half of milk and mix well. Now, pour the remaining milk and ½ cup cream into it and stir well.
• Heat a non-stick frying pan and brush it with a little melted butter.
• Now, add a cup of batter and tilt pan on all sides so that it covers the base.
• Wait for the bubbles to appear. Then, turn the crepe and cook for another one minute.
• In a pre-heated oven grill, place crepes on a flat surface and top it with turkey, jarlsberg cheese and asparagus.
• Roll the crepe and place it in a heat-proof serving dish. Now, pour 1/3 cup cream and sprinkle grated cheddar and pepper on top.
• Keep this dish over heat, so that the cheese melts and the cream starts bubbling. Serve it immediately.