Hawaiian Chicken Kabobs

MARINADE
3 TBS reduced sodium soy sauce
3 TBS Mirin
1 TBS toasted sesame oil
1 tsp rice vinegar
3 cloves garlic, minced
1 TBS fresh ginger root, minced
1/2 c orange juice

3 boneless, skinless chicken breasts, cut into 1.5 inch chunks

1-2 c fresh pineapple cubes
green Bell pepper, cut into 1.5 inch pieces
Spanish onion, cut into 1/5 inch pieces

skewers

Combine all marinade ingredients in glass or ceramic dish (deep dish pie plate or 6x8 baking dish) & whisk until well blended. Add chicken pieces, stirring to coat. Cover with plastic wrap, & refrigerate at least 2 hours to allow flavors to blend.

Preheat grill to medium heat.

Lightly oil grill grate. Arrange kabobs. (I prefer the "pineapple, green pepper, onion, chicken, repeat" order.) Grill 15-20 minutes, or until chicken pieces run clear.

Toasted Hazelnut Chocolate Chocolate Cookies

2 & 1/2 c unbleached flour
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar

2 eggs
2 tsp vanilla

1 c toasted hazelnut pieces*
10 oz 60% cacao bittersweet chocolate pieces (Ghirardelli)

Preheat oven to 350.

In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda & salt until evenly blended. Set aside.

In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add vanilla & beat until combined.

With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.

By hand, stir in hazelnut & chocolate pieces.

Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.

*Place hazelnut pieces in ceramic pie plate; microwave on high 1-2 minutes until nuts are aromatic & just beginning to brown.