Saturday, December 8, 2012

Why I’m Addicted to Chefville: aka: Honey-Basil Kebabs.

About 4 months ago, I started playing a new game on Facebook, because I was getting bored with Slingo and the Bubble Safari Monkey was getting WAY too clingy:


So…when I saw a game called “Chefville”, I thought, “yes…this appeals to me.”  And thus, the Virtual FeauxCajun Kitchen was born:


I’m sure most of you are familiar with the “Ville” family of games in some way, whether it be from playing them yourself until you destroyed your first field of crops and gave up on virtual farming, or from getting harassed by constant automatic game updates in your News Feed.  (Um…sorry.)

So, the schtick with this one should seem pretty obvious.  You harvest ingredients, you cook dishes, you grow your restaurant to international fame.  But the thing that roped me in?  The game sends you recipes for a lot of the dishes you’re cooking. 

Obvs, my whole “no new recipes” resolution has been out the window for a long time.

So the first thing you learn to cook in Chefville is Veggie Kebabs.  And that’s also the first recipe you receive.  So, of COURSE, I had to make In Real Life Kebabs.  Though, I like protein, so we added chicken to ours.


Ingredients: (makes 10 skewers / 5 servings)

4 boneless skinless chicken tenders, cut into bite size pieces

8 oz mushrooms, halved

1-2 cups pineapple, in chunks

1/2 large onion

1 large bell pepper, seeds removed

1/2 cup balsamic vinegar

1/2 cup honey

1 handful fresh basil leaves, julienned

10 skewers



Soak skewers in water for 45 minutes to prevent them from burning.

Cut veggies into bite size pieces and place in a large pan.  Place the chicken in a separate bowl.


In a small saucepan, combine the vinegar and honey and simmer for 10 minutes.  Then let cool to room temp.  While it’s cooling, add the basil and stir well.

Pour the majority of the glaze over the veggies, and mix the remaining in with the chicken.  Toss well to coat.  IMG_1975

Then, begin the skewering process!  Be VERY careful not to stab yourself (I speak from experience), and use extra caution if you’re using bamboo skewers since they can splinter.


Grill until chicken is cooked through (5-7 minutes) over medium heat; baste with the remaining marinade a couple times. Flip at least once during grilling.



Calories 250.1

  Total Fat 2.6 g

  Saturated Fat 0.7 g

  Polyunsaturated Fat 0.3 g

  Monounsaturated Fat 0.6 g

  Cholesterol 58.4 mg

  Sodium 58.1 mg

  Potassium 323.1 mg

  Total Carbohydrate 35.8 g

  Dietary Fiber 1.0 g

  Sugars 31.3 g

  Protein 22.5 g

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