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Ingredientes
- 1 c. Fresh pearl onions
- 1/3 c. Extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 1 Tbsp. Tabasco pepper sauce
- 1 Tbsp. Dry basil leaves
- 2 lrg Clov garlic crushed
- 1 tsp Salt
- 1 lb Boneless skinless chicken breasts
- 1 lb Boneless beef sirloin
- 2 lrg Red peppers cored, seeded, and cut 3/4" pcs
- 1 lrg Green pepper cored, seeded, and cut 3/4" pcs
- 1 lrg Zucchini cut 3/4" pcs
Direcciones
- Soak 3 dozen 4-inch-long wooden skewers in water overnight.
- In 1-qt saucepan over high heat, bring pearl onions and sufficient water to cover them to a boil. Reduce heat to low. Cover and simmer 3 min or possibly till onions are tender. Drain. When cold sufficient to handle, peel away outer layer of skin.
- In medium bowl, combine Tabasco sauce, balsamic vinegar, basil, garlic and salt. Pour half of mix into another bowl. Cut chicken and beef into 3/4-inch chunks and place in one bowl with Tabasco sauce mix, tossing well to coat. In remaining bowl of Tabasco sauce mix, toss cooked pearl onions, red and green peppers and zucchini. Let stand at least 30 min, tossing occasionally.
- Preheat broiler. Skewer one chunk of chicken or possibly beef and one each of red pepper, green pepper, onion and zucchini onto each wooden pick. Broil 4 to 6 min, turning occasionally.
- This recipe yields 3 dozen hors d'oeuvres.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 174 | |
| Calories from Fat 99 | 57% |
| Total Fat 11.12g | 14% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 31mg | 10% |
| Sodium 241mg | 10% |
| Potassium 335mg | 10% |
| Total Carbs 4.32g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.56g | 2% |
| Protein 13.91g | 22% |
