Joy in the Kitchen!

I love Strawberry Rhubarb Syrup !  It's such a beautiful color and tastes fabulous on pancakes , waffles, or ice cream.  One of the best things about this recipe is that it doesn't use actual strawberries, but just strawberry flavored gelatin to create the traditional strawberry rhubarb blend of flavors.  So many people have nice rhubarb plants that go unused every year... mine included sometimes, don't be afraid to ask a neighbor if they have extra rhubarb to share.  I can't remember if I got the recipe from Mom or someone else, but it is my favorite way to use rhubarb.  I borrow my Mom's juicer to make rhubarb juice, but if that wasn't available, I would just cut up a good portion of rhubarb (cleaned and rinsed) in 1 inch sections, put it in a large pot, add 3-4 C. of water and simmer until the rhubarb gets mushy.  Strain that through a colander with cheese cloth and as long as you end up with 8 cups of juice - you're ready to go!  (I've had to si...

Teriyaki Chicken Kabobs Marinade:  1 can of citrus soda (usually 7up, but I only had Squirt) 1 cup of soy sauce 1/2 cup oil 1/2 tsp ginger Cut up 2 chicken breasts into 1in cubes.  Put in a tupperware container (I use those Ziploc or Gladware tossable ones) with the marinade.  Marinade in the fridge for at least an hour. When you're ready to grill alternate the chicken cubes with pineapple on a bamboo skewer.  Grill for 10 min. Enjoy! Notes:  Heat your grill for about 15-20 minutes before you are ready to grill.  If using charcoal it takes about 20-30 minutes to get those ready.   Soak the bamboo skewers in water for at least half an hour to help them from burning. Chunk pineapple or fresh pineapple works best for skewering.