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LIFESTYLE: COOKING WITH CHEF VONDA'S SOUTHERN DIPPERS

 

 

Your "summer body" won't get here on it's on. And aside from 6AM spin sessions, changing your diet is what really makes the impact, which often times is the hardest part. Would you agree?

 

Thanks to Chef Vonda McPherson of Vonda K's Catering and Events, summer eating just got even more healthy and delicious. Launching her newest product Vonda's Southern Dippers for summer 2017, each dipper is handcrafted and perfect for dipping and building it in to one of your favorite meals.

 

See below for a recipe created by Chef Vonda herself using her Strawberry Celery Dipper. 

 

 Strawberry Celery Citrus Grilled Chicken Kebabs

 

Ingredients:

 

1 cup of Strawberry Celery Dippers

½ tsp of Salt

4 tsps of Olive Oil

2 Whole Chicken Breast - boneless & skinless (cut into 2 inch cubes)

     Chicken Breast should be approx. ½ lbs

 

Directions:

Salt all chicken breast on each side then rub with olive oil.

Slice each chicken breast into 2 inch cubes

Using a gallon size zip-lock bag, combine chicken and the Strawberry /Celery Dipper coating the chicken well with the marinade, let it marinate, covered and chilled for about 4 hours to overnight.

Place chicken on skewers, reserving the marinade.

Grill the chicken on a oiled rack set about 6 inches over glowing coals for 7 minutes on each side or until cooked through. 

Transfer chicken to a heated platter sand with a slotted spoon scatter remaining marinade around it.

 

 

 

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