Tie on your apron, because it’s time for Four Foods on Friday, and this edition is quite chefy!

1. Name one cookbook, cooking website or food blog that you frequently use.

I wouldn’t say I use Smitten Kitchen often, but I refer to it. The recipes usually too involved for my liking, but I enjoy the layout and photography.

2. Do you watch any cooking shows on tv? Which ones?

Top Chef, Hell’s Kitchen, Good Eats, Paul’s Home Cooking, Semi-Homemade, Diners, Drive-Ins and Dives, Unwrapped.

3. Are you in a cooking rut? Name a food or dish that you’d like to find a recipe for.

I’d love some recipes to get Mike to eat more fish and seafood! My goal was to replace two meals a week with fish, but I can’t find anything that he’ll actually eat.

4. Share a recipe created by somebody else that you haven’t tried but would like to.

One of the many recipes the Chef I work with developed that has gotten rave reviews.

Peppermint Pesto Chicken Kabobs

Kabobs

• 6 wooden skewers
• 3 pounds chicken breasts, cubed
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper

Pesto

• 1 cup basil leaves
• 2 tablespoons toasted pine nuts
• 2 small roasted garlic cloves
• 1/3 cup light olive oil
• 2 tablespoons grated Parmesan
• 1/2 teaspoon peppermint extract

Preheat oven to 375. Coat pan with non-stick spray. Skewer chicken and place in pan. Brush with olive oil and season with salt and pepper. Cook for 20 minutes, turning halfway.

Prepare ice water in medium bowl. Boil three cups water in saucepan. Place basil leaves in boiling water for 10 seconds, remove, and place in ice water for 5 seconds. Remove from ice water and squeeze out excess water. Place basil in food processor with remaining ingredients and process until well blended.

Serve skewers with pesto on the side.

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