Big Game Recipes with Chef Natalie

March 20, 2024

Recipes below!

Part two:

Part three:

Grilled Honey Chicken and Veggie Kebabs


  • ½ cup of low-sodium soy sauce
  • ½ cup of honey
  • ½ teaspoon of black pepper
  • 2 cloves of garlic, finely minced
  • ⅓ cup of vegetable or canola oil
  • 2½ pounds of chicken breasts, cubed
  • 2 red bell peppers, cored seeded and cut into large pieces
  • 1 large red onion, cut into large pieces
  • 2-3 cups of fresh pineapple chunks


  1. In a large bowl, whisk together the soy sauce, honey, pepper, garlic and oil. Measure out 1/4 cup marinade and place in a covered container in the refrigerator to use for grilling.
  2. Place the cubed chicken in a large Ziploc bag and the vegetables in another Ziploc bag. Pour half of the remaining marinade over the chicken and the other half over the vegetables. Seal the bags and refrigerate for at least 2 hours (can be refrigerated up to 24 hours).
  3. If using wooden skewers, soak them in water 30 minutes prior to cooking. Thread the chicken pieces onto skewers and alternate the veggies/fruit on separate skewers.
  4. Preheat a grill to medium heat and grill the skewers, flipping every couple of minutes, until the chicken is cooked through (about 7-10 minutes total, depending on the heat of your grill and size of the chicken pieces). The vegetable skewers only need a few minutes per side.
  5. Use the reserved marinade to brush over the chicken and veggies during the final minutes of cooking.
  6. Serve immediately.

Cowboy Caviar Dip


  • 1 (15 oz) can of pinto beans
  • 1 (15 oz) can of black beans
  • 1 (15 oz) can of black-eyed peas
  • 1 can of white shoe peg corn
  • 1 chopped red pepper
  • 1 chopped yellow pepper
  • ½ cup chopped red onion
  • 1 bunch cilantro, chopped


  • ½ cup sugar
  • ¼ cup oil
  • 1 t. salt
  • ¼ t. pepper
  • ¾ cup apple cider vinegar
  • Tortilla chips for dipping


  1. Drain and rinse canned beans. Add corn and chopped veggies. Wait to add cilantro until close to serving. 
  2. Mix marinade ingredients and stir until sugar is dissolved.
  3. Pour the marinade over beans and veggie mixture. Prepare a day or two in advance so there is time to marinade. This dip can be stored in refrigerator up to a week.

High Protein Fruit Dip


  • A carton of vanilla Greek yogurt
  • 2 T. instant pudding, any flavor
  • Bite-sized fresh fruit, such as strawberries, pineapple, blackberries, apples, etc. 
  • Sweet treats for dipping, such as Graham cracker sticks, vanilla wafers, etc. 


  1. Stir instant pudding into yogurt.  Use more pudding if you prefer a thicker dip.
  2. Enjoy with fruit, graham crackers, vanilla wafers, etc.

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