Valley College Site News

Whisk of Wisdom Wednesday! Brought to you by the OSGA!

by Brandi Arreguin -

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Honey Lime Chicken Skewers 

Ingredients: 

  • 1/4 cup fresh lime juice 

  • 2 tsp fresh lime zest 

  • 1/4 cup honey 

  • 2 Tbsp soy sauce 

  • 2 Tbsp olive oil, plus more for brushing grill 

  • 1 Tbsp minced garlic (3 cloves) 

  • 1 Tbsp peeled and minced fresh ginger 

  • 2 Tbsp minced fresh cilantro, plus more for garnish 

  • 3/4 tsp salt 

  • 1 tsp freshly ground black pepper 

  • 1/4 tsp cayenne pepper, or more to taste 

  • 1 3/4 lbs. boneless skinless chicken breasts, cut into 1 1/4-inch cubes 

Instructions: 

  1. Whisk together lime juice/zest, honey, soy sauce, olive oil, garlic, ginger, cilantro, and seasonings.  

  1. Pour marinade over chicken in a resealable bag, seal, and coat evenly.  

  1. Marinate in the fridge 1–6 hours. Soak wooden skewers in water for 1 hour.  

  1. Preheat grill to medium heat (375°F).  

  1. Thread chicken onto skewers (6–7 pieces each).  

  1. Oil grill grates and grill skewers about 7 minutes per side, until chicken reaches 165°F.  

Serve warm, garnished with cilantro if desired. 

Juicy grilled chicken skewers marinated in a zesty lime, honey, and soy sauce blend with garlic, ginger, and cilantro. 

Fun fact: Ginger and garlic don’t just add flavor to marinades - they both contain natural enzymes that can help tenderize chicken, making it extra juicy and flavorful on the grill. 

--------------------------------Presented by the Online Student Government Association (OSGA.) 

Are you an online student interested in contributing your ideas? 

Join the OSGA team every Monday at 5 p.m. Link: https://us06web.zoom.us/j/3376452611?pwd=P6uh3qGQ3hX8DzBwUWcbHSCzgniomH.1 

Passcode: Valley For more details, you can also email Mbrooks@valley.edu. 

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Whisk of Wisdom Wednesday! Brought to you by the OSGA!

by Brandi Arreguin -

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Elotes (Mexican Street Corn) 

Ingredients: 

  • Canola oil, for grill grates 

  • 1/4 cup mayonnaise 

  • 1/4 cup sour cream 

  • 1 small clove garlic, pressed 

  • 1 Tbsp. fresh lime juice 

  • 1/2 tsp. chili powder 

  • Kosher salt and freshly ground black pepper 

  • 8 ears fresh corn, husks removed 

  • 1/3 cup finely crumbled Cotija cheese 

  • Chili-lime seasoning (such as Tajin) and chopped fresh cilantro, for garnish 

Instructions: 

  1. Heat grill to medium. Once hot, clean and oil grill grates. Stir together mayonnaise, sour cream, garlic, lime juice, and chili powder in a bowl. Season with salt and pepper.  

  1. Grill corn, turning frequently, until lightly charred, 5 to 7 minutes. Brush with mayonnaise. mixture and sprinkle with cheese, dividing evenly. Garnish with chili-lime seasoning and cilantro. 

Classic Mexican elotes are grilled corn on the cob coated in a creamy chili-lime sauce, sprinkled with cheese, and finished with cilantro and bold seasoning. 

Fun fact: Elotes have been enjoyed in Mexico for thousands of years, dating back to the Aztecs, who considered corn a sacred crop and used it in tons of everyday foods. 

--------------------------------Presented by the Online Student Government Association (OSGA.) 

Are you an online student interested in contributing your ideas? 

Join the OSGA team every Monday at 5 p.m. Link: https://us06web.zoom.us/j/3376452611?pwd=P6uh3qGQ3hX8DzBwUWcbHSCzgniomH.1 

Passcode: Valley For more details, you can also email Mbrooks@valley.edu. 

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