I tried a couple more recipes this week. The first was Margarita Pork Tenderloin. The cumin was overpowering. Frank and I both thought it tasted like tacos. Needless to say, this was the miss of the week.
The hit was last night's dinner, Rosemary Ranch Chicken Kabobs. The chicken was flavorful, moist and tender. I grilled up zucchini and summer squash to go along with it. It was a tasty dinner that I'll make again.
INGREDIENTS
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes
DIRECTIONS
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
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