Wednesday, June 06, 2007

What's For Dinner Wednesday - Rosemary Ranch Kabobs & Summer Corn Salad

Summer is here in full swing. We have been grilling a lot lately because the weather is gorgeous in the evening (nevermind the 101 degrees during the day) . . . so I decided to browse for some fun grilling recipes and test them out. Here are two that we have had recently and I plan to remake tonight:

Rosemary Ranch Kabobs

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

1. 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.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. 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.

Summer Corn Salad

6 ears corn, husked and cleaned (I used 3 cans of corn here)
3 large tomatoes, diced
1 large onion, diced (I used 1/2 an onion -- I hate onion though - blech!)
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

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