Monday, July 18, 2011

Grilled Chicken and Veggie Italian Skewers

I bought Our Best Bites Cookbook at Costco (it is only $15.99 there...the cheapest I have found!) and I.LOVE.IT. Here is the newest recipe that we made last night for dinner. The hot dogs in the upper corner ruin the beautiful skewers...sorry. I used the homemade Italian dressing recipe I linked to below. It was delicious, but spicy for me so if you are sensitive to spicy buy one from the store.

Incidentally, while we were eating these delicious skewers last night, our neighbors were grilling also and their house caught on fire from the grill! They were not outside so it is a good thing we were. We were able to notice it and put it out before their house went up in flames. It was really scary. In just second it went from a grill fire to 6-8 feet of their siding on fire. Moral of the story...pull your grill away from your house!



1 lb. chicken breasts, cut into small, bite-sized pieces
1 each yellow and green zucchini squash, cut in half (if large) and sliced
8 oz. small whole mushrooms, stems removed
1 red, yellow, or orange bell pepper (or combo of 2 or more), chopped into bite-sized pieces
1 small red onion, carefully cut into bite-sized chunks (try to keep as much of the pieces in tact as possible, but don’t stress it if they start to fall apart)
Sweet cherry tomatoes
1 recipe of Zesty Italian Dressing or 1 bottle of Berenstein’s Italian Dressing (recipe tastes better if you use high quality dressing)

Place cut-up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2-3 hours or until ready to use.

Place chopped veggies in a dish (a 9×13 pan works great) and pour remaining dressing (except for reserved 1/2 c.) over the veggies. Toss gently to combine. Set aside.

If using bamboo skewers, soak in water for about 30 minutes.

When chicken is done marinating, skewer veggies and chicken (you’ll have far more veggies than chicken, so keep that in mind when assembling your skewers; I use about 3 pieces of chicken per skewer, but as many vegetables as I can get on there). 
Preheat grill and then cook skewers for about 10-12 minutes over medium heat until chicken is cooked through and veggies are tender-crisp, turning at least once.

Saturday, July 2, 2011

Raspberry Pretzel Jello Salad

This jello is always a hit! The combo of tart raspberries, salty pretzels, and sweet middle is so yummy.

(photo coming soon!)

Crust
1/1/2 c. crushed pretzels (I put a bunch in a ziploc bag then crush them with my rolling pin)
3/4 c. melted butter
3 T. sugar

Crush pretzels and add butter and sugar. Pat into a 9x13 pan and bake at 350 for 10 minutes. Let cool before you add the other layers. You can do this part the night before if desired.

Middle
1 8 oz. cream cheese
1 c. powdered sugar
1 8 oz. tub cool whip

Blend cream cheese and powdered sugar together. Fold in cool whip. Spread on top of cooled crust.

Topping
1 large pkg. raspberry jello
2 c. water
12 oz. frozen raspberries

Boil water and mix in jello. Let cool slightly then add the frozen raspberries. This sets the jello. Pour on top of cream cheese mixture and spread around evenly. Put in fridge to set for at least an hour before serving.