You may not know it, but I am a pretty damn good cook. A better baker, but a good cook nonetheless. Although since the Munchkin was born, the cooking sort of got a bit lost, due to my hypothyroidism and the inability to muster a whole lot of energy to stand and cook a meal. Yes, it was that bad. No, I don't know why I didn't go to the doctor sooner.
Stupid life moves, the kind you look back at and smack your forehead with a big "D'oh!" aside, I have regained my enthusiasm for cooking as my thyroid levels have gotten back to normal. And the lovely, beautiful Ana, who just had one of the most chubbalicious, delicious-cheeked babies evah, is having a recipe swap. Head over there for more recipes! Since she is a talented, thoughtful writer and overall fabulous person, I am in!
The Munchkin and his preference for starches over all else has made cooking a dinner that every person will eat a tricky proposition. But with this recipe, which I also highly recommend browned in a skillet, (be sure to burn it just a wee bit, the carmelized coating that results is the bomb!) has been a big hit. I use chicken tenderloins, and fresh rosemary makes all the difference, but dried is fine too. It is healthy if you use low or fat-free ranch and you can even omit the sugar. This takes as little as a half hour to marinate, so it is fantastic for a last minute meal. Serve with Trader Joe's Organic Brown Rice and a salad, and you have a feast!
Rosemary Ranch Chicken
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
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. (Again, you can brown this or BBQ, either way is good)
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.
And that's it! You can thank me later.