I Got Your Recipe Right Here, Baby
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
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. (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.
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
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. (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.
Comments
Heidi
:) M&M
Love ranch. Check.
Looks yummmmmmy!