AUTHOR: Carolyn Savage | POSTED: June 20, 2013 | COMMENTS: 2 Comments
CATEGORIES: Food on the Fly, Holidays, Home Projects,
I do this for many reasons.
First, I want her television equipped kitchen. Full of white cabinets and glass containers of cooking supplies it screams “I’m going to whip up something effortlessly yummy”. Come to think about it, I may just want her house. Set in Cape “something”, she seems to have every gourmet market in the northeast within a bicycle ride. You know the kind I’m talking about. The markets with rustic organic ingredients sent home with patrons packed in brown paper tied with twine. Then there’s Jeffrey. I’m not sure what Jeffrey does, but he does it so quietly. I love that. And he oohs and ahs over everything Ina makes him. (Of course, Sean would probably woof down anything Ina cooked for him as well. Maybe this is more about Ina’s talents and less about Jeffrey’s easy going ways.)
Regardless, there’s a life I live in my head where every afternoon I decide what I have a hankering for, I hop on my bike to ride to a charming gourmet market to get my ingredients–perhaps waving at Caroline Kennedy on the way–and then I effortlessly (I mean without having to use a recipe or any measuring spoons) whip up a feast using pretty glass mixing bowls, only the freshest ingredients and white serving platters. The evening would climax with a heavenly meal…and wine. Really good, perfectly paired wine.
Of course, my life is about as far from Ina Garten’s as it could get(I live in Ohio, I shop at a big box grocery store, I don’t own a bike, and Sean is the anti-thesis of Jeffrey) but we do have one thing in common. We both cook. With my family of seven, I cook almost every night, but during the jam-packed days of the school year, cooking dinner is often more of a cumbersome chore than something I enjoy. That all changes in the summer. There’s just something about our less hectic schedule and the seasonal vegetable stands that inspire me to fire up the grill, dust off my whisk, and try something new.
Cue…pretend cooking show.
If my boys paid attention they’d be able to tell when I was filming a pretend cooking show in my kitchen. They’d notice glass mixing bowls instead of plastic and the ingredients neatly chopped and arranged in ramekins (the way I was taught to do it in home-ec…yes…I’m that old. I took home-ec AND industrial arts. They had those classes “back in the day”!) Of course, none of these details make an impression on my teenagers, but there’s something that does! The new recipes and usually for the better.
Anyways, since we’ve been out of the school schedule for a little over a week I can already report several online trips to my favorite recipe site, Allrecipes.com. I find a lot of culinary inspiration in that corner of the blogosphere.
So, over the next few weeks I’ll be sharing a recipe here and there. Something I tried that worked…or didn’t and that we liked…or didn’t.
Today is my first share…
Look out Ina…I’m coming for your show.
So…we eat a lot of chicken in this house. Sean’s not huge on red meat, so most of the time it’s chicken in a casserole, chicken in a pasta, or just plain chicken. With the warmer temps, I try to do as much cooking on the grill as possible. That’s why I was drawn to this recipe. Nothing screams summer more than anything shoved on a skewer. Fruit kabobs, veggie kabobs, meat kabobs…the word kabob has to come from the latin word for grill. Right?
The other aspect of this recipe that made it a slam dunk was the all important ingredient…Ranch dressing. I swear to you my boys would eat anything dipped in ranch. I dream of living in Ina Garten’s house. –my boys wished they lived in Hidden Valley. That’s why when I came across a recipe that had the words chicken, ranch and kabob in it…I knew I had to try it. I am so glad I did.
A few tips before you start. I used fresh rosemary. It makes a difference. I also let the chicken marinade for six hours. The recipe says you can get the same effect with 30 minutes. You can’t, making this a dish you prepare and marinade in the morning and grill at dinner time. I actually like this about the recipe. I like getting my dinner together in the morning and not having to do much during the witching hours between 5-7 pm. (Remember…I have toddlers! 5-7 pm in our house is rough.)
I serve this along side grilled asparagus and wild rice…from a box. Hello people…I’m not Ina Garten. My rice comes from a box.
Rosemary Ranch Chicken Kabobs
- 1 tbs fresh rosemary, chopped
- 1/2 cup olive oil
- 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 at least four hours.
- 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.
My favorite thing about this recipe is it came with a how-to video. Watch here…