Taste and Tell..... Rosemary Ranch Chicken Kabobs

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:

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

Jennifer Bergeron Dental Hygienist

Taste and Tell..... Grilled Garlic Parmesan Zucchini

Ingredients

• 3 Zucchinis
• 3 tablespoons butter, softened
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/2 cup freshly grated Parmesan cheese

Directions:

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate
2. Cut the zucchini in half crosswise, than slice each half into 3 slices lengthwise, making 6 slices per zucchini.
3. Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
4. Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.