Rosemary-ranch chicken kabobs from the Fish Market
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 Rosemary Branches to use as skewers
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 a rosemary branch 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.
Lemon potatoes w/ zucchini
2 whole potatoes
1 large zucchini
3 tbsp extra virgin olive oil + more for frying
1 tbsp Greek Seasoning
1 tsp coarse salt
1 tsp cracked black pepper
Heat oil for frying
Preheat oven to 325 degrees
Cut potatoes & zucchini into 1 inch cubes. Flash fry potatoes, for color only. Toss potatoes, zucchini and remaining ingredients in a bowl. Spread on a baking sheet and bake for 20 minutes, or until cooked through. Taste for salt, serve.