Italian Chicken & Corn Kabobs

Hope you aren't tired of kabobs yet!



1 stick butter, melted
1 package italian seasoning
4 ears of corn, sliced in 1-1/2 inch rings
3 boneless chicken breasts, sliced into 1-inch chunks
2 large green bell peppers, cut into 1-inch pieces

• Combine butter and seasoning, set aside.


• Alternate between corn, bell peppers and chicken on a metal skewer (or wood skewers that have been soaked in water). Baste the butter mixture over top.


• Grill on medium heat for 8 to 10 minutes, rotating as needed. Baste with butter mixture again towards the end of cooking time.


• Serves 4 (2 adults and 2 kids, or it can serve 3 adults, or 6 kids....)

Rainbow Farfalla

Last one of my "great things come in small packages" kick. Another product I found at World Market. These noodles looked fun and I thought my kids would get a kick out of them--and they did! They are imported from Italy, and I must say they were above and beyond any other noodle I've had...and they are colorful. The texture was so smooth and blended with the sauce beautifully! I used a recipe on the back of the package to cook it up with.

FARFALLE & SWEET SAUSAGE

  

2 large garlic cloves, minced
2 tblsp oil
2 tblsp sweet onion, chopped
6 oz sweet sausage, removed from skin
8 oz white mushroom, diced
4 oz white wine
4 ox heavy whipping cream
Parmesan cheese to top

Heat oil on med-high heat and cook onion and garlic. Add the sausage, removed from casing and crumbled and cook until browned. Add mushrooms and cook for another minute. Add white and lower heat to medium. Cook for about 10 minutes, or until wine has greatly reduced, Add the cream and cook for 1 more minute, or until heated through.

Cook noodles according to package (9 minutes) and toss with sauce. Sprinkle with Parmesan Cheese.

The rainbow farfalle can be substituted with regular farfalle if desired.

Isn't it so pretty? I think so!

Rosemary Ribeye Steak & Grilled Bread Salad

ROSEMARY RIBEYE STEAK

This is a wonderful summer-time steak. Fresh rosemary and corn make it meld together and the flavors just pop. Follow the instructions closely to get that perfect steak.

2 ribeye steaks, cut 1 inch thick
1 tblsp olive oil
1 tblsp finely snipped fresh rosemary
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
snipped fresh rosemary (for garnish)

Ready for the grill

Trim the fat from the steaks. Brush with oil. In a small bowl, combine 1 tblsp rosemary, salt and pepper. Sprinkle over both sides of the steaks; rub in with your fingers. Cover and marinate at room temp for 30 minutes.

Sprinkle the steaks with a little more salt right before grilling.

Charcoal grill is the best for the steaks, but you can use gas grill if that's all ya got. Get coals to medium heat and grill, uncovered, for 10 to 13 minutes doe med-rae, 12 to 15 for medium. [For gas grill, preheat oven and cook over medium heat, covered, until at the right doneness] Sprinkle steaks with fresh rosemary before serving.

GRILLED BREAD SALAD

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp honey
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 ears of corn, husks and silks removed
3 1/2-in-thick slices Italian bread
4 cups baby arugula
1 cup cherry tomatoes


For dressing, combine 1/4 cup oil, vinegar, honey, salt and pepper. Cover and shake well; set aside.

Brush all sides of corn and bread slices with remaining oil.

Place corn on grill (same time as the steaks) and grill for 15 to 20 minutes or until tender, turning occasionally to brown evenly. Add bread slices at the end, and grill for 3 to 4 minutes, or until toasted. (careful--we burned a few!)

In large bowl, toss together the arugula and tomatoes. Cut corn from cob and add to mix. Cut bread into bite-sized slices and add to mix. Shake dressing and add to the salad; toss to combine.

Makes 4 to 6 servings.

Recipe adapted from Better Home and Gardens "Grill it" Special Interest Publications, 2011

Zesty Italian Corn-on-the-Cob

Continuing on with the "packaged seasoning" week....

This is the perfect side dish for the summer BBQ!

ZESTY ITALIAN CORN-ON-THE-COB

Melt a whole stick of UNsalted butter, pour the package in and stir. Then pour over the bowl of corn and you're done!

This is a perfect way to spice up the corn and change the boring routine!