Today you get 2 yummy recipes in one great post! Fresh veggies are starting to overflow from my Dad's garden, squash, zucchini, peppers, cabbage, yum! Hopefully my garden isn't far behind, but for now I must be content harvesting his yummies. This is a recipe for a marinade that is fantastic on chicken and veggies, but don't use it all because it makes a great sauce to serve all this grilled goodness over rice or couscous.
The second recipe is for flatbread, whick my oldest child loves to use to wrap the grilled chicken and veggies and eat it all as a sandwich. I hope you like them both.
Ingredients
1/2 cup olive oil, 1/2 cup ranch dressing, 3 tablespoons Worcestershire sauce, 1 tablespoon minced fresh rosemary, 1 teaspoon lemon juice, 1 teaspoon white vinegar, 1/4 teaspoon ground black pepper, or to taste, 1 tablespoon white sugar, 5 skinless, boneless chicken breast halves - cut into strips
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 about 1/2 the marinade. Add sliced veggies to the other half, I am using squash, zucchini, and mushrooms. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. . Lightly oil the grill grate. Grill chicken and veggies until the chicken is no longer pink in the center, and the juices run clear. Thiis is good as it is or served over rice. Heat the marinade used on the veggies and drizzle over the top. YUM!
Ingredients
1 (.25 ounce) package active dry yeast, 1 cup warm water, 1/4 cup white sugar, 3 tablespoons milk, 1 egg, beaten, 2 teaspoons salt, 4 1/2 cups bread flour, 2 teaspoons minced garlic (optional), 1/4 cup butter.
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic ( I don't use the garlic in this recipe, I think it is too strong). Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the bread has been prepared.
This can also be cooked in a large skillet, since your grill will be full of chicken and veggies. Fill these flatbreads with the chicken and veggies, roll up and eat.
Happy Tuesday!
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