The other night, I had about 15 minutes to get dinner ready.
I took one look in the fridge (AND the garden) and discovered I had enough ingredients
to whip up kabobs and a salad.
BOTH turned out delicious...
In fact, they are now staples in my "summertime dinner rotation."
SPICY CHICKEN SAUSAGE KABOBS
4 chicken sausages (I used the Johnsonville brand with cheese & chipotle peppers)
1 red bell pepper
1 fresh pineapple
1 large chicken breast
Dice the sausage, chicken, pepper and pineapple into large chunks.
Then, slide the chunks onto wooden or metal skewers.
(P.S. If you use WOODEN skewers, make sure they've been soaked in water
for about 30 minutes before you put ANYTHING on them.
You don't want the skewers catching on fire!)
Place the kabobs on the grill.
Cook them on each side for about 3-4 minutes.
They'll come out looking and SMELLING like summertime.
(Anytime you can put PINEAPPLE on the grill, you know it's going to taste amazing.)
SWEET CORN SALAD
For the salad:
2 ears of sweet corn
15-20 cherry tomatoes
15-20 Kalamata olives
2 Tablespoons capers
For the dressing:
1/2 cup red wine vinegar
The juice of 1 lemon (about 3 Tablespoons)
1/2 cup olive oil
2 Tablespoons honey
1 teaspoon salt
1/2 teaspoon fresh black pepper
Season the ears of corn with olive oil, salt and dried thyme.
Wrap the ears in tin foil.
Place the corn on the grill for 10 minutes.
(When they're done, you'll cut the corn off the cob.)
Dice your cucumber, kalamata olives and tomatoes.
Add two tablespoons of capers.
Time to make the dressing!
Add the red wine vinegar, honey, lemon juice, salt and pepper to a bowl.
Whisk the mixture together while you pour in 1/2 cup of olive oil.
Then, pour your desired amount of dressing on top of the salad.
I usually do HALF the dressing mixture --- and save the rest for another time.
(Leftover dressing can easily be stored in a Tupperware container in the fridge.)
TOSS the salad!
There you have it...
Two easy, summer recipes that can easily be made in 20-30 minutes!