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VICIOUS CANDY MAGAZINE
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Date
Date Night
Night Dinner
Dinner &
&A
A Movie
Movie
Rosemary Ranch Chicken Kabobs
Prep - 50 mins / Cook - 10 mins / Ready - 1 hr
Ingredients
•
1/2 cup olive oil
•
1/2 cup ranch dressing
•
3 tablespoons Worcestershire sauce
•
1 tablespoon minced fresh rosemary
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2 teaspoons salt
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1 teaspoon lemon juice
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1 teaspoon white vinegar
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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.
Garlic Green Beans
Prep - 10 mins / Cook - 15 mins / Ready 25 mins
Ingredients
•
•
•
•
•
•
1 tablespoon butter
3 tablespoons olive oil
1 medium head garlic - peeled and sliced
2 (14.5 ounce) cans green beans, drained
salt and pepper to taste
1/4 cup grated Parmesan cheese
Directions
1.
In a large skillet over medium heat, melt butter with olive oil; add garlic, and
cook until lightly browned, stirring frequently. Stir in green beans, and season with salt
and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and
sprinkle with Parmesan cheese.
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