Grilled Chicken with Broccoli and Corn on the Cob
by Tricia Tita
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***Grill all the chicken you bought for the week-- you'll use the rest in future meals this week.
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Recipes:
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Broccoli
by Ruby Batson
serves: 4
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cut broccoli into spears, put broccoli in steamer bag with, ginger, garlic, EVOO, crushed red pepper and steam according to directions on bag. |
| Ingredients: |
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2 heads |
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broccoli |
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1 tsp |
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ginger |
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2 cloves |
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garlic |
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3 TBSP |
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extra virgin olive oil |
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2 pinch |
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crushed red pepper |
| Directions: |
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Corn on the Cob
by Miss Carroll
serves: 4
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 Corn-on-the-cob, classically prepared. |
| Ingredients: |
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4 ears |
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corn |
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1 T. |
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sugar. |
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salt (optional) |
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butter (optional) |
| Directions: |
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Fill a large pot half-full with water. Do not add salt when cooking. Place on stove over high heat.
Remove husks (leaves and "silk" strands) from corn.
Carefully place corn in heating water. Sprinkle sugar into water.
Bring water to a full, rapid boil. When corn has changed color from pale yellow to a richer, more vibrant yellow, the corn is done. Drain and keep covered to keep corn hot.
Serve with optional salt and butter.
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Grilled chicken breast
by Charis Janda
serves: 4
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 boneless, skinless breast |
| Ingredients: |
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4 |
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boneless, skinless breast |
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Salt & Pepper |
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1 t |
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oil |
| Directions: |
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Heat grill till very hot. Pat chicken dry and rub with oil. Season with salt & pepper. Grill till brown on both sides. till 160* about 10 minutes. cover and rest for 10 minutes before serving
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