Chicken Kabobs, Oven Roasted Corn, and Naan with Arugula and Walnut Pesto

I have been in the kitchen cooking since 3 pm. I made marinara sauce for my baked shells, cooked hamburger meat, marinated my chicken, made pesto, cooked dinner, and assembled my baked shells for tomorrow’s dinner. Any day I get to spend in the kitchen is a great one! Here is what we ate tonight…

Chicken Kabobs

I cut up chunks of chicken (4 breasts) and marinated it in olive oil, garlic (6 cloves, smashed and chopped), and salt and pepper to taste. Let set in fridge for at least 20 minutes. This is a great mild marinade, but heat would have been amazing in this. I might have added some diced jalapeno, a splash of hot sauce, or a few shakes of red pepper flakes if the girls were not eating this with us. Maybe next time I will do 2 marinades.
I also cut up some onion and added whole mushrooms to skewers I soaked in water for 20 minutes (while the marinade was going). Rotate on smoking hot grill or grill pan for about 6 minutes or so per side until the inside is no longer pink. 002



Arugula and Walnut Pesto

You guys know I love to make pesto. This is the same as all the others. Greens (arugula), nuts (walnuts), cheese (Parmesan), and olive oil streamed in to the right consistency.

Oven Roasted Corn

I wrapped 6 ears of corn in aluminum foil with 2 pats of butter per ear. I placed them in a 450 oven for about 20 minutes. Fresh corn is always a big hit! We planted some in our garden this year, so hopefully we will get a few ears out of it!

I heated some Naan bread on my gas eye and assembled a sandwich of sorts.It was heaven.





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