Posts in "Zucchini"
Pesto Chicken and Zucchini Kabobs
As my coworker Cindy says every Thursday, “It’s Friday eve!!”

Normally, on this holy of all holy days I am stoked. Only one more work day to get through till you get to relax for a full 48 hours.

Not this Thursday. Today has been filled with a new found dread. The dread of painting. Last weekend Wes and I spent a full three days painting his ceiling from poop brown to a nice white. It was awful. Seriously, horrible. But it looks amazing and in the long run will be totally worth all the sweat and soreness.

So this weekend we are gearing up for round two. Painting the walls. While I do think part two will be a little less painful, it is still going to suck.

While the paint is drying we will have to head out door for sustenance. So I’m firing up the grill with these tasty little morsels.

You will need…

1 tablespoon olive oil
4 large chicken breast, cut into about 1 inch chunks
1 zucchini, sliced about ¼ inch thick


1 yellow summer squash, sliced about ¼ inch thick
1 onion, chopped into 1 inch chunks




Salt and pepper to taste
10 wooden skewers, soaked

Start by lightly oiling and heating the grill to a medium high heat.

Season the chicken well with salt and pepper and pour about ½ the homemade pesto and set aside to marinate for about 10 minutes.

Toss the remaining pesto with the onions, squash and zucchini.


Skewer the chicken and veggies, alternating ingredients until all the chicken and veggies are skewered.


Grill the kabobs until the chicken is cooked through, about 5 minutes a side.



Serve the kabobs hot by themselves or on a bed of rice or potatoes.


Love and Beer Floats
Angela   

Pesto Chicken and Zucchini Kabobs
1 tablespoon olive oil
4 large chicken breast, cut into about 1 inch chunks
1 zucchini, sliced about ¼ inch thick
1 yellow summer squash, sliced about ¼ inch thick
1 onion, chopped into 1 inch chunks
Salt and pepper to taste
10 wooden skewers, soaked

Start by lightly oiling and heating the grill to a medium high heat.
Season the chicken well with salt and pepper and pour about ½ the homemade pesto and set aside to marinate for about 10 minutes.
Toss the remaining pesto with the onions, squash and zucchini.
Skewer the chicken and veggies, alternating ingredients until all the chicken and veggies are skewered.
Grill the kabobs until the chicken is cooked through, about 5 minutes a side.
Serve the kabobs hot by themselves or on a bed of rice or potatoes.

Herb Butter Grilled Lamb Chops with Summer Squash
I deserve some sort of punishment. I’ve been a bad blogger. Before I let you sentence me to something ridiculous like ten year peeling potatoes or trimming the ends of one million green beans, at least let me plead my case.

For starters, work has been insane. I know, I know. People always say that. But seriously, I went into work on Sunday. ON. A. SUNDAY. When did I become one of those people who work on the weekends just to get caught up? Whenever it happened, I don’t think I like it. Don’t get me wrong, I’m learning and growing, but oh my is it rough sometimes.

Things got a little more complicated last week when Wes moved into a new place and I was his trusty assistant. The good news about the move is that he moved into an awesome little one bedroom that we are both really excited about. The bad part about the move is that we moved till two on Friday moment and then decided (and by decided I mean I made us) to paint his vaulted ceilings. Genius. Straight Genius.

At this point, I’m pretty sleepy, with way more work to do, but nothing could keep me away from the kitchen.

Between the work and boxes and painting, I needed some Zen time in the kitchen and manning the grill.

And this is what came from it

You will need…

8 medium sized lamb chops


2 small zucchini, halved and thinly sliced


2 small yellow summer squash, halved and thinly sliced


3 tablespoons olive oil, divided
2 garlic cloves, minced
1 red bell pepper, chopped


2 ears of corn in the husk


Salt and pepper to taste

Start by heating your grill to a medium high heat.

While the grill is heating, soak the cornhusks in water.

When the grill is hot, add the corn to the grill and turn every 5 minutes until the corn is cooked through.

After the corn is cooked through with grill marks, remove from the grill and allow them to cool enough to handle. When they are cool enough, cut the kernels off the ear and set aside. 

While the corn is cooling. Lightly brush the lamb with 2 tablespoons olive oil and season well with salt and pepper.

Add the lamb to the grill and sear on a really hot part of the grill. About 3 minutes a side.


Move the lamb to a slightly cooler part of the grill and top each chop with 1 tablespoon of butter.

Continue to cook until medium rare and the butter has melted. About 6 minutes.

Remove the lamb from the grill and cover it with foil to rest for about 10 minutes.


While the lamb is resting, heat the remaining olive oil and garlic together in a medium pan over medium high heat. When the garlic is fragrant add in the bell peppers, squash, zucchini, corn and remaining butter. 


Cook until the peppers are slightly softened and the zucchini, squash and corn are hot. About 5 minutes.


Lay out the veggies on a platter, top with lamb chops and serve hot.


Love and Beer Floats
Angela  

Herb Butter Grilled Lamb Chops with Summer Squash
8 medium sized lamb chops
2 small zucchini, halved and thinly sliced
2 small yellow summer squash, halved and thinly sliced
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 red bell pepper, chopped
2 ears of corn in the husk
Salt and pepper to taste

Start by heating your grill to a medium high heat.
While the grill is heating, soak the cornhusks in water.
When the grill is hot, add the corn to the grill and turn every 5 minutes until the corn is cooked through.
After the corn is cooked through with grill marks, remove from the grill and allow them to cool enough to handle. When they are cool enough, cut the kernels off the ear and set aside. 
While the corn is cooling. Lightly brush the lamb with 2 tablespoons olive oil and season well with salt and pepper.
Add the lamb to the grill and sear on a really hot part of the grill. About 3 minutes a side.
Move the lamb to a slightly cooler part of the grill and top each chop with 1 tablespoon of butter.
Continue to cook until medium rare and the butter has melted. About 6 minutes.
Remove the lamb from the grill and cover it with foil to rest for about 10 minutes.
While the lamb is resting, heat the remaining olive oil and garlic together in a medium pan over medium high heat. When the garlic is fragrant add in the bell peppers, squash, zucchini, corn and remaining butter. Cook until the peppers are slightly softened and the zucchini, squash and corn are hot. About 5 minutes.
Lay out the veggies on a platter, top with lamb chops and serve hot.