If you win you get to go visit Mrs. Drummond on her ranch in Oklahoma!! boy, I would love that. I have read her book, Black Heels to Tractor Wheels and I have her cookbook and use her recipes all the time. I also love to watch her foodnetwork show. She is so funny and witty and makes SUCH fabulous food.
I made this http://thepioneerwoman.com/cooking/2012/05/chocolate-chip-caramel-ice-cream-sundae/
last night and oh-my-gosh, it was so good and my family just raved about it. I do hope that you make this and enjoy it as much as my family and I did. I also made noodles to go with it, used oil, pepper and a bit of vinegar and garlic salt with parsley and some parmasion cheese. wow!!
I hope also that you have a fabulous day.
Orange
tropical chicken K-bobs
makes about
12-15 k-bobs
Marinade
½ cup
vegetable oil
juice of one
large orange
entire zest of
above orange
2 Tbsps of
cider vinegar
4 cloves of
minced garlic (I used the already minced garlic and I used 2 tsps. It
equals 4 cloves)
2 tsp salt
1 tsp sugar
½ tsp dried
oregano
½ tsp pepper
(more if you like it spicy, less if you don't)
¼ tsp paprika
1-1 1/2 lbs
boneless, skinless chicken breasts
3 medium to
small zucchini
1 large red
pepper
1 medium to
large onion
Sweet Mesquite
Bush's Grilling Beans (serve these on the side)
Mix marinade in
a bowl and let set while you cut up everything.
Cut the chicken
up into 1-2 inch cubes, place in a gallon ziplock bag. Wash the
pepper and zucchini, cut pepper into 2 inch pieces, cut zucchini
lengthwise and then cut into about ½ inch to 1 inch pieces.
Cut onion in
half then cut each have into roughly 6 or so pieces.
Throw all
veggies into the bag with the chicken. Pour the marinade over
everything and seal. Turn over and over to coat and to get it all
mixed well. Place in the refrigerator and either let sit overnight
(super good) or let sit at least 4 hours, turning over every hour.
Drain and
discard marinade. Thread chicken and veggies onto water soaked
skewers. Grill over medium to low heat, about 15 mins or until
chicken is done, turning as needed.
I actually
don't have an outdoor grill. I used my indoor grill and an inverted
cookie sheet as a lid. It was so easy and soo delicious.
I love this
recipe and it can easily be adapted to use lemon juice and zest
instead of orange, or you could use pineapple juice and then put
pineapple chunks in with the chicken and then grill it. Yummy!!
Vaya Con Dios
~Erin