There’s something irresistible about cooking and eating outdoors; lively conversation, fresh air, and the smell of the food cooking on the grill along with great beverages all makes for pure enjoyment.
Grilled Summer Chicken
Ingredients
1 cup purchased Italian salad dressing
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 large garlic cloves, minced
6 skinless boneless chicken breast halves
1 red bell pepper, quartered lengthwise
1 green bell pepper, quartered lengthwise
1 yellow bell pepper, quartered lengthwise
1 teaspoon salt
1 tablespoon pepper
Preparation
Whisk dressing, rosemary and garlic to blend in large bowl. Add chicken and all bell peppers and toss to coat. Cover tightly and let marinate for 1 hour or up to 1 day in the refrigerator, tossing occasionally.
Prepare barbecue (medium heat) or preheat broiler. Remove chicken and any excess marinade and discard. Grill or broil chicken and bell pepper, about 5 to 6 minutes per side.
Grilled Corn on the Cob
Ingredients
4 ears yellow or white corn in their husks
4 tablespoons unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for at least 1 hour. Remove and drain on paper towels.
Preheat grill.
In a small bowl, mix the butter, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn.
Place on the grill and cook until the kernels are tender, about 25 to 30 minutes, turning occasionally.
Remove from the grill and peel back the husks.
Serve immediately.
Joan A. Davis , -- Daily Venus Diva.
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