When I plan my weekly menus, I need to do a better job of consulting the weather beforehand. I had planned several grilled meals this week, and with the rain…that was impossible. And when it was hot as blazes? I planned a week of dinners that baked at 400 degrees or higher. Not-so-smart, Nicole…
When I got home late on Wednesday it was everything in me to get dinner pulled together, even a dinner as simple as this. This dinner, in fact.
The hardest part of this meal? Cutting hot corn-on-the cob off the cob. Kernels kept getting under the cutting board and the thing was sliding all over the counter. I’m lucky to have escaped with all my digits. Unharmed.
I had worked late, and needed to digest, so my workout didn’t begin until nearly 9pm. And then I was wired, when I should’ve been winding down for the night. Don’t you hate that?
When I had planned my weekly menu it also escaped me that last night was our anniversary. Normally, I’d be game for cooking…but after this week, a week from you-know-where, I just didn’t have it in me. At work, my walk-in freezer went out, the power went out, and I’ve had some of the most challenging patients I’ve ever had.
When our friends texted last night asking if we wanted to go out for dinner…I jumped on the chance to have a meal prepared for me. And no dishes waiting for me afterwards. It was a no brainer. It was the perfect way to celebrate our anniversary. They had crab cakes, and the best house Italian vinaigrette ever. Plus, craft draft beers were on special.
The only thing better would’ve been a meal at home, truly. Especially a simple, fresh, quick meal such as this.
I wish I could say there were leftovers, but Mr. Prevention ate for 4 this particular night. Guess it was good
Honey Chicken Skewers with Grilled-Corn Salad from Real Simple
1/3 cup ketchup 2 Tbsp honey 1 Tbsp Worcestershire sauce 1 1/2 lb boneless, skinless chicken breasts 1/4 tsp kosher salt and pepper 5 ears corn, shucked 1 Tbsp unsalted butter, cut into pieces 2 scallions, sliced
Place twenty 8-inch wooden skewers in water to soak. Pre-heat grill to medium-high.
In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.
Slice the chicken lengthwise into ½-inch-thick strips. Thread each strip onto a wooden skewer. Season with salt and pepper.
Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes.
Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.
Cut the kernels off the cobs, place in a medium bowl, and toss with the butter. Serve with the chicken.
Yield: 5 servings
Nutrition Information (per serving): 290 calories; 4.4 g. fat; 83 mg. cholesterol; 374 mg. sodium; 30.0 g. carbohydrate; 3.2 g. fiber; 34.6 g. protein; 16.2 g. sugar
Result: A quick, grilled meal in one…though, I added asparagus to the grill, too. The ketchup-honey baste added flavor and moisture. Low in fat, this meal is a pleaser for both the palate and the waste line!
TGIF! Memorial Day weekend…woo!