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![/print_this]
TGIF! Memorial Day weekend…woo!
I switched over to The Old Reader from google reader and for some reason your posts haven’t been showing up! I thought you were on hiatus. Phew!
I got it all fixed up, now I’m back in the Prevention RD game.
Oh no!! I’m glad you got it figured out. Google Reader/Feedburner’s end has been annoying, to say the least! Happy weekend, Samantha! xo!
Your posts don’t show up on Bloglovin either, Nicole! I have to manually navigate to your site, gosh! haha 🙂 Just wanted to let you know in case there’s something you need to look into.
I have been known to plan an all grill menuI without even checking the weather. Glad you had a nice anniversary dinner out! Have a great weekend!
I haven’t tried it, but I’m told that the easy way to cut corn off the cob is to stand the corn up in the center hole of a Bundt pan; it’s supposed to keep the kernels from going everywhere (I tend to remember this tip after I’ve just finished cursing because I cut the corn on a plate and the kernels went everywhere). You could also cut the kernels off before you cook it, then cook them in one of those special pans you use on a BBQ.
Anyway, looks like a good recipe that we’ll have to try soon. Enjoy your weekend!
YUM! This looks fantastic and so simple!! I love simple meals like this for this busy mama! Enjoy your Memorial Day weekend. XXOO
I use an electric knife when I cut the kernels off. They tend to just come off in one piece this way and not shoot all over the kitchen.
I haven’t tried it yet, but I read about a trick for cutting corn off of the cob. Put the cob into the center hole of a bundt cake pan, and cut off the kernels with a knife. They’ll fall down into the cake pan instead of all over the counter!
This definitely sounds like something my husband and I would enjoy any night of the week!