*** A WORD FROM THE KITCHEN ***

Looking forward to a nice long weekend as we
take a chance to honor all of the men and women
who have sacrificed their lives in the service of
our country. USA USA! We're getting a mini heat wave
here too and along with some fun in the sun there
will definitely be a lot of grilling going on. I
hope you all enjoy too!

Why limit yourself to just burgers and steaks on
the grill when you can get all fancy with some
skewers? The secret about kebabs is they look fancy
but are so easy and a nice way to stretch the meat
further. These ITALIAN CHICKEN KEBABS have a great
flavor and are a switch from your usual barbecue sauce
type stuff. These are also great to take anywhere to
throw on the grill. Just be sure if you use the wooden
skewers instead of metal to soak them for at least 1/2
hr to 1 hr before adding the food to prevent against
them burning.

Since the is nothing quite like a fresh n' cold glass
of lemonade I'm also including a great OLD FASHIONED
LEMONADE recipe today too. After this combo You may
actually never go back to the stuff in the can.

Happy grillin'!
Marzee
Email Me

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RECIPE: ITALIAN CHICKEN KEBABS

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INGREDIENTS:
2 pounds boneless and skinless chicken breast
2/3 cup grated Romano cheese
4 teaspoons minced fresh basil
2 cloves garlic, minced
2 tablespoons olive oil
2 medium zucchini
2 red bell pepper
2 yellow bell pepper
2 yellow onion
12 cherry tomatoes
metal skewers

DIRECTIONS:
Cut the onions, zucchini and peppers into
chunks and set aside. Cut the boneless and
skinless chicken breast into chunks and set
aside. In a glass mixing bowl, slowly mix the
all ingredients except the chicken breasts and
cherry tomatoes until well blended. Add the
chicken and tomatoes and place into the fridge
for 1 hour; toss halfway to coat. Preheat grill
to medium heat. Thread the skewers with the
chicken chucks alternating with the onions,
zucchini, peppers and cherry tomatoes. Discard
the unused marinade. Place the threaded skewers
on the preheated grill grid and cook for about
15 to 18 minutes or until the chicken is done
and vegetables are tender crisp, turning frequently.

Yield: 4 to 6 servings
Categories: Grilling, Chicken, Main Dishes

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MARZEE'S CORNER

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HOMEMADE LEMONADE

1 cup water
1 cup sugar
Juice from 4-6 lemons
4 cups cold water

DIRECTIONS:
Blend 1 cup water and 1 cup sugar well in small
saucepan. Bring to a boil, stirring frequently,
until sugar dissolves completely. Let cool and
refrigerate. Mix the syrup well with the juice
from 4-6 lemons (strained or not, as you like)
and stir well. Add 4 cups cold water and mix. Try
using sparkling water for some fizz! Pour into
thermos or large jug, adding thin lemon slices
if you'd like. I like to make more lemonade and
freeze it in ice cube trays, adding the cubes to
the lemonade so it's never diluted.

Yield: 6 Servings

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