Honey Chicken Skewers With Grilled-Corn Salad

Makes 4 servings

Hands-on Time: 10m, Total Time: 30m

This recipe is: Kid Friendly, Quick & Easy

Ingredients

• 1/2 cup ketchup
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds boneless, skinless chicken breasts
• kosher salt and pepper
• canola oil, for the grill
• 6 ears corn, shucked
• 1 tablespoon unsalted butter, cut into pieces
• 2 scallions, sliced

Directions

1. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.

2. Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.

4. 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, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken.

Tip: Use a paring knife to cut fruits and vegetables.

Nutrition Per Serving

Calories 427; Calories From Fat 26%; Protein 39g; Carbohydrate 44g; Sugar 21g; Fiber 4g; Fat 13g; Sat Fat 5g; Sodium 764mg; Cholesterol 109mg

Real Simple, August 2008

Orange Cracker Apricot Chicken

Ingredients:

2 tablespoons orange juice 2 tablespoons Dijon mustard 1/2 teaspoon salt 3/4 cup cracker crumbs

1 tablespoon grated orange zest 1/4 teaspoon ground black pepper 4 skinless, boneless chicken thighs 1/4 cup apricot preserves

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
2.	Whisk together the orange juice, mustard, and salt in a small bowl. Mix together the cracker crumbs, orange zest, and black pepper on a plate. Coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. Place the breaded thighs on the prepared baking sheet.
3.	Bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4.	Switch the oven setting to 'Broil.'
5.	Top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. When the chicken looks like it is starting to burn it is done. adapted from http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=187292&servings=4

Creamy Corn Chowder

Creamy corn chowder made with evaporated milk is rich, hearty, and filling. The recipe uses frozen corn so you can enjoy this soup year-round. However, feel free to substitute fresh corn kernels if in season. Serve in a bread bowl for a full meal.

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

• 1 Tablespoon butter
• 1 cup diced onion
• 6 cups (two 16-ounce packages) frozen whole-kernel corn, thawed, divided use
• 2 cups chicken broth
• 1-1/2 cups (12 fluid-ounce can) evaporated milk (not sweetened condensed milk)
• Salt and ground black pepper to taste

Melt butter in a large saucepan over medium heat. Gently saute onions in the butter, stirring often, until soft and translucent. Do not brown.

Add 4 cups of the corn to the onions, along with chicken broth. Cook, stirring often, until corn is tender, about 15 minutes.

Puree with a submersible blender until smooth. Add remaining 2 cups of corn and evaporated milk. Simmer for 5 to 10 minutes, stirring often, until thickened and peppers are soft.

Season corn chowder with salt and pepper and serve.

Makes 4 to 6 servings

Note: Corn chowder may be frozen up to 2 months.

Recipe adapted from http://homecooking.about.com/od/soups/r/blss54.htm