Recipe of the Week

Recipe of the Week
Garlic Rosemary Chicken Skewers

½ cup vegetable oil
3 Tbsp garlic, minced
1½ Tbsp fresh rosemary, minced
4 boneless skinless chicken breasts, cut into 2-inch squares
6 bamboo skewers
1 red bell pepper, cut into 2-inch squares
1 green pepper, cut into 2-inch squares
1 red onion, cut into 2-inch squares

Combine oil, garlic, and rosemary in a bowl. Add chicken. Refrigerate overnight. Prior to cooking, soak skewers in water for 20 minutes. Thread chicken, red pepper, onion, and green pepper alternately onto skewers. Repeat and finish with a piece of chicken on end to secure skewer. Grill over medium- high heat for 3 minutes. Rotate and cook on remaining 3 sides for 3 minutes each or until internal temperature of chicken reaches 165°F. Makes 6 skewers.

Recommended wines:
• American Chardonnay is a dry white wine with tropical fruit and grapefruit on the nose and citrus and hints of apple on the palate. It is a very fruity Chardonnay.
• In the Dark is a big red wine with hints of cherry, plum, and white pepper. It is made from three different grapes, two of which are grown in Mahaska County.

Recipe Categories

Appetizers 43 Articles

Breakfast 24 Articles

Desserts 61 Articles

Dinners 130 Articles

Drinks 37 Articles

Salads 19 Articles

Seasonal 20 Articles

Side Dishes 52 Articles

Snacks 21 Articles

Soups 17 Articles