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.

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