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Summer Cookin' - Two Chicken Dishes for the Season

5/30/2012

Pineapple Chicken Kabobs
YIELD: 8 servings.

Ingredients
2 cans (one 20 ounces, one 8 ounces)
unsweetened pineapple chunks

1/3 cup Worcestershire sauce
8 boneless skinless
chicken breast halves (4 ounces each)
1 package (1 pound) sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes

Directions
1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least1 hour. Cover and refrigerate remaining marinade for basting.

2. In a large skillet, cook bacon over medium heat until partially-cooked but not crisp. Remove to paper towels to drain; cut in half
widthwise. Cut each onion into 16 wedges;
cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip.

3. On 16 metal or soaked wooden skewers,
alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.

Grilled Basil Chicken and Tomatoes
YIELD: 4 servings.

Ingredients
8 plum tomatoes, divided
3/4 cup balsamic vinegar
1/4 cup tightly packed fresh
basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves
(4 ounces each)

Directions
1. Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.

2. Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour.

3. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 170'.

4. Cut remaining tomatoes in half; grill for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing.

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A Yummy Dinner!

5/26/2012

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The Presbyterian Women's Soup and Salad Dinner was a great success and raised almost $1000 for their group. They are giving a portion of the money to the Facility Enhancement Project and will save the remaining funds for mission opportunities throughout the year.

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A Mother's Day Poem

5/2/2012

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Waunita Flint's sister in law loves to write poetry. Here is her latest written in honor of Mother's Day.
A Mother Is.....
A mother is.....
Someone who gave you, along with God,
The life you have today;
The one who gave you tender care
When as a babe you lay.

A mother is.....
The one who loves and prays for you
Each day that you may live;
The one who gives you of herself...
The best that she can give!

A mother is.....
Someone we take for granted
Until this day appears;
Please know the wishes do extend
Each day throughout the year!
For the mothers who are no longer with us.....

A song of remembrance for those in the past,
Whose faces are fading from mem'ry at last.
Their presence grows dim, it's hard to recall
The time they were here, this side of the pall.
Tis God's plan of mercy, to lighten the pain;
We're left with the love til we meet again!

Thank you, God for our mothers. Thank you
for the fat ones...they have such comforting
laps! Thank you for the skinny ones...they
have hearts as big as all outdoors! Thank you
for the short ones...their shoulders are wide
enough to carry all our troubles! Thank you
for the tall ones...we have someone to look
up to! Whatever their size, help us, God, to
remember only their special mothering traits,
and forgetting all else, thank you for them!
Amen
Jean Flint
2012

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Summer Cookin' - Two Chicken Dishes for the Season

A Yummy Dinner!

A Mother's Day Poem

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