Thursday, July 3, 2008
As promised, here are pictures of the kabobs. For the chicken, I marinated two boneless skinless breasts cut into kabob-sized pieces for an hour (at most) with a drizzle of olive oil, four pressed cloves of garlic, kosher salt, and freshly ground pepper. I tossed the veggies, 1/2 yellow squash, 1/2 zucchini, 1/2 onion, and 1 orange bell pepper, in olive oil as well. Along with the veggies, we had a grape-mango-strawberry fruit salad with lemon juice and a pinch of sugar, and some delicious watermelon, provided by Jimmy and Amy, who were nice enough to join us at the very last minute. Dessert was delicious, and I would have provided a picture, but it looked just awful. I've made Cooking Light's lemon-blueberry bundt before, (recipe here, featured on the cover here) just never in a castle-shaped pan. This turned out not to be so good for blueberry bundts, though it is good for scary chocolate haunted houses, and orange chocolate chip cake with ganache drizzled over the top. Like I said, still tasted good.