Wednesday, June 17, 2009

Grilled Marinated Chicken Take Chicken Breasts cover with Italian dressing, set in fridge for about 2 hours, put on grill and cook over medium heat about 15 minutes each side, this makes a great moist and delicious meat with your potato salad and corn on the cob, we cooked the corn right in the husk for about 20 minutes, just perfect. Yummy Potato Salad Directions Cook the potatoes; then cool, peel, and dice. Hard boil the eggs; then cool, peel, and chop. Peel the onions and grate or chop fine. Dice the celery, broccoli and olives. Add the chopped potatoes, eggs, onions, broccoli and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing. Blend together the salad dressing, mustard, then pour this sauce over the potato mixture and toss. Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color. We had a great time in the pool, did some really good pool exercises and then came in and I fixed the meal, he did the cooking on the grill, this is a wonderful way to spend a lazy summer day, and not to heat up your house by cooking inside too, so enjoy your meal, and let it be know, we are Country, and I cook County, and there is not other way. Be blessed, and enjoy your evening service tonight, was a wonderful way to end a perfect day, in the house of God with his people.

1 comment:

Sandra said...

How funny Barbara, I just took pictures of this very same thing for my blog. We LOVE this! When we go camping I'll marinate the chicken and when we get there I'll throw it on the grill and we have a nice meal with it.