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Simple, effective dish will rate a thumbs-up every time

Jan. 10, 2013 @ 12:00 AM

For as long as I can remember, I have been a "foody." That's the loose term that describes a person who is attracted to food and all the jazz that makes a delicious meal happen.

I was a "foody" before that term was even born. By the time that quirky word started wearing diapers, I had mastered many old favorites that every grandma and anyone with a cultural heritage grew up making. When it became "cool" to cook and everyone including young college kids started jumping on the "foody" bandwagon, I was already moving to a more practical side of bringing a meal together -- deciding flavor and food are awesome, but we need to break it down for those in the business of raising a family.

That move was not only necessary, but it also caused me to change my entire vision for my family as well as the food industry itself. It wasn't until I watched -- for hours on end -- trained chefs throwing down their skills on top of a stainless steel table that I realized most of what they were featuring as their "best dish" were fresh foods and fresh ideas that came together not only quickly, but effortlessly.

I knew then, I must tell the world. Chefs are only as great as their imagination, but their imagination has nothing to do with skill. This is stuff anyone can learn.

Finally, privy to the secrets of the masters, I ran with enlightenment to my kitchen and began a journey of breaking it down for the ones who have little time for food preparation and even less time for technique and skill.

Grilled chicken is always a favorite and when you need to give your family's meals a chef status thumbs up, this simple and effective dish will make everyone involved give their show of approval.

GRILLED CHICKEN AND VEGGIES

10 chicken tenderloins

1 zucchini squash, cut in 1-inch quarters

1 yellow squash, cut in 1-inch quarters

1 red onion, sliced

1 handful of fresh cilantro

4 T. soy sauce

1 T. hot siracha sauce

1 T. honey

3 T. garlic

2 T. olive oil

Grill the chicken and the squash. In a large frying pan, drizzle the olive oil and add the onions. Sauté for 1 minute, then add the garlic. Sauté for 1 minute more, then add the chicken and squash. Add the rest of the ingredients, heat through and stir.

Serve over white rice or enjoy alone.

Janet McCormick is the author of "10-Minute Meals." She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10- minutemeals.com.

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