- (1 cluster per plate)
- & 6 clusters of 3 white seedless grapes
- (2 per plate)
- 12 slices of naval orange
- for plate decor:
- 2 T dried chives
- 1 envelope ranch dressing dry mix
- for Marinade:
- ziplock plastic bag
- 2 T extra Virgin Olive Oil
- 12 kabob sticks soaked in water
- 6 Chicken Breast Tenders, cut in half
- Serves 6 children....
First, Cut your chicken tenders in half.
In a thick plastic ziplock bag, mix 2 T
Extra Virgin Olive Oil and the ranch dressing powder, 2 T dried chives and add all of the chicken.
Zip the bag and let your child "squish"
the chicken back and forth until the
chicken is well coated. Then the child should put the bag unopened in the refrigerator for 2 hours or over night.
If child wants to re-squeeze bag
periodically to mix marinade further,
this is good.....and fun for my 2 year old grand-daughter Bethany (my chief
kitchen assistant chef).
Prior to grilling, heat gas grill on low
while the ADULT threads the kabobs
on the sticks. Then layer the kabobs evenly on a Pam-sprayed Reynolds
grilling foil sheet on your low-heat gas grill.
Cover grill will lid and turn once after
8 minutes....check for doneness
periodically. Time will vary with grill heat. Do not over cook or they will be dry.
Prepare plates with 2 slices of oranges
and a cluster of 3 white seedless grapes...this is my 2 year old grand-daughter's job (after I have washed and sliced & prepared the fruit in a bowl).
I'm a firm believer that kids....any age....should learn to cook.
It beats watching the "idiot tube"
Respectfully submitted, Sandy Wilbun
Location: SAN FRANCISCO, CA