What's Up - Your guide to what's happening in Fayetteville, AR this week!
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Ingredients • 1/3 cup ranch dressing • 1 teaspoon hot chile paste • 4 large skinless, boneless chicken breast halves - cut into 1 inch pieces • 24 (1-inch) pieces red onion • 12 slices thick cut bacon • 1 pinch salt and black pepper to taste • 12 (6 inch) bamboo skewers, soaked in water for 2 hours Directions 1. Whisk together ranch dressing and hot chile paste in a large bowl. 2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours. 3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. 4. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. 5. Thread a piece of onion about 1 1/2 inches down the skewer. 6. Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces. 7. Thread a second piece of onion onto the end of the skewer. 8. Repeat steps 5 through 7 for all twelve skewers. 9. Season chicken skewers with salt and pepper as desired. 10. Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce. try theserecipes Beyond the Burger A great grilling menu to light up a summer evening Courtesy www.allrecipes.com Bacon Ranch Chicken Skewers Kristen's Bacon Ranch Potato Salad Ingredients • 2 pounds red potatoes, cut into bite-size pieces • 1 (16 ounce) container sour cream (or greek yogurt) • 1 (1 ounce) package ranch dressing mix (or use recipe on this page to make your own) • 1 ¼ cups cooked bacon, crumbled • 1 ½ cups shredded Cheddar cheese • 2 bunches green onions, thinly sliced Directions 1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool. 2. Combine the sour cream or yogurt and ranch dressing mix in a small bowl until well-blended (or use your own homemade ranch dressing.) Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving. Greek Yogurt Ranch Salad Dressing Ingredients • ½ tablespoon vinegar • 1/3 cup milk, or as needed • 2 tablespoons dried parsley • 1 teaspoon dried dill • 1 teaspoon garlic powder • 1 teaspoon onion powder • ½ teaspoon dried basil • ½ teaspoon ground black pepper • ¼ teaspoon ground paprika • 5 fresh chives, finely chopped • 1 pinch salt to taste • 1 cup Greek yogurt Directions 1. Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup. Let sit for 5 to 10 minutes. 2. Meanwhile, combine parsley, dill, garlic powder, onion powder, basil, pepper, paprika, chives, and salt in a small bowl. Mix in Greek yogurt. Gradually stir in buttermilk to thin out dressing. July 26-August 1, 2020 WhAt's up! 47