The Final Product = Remarkably Tasty

Well, if you know me and Lisa, you know that we’re pretty simple people.  We’re not huge fans of extravagance (due partially to our moral beliefs and partially to personal taste).  Regardless, “bruschetta” chicken sounds fancy, but it’s really simple to make.

First off, the corn.

The corn after we pulled the husks back and pulled out the strings.

Basically, we followed this recipe.  It’s pretty simple stuff.



What You Need:

1.  Ears of corn
2.  Salt
3.  Pepper

What To Do With It:

1.  Pull the husks back.
2.  Take out the little strings that linger in there.
3.  Close the husks back over the corn.
4.  Wrap the whole thing in aluminum foil.
5.  Grill it.  We did it for 40 minutes on our little stove-top grill pan.  It was perfect.
6.  Season it lightly with salt and pepper.

Next, we focused on the grilled bruschetta chicken.  There are two parts to that.


Bruschetta Chicken (We followed this recipe):


The Chicken:

What You Need:

1.  2 Chicken breasts
2.  2 Tbsp. Sun-Dried Tomato Vinaigrette Dressing

What To Do With It:

1.  Marinate the chicken breasts in the dressing for 10 minutes in the fridge.
2.  Grill ’em.

The chicken grilling along



The Bruschetta:

What You Need:

1.  1 medium tomato
2.  1/2 cup mozzarella cheese
3.  1/4 cup chopped basil
4.  2 Tbsp. Sun-Dried Tomato Vinaigrette Dressing

What To Do With It:

1.  Combine the tomato, cheese, basil, and dressing together.
2.  Put it on the chicken at the end.

The ingredients for the bruschetta. Yes, they're Veggie Shreds. Let's just say that you don't want to be in the same room with me after I eat anything with lactose. 😦



The Sauteed Mushrooms and Spinach:


What You Need (Sadly, I don’t know the measurements for these.  Lisa just did it on a whim.):

1.  Spinach
2.  Mushrooms
3.  Minced garlic
4.  Garlic Salt
5.  Water

What To Do With It:

1.  Throw it all together in a pan.
2.  Saute it.

The mushrooms and spinach simmering nicely.


The Rundown:

This one was funny because Lisa and I both thought that it would be good but not too good.  It turned out to be awesome!  Everything about it was perfect.  Even the mushroom and spinach saute.  We highly suggest it!