This is not your typical BBQ chicken smothered in sauce or burnt to a crisp. This is a perfectly cooked, juicy, delicious BBQ chicken. Now I will give you my secret to make this happen. It starts with large breast of chicken with the bone in and skin on. I know we have all been told to get rid of the skin but just wait and you will understand.
Now season that beautiful chicken breast by brushing each with a little olive oil and then using some salt, black pepper, garlic powder, and onion powder on the skin.
Next, get your grill smoking hot on high temperature. Rub some olive oil on your BBQ grates and place the breast bone side down on the grill. Now the secret, No matter what you see, how you feel, regardless of who tells you otherwise, do not turn the breasts over. Just let them cook on one side only. If you get a lot of smoke just open the grill for a few seconds. If yours starts to flame, move the breast to a different position on the grill, still skin side up.
Your results will be the most beautiful BBQ chicken breast you have ever cooked. They will be brown and crunchy on the skin side and juicy and tender on the inside. How do you know when they are done? When they reach your desired color of brown and crunchiness on the skin they are done.
Let the chicken breast rest before slicing in half to serve.
4 chicken breast, bone in and skin on
Now my inspiration of the day. I had an urge for pasta but didn’t want to have something that heavy. So I turned zucchini into something like pasta, made sauce from scratch, added a little pork and you have my new creation.
Pulled Pork Over Shredded Zucchini
1 tsp Olive oil
½ Yellow onion chopped
1 Yellow chili pepper chopped
Blend of herbs to taste
4 clove Garlic chopped
8 Roma tomatoes
2 Zucchini shredded
12 oz Pulled Pork (left overs)
Heat a large stock pot over medium heat. Add olive oil, onion, and chili and season with herb blend. Cook stirring often. Add the garlic and Roma tomatoes, stir and bring to boil. Reduce the heat to medium/low and let cook for about 30 minutes stirring often until the tomatoes break down. Taste for seasoning and add the herb blend to taste. Add the pulled pork to the tomato sauce, stir to incorporate and let cook for about 10 minutes on low heat. Place the zucchini in the middle of the plate and top with the pork/sauce mix and serve. Serves 4
I’ve been making this dish for a long time and have never written it down or taken a photo. I’m not sure why but I will correct that today. I make my chili slightly warm then I add chopped jalapeno peppers and lots of hot sauce to satisfy my desire for heat.
½ yellow onion, chopped
1/3 red pepper, chopped
1/8 jalapeno, chopped
½ Anaheim chili, chopped
½ zucchini, chopped
1 tsp. black pepper, ground
1 tbsp. olive oil
1 lb. turkey, ground
5 tbsp. All-purpose spice mixture
1 can chopped tomatoes
1 can black beans, drained
1 tbsp. shredded cheese, Mexican blend
1 avocado, chopped
Cilantro to taste
Hot sauce, I like the rooster sauce
Heat the olive oil in a large skillet and add the onion and all the peppers. Cook until the onions are soft. Add the zucchini and black pepper and cook stirring often for a couple of minutes. Remove to a serving bowl. Add the turkey to the skillet and cook until no longer pink. Add the all-purpose spice mix and combine with the turkey. Add the chopped tomatoes and the black bean. Stir to combine. Add back the onions and peppers and combine with the turkey. Let the chili come to a boil, turn the heat to low and simmer for 10 minutes. Serve with avocado, shredded cheese and hot sauce if desired.
Ten Bean Soup
I must be crazy making a bean soup on such a hot day. Oh well that’s what central A/C is for. This is a real comforting soup that would be great all by itself or with some good crusty bread. I was going to make this in the crock pot but decided to do it on the stove. I like having more control when cooking beans.
8 cups water
2 cups beans, dried
1 tbsp. olive oil
1 tomato chopped
½ yellow onion chopped
Mediterranean seasoning to taste
2 smoked ham hocks
½ lb. baby carrots
In a large stock pot combine the water and beans. In a skillet heat the olive oil and add the onion and tomatoes, season with the Mediterranean seasoning to taste. Cook until the tomatoes begin to breakdown then add to the soup. Add the ham hocks to the skillet and brown on all sides then transfer to the soup. Heat the soup at high temperature until it reaches boil. Turn the heat down to simmer, cover and cook for about ½ hour then add the carrots. Continue to cook, check the soup often until you get the texture you like. Season the soup with Mediterranean seasoning and salt to taste. Remove the ham hocks and take any meat from them. Chop the meat into small pieces and return the meat to the soup.
Baked Chicken Tenders
I love chicken tenders but don’t love all the oil to fry them with. I have come up with my version but baked in the oven. Using paprika and Romano cheese with the bread crumbs really enhances the flavors. I use an Italian seasoned bread crumbs, if you have home made all the better.
This is a very easy dish to put together and I served them over Turmeric Rice and peas.
1 lb. chicken tenders
1 cup bread crumbs
1/8 cup Romano cheese, grated
1 tbsp. paprika
Salt and pepper
Season the chicken tenders with salt and pepper. Place the bread crumbs, Romano, pepper, and paprika on a plate and mix well.
Beat the eggs in a bowl.
Place the chicken tenders in the egg, turning to coat all sides. Remove the tenders allowing the excess egg to drip off. Place the chicken tenders in the bread crumb mix and turn to make sure all sides are coated. Place the chicken tenders on a baking sheet that has been sprayed with olive oil. Bake the chicken tenders in a 370 oven for 20 minutes, turning half way.
Lentils with onions and peppers with chicken sausage
This is a very easy and healthy dish to make. I added some sliced cucumber with the onions and peppers this time and I was very pleased with the results. You can use your favorite sausage, I cook mine on the grill. Enjoy.
1 cup dried lentils (I used green)
2 cups chicken stock
3 peppers your choice cut in strips
1/2 yellow onion cut thin
1 small cucumber cut in stips
Salt and pepper
2 chicken sausage
Place the lentils and stock in a sauce pan on high heat bringing to a boil for about 4-5 minutes. Turn heat to a simmer and cooked covered until the lentils are the soft texture you like. Mine took about 15 minutes to cook.
In a skillet over medium heat add the oil. Add the peppers, onion, cucumber and saute until soft. Season with salt and pepper.
Cook the sausage on the grill until cooked through.
To serve place the lentils in the middle of the plate and top with the vegetables. I do not season the lentils; I like the earthy flavor. If you want to season your lentils, do so after cooking. If you season the lentils while cooking they can become hard. Serve the sausage sliced into chunks either next to or on top of the lentils.
This is a great way to cook on a Friday. Very easy to prepare and everyone can have it their way.
8 Wheat or flour tortillas
8 tbsp Marinara sauce
Shredded mozzerella cheese
Any of your favorite pizza toppings
Preheat your oven to 400 degrees. Sprinkle a baking sheet with the corn meal to keep the pizzas from sticking. Place the tortillas on the baking sheet. Place 1 tablespoon of the marinara sauce on each tortilla. Spread the sauce to the edges. Put on your topping of choice. Cover the tortillas with the shredded cheese. Sprinkle cheese with the chopped oregano and basil. Cook until the cheese begins to turn brown, about 10 minutes.