Grilled Chicken

A few weeks ago we were barbecuing hamburgers and hot dogs when I got this really off the wall idea to get him to cook my two chicken breast halves for lunch later. Now, if I haven't said it before - he hates chicken. This time however, he comes back in with the chicken and tell's me that if I tried the chicken I would want to eat it not, the hamburgers.??? What? You liked this?? Well, of course I had to sample my chicken, he was right!
Last time however he was paying more attention than this time, and this time he burned it - yuck. But it is worth a try if you can keep the black stuff off... Grin.

Grilled Chicken Breasts
Serves: 4

4 boneless skinless chicken breast halves
8 tablespoons olive oil
1 package all good Italian dressing seasoning mix
8 teaspoons kosher salt, or to taste
black pepper, to taste

Rinse the chicken breast. Flatten with the flat side of a meat mallet.

Dry chicken breasts and rub with 1 tablespoon oil per side. Pepper to taste on each side. Sprinkle about 1 teaspoon salt on each side. Then divide the dressing mix per each side of chicken. Place the chicken in the refrigerator for at least 30 minutes to 1 hour.

Grill over hot, direct heat, for about 15-20 minutes per side, or until a meat thermometer reads 165 degrees F.

Enjoy.

Spanish Beef/Chicken

1 whole chicken, boiled and boned
1 (10oz) can cream of chicken soup
1 (10oz) can cream of mushroom soup
1/4 cup onion, chopped
4 ounces grated cheddar cheese
crushed tortilla chips

Stir together all ingredients; pour into greased baking pan. Bake at 400 degrees for 30 minutes.

Note: Instead of Using Chicken, I used 1 pound browned hamburger meat. This turned out just as good as with the chicken. And I would imagine that it would be good with ground venison, lamb, pork, or other meats; these are the two ways I've tried though.

Club Sandwich And Fries

Cook’s tip: A light non-hamburger meal that people of all ages enjoy.

2 slices of good quality white or wheat bread
4 slices of chicken breast or turkey
2 slices of medium crisp bacon
1 slice tomato
1 leaf lettuce
1 slice cheddar cheese
3 slices of pickle (optional)

1.Toast the bread on light.

2.Spread it with butter or mayonnaise on only one side.

3.Arrange the chicken, bacon, tomato, cheese and pickles on one side of the bread.

4.Cover it with the other piece. Cut it into four pieces.

Hubby Likes these. They are always good.

Chicken Jambalaya/ Beans

Chicken Jambalaya

1 large hen or 2 fryers
1-1 1/2 cup olive oil
8 small white onions, minced
1 can Italian tomatoes or tomato paste
2 bell peppers, minced
2 pimentos, minced
4 cloves garlic, minced
2 1/2 cup raw rice
salt
pepper
Tabasco sauce
2 stalks celery, minced
dash oregano
dash rosemary
dash thyme

Cut chicken in pieces and boil 1 1/2 hours in water to which onions, celery, and bell pepper have been added. Then add olive oil, garlic and salt and allow to boil 1 hour longer. Wash rice and add with tomatoes and pimentos to chicken. There should be about 2 fingers of liquid above rice. Add a little water if necessary. Simmer slowly in covered Dutch oven for 30-45 minutes, or until rice is cooked. Stir once or twice while cooking.

[from: Talk About Good, The Junior League Cookbook of Lafayette, Louisiana.]

Beans

Well, instead of the usual pinto beans it's going to be a mixture of pinto beans, kidney beans, and garbanzo beans. I've got tons of them all, and it's just for the sake of using them. Grin.

Well, that's it.

Well, dinner went well. He liked all, except the cabbage. But that is OK. It was napa cabbage or bok choy instead of the head cabbage everyone is used to. I used that because it was leftover from the won tons I made a few nights ago. It has only a very light cabbage flavor after it's cooked, so it was ok; I didn't much care for it cooked this way either. Oh, well.

Dinner tonight:

Indoor Barbecued Chicken

Again this is an adaptation of my mother's recipe. She would just simply pour barbecue sauce over the top of some chicken and bake at 300 degrees until they were done. This would turn out O.K. it would often be burned on top though. What I do is dilute the Barbecue sauce down a little bit with water, and baste it periodically during the baking. This prevents it from being burned and keeps the chicken moist as well. This is good, but he doesn't like chicken. He'll eat it though.