Friday, May 14, 2010

Recipe of the "Week"

Have I confessed my inexperience with cooking before? That's probably not the best confession to make prior to sharing a recipe, but they say that honesty is the best policy. The unvarnished truth is that before I became a wife, I knew how to make only 2 things really well: cheese enchiladas & lemon ice box pie. Since then, I've expanded my repertoire, while keeping these 2 favorites, of course. I'll have to remember to fix them soon so they can be featured here. That day is not today, though. Today is another of both Michael's & my favorites. And today, you get 3 for 1! Drum roll, please, for. . .
BBQ Chicken Sandwiches with Home-made Fries & Grilled Corn on the Cob

Ingredients for BBQ Chicken Sandwich:

-2 lb. chicken breasts
-18 oz. favorite BBQ sauce (I used Cattlemen's Golden Honey, which was basically divine)
-hamburger buns

Directions for BBQ Chicken Sandwich:

-Spray the bottom & sides of a 9" x 13" casserole dish with cooking spray.
-Pour just enough BBQ sauce to cover the bottom of the dish.
-Lay out the chicken breasts side by side & slightly overlapping, using a fork to poke holes all over the breasts.
-Pour the entire bottle of BBQ sauce over the chicken breasts & spread it out with the fork so that they are covered.
-Preheat the oven to 400 degrees; while the oven is preheating, the chicken has time to marinate in the BBQ sauce.
-Bake at 400 degrees until the chicken is a reddish brown, turning the chicken every now & then so both sides are browned.
-Once chicken is done, cut the undesirable parts off of each piece & discard.
-Using 2 forks (1 to hold the chicken in place & one to tear with) shred the chicken & then mix it with the BBQ sauce that is in the bottom of the dish.
-Serve over hamburger buns (which are great toasted slightly on the grill).

Ingredients for Home-made Fries:

-6-8 golden potatoes
-cooking oil

Directions for Home-made Fries:

-Under lukewarm water, scrub the potatoes thoroughly.
-Cut off any bad spots on the potatoes.
-Slice each potato in half lengthwise. Place the potato on its flat side & cut lengthwise again. You should now have 4 quarters of a potato.
-Now place the potato on one of its flat sides & cut it into wedges.
-Turn the potato as one onto its other flat side & slice the wedges in half. (optional - this gives you fries instead of wedges, but it's a personal preference)
-Pour enough oil into your skillet to almost cover the fries, then lay the fries out in the skillet (I like to put them in when the oil is not hot so that I don't get splashed with hot oil.)
-Cook the fries between medium high & medium until they are a golden brown.
-Lay them out, batch by batch, on a plate covered in paper towels & sprinkle with salt. (A slotted serving spoon works very well for scooping them out of the hot oil & for putting your next batch into the hot oil.)

Ingredients for Grilled Corn on the Cob:

-fresh sweet corn on the cob
-stick of butter

Directions for Grilled Corn on the Cob:

-Shuck the corn cobs (including breaking off the bottom end of the cob) & use a scrubber under lukewarm water to get off as many of the remaining strings as possible.
-Tear off square pieces of aluminum foil large enough to wrap each corn cob in & place each cob on its own foil square.
-Unwrap the stick of butter about half way & rub butter all over each corn cob. (It will get softer with each cob & the wrapper will protect your hand from getting all buttery along with the corn.)
-Sprinkle each cob with a little bit of pepper & salt.
-Wrap up the corn in the foil & then grill it in the top of the grill for about 7 minutes on each side.

This meal is so good (in our opinion), "it'll make ya wanna slap yo' Mama"!  Although I wouldn't recommend doing it.  Maybe you shouldn't invite her to dinner. . .