Yay!!! He Was Home

Back when Mr. E and I were first married, he was 100% in charge of the grill. I didn't even know how to start the thing let alone cook anything on it. And it wasn't really an issue because we were both working, home around the same time, and while I worked on the "inside" part of the meal, he would man the grill. 

But after he and little man started training in Taekwondo, there were many evenings he would have to go straight to the dojang (the school) from work, and he wouldn't eat supper until after class; and that left Monkey and I on our own if we wanted something grilled. So...I learned. I put my big girl panties on and started grilling more and more. And I have to say, I was pretty proud of my skills. I became almost the grill master he is....almost. 

See, there is still one thing I just can't quite get the same results he can. Bone in chicken. I can handle boneless like a champ, but for some reason when I try to cook legs, thighs or breasts on the bone, they don't come out as tasty as his. So, I figure since I can grill so many other things, I will leave those to him. But that can get tricky when planning the menu. I have to make sure it is an evening I know he'll be home, or on Sundays. Those are our allowed bone-in grilled chicken days. 

In fact, this was our supper last Sunday. I was craving some grilled drumsticks and wanted that bright, pungent flavor of lemon. Lemon on chicken is so perfect. It gives it tons of flavor, and helps to keep it so moist and juicy too. 

So many of us are grilling out every chance we get this time of year, and it's easy to fall into a chicken rut. Put some life back into yours with this flavorful, simple and delicious dish!

Grilled Lemon Pepper Chicken

7-10 chicken drumsticks

1/4 c. olive oil

2 TBS lemon pepper seasoning, divided

Juice of 1 lemon, divided

2 tsp. garlic powder

Salt and Pepper to taste

Non Stick Spray

 Combine chicken, olive oil,  1 TBS lemon pepper seasoning, garlic powder, salt and pepper. Toss to combine. Cover and marinate in the fridge for 8 hours. 30 minutes before ready to cook, allow chicken to come to room temp. Spray with non stick spray. Sprinkle with other 1 TBS lemon pepper seasoning and drizzle with half the lemon juice.  Preheat grill to high. Spray with nonstick spray. Sear chicken for 1 minutes on all sides. Reduce heat to heat to low, cook, and turn often until chicken is cooked through, about 30-40 minutes. Remove from heat and drizzle with remaining lemon juice.

Shared at Weekend Potluck

Spring Had Sprung...Or So We Thought

April in Indiana is an odd thing. One day it can be cold as can be, and the next is will be hotter than you know what. One day it can be sunny and beautiful, and the next you might need your winter coat. This year, we actually had to use the snow shovel in April, while last year we had one of the hottest on record with temps reaching 90 degrees. So when "spring time" comes to the Hoosier state, we are never quite sure what to expect.

I give you this meteorology lesson because the weather, or should I say the fickle weather, is the #1 reason why you are getting this recipe today. See, I wanted to grill. Sure, we grill all year long, but when it is really cold, only Mr. Everyday ventures outside to get it done. This mama grills, but the temperatures have to be above freezing, no rain, and preferable sunny. 

I had gotten a great deal on some bone in chicken thighs at the grocery store and I was going to grill them. I had been craving something charred from the grill for weeks. When I made my menu plan, it was 60 and sunny. I guess I didn't realize I needed to consult weather.com when planning meals as well. But by the time the day came to grill said chicken thighs, it was windy, rainy and the thermometer was struggling to get higher than 45. Plus, it just so happened to be a night when the hubby wasn't home to grill; and this girl wasn't standing outside in that no matter how hungry I was for grilled chicken!

So I regrouped; and you are going to be so happy I did! When you see the photo of this chicken, you're never going to believe it was cooked in the oven, but I promise you it was! I'm sure these would be just as delicious on the grill, but on those days when that just isn't possible, here is a simple dinner idea that takes almost no time at all to prep and the oven does all the work. They are crispy on the outside, but the juices will run out! Tender and bursting with flavor...absolutely delicious. And if you're like me a crave all things lemon during the summer months, these will become a go-to classic! 

Sometimes the weather just doesn't cooperate with my dinner plans. That's okay though because staying quick on my feet is what makes me a better cook. Plus, those weather debacles lead to new yummy things for me to share with you, so it's a win win! 

Oven Roasted Lemon Pepper Chicken

7 bone in chicken thighs, or your favorite cut

Juice of 2 lemons, divided

2 TBS olive oil

1-2 TBS lemon pepper seasoning

1 1/2 tsp. dried parsley

Salt and Pepper to taste

Preheat oven to 400. Lay a wire rack on a large cookie sheet. (I actually had to use 2 small ones.) Spray racks and cookie sheet with non-stick spray. In a small bowl whisk together juice of 1 lemon and olive oil. Brush chicken pieces, on both sides, with oil mixture. Sprinkle with lemon pepper seasoning, salt, pepper and parsley. Lay on wire racks, skin side up. Roast for 30 minutes. Lower temp to 375 and roast for an additional 30 minutes or until juices run clear. As soon as you remove from oven, Pour extra lemon juice down over chicken before serving.

Shared on The Country Cook May 16, 2014

 

Soul Food Saturday #45

You know those foods you remember as a kid that make your heart sing and completely satisfied? The ones that may have been written down but never seem to taste exactly like hers? I was feeling very nostalgic and needed my Nana's goulash. Just the thought of it brought me back to a warm cozy place. But being that I didn't have much time on a busy weeknight I had to pull off her recipe with what I had on hand. So this one is to my Nana, thanking her for giving me the love of cooking for the ones I love.

Goulash On a Weeknight
1 tbs. Olive oil
1 lb. ground beef
1 medium onion, chopped
1 Anaheim chile pepper, seeded and diced
1 14.5 oz can stewed Italian tomatoes
1 29 oz can spaghetti meat sauce
1 pound precooked elbow noodles
Salt to taste
1/2 tbs. Granulated garlic
1 tbs. Dried parsley
1 tsp. Paprika

In a medium skillet add oil, chile pepper, and onion. Stir to combine. Cook until onions are clear. Add ground beef, salt, 1/2 of garlic and 1/2 of parsley. Stir to combine and break up the meat. Cook until meat is browned and cooked through. Drain if needed. Add stewed tomatoes, sauce, and remaining spices. Stir to combine. Simmer just until sauce has thickened. Finally add pasta, stir gently to combine and warm through. Serve hot with your favorite bread! Enjoy!

Chippy Side Dish

Have you ever had one of those moments where you see something that is new to you, and for the next few days, or even weeks, you start to see it everywhere? Like it never existed in your world, and all of sudden you are inundated with it? It's similar to when you buy a new car, and driving home you begin seeing the same one all over the road! Well, this recipe is a great example of just that. 

I had never heard of this my entire life. That's right 32 years of never knowing there was such a thing. Then at the beginning of the summer I saw it online....once...twice...three times...and again! I saw it every where from my good friend Brandie, The Country Cook, to Paula Deen on tv to a friend talking about it on Facebook, and finally I found it while trolling through a cookbook. It was like the gods were trying to tell me something. I finally accepted the signs and decided to try it for myself.

Now I'm guessing since it's been popping up all over the place, this is one of those recipes that can be made a thousand different ways, and everyone that makes it does it that way because someone before them, perhaps mom or grandma, made it that way. So, this is my version. A little of this and a little of that from each different version I found. I guess if I was going to site a source, I would have to say "inspired by everyone who has ever made this." 

For those of you like me who had no idea such a concoction existed, let me tell you, it's delicious! Creamy and crunchy, sweet with just a little zip from the chilies, it makes a great side dish for any barbecue or backyard party! If you are going to a cookout this weekend, take this instead of the old stand bys! Give them something new to try! 

Or, perhaps when you show up with it, you'll hear about how someone has been making it for years, and the next day someone else will tell you the same thing. If it starts to feel like you are seeing it everywhere and anywhere, don't feel bad. You probably are. It's okay though. It's yummy enough you'll be happy you are!

Corn Chip Salad 

1 (10 oz.) bag corn chips

2 (15 oz.) cans corn, drained

1 orange bell pepper, chopped

1 (10 oz.) can diced tomatoes and green chilies, drained

2 c. shredded sharp cheddar cheese

1 c. mayo

2 green onions, chopped, for garnish

In a large bowl combine corn, pepper, diced tomatoes, and cheese. Stir well. Add mayo. Mix to combine. Chill for at least an hour. Right before serving, stir in chips, crushing slightly. Garnish with green onions and extra chips.

Shared on The Country Cook July 26, 2013
Shared on Mandy's Recipe Box July 30, 2013