Brined chicken

I have recently heard how it is a good idea to brine one’s chicken before cooking it. I looked up a couple recipes and came up with my own idea based on what I had on hand. So here goes:
One half gallon Cold water
One cut up chicken
1/2 cup salt
2 tablespoons fresh rosemary
2 tablespoons fresh marjoram
2 tablespoons fresh chopped basil
1 teaspoon crushed red pepper
1 teaspoon Splenda or 2 tablespoons sugar

I use these herbs because it is what I had growing out back… You can use whatever suits your fancy!

Place the chicken pieces into the mixture of cold water herbs salt and sugar. Let it soak for three hours or so.
Then you can either grill it outside like I did, Or bake it inside in your oven. Before grilling it I did sprinkle on a little bit more seasoned salt and rubbed it with a little bit of olive oil.

It turned out very moist and delicious and everyone loved it! I will definitely be doing this again!




Chipotle Mango BBQ Chicken

Today I tried this recipe for chipotle mango bbq chicken. The recipe calls for making a cilantro chimicurri but that sounded like a bit too much so I was happy to make it with the mango salsa, marinating the chicken in it for six hours, and saving half of the salsa to heat and serve over chicken and rice. My mangoes were not quite ripe enough so I added a couple teaspoons of sugar to the marinade.



Chick breasts with fresh Mozzarella and Basil

I tried this recipe tonight and it was so easy and yummy! I marinated the chicken all day and followed the directions. But after I added the tomato basil and mozzarella I decided to stick it under the broiler for just a couple minutes. If you like your cheese a little melty and browned… it was good!


Tostados Para Mi

Yesterday I made a batch of frijoles. A very simple version: pintos, water,salt,chipolte powder and bacon salt. It is very easy to do in the crockpot. We also seasoned a whole chicken and cooked it in “set it and forget it” fashion yesterday for dinner. Gotta love rotisserie chicken. Plenty of leftovers.

So thoughts of dinner come up for tonight. What to do? Why not tacos and for me tostados. Left over rotiss chicken and fresh frijoles… perfect ! Tacos/tostados are so easy to do. Fry up some corn tortillas,chop up tomatos,onions,lettuce, some cheese,add sour cream,salsa,hot sauce of choice and wah la! Two birds with one stone leftovers gone and a great light easy meal.


BBQ Chicken Pasta Salad


two large chicken breasts, sauteed or grilled, seasoned with whatever you want. I used Pappy’s seasoning. Cut into cubes.

half of a medium red onion, diced

half of a medium green bell pepper, diced

one stalk of celery, diced

one 15 oz can corn niblets, drained

one 15 oz can black beans, drained

1 8 oz container cherry tomatoes, halved

one lb elbow macaroni, cooked and drained


one cup low fat mayo

1/4 – 1/2 cup bbq sauce of your choice… i used Winger’s Amazing Sauce

1/2 tsp chipotle powder

juice from one lime


combine all ingredients and allow to chill at least one hour. Adjust seasonings to taste.

I kind of threw this together after after looking at a few similar recipes that did not include pasta. It turned out wonderful!


No cooking tonight!

Hot day here. Good night for a sandwich and salad for dinner. Leftover bbq chicken some cheese,lettuce,and tomato make a good stuffing for pita bread. Accompanied by a lettuce salad with green onion,carrots and tomatoes.  Tried a spray on dressing that had good flavor. no cooking tonight!

Let’s talk chicken

Can't claim credit for this cooking, my friend...


Tonight I am going to do chicken. The weather is really nice with temps to reach near 80. So tonight it will be bbq’ed chicken.. For the two of us a whole chicken has several advantages. Foremost is the division of the chicken. I like dark meat and Cheryl likes white so that works out nicely using a whole chicken. Another advantage of a whole chicken is seasoning.. I can put what i want on my “parts” and Cheryl can season the breast meat how she likes.  When bbq’ing I cut the chicken in half under the breasts to accommodate the above mentioned division if we plan on what to do with the leftover parts i.e. bbq chicken salad etc.. If we want to use some chicken in a recipe that would not require bbq’ing  I cut the chicken vertically through the breasts one breast one each half which allows for the use of the non-bbq’ed meat in another manner, and keeps the white vs. dark meat division in tact.  😀

Chicken is a great value, being able to find it at Costco at a price of $.99 a lb everyday and often down to $.79 cents in the local supermarkets.  We also have a “set it and forget it” rotisserie which we use,mostly for chicken, when grilling is not a good scenario.

How do you like chicken…?  Let us know.