Simply the Best Chicken Ever

Simply the Best

Chicken Ever

 This is one of those non-recipe recipes--just use the amounts you need for the size of your crowd:

Thin-Cut Chicken Breast

Black Pepper

Garlic Salt or Seasoned Salt

 Equal portions Yellow Mustard and Honey (I use 1/2 Cup each for 6 people)

Drizzle of BBQ Sauce

Roughly Chopped Red Onion

Sharp Cheddar Cheese, grated

Bacon Bits

(You could even add sliced sauted Mushrooms, if you like that kind of stuff, but I don't)

Preheat oven to 400*.  Line a rimmed baking sheet with heavy foil.  Place your Chicken Breasts on the foil, season and top with Honey-Mustard, BBQ Sauce, and Red Onion.  Bake for 20-25 minutes.  Top with Cheese and Bacon Bits, bake an additional 5 minutes, until Cheese melts.  Serve with steamed Broccoli and New Potatoes to your hungry family.

"Blessed are they which do

hunger and thirst

after righteousness:

for they shall be filled."

Matthew 5:6

This has become a last-minute staple in our house this past year.  I usually have Chicken in the freezer and everything else is a pantry (or fridge) staple.  Don't have an ingredient?  That's ok.  Leave it out and keep going.  Best yet--this is ready in 30 minutes and everyone loves it!  Sometimes you'll find variations of this online as "Alice Springs Chicken" or "Outback Steakhouse Chicken".  

   

 

 

Golden Parmesan Potato Wedges

Golden Parmesan Potato Wedges

1/2  Cup  Flour

1/2  Cup  grated Parmesan Cheese

1-1/2  teaspoons  Seasoned Salt

1/4  teaspoon  Black Pepper

8  large  Russet Potatoes, each cut into 6 wedges if you have a crinkle cutter, now is an excellent time to use it

1/2  Cup  Butter, melted

Your favorite dipping sauces for serving: BBQ, Ranch, Honey Mustard, Buffalo...

Preheat oven to 375*.  In a large bowl, mix together dry ingredients.  Rinse prepared Potatoes, shaking off excess water; coat well with Parmesan mixture.  Place Potatoes, skin side down, on a foil-lined rimmed baking sheet.  Sprinkle with any remaining Parmesan mixture.  Drizzle with melted Butter.  Bake at 375* for 1 hour.  Serve with your favorite dipping sauces to 6-8 hungry people--teenagers especially love this recipe!

Variation:  Add 1/4- to 1/3-cup of your favorite BBQ Dry Rub to the dry ingredients for BBQ Parmesan Potato Wedges.  I get my dry rub in bulk at WinCo.  Yummy!

"And whatsoever ye do,

do it heartily,

as unto the Lord,

and not unto men;

Knowing that of the Lord

ye shall receive the

reward of the inhieritance:

for ye serve the Lord Christ."

Colossians 3:23 & 24

   

Make Your Own BLT Bar

Carne Asada for a Crowd

Carne Asada

for a Crowd

Plan ahead--start marinating the day before!

5  pounds  Carne Asada, cut in slices, not cubes; if your grocery doesn't carry Carne Asada, ask the butcher to cut a roast (we prefer Chuck Roast) into 1/4-inch slices

For the Marinade:

3-3/4  Cups  Cilantro, roughly chopped 

4  large  Red Onions, roughly chopped

2/3  Cup  White Wine Vinegar

1-1/4  Cups  Lime Juice

2-1/2  Cups  Olive Oil

1  head  Garlic, crushed about 20 cloves

2-1/2  teaspoons  Cumin

3  Tablespoons  Kosher Salt  use less if using table salt

1-2 heaping teaspoons  Chipotle Chili Powder

 2  7-oz. cans  Chipotle Chilis in Adobo

For Serving:

Burrito-size Tortillas

Rice

Beans

Queso Fresco (Cotija)

Crema Fresca

Guacamole

Grilled Corn

Cilantro

Salsa

Lime Wedges

Pickled Jalapenos and Carrots

Radishes

Place Carne Asada in a 2-gallon zip-top bag.

Mix together all Marinade ingredients; reserve 1/5 of Marinade and refrigerate for later use.  Pour remaining 4/5 over Carne Asada and refrigerate 12 to 24 hours (I recommend 24 hours), turning several times to marinate thoroughly.

Grill Carne over a very hot grill (450*-550*) until done, about 2-3 minutes per side.  Roughly chop meat, trimming fat as needed.  Place Carne in slow cooker and pour the reserved Marinade over meat, stirring to coat well.  Simmer on Low for 2-4 hours to blend flavors.

Serve with your favorite toppings.  Serves about 20 adults.

"...in all things we are

more than conquerors

through Him that loved us.

For I am persuaded that neither

death, nor life, nor angels,

nor principalities, nor powers,

nor things present, nor things to come,

nor height, nor depth,

nor any other creature,

shall be able to separate us from the love of God,

which is in Christ Jesus our Lord."

Romans 8:37-39

I like love Taco Truck Burritos.  Want to make me happy? bring me a burrito.  Nothing tastes better after a hard Saturday's work in the yard than an extra-spicy Burrito with loads of lime juice and an icy Pepsi with more lime juice.  I've been trying to mimic Taco Truck Burritos, and it's been a year-long challenge on several different levels:  1) I'm not Hispanic, and haven't grown up cooking with all the 'proper' ingredients, so I've had to stumble through finding the right flavors, and 2) it seems like each time I have a Burrito from a Taco Truck--and it's always the same truck--it tastes slightly different.  So, if you're familiar with the, shall I say, 'authentic' or 'proper' way to make a Taco Truck Burrito and I'm not doing some step in the process right, let me know.  I'd love your feedback.  And Enjoy!

    

BBQ Chicken Quesadillas

Summer Lunch Program

a semi-sporadic series

with

fun lunchtime menus

Just In Time For Summer Vacation

  

BBQ Chicken Quesadillas

For yummy BBQ Chicken Quesadillas you will need:

 

Cooked Chicken

Shredded Cheese

Chopped Red Onion

BBQ Sauce

a wee bit of Mayo

Tortillas

non-stick spray or some form of grease

To serve my four (hungry) kids and myself, I used:

1  pint  home-canned Chicken Breast

1-1/2  Cups  finely shredded Mexican Cheese

1/4 Red Onion, roughly chopped

1/4 to 1/3  Cup  BBQ Sauce

4-1/2 teaspoons  Mayo, approximately, enough to help bind together

and, (I admit it)  Bacon Grease, a small spoonful in the pan as grease for each Quesadilla

 You'll just want to mix everything (but the grease) together in a medium bowl

Spray your reheated pan (medium heat) with non-stick spray or melt in your Bacon Grease, place the bottom Tortilla in the pan, spread with a portion of the filling,

 top with the second Tortilla, and toast on both sides, until Cheese is melty and Tortilla is crispy.  Cut into wedges, thank the Lord for His goodness, and enjoy!

"Bless the Lord,

O my soul,

and forget not all His benefits...

Who satisfieth thy mouth with good things;

so that thy youth is renewed like the eagle's."

Psalm 103: 2, 5

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here are a very few snapshots of our hectic May:  

5th- 6th Grades California History Night

at Mrs. Schaurer's home:

  

1st & 2nd Grades planned a surprise birthday party for dear teacher Miss Jaima.  It was a surprise to the Moms who found out about it the night before, too!

8th Grade Graduation:

 

 

 

Buttermilk Pancakes

Buttermilk Pancakes

2  Cups  Flour

2  teaspoons  Baking Soda

2  teaspoons  Baking Powder

1/2  teaspoon  Salt

4  Eggs

2 to 2-1/2  Cups  Buttermilk

 Bacon Grease, Oil, or Nonstick Spray for pan

Butter and Syrup for serving

In a large mixing bowl, combine the Dry Ingredients.  Stir in the Eggs and Buttermilk, using enough Buttermilk to achieve desired consistency (we like thinner pancakes and use 2-1/2 Cups).  Heat griddle over medium heat until water drops, when flicked onto the pan, sizzle and evaporate.  Coat pan with your desired non-stick medium--Bacon Grease adds wonderful flavor!  Fry batter in 1/4-cup amounts--do not flip until the rising bubbles pop and hold their shape (if you use these bubles as your gauge you shouldn't need to peek under the pancake to see if it's ready to flip).  Then, and only then, will you be able to successfully flip your pancake without making a mess of everything.  Fry on the second side for 10-15 seconds, then serve to the hungry one who is standing near with her plate, ready for breakfast.  Serves 6 hungry people.

"Arise, shine;

for thy light is come,

and the glory of the Lord

is risen upon thee."

Isaiah 60:1

Nothing quite says "Good Morning" like Buttermilk Pancakes.  The smell just sort of curls around your mind, tickling into your tummy saying "Rise and Shine, it's another New Day!"  

Those open bubbles in the top Pancake?

They're saying "It's time to flip me."

We don't have Pancakes quite as often as the children wish we did simply because it's a challenge to make them and still get out the door to School on time; cold cereal is unfortunately so much easier.  How to solve the problem?  It's an easy one:  Mix up a Quadruple-batch (and yes, you'll need a whole quart of Buttermilk and it'll take for-ev-er to fry them), cool the Pancakes on a rack and then freeze them between layers of waxed or parchment paper.  Then whomever wants Pancakes for breakfast (or an after-school snack) can pop them in the toaster and have fresh! hot! pancakes!  

 I'm a minimalist when it comes to topping my Pancakes; give me Butter, lots of Butter, and I'm happy.  T likes his sprinkled with Blueberries. The Girls like theirs "lathered in Syrup." (Is that the proper use of 'lathered'? I think not, but that's what they say.)  Eldest Son prefers his pancakes with Butter and Mrs. Butterworth's syrup--very traditional, and it *must* be Mrs. Butterworth's; nothing else is acceptable.  Second Son takes his to a gourmet level: he slices Bananas onto the pancake and sprinkles it with Brown Sugar before it is flipped.  Then he tops his stack with Butter and Coconut Syrup.  Consequently, Saturday mornings in our home consist "Take a number and wait your turn for the griddle." 

 How do you like your Pancakes?

*~*~*

Here are a few photos from New Year's Day in Yosemite.
If you haven't been to the snow this year, GO!  I have .never. seen it this beautiful!

We are So Very Thankful to the Lord for all of the snow and rain we've received.  It is so needed!