Wednesday, August 21, 2013

Food food and more food

I have so many things I want to blog about and somehow I'm choosing to write about food.
Never mind the baby albino lizard that just ran under my washer (gross)- I'm talking about bigger and better things.

One of my goals when we moved out to Texas was to start cooking big Sunday dinners again.
Not part of my goal but what will surely be happening is to serve said dinner to very, VERY under appreciative recipients (pull it together, Hansen kids.)
So in trying to be a goal keeper, I got my cook on this Sunday.

The menu:
Bev's BBQ chicken
grilled corn on the cob
Peanut Butter Cup Trifle

The recipes:
BBQ chicken
1) pound chicken to tenderize
2) marinade chicken (I did wish hours) in:
1/2 c olive oil
2 tablespoons lemon juice
salt and pepper

3) Grill to perfection (we all know this is harder than it sounds and I ain't got any secrets for ya!)
4) smother with Tony Roma's BBQ sauce

It was g to the double o good.

Grilled Corn on the Cob
1) shuck the corn
2) spray cobs with "I can't Believe it's Not Butter" (from spray bottle)
3) sprinkle on seasoning salt
4) grill for about 5 minutes, rotating the cobs 1 or 2 times

Salad of choice
romaine lettuce
 red pepper
goat cheese
cranberries walnuts

a vinaigrette (I prefer either Balsamic or pomegranate)

Peanut Butter Cup Trifle
Here's the actual recipe
but I used the actual mini Reeses PB cups that they're selling these days, and I have to admit...
it completed the dessert.

Now while this is all fine and dandy and dinner turned out great (for Yosh and I at least), the real winner came today- three days later- when I was using the leftover chicken and corn on the cob to make a fab BBQ chicken salad. 

I think the key is how you reheat the chicken. My sister-in-law may have taught me this trick.
But you put the chicken between wax paper and sprinkle a few drops of water on it before you microwave it. It came out tasting amazing! I shredded it and mixed in some more BBQ sauce and it was chicken perfection. I cut the corn off the cobs and threw that in. I cut up some corn tortillas into strips and baked then for 5 minutes at 400. All this was added to romaine lettuce. For a dressing, I mixed Ranch and BBQ sauce about 50/50.

I kid you not, it was a meal the husband, the nanny, and the kids alike raved about.

So, in case you're looking for a Sunday dinner menu- which you're probably not!- there you go. And in case you were looking for a Sunday AND Wednesday dinner menu???
Even better!

The End

But PS So my friend Becca Instagrammed about The Fresh 20 menu planning program. have you heard of it? I looked at it this weekend and am totally sold...although I haven't signed up for or implemented it. But curious if anyone else has used it. Seems amazing.

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