Easy Grilled Chicken Breast

I stuck my head in the freezer the other day looking for something to grill.  Now, this freezer is chock full of hard frozen food.  For those of us over 50, it’s more like Fibber McGee’s closet than a freezer.  You never know what’s going to come tumbling out when the door opens.

So I poked around just a bit.  I wanted something to grill which would give us some left-overs.  I stuck my arm in on the far left side where I keep the chicken and started pulling out freezer bags of stuff.  God, it hurts when you drop a quart bag packed full of frozen chicken thighs on your toe when you’re wearing slides.  Geez, damn!

There were thighs and legs and boneless/skinless breasts and way in the back—so far back I literally had to stick my head in there was a bag with 4 bone and skin on breasts.  Suddenly, there’s a voice in my head, “If you grill it, she will come.”   Whoa!  Since when did I turn into Ray Kinsella?  I pulled my arm back like it was about to freeze off.  I peered back inside, bags of other chicken parts beckoned on the counter.

Tentatively, I stuck my arm back inside the freezer.  “If you grill it, she will come.”  Gingerly I grasped the bag filled with the 4 breasts and eased it out onto the counter and then I slowly replaced the multiple bags of other chicken pieces.

“If you grill it, she will come.”

It started a few months ago.  I had taken 2 bags of chicken out of the freezer.  One bag had 4 thighs and the other 4 legs.  It was going to be a feast with left-overs.  We got a text while I was grilling the chicken.  Miss Meggie was on her way over (Meggie is my 22 year old step daughter).  OK, no problemo, we thought.  When she got here we were sitting and eating our salads.  Meggie dropped her bag and computer in her room and came out to get a tray.  When we finished our salads we noticed that out of 8 pieces of chicken that there were only 4 left.  We looked at one another and started laughing.  Guess she’s hungry!

“If you grill it, she will come!”.

I pulled the bag of breasts out and put them on a tray on the counter to thaw (or as Carolyn says to “unthaw”).  The first thought that crossed my mind was, “Hmmmm, I wonder if this is enough?  The last 2 times I did bone-in breasts on the grill, Meggie came over for dinner.”  Naw, it’s OK.  I tell Carolyn what I’ve taken out for dinner and her response is, “I guess that means Meggie will be over.  She’s been over the last few times you grilled chicken.”  And then we didn’t think anymore about it.

But all day, I kept hearing in my head, “If you grill it, she will come.”

So, we let the breasts thaw and prepared for a simple dinner of grilled chicken breast and left over potato salad (homemade of course).  It’s now coming up on 5 p.m.  Carolyn’s sitting at her computer and starts laughing.  “Walt, I just got an e-mail from Meg.  She’s coming over for dinner. She’s going to think the only thing we eat is chicken breast.”

“If you grill it, she will come!”

easy grilled chicken breast

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Carnitas Burritos with Salsa Verde

About a month ago I cooked a big 6 lb. bone-in pork shoulder.  I did it with a “Cuban Mojo” marinade and sauce.  (Here’s a link:  http://www.cheap-bastid-cooks.com/cuban-mojo-pork-roast/).

We had a fantastic dinner that included sweet potato “discs” along with extra Mojo sauce to kick up the flavor of the shredded pork.  And I ended up with a couple of pounds of left over shredded pork.  With some of the left-overs, I made pulled BBQ pork sandwiches.  And, I tried a new recipe that I concocted for Carnitas—basically burritos made from shredded pork—with Salsa Verde (green sauce).

carnitas and salsa verde burrito

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Mrs. CB’s Favorite: Meatballs and Meatball Grinders

I checked it out and yes indeed, Cheap Bastid has written both about meatballs and grinders.  But…not about “meatball grinders”.  So that’s what I’m going to write about today– Meatballs and Meatball Grinders.  Besides, I took some really good pictures of “most” of the process.

Two of our favorite things are meatballs and “Grinders” or “French bread pizzas”.  And that would probably put Meatball Grinders right at the top wouldn’t it?  Yeah, if I want to get a huge smile out of Mrs. CB all I have to do is suggest Meatball Grinders.  It’s the kind of smile I used to get for suggesting…nevermind this is a “family” blog.

Meatballs on French Bread

So anyway, meatballs are pretty easy to make but then again you really want to do more than just make hamburger golf balls.  And Meatball Grinders are even easier.  But let’s mainly talk about Meatballs here, OK. Continue reading

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Jicama and Zucchini Slaw

There’s all kinds of good things to try when it’s hot and you want something that will cool you off and fill you up.  And it doesn’t hurt if it’s good for you too.  One of those is Jicama and Zucchini Slaw.  (Why is it that I seem to have a love affair with zucchini this summer?)

Jicama is a vegetable from Mexico that is most usually eaten raw.  It has a crispy texture and an almost, but not quite nutty flavor.  The closest comparison I can come up with is water chestnuts.  It makes a terrific ingredient in salads and, as in this recipe, in slaws.

This is just incredibly simple to make.  The hardest part is peeling the jicama which is just marginally harder than peeling a potato (the skin’s a bit tougher).  Once you have that done you’re in the home stretch.

Use this jicama slaw anytime you want something fresh and cool.  You can also pair it up with that traditional slaw ingredient, cabbage.  Or if you’d just as soon not use zucchini, it’s great with cucumber too (seed the cucumber first).  Just let your creativity reign. Continue reading

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Pasta and Seafood Salad

We’ve still got lots of heat left this summer.  A couple of weeks ago it got hot and muggy here, just a few miles inland, in north San Diego County.  Hot enough that we really didn’t want to cook in our non air conditioned apartment.

But you’ve still got to eat.  What do a lot of people do?  They go out to eat someplace that’s air conditioned.  Well, we can’t afford that anymore.  So we’ve got to do something else.  When I was a kid growing up in Florida a really hot spell (seems like the really hot spell lasted about 6 months) would be time for Mom to make tuna and macaroni salad.  I used to love that salad with saltine crackers on the side!

And I still make it (maybe sometime I’ve got to write a blog post about that but I always just assume that many people know how to make something that basic and the foo-foo foodies would look down their noses at it—of course that’s true of most of my recipes).

pasta and seafood salad

So anyway I decided to do a variation on that cold salad and make it with a package of “mock crab” (what Carolyn calls Krab) that I had in the freezer.  And it was a tasty hot and humid weather dinner—and lunch the next day.  You cook up the pasta in the morning before it gets too hot and the build the salad to put in the refrigerator to cool down for dinner.

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