BBQ Chicken, Southwestern Rice,
and Cucumber Salad
We are all home and relaxing, me and my three guys from an exhausting week at scout camp, and Nicole, from her adventures inPrague. Except for a crockpot meal on Monday night, not much cooking has been happening,and Nicole was lamenting the lack of leftovers in what is normally a full fridge. Split breasts on sale at Kroger for one dollar a pound meant BBQ chicken for dinner, and the contents of a veggie drawer that needed to be used lead me to an accompanying rice dish and cucumber salad. Dinner on the deck with fresh limeade all around (with a bit of tequila for the grownups :) made for a great night at home on the deck.
Ben is a proud grill master and snapped this photo of "his" chicken after he pulled it off the grill. The unsauced breast to the right is intended for this evening's dinner- this huge breast is nearly a pound on its own, and when we go back to Kroger today for Father's Day steaks, I'll be picking up more of these for the freezer.
Like Spanish Rice, but with a southwestern kick.
2 1/2 to 3 cups cooked rice (great use for leftovers)
2 ears of corn, kernels cut off
1 scant pint grape tomatoes (I had used some for a salad), quartered
3 jalapeƱos, seeded and diced small
1/2 onion, diced small (I had a red one)
3 cloves garlic, minced (1 tbs.)
3 tbs, butter
1 tsp. cumin
Not only were these split breasts huge and meaty, but the ribs I trimmed off were meaty too. The pile of trimmings on my cutting board couldn't go to waste, so I tossed them in a pot of water with whole garlic cloves (5), bay leaves (2), salt and pepper and let simmer through dinner. I covered the pot and stashed it in the fridge; this afternoon I'll skim the fat and shred the meat from the ribs back into the stock. Don't know what I'llo do with it just yet, but hey, that's what freezers are for.
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ReplyDeleteTracey said... looks very yummy
June 19 at 6:02pm