quickypickycooks

Every day, with a redundancy that is mind numbing, people ask…

What is for dinner?

Someone has to answer. Could be carry out, could be delivery, could be the chef at your favorite restaurant. But for us, and our kids, and because I would rather have my money for traveling, than eating out every night, we eat at home.

In our house, I am the one who answers the siren call of “What’s for Dinner?”

One of my favorite food sites is Taste Spotting. 

On this site, hundreds of food bloggers post their recipes and mouth-watering photographs. Typically of desserts or baked goods. These are fun to make and delicious to eat, however, they don’t answer the daily necessity of What’s for Dinner?

People are busy, I know I am very busy. I work as a bookkeeper, I go to graduate school, I write, I blog, I edit for others, I have two kids, I have a husband, I have a house that needs tending. I love to spend all day in the kitchen, making a complicated Indian curry. I don’t have the time. I need something that is quick , that my picky kids will eat, that my family finds delicious, and that is healthy.

These chicken sandwiches took all of 10 minutes on the grill. We devoured them even faster.

  • 4 boneless, skinless chicken breasts
  • 1/4 cup Italian dressing
  • 1/4 cup bbq sauce
  • 4 buns
  • onions, sliced thin and sauteed in 1 tsp. olive oil until golden
  • sliced jalapenos
  • cheese

Poke the chicken on both sides with a fork. Place in a glass dish with 1/4 cup Italian dressing to marinate. Refrigerate 30-60 minutes.

Pre-heat the grill. Grill the chicken, turning occassionally, and basting with the bbq sauce, until firm and cooked through. (my kids don’t like the bbq, but they still get good flavor from the italian dressing).

For those who would like, top the cooked chicken with onions and jalapenos, then top with a slice of cheese. (we like pepper jack). The cheese helps hold the veggies on the chicken. Close the lid and let the cheese melt.

Place on buns and serve!

Multiply the chicken and buns, using more dressing, sauce, and toppings as needed to feed your crew.

Happy Summer!

 

  Memorial Weekend, cousin home from a tour of duty in Afghanistan, and burgers on the     grill. The ingredients for a perfectly wonderful weekend.

After years of grilling burgers- I just KISS the meat- and embellish the toppings.

KISS; keep it simple, stupid. There is no need for a complicated burger recipe. I use 80% lean ground beef (the fat is necessary for juciness and flavor). I gently form the meat into 1/4 pound patties, and them I really flatten them. They will shrink. A lot. Flatten them into a shape that is freakishly larger than the bun, and absurdly flat. I sprinkle the patties with worchestershire sauce and a couple shakes of salt. On a super hot grill, about 5 minutes per side. Then load those babies up!

My dear hubby’s favorite is jalapeno slices, held in place with a slice of pepperjack cheese.

My son’s favorite is blue cheese crumbles, melted, then topped with A-1 sauce.

My daughter is the plain jane, just some Heinze 57 and a bun.

Me? I am the full loaded queen. Onions, mushrooms, bacon, cheese ( blue, pepper jack, cheddar- how ’bout all three!), avocado, peppers. The garbage sink burger.

Remember our service men this Memorial Weekend. Peace~

Iced Coffe  Welcome, what a great way to meet you, over an afternoon iced coffee. I have kids, and I run from 6 am until I am ready for my afternoon nap. But since I am a grown up, and don’t live in a fabulous European country where afternoon naps are encouraged, I take an afternoon coffee break instead.

Today, it is 83 degrees, unusual for our area of the country. But perfect for an iced coffee. I would love to have the time, energy and money to flit out to my local coffee shop and buy a leisurely iced coffee; to be enjoyed while chatting with my girlfriends.

Instead, I have to get dinner ready, finish the laundry, edit a freelance job, prep for my GRE exam this coming Monday. But I need the energy of the afternoon coffee break.

I pull out the monogrammed cocktail shaker we received as a wedding gift, and I get to work. In two minutes, iced coffee bliss.

Since I am in the process of writing a cookbook, most of my recipes will not post on this blog, but will be available in the book. This, however, is between us friends.

  • 3/4 cup coffee (from this morning’s pot)
  • 1/2 cup milk (whole, skim, soy, almond- what every creamy white substance you prefer)
  • 1 tablespoon sugar
  • 1 tablespoon homemade vanilla extract

You will need a cocktail shaker, and a tall glass (with additional ice if you like)

Fill the cocktail shaker with ice cubes. Add the coffee, the milk, the sugar and the extract. Replace the shaker lid (with the strainer holes) and the pouring cap. Place your finger over the pouring cap, just in case, and give a viperous 50 shakes. (think bicep curls, but with more speed. shake from your shoulder to a full extend). These 50 shakes should take all of 30 seconds. Remove the pouring lid, pour into your tall glass. Enjoy!

** For an ‘Adult’ version of this beverage, add 1 jigger of Vodka or Kahlua.

Off to the races- see you tomorrow!

Categories

Archives