Tag Archives: chicken

Chicken & Broccoli Alfredo was the perfect dish for day 5 of being snowed in!

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This is how my pot of Damn Delicious’ Chicken & Broccoli Alfredo turned out.

I found Damn Delicious’ recipe for a lightened up version of Chicken Broccoli Alfredo over the weekend. We’ve been snowed in since Friday, but I had all the ingredients on hand (thankfully), so I made it for lunch today. Fabulous! The lighter sauce (all cream in other recipes but part milk and part chicken stock in this one) was just as flavorful and satisfying as the the full fat version, without the food coma afterwards. The recipe says it’s 4 servings, but this could totally feed a family of 6, IMO. You want to bulk it up, add a salad and a loaf of crusty bread. This recipe is dinner party worthy!

You know me, I rarely follow a recipe to the “T”, and this was no exception:

  • I didn’t have rotini, so I used penne
  • Instead of 2 chicken breasts, I used 5, small boneless, skinless chicken thighs
  • Wegmans Basting Oil instead of olive oil
  • I don’t buy unsalted butter, so I used salted
  • And I added more Parmesan cheese (but I’m not willing to admit to how much more)

I highly recommend this dish and am adding it to our dinner rotation!

 

Leftover Challenge

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I posted this picture to Facebook & Instagram on Monday with the caption: “Just pulled all of these leftovers or soon to expire items out of the fridge and I’m determined to make two new meals. Will post to the blog later in the week with the results.”  So here they are.  As one of my savvy Instagram followers guessed, the hubs made a Chicken Stir Fry for dinner Monday.  On Tuesday morning, B made a Chicken & Rice Stoup.  That is not a typo; I meant stoup, and you’ll read why.

The hubs took the 2 raw chicken breasts, the partial sweet (white) onion, the pepper, zucchini, some carrots, stir-fry sauce and one box of take-out rice.  To that, he added garlic, fresh ginger, another half of a sweet onion (from our onion basket), cilantro left over from dinner guests over the weekend that I completely forgot was in the fridge (good thing he checked!) and he filled the rest of the stir-fry sauce bottle with this homemade teriyaki sauce we love and shook it all together (FYI – I do not add the cornstarch and the ¼ cup of water to the teriyaki sauce cuz the hubs does not like cornstarch.  Tastes the same, just doesn’t get thick.).

He sliced and diced everything, including the chicken breasts, and then I stole ⅓ of his ginger/garlic.  😀  He salted and peppered the chicken and cooked it in sesame oil in our wok.  Removed chicken and cooked veggies in the same wok – carrots, pepper and onions first and when they were almost done, he added in zucchini and mushrooms (that he begged me to go get from the store for him.  Which I did, cuz he’s really sexy and he was cooking for me!  He also texted me when I was in the store and asked for a can of water chestnuts.  Always nice to have a little crunch in your stir fry!).

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After meat and veggies were cooked, he added and heated more sesame oil and then pressed the container of rice into the wok to get warm and flavored.  He said was going to add a scrambled egg, but I didn’t see any in my bowl.  I also found the can of water chestnuts, unopened on the counter, when I cleaned up the kitchen after dinner.  He forgot to put them in.  My scatterbrainedness is rubbing off on him – poor guy!  Once rice was too his liking, he put meat and veggies back in wok, tossed, added in the sauce, tossed, served up and added chopped, fresh cilantro as a garnish to his and my bowls!  No cilantro for B, thank you very much.  It was, like all of the hubs stir fries, AWESOME!

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While the hubs had been furiously chopping all the veggies, raw chicken, garlic and ginger for his stir fry, I was chopping myself for a chicken and rice stoup.  From the ingredients in the top pic of this post, I took the baggie with the chicken thighs the hubs had smoked on the grill, celery, carrots, red onion and the other box of rice.  I realized that the waaaay too pungent odor of the red onion meant that it was past it’s prime and should not go into my dish and with shame and sadness, I tossed it.  I then grabbed the other half of the onion that the hubs took from our onion basket and didn’t use in the stir fry.

I removed and tossed the skin from the chicken thighs, diced the meat, placed it in the bottom of a tupperware container and covered it with a piece of plastic wrap.  Then I diced up sweet onion, carrots and celery and placed them in the same tupperware container on top of the plastic wrap.  Why the plastic wrap, you say?  Because the next day, when B made the stoup, it was easy to remove all the veggies from the container without taking meat with them nor having to pick out the bottom layer of veggies from among the meat.  I also put a little glass bowl in the container with the garlic and ginger I stole from the hubs, added the cover and popped in the fridge for the next day.  I know what you’re thinking: “You are brilliant!”  Thank you.  I have my moments.  They are few and far between but I do, occasionally, have them.

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While getting the tupperware container Tuesday morning, B found 2 opened boxes of chicken stock in the fridge and pulled them out.  He also got out the Wegmans Basting Oil and a pot.  He heated approx a tablespoon of basting oil in the pot.  How did he know the oil was hot enough?  After a minute, he wet the tips of his fingers at the kitchen faucet and then flicked some water droplets into the oil.  He knew it was ready by the height and loudness of the water droplets sizzling because his mama taught him that.  🙂  In went the onions, carrot and celery and he sautéed them for 7 – 8 minutes.  Then he added the garlic and ginger and stirred constantly while they cooked, but didn’t burn, for 2 more minutes.

He announced that all the basting oil had ben absorbed by the veggies and, before adding the chicken, he needed to add a smidge more oil. And by “smidge”, I mean that the bottle got away from him and the oil dumped in.  That’s alright, that’s alright, the finished product has a nice sheen of oil slick on top that adds to the flavor and “beauty” of the dish.  😉  While he added the diced chicken thighs and heated them through, I dumped ½ of a box of take-out rice into a bowl and broke it up with a spoon.

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He added the stock to the pan and brought to a boil before adding and heating the rice.  There was not as much stock in those 2 containers as I had thought, but I didn’t want to open up a new one.  So, I declared the Chicken & Rice Soup to now be Stoup.  It’s a word used by Rachel Ray to describe a soup that is hearty enough or thick enough to be a stew.  B’s creation did not have much liquid and so we improvised in the kitchen.  That is what I love about cooking – it is an Art, up for change and interpretation by the artist.  Baking is not my favorite thing to do because it is a Science.  You can’t constantly tweak baking recipes based on what you do or do not have on hand because certain ingredients and amounts are non-negotiable.  They perform chemical reactions to get the desired, and more specifically an edible, end result!  We tasted his stoup and decided the smokiness of the chicken was a bit overpowering.  We added some pepper and salt, which balanced the dish and allowed the flavors of the stock and veggies to come out.

IMG_20141107_094319  And here is B’s end result!  I put some in a mug this morning, added some water from the tap and heated it up in the microwave.  Look at the beautifully shiny circles of basting oil sitting on top!  When I was done eating my stoup, my lips were so soft from that oil, I won’t need to apply lip gloss today.  😀  I love the dark flakes from the smoked chicken thighs!

I hope you are inspired to create new dishes from your leftovers and soon to expire kitchen items!  I have other posts on here about using leftovers.  If you are interested in seeing more, just search “leftovers”.

 

My Copycat of Chicken Flautas from Costco

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B loooooves to stop at every demonstrator in Costco and try the food samples, just like his grandpa.  Last month, we tasted, and then bought,  Don Miguel’s Chicken Flautas – delicious!  However, they were all gone in 2 meals.  B asked if we could go buy some more so, of course, I looked at the ingredients and thought, “Pshaw!  I can make these!”  Last week, I happened to have all the ingredients on hand, so I made some tortillas, dumped a bunch of stuff in a skillet to mix and heat, rolled it up in my tortillas and we all loved it!  Here’s what I did (Mind you, I did not follow Don Miguel’s ingredients list exactly.  As always, I made it my own.):

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I heated some canola oil in a skillet, added a can of drained and rinsed black beans and mashed them with a potato masher. Once they were hot and sizzling, I added diced meat I’d picked off a leftover rotisserie chicken and some of my homemade salsa. Stirred and heated until it was bubbly.

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This was all the frozen corn I had, so I rinsed it under warm water in a colander, drained and added it to the pan.

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While the corn was warming up in the pan, I shredded a bunch of Colby Jack cheese and added that to the pan, as well. Kept stirring until the cheese was melted and mixed throughout. I tasted it and it was SO GOOD I didn’t even want to bother with the tortillas! No seasonings were added because there was so much flavor in the mix already from the rotisserie chicken and homemade salsa.

I could only fit six, filled tortillas on the pan, so I stopped there and popped them in a 375 degree oven for 10 minutes.  One was enough for each of us for dinner!  The remaining filled tortillas went into the freezer to pull out for future lunches.  The rest of the filling I heated up the next day all by itself and ate it in a bowl.  It was DEELISH!

 

Avocado Chicken by The Kitchen Life of a Navy Wife

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I needed some inspiration to cook chicken, yet again, for dinner last night. So I went to my Poultry Recipes board on my Pinterest looking for something new, easy and consisting of ingredients I had on hand. I don’t know about you, but I pin things all the time and can’t remember all of them. Looking through my own boards is like Christmas morning! hehehe

I found this gloriously simple recipe for Avocado Chicken from The Kitchen Life of a Navy Wife. Definitely something new, quite easy and I had just bought tomatoes and avocados from Costco the day before. *Ding, ding, ding* We literally had a winner, winner, chicken dinner!

You know me, I can’t make any recipe exactly the way it is, so I finished off the oven time by turning the broiler on for a little color. The hubs is quite picky, and not a fan of tomatoes, but he agreed with me that dinner was delicious!

Adding this one to the rotation during tomato season. Thank you, Navy Wife!

Yummy Dinner of Broccoli Patties, Chicken and Homemade Bread!

FIrst of all, I want to say that dinner pictured here, is in a bowl.  That is not a dinner plate completely filled with saucy chicken to the rim.  It’s a soup/cereal bowl.  This dinner was sooooo gooood.  I didn’t plan it to be this good; I was going to serve the saucy chicken over pasta and just serve the broccoli patties with it.  But the hubs reminded me that I had made a loaf of whole wheat bread yesterday and that we should have a slice of that instead of the pasta.  Good call, hubs!

I found this fabulous recipe for Broccoli Bites For Kids on Pinterest a month or so ago and decided to try it today.  Easy to make and a hit with all 3 of us.  I cut the recipe in third and made 4 patties for us.  The loaf of bread is The Master Recipe from Healthy Bread in Five Minutes a Day, the sequel to Artisan Bread in Five Minutes a Day which got me not only baking bread but loving it.  So simple!

The chicken I just made up with what was in the house and needed to be used up.  I sautéed half a sweet onion, half a red pepper, a small shallot, 2 cloves of garlic and some “use or lose” mushrooms in equal parts butter and oil for about 15 minutes.  BTW, you can make this with whatever veggies you have on hand/you like or no veggies at all!  I removed them from the pan to a bowl.  I chopped up 2 chicken breasts, sprinkled them with salt and pepper, cooked them in the same pan then put them in the bowl with the veggies.  I added 1/2 tbsp of butter to the pan and, after it melted, added approx 1.5 tbsp flour.  Whisked that around together for a couple of minutes to burn off the “floury” taste and added chicken stock.  Continued to whisk until it thickened somewhat and then added a splash or two of half & half (I had no heavy cream.  You could also use whatever milk you have in the house or just use the chicken stock.)  Once everything was the thickness I wanted, I seasoned with a little more salt & pepper, turned off the flame, added the veggies and chicken to the sauce, married all those beautiful flavors together and ladled it into a bowl.  Finally I added a broccoli patty and half a slice of buttered, homemade, whole wheat bread and then moaned through the whole meal!

Recipe for My Creamy Spinach Pasta with Grilled Chicken

A couple of weeks ago I got a craving for some pasta with a creamy, spinach sauce and some grilled chicken on top.  Yesterday, I finally decided to make it for myself for lunch and it was delicious!  I usually make creamed spinach from scratch, but I didn’t have any fresh spinach in the house so I improvised.

1 clove of garlic, minced
1 tbsp of minced shallot
9 oz box of frozen, creamed spinach
Milk
Pepper and nutmeg to taste
Butter
Asiago cheese, freshly grated
2 boneless, skinless chicken breasts
You favorite pasta, cooked

I fired up my countertop grill/griddle with the grill plates, rubbed a little Wegmans Basting Oil onto the chicken breasts and grilled them for 4 minutes with the grill top down.  I put the frozen, creamed spinach in the microwave to thaw.

I heated 1/2 tbsp of butter into a small saucepan (you can use any kind of oil, instead, if you like) and sautéed the shallot for 5 minutes until very soft.  Then I tossed in the garlic and sautéed for another minute or two until the garlic was cooked (you can smell the difference) but didn’t brown.

Then I added in the thawed, creamed spinach and heated it up.  I added some 1% milk (you could also use heavy cream), probably about 1/2 cup, but you can add more or less to get the thin or thick consistency you want. Once the milk was heated through and I had the consistency I wanted, I turned off the heat and grated a palmful of Asiago cheese into the pan, stirring until it melted.  I just happened to have received a hunk of asiago cheese for Christmas, but you can use Parmesan, Romano, whatever you have.

Then I added pepper and nutmeg to taste.  I have the actual “nuts” and love grating some fresh nutmeg into spinach dishes and broccoli soups.  Mmmmm!  I have heard many TV chefs say that if you don’t have fresh nutmeg to grate into a dish, don’t bother putting any in, like the nutmeg in spice jars won’t add any benefit to a dish or will ruin it.  However, I am sure many generations of pie bakers out there would disagree!  ;o)

This made enough sauce for 3 servings of pasta.  I removed 2/3 of the sauce from the pan to a tupperware bowl to save for later, and added 1 portion of spaghetti (my pasta of choice) into the saucepan and mixed it in with the sauce.

I put the pasta with creamy spinach sauce in a bowl, topped it with half a chicken breast, sliced up, and then grated some more Asiago on top of the chicken.  Man, was it good!  And everything, including cooking the pasta, took less than 30 minutes; a perfectly doable lunch.

If you try this recipe, let me know what you think!

My Chicken Noodle Soup Dump Recipe For Kathy

  • Dice up half an onion, 2 carrots, a couple of garlic cloves, and grate at least 1 tsp of fresh ginger. If I have shallots on hand, I’ll dice up one of those, too.
  •  Salt and pepper 1/2 of a chicken breast and cook it in a pan with the fat of your choice.  Set aside on a cutting board.
  • Add a little more fat to pan you cooked chicken breast in and then add your onion, carrot, garlic ginger and shallot.  Saute until onions are translucent.  If I have leftover cooked veggies from dinners in the fridge, I add them now and then saute for another minute or two.
  • If you have any spices or herbs you’d like to add for extra flavor, this is the time to do it!  Drop them in with your sauteed veggies and stir to coat and heat them up, releasing their flavors.  I find I get more flavor out of herbs and spices when I add them before liquids then I get when adding them at the end.  Salt and pepper, however, should be added at the end.
  • Add 3 – 4 cups of Kitchen Basics Unsalted Chicken Cooking Stock and bring up to a boil.
  • Once stock and veggies are boiling, add a handful or 2, at the most, of your choice of pasta, turn the flame down so that stock just simmers and cook until the pasta is al dente.  I pick a small pasta, like ditalini, alphabets, mini shells, mini farfalle, orecchiette, or elbows if that’s the smallest I have.  You can even break up spaghetti into small pieces.  Add a pasta too big or too much pasta and it will absorb all or most of your stock.
  • While pasta cooks, dice up your chicken breast.
  • When pasta is al dente, turn off the heat, add in your diced chicken breast to warm it back up and taste your broth.  Do you want to add salt and or pepper?  I add both, to my taste.
Depending on how much I serve myself, I get 3 – 4 bowls from this.  If I have a chicken or turkey carcass around, I’ll make a pot of stock from that, make a big pot of soup without the pasta, and freeze in quart-size, zip-top bags.  Take out when you are ready to eat, thaw, bring up to boil, toss in your pasta and then simmer until al dente.  Or freeze in gallon-size bags and use when you want to take a family a meal.

Chicken and Butternut Squash Lasagna

When I posted about making Sloppy Joes for the first time last month, I mentioned my Chicken Lasagna and said I would post the recipe later that week.  I never did, so I am posting it now.  But I have another reason for posting it.  A friend of mine commented on my blog’s Facebook page that she is not adventurous in the kitchen at all.  She follows recipes to a “T” and does not experiment or try to create with what she has on hand.  She doesn’t think she would be good at it and worries her family won’t like what she makes.  Well, I want to address her and others out there with some “baby steps” to being more adventurous in the kitchen, and the lasagna I made last month is a great example.  So here we go!

My friend, Julia, who is always sharing great recipes, provided me with the following Chicken Lasagna recipe:

Lasagna noodles
2 cups chopped, cooked chicken
8 oz sour cream
2 cans cream of chicken soup
1 packet of Good Seasons dry Italian dressing mix
Shredded cheddar cheese

Cook lasagna noodles.  Mix chicken, sour cream, creamed soup and dry dressing mix.  In a 13″x9″ pan, put a small amount of sauce on bottom followed by a layer of noodles, a layer of sauce and a layer of shredded cheddar cheese.  Repeat until you have 3 layers.  Bake at 375 for 35-45 minutes.

It’s very good and is a great dish to give someone for new baby in the house, recovering from injury, etc.  But 4 years ago, I was inspired by Jessica Seinfeld’s Deceptively Delicious to reduce or eliminate the creamed soup, and I was successful.  I substitute pureed vegetables for 1 or both cans of creamed soup. I’ve used yellow squash, carrots and pumpkin but the most popular, and the one I used most often, is butternut squash.  I tried it with the canned stuff once, out of curiosity, and it was awful!  Roasting and pureeing whatever vegetable you decide to use yourself is best.  Here’s what I do.

I wash the outside of a butternut squash, cut it in half and scoop out the seeds.  Place the 2 halves, flesh side down, in my glass 13″x9″ pan and add 1/4″-1/2″ of water to pan.  Roast in a 400 degree oven for 30-45 minutes (time depends on how small or how big your squash is).  Remove from oven, place on a cool surface, face up, and let rest until cool enough for you to scoop out the flesh.  Puree flesh with a little water in a blender, food processor or with an immersion  blender until smooth.  Adventurous alert: I also had a large sweet potato in the house that needed to be used up, so I roasted it in the oven with the squash, the same way – washed, cut in half, face down, cooled, pureed.  I had never used sweet potatoes in my lasagna and decided to give it a try.  Substitutions are a baby step in adventurous cooking.  Before running to the store to get ingredients in a recipe, see if you can substitute with something else on hand!  Butternut squash and sweet potatoes are both orange, they both are usually served roasted or baked and both can be pureed.

While the squash and potato were roasting, I pulled out the rest of the ingredients.  Only, I didn’t have the rest of the ingredients.  I only had enough lasagna noodles for 2 layers, not 3, I had no sour cream and only 1/3 of a Good Seasoning Italian dressing packet in the house.  What to do?  Run to the store for the rest of the ingredients?  No!  Get adventurous!  What can we substitute?  Adventurous alert:  I started searching for sour cream substitutes and all I had on hand in the creamy, dairy realm was mayo.  Do I want to add 8 oz of mayo to my lasagna?  Let’s keep looking.  I already had more than enough pureed vegetables to replace the 2 cans of cream of chicken soup and the sour cream was probably added to the original recipe either to contribute creaminess or to use more brand name products.  I looked around and had a can of cream of chicken soup, so I used half of it (5 oz) to replace the 8 oz of sour cream.  A whole packet of Good Seasoning dressing mix is too strong for my taste, so the 1/3 packet I had was just fine.  But I have also replaced it with a squirt or two of Italian dressing if I didn’t have any packets!  Now, what to do for an extra layer of lasagna noodles that I didn’t have?  Replace the middle layer with spaghetti!

 

Step by step instructions of my Chicken and Butternut Squash Lasagna:  I placed half a can of cream of chicken soup in a bowl and froze the rest for the next time.

 

I filled the empty cream of chicken soup can twice  – once with pureed butternut squash and once with pureed sweet potato.  The remaining pureed veggies were frozen for other uses.

To the cream of chicken soup and pureed veggies, I added my 1/3 packet of Good Seasonings Italian dressing packet and a squirt of Wegmans Low-Fat Parmesan Italian Dressing. Mix to combine.

Add chopped, cooked chicken.

Spread a little of our mixture on the bottom of a 13″x9″ pan to avoid the noodles sticking to the bottom.

Place a layer of noodles…

 …cover with 1/3 of our sauce mixture…

 

…then shredded cheddar cheese.

 

Since I did not have enough lasagna noodles for all 3 layers, I used spaghetti for the middle layer.

After adding sauce and cheese, you don’t even know what kind of noodle was used!

 

 

 Add a third layer of lasagna noodles, the rest of our creamed mixture and shredded cheddar cheese.  Bake at 375 for 35 – 45 minutes and voila!

 

 

 

I promise you will not be sorry you took the extra time to cook and puree your own vegetables and make this fabulous lasagna.  It is so guest worthy!  You can even make it, freeze it and pull it out later to thaw and bake.  Please give it a try and let me know what you think.

Grilled Bruschetta Chicken

Here’s another great recipe that my friend, Julia, shared with me – Grilled Bruschetta Chicken from Kraft Foods.  I declared it International Night in our house and made Grilled Bruschetta Chicken, guacamole and fried rice for dinner.  :o)  This chicken dish is easy and fast, a great last minute entree you can throw together in 30 minutes or less.  It’s so easy, that I don’t even follow the recipe measurements; I just eyeball and dump things together, depending on how many I’m cooking for.  So here we go…

You only need 5 ingredients: chicken, sun-dried tomato vinaigrette (or just Italian dressing if that’s what you’ve got), basil, fresh tomato and mozzarella cheese.  First, pour some dressing over the chicken.

While the chicken is marinating, wash and chop a tomato and fresh basil.
Combine chopped tomato, basil, mozzarella cheese and a squirt or two of dressing.

Heat an indoor or outdoor grill and place chicken on grill.  Now, the recipe says to cook the chicken breasts for 6 min on the 1st side and 8 min on the 2nd.  I buy the 10# bag of Perdue Perfect Portions Boneless, Skinless Chicken Breasts form Costco.  Each piece of chicken is fairly thin and weighs approx. 5 oz.  So I only need to cook them 3-4 minutes a side.

Flip the chicken breasts over, cover with your tomato/basil/cheese/dressing mixture and finish cooking. If you are cooking on an outdoor grill, flip the chicken over onto a piece of foil and then top with your mixture.  The foil will catch any topping from running off the chicken and going down into your grill.

TA-DA!  That’s it!

Leftover Wednesday – Monterey Chicken & Dirty Rice

After I graduated from college, I went to work at a restaurant named Steak & Ale.  I loved that place – the food was awesome and my co-workers were great.  My favorite dish was Monterey Chicken.  So, when I scoured the fridge and cupboards looking for something to do with the very last 3 chicken breasts in the house, Monterey came to mind.  I wanted something more flavorful than just plain rice to go along with it so I scoured the internet for a dirty rice recipe.  They all called for fresh peppers, which I did not have.  Then I found this recipe from VeggieBelly.com.  It’s a homemade dry mix in a jar for gift giving and no fresh peppers needed!  So let’s get started on what I did.

Here is a pic of (almost) all the ingredients I found in the house to use.  I had no green onions for the Monterey Chicken so I sautéed a Walla Walla Sweet because I just love them.  After taking this picture and then chopping all that needed chopping, I found 2 ears of cooked corn leftover from the weekend.  So I sliced the kernels off of one cob to add to the chicken and heated the other one up for B to eat with his dinner.

I roasted the corn kernels in a dry pan,*
cooked the bacon,
and sautéed half an onion in the bacon drippings.
Salted and peppered both sides of the 3 chicken breasts and cooked in the bacon drippings for 2 minutes a side.  Drained them on paper towels and let the chix ingredients sit until dinner time.
Then I made the rice.  Brought 2 1/4 cups of water to boil and added 1 chicken bouillon cube.  I didn’t even remember Ihad chicken bouillon cubes!  I bought them years ago when I was going to make a Paula Deen recipe and then decided not to make anything with a bouillon cube b/c of the ingredients.  However, I did not have any chicken stock on hand yesterday, so I decided to give it a try.  It worked out great.  After the cube dissolved, I added paprika, garlic powder, 3 times as much fresh oregano and thyme than the dry amount the recipe called for and 1 cup brown rice.  Brought back to a boil, stirred, covered and cooked on low for 55 minutes.
When it was time to eat, I turned on the broiler, rubbed one side of the chicken breasts with some BBQ sauce and put under the broiler for a few minutes.
Took the breasts out of the oven, turned them over and covered 2nd side with BBQ sauce.  Then topped with roasted corn, onions, chopped tomatoes, bacon and shredded cheddar cheese.  Put back under broiler for a few more minutes to heat up.  The broiler really crunched up the cheese.  Next time, I won’t put the cheese on that early.  The heat of the chicken and toppings will be enough to melt the cheese if sprinkled on top immediately after coming out of the broiler.
All three of us completely enjoyed this dinner!  I hope you do, too, if you give it a try!
*Update on “roasting” the corn in a pan on the stove.  I now put it on a foil-lined cookie sheet and stick it under the broiler.
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