Sunday, July 22, 2012

On the Menu: Grilled Chicken with White Barbecue Sauce, Chicken Fajita Salad, Banana Pecan Pancakes

For this week, I have another fun spin on breakfast for dinner and a couple chicken dinners that will do double duty for you.  The white barbecue sauce has multiple uses-not just for chicken!  I hope you enjoy the recipes!

Grilled Chicken with White Barbecue Sauce adapted from Southern Living 2007 Annual Recipes
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp paprika
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
10 chicken thighs (about 3 lbs)  ***I used thighs and drumsticks.

1.  Combine first 7 ingredients.  Rinse chicken, and pat dry; rub mixture evenly over chicken.  Place chicken in a zip-top plastic freezer bag.  Seal and chill 4 hours.  Remove chicken from bag, discarding bag.
2.  Grill chicken, covered with grill lid, over medium-high heat (350-400 degrees) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees.  Serve chicken wtih White Barbecue Sauce.  Makes 5 servings.

White Barbecue Sauce (This sauce is so delicious.  It's tangy and pairs perfectly with the spices in the chicken.)
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tbsp coarsely ground pepper
1 tbsp spicy brown mustard
1 tsp sugar
1 tsp salt
2 tsp horseradish (I LOVE horseradish!  It's one of the weird cravings I had when pregnant with Tessa.  I made as many things as I could that had horseradish as an ingredient.)

Stir together all ingredients until well blended.  Store in an airtight container in refrigerator up to 1 week.  Makes 1 3/4 cups.
You can serve the sauce as a topping for baked potatoes or a condiment for burgers.

***Now, you will have leftovers from this dinner, so why not chop up some of the chicken, removing the skins and use it in the Chicken Fajita Salad????  Nice!

Chicken Fajita Salad adapted from Southern Living 2007 Annual Recipes
1/2 (24 oz.) package frozen grilled chicken breast strips (just use leftover chicken!)
1 large onion, sliced
1 large red bell pepper, sliced
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp salt
1 tbsp olive oil
4 (10 inch) burrito-size flour tortillas
1 medium head iceberg lettuce, torn (about 6 cups)
1 cup (4 oz.) shredded Monterey Jack cheese with peppers (I just used regular Monterey Jack)
Toppings:  sour cream, salsa, guacamole, Ranch dressing, lime wedges, chopped fresh cilantro

Prepare chicken strips according to stovetop package directions.  (Or just warm up last night's leftovers!)  Remove chicken from skillet.
Saute onion, bell pepper, and next 3 ingredients in hot oil in skillet over medium-high heat 6 to 8 minutes or until vegetables are lightly browned.  Stir in chicken strips and 2 tbsp water, and cook 2 to 3 minutes or until mixture is thoroughly heated.
Arrange tortillas in 4 individual serving bowls.  Divide lettuce and cheese evenly in tortilla lined bowls.  Top with hot chicken mixture.  Serve with desired toppings.  Makes 4 servings.

***I love breakfast for dinner, so when I have the time to make it, I try to put my own spin on the trusty old toast and eggs or pancakes and waffles.  This recipe starts with your own homemade Pancake mix-so no Bisquick up in here!

Pancake Mix adapted from SL 2007 Anuual Recipes
6 cups all-purpose flour
3 tbsp baking powder
2 tsp. baking soda
2 tsp salt

Stir together all ingredients in a large bowl; store in a zip-top plastic bag up to 6 weeks.

Banana-Pecan Pancakes (My husband said these tasted like banana nut bread in a pancake.)
1 1/2 cups pancake mix
1 tbsp sugar
1 1/2 cups buttermilk (I use the powdered buttermilk that you can find on the baking aisle.  You just add water to it.  Thanks Mama for that suggestion!)
1 large egg, lightly beaten
1 tbsp vegetable oil
1 chopped banana  (You can omit these if you want to.)
1/4 cup toasted chopped pecans  (You can also omit these, too.)

Combine Pancake mix and sugar in a medium bowl.
Whisk together 1 1/2 cups buttermilk, egg, and oil; add to dry ingredients, whisking just until lumps disappear.
Stir in 1 chopped banana and 1/4 cup toasted chopped pecans into batter.
Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet.  Cook pancakes 2 minutes or until tops are covered with bubbles and edges begin to look cooked; turn and cook 2 more minutes or until done.  Makes 4 servings (about 15 pancakes)

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