As I was planning my meals last week, I realized that I have recipe fatigue. T and I have been alternating cooking weeks and planning meals since January or February. I’ve read and reviewed and made so many new recipes that it almost makes me long for the days when I’d thaw some chicken, make some rice, steam some veggies and call it dinner. (Almost.)
So when I sat down to plan my meals and write my grocery list last week I was feeling particularly uninspired. None of the magazine recipes looked appetizing. One magazine had a whole spread on pasta; I love pasta! But all I could think was, “Ugh. A week of heavy pasta meals in the hell-hot middle of summer? No way.”
It was at that moment that I decided to go back to basics: no recipes! Well, almost. I did pick a few new recipes (fish tacos for example), but I also threw in some old standbys that only required my good cooking-sense and my taste buds.
What follows is not a recipe. It’s simply a list of ingredients that I put together to make the most awesome-est BBQ chicken I’ve had in a long time. It was just the food my soul needed. If you’re not feeling quite so adventurous, I have actual BBQ sauce recipe that you’re welcome to use. It’s a little different (uses ketchup instead of tomato paste), but it’s still quite tasty.
I encourage you to use your “good cooking-sense” and whip up sumthin’ tasty tonight. (You might just surprise yourself!)
-apple cider vinegar
-prepared (yellow) mustard
-fresh garlic, minced
-Worcestershire sauce (or as I call it, “What’s-This-Here” sauce – heh heh)
-red pepper flakes
Simmer ingredients on low to medium low heat for about 30 minutes. Taste as you go. Add a little more this, maybe a little more that, until it tastes “right”.
Pre-heat grill. Coat chicken in sauce and let sit for about 15 minutes. Reduce grill to medium heat (if cooking with gas). Place chicken on grill. Cook for approximately 9 minutes; turn chicken and cook for 5 more minutes. (Exact cooking time may vary based on the temperature of your grill.) To check for doneness, insert sharp knife into thickest part of chicken. Meat is cooked when juices run clear. If you have an meat thermometer, internal temperature should read 165°. Remove from chicken from grill, place in a bowl, and ad more sauce.
While chicken is cooking, parboil the corn. Remove from water (save the water!), shake dry, and place on grill. Remove from heat when grill marks are to your liking.
Rinse and trim green beans. Drain all but about 2 inches of water from pot, drop in steamer basket and green beans. Steam beans until tender.
Put salt, butter, glasses of homemade lemonade (or sweet tea), and plenty of napkins on the table, and chow down! (Finger lickin’ allowed.)