Back in September, I published a recipe called Southwestern Rosemary Chicken. After some experimentation, I decided I needed another Southwestern slow cooker chicken recipe without rosemary. So, here we have what I call Crock-Pot Southwestern Chicken. Today, I tried pulling off the skin and then coating the entire exposed meat area on top of the chicken breasts with the olive oil and seasonings. It turned out a little dry after 3 hours on High. As a result, I re-wrote this recipe leaving the skin on to help trap some of that moist heat under the skin, which still embeds robust spicy flavor throughout. I think you’ll like this one. Just remember to dispose of the skin. It’s not good for you!
The two side dishes I had today were quick and easy to fix: canned green beans with canned diced new potatoes with some added seasonings, plus my Dilly Corn (using canned corn).
What do I do when it’s windy and raining outside, and I want to grill some chicken breasts? I use my little George Foreman grill!
My Gentleman Jim’s Indoor Spicy BBQ Chicken is a modified version of a recipe I posted here just a few days ago, designed for indoor cooking. It also was a lot faster and less trouble than grilling outdoors. You’ll also need that leftover Gentleman Jim’s Spicy BBQ Chicken Sauce and Jim’s Southwestern Grilled Chicken Rub and Marinade you probably put together the other day. In case you didn’t save any, it’s going to take longer than 15 minutes to grill this chicken today. Prepare the BBQ chicken sauce the day before, because it needs to be refrigerated overnight before it’s served. I had plenty on hand, and I just poured a little on the top of the finished chicken breast to spread around.
For the side dish today, I just opened a can of green beans, sprinkled a little dried minced onion, seasoned salt, and a dash of thyme in the saucepan with the beans. It’s quick and tasty. Let me know if you like this or not.
I was craving a steak today, specifically a NY strip steak, so off I go to Walmart to see if they have any on sale like last month. While entering the store, I phoned my friend, Carol, to tell her that I was buying a strip steak, but didn’t know if I just needed one or two. I mentioned that she had an undercooked steak yesterday at Chili’s, so she probably wasn’t in the mood to come over and eat a grilled strip steak.
She replied, “What makes you think I wouldn’t want to eat a steak today?” We shared a laugh, and then agreed that I should buy a package of two steaks.
I’ve grilled plenty of steaks before, but have not tried my new Outback Steakhouse-Style Steak Rub on a grilled steak, having only used it on my Outback Steakhouse-Style Pan Fried Steak with excellent results. I call this new recipe Jim’s Choice Grilled Strip Steaks, simply because the steaks were USDA Choice grade. Each steak weighed 11.28 ounces, so we had a good lunch when served with my Quick Baked Potatoes and a salad.
What do you think? Tastes good, huh?