I don't have a picture of this (or really much of a recipe), so I'll just tell you how I do BBQ chicken. And maybe this is a well known way of preparing BBQ chicken and I just found out.
First, I get bone-in thighs and legs (they don't dry out). I've found that Tyson chicken is the largest and most juicy. So, you take a ton of mustard (which I hate-mustard in general) and rub it ALL over the chicken. Make sure you get under the skin and everything. Let this sit for an hour or two. Then bake the chicken for ten minutes at 300. Take it out and pour BBQ sauce all over it (I usually skip the pre-baking step...don't tell Brian). Now, we use the best BBQ sauce EVER! Head Country. Only made in OK. In fact, if we ever move, I'll be buying tons of it before we go (now that I think about it, it might be available in some parts of the west). After slathering the chicken with sauce, you can either continue baking in the oven (I don't know how long, an hour maybe?) or you can grill it-I'm not the griller in the family, so I don't know how long that takes.
Anyway, this chicken is great and really quite easy!! Serve it with whatever. Leftovers are quite good in bbq chicken salad. Or just plain salad with some ranch.
Sunday, June 7, 2009
My absolute FAVORITE cookie is the peanut butter cookie!! And the perfect way to have them is crispy on the outside and soft on the inside (although I prefer every cookie that way, so...). I made them tonight because Brian isn't home and he dislikes them. All the more for me, yay!!
This recipe makes the best peanut butter cookie I've had. And of course, I got it from my mom. Somehow, she can always make the cookie look perfect-I have yet to perfect that...I'll get there though, even if it takes me 20" (on my waist....or thighs I suppose, but most likely waist). And I have no idea of the caloric intake of each cookie, because while I am relishing every single crumb, the thought is far from my mind (until I look at the scale the next day).
Peanut Butter Cookies
½ cup butter or margarine
½ cup granulated sugar
½ cup brown sugar
½ cup peanut butter
½ tsp. Vanilla
¾ tsp. Baking soda
¼ tsp. Salt
Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls; Place 2 inches apart on ungreased cookie sheet. Press gently with floured fork tines to make a crisscross on the top of each cookie. Bake at 375 degrees for 10 to 12 minutes. Cool slightly and remove from pan. Makes 4 dozen. I usually cook them for only ten minutes. That makes a perfect crunchy outside and chewy inside.
They look a little pale, but that was the flash on the camera.
On a side note, I found this interesting website on peanuts and...did you know that you press the crisscross pattern into the cookies because it more evenly distributes the dense dough? I always wondered that. And now I know.
Let me know if you decide to make any of the peanut recipes in the above link (it's the "105 Ways to Use the Peanut" section. I'm curious to try a few, but don't have the guts.