BBQ Chicken Breast; Without the BBQ


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A delicious and satisfying lunch!

Click here for the recipe or scroll to the bottom of the post.

 

I love BBQ chicken.  Sadly, we don’t have a BBQ so I have to make do with our oven and stovetop.

This particular way of preparing the chicken breasts leaves them moist and delicious!  You don’t get the grill smoke, but the smoked paprika helps with that and the coating keeps in all the flavour and juices.  So good!

The first thing I should mention is that this chicken needs to marinade for at least an hour so this isn’t a spur of the moment recipe.  You have to preplan a bit.  I left my chicken to marinade in the fridge overnight and it was spectacular so if you can wait for longer than an hour, I would encourage it.

Also, go with bone-in chicken breasts.  The bone adds to the flavour, not to mention they’re cheaper! :)

These are my chicken breasts after marinading for about 16 hours, laid out on a cookie sheet and sprinkled with a good amount of pepper and sea salt.

Before

Before

And here they are afterwards.  I baked them at 350F for about 20 minutes, brushed on BBQ sauce, baked for another 10 minutes, did the BBQ sauce brushing yet again and then allowed for another 10-15 minutes.

 

After

After

 

They were moist and delicious!  All that was missing from this BBQ chicken was the grill lines!

BBQ Chicken Breasts: Moist and Delicious!

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  • chicken breasts, bone in
  • smoked paprika
  • olive oil
  • lemon juice
  • garlic, minced
  • cajun spice (or other mixed spice that you like)
  • BBQ sauce, your preference
  • salt
  • pepper
  1. Mix the paprika, lemon juice, garlic, oil and spice mix.  Place chicken breasts in a freezer bag (or something else as sturdy), cover in marinade and place in fridge for anywhere from 1 to 12+ hours.
  2. Preheat oven to 350F.
  3. Place chicken breasts in a casserole dish uncovered, or a cookie sheet and season with salt and pepper.
  4. Bake for 20-25 mins.
  5. After the initial bake, remove from oven and brush on the BBQ sauce.  Return to oven for 5-10 mins.  Do this 2 or 3 times depending on the size of the chicken breasts and how long they need to reach an internal temperature of 165F.
  6. Serve!

Seedy Shortbread Cookies – making my taste buds happy!


So this isn’t going to be a regular blog post. I have no recipe to share, only a set of screamingly happy tastebuds prompting me to write this :)

 

So THIS cookie:
Yummy shortbread

 

…so good!!

 

Shortbread with chocolate, flax seeds, pumpkin seeds and a hint of cinnamon.

I am now on the hunt for a recipe as my grandmothers shortbread recipe creates cookies that I feel are too flaky to handle the addition of seeds.

 

Anyone have a recipe out there??


Feta Salad with Zip: So freakin’ delicious!


I don’t often get overly excited about salad.  It’s greens.  In a bowl. And at times, it’s very boring.

But when you find a salad that is so delicious…so fantastic…slightly peppery, yet salty, yet citrusy….a salad so damn good that you make it five times in one week….there’s some excitement to be had!

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I apologize for this picture, which doesn’t do the salad justice at all!
But it’s just so good that you start to taste and you forget to take a shot!

Regardless, I have promised friends that I would post the recipe here so this picture will have to do, for now.

My friend Pamela from Montreal gave me this recipe.  She made it first for a dinner when we were on a mini-vacation together, and I have since made it for other people who have all loved it!

So, here it is!  The recipe for one of my favourite salads! Merci Pamela! Continue reading


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