"Bludgeoning hard times with a rolling pin"

"Bludgeoning hard times with a rolling pin"

Wednesday, March 3, 2010

Excuse me, do you have chicken thighs?


Serving a budget-friendly meal is quite a challenge, so I was tickled plucky to spot chicken thighs on sale for 99 cents a pound.

Pushing the cart proudly through the store aisles, it dawned on me that chicken thighs aren’t in my meal repertoire. In fact, I’ve never made them; however something with BBQ in the name seemed like a good bet.

To make matters more experimental, ready-made BBQ sauce was avoided at the store in favor of something homemade.

Here is what we had for dinner that night. It was quite tasty. You should really try it!

(Can you even resist asking the butcher if he has chicken thighs?)

BBQ Chicken Thighs

3 pounds chicken thighs (about 8 pieces)
olive oil
salt and pepper
garlic powder

Preheat oven to 375 degrees.
Place chicken on metal baking sheet (with sides) which has been drizzled with olive oil.
Remove chicken skins if you like.
Sprinkle salt, pepper and garlic powder on the chicken.
Bake for 35 minutes.
While chicken is baking, prepare BBQ sauce (recipe below).
Top each piece of chicken with some homemade BBQ sauce.
Bake for another 20 minutes.
Test meat for doneness.

St. Louis inspired BBQ sauce (a little thinner than KC-style)

2 cups catsup
½ cup water
1/8 cup white wine vinegar
¼ cup brown sugar
a squirt of prepared mustard
1 tablespoon garlic powder
1 teaspoon celery salt
1 teaspoon cayenne pepper

Mix all ingredients and simmer in a saucepan for about 15 minutes.

Monday, March 1, 2010

No Butter Biscuits


I know, I know. Butter left out of the fridge overnight is probably just fine to use.
Note this explanation from the Missouri Families website.

But, if you are out of butter; or if you feel funny about using “counter butter,” try this fast butter-less biscuit recipe:

2 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
6 tablespoons shortening
2/3 cup milk

Preheat the oven to 450 degrees. Grease a jelly roll pan with a little shortening.

Mix dry ingredients and cut in the shortening.

Add the milk and mix well.

You could roll out this dough and cut with a biscuit cutter…but so much fuss isn’t necessary.

Just break dough into 20 equal parts. Form each piece into a ball.

Then flatten each ball into a round that’s about ¼” thick.

Bake for about 10 to 12 minutes, until biscuits turn golden.

Serve with a dab of jelly, if you wish.