Tag Archives: Recipes

A Perfect Day for Grilling + The Death of My (almost) Famous Chicken

5 Apr

I woke up with the thought of making Enchiladas for dinner, but as the day progressed, it warmed up and I decided grilling would be much more fun.  I cleaned my chicken and marinaded it in my top secret special ingredient, Lawry’s Baja Chipotle Marinade.  Minutes before I began, I found out that one of my local grocery stores was running a special on Lawry’s Marinades, making them $1 ea, when they normally sell for almost $4 ea.  In a hurry, I made sure the chicken was bathing in Baja Chipotle so I could rush to the store and clean them out of it.

At the end of last year, I bought some of the Baja Chipotle marinade on clearance at Target.  I figured hoped that Target was the only store getting rid of it.  Unfortunately, I was wrong.  It appears that my favorite marinade has been discontinued.  My grilled chicken will NEVER be the same again.  I’m devastated….you know how I feel.  We all have that special ingredient or favorite cooking accoutrement that we use to give our meals that special ummph.  What am I going to do?!?!?  I’m so devastated that I had to send Lawry’s an e-mail about this.  I can’t believe this is happening.

I normally make my famous grilled chicken by seasoning to taste and letting in marinade in the Baja Chipotle for as long as possible.  Once the grill is smokin’ hot, I throw several pieces on the grill, turning frequently and basting with the marinade.  Once it’s finished, I take it off the grill, let the juices rest, then serve hot.  It’s a hit!  All the years I’ve made this chicken, no one really knew what the secret ingredient was.  All people know is that they couldn’t duplicate it, nor could they eat just one piece.

Since I only had one bottle of the marinade left, I intended to get another at the sale, but that was a bust.  I had to resort to using some barbecue sauce to baste as I have this thing where it’s a must that I baste my meats on the grill.  It looked delicious, but when I tasted it, I was disappointed, upset, angry, and hurt.  How could Lawry’s do this to me?

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The chicken was great, cause I’m an excellent cook and I rarely make anything that’s less than tasty :0), but it wasn’t what it should have been!  Lucikly, the potato salad and baked macaroni & cheese saved the meal from being a complete disaster.  We were supposed to have some cabbage too, but I couldn’t bear cooking anything else after the Lawry’s disappointment/disaster/fiasco.

As devastated as I am, I’m now on the lookout for a new ultra secret ingredient to make my grilled chicken famous again.  I’m covered for my next grilling session or two because I found a six pack of Baja Chipotle Marinade on Amazon for a reasonable price.  In my wildest dreams, Lawry’s would wake up and fire that person who thought it was wise to discontinue my chicken’s favorite sidekick, but until then, I need something new to get my chicken kickin’ again.  Anyone have any ideas?

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What’s for Dinner? Fried Fish and Cabbage

29 Mar

IMG_0598Since I picked up some cabbage on sale, I knew an upcoming dinner would have to include it.  With the holidays quickly approaching, I decided we would have fried fish and cabbage.  Even though I’m on a quest to healthier eating, I gave into friend fish rather than baked or broiled since it’s what my kids like best.

I used Tony Chachere’s Cajun Fish Fry mix.  I never know whether I can trust these pre-made mixes to season my food to my liking.  Knowing how bland I find some marinades and pre-made mixes, I lightly seasoned my Tilapia after rinsing it and patting it dry.  Following the directions on the box, I mixed one cup of milk and one egg.  I emptied the mix into a ziplock bag and let my oil heat while I arranged everything.  An organized kitchen is something I MUST have while cooking.

Once the fish was ready to cook, I chopped the cabbage.  I put a few tablespoons of Olive Oil into the pan.  Once it was heated, I added the cabbage and covered it, IMG_0604stirring occasionally.

I fried the tilapia fillets in batches of three.  They were laid to drain over brown paper bags.  Paper towels can do the same job, but there’s something about brown paper bags that keeps fried foods crispy.  Once the cabbage began to wilt (maybe 10 mins or so), I added a cup of water, seasoned it with seasoned salt, black pepper, and garlic powder.  I covered and let it cook while stirring occasionally.

The fish was delicious as was the cabbage.  While my cabbage normally comes out spicy (from the black pepper and sometimes I used crushed red pepper), it didn’t this time.  It was good, but I like it better when it’s spicy.

 

 

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