Cooking with Prudence Pennywise

Super Fast Spice Rubbed Chicken
1 lb. boneless, skinless chicken (breasts, thighs, tenderloins)
1/2 teaspoon each:
chili powder (you can use chipotle for smokiness)
paprika (you can use smoked for more smokiness)
garlic powder
2 tablespoons brown sugar

Ideally, you’re going to add all your spices to a bowl, mix them up and sprinkle them on the chicken. I said ideally. What I really do is grab the spices out of the cupboard, sprinkle them on one side of the chicken, rub it in, flip it over and repeat. Please don’t measure and use your favorite spices, of course. Now, preheat a grill (indoor or outdoor) a saute pan or the broiler. You want a good high heat. Spray your cooking surface with no stick cooking spray, or add a bit of oil. Grill or saute for about 6 minutes per side. Broil on a foil lined cookie sheet about six inches from the source for about five minutes per side. Always check the center to be sure it is no longer pink. Let rest for five minutes.

Estimated Cost: $2.25
Mini Barbecue Chicken Sandwiches
4 English muffins, preferrably whole grain, split and toasted
2 tablespoons peach or apricot preserves
8 paper thin red onion slices
2 cups fully cooked chicken, (use your leftover spice-rubbed chicken)
8 tablespoons smoky barbecue sauce
1 cup sharp cheddar cheese, grated
1 tablespoon chopped cilantro
thinly sliced red onion

Preheat broiler. Line cookie sheet with foil. Spread toasted muffins with preserves and place on prepared baking sheet. Top muffins with onion slices and chicken. Drizzle each half with a tablespoon of barbecue sauce. Sprinkle with cheese and broil until cheese is melted and bubbly. Sprinkle with cilantro and red onion and serve.

Estimated Cost: $3.50

Spice Rubbed Chicken Salad with Grapefruit and Strawberries
2 pink grapefruit or (sub oranges)
2 tablespoons brown sugar
1/2 teaspoon each salt and pepper
1/4 cup olive oil
1 (10 ounce) bag baby spring mix
1 cup cooked brown rice (optional)
2 cups fully cooked chicken (Use your leftover Spice Rubbed chicken)
1 cup strawberry slices
2 ounces parmesan cheese
4 tablespoons sliced almonds
4 tablespoons chopped mint, cilantro, or basil

Cut grapefruit in half. Using a small, sharp knife, remove the fruit only in small sections, leaving behind the bitter white pith. After removing the fruit, squeeze the juice from the shell into a small bowl. Add sugar, salt and pepper. Whisk in olive oil. Taste dressing with a leaf of lettuce to make sure it’s sweet enought; adjust seasonings if needed. Set dressing aside. On four separate plates, layer greens, rice, chicken, grapefruit, berries, cheese, nuts and herbs, dividing evenly. Drizzle with dressing and serve. Serves 4.

Estimated Cost: $6.00
Sweet and Spicy Chicken and Cheese Quesadillas
2 cups leftover spice rubbed chicken
2 cups shreded cheese (preferrably a blend of jack and cheddar)
2 tablespoons prepared salsa
2 tablespoons chopped green onions
1 tablespoon brown sugar
8 flour tortillas
butter, for spreading on tortillas

Heat a griddle over medium high heat. In a large bowl combine chicken, cheese, salsa, onions, and sugar. Heat tortillas, one a time, on griddle. When the tortilla is soft, place chicken filling on tortilla on one side. Fold in half. Cook until cheese melts. Spread lightly with butter.

Estimated Cost: $6.00 for 8

For more economical family fare, follow Prudence Pennywise

Add comment