Cooking For One or Two: Cooking from Down South

My sister Jennifer Sanchez is going to become a regular contributor to Nana’s Whimsies, offering us her unique perspective on cooking for one or two.
cooking for one
          Many years ago, thirteen to be exact, I was met with the challenge of cooking for one. For nearly all of my adult life I had cooked for a family and suddenly this changed. It took a long time to adjust to cooking for one but over many years I believe I have this down pat.
          When I was first single I knew a couple of things. One, I was never going to be the person who ate a bowl of cereal or a bowl of popcorn for dinner. The second thing I figured out quickly was dining on a Lean Cuisine after a long day at work wasn’t going to work for me. I thought surely if I ate it with a glass of wine, that would pull it up a notch. Blah, yuck, gross.
          On occasion I’ll post on Nana’s Whimsies and give you ideas for cooking for one or two. Yummy dinners that are as satisfying as cooking for a family.
          I love to watch Food Network. And I love to read new recipes. One thing I most alwaysjennifer do is cut the recipe in half and sometimes in thirds. I always find that it works perfectly that way.
          Be forewarned, I make a few changes to every new recipe I try. For example, this recipe called for melted butter in the sauce. I’ve never added butter, so I can’t tell you if it’s better that way. Paula Deen would say it is better that way!
Caroline Style Barbecue Chicken,  courtesy of Food Network Magazine
Ingredients
¼ cup yellow mustard
1/8 cup apple cider vinegar
1/8 cup packed light brown sugar
¾ tsp of mustard powder
1 tsp hot sauce
¼ tsp of Worcestershire sauce.
Process
Whisk all ingredients in a bowl and prepare a bone in chicken breast to grill. Sprinkle some olive oil over the breast and season with garlic salt and course pepper. Let the chicken breast sit in the sauce for approx 10 minutes.
Grill the chicken, basting with the mustard sauce during grilling.
Jen's dinner
          I think chicken can be tricky to get done on the grill so if the meat has nice grill marks but the outside seems to be close to burning, turn off one side of the grill and let the meat finish cooking from the heat of the grill. In the winter I’ve made this in the oven as well and it is equally as good.
I served it this night with steamed broccoli (steamed in the microwave or baked in a hot oven in the winter) with a little of the mustard sauce sprinkled on top of that. I made an artichoke as well.

 

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