2 to 4 Chicken Breasts
1 Stick Butter, Melted (yup) for seasoning your pan)
2 Tablespoon Smoked Paprika
1 Tablespoon chili Powder
1 Tbsp. Sea Salt
2 Tsp. Black Pepper
1 Tsp. Dried Cayenne
2 Tsp. Garlic Powder
1 Tsp. Sugar
2 Tsp. Onion Powder
Mix all of these spices in a small bowl. This makes enough to season 2-3 chicken breasts. I like it on really thick so it makes a nice crust. You may use enough to season 1 breast and save the rest in an airtight container or make up a few for the week. They are great sliced and tossed on your salad, blackened chicken pasta or a grilled panini.
Seriously, take advantage of this grilling weather and cook this outside. I use our outdoor camp stove for this because it gets the cast iron HOT. Also, it's really smokey, so if you don't want your smoke detectors possibly going off while cooking then keep it outside.
Yes, you really should use that much butter. It makes it taste really good. However, you may substitute with a little EVOO. But please use some butter and live life on the edge.
Throw the slightly pounded out chicken in a Ziplock, season with the mix and marinate for 30 minutes (not necessary to wait, you may grill right away if you cannot wait) or throw in the fridge and cast iron it when your ready.
**Oh, and please don't overcook your chicken breast. They can be really juicy if done properly. Test with a thermometer. I pull mine off the skillet for my family at about 162-ish degrees, (depending on the thickness of the breast) and then let it rest a bit, say 5 minutes.
165 degrees is the Government's recommended internal temp for cooked poultry. But don't forget, when you take it of the grill it keeps on cooking which is why you often get dry chicken.
For me, this is what Flour Pot Kitchen is all about; family & friends celebrating life over a delicious meal prepared together. Watching everyone work in the kitchen, laughing, cooking, and creating memories makes my heart swell with joy.
It's fun mayhem in the kitchen with noodles a flyin', taster-spoons a dippin' and delicious fragrances filling the air. In the end, the meal comes together like magic. The commotion ends and all are ready to sit and enjoy the amazing feast that was just prepared by many hands.
For me, a perfect night.
On these warm summer days, it's nice to pull out a bucket of this tasty, refreshing homemade watermelon slushy from your freezer to cool you off. It only takes minutes to make, and a few hours to freeze. It's a healthy way to cool off your taste buds and get a serving of fruit!
You can reduce the sugar if your melon is super sweet or if you have a simple syrup use that instead of sugar. When frozen, scoop the granita out with a warm spoon, put in a pretty glass and sprinkle with fresh berries or lime zest, make a sno-cone for your kids or for a grown up version add a splash of Vodka or Seltzer, and sip away....
4 cups seedless watermelon chunks
1/2 cup sugar
Juice of 2 limes or about 1/4 to 1/2 cup
Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan covering with a lid or saran wrap. At the two or three hour mark take it out of the freezer and scrape with a fork or large spoon. Repeat process two more times. Store covered in the freezer until your ready to scrape away the heat with something cool to eat.
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.