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Menu Plan for the week of June 21, 2013:  Sunday's Recipes

Barbecued Chicken Thighs
Warm Potato Salad with Green Beans

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

       The Potato Salad is for 2 meals - we'll finish it on Tuesday.  Chicken thighs are great for an easy barbecue.  We left the skin on for cooking - remove or eat as you choose.

Barbecued Chicken Thighs

Total time: 35 minutes
   We didn't marinate the thighs but basted with barbecue sauce, like we would for proper Barbecued Chicken. Divide the sauce in half so you have some for dipping.

Barbecued Chicken Thighs Ingredients:


Warm Potato Salad with Green Beans 

Total time: 30 minutes
     Bacon and cider vinegar add the traditional flavors of Hot German Potato Salad.  The green beans and celery round it out, making it a great accompaniment to grilled meats.  Serve warm or room temp...  Or even right from the fridge!

Warm Potato Salad with Green Beans Ingredients:


Cooking Schedule: 35 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small saucepan, large saucepan with steamer basket
and lid, large skillet, barbecue grill

Turn on/light barbecue grill
Put water on medium high heat for potatoes
Rub thighs with oil, sprinkle with salt, pepper
Start to cook thighs
Cut potatoes, add to steamer basket
Top, tail, cut beans, add to steamer basket
Put ingredients for BBQ sauce in saucepan, simmer
Fry bacon in skillet
Remove half of sauce, add oil, baste chicken

Chop onion, celery
Turn bacon
Turn chicken, baste
Remove bacon, drain fat
Add onion, celery to skillet, sauté
Remove beans, potatoes from heat when done
Add stock, vinegar to celery, onion, boil
Baste chicken
Dissolve cornstarch in water, stir into skillet, thicken
Add beans, potatoes, stir to combine
Crumble bacon, add, stir, put in serving bowl
Baste, turn chicken
When chicken is done, remove
Serve with remaining barbecue sauce on the side

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