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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.

 Ingredients:

• 4 chicken thighs
• 1 tsp olive oil
• salt, pepper
• Barbecue Sauce:
• 1/4 cup ketchup
• 2 tbs red wine vinegar
• 1 tbs soy sauce
• 1 tsp cumin
• 1/2 tsp dry mustard
• 1/2 tsp paprika
• 1 tbs olive oil

 Instructions:

• Sauce:  In a small saucepan gently heat all ingredients for barbecue sauce, except oil. 
• When warm, remove half of the sauce to a bowl. 
• Add oil to the bowl to make the basting sauce.
• Chicken: Rub thighs with oil and sprinkle with salt and pepper. 
• Cook thighs on barbecue grill for 25 minutes, turning once or twice. 
• Start basting after 10 minutes and baste 2 - 3 times.  They'll be done when they are nicely browned and the juices run clear when pierced with a knife. 
• Serve with remaining barbecue sauce on the side.

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!

 Ingredients:

• 4 potatoes, medium    enough for 2 meals
• 10oz (300gr) green beans
• 1 large onion 
• 1 cup chopped celery, 2 - 3 ribs
• 4 slices bacon
• 1/2 cup (4oz, 120ml) beef stock
• 1/3 cup (3oz, 90ml) cider vinegar
• 1 tbs cornstarch (corn flour, maizena) dissolved in 1 tbs water

 Instructions:

• Put a large saucepan, with a steamer basket inside and an inch of water, on the burner; medium - high heat. 
• Slice potatoes - the long way, first in half, then in half again.  Now slice (the short way) about 1/4 inch thick.  We are aiming for bite size so if you have a huge potato, adjust accordingly.  As you finish slicing add to the steamer basket. 
• Top and tail beans and slice into 1 1/2" (4cm) pieces. 
• Put on top of potatoes. 
• Cover and cook for 10 - 15 minutes after water is boiling or until done.  Stick a fork into a bean and a potato and taste to test. 
• Remove from heat, uncover and set aside. 
• In large nonstick skillet fry bacon, remove when crisp and pour off all but 1 tbs of fat. 
• Add onions and celery, sauté until tender, about 10 minutes. 
• Add stock, vinegar and bring to boil. 
• Dissolve cornstarch in water and slowly stir into stock mixture, boiling until thick. 
• Add cooked potatoes and beans stir gently to combine. 
• Add bacon, crumbled, and stir gently.
•  Put into a serving bowl.  Serve hot, warm or room temperature.

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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By Katie Zeller

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