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Menu Plan for Summer I: Week 6, Sunday

Barbecued Chicken with Lemon and Herbs
American Potato Salad
Cucumber Salad

Cooking time:  45 minutes & 20 earlier       Cooking schedule: see below for instructions

          A classic summer dinner - with a twist, of course. The chicken should be prepped early in the day and allowed to marinate to let the lemon and herbs add their flavor.  Start the cucumbers when you prep the chicken.

Barbecued Chicken With Lemon and Herbs

Total time: 60 minutes       Prep early in the day or the night before 
    If you want cold chicken leftovers, do a whole chicken, otherwise just do your favorite pieces.  The herb mixture is enough for a whole chicken.  If you do the equivalent of half of a chicken (2 thighs and 2 legs would be my choice) cut the herb mix in half.  If you don't have all of the herbs, just leave them out rather than use dried.  If you have no fresh herbs, substitute 1/4 the amount, dried.  

chicken herbs Ingredients:

chicken herbs cooked Instructions:

Traditional American Potato Salad

Total time: 30 minutes  
    I know one is not supposed to mess with a classic, but I lightened it up a bit substituting yogurt for some of the mayonnaise.  I use Dijon mustard because regular yellow salad or ballpark mustard is not available here. If you use salad mustard, I would use 4 tbs, rather than 3. This is enough for 2 meals.

Traditional American Potato Salad Ingredients:

 Instructions:

Note: The yogurt adds a nice, tangy flavor and keeps the calories down a bit.  If too thick you can thin with a bit of milk or cream or olive oil.

Creamy Cucumber Salad

Total time: 16 minutes     divided: 8 minutes,  wait 4-10 hours, 8 minutes
    Another summer classic, this is loosely based on my mother's recipe - which was her mother's.  She used cream, I use yogurt but the taste is surprisingly similar.  I can't be real specific here - I never measure and it depends on how big the cukes are, etc. But this is an easy 'taste and adjust' salad.  Just play with it until you like it - you really can't screw it up (unless you try to hurry)

Creamy Cucumber Salad Ingredients:

 Instructions:

This will keep a week, but it never lasts that long at our house.

Cooking Schedule: 30 minutes early, then 45 easy minutes cooking
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small bowl (used 2X), dish for marinating chicken,
film, medium bowl, small plate, weight, strainer,
small saucepan with lid, steamer in medium
saucepan, barbecue grill

Earlier in the day:
Chop herbs
Mix herbs with lemon, oil
Loosen skin on chicken, put herbs under skin
Put remaining herbs/oil on chicken, cover, refrigerate
Peel onion, stud with cloves, put in bowl
Slice cucumbers
Layer cukes, salt, on top of onion
Add plate, weight, set aside (room temperature)

Dinner time:
Turn on/light barbecue grill
Remove chicken from fridge
Start to cook chicken
Slice potatoes, steam
Cook eggs
Drain, rinse cuke's - discard onion
Squeeze cukes gently to remove liquid
Rinse, wipe bowl, return cucumbers to bowl
Make cucumber salad, taste, adjust
Turn the chicken
Remove potatoes. add oil
Mind the eggs
Make the dressing for potatoes
Finish potato salad
Move chicken off direct heat
When it's done... Serve all and eat!