Stove Top BBQ Chicken, Corn on the Cob and Baked Potatoes

Since the weather decided to skip spring and dive head first into summer, I decided to make Barbecued chicken today.  I love barbecue, and I love any excuse for corn on the cob.  Sadly, we don't have a grill (or a place to put one right now, haha!) so I have to make the BBQ on the stove, like some kind of savage.

First of all, gather your ingredients.

I used 4 boneless, skinless chicken breasts, sliced thin.  The amount of spice and sauce below would work for 2 average sized boneless, skinless breasts.

1 tbsp. olive oil
1 tsp. chili powder
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. dried oregano
½ tsp. kosher salt
Cayenne Pepper to taste
½ c. barbecue sauce


Mix the olive oil, chili, garlic, and onion powder, salt, oregano, and cayenne pepper together.  Coat the raw chicken in the mixture, and place them in a hot skillet.  Ideally, cast iron would be best,but a large frying pan will work, too.  Use a little olive oil or cooking spray in the pan.

Heat medium high and heat chicken on both sides until thoroughly cooked.  Then, coat one side in BBQ sauce, cook for about 2-3 minutes, flip and repeat:

While the chicken was cooking, I also brought a large pot of water to boil for the corn.  I've never really timed how long it takes to cook corn on the cob.

Cat help is a must.

I'm guessing it takes between 7-10 minutes.  Probably not even that long.  I tossed two russet potatoes in the microwave for 5 minutes, let them rest for a minute, and put them back in for another two minutes.

Yum!

Sweet & Sour Pork with Brown Rice and Veggies

I've been on an Asian Inspired kick lately.  Most likely because my fiance and I are in uber savings mode, and eating out isn't in the budget, but I am jonesing for a good trip to the Hunan Buffet.

One of the recipes I tried out this week was Sweet and Sour Pork. (click here to see a picture of the actual dish I made because I'm not able to upload directly to my blog right now).

First, I banged out some sweet and sour sauce using this recipe.

I cooked about two cups of brown rice according to the directions on the package.

Then, I neatly cut medium sized, thin four pork chops (trimmed of fat) into cubes, mixed them with a pre-packaged mix of corn, carrots, peas and beans.  I half'ed the recipe for the sweet and sour sauce again, and mixed it in as the pork started to brown,along with a bit of garlic, salt, pepper and crushed red pepper.

Once the pork was finished cooking, I served it over the rice and topped it with the sweet and sour sauce.

Fiance liked the meal quite a bit.  I always forget that brown rice takes FOREVER to cook, so the pork was a little bit more "done" than I would have liked, but the sweet and sour sauce was really, really good.

We got 4 good sized (complete meal sized) portions out of this recipe.

What are you eating today?