I’ve been experimenting with my broiler again. Unfortunately I have an old electric range so I don’t get the browned bubbly results I always imagine but the chicken still came out fantastically. It took longer than I expected, I assumed the broiler would work a little quicker. Anyway, here is my recipe for today!
Place chicken breast on foil lined pan and broil 4 inches from broiler for about 8 – 10 minutes. Flip over pieces and continue cooking about 5 more minutes. Flip back over and spoon some bbq sauce over the top. Broil another 3-4 minutes; flip and repeat on other side. I flipped back to the top side and added a bit more sauce. I was hoping the sauce would stick a bit more but the chicken was so tender and juicy that I really can’t complain about a thing.
So I have been talking for the past two days about my ribs. I liked the rub, could have maybe been spicier and maybe I should have used more; I did after all have over 5 pounds of spare ribs. The sauce however balanced out the spiciness perfectly. As I mentioned in my first post I baked these; not my usual choice for ribs but I needed something I could do unattended for several hours without worry of my fire going out or the meat being over cooked.
I was using up the last of a package of ground beef and decided a little meatloaf sounded good. I just had about 12 o.z. of beef left so adjust this to your liking if you want to make more, but the jalapeno was a great touch and we really enjoyed our lunch with a augratin potato too.
12 o.z. ground chuck
1 clove garlic – minced
1/2 tsp black pepper
1/8 cup diced fresh jalapeno
1/8 cup diced onion
1/4 cup tomato juice
1/4 cup coarse bread crumbs
Combine all ingredients in medium bowl. Form into a loaf and bake at 350 degrees for about 40 minutes. I like to top mine with ketchup or bbq sauce and bake a few minutes longer.
I actually sprinkled a little brown sugar on top of the ketchup for this one. It makes a great compromise at our house as I prefer the bbq and Charles prefers ketchup.