|Frank Fox's Southwest Chicken|
by Frank Fox
I know many vets are great cooks. They knock the socks off of family and friends who are graced with their efforts.
The sheer diversity of veterans from all areas of the U.S. tells me they have to be producing some tasty meals, or desserts.
Many have specialties like Chili (Yankee or Southern), fried fish (catfish is my specialty), any kind of beans (I prefer Navy or Pinto), and chicken that's roasted, baked, grilled, in soups, and wings ... the possibilities are endless. I also like to do ribs.
I find cookouts with family and friends is good for the soul -- you get to impress them, and they smile when they see you. I will give you a sample recipe:
Frank’s Southwest Chicken:
Tip: Take it from an old Corpsman, always take chicken very seriously. Keep everything clean. If you use a kitchen towel, only use it for the chicken and then throw it into the wash. And do wash your hands frequently.
What You Will Need:
Boneless, skinless chicken breasts. (buy as many as you want to serve)
1 gallon Zip Loc bags
Worcestershire sauce (a dash or two)
Chili powder (a dash or two)
Tip: I always use Gebhardts Chili Powder for Chili, Enchiladas, and well, any Mexican food. It is not as salty as other brands, and you'll have less of a problem with indigestion.Your favorite Chicken Rub. (I use a rub made by Fiesta, 6 oz. bottle)
Cheddar cheese, cut into strips
Avocado, cut into wedges
Using a gallon zip lock bag, insert one breast at a time into the bag. Then find a firm spot on your counter, and with a meat hammer, (or other suitable type mallet), pound the breast to an even thickness all over. (It will cook uniformly and it all gets done the same that way).
Dip the breasts in the mixture and get each of them good and wet.
After dipping, sprinkle your favorite Chicken Rub liberally on both sides.
I use a gas grill for convenience, but I have also cooked the chicken over charcoal, and in the house oven. Personally, I prefer the grill.
Make sure to coat the grates with oil. This will prevent any sticking and it helps to put the grill marks on.
Put them on a platter.
If this works well for you and you like it, I have a roasted chicken recipe that you can do in your sleep. It takes 2-1/2 hours at low temp and you never touch it. I just leave it alone and go mow the yard, or take a walk.
US Navy with USMC
August 1964 – August 1970 (6 years 1 month)
More Articles by Frank Fox:
The White House Christmas Card
War: Some Are Better Prepared
The Marine and the Cure
More Thoughts on War and Youth
Opinions, Thoughts and Feelings
A Different PerspectiveA Worthy Rebuttal to Mr. Garrison
“I am only one, but I am one. I can't do everything, but I can do something. The something I ought to do, I can do, and by the grace of God, I will.” ~Everett Hale
Feel free to comment on this post. You are also invited to write about anything you want to share. Memoirs From Nam is YOUR blog. You are writing America's history.