Claire Robinson's Dry Rubbed Chicken

Wow! Sorry about the long wait, but I had some major camera troubles that I was barely able to solve!

Anyways, the last recipe I did was Dry Rubbed Chicken, courtesy of Claire Robinson. I had originally seen it on her show Five Ingredient Fix, then about a week later I saw it featured in a pop culture magazine. It was a sign! I had to try it!

Here is the ingredient line-up:
-3/4 cup kosher salt, plus 1tsp
-3/4 cup light brown sugar, plus 1 tsp
-3/4 cup white vinegar
-3 tbsp dry barbeque seasoning
-2 large bone-in, skin on chicken breast halves (about 2 1/4 pounds)


FAUX PAS
Only a few faux pas for this recipe! I didn't have kosher salt (and it slipped my mind in the grocery store) so I used regualr iodized. I know that kosher salt is bigger, and less refined than iodized, but I'm no salt expert. In the end, the chicken was quite salty, but not too salty to eat (and still very delicious!). Perhaps the iodized salt had something to do with it, or maybe it was sprinkling the remaining rub blend on top of the chikcen, as the blend is also full of sodium! All in all, it was still great!


Here's the judging (5best-1worst):
Ease: 2
Time: 3
Taste: 4

While it is really tasty, there is a lot of preperation, such as creating the brine, soakng and then rubbing plus baking.


Above: The line-up: Only FIVE ingredients!
Below:Finishing the brine with some BBQ seasoning!


Above: About to bathe for a few hours.
Below: All rubbed up and ready to bake!


Et voila! The finished product!


Devoured! Plated with Rhodes Bake'N'Serve White Dinner Rolls and Sauteed Apples!

Below is the picture found on the web for this recipe:

No Posts.

Sorry, haven't posted in a while. In all fairness, I have been away without steady internet access for two weeks. New posts coming soon (possibly tomorrow)!

Un-Fried French Fries

First recipe! I found the recipe for these Un-Fried French Fries in a Food and Family Magazine (distributed by Kraft). The Recipe was pretty simple, with only THREE ingredients! Here it is:
1. 1-1/2 lbs baking potatoes (~3 medium)
2. 1/4 cup Italian Dressing (Recipe calls for Kraft reduced fat)
3. 1/4 cup Cup Grated Parmesan Cheese (Recipe calls for Kraft reduced fat)

Surprisingly, this recipe came with no faux-pas! It was very simple to carry out and easy to bake! My fries required no additional salt, the dressing adds the saltiness along with other flavors!

My judging goes as follows (5 Best-1 Worst):
Ease: 5
Time: 4
Flavor: 4

Above: Mid-Preperation, just before putting them on the baking sheet!
Below: Finished product! Yum!

Below is the picture shown in the magazine and on the website for this recipe... how does it compare?

The Beginning

Just starting out, hopefully going to test some good recipes with minimal injury to my extremities, but we'll see. Looking forward to taste testing all the good recipes, I'll take suggestions, too!