I’m a bit off on my posting schedule. The last 2 days, I’ve sat down to write a post, and nothing coherent would come out. Words – yes – but did they make much sense? No. So here it is, Wednesday, and I still don’t really have anything to say. Maybe I’m having a bit of writer’s block. But it’s a new month, so a new cookbook of the month needs to be announced.
And I’ve chosen to do things a little different this week. I’m actually featuring the first recipe from the cookbook of the month for July – announced below – instead of on Friday. Since Friday is a holiday here in the US, I thought I’d do something patriotic, so the cookbook of the month recipe is coming a little early this week.
Last month’s cookbook – Vegetables by the Culinary Institute of America was a surprise winner. I love vegetables, but didn’t really know how much I would like a whole cookbook about them. Well, this book has proved me wrong. There were a lot of basic recipes in the book, as well as ways to prepare vegetables that I had never seen before. It also has many recipes with vegetables I’m not as familiar with, so I’m hoping to try some of those out. I’m keeping this book out through the whole summer and fall as the fresh, local vegetables really start to show themselves. I loved every recipe that I have tried before, and I’ll never forget those Cheddar Corn Fritters. And now I really want to check out other cookbooks put out by the Culinary Institute of America, because this one is becoming a fast favorite.
Recipes made from Vegetables:
Green Beans with Frizzled Prosciutto and Gouda
Cheddar Corn Fritters
Caramelized Onion Pie
I really couldn’t decide on what to chose for this month’s cookbook. As much as I want to buy a new cookbook, the extra costs for groceries and gas are cutting into any spare change I have. Plus, I still have lots of cookbooks to get through before the end of the year. So I chose one from my shelf. Which actually wasn’t so bad, because it is a fairly new addition. In fact, I hadn’t even added it to my list of cookbooks. July’s cookbook of the month will be Southern Living 2007 Annual Recipes.
I think I’ve said this before, but I’m usually a pretty smart shopper. I check prices, buy on sale, and if there is something I really want but know I don’t really need, I’ll go home and think about it for a day. If I still can’t live without it, then I’ll probably buy it, but usually, I forget all about it by the next day. But I’m a sucker for cookbooks. Especially if you send me one of those advertisements in the mail, going on and on about how good your cookbook is. Then they stick in the photos of amazing food that looks so good that you can’t pass it up. Plus a free gift if I send in the card to order the book in the next 10 days? I’m a sucker. What can I say. But sometimes, the cookbook looks so good that there is no way to pass it up.
That’s what happened when I ordered this cookbook. I’ve never bought a Southern Living magazine before, but the recipes featured in this advertisement looked and sounded like recipes that I would love. And Southern Living is run by the same company as Cooking Light (I think), so I figured I couldn’t go wrong. I ordered the book. And so far, I’m glad I did!
I’m actually cheating a bit, because I made this recipe several weeks ago, before this book was even chosen as the cookbook of the month. One of my best friends in the whole world was in town to visit, and she was coming over to spend a few hours with me. I told her I’d make dinner. I wanted to keep it simple so that I wasn’t in the kitchen the whole time. This recipe jumped out at me as the perfect one. I prepared the chicken at lunch that day, and when I got home from work, all I had to worry about was the side dish. My husband grilled the chicken while we caught up, and we were able to enjoy a delicious meal.
If you haven’t used chicken thighs yet, you really need to. They have so much more flavor than chicken breasts, and are very affordable too. I thought the sauce was very delicious, and my husband raved about it – but then again, he loves anything saucy!! But if you are not a mayonnaise fan, I wouldn’t try this. You can taste the mayonnaise. I like mayo, so I liked this sauce. A very easy, and flavorful meal!!
Grilled Chicken with White Barbecue Sauce
from Southern Living 2007 Annual Recipes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 chicken thighs, about 3 lbs.
White barbecue sauce (recipe follows)
Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill for 4 hours. Remove chicken from bag, discarding bag.
Grill chicken, covered with grill lid over medium high heat for 8 to 10 minutes on each side or until a meat thermometer inserted inot thickest portion registers 180F. Serve with White Barbecue Sauce.
White Barbecue Sauce
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarsely ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish
Stir together all ingredients until well blended. Store in an airtight container in refrigerator for up to 1 week.