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Crock Pot Chicken Breasts By Kent Whitaker First let me say that I am sorry for the non-traditional recipe. However, it will make sense as you read on. For the most part, Ally and I use our crock pot for stews, chowders, soups, etc, but we have been sick. I'm talking “please. please, please, make this go away” sick. This weekend we had just about all of the chicken soup we could handle and were were not yet to the burn the throat and nostrils out with hot wings, so we split the difference. Ally woke up, walked to the kitchen and said, “We have four chicken breasts ready to go. Get in the kitchen and figure out what’s for dinner.” She crawled back into bed and drifted off to cold land. I drank a shot of cold meds, followed by a Dr. Pepper and a cough drop, and evaluated the situation. We had not eaten a real meal in three days and were starving. However, dinner was hours away, so I grabbed the crock pot. I tossed in the breasts, added some chopped onion and butter as Ally walked in the kitchen looking for some lemon-lime soda. She looked at the crock pot and reached in the fridge and grabbed the salsa, minced garlic, lemon juice, and some more butter. I reached over and grabbed some salt and pepper and sprinkled some over the chicken in the crockpot and gently made sure everything was coated evenly. Ally turned it on low, I put the lid on, and we headed back to the bedroom. The meal was wonderful and full of flavor. And, to make sure I was just not having some sort of dream from the fever, I had a left over piece for lunch the next day. It was just as good. So if you are looking for a crock pot recipe that is a no-brainer, I suggest getting a horrible cold, taking lots of over-the-counter meds, and cooking some chicken with whatever you have in the fridge. It worked for us! Like I always say, you will be amazed by what you can cook with the simple items you already have in your kitchen. Oh, one more thing! You may need to wash your hands after reading this... You don't want to catch this cold. Until next time, have fun at the dinner table. The Deck Chef just got...faster!! Listen every weekend for Racing Edge Radio on ESPN Radio 1370. Kent and Ally host Racing Edge Radio complete with tailgate recipes, racing updates and driver interviews!! You can visit Kent online at www.thedeckchef.com or www.racingedgeradio.com or www.myspace.com/thedeckchef for his latest books, signing info and more. Look for Kent & Ally’s recipes, cooking tips and tricks every month in The National Barbecue News and other publications. Chicken Salsa
Grilled Lamb Chops with Green Chile Pesto Fire Up The Grill I love grilled lamb chops. They pair nicely with this flavorful pesto. You can add heat by using jalapeno and habanero. Or you can tone down the heat by using poblano chiles and mixing in some Anaheim, or bell pepper. Roast the chiles over a hot grill, or if you can use my Stovetop Chile Roaster. When the skin on the chiles begin to blacken, put the peppers in a paper bag to cool off then peel off the char and pull out the seedpod and stem. I’m fortunate because I have access to excellent New Mexico chiles, which are flavorful and have great heat.
Prepare a hot grill. Season the lamb chops with salt and pepper. Mix the lemon juice, olive oil, rosemary and garlic and pour over the chops. Cover and refrigerate for 30 minutes to two hours. While the lamb chops are marinating, place all of the ingredients for the Green chile pesto in the food processor and pulse until you have a paste. Cook the lamb chops for three minutes, then turn and cook for three more minutes for rare (135°). If you want the lamb cooked more keep it on the grill for two more minutes. Serve.
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