Couples Indoor Cookout...

Bar-B-Q Chicken Breast & Atlanta Backyard Potato Salad


Atlanta Backyard Potato Salad

5 large potatoes, peeled and cubed ( the kind of your choice, I use idaho white )
2 ribs celery, chopped
1/2 large onion, chopped finely
3 hard-boiled eggs, 2 chopped and 1/2 sliced
2 heaping tablespoons sweet salad cubes,
1/2 cup salad dressing, (recommended: Miracle Whip)
1/2 cup mayonaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons yellow mustard
1 tablespoon sugar
1 teaspoon salt
Paprika, for garnish

Directions:
Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.


Saturday Park Day Bar-B-Q Chicken

Bar-B-Q Chicken Rub:
1/4 cup dark brown sugar
1 tablespoon seasoning salt
2 tablespoons onion salt
1 tablespoon garlic salt
2 tablespoons paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons lemon pepper
1 tablespoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, finely crushed
1/4 teaspoon cayenne pepper

Directions:
Mix all the ingredients well in a small bowl with your fingers.

Rub olive oil all over chicken and then massage the rub into the chicken and make sure its evenly coated then cover and place in refrigerator overnight or at least up to 2 hours.

When ready to prepare place chicken on a rack in 400 degree oven for 20 min. Then take out dip in sauce and place back in the oven for 10 min under 500 degrees.

Grandma Marys South Atlanta Bar-B-Q Sauce

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice or 1 tablespoon lemon pepper ( and cut out ground black pepper )
1 tablespoon Worcestershire sauce
Directions
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Grilled Cajun Chicken Pasta

1/2 pound linguine pasta
4 skinless, boneless chicken breast halves
1 & 1/2 tablespoon Cajun seasoning
1/4 cup butter
3 minced cloves of garlic
2 red bell pepper, chopped
2 green bell pepper, chopped
8 fresh baby bella mushrooms, chopped
2 green onion, chopped
2 cups heavy cream
1/2 onion
1 teaspoon dried basil
1 teaspoon lemon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 to 5 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, grill chicken in a grill pan for about 4 to 5 minutes on each side then finish for 15 to 20 min in 350 degree oven.
Saute the red bell pepper, green bell pepper, mushrooms and green onion in butter. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

GARNISH: With chopped fresh basil and grated parmesan

This was so, so good...My husband Kino and I loved the way the heavy whipping cream made the pasta so rich and the cajun seasoning gave it the flavor that complements the dish as a whole..

Please leave your comments after you have prepared the dish and let us know your opinion..

Thanks...

Kino & Misha