Lunchbox Corn Dogs

Lunchbox Corn Dogs

These mini corn dogs are simple to make and easy to pack in your lunchbox.  When you are tired of the same-old sandwich, try this recipe.  It brings a little sunshine to the middle of your day.  P.S. feel good about these corn dogs- they are baked, not fried!

1/2 cup of melted butter

2/3 cup of sugar

1/4 cup of honey (be sure to spray the measuring cup with non-stick spray for easy removal)

2 eggs

1/2 t salt

1 1/2 cups of flour

3/4 cup of cornmeal

1/2 t baking powder

1/2 cup of milk

4 hot dogs (sliced into thirds)

https://youtu.be/SXRcxvK3t0Y

Preheat oven to 400 degrees.  Mix the first five ingredients thoroughly.  Add flour, cornmeal, baking powder and milk.  When combined, pour muffin mix into a well-greased muffin tin.

Place the cut hot dog in the center of each muffin.  Bake in oven for 10-15 minutes.  Cool before packing in your lunchbox.

 

 

 

 

 

Summer Grilled Chicken

Summer Grilled Chicken

It’s time to give your oven a break and cook outside.  Instead of roasting a whole chicken, I’m going to grill it.  Better yet, I’m going to grill it over a skillet of potatoes and squash so that the juices from the chicken can flavor the vegetables as it cooks.  PS- you will need two bricks for this recipe, I’ll explain why in a bit…

Ingredients:

1 whole chicken, rinsed and patted dry

1 cup of butter, softened

3 Tbsp of kosher salt

3 Tbsp of celery salt

2 tsp of crushed red pepper

1 lemon, juiced

2 lbs of red potatoes, quartered

1/2 yellow onion, sliced

1 yellow squash, cubed

1 zucchini, cubed

fresh basil for garnish

Directions:

Preheat grill to 350 degrees.

Combine butter, salts, crushed red pepper and lemon juice.  Set aside.

Prepare the chicken by separating the skin from the meat.  Stuff the chicken with the butter by using your hand to place the butter under the skin.  Set aside.

In a large skillet, combine potatoes, onion and squash.  Drizzle with olive oil.  Place on the center of the grill.  Nestle two foil-wrapped bricks on either side of the skillet.  Straddle a wire rack over the skillet, resting on the bricks.  Place chicken on top of the wire rack so that the juices from the chicken flavor the vegetables as they cook.

Grill at 350 degrees for 1 hour or until the internal temperature of the chicken reaches 160 degree.  Allow the chicken to rest before carving for 10 minutes.  Garnish vegetables with fresh basil.