BBQ Chicken

2 chickens in pieces
11/2 cups brown sugar packed
21/2 tablespoons dry mustard
2 tablespoons paprika
11/2 cups ketchup
1/2 cup wine vinegar
4tablespoons worcestershire sauce
1/2 cup water
2 dashes Tabasco

Mix marinade, adding wet ingredients to the dry. Marinate chicken for a few hours. Bake at 325 uncovered for an hour. Finish by searing under broiler.

Recipe by Roz Garber (Thanks, Ima!)


Quinoa, Green Bean and Corn Salad with Chicken

1/2 cup quinoa
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard

Cook quinoa using directions on the package. Drain; cool.  Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.

Mix quinoa, chicken, and green beans in large bowl; add corn and green onions.  Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.

Recipe adapted from

Roasted Chicken

Chicken, with bones
oil (canola is fine)
salt, pepper, paprika (basil and/or dill or thyme or anything)
Coat the chicken with the oil, sprinkle with seasoning. Bake for an hour or a little more if needed. You can but a whole chicken, not cut up and it is really good this way. Bake it with the legs facing up. Before you season the whole chicken, rinse out the inside. It is so good and less expensive than buying it cut up

Recipe by Leah Hersh

Chicken in Corn Flakes

 cut up chicken (1)
1 and 1/2 cups of corn flakes
a little oil
salt, pepper, garlic powder
Combine flakes, garlic powder, salt and pepper in a bowl. With a paper towel or your hand, rub the oil on the chicken. Roll the chicken in the corn flake mixture. Place in pan and bake at 350 for an hour to 1 1/4 hour, or until done.

Recipe by Leah Hersh