Barbecue Chicken (Bone-in), Roasted Zucchini and Beets, Israeli Cous Cous

Story:  I looked up the definition of “acquired taste” and found this:  “One that is unpleasant on immediate experience or is likeable only after being experienced repeatedly”.  Wikipedia says that “An acquired taste often refers to an appreciation for a food or beverage that is unlikely to be enjoyed by a person who has not had substantial exposure to it”.  Did you like coffee the first time you tried it?  Perhaps you enjoyed the smell or it made you feel ‘all grown up’ when you drank it at first and now it’s a critical part of your routine.  The Korean students visiting our school said that one of their favorite things about America was our breakfast.  Why you ask?  Because in Korea, their breakfast is the leftover dinner from the night before.  Tell that to your kids next time they complain about frozen waffles.

CHICKEN (Bone-in Breast):   If you don’t have time to make your own, I recommend finding one with the fewest ingredients and no chemicals.  They will all have some sugar in them but avoid the ‘high-fructose corn syrup’ if you can.  Also, some brands have a very strong smoky flavor which the kids often don’t like.

  • 1 1/2 cups of ketchup (add a couple TBS of water to it)
  • 1/3 cup of brown sugar
  • 1/3 cup of cider vinegar
  • 1/4 cup of molasses
  • 1/8 cup of Worcester sauce
  • Dash of garlic

Mix ingredients all together and pour/brush onto both sides of chicken, lift the skin up to get sauce directly on the chicken breast.  Lay chicken on foil-lined baking sheet or dish and bake at 400 for 30 mins (chicken temp 160).  Take chicken out and cover with foil to continue cooking while you get the rest of dinner together.  This chicken will be unbelievable moist!

ZUCCHINI:  I usually use the regular sized zucchini but bought the little ones this week. 
They tasted a bit ‘woody’ so I think I’ll go back to the longer kind.  Slice the ends off the zucchini and then slice pieces into about 1/2 inch thick (you can also use a peeler to get off some of the skin).  If the zucchini is very thick you may want to slice it once long ways before slicing each piece.  Place into a baking dish and toss with a little EVOO, salt/pepper and rosemary.  One bowl for prep, baking, and serving – the beauty of roasting veggies!  Roast with chicken at 400 for 30 mins. or until cooked through. Careful not to let them get mushy.

BEETS:  I had some yellow and red beets this week.  Peel them like a potato, chop into cubes and place them in a baking dish.  Toss with EVOO, salt/pepper and rosemary.  Bake with chicken at 400 for 30 minutes or until cooked through.  I swear these have a very mild flavor and consistency – perfect for kids.

ISRAELI COUS COUS (Quick Version):   I needed to make this fast so I skipped frying the onion first.  I mixed 1 cup of Israeli Cous Cous (basically tiny pasta) into a pot with a drop of EVOO and stirred for a few minutes on medium heat.  Then, add 1 1/2 cups of water, salt/pepper, dash of garlic powder, and cover for 8-10 mins.  I added some parsley in a tube from the fridge for color.  The kids LOVE this dish – always a good time to try a new veggie!

SALAD:  Wash some Romaine leaves.  Make sure salad is DRY, use paper towels or a dishtowel.  My mom always wrapped her cleaned lettuce up in a clean dishtowel to stay dry and fresh.  Add tomato for color and some balsamic vinaigrette.

What Can Kids Do?

Did You Know: 

  • The origin of BBQ has not been confirmed.  Some say it originated out west in order to feed a large number of cowboys with a cheaper piece of meat by cooking it at a very low temperature for a very long time (5-7 hours).  Others say it originated from France where the french words “barbe- a- queue” means “from snout to tail” in English.  Another theory is that BBQ comes from a nineteenth century advertisement for a combination whiskey bar, beer hall, pool establishment and purveyor of roast pig, known as the BAR-BEER-CUE-PIG.
  • Beets:  The New Spinach:

2 responses to “Barbecue Chicken (Bone-in), Roasted Zucchini and Beets, Israeli Cous Cous

  1. Chef Hymie Grande ( ) is the first and only bottled BBQ sauce to carry the seal of the American Diabetes Association on the label. It has no high fructose corn syrup, no processed sugar, it is all natural and vegan friendly. It is produced by Jamie Failtelson, a.k.a. Chef Hymie Grande of Carlstadt, NJ. 5% of proceeds go to the American Diabetes Association.

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