ANOTHER GOOD RECIPE

By: Ron Mc Coy

Today I was working around the house here in Queen Creek Arizona doing all kinds of important things. Like checking the local time and temperature to see if it had gotten over 105 degrees yet and counting my socks, stuff like that, I even hollered down to my horse, Lefty, to see if he wanted to go for a ride and got no response whatesoever. I had the radio turned on to some kind of talk show with two people talking and laughing all the time about absolutely nothing when the phone rang. It was Karen asking what I was going to fix for dinner. It was my turn to do so as I wasn’t working and all that. I fumbled around about that one and said it was going to be a surprise. When I hung up, I realized that I would have to come up with some thing special.

I shut off the radio as it was all I could stand and got the CD player going with some Southwestern music. Indian drums, flutes and such, then set out to fix some Colorado Chicken and Pasty potatoes.

I’ll tell you how to fix the dinner, but you’ll have to get your own Indian drum and flute music to set the mood.

Get some boneless, skinless chicken breasts getting as many as you think your ranch crew will eat. Wash them off and lay them on a plate. Sprinkle on a little meat tenderizer, then take a fork and punch the chicken breasts about l/2 inch apart on each side. Then place them in a covered bowl, adding Italian dressing to each layer to marinate them. Marinate them for at least three hours, turning the covered bowl over one time after the first hour and a half. This way they will marinate good top and bottom.

After getting the chicken in the refrigerator for three hours of marinating, get some baking potatoes (we prefer the smaller ones). Again as many as you need to feed your ranch hands. Wash them off and then dry them. Spray with olive oil and sprinkle with lots of salt. Get that fork out again and punch them about l/2 inch apart all the way around and cook them for about l l/2 hours at 400 degrees.

Start your coals on the grill. I still like to do it the old way over an open fire or on a charcoal grill. On the charcoal grill I use 25 briquettes for three to four chicken breasts. When the briquettes are really gray, I spread the coals out and cook the chicken close to the fire for about five minutes to seal the juices in. Then raise the grill up about four or five inches above the charcoal. I usually cook them for about 35 minutes, turning them over only once.

If you have some Italian dressing from the marinade left, I pour it over the chicken while it’s still on the grill, after the turning.

Cole slaw and biscuits are my favorite side dishes, but corn on the cob and a garden salad would fit in real nice, too.

Well, I’ve got the grill started and I just hollered down at my “goes anywhere, does anything” horse Lefty. I got absolutely no response from him as I expected. Will enjoy this dinner tonight as I hope you try it and do the same.

Life is an adventure, so is this Colorado chicken and Patsy potatoes.

Ron Mc Coy
rksmccoy@earthlink.net

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