March Madness Munching

If we had a Whole Foods Market in Kalamazoo I would tell you to drive there immediately to gaze at the natural, grass-fed chicken breast just waiting to be turned into a delectable cheese covered

Heather Holland

grilled sandwich. Fresh chicken is far superior to the frozen, genetically modified, pre-formed patties found in cafeterias on campus, which come complete with faux grill marks painted on in the factory.
When meat is going to be the centerpiece of a dish, spend a little extra to get the best piece of protein available. For this menu, splurge on the chicken breast and save on the ground beef. Your friends won’t taste the difference.

Grilled Barbeque Chicken Sandwich
4 boneless, skinned chicken breasts, 6 to 8 oz. each
8 slices real cheddar cheese (not processed Kraft singles individually wrapped in plastic
4 Kaiser buns
Marinade:
1/4 c. vegetable oil
1/2 c. red wine vinegar
1 c. smoked flavored BBQ sauce
Toppings:
Mayonnaise
Shredded iceburg lettuce
Sliced tomato
Onion straws (see recipe below)

Marinade chicken breasts (at least four hours; best if marinated overnight). Grill chicken about 8 to 10 minutes on each side. Baste chicken with reserve marinade while cooking.
Place two slices of cheese on each chicken breast after chicken is thoroughly cooked. When the cheese is melted to your desire, remove from grill. Spread mayonnaise on both sides of a Kaiser bun. Top with onion straws, chicken, tomato and lettuce.

Onion Straws
1 large onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour. Combine dry ingredients and set aside. Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, shake off excess, and drop into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until all onions are cooked.

Oven Roasted Steak Fries
5 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon steak seasoning blend, such as Montreal Steak Seasoning

Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in a very hot oven for 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.

Richard Lester’s Super Fantastic Cheese Dip
1 lb of taco meat
1 ½ blocks Velveeta cheese
1 jar salsa
2 packets taco seasoning
Nacho chips

On stove, cook taco meat with one seasoning pack. Melt cheese in microwave.
In crock-pot, stir together cooked meat, melted cheese, salsa and remaining seasoning pack. Keep warm and serve with chips.

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Posted by HeraldAdmin on Mar 19 2009. Filed under Recipe, Weekend Scene. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Cody Kimball
Web Manager: I'm a Communication Student at WMU, a SCUBA Diver, Boater, Ordained Minister, Notary Public, Web Designer, Film Maker, DJ, and of course a Journalist. Born and raised in Port Huron, MI and a graduate of SC4. http://www.codykimball.com