So about a week or so ago I posted that I was going to be doing the 30 Day Blogging Challenge. Well turns out, I have commitment issues and don’t want to do it anymore. Not because I can’t but because I simply don’t want to. I got bored with it way too quickly. And once I get bored with something that has some what of a deadline I just get irritated and frustrated for the remainder of the time. So instead of nagging myself into finishing it I’m just going to quit it all together. This probably explains why I have yet to actually start any kind of workout program, which by the way is something I seriously need to do, but I digress. So yeah, I’m not doing the 30 day challenge anymore. It didn’t feel natural to me.
I like blogging about whatever the heck pops into my mind, when it pops into my mind. I’m not real keen to itineraries either or things with lots of structure. That is why I love being my own boss and will do my best to never (have to) work for anyone, but myself, ever again. I’m a free, independent thinker, who can also be slightly conservative. Any personality test I’ve ever taken has always shown that I’m equal parts introvert and extravert. Maybe just displaying either side a little too strongly at the wrong time! Ha!
So from here on out I’m giving you me, whatever that is. I promise to always be honest and speak out of love from my heart. I may not always be right, and I may not always have all the facts, or even make sense, but I also promise to admit when I’m wrong and accept it. I promise to always learn from others and to listen to every side of the story. I’ve always tried to live my life empathetically, and imagine walking in someone else’s shoes.
Mom and dad, I know you read my blogs, and I love it. I may not always have positive posts but I don’t want you to worry. I’ve survived a divorce and a miscarriage. And neither of those times did I ever feel like I was truly alone. So if a post seems a little depressing don’t freak out and stage some kind of intervention, just trust that I’m working through whatever it is with God. I’ve figured out how to manage the things that stress me and the steps I need to take to get through it.
I also wanted to let everyone know that I have signed up for Amazon Affiliates for my blogs posts as a way to make a little extra cash on the side. I don’t know if I have it set up right on my page but it’s there. (I may also sign up for an ad provider thing as well, I don’t know). I’d like to make enough money to at least purchase my own domain name for my blog. I don’t plan on becoming some kind of “Gadget of The Week” item hawker, although I will post about some of my favorite things in my blogs. I just won’t be posting just to advertise an item. I’m not going to promote anything I don’t actually intend on using myself. Anyway, I think there’s some kind of HTML coding or whatever and I’ll have to reteach myself how to do all that mess since I haven’t worked with it since my Myspacing days. Remember Myspace? Don’t you kind of miss it? I know I do. I miss finagling with the HTML codes and pimping out my own page. Oh well. I don’t miss the spam though.
::::Big sigh of relief:::: Moving on…
Now that my introvert self got that off her chest, my extravert side would like to share a dish that I made on Sunday. I posted it on Instagram (@thekajunkween), asked if anyone wanted the recipe, and I had a couple of takers. So here it is, Oven Bake BBQ Chicken from the Cooks Illustrated Cookbook. I highly recommend getting this cookbook for yourself or for anyone you know who loves to cook. There is a wealth of information in there that helps you make the dish perfect. Every. Single. Time.
Oven Baked BBQ Chicken Sweet and Tangy Oven-Barbecued Chicken (my bad!)
- 1 cup ketchup
- 3 tbs molasses
- 3 tbs cider vinegar
- 2 tbs finely grated onion
- 2 tbs Worsestershire sauce (I use this stuff all the time and for the life of me still can’t pronounce it right!)
- 2 tbs Dijon mustard
- 2 tbs maple syrup (the REAL stuff yall!)
- 1 tsp chili powder
- 1/4 ts cayenne pepper
- 4 (6-8 ounces) boneless/skinless chicken bewbs (LOL Just seeing if you were actually reading this)
- Salt and Pepper
- 1 tbs vegetable oil
- Now watch this video before beginning. You’re welcome.
- Preheat oven to 325, position rack to upper middle.
- Whisk all ingredients except salt and pepper and set aside (replay video now if you like, I just did). Pat chicken dry with paper towels and season with salt and pepper. (Replay one more time just to make sure this song is permanently stuck in your brain for the rest of the day).
- Heat oil in a 12in skillet. I used cast iron because it’s how I roll, and because its oven-safe. Heat on medium- high heat until it starts smoking. Add chicken and brown on both side. About 2 minutes if you want to get technical about it.
- Remove chicken (from skillet) and pour off any oil that was left behind. In same skillet add bbq sauce, scraping up all of those beautiful brown bits that were stuck to the bottom. Bring to a simmer over medium heat, stirring often, and cook for about 4 mins.
- Turn off heat, and add back to the sauce. Coating it oh so graciously. Spoon some sauce over the chicken so that it creates a deliciously thick layer while cooking. Or don’t, its your prerogative. Just don’t come crying to me when your chicken tastes funky. (Tried to come up with a clever funky chicken joke here but couldn’t, sorry.) Bake chicken for 10-14 mins, or breasts register 130 degrees… or until juices run clear. For me it was closer to 14-15 mins, but you do you.
- “Using pot holders (because skillet handle will be hot) remove from oven.” It actually says that in the cookbook. And while I rolled my eyes at this obvious instruction and thought “What idiot just grabs a hot skillet out of the oven with out a mitt?” Oh yeah, thats right, me! I’ve grabbed a cookie sheet without an oven mitt before. Good times I tell ya! Fun for all! So take it from me kids, oven mitts are essential!
Adjust oven rack WITH AFOREMENTIONED POT HOLDERS to just 5 inches from broiler. Broil chicken for 5-10 mins, 160 degrees. Transfer chicken to a platter and let rest. Meanwhile, stir sauce left in skillet to combine then pour into a gravy boat or small bowl. Serve chicken with extra sauce on the side.