The other day I thawed out some chicken thighs for a meal the next day. But with my new job responsibilities I didn’t have time to cook the chicken the next day. I didn’t want to put them back into the freezer so I needed to figure out some way to make them keep another day or so.

I had just made some corn bread pancakes with some buttermilk so I put the chicken in a bowl and covered them with the buttermilk I had left over and added about a 1/4 cup of Louisiana hot sauce.

So the next day I get home from work and the wife had already ordered pizza but I was craving something home cooked so I decided to throw this quick meal together. I pulled the chicken out of the buttermilk marinade, shook off the extra liquid and placed it in a baking dish with some sliced sweet onions.

I put that into a 400° oven along with another baking dish that had some Brussels sprouts, olive oil and garlic. I cooked both of those for about an hour, maybe a little less. I also boiled up some corn really quick.

This turned out to be a really delicious dish that required almost no work. The chicken was super moist and tender with a great flavor.

The pizza went pretty much untouched that night.

This recipe was submitted by a friend of The Rock and Roll Geek Show and host of The Homemade Hit Show, Tony Butterworth. Thanks, friend!

Tomatillo Salsa

Ingredients:

2 pound tomatillos, husked

1 cup chopped onion

3 teaspoon minced garlic

3 Serrano chili peppers

2 tablespoon chopped fresh oregano

1 teaspoon ground cumin

3 teaspoons salt, or to taste

1 teaspoon pepper, or to taste

2 chicken bouillon cubes

1 lime (juice)

5 tablespoons chopped cilantro

Cut the tomatillos and onion into chunks and add into a blender with the garlic.

Place blended tomatillo mixture into a pot and add the remaining ingredients except cilantro.  Cook for 10 to 15 minutes under medium heat. When finished, allow to cool then add the cilantro and an extra chopped raw Serrano chili (if you like it spicy).

Optional:

Red chili flakes to taste (Can add before cooking)

Olive Oil (Can add after cooking – add a little richness)

Mirin (Japanese cooking wine, can add a little before cooking – sweet)

Roasted Anaheim chilies

Tonight  I made a great dish called Ficase De Pollo (Cuban Chicken Stew). I make this about once a month. It’s pretty easy to make and there’s a ton of leftovers. It’s even better the next day.

Recipe after the photo

Ingredients:

4 packets of Sazon Goya (mexican spice)

Preparation

In a large pot, brown chicken and set aside.
On medium high heat, add onion, peppers and carrots to pan and cook till tender (about 10 minutes)
Add garlic and cook for 1 minute
Add Sazon Goya, cumin and stir
Add wine and cook for about 2 minutes
Add chicken, potatoes, olives and water
Cover and cook on medium low for about 2 hours.

Serve with white rice

add potatoes,

Michael Butler makes Barbecue Baby Back Ribs

Recipe

Ingredients:

2 slabs baby back ribs

Rub:
1 tbs mustard powder
1 tbs paprika
1 tbs dark brown sugar
1 1/2 tbs garlic powder
1 1/2 tbs celery salt
1 tbs cayenne pepper
1/2 teaspoon ground allspice

note: i used a store bought mix called Pappy’s Mix. Zataran’s creole seasoning is also a favorite of mine.

Sauce:
1 1/4 cups ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 teaspoon liquid smoke

1. Soak 1 cup hickory chips in water for 15 minutes
2. Trim membrane off bone side of ribs. Place on a baking sheet
3. In a bowl, combine rub ingredients
4. Set BBQ grill for indirect heat. Place Hickory chips on hot coals. If using a gas grill, place wood chips in an aluminum pan and place them on burner set to high. Set the other burners to medium. close lid and preheat for 15 minutes
5. Reduce burner under wood chips to medium and turn other burners off. Place ribs above burners that are turned off, bone side up. Cook 90 minutes, turning once halfway through.
6. Place a rack over a baking sheet . Pour enough water in bottom to just cover.
7. Combine Ketchup, molasses, vinegar, water, liquid smoke and some of the spice rub. Whisk together thoroughly. Mop ribs with sauce, using about 1 cup of the sauce.
8. Transfer ribs to rack and wrap tightly in foil. Place pan in preheated 250 degree oven for another 3 hours. Transfer to cutting board, tent with foil and rest 10 minutes.
Serve with remaining sauce on the side

As I do every year, here is the olive salad recipe that has been in my family for generations.

Recipe Follows

Ingredients:

1 10oz. jar Spanish Olives, drained
2 cans pitted black olives, drained
5 celery stalks
3 cloves garlic
5 Tbs. extra virgin olive oil

Instructions:

Chop ingredients coursely in food processor. Stir in olive oil and make sure all ingredients are mixed together well.

Michael Butler makes an Italian Chicken Dish called Pollo in Forno, also known as Oregano Chicken with Potatoes and Tomatoes. Recipe follows.

Ingredients:
1 chicken 3 to 3 1/2 pounds
1 pound potatoes
2 lemons
1 pound roma tomatoes
Salt and Pepper
2 cloves garlic
1/2 to 1 cup olive oil
1/2 tsp red pepper flakes
1/2 tsp dried oregano

Wash chicken and cut into 18 pieces
peel potatoes and cut them into slices 1/4 inch thick. Put slices in a bowl of cold water until needed.
Cut the tomatoes into slices less than 1/2 inch thick. Remove seeds.
Lightly oil a baking dish.
Preheat oven to 400 degrees
Layer the potatoes over the bottom of the baking dish.
Sprinkle the potato slices with salt and pepper, then pour the lemon juice over them. Make a layer ov chicken pieces over the potatoes. Put a tomato slice over each piece of chicken.
Finely chop the garlic. Pour the olive oil into a small bowl, then add the garlic, red pepper flakes, oregano and salt to taste. Mix very well with a spoon. Pour the sauce over the tomato layer in the baking dish. Place dish in the oven and bake for about 45 minutes.
Remove from oven, let stand for 2 minutes, then serve.