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Heatwave Chicken

When it gets too hot to be creative in the kitchen I say “lets take this outside“-
I fire up the BBQ & stick everything on it-

In a large piece of heavy duty aluminum foil add;
La-Yu’s “Chili Oil
Trader Joe’s “21 Seasoning Salute
(It’s my new favorite spice mix- NO SODIUM, NO CALORIES, NO FAT & NO CARBS!)

IMG_0731 IMG_0732






Boneless skinless chicken breasts, but on the bone is fine too- more flavor.
Salt & pepper
Sprig of fresh rosemary on each piece of chicken
Lemon zest & a big squeeze of lemon juice







Wrap up this mixture then add another layer of heavy duty aluminum foil
My BBQ is gas & it’s so easy to cook with-
I had 2 burners on low & still got the beautiful grill marks through the foil
(chicken cook time; about 30 minutes)







I later added fresh corn that I’d previously soaked in water
(corn cook time; about 20 minutes)
Potatoes with a dash of olive oil & salt, cooked in foil
(potato cook time about 25 minutes)








A little 25 year-old Balsamic Vinegar from il fustino added to some freshly picked watermelon;
A refreshing summertime dessert!








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I’m in L-O-V-E with my new BBQ; Day #1










BBQ’d Chicken
1 package of hormone free, organic free range chicken pieces; with skin & bones, as you see above-

Savory Marinate-
In a big bowl mix together;
Earls Gone Wilds” BBQ Rub
Lea & Perrins” Worcestershire Sauce
A1” Steak Sauce (I have always ♥’d A1, just don’t ♥ steak…)
Cayenne Pepper
1 T. “Tapatio” hot sauce + a splash of “Tabasco” Sauce
Susie Q’s” Seasoning (Red label does not contain MSG)
il Fustino’s  Jalapeño Olive Oil
Coarsely ground Black Pepper
Just a splash of beer (or wine)
Mix, toss, turn & let sit for an hour or so-
when you’re about ready to grill, toss the chicken pieces around as you toss a salad.  Then let marinate drip off a bit before placing the chicken on the grill-  You can pretty quickly get some pretty grill “marks” going on, but to keep the chicken real tasty & tender I HIGHLY recommend you switch the chicken over to water-soaked wood cooking planks for about 15 minutes- A moment before removing from heat, pour about 1 T. Ojai Habanero Jelly over each piece for a little extra “kick“.

Organic Fresh Corn circles

Organic mini- “Yukon Gold” Potatoes

Fresh Corn on the Cob, cut into little discs-
While slowly BBQ-ing the corn, paint it occasionally with “Burnt Sage Butter

In a microwaveable bowl place;
about 1/2 c. water
7-9 Yukon Gold Potatoes

Sprinkle with salt, pour olive oil over them & fresh coarsely ground black pepper-
Par-bake the potatoes in the microwave, then finish them up on the BBQ, occasionally turning.

& last but not least…

Berry Cobbler…

I BBQ’D dessert in a black “Brazilian” baking dish;
I added about;
2 c. frozen raspberries (because that’s what I had- most any berry will do-)
I threw in about 2 T. cornstarch
Over the berries, I poured about 1/2 c. of “E. Waldo Ward & Son” Apricot Syrup
& a squeeze of fresh “Meyers” Lemon juice.

I added this as the topping;
2 handfuls of “Bisquick”
1 handful of “Swans Down” cake flour
I added about a 1/3 c Organic “Horizon” Milk (2%)
about 1/3 c. melted butter
dash of vanilla extract
pinch of cinnamon

I put it all on the BBQ with the lid closed & it thickened up & cooked beautifully-
It was delicious!

I hope you’ll try some of my BBQ recipes-
It’s enjoyable to be outside cooking + it’s been too hot to cook inside…



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Ojai Jelly BBQ Sauce

Tip (especially for you men out there that think you’re THE BBQ KING!)
I suggest that you try LOW & SLOW
Great things can’t be rushed! Take your time with low heat, & baste often.
It will come out more tender & delicious than ever!  You’ll love the input around the dinner table too!
Some meats (ribs) are great tenderized in pineapple juice overnight then BBQ’d with this sauce-


5 T. olive oil
1 small brown onion- chopped
7 large cloves of garlic, minced
2 cans (28 ounces each) “Organic Fire Roasted” crushed tomatoes
1 T. cayenne pepper
5 T. Worcestershire sauce
5 T. apple cider vinegar
1/2 c. unsulphured molasses
1/4-1/2 c. Ojai Jalapeño Jelly or Ojai Habanero Jelly
Coarse salt and freshly ground black pepper


In a medium saucepan over medium heat, heat olive oil.
Add onion and garlic.
Cook, stirring, until onion is soft and translucent, about 5 minutes.

Stir in all other ingredients & simmer until reduced by a third-
Stir occasionally. This will take about minutes.  Add salt & pepper to taste.

Working in batches, puree sauce in a blender.
Pour into jars & refrigerate for up to 2 weeks.
Great gift for Dad on Fathers Day!