Totally simple summertime Sunday Roast including BBQ chicken, macaroni salad, and corn on the cob.
Macaroni salad: chopped cucumber, carrots, red onions, rice macaroni (gluten free), a drizzle of ranch dressing & a drizzle of balsamic dressing, freshly ground pepper.
Chicken breasts and thighs sprinkled with Montreal seasoning – baked in a 350-degree oven for approximately 60 minutes. BBQ Sauce: ketchup, lemon juice, tabasco, brown sugar, mirin – a sweeter BBQ sauce than last week’s spare ribs sauce and also a little hotter. Once the chicken was almost to temperature, removed the skin from the breasts (my daughter & son’s girlfriend don’t like the skin… it is a waste to put the sauce on the skin just to have it pulled off but I want to leave the skin on during the baking so it stays extra moist) and spread on the BBQ sauce – baked for an additional 10-15 minutes just to caramelize the BBQ sauce.
Sweet corn was on sale – this is our first corn of the summer. I laugh whenever I get sweet/white corn… when I was little and visiting my step-mother’s parents in Nebraska, they told me that white corn was Feed corn and they would only give it to the pigs. I always think of that when I am buying white corn for dinner!
Totally missed pictures of dessert – it was just too Yummy. My Heart made “cups” with croissant dough, baked them and filled them with berries topped with ice cream – YUM!!