Friday, July 8, 2011

Cooking with the Shaws: Barbequed Chicken and Squash Patties

I thought I might have a problem with my "Cooking with the Shaws" Project this week. I went to the grocery Monday and spent all of our weekly food budget but hadn't decided what to make out of the Shaw Cookbook so I didn't buy anything for that. One of the good things about this cookbook is that there are a lot of recipes that use things that I almost always have on hand. So, I picked Aunt Pete's Barbequed Chicken (p 137) and Linda's Squash Patties (p 202).

I love this barbeque chicken of Aunt Pete's. I also love that her comment on the recipe is that she was "not a good griller" and that is why she created this oven barbeque recipe. I'm not a good griller either, and so this suits me.

It's got a lot of ingredients but don't be scared. You're basically making your own BBQ sauce. I went ahead and made the whole recipe of sauce even though I was only cooking 3 breasts. I just jarred the rest and will use it later.

Here's what you need:
2 chickens (pieces of your choice)
2 sliced onions (less if you use less chicken. I think I used 1/2 of one, but we aren't big onion eaters)
2 Tbsp vinegar
2 Tbsp Worcestershire sauce
1 Tbsp salt
1 tsp red pepper
1 Tbsp paprika
1/2 Tbsp black pepper
1 Tbsp chili powder
3/4 c ketchup
3/4 c water

Place chicken pieces in roasting pan and cover with sliced onions.
Mix other ingredients and pour over chicken and onions.
Bake for about 1 hour.
Remove chicken to Pyrex dish and bake for 20 minutes or until brown.

Ok, Aunt Pete did not specify an oven temp. I just did 375. Also, since I was using boneless skinless chicken breasts, I baked them for 30 minutes and then removed the onions, basted them with sauce, and put them back in for 10 minutes to brown. I also just did it all in a pyrex dish because I hate having extra dishes to wash.

The verdict: The chicken was moist and delicious. The sauce was nice and spicy, but not overly so (or Michael wouldn't have eaten it).

Now the Squash Patties were a revelation. I got some good fresh squash from my parents this past weekend. Neither Michael nor I are big fans of squash but I thought maybe I could find some way that we liked it. Well, I did. Yes, it includes frying, but MAN, they were so good!!

Squash Patties (makes about 14)
1 egg, beaten
1 Tbsp sugar
1/2 tsp salt
Dash pepper
2 Tbsp milk
2 Tbsp chopped onion
1 c cooked, mashed squash
1/2 c self rising flour

Combine all ingredients and mix well.
Drop by tablespoon into 1/2 inch of hot oil in a large skillet.
Flatten patties to 1/4 in thick.
Fry until golden brown.

My patty "dough" was kinda runny so there was no controlling the thickness, etc. It kinda fried like a funnel cake. They also cook really fast so be ready with your plate to put them on. But do try them....they are fantastic.

Ok, that is 3 recipes down...97 to go!


  1. Two of my summer favorites! I freeze cooked squash in season and store in "measured" amounts for the patties and for squash dressing. Think I will be heading for the grocery to whip up that barbequed chicken later today! Love your blog and the pictures of that super cute little Joseph! Give him a hug from cousin Charlotte!

  2. Julie,
    I love your blog on these recipes you are cooking. I can't wait to see what you come up with for recipe number four!