On Monday we cooked a ham, one of Christian's favorite foods. A while back I made a school lunch sandwich with left-over ham for Christian, but he surprisingly didn't like it too much. This time I decided to do a kabob instead with chunks of ham and melon balls that I did myself with my Dollar Store melon baller :) I prepped it on Monday night, strung the food on and put it in the container, so that Tuesday morning all I had to do was take it out of the fridge and stick it in his lunch bag. I also cut up some celery sticks and tossed in some pretzel sticks to go with it. This time Christian gave positive feedback.
I am always looking for new recipes and last month my cousin emailed me the link to Grilled Buttermilk Chicken. I've had fried chicken soaked in buttermilk before, but this was a leaner idea. It was very easy. Saturday morning I arranged the chicken in a shallow baking dish and marinaded them in the buttermilk mixture. I turned them occasionally until dinner time. Then Millard took care of the grilling. They turned out nice. I didn`t use as much garlic as was called for, but perhaps I could`ve. Grilled Buttermilk Chicken Serves 8 Hands-On Time: 10m Total Time: 1hr 50m Ingredients 1 1/2 cups buttermilk 8 cloves garlic, chopped 1 tablespoon paprika kosher salt and black pepper 6 pounds bone-in chicken pieces Directions In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags o
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