San Francisco summers. *Sigh.* There truly is nothing like the feeling of shivering under a blanket of mist and craving a good, old-fashioned summer barbecue. Well, when the urge to get a BBQ stain on your white t-shirt strikes you, don't let the fog horn get you down. Take matters into your own hands....
BARBECUE CHICKEN (IN THE KITCHEN) AND ROASTED ROSEMARY CORN CRAZINESS
+ A FRESH SALAD (IN CASE YOU'RE REALLY HUNGRY)
For the chicken
Chicken breast (about $2)
Barbecue sauce ($1.99)
Salt and pepper
For the corn
Frozen corn ($1.99)
Red onion ($0.40)
Rosemary (from Mom's garden)
1 Tomato, or a handful of cherry tomatoes ($0.40)
For the salad
Spring mix lettuce ($1)
Heirloom tomato ($1)
Some more of that red onion
Marinated artichoke hearts ($1.99)
Balsamic vinegar or your dressing of choice
The Grand Total: $10.77 max
Sprinkle salt and pepper on both sides of the chicken. Smother it in barbecue sauce and place it on a sautee pan on medium heat. Sautee it for about 5-10 minutes on each side, or until it doesn't look pink and it feels less tender. You can cut into it to double check that it's cooked through.
In the meantime, chop the onions and tomatoes in good sized chunks. Spray Pam on another sautee pan, and begin roasting the corn. When the corn looks like it's thawed, add the rosemary and the other veggies and let them all roast in the pan for about 10 minutes, or until the start to look slightly brown and roasted.
For the salad, slice tomatoes, artichoke hearts and red onion and assemble on top of lettuce. Add the dressing. Imagine you smell sunscreen and beer.