My mom made this coffee cake the other day called Blueberry Boy Bait. It’s a recipe my mom found on Smitten Kitchen. As the story goes, a 15-year-old girl entered a variation of this recipe (Blueberry Boy Bait) in a 1954 Pillsbury Bake-Off. The 15-year-old only received second place, but lots of callers lined up to be number one. I was quite impressed with this gal.
I grew up making things here and there, but certainly never entered any contests and was by no means using my baked goods to lure teenage suitors. I think the only food I used to court the boys back in the day were my mom’s cookies that were sold at the local bakery. Come to think of it, my brothers used those cookies to give to the ladies too. We had no bait of our own. Some faired better than others.
I do not need boy bait these days; I just need to make the boy content. So my version of boy bait might not carry the tune of sweet and nice, but more grilled and spicy. This recipe is my version of boy bait, complete with barbequed, grilled onions. And for that, someone is hooked.
Grilled Chicken Tacos
Adapted from Grill It! with Bobby Flay
4 boneless skinless chicken breasts – tenderized
1 1/2 TBS ancho chili powder
1 tsp cinnamon
1/2 tsp cumin
3 TBS brown sugar
splash of ground chipotle
s and p
Prepare charcoal grill. Prepare chicken. Combine all spices in a small bowl. Pat the meat dry. Using your hands rub the rub onto the meat (coat evenly). Let the chicken sit for 15 minutes. Place chicken breasts on the medium/hot grill and cook for approx. 5 -6 minutes on each side or until slightly charred yet still juicy. Let sit for 5 minutes. Slice on a bias. Serve on freshly stemmed tortillas, guacamole, barbecued grilled onions, and crema or creme fraiche.
Guacamole (all items are “to taste”)
avocados – chopped
red onion – minced
cilantro – chopped
fresh lime juice
s and p
Combine with a fork.
Barbecued Grilled Onions
1 yellow onion – sliced
1/4 cup of your favorite BBQ sauce (I used Sweet Baby Rays)
Place onions directly on grill. Brush with BBQ sauce. Flip and repeat. Cook until tender.