Yes, I admit, I make this...and I love it! Okay...I also admit I don't use a beer can since mostly we buy bottled beer. So hubby bought a Weber Poultry Roaster which is essentially a better beer can!
Here is the one we put together last night and it was uber-delicious! You can make any kind of rub for this chicken or coat it in BBQ sauce and baste it again about half way through the cooking time.
Rub:
VE Focaccia Bread Spices (approx 1/4 cup)
VE Sea Salt (to taste)
VE 4-Pepper Blend (to taste)
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 355ml can (12 ounces) beer, any kind
2-3 cloves of garlic, peeled and slightly squashed
1-2 fresh sprigs of rosemary
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.
Open the beer can and pour off half of the beer. Add the garlic cloves and the fresh sprigs of rosemary to the beer can. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over indirect medium heat (350°F to 450°F) until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Keep the lid closed as often as possible during grilling.
Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer—it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.
Makes 4 to 6 servings
Here's a tip: Buy two chickens when you are at the store (I just pick up the twin packs). I cook one as above and the second one I throw into a ziplock bag. I use the other half of the beer and pour it in with the same rub ingredients...throw in a couple of garlic cloves and sprigs of rosemary and maybe a whole lemon squeezed into the bag. Close it up and shake the marinade until it covers the bird completely. At this point I either freeze (if it hasn't already been frozen) the bag for another day or put it into the fridge to cook in a day or two. You could also cook two chickens and freeze the bird cooked already for a quick meal.
Monday, February 23, 2009
Sunday, February 22, 2009
Power Packed Waffle for One
Here is a bit of a change from the protein shake...
Power Protein Belgian Waffle
Makes one BIG waffle!
Heat up your belgian waffle maker.
1 scoop of Cinch Whey Vanilla Protein Shake Powder
1/4 cup fat free yogurt
1-2 tsp. organic whole wheat flour
1 tsp baking powder
1 egg, well beaten
Mix it all together and add enough milk to make a thick batter (like for pancakes), just a couple of spoons of milk should do it depending on the consistency of the yogurt used. I used rice milk -- use whatever you like.
Spray the waffle iron with oil (I used EVOO) and pour the batter on as per your iron's directions. Cook as directed as well (every waffle iron is a bit different).
Top with some good ol' Canadian Maple Syrup and enjoy!
Yum!
Power Protein Belgian Waffle
Makes one BIG waffle!
Heat up your belgian waffle maker.
1 scoop of Cinch Whey Vanilla Protein Shake Powder
1/4 cup fat free yogurt
1-2 tsp. organic whole wheat flour
1 tsp baking powder
1 egg, well beaten
Mix it all together and add enough milk to make a thick batter (like for pancakes), just a couple of spoons of milk should do it depending on the consistency of the yogurt used. I used rice milk -- use whatever you like.
Spray the waffle iron with oil (I used EVOO) and pour the batter on as per your iron's directions. Cook as directed as well (every waffle iron is a bit different).
Top with some good ol' Canadian Maple Syrup and enjoy!
Yum!
Wednesday, February 18, 2009
Baked Salsa Chicken
My niece (who was 15 at the time) taught me how to make this. It is so easy and the chicken breasts are tender and juicy.
Take full chicken breasts, season with salt and pepper. Sear them in a pan with olive oil until nicely colored (yes, they will still be raw inside).
Place them in an ovenproof dish and cover with your favorite salsa -- I like to use a fruit based one like mango -- load it up, don't be shy with the salsa!
Bake at 375 deg for about 40-45 minutes until done basting occasionally with pan juices.
Easy and yummy!
Take full chicken breasts, season with salt and pepper. Sear them in a pan with olive oil until nicely colored (yes, they will still be raw inside).
Place them in an ovenproof dish and cover with your favorite salsa -- I like to use a fruit based one like mango -- load it up, don't be shy with the salsa!
Bake at 375 deg for about 40-45 minutes until done basting occasionally with pan juices.
Easy and yummy!
Tuesday, February 10, 2009
Grilled Lemon Herb Chicken
4 skinless boneless chicken breasts, cut them in half either lengthwise (strips) or into two thinner fillets (best option)
In a shallow dish combine:
2 teaspoons extra virgin olive oil (just to keep the chicken from sticking to the grill)
grated the rind off of one lemon and then juice it as well, add it all
1/4 cup fresh basil chopped
1/4 cup fresh parsley chopped
fresh ground black pepper to taste
1 clove garlic minced
Add the chicken breasts and marinate for an hour or up to one day - the longer the better
Grill on medium heat flipping after 4-5 minutes until done but not dead...should still be juicy inside but no pink juices.
Sprinkle with sea salt and serve - sometimes I skip this part because the seasonings seem to be good enough flavouring for me.
Always add salt to meats AFTER cooking...you will use less and it will not dry the meat out...remember they use salt to cure foods so it will draw moisture out.
These are also good the next day in salads and sandwiches
This marinade works for all type of fish as well and you can change up the herbs as you like even substituting dry if needed (use half the amount) but fresh is best
In a shallow dish combine:
2 teaspoons extra virgin olive oil (just to keep the chicken from sticking to the grill)
grated the rind off of one lemon and then juice it as well, add it all
1/4 cup fresh basil chopped
1/4 cup fresh parsley chopped
fresh ground black pepper to taste
1 clove garlic minced
Add the chicken breasts and marinate for an hour or up to one day - the longer the better
Grill on medium heat flipping after 4-5 minutes until done but not dead...should still be juicy inside but no pink juices.
Sprinkle with sea salt and serve - sometimes I skip this part because the seasonings seem to be good enough flavouring for me.
Always add salt to meats AFTER cooking...you will use less and it will not dry the meat out...remember they use salt to cure foods so it will draw moisture out.
These are also good the next day in salads and sandwiches
This marinade works for all type of fish as well and you can change up the herbs as you like even substituting dry if needed (use half the amount) but fresh is best
Monday, February 9, 2009
"Epicurized" Indian Inspired Butter Chicken
The night before:
5 large Chicken breasts, whole or cut in half lengthwise (or use 15 or so boneless skinless chicken thighs)
1/2 cup fat free yogurt
1 Tblsp VE Tandoori Spice
Pour it all in a large zip-loc bag and marinate overnight.
Next day:
Grill on BBQ until done (best option) or bake chicken at 350 deg for 15-25 minutes or until no longer pink in centre. Set aside to cool.
In a large pot:
1 Tblsp olive oil
1 celery stalk finely chopped
1/2 medium sized red onion, finely chopped
1-2 Tblsp fresh ginger, finely chopped
2-3 cloves of garlic, finely chopped
Heat pot, add oil, and vegetables. Saute over medium heat until transparent.
Add:
2 tsp VE Harissa
2 tsp VE Madras Curry
2 tsp VE Tandoori
Saute for a few more minutes until vegetables are well coated and beginning to brown slightly.
Add:
1 28 ounce/796 ml of diced tomatoes
2 Tblsp cashew butter
1 Tblsp VE Chicken Bouillon
1 cup water
1.5 Tblsp brown sugar
Simmer for 10 minutes over medium high heat
Chop the cooled chicken into bite sized pieces and add to the sauce mixture.
Add:
1/3 cup fat free yogurt
Lower heat to a slow simmer and simmer for another 10 minutes and serve over rice.
5 large Chicken breasts, whole or cut in half lengthwise (or use 15 or so boneless skinless chicken thighs)
1/2 cup fat free yogurt
1 Tblsp VE Tandoori Spice
Pour it all in a large zip-loc bag and marinate overnight.
Next day:
Grill on BBQ until done (best option) or bake chicken at 350 deg for 15-25 minutes or until no longer pink in centre. Set aside to cool.
In a large pot:
1 Tblsp olive oil
1 celery stalk finely chopped
1/2 medium sized red onion, finely chopped
1-2 Tblsp fresh ginger, finely chopped
2-3 cloves of garlic, finely chopped
Heat pot, add oil, and vegetables. Saute over medium heat until transparent.
Add:
2 tsp VE Harissa
2 tsp VE Madras Curry
2 tsp VE Tandoori
Saute for a few more minutes until vegetables are well coated and beginning to brown slightly.
Add:
1 28 ounce/796 ml of diced tomatoes
2 Tblsp cashew butter
1 Tblsp VE Chicken Bouillon
1 cup water
1.5 Tblsp brown sugar
Simmer for 10 minutes over medium high heat
Chop the cooled chicken into bite sized pieces and add to the sauce mixture.
Add:
1/3 cup fat free yogurt
Lower heat to a slow simmer and simmer for another 10 minutes and serve over rice.
Roasted Cauliflower
This is fabulous as a side dish to everything and anything! You thought you didn't like cauliflower.
Oh, and the leftovers are even great chilled and tossed in your lunch salad!
INGREDIENTS
1 head of cauliflower
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
VE Nonya
METHOD
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on a baking sheet. Squeeze a lemon over cauliflower and drizzle with a bit of olive oil. Sprinkle with salt and pepper. Sprinkle liberally with Nonya -- more if you like a kick and less if you are a wimp Stir it up a bit to cover all the florets nicely.
If the oven hasn't reached 400°F yet, set aside until it has.
Place baking sheet in the hot oven, uncovered, for 25+/- minutes, until the top is lightly brown. Test with a fork for desired doneness (I like them to still have a bit of crunch to them). Remove from oven and dig in!
Oh, and the leftovers are even great chilled and tossed in your lunch salad!
INGREDIENTS
1 head of cauliflower
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
VE Nonya
METHOD
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on a baking sheet. Squeeze a lemon over cauliflower and drizzle with a bit of olive oil. Sprinkle with salt and pepper. Sprinkle liberally with Nonya -- more if you like a kick and less if you are a wimp Stir it up a bit to cover all the florets nicely.
If the oven hasn't reached 400°F yet, set aside until it has.
Place baking sheet in the hot oven, uncovered, for 25+/- minutes, until the top is lightly brown. Test with a fork for desired doneness (I like them to still have a bit of crunch to them). Remove from oven and dig in!
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