Confession: I really, really love to make Beer Butt Chicken! It keeps the chicken so moist and you can flavor it several different ways. For instance, instead of beer, Mt Dew use fresh citrus, like limes, lemons and oranges to stuff in the other end of the chicken, maybe some fresh rosemary. so good. Season the outside with a mix of salt and pepper, garlic, whatever...
Here is a recipe to get you started with Butt chicken cooking.... I believe this is a variation of a recipe from Bobby Flay. Enjoy!
Beer Can Chicken with Beer and Molasses Bbq Sauce
Ingredients
Beer Can Chicken:
1 can good quality, beer
1 pounds roaster chicken (1 to 2)
Salt
Pepper
Garlic powder
Molasses BBQ sauce recipe follows
Instructions
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
My two sense on the cooking method above: if you have the time, you can cook the bird on the grill. Cook it LOW and SLOW. I usually keep the grill at about 300-350 degrees and cook from 1 to 1.5 hours depending on the size of the chicken.
Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke
Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.
Yield: 2 quarts
Friday, December 11, 2009
Monday, December 7, 2009
Today's Recipe: Pork Chops with Country Gravy and Mashed Potatoes
This is a Cooking Light recipe I haven't tried yet but I was interested in giving it a whirl since it is taking a home comfort favorite and cutting the calories and fat. Will it taste as good???
Pork Chops with Country Gravy and Mashed Potatoes
Refrigerated mashed potatoes are widely available and are already seasoned, so no additional salt is needed. The five-ingredient gravy would go well over pan-sautéed or oven-fried chicken. It's also great over an open-faced turkey sandwich. You can add mushrooms, onions & steak seasoning... Served with green beans and applesauce:)
4 Servings
Ingredients
3/4 teaspoon salt divided
4 (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1 teaspoon butter
1 1/3 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes) or Country Crock or my favorite, Bob Evans
Instructions
Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
While pork cooks, prepare potatoes according to package directions. Serve with pork.
Lorrie Hulston Corvin, Cooking Light, JANUARY 2004
Pork Chops with Country Gravy and Mashed Potatoes
Refrigerated mashed potatoes are widely available and are already seasoned, so no additional salt is needed. The five-ingredient gravy would go well over pan-sautéed or oven-fried chicken. It's also great over an open-faced turkey sandwich. You can add mushrooms, onions & steak seasoning... Served with green beans and applesauce:)
4 Servings
Ingredients
3/4 teaspoon salt divided
4 (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1 teaspoon butter
1 1/3 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes) or Country Crock or my favorite, Bob Evans
Instructions
Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
While pork cooks, prepare potatoes according to package directions. Serve with pork.
Lorrie Hulston Corvin, Cooking Light, JANUARY 2004
Wednesday, December 2, 2009
Today's Recipe: Wayne's Beef Macaroni and Cheese Recipe courtesy Paula Deen
It's rainy here, so I thought comfort food was in order. This is a simlar recipe that we ate as kids. What kid doesn't like mac and cheese??!!! You can change this recipe in several ways to met your needs, use ground turkey or chicken, no meat and add lots of veggies, you get it. Enjoy!
Wayne's Beef Macaroni and Cheese Recipe courtesy Paula Deen
Ingredients
1 pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon dried basil ground cumin, and dried oregano
2 cups grated Cheddar (2 to 3)
Instructions
Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.
Wayne's Beef Macaroni and Cheese Recipe courtesy Paula Deen
Ingredients
1 pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon dried basil ground cumin, and dried oregano
2 cups grated Cheddar (2 to 3)
Instructions
Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.
Tuesday, December 1, 2009
Today's Recipe: Mexican Chicken Chowder
If you still have turkey leftover use it in this recipe. Have a great day!
oh - I'm headed to volunteer at my local food bank this morning, why don't you?
Mexican Chicken Chowder
Ingredients
2 1/2 cups chopped cooked chicken
1 can whole-kernel corn with sweet peppers (11 ounce)
1 can condensed cream of potato soup or reduced-fat (10 3/4 ounce)
reduced-sodium condensed cream of chicken soup
1 can diced green chili peppers (4 ounce)
2 tablespoons snipped fresh cilantro
1/2 a 1-1/4-ounce package taco seasoning mix (about 2
1 can reduced-sodium chicken broth (14 1/2 ounce)
1 cup water
1 cup fat-free dairy sour cream
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
Baked tortilla chips (optional)
Instructions
1. In large saucepan, combine chicken, chicken broth, corn, soup, water,
chili peppers, cilantro, and taco seasoning mix. Bring to boiling;
reduce heat. Cover and simmer for 15 minutes.
2. Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through.
3. Sprinkle each serving with cheddar cheese. Serve with tortilla chips.
To use your crockery cooker: In a 3-1/2- to 4-quart electric crockery
cooker, combine all ingredients, except sour cream, cheese, and chips.
Cover; cook on high-heat setting for 3 to 4 hours or on low-heat setting
for 6 to 8 hours. Stir 1 cup of hot mixture into the sour cream. Return
to cooker. Let stand, covered, for 5 minutes. Sprinkle each serving with
cheddar cheese and serve with chips.
Nutrition facts per serving:
Servings Per Recipe 4 main-dish servings
oh - I'm headed to volunteer at my local food bank this morning, why don't you?
Mexican Chicken Chowder
Ingredients
2 1/2 cups chopped cooked chicken
1 can whole-kernel corn with sweet peppers (11 ounce)
1 can condensed cream of potato soup or reduced-fat (10 3/4 ounce)
reduced-sodium condensed cream of chicken soup
1 can diced green chili peppers (4 ounce)
2 tablespoons snipped fresh cilantro
1/2 a 1-1/4-ounce package taco seasoning mix (about 2
1 can reduced-sodium chicken broth (14 1/2 ounce)
1 cup water
1 cup fat-free dairy sour cream
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
Baked tortilla chips (optional)
Instructions
1. In large saucepan, combine chicken, chicken broth, corn, soup, water,
chili peppers, cilantro, and taco seasoning mix. Bring to boiling;
reduce heat. Cover and simmer for 15 minutes.
2. Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through.
3. Sprinkle each serving with cheddar cheese. Serve with tortilla chips.
To use your crockery cooker: In a 3-1/2- to 4-quart electric crockery
cooker, combine all ingredients, except sour cream, cheese, and chips.
Cover; cook on high-heat setting for 3 to 4 hours or on low-heat setting
for 6 to 8 hours. Stir 1 cup of hot mixture into the sour cream. Return
to cooker. Let stand, covered, for 5 minutes. Sprinkle each serving with
cheddar cheese and serve with chips.
Nutrition facts per serving:
Servings Per Recipe 4 main-dish servings
Monday, November 30, 2009
Today's Recipe: Chicken with Prosciutto Spinach Cream Sauce
I hope everyone had a wonderful holiday! Welcome back. I'm home today trying to decorate for Christmas and do some cyber Monday shopping, so I thought a dish that seems rich and creamy would be perfect for this evening. I predict, I will need it after managing lights, 3 dogs and the phone that will not stop ringing. Enjoy friends, the holiday season is here!
Chicken with Prosciutto Spinach Cream Sauce
Tender chicken accompanied by a prosciutto (can use regular bacon) and spinach cream sauce! Delicious and very rich
4 Servings
Ingredients
2 eggs
1 cup milk
2 cups Italian seasoned bread crumbs or panko
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
1/4 cup vegetable oil
4 thin-sliced skinless boneless chicken breast halves
1/2 cup white wine
1 tablespoon all-purpose flour
1 pint heavy cream
1 teaspoon minced garlic
1 1/2 cups diced prosciutto or bacon
3 cups chopped fresh spinach
1 cup shredded mozzarella cheese
Instructions
1.Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
2.Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3.Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.
Chicken with Prosciutto Spinach Cream Sauce
Tender chicken accompanied by a prosciutto (can use regular bacon) and spinach cream sauce! Delicious and very rich
4 Servings
Ingredients
2 eggs
1 cup milk
2 cups Italian seasoned bread crumbs or panko
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
1/4 cup vegetable oil
4 thin-sliced skinless boneless chicken breast halves
1/2 cup white wine
1 tablespoon all-purpose flour
1 pint heavy cream
1 teaspoon minced garlic
1 1/2 cups diced prosciutto or bacon
3 cups chopped fresh spinach
1 cup shredded mozzarella cheese
Instructions
1.Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
2.Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3.Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.
Wednesday, November 25, 2009
Recipes & Ideas for Leftover Turkey and Veggies from the big feast
Happy Thanksgiving Eve to everyone! I wanted to post a couple of recipes for you to use that yummy leftover turkey. Really, any recipe that calls for chicken you can use your leftover turkey. Here are a couple of my favorite recipes and a couple of ideas to get your creative cooking juices flowing.
Oh So easy Chicken or Leftover Thanksgiving Pot Pie
You can leave the meat out and double the veggies
1 package of 2 frozen Deep Dish Pie Shells
1 big can of canned white meat chicken (by the canned tuna or you can use leftover chicken or turkey)
1 can of cream of chicken soup (or your favorite cream of anything)
1 can of mixed vegetables or veg-all or 1 cup of leftover veggies (corn, green beans, etc)
salt and pepper
Preheat oven to 350. Mix chicken, soup and veggies together. Pour the mixture in one pie shell and take the second pie shell and cover the mixture. No worries if it is messy, it eats great! I take some of the crust off the second pie shell.
Cook for about 45mins to 1 hour until the edges start to brown.
Turkey Alfredo
Super Easy and Quick
1-2 cups of leftover turkey
1 jar of your favorite Alfredo sauce
mushrooms (optional)
leftover cranberries (optional)
1 box of long noodles (your choice or whatever you have on hand)
Salt and pepper
a little nutmeg
Follow package directions on noodles and drain, saving about 1/4c of the pasta water.
If using mushrooms, heat a about 1 Tbsp of butter and 1 Tbsp of olive oil in a large skillet. Cook mushrooms until they become soft 5-10mins.
Pour alfredo in the skillet over the mushrooms. Heat on Low to get warm. Add leftover turkey and cook until warm. Now, if you are using cranberries depending on the consistency you have to make a choice on when to add them. If they have lots of sugar, I would put them on the side. If they are whole you can add them to the sauce last.
Season sauce with salt and pepper and add a little nutmeg to enhance flavor of the sauce.
Serve with a salad and bread.
Shepard's Pie
Leftover mashed potatoes and you can even use sweet potatoes
Leftover veggies and turkey
can of your favorite soup (I have used the french onion soup but the creams will make it thicker)
A little fresh Parmesan cheese (why, because I LOVE cheese but it is optional)
Preheat oven to 350.
Mix turkey and veggies and soup and pour in the bottom of a pie pan or 8x8 pan. Add salt and pepper if needed. I usually don't since all the leftovers have been seasoned.
Cover the mixture with mashed potatoes or sweet potatoes or both.
Spinkle with cheese.
Bake in the oven until heated and cheese is melted. About 30mins.
Ideas for leftovers to get you thinking...
Any recipe that calls for chicken, substitue your leftover turkey
How about your favorite chicken burrito recipe?
or a sandwich with turkey, cranberries and brie or another white cheese (heat it like a grill cheese)
Happy Thanksgiving!
Oh So easy Chicken or Leftover Thanksgiving Pot Pie
You can leave the meat out and double the veggies
1 package of 2 frozen Deep Dish Pie Shells
1 big can of canned white meat chicken (by the canned tuna or you can use leftover chicken or turkey)
1 can of cream of chicken soup (or your favorite cream of anything)
1 can of mixed vegetables or veg-all or 1 cup of leftover veggies (corn, green beans, etc)
salt and pepper
Preheat oven to 350. Mix chicken, soup and veggies together. Pour the mixture in one pie shell and take the second pie shell and cover the mixture. No worries if it is messy, it eats great! I take some of the crust off the second pie shell.
Cook for about 45mins to 1 hour until the edges start to brown.
Turkey Alfredo
Super Easy and Quick
1-2 cups of leftover turkey
1 jar of your favorite Alfredo sauce
mushrooms (optional)
leftover cranberries (optional)
1 box of long noodles (your choice or whatever you have on hand)
Salt and pepper
a little nutmeg
Follow package directions on noodles and drain, saving about 1/4c of the pasta water.
If using mushrooms, heat a about 1 Tbsp of butter and 1 Tbsp of olive oil in a large skillet. Cook mushrooms until they become soft 5-10mins.
Pour alfredo in the skillet over the mushrooms. Heat on Low to get warm. Add leftover turkey and cook until warm. Now, if you are using cranberries depending on the consistency you have to make a choice on when to add them. If they have lots of sugar, I would put them on the side. If they are whole you can add them to the sauce last.
Season sauce with salt and pepper and add a little nutmeg to enhance flavor of the sauce.
Serve with a salad and bread.
Shepard's Pie
Leftover mashed potatoes and you can even use sweet potatoes
Leftover veggies and turkey
can of your favorite soup (I have used the french onion soup but the creams will make it thicker)
A little fresh Parmesan cheese (why, because I LOVE cheese but it is optional)
Preheat oven to 350.
Mix turkey and veggies and soup and pour in the bottom of a pie pan or 8x8 pan. Add salt and pepper if needed. I usually don't since all the leftovers have been seasoned.
Cover the mixture with mashed potatoes or sweet potatoes or both.
Spinkle with cheese.
Bake in the oven until heated and cheese is melted. About 30mins.
Ideas for leftovers to get you thinking...
Any recipe that calls for chicken, substitue your leftover turkey
How about your favorite chicken burrito recipe?
or a sandwich with turkey, cranberries and brie or another white cheese (heat it like a grill cheese)
Happy Thanksgiving!
Tuesday, November 24, 2009
Today's Recipe: Baked Penne with Roasted Vegetables
We like to try and eat a meatless dish each week and who can resist pasta and veggies??!!! ENJOY!
Baked Penne with Roasted Vegetables
6 Servings
Ingredients
Source: Everyday Italian
2 red peppers cored and cut into 1-inch wide strips
2 zucchini quartered lengthwise and cut into 1-inch cubes
2 summer squash quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms halved
1 yellow onion peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt divided
1 teaspoon freshly ground black pepper divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas thawed
1/4 cup grated Parmesan plus 1/3 cup for topping
2 tablespoons butter cut into small pieces
Instructions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Per Serving (excluding unknown items): 463 Calories; 14g Fat (27.9% calories from fat); 14g Protein; 71g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 445mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.
Baked Penne with Roasted Vegetables
6 Servings
Ingredients
Source: Everyday Italian
2 red peppers cored and cut into 1-inch wide strips
2 zucchini quartered lengthwise and cut into 1-inch cubes
2 summer squash quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms halved
1 yellow onion peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt divided
1 teaspoon freshly ground black pepper divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas thawed
1/4 cup grated Parmesan plus 1/3 cup for topping
2 tablespoons butter cut into small pieces
Instructions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Per Serving (excluding unknown items): 463 Calories; 14g Fat (27.9% calories from fat); 14g Protein; 71g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 445mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.
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