Drunken Chicken

for this here recipe, ya will need

a special handy dandy lil device called a

Beer Can Chicken Holder Stander Upper

which kinda looks
some
thang
like
this
here:

most beer can chicken is cooked
outdoors on the grill
but this is how i bake it in my kitchen oven . . .

a 4- to 5-pound whole roasting chicken (innards removed)
a couple of drizzles of olive oil

a 12 ounce can of beer (whatever kind ya likes best)
2 celery stalks, cut into thirds (making 6 sticks)
1 small red onion, quartered
2 garlic cloves, whole
1 sprig of fresh rosemary, optional (but way good flavoring)
1 sprig of fresh lemon thyme, allso optional

1 teaspoon poultry seasoning
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 teaspoon dried cilantro
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cracked black pepper


to get the cooking process started off jest rite, pour half the can of beer into a frosty cold mug n chug it down. then put that there mug back in the freezer for later. now you're cookin . . .

preheat yer oven to 350 degrees.
line a shallow roasting pan with foil.

wash that chicken with cold water n pat dry with paper towels n let rest at room temperature for 30 minutes before starting.
(ya can allso wash the heart n liver n gizzard n neck n place them all in a small baking dish n drizzle with a lil olive oil n season with some garlic powder n cracked black pepper n bake along with the chicken for the first 45 minutes or so. this here would be makin the cook's appetizer!!!)

remove the top of the beer can. stand the celery sticks up inside the beer can. push the red onion chunks n the garlic cloves n the rosemary sprig n the lemon thyme sprig down into the beer can n put that stuffed beer can into the center ring of that there Beer Can Chicken Holder Stander Upper thang n place all that in the center of yer lined roasting pan.

in a small bowl, prepare the simple spice rub by mixing together all them seasonings: the 1 teaspoon of poultry seasoning n the 1 teaspoon of ground cumin n the 1 teaspoon of chipotle powder n the 1 teaspoon of dried cilantro n the 1 teaspoon of paprika n the 1 teaspoon of garlic powder n the 1 teaspoon of cracked black pepper (y'all can mix n match any kinda seasonings that u likes best).

sprinkle 1-1/2 teaspoons of the spice rub up inside the large body cavity of the chicken n then sprinkle another 1/2 teaspoon of the spice rub down inside the neck cavity.

drizzle the chicken with the olive oil, about 2 tablespoons worth. rub that oil around some to make sure that the entire bird is covered - give it a real good massage.

sprinkle the rest of that spice rub all over the exterior of the chicken, covering the surface evenly.

hold the chicken upright with its large body cavity opening facing down n then slide the chicken over the stuffed beer can being real carefull like so as to not to tip the can over.
pull the legs forward n tuck the wings behind the bird so that the chicken appears to be in a relaxed sitting position.

roast in the oven for 1-3/4 to 2 hours, depending on the size of the chicken (or until the internal temperature in the thickest part of the thigh reaches 165 degrees on an instant-read thermometer).
remove from the oven n let the chicken rest in its sitting position for 20 minutes n then remove the chicken from the can stand thang (be carefull not to burn yerself none. some times a extra pair of hands come in helpfull) n take to carving that chicken for supper.


note: since this chicken is gonna be in the oven for a while, go on ahead n pour yerselfs another beer in that there nice cold frosty mug in the freezer n sit a spell afore ya make up all the sides for yer meal.


helpfull tip: to enhance the flavorfull cooking process even further, use a wedge of lime (or apple or orange or whatever ya likes) to block the top neck cavity hole.

pineapple n poblano pork stir-fry

take-out n delivery is
all ways nice

BUT

when ya can make it
yourself . . .

FUN n DELICIOUS

1 can (8 ounces) unsweetened pineapple tidbits, undrained
3 tbsp cornstarch, divided
1 tbsp plus 1/2 cup cold water, divided
3/4 tsp garlic powder
1 pork tenderloin (about 1 pound), cut into thin strips
1/2 cup soy sauce
3 tbsp brown sugar
1/2 tsp ground ginger
1/4 tsp cayenne pepper
2 tbsp canola oil, divided
4 cups fresh broccoli florets
1 cup fresh baby carrots, cut in half lengthwise
1 small red onion, cut into wedges
1/2 of a poblano pepper, cut into thin strips
1 lb package of rice noodles


drain them pineapple tidbits, reserving 1/4 cup juice n set aside.

in a small bowl, combine 2 tbsp of cornstarch n 1 tbsp of water n the garlic powder n 1 tbsp of the
pour all this into a large resealable bag n add the pork strips.
seal the bag shut n turn to coat.

in a small bowl, combine the soy sauce n brown sugar n ginger n cayenne n remaining water n cornstarch n reserved pineapple juice until smooth n set aside.

in a large skillet or wok over medium-high heat, stir-fry them pork strips in 1 tablespoon of oil untils it is no longer pink.
remove that pork from the skillet n keeps warm.

stir-fry the broccoli n carrots n onion n reserved pineapple juice.poblano pepper in the remaining oil until tender.
stir cornstarch mixture n add to the skillet.
brings to a boil.
cook n stir for 2 minutes or until thickened.
adds the pork and pineapple n heats through.

cooks them rice noodles according to the package instructions.

n serves up a nice heapin pile of them there rice noodles with a scoop of that pork stir-fry on top.
DELICIOUS!!!


additional additions:
water chestnuts
bamboo shoots
baby corns
mushrooms
green peas


by-the-by, this recipe is jest as good when using chicken or turkey or beef. jest sayin . . .

Chicken Florentine Pasta

 

this here is a real easy

meal in a bowl

that will surely

impress yer guests

1 pound of penne pasta (or what ever is yer flavorite)
4 whole boneless n skinless chicken breasts 
garlic powder and cracked black pepper to taste 
2 tablespoons of real butter 
2 tablespoons of olive oil 
1 small onion, chopped
1 cup of dry white wine (i use white merlot. yum yum!!!)
1 cup of low-sodium chicken broth, more if needed 
1 bag of baby spinach leaves
2 cups of lil grape tomatoes, halved lengthwise 
1 cup of grated parmesan cheese

cook that there pasta according to the package directions in lightly salted water
drain n set aside

cut up them chicken breasts into chunks n sprinkle on the garlic powder n cracked black pepper

heat up the butter n olive oil over high heat in a large skillet
add them chicken chunks in a single layer n do not stir for a minute or two in order to allow the chicken to brown on the first side
then turn the chicken chunks n brown on the other side
cook all them chicken chunks until done n then remove that chicken from the skillet n set aside

turn the heat to medium
add the chopped onion to that skillet n saute a lil until jest transparent but not browning too much

pour in that there wine n broth n stir a bit to deglaze the pan
note: ifn ya don't likes cookin with wine than ya can jest double up on the chicken broth
allow the liquid to bubble up some n then continue cooking until it is reduced by at least half (most of the surface of the liquid should be bubbling at this point)

turn off the heat n add the spinach n tomatoes n chicken chunks n cooked pasta to the skillet
toss it all together to combine
note: the spinach will wilt as you toss everything around some
add plenty of the grated parmesan cheese n toss to combine
serve with extra parmesan cheese

using your slow cooker

• most everthang that can be cooked in a crock pot can be assembled the evening before the planned meal n refrigerated over nite. that a way all ya has to do in the mornin is set the slow cooker on the counter n plug it in n enjoy the smells of supper cookin all afternoon.

• do not over fill yer slow cooker. for proper cookin, it should only be one-half to two-thirds full. ifn its too full, it will take too long to start simmering. ifn its not full a nuff, you risk overcookin.

• keep it thrifty. this long n moist cookin method is ideal for inexpensive cuts of meat, since it provides plenty of time for tenderizing.

• leave it alone. do not lift the lid, unless you want to extend the cookin time by 20 minutes. to check the progress, spin the lid until the condensation falls off. ifn the recipe gives you reason to lift the lid, replace it quickly.

• customize it. ifn ya wants to thicken the juices or concentrate flavors, remove the lid n cook on HIGH for the last 30 minutes.

• stick to the cookin time. slow cookers work by simmering food at a low n even temperature, so adhere to the recipe.

slow cooker Orange Chicken

this easy recipe

can be put together

the evening a fore

your planned meal

n refrigerated over nite

8 small boneless skinless chicken thighs (1 pound)
3 tbsp flour

1/3 cup orange marmalade (or any flavor of jam or preserves. i likes peach. grape too)
1/3 cup Bar-B-Que sauce
2 tbsp soy sauce

1 tbsp ginger
cracked black pepper
garlic powder

optional additions:
4 green onions, chopped
1 small bell or poblano pepper (sometimes i even put a lil jalapena in this recipe but taste their hotness first so ya dont use too much n over power this dish)

toss the chicken with the flour in the slow cooker.

stir in all remaing ingredients.

cover with the lid.

cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).


meal companions:
rice
steamed green veggies

extra chicken

any time that i is a cookin skinless boneless chicken, i prepare two extra breasts n 4 extra thighs. set them aside to cool whilest i is a makin the rest of dinner. then i chop the extra chicken into bite size pieces n place in a freezer bag to use some time later for chicken salads or sum such or even a quick chicken entree likes a stir fry when i is a runnin out of time for a quick supper.

pineapple key lime cheesecake bars

ALL WAYS A CROWD PLEASER!!!

but i all ways hope for some leftovers
that i can has with a cup of coffee
the next morning for breakfast . . .

1-1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup chopped macadamia nuts (or almonds or pecans or what ever ya likes best)

8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 large egg
1/4 cup granulated sugar
8 ounce can crushed pineapple, drained
1/2 tsp vanilla extract
juice of 1 or 2 key limes
1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts (or almonds or pecans or what ever ya likes best)
1 cup coconut


preheat oven to 350 degrees.

to make the cookie crust:
combine the flour n sugar n butter until mixture is crumbly.
fold in the 1/2 cup chopped macadamia nuts.
spread evenly into a 13 by 9 inch baking pan with raised sides.
press down until an 1/8 of an inch thick.
bake for 10 to 15 minutes or until edges are golden brown.

meanwhile, zest the key limes n set the zest aside for later on.

to make the filling:
in a large mixing bowl, beat the cream cheese n 1 cup of powdered sugar until ya get a frosting texture.
add the egg n 1/4 cup granulated sugar n crushed pineapple n vanilla extract n the juice of the key limes.
mix thoroughly.
fold in the white chocolate chips n the remaining 1/2 cup chopped macadamia nuts.
pour n spread this mixture over the all ready baked cookie crust.
bake for an additional 10 minutes.

sprinkle the coconut n key lime zest over the top of the filling.
bake for an additional 10 to 15 minutes or until filling is set n coconut is beginning to lightly brown.

remove from oven.
let stand for 1 hour n cut into bars.

ifn ya has any leftovers, store tightly covered in the refrigerator.