This recipe is an old favorite. I thought we still had the original magazine, but have lost it. For a while I could pull it up online from the Fine Cooking website, but they have shutdown. Luckily the Internet Archive came to the rescue!
Spicy Beer-Can Chicken
For the spice rub
- 1 Tbs Kosher Salt
- 2 tsp Ground Cumin
- 1 tsp Crush Red Chile Flakes
- 1 tsp Ground Coriander
- 1 tsp Dry Mustard
- 1 tsp Onion Powder
- 1 tsp Freshly Ground Black Pepper
For the sauce
- 6 Tbs Tomato Ketchup
- 3 Tbs Dijon Mustard
- 1.5 Tbs Molasses I use dark molasses
- 1.5 Tbs Red-Wine Vinegar
- 0.5 tsp Tabasco Sauce
- 1 Tbs Spice Rub
- 4 lb Chicken, whole
- 12 oz Can of beer
For serving…I often skip this
- Several Leaves of romaine lettuce
- 0.5 cup Thinly slices Scallions White and green parts
- 1 Lemon, zested into very thin strips
- 1 Orange, zested into vert thin strips
Make the rub
The original recipe suggests doing this a day ahead, I generally don't and it turns out great.
To make the spice rub, combine all the ingredients in a small bowl.
Set aside 1 Tbs. of the spice rub for the sauce.Rinse the chicken and pat it dry with paper towels (Rinsing no longer suggested by food safety experts, so just pat dry). , Sprinkle 1 Tbs. of the spice rub inside the body and neck cavities. Sprinkle the remaining rub all over the skin and rub it in to spread evenly. With your fingers, work a little of the spice rub under the skin. Tuck the wings behind the neck. Cover the chicken and refrigerate overnight (or put it on the grill!).
Make the sauce
To make the sauce, whisk together the ketchup, mustard, molasses, red-wine vinegar, reserved spice rub, and Tabasco sauce in a small bowl (or measuring cup, which makes it easier to pour into the beer can.
Cook the chicken
If using gas, set the outside burners to medium high and leave the center burner off.
While the grill is heating, open the can of beer and poke several holes on top of the can using a churchkey-style can opener. Pour out (or drink) half of the beer. (I find it easier to mix the beer in the measuring cup and pour it all back into the can). Using a funnel, fill the can with the sauce. Gently swirl the can to mix. Put the can in the center of a 10- to 12-inch ovenproof skillet. Holding the chicken upright with the opening of the body cavity facing down, lower the chicken onto the beer can. Stabilize the chicken with its legs so that it stands up.
Set the skillet in the center of the grill, or in the area where there’s no direct heat. Put an oven thermometer on the grate next to it. Cover the grill. Adjust the vents or burners to keep the temperature between 350° and 375°F, and grill the chicken until an instant-read thermometer registers 175°F at the thickest part of the thigh, 45 min. to 1-1/4 hours. If the grill temperature is correct, the chicken should start to lightly brown after 15 min. (If using charcoal, check every 15 min. and if the temperature drops below 300°F or if the coals have burned down very far, add a handful of fresh charcoal to each pile of coals.)
Carefully transfer the chicken and beer can to a cutting board. Let it rest for 5 min. Meanwhile, line a platter with the lettuce leaves. Using wads of paper towels to protect your hands, carefully remove the chicken from the beer can (ask for help if the can is stuck). Discard all but 1 Tbs. of fat in the skillet and then pour the contents of the can into the skillet. (If the skillet drippings have burned, pour the contents of the can into a clean saucepan.) Bring to a boil over medium-high heat and cook, whisking, until it has reduced slightly and thickened to a nice gravy consistency, 2 to 3 minutes. Carve the chicken into eight pieces and arrange on the platter. Garnish the chicken with the chopped scallions and citrus zest. Put the sauce in a sauceboat or bowl and serve alongside
It’s been a while since I’ve added any recipes to the site. That’s not because we haven’t discovered amazingly delicious recipes–almost every week we’ve found something that’s a “keeper”! Mostly, finding time to post is challenging, and with so many sites with great recipes, I always seem to find enough new recipes that we are don’t repeat too many recipes–when we do, it’s easier to just look back at a few weeks’ menus and pick to best ones.
But I have a few photos from some recent meals and this Chicken Pot Pie Skillet Pizza from Cooking Light was so good we’ve already done it a couple of times.
Chicken Potpie Skillet Pizza
A delicious mashup of chicken pot pie and pizza. Makes two pizzas.
- 2 Tbs Olive oil divided
- 1 Onion chopped
- Handful of baby carrots cut into matchsticks, about 1 cup
- 2-3 Stalks celery chopped
- 1 Cup Frozen peas thawed
- 3 Tbsp Flour
- 2 cup Chicken stock
- Pizza dough for 2 pizzas
- 2 Chicken breasts diced
- 2 Cups shredded mozzarella cheese
- 1/2 tsp Dried thyme
- 1/4 tsp black pepper
- Cooking spray
Place 12in cast-iron skillet in oven and preheat to 450˚F
Heat another skillet on stove with 1 tsp oil
Sautée onions for 2 min
Add the Chicken and sautée
Add carrots, celery and peas, sautée for another couple of minutes
Remove veggies to a plate
Add 1 Tbs oil to skillet and add flour, stirring for 30 seconds
Add the chicken stock and bring to boil stirring often
Cook until sauce thickens, about 3 minutes
Split the Dough in 2 pieces
Roll the pizza dough out to fit the bottom and sides of the skillet in the oven.
Take the preheated skillet out of the oven and spray with cooking spray
Place 1 of the dough rounds in it covering the bottom and going up the sides.
Bake the dough for about 5 minutes
Add 1/2 the veggie and chicken mixture to the cooked pizza dough
Pour 1/2 the sauce over the toppings
Top with 1 cup cheese and sprinkle with thyme and grating of paper
Change the oven to broil and broil for a couple of minutes until the cheese is melted and browned.
Remove from oven and slide the pizza out of the pan
Allow to cool while you cook the second pizza
Slice and eat!
Trying new recipes is really the main purpose of this blog. Every week, I rummage around the web looking for new recipes for our meals. Sometimes we find a recipe that we use over and over, though even the most repeated of our recipes has only been re-used 4 times. I am constantly amazed by the variety of recipes out there, and that we’re closing in on 4 years of menus and there’s always more recipes to try.
When we find one that turns out well, I’ll make a note of it, perhaps snap a photo and, for some really great ones, write up the recipe, especially if I’ve modified it a bit. This recipe is one that I almost skipped over because the original is a pdf file (often problematic) and is written to make 48 tacos by a chef at a restaurant–all flags that this could go badly in my hands. But what we ended up with was so delicious that it had to be written up! The flavors and textures were amazing! The recipe below is probably a poor rendition of Richard Sandoval’s Duck Carnitas Daikon Tacos, but wow, they are delicious!
I simplified this a lot–perhaps too much?? Be sure to look at the original recipe and follow it where you want. I am sure duck would be delicious, and I’m not sure what Peking duck is, but sounds like it’s kind of orange-flavored, so I opted for chicken thighs and brushing with marmalade since we had some. You could steep the sauce overnight, but hadn’t read that part and it was fine without it, plus we used ground coriander, and finally grated orange zest, so no need to remove the solids.
Anyway, enjoy and let me know if you try it. I am sure we will do them again and I’ll update the recipe and add some more photos–this was a cell phone shot taken at the table when we realized just how delicious these were.
Chicken Carnitas Daikon Tacos
- 8 Boneless/skinless chicken thighs
- 1/4 Cup Orange marmalade
- 1/2 Daikon sliced thin ~1/8 in on a mandolin (probably even less--a few slices per taco is good)
- 1 Green apple sliced thin
- Orange Coriander Sauce below
- Curry Aioli below
- 1/4 Cup Cilantro chopped
Orange Coriander Sauce
- 1/2 Cup Sugar
- 1/2 Cup Water
- Zest of 1 Orange
- 1/2 tsp. ground corriander
- 1/4 cup Sweet Chili sauce
- 1 Orange cut the peal off, slice and remove seeds
- 1 Tbs Corn starch
- 1 Tbs water
- 1 Tbs Curry powder
- 1 Tbs Turmeric
- 1 Tbs White balsamic vinegar
- 1/2 Tbs Lemon juice
- 1 Tbs Honey
- 1/4 Cup Mayonnaise
Barbecue the chicken thighs, brushing with the marmalade in the last 5 minutes or so.
Slice the daikon and apple with a mandolin
Orange Coriander Sauce
Bring the sugar and water to a boil
Stir in the orange zest and coriander powder
Add the hot sauce and orange segments
Make a slurry with the corn starch and water
Add cornstarch slurry to the sauce and simmer until thickened
On a tortilla, place a few pieces of daikon and then apple.
Add half a chicken thigh.
Top with Orange Coriander sauce
Top with Curry Aioli
Sprinkle with cilantro
I am sure the original recipe from Half Baked Harvest is better, but it looks a bit too involved for a weeknight dinner, and I am not sure what Gochujang sauce is, or if it’s safe for nut and fish allergies. Even with the simplifications we made, this was a definite hit with everyone and we’ll surely make it again.
Not sure what kind of noodles the original really called for, but the store bought fried chow mien noodles worked just fine and didn’t need frying again. Speaking of which, not sure what the deal is with frying the chicken twice as the original called for…we just did it once. And Sriracha sauce worked fine for some kick in place of the gochujang sauce.
Simplified Korean Chicken Tacos with Sweet Slaw, Crunchy Noodles and Queso Fresco
For the fried chicken
- 2 cloves garlic grated with microplane
- 1 Tbs fresh ginger grated with microplane
- 3 Tbs soy sauce
- 1 tsp Sriracha
- 1 1/2 Tbs rice vinegar
- 1 Tbs Olive oil--original called for sesame which is probably better, but we didn't have
- 1 Tbs honey
- 2/3 Cup Flour
- 1 Tbs Cornstarch
- 1 Lb Chicken breast or thighs cut into bite size pieces
- 1/2 Lb Chow mein noodles
- 1 pkg Coleslaw mix about 3 cups
- 2 Spicy red chiles seeded + sliced
- 1 clove garlic grated
- 2 tsp Fresh ginger grated
- 1 Tbs Soy sauce
- 2 Tbs Honey
- 2 Tbs Rice vinegar
- 1 tsp Olive oil
- 1 Lime juiced
Putting it all together
- 8 warmed flour tortillas
- queso fresco
- fresh cilantro
Mix the slaw dressing in a medium bowl.
Add the coleslaw and red chills and toss to coat everything.
Put in the fridge while you make the rest of the dish.
Heat an half inch of oil in a skillet.
Whisk flour, cornstarch, and 2/3 cup water in another bowl.
Add chicken chunks and toss.
Working in batches, fry chicken until golden, 6–8 minutes.
Drain on paper towels.
Add the chicken to the bowl with the sauce and toss well.
Trader Joe’s has come to town and, while there’s a LOT of stuff that that is not peanut/tree-nut/fish safe, there are many things that we’ve been able to find there. 10-minute bulgur and sunflower seeds being a couple. Now if only we could get them to be better about labeling! Unfortunately, there’s a bunch of stuff that has CYA labeling…salad greens with shared equipment warnings for all top 8 allergens??? And a lot of stuff that’s not labeled for may contains at all. But it’s a start…
I adapted this from this one on TasteOfHome.com: seemed like it needed some more veggies.
Chicken Bulgur Skillet with Spinach
- 1 lb boneless skinless chicken breasts cut into 1 inch cubes
- 2 Tsps olive oil
- 2 Carrots diced
- 2/3 Cup Onion diced
- 1 bag 10 oz Fresh spinach leaves
- 3 Tbs Sunflower seeds
- 1/2 tsp Caraway seeds
- 1/4 tsp Ground cumin
- 1 1/2 Cups Bulgur
- 2 Cups Reduced sodium chicken broth
- 2 Tbs Raisins
- 1/8 tsp ground cinnamon
Heat large, non-stick skillet over medium-high heat.
Add the oil and then the chicken.
Cook until meat is cooked through.
Remove the chicken to a plate and keep warm.
Add the carrots and onions.
Add the sunflower seeds, caraway, and ground cumin.
Cook until the onions start to brown.
Stir in the bulgur
Add the broth, bring to a boil and reduce heat
Add the raisins, cinnamon and the cooked chicken.
Cover and simmer for 10-15 minutes or until the bulgar is tender.
Stir in the spinach leaves and serve.
With nut allergies, Chinese restaurants are not somewhere we can go as a family. So when I find recipes that can be made relatively easily at home, I like to try them out. This recipe came from Mommy’s Kitchen, who adapted it from Jamie Cooks. It doesn’t take the long to make, and is really good. The chicken pieces are nice and crisp. There’s quite a bit of sauce, you could reduce the volume a bit if you didn’t like so much sauce.
Orange Chicken and Vegetables
For the chicken and vegetables
- 4 Boneless skinless chicken breasts, cut into 1in pieces
- 3/4 cup flour
- 1/4 tsp salt
- 4 Tbs olive oil
- 2 cups baby carrots sliced lengthwise
- 1 Onion diced
- 2 Bell peppers--try different colors--cut into chunks
- 4 stalks celery sliced
- 1/2 tsp pepper
For the sauce
- 3/4 cup fresh squeezed orange juice
- 1/4 cup soy sauce
- 1/2 tsp chopped fresh ginger
- 2 tsp rice vinegar
- 1/2 cup brown sugar
- 1/2 tsp olive oil
- 2 Tbs corn starch
- 1 cup chicken broth
If serving over rice, start the rice.
Combine the chopped chicken with the 3/4 cup flour and the 1/4 teaspoon of salt in a medium bowl.
Toss to coat the chicken.
Heat the oil in a large frying pan or wok.
Cook the chicken in batches, until golden brown (about 10 minutes) and set aside.
Add more oil if needed and then the chopped veggies.
Cook over medium high heat until crisp tender--about 5 minutes.
Make the sauce while the veggies cook.
Whisk together all the sauce ingredients in a medium saucepan over medium-high heat.
Bring to a boil.
The sauce will begin to thicken as it comes to a boil.
Add the sauce and chicken back into the pan with the veggies and stir to mix everything together.
Serve over rice.
This recipe came from DinnerALoveStory.com, one of my favorite blogs. Her site posts a stead stream of simple, healthy, yummy meals along with humorous stories about all kinds of things. Sometimes I’m in too much of a rush to read the stories, and head straight to the recipes, but I try to get back and read the stories when I’ve got a few minutes.
This recipe was simple and delicious, and our family devours sweet potato fries, so I added them as a nice side dish.
Pulled Chicken Sandwiches with Sweet Potato Fries
A simple, fast recipe for pulled chicken sandwiches, served with sweet potato fries
For the sandwiches:
- 1 cup barbecue sauce
- ½ cup cider vinegar
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 bay leaf
- 2 lbs Chicken Breasts about 4
- Potato Rolls
For the sweet potato fries
- ~3 sweet potatoes
- 2-3 Tbs Olive oil
For the sweet potatoes:
Preheat the oven to 450˚
Slice the potatoes into ¼ inch stops
Working in batches, place cut potatoes in a ziplock bag and add some oil
Close the bag, shake to coat the potatoes
Spread potatoes on a rimmed baking sheet, sprinkle with salt
Bake for ~30 minutes, turning occasionally, until browned
For the sandwiches
While the fries are cooking, get a heavy pot
Add the bbq sauce, cider vinegar, onion, garlic, bay leaf to pot and mix
Add the chicken to the pot
Add 1-2 cups of water to cover the chicken
Add the bay leaf
Bring the chicken to a boil, reduce heat and simmer, uncovered, 15-20 minutes until the chicken is cooked through.
Remove the chicken from the pot and turn up the heat a bit to cook the sauce down some more while you shred the chicken (10 minutes or so)
Shred the chicken with two forks and return to the sauce
Serve on the potato rolls with the sweet potato fries
The main downside of this recipe, adapted from TheKitchn, is that the kids devoured it and there were no leftovers for lunch! I was savoring my second piece, thinking that the kids surely would be happy with one and thinking of the yummy lunch I’d be having the next day, when they both asked for seconds. This is a quick and delicious meal, the puff pastry might not qualify it as supper healthy, but yum!
Chicken Pesto Tart
A delicious, quick chicken pizza on frozen puff pastry
- 2 sheets frozen puff pastry thawed
- 1 head garlic peeled
- 1-2 Tbs olive oil
- 1/2 cup Fresh basil leaves chopped
- 3-4 chicken breast 1lb, cooked and diced
- 1 cup mozzarella shredded
- 2 Tbs Parmesan grated
Pre-heat the oven to 400˚F.
While the oven is heating, thaw the puff pastry and peel the garlic. Put the garlic on a baking sheet and bake until soften and golden brown, 10-15 minutes.
Line two baking sheets with parchment paper. Unfold the puff pastry onto the lined sheets and stretch it out a bit. Prick all over with a fork to prevent the pastry from rising too much.
Brush the olive oil onto the pastry, then top with the chopped basil.
Top with the diced chicken and then the mozzarella and parmesan cheeses.
Bake for 15-20 minutes--until the cheese is melted and nicely browned.
Dinner a Love Story is one of my favorite sites for meal ideas. The recipes tend to be good, family friendly and relatively easy to make. The site also features stories of their lives, meals, readings, etc. This particular recipe caught my eye, not only because it looked yummy, but because it started with a note from one of the kids about the pains of being a child of a food blogger and having to wait another fiiiive hours for mom to finish taking photos of dinner before they could eat! As you may have gathered looking around my blog, I generally snap a quick shot or two before digging into a meal…Anyway it was yummy and fairly quick to make. I made a few substitutions based on what was on hand.
Chicken with Artichokes in Creamy Mustard Sauce
Adapted from Dinner A Love Story
- 1 1/3 pounds skinless chicken thighs
- 3 Tbs olive oil
- 1 small onion, chopped
- 1 chopped tomato
- 1 can artichokes (drained), cut in half
- 1 Tbs lemon juice
- 1/2 cup red wine
- 1/2 cup chicken broth
- 1/4 – 1/3 cup cream
- 2 teaspoons Dijon mustard
- chopped parsley or thyme
In a large skillet, brown chicken pieces in olive oil over medium-high heat, about 2-3 minutes a side. (They do not have to cook through.) Remove, decrease heat to medium, and add onion. Cook a minute or two, scraping brown bits leftover from chicken. Add tomatoes, artichokes, lemon juice, salt and pepper. Cook another 2-3 minutes. Nestle chicken thighs in the vegetables then add wine and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook another 10 – 12 minutes.
While it’s simmering, whisk together cream and mustard. Remove skillet from heat and stir in creamy mustard mixture.
Garnish with parsley or thyme and serve with a good crusty bread to soak up all the sauce.
The following is adapted from this recipe at Food For My Family. The coating on the chicken fries up nice and crispy. The original recipe didn’t have much in the way of veggies, so I added some red bell pepper and a bag of stir fry veggies (broccoli, snow peas, etc.). The recipe for the makes quite a bit, I keep cutting it down, and think this recipe has about the right amount, especially with a good amount of veggies. Sorry there’s no picture of the final product with all the veggies added in. Serve over rice–brown if you have time.
General Tso's Chicken
For the chicken:
- 1.5 lbs chicken breast cut into 1-1/2″ chunks
- 1/4 cup cornstarch
- 1 teaspoon pepper
- 1/4 cup low-sodium soy sauce
- 1 egg
- oil for frying
For the sauce:
- 1/4 cup cornstarch
- 1/4 cup water
- 2 cloves garlic minced
- 1 1/2 tsp grated ginger
- 3/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 cup hot water
- 3-5 Tbs oil--for frying chicken
- 4-6 scallions chopped
- 10-15 dried thai or cayenne peppers--I left these out for the kids
- 1 red bell pepper sliced
- 1 bag stir fry veggies or whatever sounds good or is on hand
For the sauce:
Mix together cornstarch and 1/4 cup of water.
Add garlic, ginger, sugar, 1/4 cup soy sauce, rice vinegar and the hot water.
Stir until the sugar dissolves.
Refrigerate until needed.
For the Chicken
In a separate bowl, mix together the cornstarch and pepper.
Add the egg and the soy sauce to the cornstarch.
Add in chicken pieces and stir to coat.
In a wok or large skillet, heat oil on medium high and fry chicken in batches for 5-7 minutes until chicken is cooked through.
Set chicken aside and cover to keep warm
Pour off excess oil, keeping about 1 Tbs of oil
Add in scallions and sauté for a couple of minutes.
Add in the peppers and other veggies and cook a couple more minutes.
Add in sauce and hot peppers, if using, and cook for 5-10 minutes until sauce begins to thicken.
Add in chicken and cook until sauce thickens and coats the chicken.
Serve over steamed rice.