Drunken Chicken

Who doesn't love Beer Butt Chicken?

Oh, sorry if that shocked you... some people I think call it Beer Can Chicken.  We've always called it what it is: you shove a mostly full can of beer into the chicken cavity and then put it (upright) on the grill for however long until it's done.  The result is always this super moist, flavorful chicken that is sooooooooooooooo goooooooooooooooooooooood.

And it's been horrible not having a grill big enough to accommodate an upright chicken.  But not anymore!

Drunken Chicken
Recipe adapted from Bobby Deen
Prep time: 10 minutes   Cook time: 1 hour, 40 minutes

1 tsp ground coriander

3/4 tsp mustard powder

1/4 tsp freshly ground black pepper

1/4 tsp ground cumin

1 bay leaf, crushed

1 tsp salt
One 5-pound chicken

2-3 carrots, roughly chopped 

1 onion, quartered
1 orange, zested and halved

One 12-ounce beer

1.  Preheat the oven to 375 degrees F.

2.  In a small bowl, combine the coriander, mustard powder, black pepper, cumin, bay leaf, and salt.  Set aside.

Mmmmm spices

3.  Place the chicken in a roasting pan and pat dry. Arrange the carrots and onions around the chicken. Scatter the orange zest on top of the chicken and place the orange pieces in the cavity.

Don't feel like hauling out your turkey-sized roasting pan for a tiny chicken?
Crumple up tin foil in an 8x10 baking dish instead.

4.  Lift the chicken skin from the chicken without removing it using your fingers. Rub the spice mixture and the salt on top of the chicken and under the skin. Pour the beer into the bottom of the roasting pan, not onto the chicken or any of the vegetables. Cover with foil and carefully transfer to the oven.

Ready to roast!

5.  Roast the chicken for 40 minutes, and then remove the foil and return to the oven and continue cooking until the internal temperature reaches 160 degrees F, 50 to 60 more minutes.

This is just after I took the foil off.

6.  Let rest for at least 10 minutes before cutting into halves or quarters. Remove the orange and skin before serving.

The aromas wafting from this are INCREDIBLE!!!!

So yeah, this is a variation of the classic Beer Butt Chicken; all the same flavors, and the same idea of using the steam from the beer to moisten the meat, but just a different technique.


I have a difficult time repeating recipes.  But this one just might become a regular monthly meal at our house.  This chicken was juicy, flavorful, and just plain DELICIOUS.  It's SUPER easy to make (come on, I put this together while sick).  And,even better, I lost count how many times Gavin declared he loooooooooooved this.  He loved it so much he asked for a second helping that was bigger than his first.  Even Kieran wanted seconds!  And that says a lot for me as Kieran usually plays with his dinner and is showing early signs of picky-ness.  Yup, I will totally be making this one again and again and again!

Honey Ale Bread

I have a feeling that when Rob showed me this recipe that he wasn't exactly expecting me to make it. 

I like surprising him, especially with something as tasty as this!

Honey Ale Bread
Recipe adapted from Sugar & Brews
Prep time: 15 minutes   Cook time: 1 hour

2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
2 tbsp honey
1 bottle (12 oz) ale [strongly recommend New Glarus Spotted Cow]
4 tbsp butter, melted

1.  Preheat the oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

Is it weird that I think dry ingredients can make such a pretty picture?

2.  In a medium bowl, mix together the flour, sugar, baking powder and salt. Next, stir in the beer and honey into the dry ingredients. Yes, the dough will be sticky and thick.  Keep mixing though, and consider the workout you're getting by making bread!

I love that I live in Wisconsin, the land of AWESOME BEER.

Arm, meet your workout.

3.  Pour half the melted butter into the greased pan. Then place the batter into the pan.  Spread out the batter and brush the top with the remaining butter.

Mmmmmmm, butter......

4.  Bake for 50 to 60 minutes, until top is golden brown and a toothpick inserted in the middle comes out clean.

I'd make this again just because this is so pretty!

This bread is so pretty and rustic and wonderful.  Whether you eat it warm from the oven with really good butter, or 3 nights later smeared with dark chocolate honey that you picked up at a farmer's market, it's AWESOME!

Beer Salmon

It's been a while since I've made fish. I grew up on a coast of some kind until I was 13.  So of course the various kinds of seafood I was fortunate to experience was OUT OF THIS WORLD.  And it occurred to me a few weeks ago that my kids aren't experiencing that.  Some of that is out of my hands.  I mean, let's be honest, the crab in Wisconsin just isn't going to taste like the crab in Maryland.  The sushi anywhere in the Midwest is not going to come close to the sushi in Japan.  Period.

BUT. I can do a little something at least.  I can do a better job to make seafood a part of Gavin's and Kieran's diets.  I can pick up things like salmon, shrimp, and a few other kinds of seafood when the budget allows to help broaden their horizons. 

And selfishly, Rob and I will enjoy every last mouthful of my broadening attempts, especially when they're as tasty as this.

It flaked apart on me but tasted AWESOME

Beer Salmon
Recipe adapted from Sandra Lee
Prep time: 5 minutes   Cook time: 20 minutes

1 salmon fillet
Garlic salt
Brown sugar
Butter
Sliced red onion
Beer

NOTE: I know I didn't give you any measurements.  Because the amount of each ingredient will vary a depending on the surface area of your fish.  I used a 1 lb piece, that was fairly small but really thick.  My "measurements" are noted with the pictures below.

1.  Preheat grill to medium-high heat OR preheat the oven to 400.

2.  Using aluminum foil, create an oblong cooking tray to be placed directly on grill. I found it easier to do this by taking a baking dish and "lining" it with heavy duty aluminum foil to help me establish the shape.  Place salmon fillet in center of tray.

Why not let a baking dish help shape the foil tray?

3.  Season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter. Top with sliced red onions. Pour beer of choice into tray to just below the highest point of the fillet.

Can you see the garlic salt?  I think I used about 3/4 tsp over my 1 lb fish.

I used about 1 to 1 1/2 tbsp brown sugar.

I think I used less than 1 tbsp butter.  Salmon is already rich.

Clearly you don't need a whole onion.  Use as much or as little as you prefer.

4.  Seal up the fish in the foil (yay foil packet!). Place tray on grill, cover with lid, and grill for approximately 15ish minutes or until just cooked through.  OR place it in the oven for about 15-20 minutes.  The exact time will vary depending on the thickness of your fish.

Just before sealing... Think this was a little over a cup of beer.

I first saw this recipe years ago. I was channel surfing and stumbled across the Food Network.  Sandra Lee had already started making this but I carefully watched what she did and was able to pretty much duplicate this a couple weeks later at a get together with friends.  In fact, I don't think I knew what the exact ingredient measurements were until I looked up the recipe for my mom a couple weeks ago.

Now, when I look at her measurements, I think she's being very generous, probably allowing for anyone who might have a larger piece of fish.  What I saw in the reviews though, were those who blindly followed those measurements, and didn't allow for any sort of adjustments based on how much fish they were dealing with.  So that's why I've withheld the measurements.  You're more than welcome to click on the link above though to get them.

But whether you choose to follow her recipe, or go with your gut, this recipe is YUMMY.  And I love that you can do this on the grill if the weather's good, or in the oven if your Grill Master is under the weather.

BLT's with Beer Bread and Guacamole

I really don't have the time or energy anymore to keep up with cooking shows like I used to.  When Gavin was a baby (and before he was born too) I would watch Food Network on Saturday mornings the way most kids watch cartoons.  I love all the great ideas!

Nowadays I'm lucky if I can get a foodie magazine read before the next issue comes along.  But I do have one guilty Food Network pleasure that consistently pops up on the DVR: Diners, Drive-ins, & Dives.

This isn't really a cooking show; it's a guy touring the U.S. checking out funky, unique restaurants and sampling some of their most popular dishes.  And most of the time he'll learn how to make those dishes too.  I have found that I get some of the best ideas from watching what other creative chefs are doing, like this one.

BLT's on Beer Bread with Guacamole
Inspired by a restaurant that I cannot for the life of me remember on Diners, Drive-Ins, & Dives. 

1 lb bacon
Mayonnaise
Sliced tomato
Leaf lettuce

For the bread:
12 oz warm beer
3 cups all-purpose flour
1 tsp salt
2 tbsp dark brown sugar OR honey
1 packet OR 2 1/4 tsp active dry yeast

For the guacamole:
2-3 ripe avocados
1 small tomato, seeded and chopped
1/2 small onion, finely chopped
1-2 cloves garlic, minced
Juice of one lemon

1.  To put together the bread, add all ingredients to the breadmaker according to manufacturer's instructions.  Bake using the white bread setting.  Let cool at least 1 hour before slicing.

A little dense but really good flavor!

2.  To put together the guacamole, cut the avocados in half and spoon the flesh into a bowl (remove the big seed either with a spoon or knife).  Add the remaining ingredients, plus a good pinch of salt.  Mash together with a fork.  For an extra kick toss in a seeded, finely chopped jalapeno.

No, I don't use conventional guac ingredients... and I don't care! ;)

3.  Preheat oven to 400.  Cut strips of bacon in half and lay on a baking sheet.  Bake for about 20 minutes (when you can smell it, it's probably just about done).  Drain on a paper towel-lined plate.

I prefer the anti-stovetop-splatter method

See? Crispy bacon WITHOUT the grease stains or burned fingers!

4.  Assembly!  Toast 2 slices of beer bread.  Spread some mayonnaise on the bottom piece of toast.  Layer on a generous helping of bacon, lettuce, and sliced tomato.  On the top piece of toast spread a generous amount of guacamole (1/4 cup worth?).  Slice the sandwich in two and enjoy with kettle chips.

Commence drooling in 3...2....

This is how I put together this sandwich.  Do you have a bakery close by that you love and makes awesome beer bread?  Use that!  Have your own spectacular guacamole recipe?  Go for it!  My own sandwich did not use the restaurant's recipes at all....I just intensely desired to make my own version once I saw how deliciously yummy theirs looked.  And I have to say that even though I ate this beauty only a few days ago now, I'm already craving it again!

Beef Roast in Beer

Do you like simple?  I like simple.  And I don't think it get's any simpler than three ingredients.

Beef Roast in Beer
Recipe from Fix It and Forget It

One 2-3lb beef roast (I used a chuck roast)
Salt and freshly ground black pepper
1 (12oz) can beer
1 large onion, sliced

1.  Place roast in slow cooker.  Poke all over the surface with a fork.  Season with salt and pepper (don't be shy!).

2.  Pour beer over roast.  Cover and refrigerate for 8 hours.

Get Ahead: Slice the onions the night before too and keep with the roast

3.  Add sliced onion to slow cooker.

4.  Cover; cook on LOW for 6-8 hours.

Aaaaaaaaaaaaaaand I was so excited about eating this that I completely forgot to take a picture of it all cooked!  Picture meat falling apart as I attempt to fish pieces out of the beefy, onion-y beer broth.  Served with some roasted potatoes and carrots with some steamed green beans and this was an AWESOME, minimal-effort meal. :)

The only "down" side I see to this recipe is the need to really plan ahead.  I attempted to make this over the weekend but when I refreshed my memory on the recipe and saw that 8 hour marinating time, I realized I needed to rearrange my meals for the week.  But you know, it worked out for the better this way and it was totally worth doing. :)

I love coming home to simple meal!

My Favorite Chili

There are some recipes that every household has their own favorite version of.  To me, chili is one of them.  My mom makes a great chili, and I've attempted my mother-in-law's recipe several times (hers always turns out better than mine though).  So I've blundered along, keeping an eye out for what I'd hoped would become Our Family Chili recipe.

I cannot eat chili with a spoon; I use tortilla chips instead

My various experiments over the years have helped me figure out things I liked and didn't like.

• I really love recipes that use beer.  Wine is great too in chili but I think beer adds this fabulous tang in the background to balance that spice.  
• Another thing I was looking for in That Family Recipe was beans.  I have to have beans in chili.  Not only do I love the taste with beans (sorry to any Texas readers), but it's also a great way to stretch the dollar.  
• Because both Rob and I grew up with red chili, we knew we didn't much care for white chili (nothing wrong with white chili though!).  
• Finally, Rob doesn't like the texture (or taste really) of bell peppers.  So whatever recipe I'd find I would need to find a heat source other than using an actual pepper.

Boy do I sound picky or what?

 I could never live in Texas...I love beans in my chili!

A few months ago my cousin was bragging online about making a big pot of his favorite chili.  Me being me of course I begged for the recipe.  His exact version wasn't something that I thought my little family would go for, however I saw through some of the various ingredients to what I believed was the heart of the recipe; and that heart had everything I was looking for.  Yippee!!!  I eagerly gave it a try, adapting it as I went with what I had on-hand in my fridge and pantry at the time.  The result was this extra spicy, deep rich flavor that was just amazing!  We have a winner!!!

One of the things I love about chili recipes is how you can keep changing them, while still keeping that core flavor intact.  After writing down my version of my cousin's recipe, I realized the other night when I made it that I'd have to make some other adjustments, again based on what ingredients I had available.  So rather than give you 2 different recipes and make this confusing, I'll give you my first adaptation, and make notes next to the ingredients I changed for my second version.

Josh's Chili
Recipe adapted from my cousin's favorite recipe

2 tsp oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef, OR 1 container of cremini mushrooms, ground
3/4 lb beef sirloin, cubed [2nd version: I used leftover French Dip beef]
1 (14 1/2 ounce) can diced tomatoes with green chilies [2nd version: I used plain diced tomatoes]
2 cups dark beer
2 (6 ounce) cans tomato paste
1 can beef broth [2nd version: I used leftover jus from the French Dip]
1-2 tsp sugar [2nd version: I used brown sugar]
1 tbsp cumin
1 tbsp cocoa
1 tsp oregano
1 tsp cayenne pepper
1 tsp coriander
1 tsp salt
2 (15 ounce) cans kidney beans [2nd version: I didn't have kidney so I used black beans instead; I think it'd be fun to use 1 can of each for future variations]

1.  Heat oil in a large Dutch oven over medium-high heat. 

What chili doesn't have onions in it?

2.  Cook onions, garlic and meat until brown.  If you are using a leftover meat that is already fully cooked, add that just as the beef is cooked and onions are translucent. 

 I love the smell of beef and onion cooking together

3.  Add tomatoes, beer, tomato paste and beef broth.  Add spices. Stir in kidney beans. 

BEER!

4.  Reduce heat and simmer for 1 1/2 hours. 

If you aren't a fan of excessive heat, I'd suggest using plain diced tomatoes instead of the ones with green chilies.  Cayenne pepper packs quite a punch and one teaspoon in this big pot of goodness goes the distance.  The first time I made this I used ground mushrooms instead of ground beef, and leftover grilled steak instead of the sirloin.  Using leftover grilled anything adds an extra smokiness that is quite simply AMAZING!  The French Dip meat was just as fabulous.  

Behold the power of Leftovers!

You're probably wondering about the cocoa powder though.  Try it.  No, I'm serious...give it a shot.  Chocolate and chilies have this incredible understanding of one another that I'm not sure many people have realized.  Have you ever tried a piece of chocolate that's been spiked with chili powder?  This is the same idea but in reverse....a chili that's been spiked with cocoa.  The result is this additional depth and warmth that truly can only be experienced.

Pepperoni Pizza with Beer Pizza Dough

Pizza and beer.  Beer and pizza.  This is one of life's perfect pairings right?  Well why not truly bring these two together closer than ever before?

The foundation for an AWESOME pizza crust

If I have the time and energy, I like to make my own pizza.  I started playing around with making pizza when I was probably 10ish?  I can't remember my exact age but I know we were living in MD at the time so that does narrow the time frame a bit.  At first it was just messing around with toppings, finding that perfect cheese-meat-vegetable ratio.  I would always use a premade crust though.  Making pizza dough was just waaaay too hard, right?  Then a couple years ago I realized that making my own dough wasn't really as hard as I'd made it out to be.  Up until that moment, any kind of bread recipe that involved using thermometers and/or kneading was just way too much for me.

Mmmm...beer and butter

But I found a basic pizza dough recipe in a magazine; it was only four ingredients long and didn't look too bad.  So I started making it, and I enjoyed doing it, but I was still required to somewhat babysit the dough.  Gotta bloom the yeast, mix up the dough, knead the dough, let it sit and rise....  Meh, not terrible but my life is getting busier as my son gets older.  And then the epiphany came.... I discovered that my breadmaker, the one I've had for almost 8 years now, has a dough setting.  (!!!!!!!)  To the internet!!

Your house will smell amazing while this rises

I found this pizza dough recipe on one of my favorite go-to sites for recipes, made it, and haven't moved on to trying any other recipes.  I'm having too much fun with it!  I love how it not only uses beer as the main liquid (loooooooooooooooove cooking with beer), but it also encourages you to add herbs and seasonings to truly customize the dough to your tastes.

Beer Pizza Dough for Breadmaker
Recipe adapted from AllRecipes.com

[Note: you will want all of these to be room temperature.  Forget to pull stuff out?  Use the delay option on your breadmaker for at least 1 hour before it will start mixing and kneading the dough]
1 cup of semi-flat beer
2 tbsp butter
2 1/2 cups all-purpose flour
2 tbsp sugar
1 tsp salt
2 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
2 1/4 tsp yeast (or 1 of those handy packets)

UPDATE: Lately I've been using EVOO instead of butter, and swapping a 1/2 cup whole wheat flour for the same in white flour.  Love it!  I also love the flavor combination of 2 tsp garlic powder and 1 tsp dried rosemary.  

1.  Coat dough container with non-stick spray.  Put all ingredients in breadmaker according to manufacturer's specifications.  Select dough setting and hit Start.  On my machine the dough setting is about 90 minutes long.

Prepare to be mixed!

2.  Remove dough from bread machine, with lightly floured hands, when cycle is complete. Roll or press dough to cover a prepared pizza pan, or roll out on lightly floured parchment paper.  Use the flour; yes, the dough is sticky.

If you like thinner crust, this makes a rather large pizza

3.  Preheat oven to 400.  Spread sauce and toppings on dough and bake for about 23-25 minutes.

So that's my favorite dough recipe.  Now on to the pizza!  We're pretty basic at my house; Rob likes pepperoni.  Gavin likes cheese.  (Mama likes all kinds of strange combinations and vegetables so it's just easier when I'm making a family pizza to say I like pepperoni also.)  I usually end up doing pepperoni over most of the crust and leaving a meat-free section  for munchkin.

Now I could say that I just add sauce, meat, and cheese but that's not really my thing.  If I'm going to make a pizza, I'm going to Make A Pizza.  And that Pizza will have Flavor at every level.  

Pepperoni Pizza
Exact concoction from Jeanna's head

1 recipe beer pizza dough (see above)
1 (8oz) can tomato sauce
1 tbsp pesto 
Turkey pepperoni
Mozzarella cheese
Cheddar cheese
Parmesan, grated


1.  My pizza sauce is a wonderful little trick I think every busy cook needs to know about: 1 can of tomato sauce with approximately 1 tbsp of pesto.  Stir together and voila!  You have pizza/marinara/breadstick dipping sauce in about 30 seconds. 

Every summer I make pesto and freeze it in ice cube trays.

2.  Spread a layer of sauce around the pizza dough.  Don't slather on too thick or the crust will be soggy. 

 

3.  I cannot tolerate a lot of grease, which is why I get turkey pepperoni instead of regular.  Since I get a lower-fat meat, I feel better about loading up the pizza the way I know Rob likes.  So I put a first layer of pepperoni on the sauce, generously sprinkle on some mozzarella, and then add a second layer of pepperoni. 

See the little section for Gavin?

4.  Sprinkle on a little more mozzarella, a little cheddar for color and flavor, and finally some Parmesan to get that lovely crispy brown topping. 

5.  You can bake the pizza at this point, but why stop the flavor here?  I have this awesome herb pizza  topping that I love.  However I've also used just dried oregano too (or use some dried Italian seasoning).  Just a little sprinkle on top for that final bang of flavor.

There's red pepper flakes in this too; love that spicy kick!

6. Bake pizza and let sit for about 5 minutes before slicing.  Enjoy!

Golden, cheesy, meaty deliciousness

Fully-Loaded Cheesey Potato Soup

Have you ever had one of those days where you get home and all you want is a big steamy bowl of That Soup.  So you go to your pantry, only to discover you don't have enough of That Star Ingredient to pull of That Soup?  Yeah, even with as much as I try to plan, this happens to me.  When it does, I figure I have two options:

1) Pick up your car keys and drive the 3 minutes to the grocery store, wait 10 minutes in line to check out and grumble to yourself about how you could have possibly miscalculated your ingredients for the week.

OR

2) Live on the edge.  Take a look at what else you've got in the house and see what other kind of soup you can make instead.

 Look what goodies I found!

Normally, I go with option 1.  I'm a planner and I have a set plan to make That Dish so I'm going to get the stuff for That Dish, like it or not.  However the other day I decided to throw caution to the wind and go with option 2.  I mean, really, how hard can it be, right?  I have butter/oil, onions, chicken stock, various frozen vegetables,...plenty of ingredients to come up with an alternative soup!  And so I quickly dug through my soup recipes and found one I'd filed away to try but have never gotten around to making.  Now was the time!

And boy, oh boy, I totally need to forget about ingredients more often!

Fully Loaded Cheesey Potato Soup
Recipe adapted from the Neely's

4 tablespoons butter
1 onion, finely chopped
2 carrots, finely chopped

2 cloves garlic, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock
1 cup milk
12 oz beer (about 1 1/2 cups)
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire

1.  In a large saucepan over medium heat, melt the butter. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. 

2.  Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes. Try not to drool too much at the AMAZING smells that will begin to permeate your house.

3.  Remove the pan from the heat and using an immersion blender, puree the soup until smooth. [Note: Don't have an immersion blender?  Ladle soup into a regular blender or food processor instead.  Return soup to pot when smooth.]  Return the soup to low heat. Add the cheese a handful at a time, stirring until melted and smooth after each addition (if you add it all at once, you get cheese glops; trust me on this one). Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper. 

 Have I mentioned before that we like cheese?  Because we do.

To make this "Fully Loaded" top with any fixings you like on your baked potato.  We agreed that crispy bacon and some fresh chives would be awesome on this.  I also liked it with just some extra hot sauce on top (I like spicy).