10 Spice Beer Can Chicken

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It was 29 degrees today. WOW. What an ABSOLUTELY beautiful day!!! But on super hot days like today, I don’t really feel like heating up my house any more than it already is – so I decided to BBQ outside! Tonights dinner is a super simple, yet delicious (moist) beer can chicken!!!! If you have never tried something like this, I suggest you do. Serve it up with some BBQ’D sweet potatoes, and BBQ’D whole carrots, and a home made Caesar salad.

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Ingredients:

  • 1 3-4LB whole chicken
  • 1/3c EVOO
  • 2 TBSP brown sugar
  • 2 TBSP garlic powder
  • 2 TBSP smoked paprika
  • 1 TBSP cumin
  • 1 TBSP coriander
  • 1 TBSP onion powder
  • 1 TBSP salt
  • 1 TBSP pepper
  • 1/2 TBSP cinnamon
  • 1 TSP cayenne pepper
  • 1/2 can of your favourite beer

Directions:

  1. Wash your bird thoroughly inside and out. Pat dry.
  2. In a small mixing bowl, mix together your brown sugar, garlic powder, smoked paprika, cumin, coriander, onion powder, salt, pepper, cinnamon and cayenne pepper and your evoo.
  3. Place your chicken in a LARGE bowl. Rub your seasoning paste all over the bird.
  4. Heat your outdoor grill to LOW on one side, and MEDIUM on the other side.
  5. Make sure to use some kind of drip tray safe for a BBQ to place your chicken on. Put the beer can in the chickens cavity, place standing up on the drip tray and put it on the LOW heat side of the BBQ. Close the lid. If the brown sugar on your chicken is getting black within the first 10-20 minutes of being on the grill, turn the heat down a little lower.
  6. Set a kitchen timer for 1 hour. This can take up to 90 minutes depending on the efficiency of your grill. My 4lb chicken only took about 1 hour.
  7. Once the thickest part of the chicken reads 165F, it is ready to come off the grill.
  8. Place chicken on a cutting board, let rest for 15 minutes.
  9. Once the chicken is well rested, carve and serve!

Basil Chicken Pasta

Hi everyone!! What a weekend we have had over here! We had a wonderful dinner with friends friday evening where Jacob (our 13 month old son) got to visit and play with his “girlfriend” who is one month older than him! It was so nice to get to see them play together and eat together! How special. Saturday evening we went to Paul’s parents house to visit with his grandmother. Jacob has never met his great grandmother so it was very special for us to spend some time with her before she went back home. THEN after dinner, we had gone to a friends housewarming party! It was a fantastic (and late) night with friends! I am still exhausted today from not getting to bed early enough! Needless to say, when it came to dinner I really didn’t want to work too hard.

Thankfully in the summer I get to can and freeze home grown tomatoes from my mom, and my mother in laws gardens. I get to can stewed tomatoes, salsa, pasta sauces and soups. How lucky am I? I had one can left of stewed tomatoes, and a basil plant that was on its last legs today. SO we are having a pasta for dinner tonight. What an easy meal to make. Get a pot of water going to boil your pasta, and flavour your tomatoes for a sauce and cook some chicken. SIMPLE.

Hopefully you all had a great weekend whether it was busy or relaxing!!! Here we go!

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SAMSUNG CAMERA PICTURESIngredients: (Serves 3)

  • 2 8oz chicken breasts, pounded to the same thickness
  • fresh ground Salt and pepper
  • 1.5 tsp dried basil, divided
  • 1/2tsp thyme
  • 2c stewed tomatoes
  • 1c chicken stock (or just use the starchy cooking water from your boiling pasta.)
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced
  • EVOO (extra virgin olive oil)
  • 1C loosely packed fresh basil leaves, sliced or torn
  • pecorino Romano cheese, freshly grated
  • 6-8oz dried spaghettini

Directions:

  1. Bring a pot of water to a boil. Cook pasta according to package directions.
  2. Season your chicken on both sides with salt, pepper and 1 tsp dried basil. In a med-large skillet over medium heat add 1 tbsp EVOO. once thats nice and hot, add your chicken and brown it on both sides. Remove the chicken from the pan and on to a plate, cover it with foil. Your chicken will not be cooked through at this point.
  3. Add another tbsp of EVOO to your skillet. Add your onions, brown them. Once they’re nicely browned add your garlic and cook until fragrant.
  4. Add your stewed tomatoes and your chicken stock to the garlic and onion mixture. Season with salt, pepper, 1/2 tsp of dried basil and thyme. Add your chicken back to the skillet, cover, and let cook until chicken is cooked through. This shouldn’t take very long, use a meat thermometer to read the chicken in the fattest part. it should read 165.
  5. Once your chicken is cooked through, remove it from the sauce. Place on a cutting board and slice it all up in to strips.
  6. Add your cooked pasta, fresh basil and freshly grated cheese to the sauce and toss it all together. Add your chicken on top, or on the side. Serve!

Cashew Chicken Bowl

I have made it my mission to re-make all the recipes on my blog and make sure they are at their best – so when you make them, it tastes just as amazing as when I make it for myself. This one has been remade and changed up. I hope you enjoy!!!

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Ingredients:

-2 6oz chicken breasts, boneless and skinless cut into 1″ cubes

-1 tbsp each salt, pepper, chili powder, ground ginger and lemon grass divided

-1/2c flour

-3 shallots, diced

-4 cloves garlic, minced

-1″knob ginger, minced

-3 tbsp coconut oil

-3 tbsp rice wine vinegar

-4tbsp ketchup

-1 tsp sugar

-1/2c soy sauce

-1 tbsp sriracha

-1/2c raw cashews, crushed

-1/2 of a bunch of green onions, snipped

In a bowl, add your flour and 1/2 tbsp each of salt, pepper, chili powder, ground ginger and ground lemon grass. Mix together. Add in your cubed chicken and mix until all the chicken is nice and coated with flour. Shake off excess flour.

In a large skillet over med-high heat, add your coconut oil. Let melt and get hot. Add your chicken. Do NOT put it in the pan and immediately stir it around. Let it sit in the oil to get a nice crisp to it. Once you notice that it is browning nicely, you can toss the chicken to crisp up the other sides. Add in your shallots, ginger and garlic. Season with the remaining salt, pepper, chili powder, lemon grass and ground ginger.

In a separate bowl, mix together the rice wine vinegar, ketchup, sugar, sriracha and soy sauce. Whisk. (Feel free to double the sauce recipe if you prefer your noodle bowl to be extra saucy. The sauce really absorbs into the rice you serve it over.)

Add sauce to the skillet. Cook until heated through. Remove pan from heat. Throw in your green onions and cashews and serve over a hot bed of sushi rice. mmmmmmmm.