Bake Me More

One "Dish" Chicken

Bean Can Chicken

Beer can chicken is a very familiar recipe…that is placing a whole chicken on a can of beer (or coke) and slow grilling it. The process both infuses the chicken with a distinctive flavor and ensures an exceptionally moist flesh. For a twist, instead of using a can of liquid, why not try a can of beans instead? The concept is the same, flavoring and moisturizing the meat, as well as providing a side item with the entree!

I first came across this concept last summer while visiting a post by Kat at A Good Appetite and this recipe. I knew it was a must try and I have not been disappointed. My sister in law and I actually cooked several last fall while evacuating (ok, we didn’t leave) during a passing hurricane here in Florida.

To sum it all up. The beans flavor the chicken, and the chicken the beans. Up until tonight I did slip the chicken on top of the bean can, but tonight I got to use my new pan which actually holds the liquid in a core in the center, which you drop the bird over, and the round griddle allows you to add vegetables that grill along with the chicken. I wrap mine thoroughly in foil to ensure even cooking, and remove the foil in the last few minutes of cooking so that the skin of the chicken can brown.

This no doubt is the way to go for a hearty, healthy, fuss free meal. It is a regular dinner staple at our house. I promise you won’t be disappointed.

No Butts About It!

Bean Can Chicken

Ingredients:

• 1 whole chicken
• 1 large can of beans, choose any flavor
• Chicken rub or desired seasonings (I use McCormick Grill Mates)
• Fresh vegetables of choice, cut into large chunks: 
  •   1 onion
  •  3 potatoes
  •  3 medium carrots
  •  1 zucchini squash
  •  4 ears of yellow corn
• Melted or spray butter for keeping vegetables and chicken moist during cooking

Directions:

Rinse outside of chicken with water and slide the neck of the chicken over the opened can of beans, or onto core of chicken roaster. If using chicken roaster, fill well of core with beans before dropping chicken over. Thoroughly coat the skin of the chicken with desired rub. Place the cut vegetables around the chicken and wrap entire dish with foil. Place on grill and slow cook at 350 degrees for about 1 1/2 hours, or until internal temperature of chicken has reached at least 165 degrees. Remove foil during the last 10 – 15 minutes of cooking to brown the chicken skin. Remove from the grill and let sit for about five minutes. When chicken is cool enough to handle, remove from bean can or metal core, cut and serve with beans.

*If using the can of beans as the base, you may find it a little difficult to slide the chicken all the way down. You may need to manipulate the chicken cartilage to lower the bird entirely. Also, I suggest you place the entire chicken and can on a grill safe pan covered with foil. The chicken and beans will produce a lot of juice that you do not want dripping all in your grill.

Stir Fry’s are a dinner staple with my family. They are (generally) a low fat, low calorie, low budget… but very fulfilling meal that incorporates vegetables, meats (or not), and rice… all in one. They often come together very quickly too. Today’s lunch was a very easy version of the Asian dish Kung Pao Chicken. In all technicality, this is not your classic Kung Pao Chicken, however the chicken is marinated and cooked in an orange marmalade, and peanuts are added.

There was no written recipe base for this dish, as I have made so many Stir Fry’s, I doubt any of them have been exactly re-created. This Asian cuisine is so user friendly though, a specific recipe is usually not necessary.

Kung Pao Chicken (aka Orange Marmalade Chicken Stir Fry)

Serves 4 – 5, double as necessary

Ingredients:

• 2 large skinless chicken breasts, cut into strips
• 1/2 cup orange marmalade
• 1/4 cup peanuts (I used honey roasted because that’s all I had)
• 1 bag frozen stir fry mix (peppers, onions (mine included broccoli too)
• 1/4 cup soy sauce
• 1 tbl cornstarch
• Seasonings, as desired
• 1 tbl Cornstarch
• Water
• Hot Cooked Rice

Directions:

Combine chicken, marmalade and peanuts in 1 - 2 tablespoons of oil in wok or skillet. When chicken is nearly cooked through, add stir fry mix and soy sauce. You may need to add water throughout the cooking process. The key is to maintain a liquid base which you will thicken before serving. Once the dish is heated through, in a small cover-able cup, combine the cornstarch with 2 – 3 tablespoons of liquid… for me, I used equal amounts of water and soy sauce. Shake the cup until the cornstarch is dissolved, then add to stir fry. Let stand long enough to thicken. Serve over rice.

Bourbon Chicken

 This is one of the many “gotta try” recipes I have bookmarked at Blog Chef.net by Bobby.  My whole family enjoys Asian dishes and I have plenty of choices on her blog. I almost talked myself out of making this dish… mainly because it involved frying and I hate the smell that frying in the house leaves… but I am SO glad I did. My husband said this was the best Bourbon Chicken dish that he’s ever had… (We have a few mall food court dishes that we frequent… but this is better, and less expensive.)

I served the chicken over long grain rice that I cooked in broth instead of water. Using broth keeps the “customers” from asking for extra salt and butter. I also steamed some vegetables in my recently purchased food steamer – which I LOVE. Other than the frying (which I used peanut oil) this was a very nutritious meal. It was pretty easy and straightforward too.

Oh, and I am curious too as to why this is called Bourbon…since there is no liquor in it… Maybe it’s from Bourbon Street in New Orleans… don’t know… too tired to care…

Bourbon Chicken

adapted from Blog Chef

Ingredients:

• 2 pounds boneless skinless chicken breast cut into chunks
• Corn starch
• Peanut Oil

For the sauce:

• 1 garlic clove, minced (I didn’t have any, but I used some garlic salt)
• 1/4 teaspoon ginger
• 3/4 teaspoon red pepper (I went real light on this)
• 1/4 cup apple juice
• 1/3 cup brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions:

Cube chicken and dust with cornstarch. In large skillet brown the chicken in hot oil then remove and drain. (I didn’t use the same skillet for the sauce).

Combine the sauce ingredients in large skillet or wok. Bring to a boil. Reduce heat and add chicken. Simmer for ten minutes and serve over rice with sauce.

Backyard BBQ in January!!!

Tonight we had a wonderful meal, and at a wonderful price. This is the kind of meal you have at a summer picnic, but the last few weeks in Florida have felt like summer…so why not. Today was quite beautiful. The temperatures were in the 70′s and there was not a cloud in the sky. I actually wore shorts today, in January. Now I had no idea what the weather would be like when I planned this meal earlier in the week, but it turned out to be very fitting.

Leg 1/4′s were on sale at Publix this week at .59 cents a pound. I got a pack of 5 huge 1/4′s for $2.50… To go with the chicken I made classic potato salad and some steamed corn and broccoli. Dessert was a new twist too, but I will post that tomorrow.

To prepare the chicken you will need:

• Boiling water, salted
• 5 -6 chicken leg quarters
• BBQ sauce of choice (I prefer Kraft Original for this chicken)

I always boil leg quarters for a few minutes before throwing them on the grill. Bone-in meat always requires extra cooking time, and I cannot stand charred meat. So about 10 minutes in a boiling bath starts the cooking and also enhances moisture in the finished product.

Boil Leg Quarters for 10 minutes and gently transfer to hot grill (to keep the skin from tearing). Grill for 10 minutes right side up, then flip to brown the top. After about 5 minutes spread desired BBQ sauce on the bottoms of the chicken. Let cook for a couple of minutes and flip the chicken again. Thoroughly coat the tops with sauce and allow to simmer on grill until cooked through, which won’t be long… Remove and serve! My total cooking time after boiling was about 10 minutes on each side. The temperature on my grill was at 500 initially, and remained at 400 ish for the rest of the time.

Now, for the potato salad!

Classic Potato Salad

• 3 – 5 lbs baking potatoes, diced
• 6 boiled eggs
• Sweet Relish
• Salt, Pepper to taste
• Diced Onions & Celery (if desired)

Boil potatoes until tender, remove and drain in colander. Chop eggs into small pieces, or use egg slicer. Place in large bowl, lightly salt and pepper then add potatoes. (Now this is where I just eyeball measurements and add to taste). Add 2 heaping tablespoons of mayonnaise and sweet relish. Stir into potatoes. Add more mayo, relish and salt & pepper to taste. I like to prepare the salad while the potatoes are still warm. It kind of mushes the potatoes, but I think that contributes to the creaminess of the potato salad. If you stir gently, you will get a combination of creamy and chunky potatoes – yum. If using, add the chopped onions and celery and stir until well mixed. Maybe next time I will measure how much of everything I add.

After dinner I broke out the dessert, which I made last night. I will talk more about that tomorrow – I still have to take pictures.

Finally, after dinner cleanup, I prepared Sunday lunch. Home made lasagna. I will pop it in the oven before church and it should be hot and ready to serve when we get home. That’s it! Good night all.

Grilled Chicken Quesadilla's

I posted these back in October without pictures. I made them again tonight and took the time to take a few photos. As usual these were a hit for dinner. I will post the recipe for a re-cap…

These are sooo easy to prepare. They are very basic, but delicious and appetizing. I grill the tortilla until it begins to crisp, we prefer that over a soggy shell. I always serve them with tortilla chips and salsa.

Chicken Quesadilla’s

Ingredients:

• 1 pound chicken breast or tenderloin (no bone or skin)
• 1 small onion, chopped
• 1 small green pepper chopped
• 2 cups shredded cheese (reserve some for topping)
• 10 flour tortillas (8″)
• Sour Cream
• Butter
• Salsa
• Any other desired toppings

Directions:

Grill chicken and slice into thin strips. Meanwhile saute onions and peppers. Butter one side of tortilla and heat griddle. Place tortilla butter side down. On one half, place cheese, chicken, onion/pepper and cheese again, in that order. Cook on griddle until shell is browned then fold in half. Remove and serve with sour cream, salsa and extra cheese. Slice in half if desired. Makes ten Quesadillas.

For ease of preparation, I place the chicken, cheese and vegetables in three separate bowls next to my griddle in an “assembly line” fashion.