Here’s another recipe from Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link]. Holly shares this Terrific Tip:
Buy pre-shredded carrots in bag. Purchase chopped green onions in produce department for extra ease.
If Peanut Sauce is too spicy or if desired, substitute barbecue sauce. You can also top with red pepper slices for vitamin C.
Healthy Chicken Thai Pizza
- 1 (12-inch) thin pizza crust or premade gluten free pizza crust
- 1/4 cup peanut sauce
- 1 1/2 cups chopped cooked chicken breast
- 1/2 cup red onion slices
- 1/2 cup shredded carrots
- 1/4 cup chopped green onion
- 1 cup shredded part-skim mozzarella cheese
- 2 tablespoons chopped fresh cilantro, optional
- Preheat oven 450°F.
- Spread pizza crust with peanut sauce. Top with chicken, red onion, carrots, green onion and cheese.
- Place on oven rack and bake 8-10 minutes or until pizza is lightly browned. Top with cilantro, if desired.
- Serving size: 1 slice
- Calories: 221
- Calories from Fat: 69 (31%)
- Total Fat: 7g
- Saturated fat: 2g
- Unsaturated fat: 5g
- Sodium: 356mg
- Total Carbohydrates: 21g
- Sugar: 2g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 30mg
Dietary Exchanges: 1 1/2 starch, 2 lean meat
Recipe and photo used with permission of the author.
Living in a post-graduation world can be stressful for many. You’re looking for work or may have just landed your first real job. You’re living on your own and you may be missing the ease of college life. Well, my friend, Holly Clegg, has a wonderful cookbook for those just starting to cook for themselves, roommates and friends - Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence: Cooking Basics Plus 150 Easy Healthy Recipes [affiliate link] – which features delicious and easy-to-make recipes like this one for BBQ Chicken Pizza. (Holly’s Terrific Tip: Great option to use leftover or rotisserie chicken for a quick meal. )
Find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog. Don’t forget to check out Holly’s new cookbook, Clegg's trim&TERRIFIC Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms (affiliate link).
Graduation – don’t let the kitchen be stressful in a time of change
So you just graduated, now what? Graduation and moving out of the nest and into your first apartment can be a very exciting yet overwhelming time. Don’t let the kitchen be a reason to stress. Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence is your answer to all things food, helping you stock your pantry, and cook your favorite meals healthy and easy!
This will be your go-to book for simple dishes that feed and please – no need for unhealthy dining out! Forget dialing the delivery guy when you can whip up this fast food BBQ Chicken Pizza in no time! With just a few simple savory ingredients you can keep on hand you can easily impress – and this pizza happens to be good for you! With everything you need to know about tackling the kitchen, from healthy delicious recipes to all you need to whip them up – this cookbook, KITCHEN 101: Secrets to Cooking Confidence is a must have for the proud graduate this season!
Easy BBQ Chicken Pizza
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- Salt and pepper to taste
- 2 tablespoons plus 3/4 cup barbecue sauce, divided
- 1 (10-13.8-ounce) can refrigerated pizza crust, Boboli crust or premade gluten freee pizza crusts
- 1 1/2 cups shredded part-skim mozzarella cheese or reduced-fat Cheddar cheese (or combination)
- 1 small red onion, thinly sliced
- 1/4 cup chopped green onions
- Preheat oven 425°F.
- In large nonstick skillet, season chicken to taste and stir-fry over medium heat until done. Remove to bowl and toss with 2 tablespoons barbecue sauce.
- Coat nonstick pizza pan with nonstick cooking spray. Unroll crust and place in pan; starting at center, press out with hands. Spread pizza crust with remaining 3/4 cup sauce. Sprinkle evenly with cheese, red onion slices, chicken and green onions.
- Bake 8-10 minutes or until light golden brown.
- Serving size: 1 slice
- Calories: 271
- Calories from Fat: 62 (23%)
- Total Fat: 7g
- Saturated fat: 3g
- Unsaturated fat: 4g
- Sodium: 569mg
- Total Carbohydrates: 28g
- Sugar: 12g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 50mg
Dietary Exchanges: 1 starch, 1 other carbohydrate, 2 1/2 lean meat
Recipe and photo used with permission of the author.
After taking a break for the holidays, I’m once again participating in the Secret Recipe Club. This month’s assigned blog was Secrets of the Cookie Princess. While Colleen, the Cookie Princess, is obsessed with cookie baking, she also likes to cook up other dishes like Chicken Enchilada Soup and Crispy Quinoa Bites, which are two recipes to I’ve placed on my “To Cook” list.
I decided to make her Crockpot Lemon and Herb Roast Chicken as an excuse to use the whole organic chicken that had been sitting in my freezer for the past few months. I also chose this recipe since it uses items I always have on hand like fresh rosemary from the garden and garlic. Plus it’s based on this recipe from my friend, Stephanie O’Dea. I urge you to read Stephanie’s recipe as it’s quite funny. Her tale about “scaring the cats bald” had me cracking up.
Good, not great
My Slow Cooker Lemon, Garlic and Rosemary Chicken was a disappointment. Even though the chicken was sitting in its own juices, the breast meat tasted dry. The lemon and rosemary were overpowering and gave the chicken an almost astringent taste. Also, I could barely taste the garlic, which was unbelievable considering how much I used. However, the baby potatoes were delicious and perfectly cooked!
Ideas for improvement: Next time I attempt to make this dish, I would only use one lemon and one sprig of fresh rosemary. I’d also add something sweet, like maybe slices from one orange and 1/4 cup of maple syrup, sorghum, honey, or agave nectar poured over the top before cooking. Also, I’d keep the skin on to add moisture to the breast meat. Finally, I’d check the chicken after three hours. I cooked the chicken for five hours and it was falling off the bone, which made for a lousy presentation. (This explains why I had to photograph it in the crock rather than on a pretty platter.)
Slow Cooker Lemon, Garlic and Rosemary Chicken
- 1 (3 to 4) pound whole chicken, thawed and skinned
- 1 head of garlic – cloves separated and peeled
- 2 lemons, washed and sliced
- 1 bunch fresh rosemary or 2-3 tablespoons dried rosemary
- 1 pound baby potatoes
- Sea salt and pepper as desired
- Rinse chicken, then remove skin and pat dry.
- Rub salt and pepper in and outside of chicken.
- Place chicken in a 4-5 quart slow cooker.
- Place half of the peeled cloves into the cavity of the chicken.
- Place half the lemon slices inside the chicken.
- Place the remaining garlic and lemon slices on top of the chicken.
- Place baby potatoes around the sides of the chicken.
- Place rosemary over top of chicken and potatoes.
- Cook on low for 4 to 5 hours.
- When finished cooking, remove lemon slices and rosemary, and discard.
- Cut up chicken and serve.
- Serving size: 1/4 to 1/6 of recipe
More from the Secret Recipe Club!
Usually I’m very disappointed with celebrity cookbooks as the recipes are just the same old stuff and the quality of the recipe and book are usually so-so. Well, that’s not the case with Made With Love: The Meals On Wheels Family Cookbook! The recipes are unique, modern and interesting, and the photographs are beautiful. Even better, the profits from each sale help the Meals On Wheels Association of America.
Recipes in Made With Love come from celebrity chefs like Mario Batalli, TV food personalities Paula Deen and Martha Stewart, and movie stars galore like Helen Mirren and Judi Dench. The cookbook even features recipes from politicians like Senator Al Franken, whose Wild Rice & Turkey Hot Dish is something he makes for his family every Thanksgiving. Another politician whose recipe I admired was Alabama Governor Steven L. Beshear’s Spoon Cornbread. It’s a family recipe that’s been made for generations and is served at family functions at the Governor’s Mansion.
Other recipes to check out include Adam West’s Sawtooth Mountain Pot Roast, which is shown on the cover, and Maya Angelou’s Jollof Rice. (Yeah, Batman and poets can sure cook!) Both are on my “To Make” list! For more information on Made With Love be sure to check out the book trailer, Twitter, and Facebook pages.
Robert Egger’s recipe for Posole
Made With Love also features recipes from Meals on Wheels volunteers and others who help feed the needy, like Robert Egger. Robert is the president of DC Central Kitchen, which provides meals for thousands of at-risk individuals. DC Central Kitchen also helps train once-homeless adults in the culinary field. This recipe was created in honor of his wife’s stepdad, Grant, who was from New Mexico.
Grant’s Green Chile Posole
- 1 tablespoon olive oil
- 2 pounds chicken tenders, or boneless, skinless breasts, cut into strips
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 (15-ounce) cans hominy, drained
- 3 (32-ounce) containers chicken broth
- 4 (2-ounce) cans chopped green chilies
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- Salt and ground black pepper, to taste
- Flour tortillas, warmed and buttered, to serve
- In a large pot over medium-high heat, warm oil. Add chicken and cook until it begins to brown, about 5 minutes. Add onion and garlic, and continue cooking until onions soften, about 2 minutes.
- Add hominy, broth, chilies, and oregano and bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Remove from heat, and season to taste with salt and pepper.
- Ladle into bowls, and serve with tortillas.
- Serving size: 1/6 of recipe
Disclosure: I was provided with a copy of Made With Love to facilitate this review. All opinions and experiences are my own. Amazon links are affiliate links. A commission may be earned from a referred sale to their website.
As a community leader for Udi’s Gluten Free, I’m always on the lookout for new cookbooks written for people who are gluten free. That’s why I’m excited to share with you Cybele Pascal’s new cookbook, Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame. As you can tell by the title, it’s also for people with food allergies and food sensitivities, and is a follow up to her book The Allergen-Free Baker’s Handbook.
I met Cybele at a blogger event in Los Angeles over a year ago. She knows all about dealing with food allergies having cooked that way since 2001 after her son, Lennon, was as diagnosed with severe dairy and soy allergies. She obviously knows her stuff, which is why she’s an Ambassador Who Cares for Food Allergy & Anaphylaxis Network. You can find more about her on her website cybelepascal.com.
Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame
Cybele also has great taste and style, which is why I fell in love with her new cookbook and love dipping into it to find ideas for what to make for dinner. I’ve already made her Garam Masala Lamb Chops with Cumin Quinoa, which was fantastic and a huge hit with my family. To quote my daughter, Lucie, “I really don’t like quinoa, Mom. But this is so good!” She even got her brother to eat it!
The recipes in Allergy-Free and Easy Cooking are similar to the way I like to cook – healthy, delicious and can quickly be put together on a weekday night. Cybele’s recipes aren’t complicated and fussy, and don’t contain a zillion hard-to-find ingredients. Like me, she loves ethnic foods, such as Sopa de Lima, as well as classic family favorites like Chicken Noodle Casserole. In addition, she has a lot of great tips for those new to allergy-free cooking, like how to stock your pantry and what kitchen equipment you’ll need. It’s a great book for beginners as well as seasoned cooks who need to eliminate allergens in their kitchens.
Chicken and Sausage Paella
- 1 cup long grain basmati rice
- 2 1/2 cups low-sodium chicken broth
- 1 pound chicken tenders, cut crosswise into 1-inch pieces
- 3/8 teaspoon smoked Spanish paprika
- Salt and freshly ground pepper
- 3 tablespoons olive oil
- 1 cup chopped yellow onion
- 8 ounces chorizo, andouille, linguica, or kielbasa, cut into 1/4-inch-thick rounds
- 1 red bell pepper, diced
- 3 cloves garlic, minced or pressed
- 1/4 teaspoon saffron, crushed
- 1/2 teaspoon dried oregano
- 1 (14.5-ounce) can diced tomatoes
- 3/4 cup frozen peas
- 1 tablespoon chopped fresh parsley, plus more for garnish
- Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.
- Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more. Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so. Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed. Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley
- Serving size: 1/6 of recipe
Disclosure: I was provided with a sample copy of Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame to facilitate this review. All opinions and experiences are my own.
As an Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf. Amazon links are affiliate links. A commission may be earned from a referred sale to their website.
While I love how easy it is to use premade World Harbors marinades for Smoked Beer Can Chicken, there’s something to be said for making your own marinade. First, you can control what goes into it, so if you have a food sensitivity you don’t need to worry about anything making you ill. Second, making your own marinade is very inexpensive, especially if you have most of the ingredients on hand.
Apple Ginger Marinade uses several items I always have in my pantry like NAKANO rice vinegar, soy sauce (gluten free tamari sauce, actually) and olive oil. The only ingredients I had to go to the grocery store for were for the fresh ginger and apple juice concentrate – and it was worth the effort. This is the best marinade I’ve ever made and the chicken was delicious and moist! I bet it would work for grilled or roast chicken as well as pork or fish.
- 1/2 cup NAKANO Seasoned Rice Vinegar - Roasted Garlic
- 1/2 cup frozen apple juice concentrate
- 3 tablespoon gluten free tamari sauce
- 3 tablespoons natural ketchup with no high fructose corn syrup
- 1 piece (1x1-1/2 inches) fresh ginger, grated
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 1 lemon (grate the zest and juice the lemon)
- 1 (2-3 pound) chicken
- In a small bowl, combine all ingredients.
- Marinate chicken covered in refrigerator at least two hours and up to 24 hours. (I like marinating chicken in a Ziploc bag overnight.)
- Remove chicken from marinade and discard. You can boil marinade for several minutes, to use it as a basting sauce.
- Serving size: 1/2 pound per person
Save money with NAKANO
You can download a coupon for 50 cents off your next purchase of NAKANO rice vinegar here. Also, for more recipes using NAKANO rice vinegars, sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is NAKANO’s parent company.)
Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions are my own.
I’m not much for roller coasters after getting sick many years ago at both Knott’s Berry Farm and Disneyland. (Never again!) So while the Brandcation gals were riding the Wild Eagle (and being filmed by the Discovery Channel), I was busy nerding out over the food at Dollywood as well as the folk art and crafts.
There’s a section of Dollywood called Craftsman's Valley that’s perfect for anyone who isn’t into the rides, has time between music shows to take a stroll, and has already visited the Chasing Rainbows Museum, or the Southern Gospel Museum and Hall of Fame. (I did all the above and had a great time.)
My foodie favorite was the Grist Mill where they grind meal and flour for sale. I also enjoyed watching the woodcarvers, blacksmiths, glass blowers and more practice their trade before the Brandcation group met for lunch at Granny Ogle’s Ham N Beans. There we dined on Southern favorites like greens, corn bread and shredded pork. Yum!
However, the cool discovery I made – even the PR person hadn’t seen it yet – was the sorghum making demonstration in The Village. Sorghum syrup is a sweetener made from pressing sorghum cane. The old fashion way is to feed the cane into a mill that is powered by a horse. The day I was there, they had a four-month-old colt tied up to the mama horse. This way mama could teach her baby how to run the mill. It was fascinating and the baby was darling.
The sorghum cane juice is then boiled into a thick syrup that tastes like a cross between honey and molasses. I bought a small container of it at one of the Dollywood stores and wish I bought more because it’s delicious! I hope I can find some here in Georgia, but if not, I may just have to drive back up to Pigeon Forge and buy a gallon or two!
Cooking with sorghum – Apple, Sausage and Sauerkraut Slow Cooker Stew
You can use sorghum in any recipe that calls for agave, honey, molasses or maple syrup. It’s very thick, so you may have to make adjustments by adding a little water or juice to your recipe. I used it in a slow cooker recipe I used to make all the time. I’ve since lost the clipping from the Denver Post, but found a recipe that’s close but without the potatoes. I healthed it up by using chicken apple sausage and using half veggie broth and half apple juice. I also tried to use organic ingredients since I didn’t peel the apples and potatoes.
This was a big hit with my son Nathan who adores sauerkraut and thinks chicken sausage – unlike other forms of chicken – is yummy. My daughter Lucie just ate the sausage, which is odd because she loves pickles. Darn kids!
Apple, Sausage and Sauerkraut Slow Cooker Stew
- 1 (32 ounce) jar sauerkraut (Claussen is our favorite brand)
- 24 ounces (2 packages) sweet apple chicken sausage, sliced into 1’’ pieces
- 4 small organic granny smith apples, cored and cut into 1” pieces
- 1 pound baby potatoes (leave whole)
- 1/4 cup sorghum syrup
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup apple juice
- 1 cup vegetable broth
- Pour sauerkraut – juice and all – into your 6 quart or larger slow cooker or Crock-Pot.
- Add the cut up sausage, apples and whole baby potatoes to the crock.
- Add the sorghum, salt, pepper, juice and broth.
- Cover and cook on high 4 hours, or low 6-7 hours.
- Stir before serving.
- Serving size: 1/4 to 1/6 of recipe
Disclosure: The Brandcation bloggers received special discounts and passes to many of the attractions we visited. All experiences and opinions expressed here are my own.
I love using my Masterbuilt Electric Smoker, which is why I’m always on the lookout for smoking and grilling cookbooks like John McLemore latest book, “DADGUM That’s Good, Too!” John’s mission is to make it fun to cook up traditional Southern recipes like brisket, baby back ribs, Boston butt and more using Masterbuilt smokers, grills and indoor fryers. But his cookbook isn’t all about meat. He shares recipes for Southern classics like blackberry cobbler, shrimp and grits and gumbo, too.
John’s recipes are simple, straightforward and perfect for those new to smoking, grilling and frying. With the holidays here before you know it, this would be a great cookbook to help walk you through making turkey. “DADGUM That’s Good, Too!” contains recipes for Brined Whole Turkey, Dadgum Good Smoked Turkey, Garlic and Herb Deep-Fried Turkey, and Smokin’ Fried Turkey. Whatever way you prepare it, the turkey will be dadgum good, I guarantee! However, if you’re nervous about cooking a big turkey, practice on chicken first with this recipe for Brined Chicken Quarters.
This recipe benefits from two processes for the ultimate taste and texture. First, brining the chicken hydrates the meat and ensures a juicy result. Second, the smoking process infuses smoky flavor into the meat. Combining the seasonings and moisture from the brine with the low-and-slow smoking process makes for a perfect piece of chicken. Brushing the chicken quarters with olive oil helps the skin turn a nice golden brown, too.
Brined Chicken Quarters
- 2 cups water
- 2 cups molasses
- 2 cups kosher salt
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon freshly grated peeled ginger root
- 1/4 teaspoon garlic powder
- 2 gallons ice water
- 4 chicken quarters
- 2 tablespoons extra virgin olive oil
- Suggested wood: Apple
- In a large stockpot over medium heat, combine 2 cups water, molasses and salt. Bring to a boil until salt is dissolved. Remove from heat and stir in soy sauce, Worcestershire sauce, ginger and garlic powder. Set aside and let cool.
- When mixture is cooled, stir in 2 gallons ice water, mixing well. Place each chicken quarter in a brining bag or oversized plastic bag. Pour brining mixture over each chicken quarter and place in a bowl. Refrigerate, turning once, for 6 to 8 hours. A plastic bucket that is deep enough to have the meat completely covered will also work.
- Preheat smoker to 225°F.
- Remove chicken from brine after at least 6 hours, and rinse thoroughly to remove any remaining salt. Pat dry and brush with olive oil. Place on middle rack of smoker and smoke for 3 to 3 1/2 hours or until internal temperature reaches 165°F. Remove meat from smoker and enjoy!
Pictures and recipe courtesy of John McLemore and Masterbuilt.
Disclosure: Amazon links are affiliate links. A commission may be earned from a referred sale to their website. I received a complimentary review book to facilitate this review. All opinions are my own.
This time of year is hectic for many families – it certainly is at my house! Many of us are in back-to-school mode, trying to figure out new schedules and homework. On top of that, if we’re gardeners, we’re inundated with all that zucchini from our garden. Or for the non-gardeners, all the wonderful eggplant and zucchini we find at the grocery store or farmer’s market!
This one-pot meal for Moroccan Chicken with Eggplant-Zucchini Ragout is an answer to both problems. It’ll use up some of those garden goodies, and it’s a simple dish to make on a school night. While it cooks, you can help the kids with homework, organize backpacks, and unload the dishwasher.
This recipe is courtesy of the National Chicken Council. Check out their website at eatchicken.com for more chicken recipes and chicken resources. You can also connect with them on Facebook at For the Love of Chicken.
Moroccan Chicken with Eggplant-Zucchini Ragout
- 1 1/2 to 2 pounds chicken leg quarters
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 small eggplant, cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 1 small onion, diced
- 2 cloves garlic, minced
- 14 cup white wine or water
- 1 (14.5 ounce) can diced tomatoes with juices
- 1/4 cup pimento-stuffed green olives, roughly chopped
- 2 tablespoons capers, rinsed
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 2 tablespoons parsley, minced
- In large skillet over medium high-heat, warm 2 tablespoons olive oil. Season leg quarters with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add leg quarters to pan, skin-side down. Brown chicken, turning once, 8 to 10 minutes per side. Remove chicken to plate and drain off all but 2 tablespoons oil.
- Add eggplant to hot pan and cook, stirring, 5 minutes. Add remaining tablespoon olive oil, along with zucchini, onion and garlic. Cook 5 minutes, stirring occasionally.
- Raise heat to high and add white wine to pan, stirring to scrape up any browned bits. Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 40 minutes or until cooked through or until an instant read thermometer reads 170 degrees F.
- To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.
- 370 calories
- 20 g fat
- 4 g saturated fat
- 900 mg sodium
- 17 g carbohydrate
- 6 g fiber
- 8 g sugars
- 28 g protein
Recipe and picture used with permission from the National Chicken Council.
You’ve heard of beer can chicken, right? You know, the recipe when you shove a can of beer up a chicken’s backside and grill it? Well, if you have a smoker, a few tools and World Harbors premade marinades, it’s even easier.
First, you need a smoker. I use a Masterbuilt Digital Electric Smoker. (You can read my smoker review here.) While you can simply use a beer can and perch your chicken on top, it’s so much easier to do some with a rack. I have two - Steven Raichlen Stainless-Steel Beer-Can Chicken Rack with Drip Pan and a KitchenAid BBQ Vertical Chicken Roaster. Both will hold the beer can in place so you don’t have to worry about the chicken getting knocked over.
Here’s what the chicken looks like on the racks (the two in the back). The one in the front is placed on top of the beer can, sans rack, and was propped up by one of the other chickens in our smoker.
The method I use is based on a recipe from the Legends of Texas Barbecue Cookbook. I have a lot of barbecue cookbooks, but this one’s my favorite especially since it was recommended by an English friend who learned how to smoke meat when he went to school in Austin.
Tip: Save the chicken carcass and skin to make stock. There’s nothing better than smoky chicken stock in soups and turkey stuffing!
Smoked Beer Can Chicken with Dry Rub
- 1 (3 1/2 pound) whole chicken
- 1/4 cup dry rub of your choice
- 1 can beer
- 3 cups World Harbors marinade
- Remove the giblets and rinse the chicken cavity.
- Season the chicken inside and out with the rub. Press the rub on to the skin, too. Allow to sit for at least an hour on the counter top.
- Open the beer and empty half of it into the smoker’s drip pan.
- Refill the can with your favorite World Harbors marinade. I like Italian Grill, but Maine's Own Lemon Pepper & Garlic is also a good choice.
- Shove the can into the chicken cavity, and place on your beer can roaster if you’re using one.
- Set up your smoker for indirect heat. Use wood chips, chunks or logs to set up a good level of smoke. (Electric smokers use pellets. I chose Jack Daniels Wood Pellets, but you can use hickory, apple, mesquite or other woods that go well with chicken.)
- Maintain a smoker temperature of between 225 and 275 degrees F. (I set my smoker for 250 degrees.)
- Set the chicken on the grill on the beer can base, and cook for three hours. If you don’t use a dripping pan full of beer and water to “steam” the chicken, baste with more World Harbors marinade every hour.
- When the chicken reaches an internal temperature of 165 degrees F (about three to four hours), test for doneness by inserting a knife tip into the thickest part of the thigh. If the juices run clear, the chicken is done to medium. Note: the FDA recommends cooking to 185 degrees F. Many people find this overcooks and dries out the chicken, so use your best judgment.
- Remove the chicken and let sit for 20 minutes to let the juices “set.” Slice and serve.
- Serving size: 1/2 pound per person
Save money and win with World Harbors
World Harbors is offering a $1 off coupon on Facebook. You can also enter World Harbors Golden Label Sweeps to win a once-in-a-lifetime vacation. Finally, don’t forget to sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is World Harbors parent company.) Even if you don’t win, you’ll receive a terrific e-newsletter filled with with recipes and tips.
Disclosure: Mizkan, the parent company of World Harbors, provided compensation for this post. All opinions are my own.
Amazon links are affiliate links. A commission may be earned from a referred sale to their website.
As promised, here’s another pomegranate recipe from the folks at POM Wonderful. This one’s a little involved, so save it for a special occasion or weekend meal. Overall, this is a very healthy dish. You can make it even healthier by substituting stevia for sugar. If you have a nut allergy, use pine nuts (which are seeds) instead of walnuts.
POMegranate Grilled Chicken Mohammara by Chef Jose Andres
Time to Table: 20 Minutes Prep, 4 Hours Marinating, 1 Hours 45 Minutes Cooking
Servings: 2 to 4
- Juice from 8–12 large POM Wonderful Pomegranate*, or 4 cups POM Wonderful 100% Pomegranate Juice, or the equivalent amount of POM Wonderful 100% Pomegranate Juice Concentrate, reconstituted.**
- 1/2 cup granulated sugar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons POM Molasses (directions below)
- 1 red bell pepper, seeded and chopped
- 1 teaspoon paprika
- 1 bay leaf
- 1 clove garlic
- zest from 1 lemon
- 1 pound boneless, skinless chicken breast, cut into 1/2-oz. pieces
- 1/3 cup arils from 1 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
- 1-1/2 tablespoons POM Molasses (directions below)
- 3 red bell peppers
- 1 tablespoon extra virgin olive oil
- 3 tablespoons minced garlic
- 1 cup minced shallots
- 2/3 cup chopped walnuts, lightly toasted
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground long pepper (also known as Java pepper) or red pepper flakes
- 1/4 teaspoon ground cinnamon
- 2 teaspoons salt
- 2 teaspoons red wine vinegar
- 2 tablespoons chopped fresh parsley leaves
- Prepare fresh pomegranate juice.*
- Combine the pomegranate juice, sugar and lime juice in a saucepan over medium heat and stir until the sugar has dissolved. Reduce heat to medium-low and cook until the liquid has reduced to 1 cup, about an hour. It should be dark in color, and the consistency of thick syrup that coats the spoon. Set aside to cool. Store pomegranate molasses in refrigerator in a clean jar with a tight-fitting lid.
- Combine the bell pepper, 2 tablespoons POM Molasses, paprika, bay leaf, garlic and lemon zest in a food processor; puree into a paste. Coat the chicken pieces with the marinade, cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).
- Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
- Place the bell peppers on a foil-lined baking sheet. Brush peppers all over with olive oil and roast in the oven under the broiler for about 10 minutes, turning frequently to prevent burning, until the skins are blistered and blackened on all sides. Remove peppers from the oven and lay a clean kitchen towel over them until cool enough to handle, about 10 minutes. This will make the skins easier to remove.
- Peel off the skins, and then remove the stems and seeds, and slice into strips.
- Heat 1 tablespoon olive oil in a sauté pan over medium-high heat, and cook the garlic and shallots, stirring often, until light golden, about 7 to 10 minutes. Reduce heat to medium and add half of the walnuts, all of the cardamom, long pepper, cinnamon, 1/3 cup POM Molasses and vinegar. Stir until well combined and cook for another 15 minutes. Add the roasted peppers and cook for 5 more minutes. Season to taste with salt and set aside to cool.
- Transfer mixture to a food processor and blend until well combined.
- Remove chicken from marinade and slide pieces onto four long metal skewers. Discard remaining marinade.
- Grill chicken pieces over medium-high heat until cooked through, about 8 minutes on each side. Set aside to rest slightly.
- To serve, spoon some Mohammara sauce onto each plate, and carefully slide chicken pieces off skewer onto the plate, keeping the pieces together in a row. Garnish with fresh pomegranate arils, the remaining toasted walnuts and parsley.
* For 4 cups of juice, cut 8–12 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**0.5 fl oz of concentrate = 1 tablespoon To make pomegranate juice, mix 1 part concentrate with 4 parts water.
***José’s tip: Serve any remaining Mohammara sauce with toasted pitas.
Recipe and photo courtesy of POM Wonderful and used with permission.