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Easy Grilled Beer Can Chicken

4 Jul

You sure have gotten a lot of postcards from me lately about grilling! Now that we have established that anyone can grill let’s keep the good times rolling!

We’ve done fish, vegetables, and salmon on the grill. You may need to take a peek at some past posts and my Youtube videos for a refresher. Find them here.

https://busymomswellness.com/2018/08/27/girls-can-grill/

https://busymomswellness.com/2018/10/29/girls-can-grill-part-ii/

Now it’s time to try our hand at chicken. We love simple and it doesn’t get any easier than Beer Can Chicken. The chicken can be seasoned ahead of time or on the spot. You decide. Pop it onto the grill for an hour and voila! You’ve got a whole chicken done to perfection! And the leftovers (if you have any!!)?  BLISS!

Here is how I made my beer can chicken recently. The chicken got seasoned in the morning and put into the fridge till evening. The morning prep made dinner quick to get ready after a busy day. To season this whole chicken, olive oil and some herbs is all this needed. Oh, a bit of salt and pepper is important as well.

*Do NOT wash chicken ahead of using. That actually increases the risk of food borne illness. Please refer to the food safety tip at the end of the blog.

Seasoning this chicken was a snap.

To add flavor to the chicken, I put season salt, pepper, and some salt free seasoning into a small bowl and mixed them together. The chicken got a drizzle of olive oil (inside and out) and rubbed with diced garlic. A simple sprinkle of the seasoning mixture and this chicken is grill ready. You can make your seasoning with anything you prefer, and slather the chicken with as much or as little as you like. Let your flavor personality shine!

This chicken is perfectly seasoned.

At this point, I wasn’t ready to grill the chicken, so I put it into a gallon size ziplock bag and into the fridge for a few hours.

Zip this chicken up and put it into the fridge for a few hours. 

As afternoon waned into evening, I cranked up the gas grill and put all burners on high. As always, when it was hot I cleaned it with a wire grill brush. When the grill was good and hot, the burners on one side were turned off, and the other side went to a medium heat setting.

Now the fun part. No expensive kitchen doodads needed here. Just get a can of beer and pour 1/2 of it out (you can put it into a cup to drink while grilling). Spray the can with non stick cooking spray. Get two little squares of foil ready. Grab everything and head out to the grill with your chicken.

Open the lid of the grill. Take the chicken out of the bag. Stand it up and slide the can of beer up into the bottom (my mom, always the lady, called that part of the chicken the “toot”) of the chicken. Crimp the foil square onto the bottom of each chicken leg. This will allow the chicken to stand up, tripod style, on the grill and the tip of the legs won’t burn.

Put the chicken on the side of the grill that is opposite the direct heat. Since the chicken is not on the direct heat it will cook slowly, assuring a juicy bird when it’s done. Close the lid for an hour.

When you open the grill, you will get the most lovely golden surprise. Just look at this chicken! The skin is crispy, the inside is moist (thanks to the beer) and the herbs are bright and vibrant.

After an hour you will be rewarded with this gorgeous chicken!

But wait!! There’s more!! Time for the side dish. Choose one that is as easy as this chicken. Let me help.

Take zucchini, cut in half, and put just a spritz of olive oil both the skin and the open fleshy side. Salt and pepper the halves. Since your chicken is on the other side of the grill, go ahead and put your zucchini on the direct heat, skin side up. After about 3 minutes, turn them over so the skin is on the grill. Put some decadent fresh parmesan cheese on the top of the zucchini halves, remove the chicken from the grill, and close the lid.

Easy peasy side dish.

Pull the can out of the chicken toot, loosely tent it in foil,  and let it rest. When the cheese is a little melty and the bottom of the zucchini is grilled (about 2 minutes) take them off the heat. Now ring the dinner bell. Now wasn’t that easy? Tell me what you used as seasoning and how your chicken turned out.

*Food safety tip. Do not wash the chicken after removing packaging. Contrary to belief, this actually INCREASES the risk of cross contamination. Washing the chicken can cause splatter of raw chicken around the sink and onto the counter tops. If this was to touch something ready to eat, such as a salad, the possibility of food poisoning becomes possible. For more information on food safety, go here. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-foo

Magnificent Marinade

31 May

You sure have gotten a lot of postcards about grilling from me lately. Let’s keep the good times rolling!

We’ve done fish, vegetables, and salmon on the grill. You may need to take a peek at some past posts and my Youtube videos for a refresher. Find them here.

https://busymomswellness.com/2018/08/27/girls-can-grill/

https://busymomswellness.com/2018/10/29/girls-can-grill-part-ii/

Time for a barbecue season favorite-pork tenderloin. Boosting flavors by marinading the tenderloin first will ensure savory goodness! Making a marinade is easily customizable for individual flavor preferences and simple to create. Just toss together a few  ingredients that are on hand. No need to worry about a special trip to the grocery store for your marinade.

Grab a gallon size ziplock bag and some kitchen basics. For this marinade, I used garlic, dijon mustard, lemon juice and olive oil. My rosemary is flourishing, so I nabbed some of that to add as well.

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Marinades are easy! Just use what you have on hand!

Put all of the ingredients into the ziplock bag. Mush it around so the flavors come together, and add the tenderloin. Zip the bag. Put the marinading meat into the fridge and go about your day. How easy is that?

A marinade can do it’s job in 20 minutes or all day. You decide. No matter what you do, this step will make sure that your pork is tender and delicious.

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Put your marinade ingredients into a ziplock bag, squish them all together, toss in your tenderloin and zip it up!

When dinner time rolls around, take your marinading tenderloin out of the fridge and prepare for greatness. Grab your cast iron skillet, take it out and place it on the grill. Turn on the gas and light to heat up. If you use charcoal on your grill, get your coals hot before placing the skillet on. Once on, close the lid, and let the skillet heat up.

Get the grill and cast iron skillet good and hot. Searing this tenderloin will be important  when it hits the heat. Take your tenderloin, marinade and all, out to the grill. Bring a little oil, salt, and pepper as well. Add just a thin glaze of oil into the pan and let it heat up for a minute.

The tenderloin will go right from the bag into the skillet. Zip open the bag, use tongs to get the  loin out. Let the extra marinade drip off, then add to your skillet. That sizzle is just what you want to hear!

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The tenderloin will have the flavorful marinade on it but needs to be properly dressed up. This is when salt and pepper comes into play. Sprinkle it on the top of the tenderloin while the bottom is searing. Close the grill and let it get to work!

Each side needs about 4 minutes for a good sear. Once that first side has a nice crust on it, give it a quarter turn to an uncooked side. Dust with salt and pepper with each turn.

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Okay so as you can see I tend to go heavy on the black pepper, but I just adore it. The grill is still at about 400 degrees-and just where you want it to be. After each turn, place the lid down, and let this continue to cook.

At this point, the scents wafting around the grill will be amazing. The lovely meaty aromas floating around while this cooks are mouth watering.

When it is good and seared on all sides pull it off the grill. Total cooking time is about 15 minutes for this 1 1/2 pound tenderloin. Once off the grill, remove it from the hot skillet and place it on a plate. Put a few pats of high quality butter on the hot tenderloin, and cover or “tent” with foil to rest. Please don’t skip this step-it is crucial to the tenderness of the meat.

It’s time to eat! Slice through that delicious seared crust into the juicy tenderloin. and wait for the compliments to roll in. Let me know how you make your marinade! I can’t wait to hear from you!

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This tenderloin was tender and flavorful! I served it with roasted veggies for the perfect keto meal!

 

 

Simple Smoothie

28 Mar

Staying active, particularly in stressful times, is important. Whether hopping on a bike for a ride, putting athletic shoes on to take a power walk, or picking up weights for a resistance workout, maintaining an active lifestyle is crucial to good health.

After a workout, there is nothing like muscle recovery in the form of a smoothie. It’s icy, refreshing, and packed with nutrition. I make mine from scratch, so I control the ingredients. There is no unwanted sugar, and I can customize the smoothie to my mood-or to what I have on hand. This is what my smoothie consisted of today.

Simple ingredients for a protein smoothie

I pulled out frozen raspberries, plain greek yogurt, chia seeds, cottage cheese, peanut butter powder and milk. The stick blender easily brings it all together. These ingredients are easily customizable for dietary preferences, food intolerances, and allergies. And if you think you can’t have fruit with a low carb lifestyle, keep reading my friend.

Some fruit is okay to include, in moderation, with a low carb lifestyle. And since variety is crucial to a healthy diet don’t ditch fruit entirely, even on a keto diet. Just make informed choices. Did you know that raspberries can be keto friendly? They are a low carb fruit-about 5 net carbs per 100 grams. Since these little berries are packed with vitamins and antioxidants, go ahead and inlcude them (in small amounts) in your meal/snack rotation.

So here is how I built my smoothie from the ground up. I put frozen raspberries into my mixing cup. The chia seeds and peanut butter powder went over the berries. The dry ingredients on the bottom with the fruit makes it easier to mix into the smoothie.

I put the dry ingredients over the berries so they would mix in easily.

Next I added a splash of milk, chia seeds, and peanut butter powder.

Just a splash of milk.

I kept layering the ingredients, so in went the keto friendly protein packed greek yogurt and cottage cheese. Oooh, this was shaping up to be yummy!

Protein packed keto friendly yogurt and cottage cheese went in next.

That’s it. No added sugar or sweetener needed here. The berries will hit that flavor point in this drink. To finish off this delectable treat, I simply put the stick blender in the cup and turned it on. The mixture became velvety. Since the berries were frozen, this frosty treat is already nice and cold! But still, you can add some ice to really chill it down.

Whip this with the stick blender till creamy.

Pour this cold refreshing treat into a glass, add an eco friendly straw, and enjoy your post workout protein recovery drink!

 

Enjoy a Keto friendly high protein treat any time of day!

 

Other add ins for my smoothies inlcude almond or soy milk, unsweetened cocoa (great antioxidants!), an egg white (pasteurized for safety), kale, mint, basil, and crushed ice. Take walks, ride a bike, and stay active. And afterwards, enjoy a delicious treat like a fresh protein and vitamin rich smoothie! What kind of smoothie are you making today? Drop me an email or comment and let me know!

By the way, I use my stick blender a lot. Yes I have a blender as well (hello…margaritas!!) but use my stick blender for homemade sauces, soups, and smoothies. If you can fit this kitchen gadget into your budget, I highly recommend adding it to your kitchen tools.

 

Keto Cod

2 Sep

Fish. It’s good for us, but we sure see it fried a lot. And that is not healthy. Want to make some healthy fish that won’t leave a dirty pan and a fishy smelling house? Keep reading.

We will start with a meaty 16 ounce piece of cod. Why Cod? It is a nice firm clean white fish mild in flavor so it appeals to most everyone. It is low in calories and fat, but a 4 ounce serving packs about 19 grams of protein.

Cod is also rich in B vitamins. Cod also has phosphorus which boosts the efficiency of those B vitamins in your body. The health benefits are substantial with the choice of this protein.

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Look at this gorgeous cod!

Next cut the cod into 4 pieces. The end of the filet is a little thinner than the rest so that piece can be folded under. We want all of the pieces to cook evenly and this simple step will help with that.

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For portion control 4 ounces of cod is just right.

Next, dust the cod with salt and pepper. It doesn’t need much, but feel free to add seasonings that appeal to you. Lemon pepper or herb de provence are also wonderful additions to this flakey white fish. Fresh cilantro would also work well here.

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Less is more with seasoning this mild fish.

Get 4 pieces of foil that are large enough for your filet. We are making a pouch so make sure the foil is large enough to loosely wrap around each piece of cod. Place the fish in the center of the foil and drizzle with olive oil. We are now going to add some serious deliciousness to the cod-tomato and fresh mozzarella cheese. OOOOHHH so good!

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Use a high quality tomato and fresh cheese for this dish.

Dice up the cheese, and drain a tomato from the can. You will need one tomato for each cod fillet. Lay the tomato over the fillet, and sprinkle with the diced cheese.

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Go as heavy or as light as you want with the cheese.

Now doesn’t that look enticing? Finish it off with a little drizzle of olive oil.

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Heart healthy olive oil adds just the right touch here.

I am an acid person-think vinegars and citrus-so I also layered an acid layer here. A little spritz of vinegar was the perfect addition but you can also add a slice of lemon if that is your thing. Express yourself. When you’ve dressed your cod, simply crimp and pinch the foil to make a pouch for the grill. Seal all of that luscious goodness in, and let’s get to cooking.

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This little pouch of deliciousness will save with the cleanup!

Make sure that your grill heated up and cleaned. The temperature should be around 350 degrees. Place your cod pouches  directly on the grates. Close the lid. In about 10-12 minutes, your pouches will be ready to come off the grill.

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Doesn’t this look heavenly? Better yet, cleanup will be a snap. No dirty pans to mess with when making this succulent dish!

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Delicious grilled keto friendly cod!

How is this for a mouthwatering dinner? Quite spectacular! Never cooked fish before? This is too easy not to try. And if you are eating low carb or keto, dig in. This is low carb and keto friendly. Since your grill is heated up, grill some veggies to go along side your cod. Bon appetite!

For more grilling ideas, see my Girls can Grill blog here. https://busymomswellness.com/2018/08/27/girls-can-grill

 

 

 

 

Fresh Summer Salsa

28 Jul

The flavors of summer are ripe, juicy and bursting with colors. This season gives us sweet treats with fresh aromatic melon, juicy berries, and gorgeous tree ripened peaches. And we can’t overlook the herbs exploding in our gardens. Need a new way to enjoy the essence of sunny days and warm breezy nights? Summer salsa here we come!

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Look at this versatile summer fruit salsa!

Need some ideas as to what to do with this summer treat? This fruity delight is delicious with a spicy grilled tenderloin. Or on top of shrimp tacos. Or along side juicy chicken thighs.

Oh…you want it for an appetizer? You can do that too. This salsa is just as great with crisp yellow corn chips. It is a can’t miss with some baked brie cheese in puff pastry. The possibilities are endless!

Want more choices, more flexibility? This salsa recipe offers plenty. It’s bold flavor lends itself to endless substitutions to customize anything seasonal. This salsa is yummy with cilantro, but if your herb garden is overflowing with fragrant  rosemary or leafy basil, add that in place of the cilantro. Got blueberries? Toss those in with or in place of something else. Any firm fruit will do.

But first, lets start with the basic recipe. Where you go from there is up to you.

Begin by chopping your cantaloupe and peaches. Add them to a large bowl. Don’t crowd the ingredients as you will have more to add and a little stirring to do.

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Chop up some cantaloupe and peaches. Side bar-if you have a little leftover, sprinkle it with some bleu cheese and enjoy!

Add some luscious summer blackberries.

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Just look at those gorgeous colors!

Now it is time to jazz up the works a bit. Add in your cilantro and finely chopped onions. Give that all a good gentle stir. You are going to love how these flavors work together.

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A little salt and pepper, a drizzle of olive oil, a squeeze of fresh lime, another good stir and your summer salsa is ready! This gets better over time so make it ahead of when it will be served and let it sit in the fridge for a few hours. See the full recipe below.

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Amy’s Fresh Summer Salsa

  • 2 cups coarsely chopped cantaloupe or 1 cup each canteloupe and honey dew melon
  • 2 ripe peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion or thinly sliced scallions including green top
  • 1/2 bunch chopped fresh cilantro (may substitute basil)
  • 1-2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • 1-2 Tablespoons extra virgin olive oil
  • salt and pepper to taste

Add all ingredients together and gently stir. Refrigerate until use.

Secret Ingredient-splash 1 or 2 tablespoons over tequila on the salsa. Then serve with margaritas and fish tacos! Be sure to let me know how your salsa turns out and what you love about it!

Pimiento Perfection!

5 May

Pimiento Cheese. I’d never heard of it till a vacation in Florida. It was there, on Marco Island at age twenty something, that I first tasted the savory deliciousness that was pimiento cheese. It was good. Really good.

It was store bought. And come to find out my grocer at home didn’t carry it. Longing for that flavor of vacation, I decided to make it from scratch. I started with a recipe. Over the years I have added my own twists and flavors. Now I’m hooked. You will be too.

Grab your box grater and let’s toss this together. It is super easy to make. In my fridge I had some smokey gouda cheese but only about 3 ounces, so I also grabbed a hunk of cheddar. That is part of the beauty of this recipe-you can really customize it to your taste and what you have on hand.

Besides the cheese, I also pulled out mayonnaise and a jar of pimentos. A dash of vinegar will give the cheese a punch. Next I got a big mixing bowl out and start grating.

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I put the freshly grated cheese into the mixing bowl. It was large enough to do some robust mixing.

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Next I simply add some mayonnaise, the drained jar of pimiento, and a dash of vinegar. And, of course, a little salt and pepper too. Some folks like to use some cottage cheese with their mayo, and others opt for a little sour cream.

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Then I blend, fold and scrape my way to a lovely delicious mixture.

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When you make it, put this in the fridge for a bit before digging in. That way the flavors have time come together and balance out. If you are feeling a bit sassy,  add some diced jalapeño peppers. The heat that the peppers bring to this delectable treat is heavenly.

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That is all there is to it. Get ready for some major YUM!

PIMIENTO CHEESE RECIPE

  • 8 ounces cheese, freshly grated
  • 1/2 cup mayonnaise
  • 1 jar chopped pimiento, drained
  • 1 T. vinegar
  • salt and pepper to taste

Mix all ingredients together in large bowl. Refrigerate until use. Spread on crackers or celery.

By the way, if you have some pimiento cheese left tomorrow, use it to make an out of this world grilled cheese sandwich!

 

 

 

 

 

 

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Leftover Soup

20 Mar

If you had any leftover soup, its perfect for a step saver dinner tonight. Lets review the soup blog super quick, then we will move on to leftovers. Below is the link to the original blog.

https://busymomswellness.com/2019/03/02/its-still-soup-season

Now lets talk leftovers! This is where we left off with our Tomato Basil Soup. Not only was this soup delicious, the scents wafting about are so memorable that you want more.

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Feel free to simply enjoy this soup again as is. Want to jazz it up? Heat the soup, and then toss in some other flavorful seasonings. Savory oregano would be wonderful, and so would some fragrant rosemary. You can also easily add a little cream to change the flavor profile a bit. Adding cream is also a budget friendly way to stretch your soup. Just whisk it in and enjoy!

To make this soup into more of a wholesome meal, grill up a sandwich to go along with it.

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Need another leftover idea? Cook up some tortellini-or any pasta of choice-and use the soup as a pasta sauce.

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Need another option? Take some frozen shrimp out of the freezer. Heat up your soup, throw in some chopped green pepper, diced tomatoes, and a can of drained quartered artichoke hearts. Add the shrimp, heat through, and enjoy a delicious gumbo. Have it as is or spoon it on top of a bowl of steaming hot rice. Don’t forget the hot sauce!

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You can even use your leftovers to make more leftovers. Take frozen stuffed shells, lay them in a dish, cover with the soup, and top with some mozzarella cheese. Pop in a 400 degree oven for about 40 minutes and enjoy. Not only will this make a great dinner, you can take the leftovers to the office tomorrow for a quick lunch. You will be the envy of everyone in the break room for sure!

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So how is that for options? Pretty cool! What are you making with your leftover soup?

 

Link

It’s (Still) Soup Season!

2 Mar

Step up kids. It’s time to get the soup on. Lets do this! Today we are putting together some tomato basil soup. We will also toss in a couple of roasted red peppers for a special touch. Tonight we have soup, tomorrow we use leftovers for a sauce. But first things first. On to the soup.

To get things going let’s start with flavorful mire poix. What is that you ask? It is a combination of vegetables that are gently cooked. A mire poix is a great base on which to start layering your flavors. I diced up some green onions, celery and some carrots. I also diced some garlic, but that needs to be added in later. First things first.

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Its okay to give these veggies a rough chop. We will smooth this out in a bit. Get your big soup pot out and heating up over a medium heat. After it warms up for a few minutes add some good quality olive oil.

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When your oil is heated up toss your veggies into the pot-but hold off on that garlic for a bit-it burns easily so we will ease that into our soup later.

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Give the vegetables a good stir. Add salt and pepper. I like to have a salt and pepper mix close by when cooking.

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The vegetables will soften and become fragrant. Let them cook for 4-5 minutes and then add the garlic. (Garlic is lovely when roasted but when it burns-well not so much, so it needs to be added right before the tomatoes). Keep stirring gently, and let the garlic cook for about 2 minutes. Now we will add good Italian tomatoes and some roasted red peppers.

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Add the entire contents of the tomatoes to the vegetables in the soup pot. With the peppers, take them out of the oil before adding to the vegetables.

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Keep the heat at medium, stir this all up, and enjoy seeing this bubbling goodness come together. The fragrance filling your kitchen will give you a reason to stand there and do some deep breathing. Yum. Let this simmer for 20 minutes or so, stirring every so often. Then get ready to add another layer of flavor to your soup.

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Now we add the chicken broth. If this will be a vegetarian soup, feel free to add vegetable stock instead. The soup will delectable either way. Also add parsley and a sprinkle of salt and pepper. I like a little heat, so I also add red pepper flakes, but that is optional. The winter soup delight is coming together perfectly.

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Time to add the basil. I grow basil in my summer herb garden, but since it is winter I bought some. Fresh basil is worth it in this soup so get it fresh if you can.

 

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Pull the leaves gently off of the stalks and give them a rough chop. We will use an immersion blender to cream the soup later, so don’t worry about your knife skills. Add the basil to the soup and stir.

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Grab your immersion blender. Don’t have one? Invest in one. I use mine for everything from smoothies to vinaigrette to soups and sauces. This kitchen tool is essential. Put your immersion wand into the soup and blend away. Be mindful of the hot soup and do not allow it to splatter.

You can also put the soup in the blender to smooth out, but be very cautious, go slowly and do it in batches to avoid burns and accidents. I using a blender pour the soup back into the pot. Let the soup simmer while you get your soup bowls out. Fill your bowl up, garnish with fresh parmesan cheese and basil, then get ready for tasty greatness.

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Keep your eye out for my next blog. We will explore ways to use your leftover soup-if you have any!

Oscar Glam

23 Feb

Need a glamorous appetizer for your Oscar Party? Then this show stopper will be on your list. If you have a little time to fuss over making this jam, it is worth it. Have a glass of your favorite Cab ready to go along side this dish and celebrate a win!

Grab a heavy saucepan, add 2 tablespoons of high quality butter, put the heat on low, and lets get started.

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Next, you need one or two vidalia sweet onions and thinly slice them. I like a mandolin to do this job. It is quick, easy, and you’ll get through cutting the onions without shedding a single tear.

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Now toss the onions into the sizzling butter. Add a bit of sugar, salt, red pepper and black pepper.

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Give that fragrant deliciousness a good stir. Now this is when a little patience comes in handy. Turn the heat to low, cover the pan, and let those onions get golden.

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While the onions are cooking away, its time to get ready for the next step. We will be adding dried fruit, sun dried tomatoes, 1/2 cup of white wine and some rich balsamic vinegar to the onion mixture.

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I used figs this time because I had them on hand, but I have also used dried cherries (my favorite!) and dried cranberries. This recipe is wonderful to customize to your taste. Chop the dried fruit and tomatoes. I used about 5-6 of each.

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After about a half hour its time to take the lid off the sauce pan and let the wonderful sweet fragrance of the onions pleasure your senses. Mmmmmm. After you take that deep breath in, add the tomatoes, fruit, balsamic vinegar and wine. Stir that all together.

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Leave the lid off and let that simmer down. All of the wine will cook off and the onion jam will thicken. When that happens, remove it from the heat and let it cool a bit.

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Get some crackers and some lovely bread ready to nosh. There is one last ingredient to add-bleu cheese. Layer that jam onto a cracker, top it off with bleu cheese and prepare to win the Oscar for Best Supporting Appetizer! Let the show begin!

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