Tag Archives: marinade

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!

 

 

Girls Can Grill Part II

29 Oct

As I said in my last blog, girls can grill. Very well. With style and creativity. Besides amazing flavors, grilling does not heat up the kitchen or leave tons of dishes behind. How about trying easy meal of grilled chicken with roasted carrots on the grill? Here’s how!

First, prepare your grill. I fired mine up and then gave it a good cleaning with a wire brush.

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Carrots, like most root vegetables, take longer to cook than chicken so prepare those first. I had 2 pounds of sweet baby carrots to cook. I first spread them out on paper towels to dry a bit. Less moisture means the carrots will cook up with more sizzle.

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After your carrots are nice and dry, give them a drizzle of good olive oil and a dusting of salt and pepper.

 

 

Making foil packets for the carrots means easy cooking and no dishes. I made 2 packets so the carrots wouldn’t be crowded. You want to seal your packets up good and tight.

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After the carrots are seasoned just right and sealed up, put them on the grill. Make sure the grill is preheated for around 20 minutes at about 350 degrees. Put those carrots on and forget about them while you tend to the chicken.

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It’s time for a homemade marinade to help make the chicken more savory and tender. Creating  a marinade at home is so easy, and a great way to control salt and sugar. Store bought marinades are loaded with hidden ingredients that aren’t healthy. Doing this yourself is a great way to customize the flavors of your food and keep it clean. Ready to try a simple marinade?

Here we go. Toss together dijon mustard, olive oil, a bit of rosemary, sea salt, freshly ground red and black pepper, and the juice from one grapefruit. Grate some of that lovely grapefruit rind into the marinade with a handy zester (a kitchen tool that is indispensable).  Adding some rind increases intense flavor and beneficial oils to the marinade. Bonus-not only will the chicken be delectable, the kitchen will be bursting with crisp citrus fragrance after grating some of that beautiful rind.

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Add the ingredients for the marinade to a large zip lock bag, toss the chicken in, zip it up and put this in the fridge for a bit. Because of the acid in the grapefruit juice, the marinade can easily so it’s job in about 20 minutes. The carrots have had a head start, and now it’s time for the chicken to go onto the grill.

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The chicken needs the hottest part of the grill so the carrots can go up one level. Close the lid and let the chicken cook. Turn them after about 10 minutes, close the lid again, and let them finish.

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The chicken is almost done. Time for a peek at those carrots. A little look lets us know that they had cooked up beautifully and had a tinge of sweet brown color on them. A little taste was a delicious reward! Dinner was almost ready.

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I brought everything inside. The chicken was on a plate with a few pats of butter on the top for perfect resting. The butter would assure that the finished chicken would be flavorful and moist. I covered the chicken with foil and let it rest and relax a bit. Leftover quinoa quickly reheated easily rounded out the meal quite well.

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Go ahead. What are you waiting for? Get grilling! Let me know whats cooking at twitter

@amykgarman or on instagram at amyjoyblog

 

 

 

 

 

Kitchen Confidence

13 Feb

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

I have been cooking for years.  I enjoy cooking, food, and the fellowship that meals together provide.  My meals are typically nutritious, flavorful and have a bit of a flair in its appearance on the table.  I am usually into presentation…it is my artistic side expressing itself. I put thought into food, meals, and the ambiance of the event.  As I have said in previous blogs, sometimes I get too tired to really pull out all the stops when I cook.  But for me, cooking is usually a pleasure.

I have friends that find “Whats for dinner” a dreaded comment when directed their way.  I can’t relate to that because I enjoy cooking.  I can always pull a quick meal together, or an elaborate one given the time.  I realize, however, that I have lots of experience.  And made lots of mistakes.  In fact, I still make mistakes, but now I can usually quickly evaluate and fix them.

As the Julia Child quote says, I spent a lot of time with that what-the-hell attitude when learning to cook.  I dug in, started cooking in earnest in college, and went from there.  Cooking is like math though.  You begin with a foundation, a very basic one, and then go to the next level when ready.  You can’t do division without understanding addition, subtraction and even multiplication.  And with cooking, you can’t bang out a complicated sauce or a fantastic roast without a foundation on which to build.

My youngest son gets easily frustrated sometimes.  When that happens, many times it is because he wants to be good at something and tries to master it right away.  When he first started playing chess, he would sometimes quit in the middle of a match when he saw that he could not win.  I would tell him that you can’t expect to win Wimbledon the first time you pick up a tennis racquet.  When he finally won against a well respected opponent, he was thrilled.  He still talks about that match because the success was hard won.  He earned it.  Working toward something develops, amongst other things, a good work ethic.

Working toward getting better at a skill, which cooking is, takes time, experience, and patience.  It isn’t a “home art” taught in school like it once was.  Now we kind of have to take the initiative and teach ourselves to cook.  And like anything, when you apply a solid work ethic to it, great things begin to happen.  Great things like confidence.  Fun.  Enjoyment.  Satisfaction.

Confidence is not something you “get” or something someone can give to you.  It is something earned.  And the only way to earn it is to be put or to put your self in situations to take a risk and experience small successes.   Once the foundation is there, confidence is instilled, and growth occurs.  Blocks on which to build.

Start cooking.  But don’t take yourself seriously.  Start with a simple recipe and a few inexpensive ingredients.  Make it easy on yourself.  Soup is easy.  Baked proteins with rubs or marinades are easy, like pork tenderloin or chicken.  Roasted veggies are a snap.  Salad dressing is simple.  Don’t be afraid of ruining a recipe, wasting ingredients, or disappointing yourself or others.  Get positive energy from taking a risk…and gaining confidence.  Take Julia Childs “what-the-hell” attitude with you and have a blast!