I have always been intrigued by the idea of beer can chicken. You know the drill: place a whole chicken on top of an upright, open beer can and grill it. The flavor of the beer is supposedly imparted to the chicken. However, there are two problems with this scenario, the first being I don't grill (it's my husband's job), and the other being all the research I've done has shown that you don't really get much beer flavor from beer can chicken. If you don't get the beer flavor, what's the point? I'm about to remedy the situation and it starts with my favorite kitchen tool...you know it...you love it...you know I love it...the crock pot!
Season chicken thighs with a homemade rub then simmer in the crock pot with, you guessed it, BEER! For this application, Ethos IPA from Tallgrass Brewing Company was an excellent pairing. I poured an entire can of that hoppy, yet juicy tasting beer on top of the chicken and let it cook low and slow all day. The result was fall-off-the-bone, beer-infused chicken that did not require me standing over a hot grill only to be delivered beer-less chicken. How disappointing would that be? So, save the grill for another day and opt for the crock pot. You'll be glad you did!
Crock Pot Beer Chicken (adapted from funnyisfamily.com)
1 t. garlic powder
1 t. paprika
1 t. salt
1 t. onion powder
1 t. dried parsley
1 t. dried basil
1/2 t. pepper
12 bone in, skin off chicken thighs (feel free to use any bone in, skin off chicken you prefer)
1 (12 oz.) can beer, such as Tallgrass Brewing Company Ethos IPA
In a small bowl mix together the garlic powder, paprika, salt, onion powder, parsley, basil and pepper. Sprinkle evenly over the chicken pieces and rub to infuse with the flavor. Place the chicken pieces in the crock pot then crack open the beer and pour the whole thing on top! Cover and cook on low for 4-6 hours or on high for 2-4 hours. I served this with this Easy Addicting Corn recipe which I doubled (and salted - trust me, it needs it). The corn is the perfect pairing because it's sweet and the beer chicken is a little bitter.
6 servings (252 calories each serving) according to my calculator on loseit.com
Lately I've been experimenting a bit more with beer in my cooking. I feel confident cooking with wine, but using beer has always seemed daunting. Maybe because of the bitterness, fizziness from the carbonation, or the fact that I am not sure on how the taste when drinking translates to the taste imparted when cooking. But what better way to find out than to just dive in!? Last weekend I made this BBQ sauce to go on pulled Kalua Pork sandwiches (which by the way might be my favorite AND easiest pork recipe in the history of ever - just THREE ingredients). This sauce is interesting; it uses chili sauce as a base instead of the usual suspects, tomato sauce or ketchup. This intrigued me because I knew it would be spicy, but retain the acidic, yet sweet aspect I was looking for, since the base for chili sauce is tomato paste. I also liked the idea of molasses adding an earthy sweetness, but thought it might need something to offset the bitterness it and the beer would also bring to the party, so I added a little honey for a floral sweetness. I chose Tallgrass Brewing Company Buffalo Sweat for the beer, a rich and luscious oatmeal cream stout which complements the spice and sweetness perfectly. This recipe is totally adjustable to your taste, so start with it as a base, then taste and see where you want to go from here. I tasted the perfect balance of heat, sweet, and spice but you can play around and see what you think. Most of all, don't be afraid to experiment in your cooking; it's good to branch out and get out of your comfort zone every once in a while. No matter the outcome, at least you still have part of a beer leftover to drink.
Beer Molasses Barbecue Sauce (adapted from epicurious.com)
1 (12 oz.) jar chili sauce
1/2 c. molasses
1/4 c. honey
3/4 c. stout beer (such as Tallgrass Buffalo Sweat)
2 T. Dijon mustard
2 T. chili powder
2 t. soy sauce
2 t. hot sauce
1 1/2 t. freshly squeezed lemon juice
2 T. ketchup
1 t. Worcestershire sauce
1/4 t. garlic powder
Combine all ingredients in a medium saucepan and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, stirring occasionally. Allow to cool to room temperature before serving.
Makes approximately 2 cups of barbecue sauce (1 T. is 43 calories according to my calculator on loseit.com)
My six-year-old had ear surgery yesterday. Everything is fine; he had tubes a few years ago and there was a residual hole in his eardrum that never healed. They patched the hole using his own fat, which is hilarious because the kid hardly has any fat anywhere on his body! Anyway, we got up at 5am to be to the hospital by 6, and were home by 9:30. When lunchtime rolled around and I assessed my fridge, I realized I had some leftovers, but not enough to get us through for lunches the rest of the week. Not to mention dinner that night, and I had absolutely nothing to eat for lunch if I was saving leftovers that my nine-year-old could eat at school. What's a girl to do? I ended up making a Blueberry Chicken Chopped Salad for lunch but then I realized (oops) that was supposed to be our dinner for tonight. Give me a break, by 11:30am it had already been a long day. So, I went back to my fridge and sized up the contents (again) as if something might have sprouted there since I last stuck my head in. It hadn't. Dang. I did realize that I had eggs, leftover diced ham, shredded Parmesan cheese and a red bell pepper. I could make this work - quiche to the rescue! I checked my freezer and realized I had a pie crust. Score; it wouldn't have to go "crustless." I'm not at all opposed to crustless quiche, but sometimes you just need the crust. And this time I also needed to use the blueberry muffin mix in my pantry to go with the quiche). Because then, when my husband came home hungry after putting in some extra hours at work he exclaimed, "Alright, breakfast for dinner!" He assumed I had it planned all along.
The totally rad thing about this quiche is any of the ingredients can be substituted. I used ham, but you could use bacon or sausage. You could even replace the ham with veggies for a vegetarian quiche. I had a red pepper but any veggie works great. I actually decided to roast my red pepper (here's a great tutorial on roasting your own peppers at home), but you could just as easily saute peppers (or any other veggies) in a small pan before adding them to your quiche. I would definitely advise sauteing or roasting any veggies you decide to use to soften them up a bit. I used five large eggs but if you want to use egg whites or egg substitute feel free to do so. My milk product of choice was fat free half & half but skim, 1%, 2%, whole milk or even heavy cream would be good too! Same thing with the cheese. I had Parmesan but any cheese is good. So, not to beat a dead horse, but the point is to USE WHAT YOU HAVE! Anything goes when it comes to quiche. The good news is there will probably be leftovers and you won't be left puzzling about lunch or dinner tomorrow.
Ham and Cheese Quiche
5 large eggs
1/3 c. fat free half and half (any milk works)
4 oz. diced ham (bacon or sausage works too)
1 roasted red pepper, diced (1/2-3/4 c. of any veggie you have on hand)
4 oz. Parmesan cheese (or any cheese you have on hand)
1 t. salt
1/2 t. pepper
1/2 t. dried thyme (use any dried herb you like)
1 (9") deep dish frozen pie crust
Preheat the oven to 375. In a medium bowl combine the eggs and half & half and whisk to combine. Add the ham, red pepper, Parmesan, salt, pepper and thyme and whisk until all ingredients are combined. Pour into the pie crust and bake for 35-40 minutes until the quiche is lightly browned and set (not jiggly) in the center.
6 servings (305 calories each serving) according to my calculator on loseit.com
I don't know about you but here in KC we're in this weird weather transition stage. If you live here you know what I mean; it could be 75 and sunny one day and 50 and drizzly the next. This is the time of year when you have to look at the forecast every day because mother nature is so finicky (she is a woman, after all). For me the unpredictable weather means I am in a food dichotomy as well because I want to be eating salads with fresh ingredients but I also want pasta and soup. This dish might be the perfect combo for the weather conundrum we're in. Pesto (yes, it's from a jar) with pasta, chicken sausage and brussels sprouts. Pesto is something I typically think of eating in the summer time. In fact, I like to make big batches and then freeze it to have on hand when I am in a winter slump. In this case I had run out of my winter stash however, there are some really great jarred options out there (including the basil pesto at Aldi) and that's what I used in this dish. Brussels sprouts, on the other hand are a decidedly fall and winter vegetable in my mind. If you don't like brussels sprouts, roasted asparagus would be an excellent (and spring-y!) substitute here. This is, quite possibly, the perfect dish for your seasonal confusion, assuming the seasons are confusing you like they are me. Mostly it's just an excuse to eat pasta which is never a bad thing!
Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts (very slightly adapted from gimmesomeoven.com)
1 lb. fresh brussels sprouts, ends trimmed and outer leaves removed then cut in half
2 T. olive oil, divided
1/2 t. salt
1/2 t. pepper
1 lb. short pasta of your choice (penne, rigatoni, etc. I used pipe rigate)
4 fully cooked chicken sausage links (I used Johnsonville Three Cheese Italian Style)
5 cloves garlic, minced
1/3 c. basil pesto
1/2 c. Parmesan cheese plus more for serving if desired
Preheat the oven to 400. In a large bowl mix together the brussels sprouts, 1 T. olive oil, salt and pepper and toss to combine. Prepare a baking sheet with cooking spray and spread the brussels sprouts on it evenly. Roast for about 15-25 minutes depending on the size of your brussels sprouts. Mine were pretty tiny so they roasted only 15 minutes. Remove from the oven and set aside.
Meanwhile cook the pasta according to package directions, reserving 1/2 c. of pasta cooking water before draining. Drain and set aside.
While the brussels sprouts and pasta are working heat the remaining 1 T. olive oil in a medium skillet and add the sausage and cook, stirring occasionally until browned, about 6-8 minutes. Add the garlic and continue cooking for 1 minute more.
Once all components are cooked add the brussels sprouts, chicken sausage and pesto to the pot with the pasta and add the reserved pasta cooking water along with 1/2 c. Parmesan cheese and stir to combine. Divide the pasta among six bowls and serve with an extra sprinkling of Parmesan if desired.
6 servings (546 calories each serving) according to my calculator on loseit.com
Sometimes life calls for simplicity. In fact, I believe we could all benefit from making our lives less fast-paced and a little more low-key. We rush here and there doing this and that and wondering, "does it all matter, does it make a difference"? When we reach the finish line, what are people going to remember? That we were busy? That we never had time to relax? That we never had a face to face conversation?
Wow, all of a sudden it just got fairly philosophical for a Tuesday. One of my favorite things in life is sitting down to share a great meal with my people (there are many of you and you know who you are). It doesn't have to be difficult or time consuming, it just has to taste good. Just like this meal I want to share with you: Start with chicken thighs (or your preferred cut of chicken) in the crock pot, pour a great sauce on top, let it cook on low all day then serve accompanied by steamed rice and broiled asparagus. Boom; you have a recipe for a relaxed dinner with your people that doesn't make you want to fall asleep at the dinner table because you've slaved over a hot stove all day. Simple, delicious food that your friends will remember and conversations that don't take place via social media. A timeless, winning combination.
Lime Chicken (adapted from gimmesomeoven.com)
8 bone-in, skin-off chicken thighs (or other cut of your choice)
1/2 c. freshly squeezed lime juice
1 T. worcestershire sauce
2 garlic cloves, minced
1/2 t. salt
1 t. pepper
1/2 c. fresh cilantro, chopped
Place the chicken thighs in a 6 qt. slow cooker that has been sprayed with cooking spray. In a small bowl whisk together the lime juice, worcestershire sauce, garlic, salt and pepper then pour over the chicken. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Garnish with cilantro and serve over rice (if desired) with sauce for drizzling.
4 servings (233 calories each serving) according to my calculator on loseit.com
You may think Spring Break has thrown me off the calendar because I'm posting a “Taco Tuesday”-type recipe today. Let me assure you, I'm not. The reason I'm sharing this recipe today is because you need it in your life. This is yet another recipe that I've made twice in the last week. Once to go with our Chile Colorado Burritos last week and again this week for a surprisingly substantial lunch. I enjoy absolutely everything about this salad. From the bitter kale to the starchy hominy to the creamy avocado which makes an appearance AND the dressing, I could go on for hours (maybe it feels like I already have). It's extremely versatile too: if you don't like kale, use romaine; if you don't like hominy, use corn; you can use whatever onion and beans you have on hand. Just be sure to make the avocado dressing and toss it really well so it gets super creamy. I promise there will be no leftovers, and it's guilt-free, because it's SALAD! It's right there in the title, so I know I'm not confused about that.
Mexican Kale Salad (adapted from ifoodreal.com)
For the salad:
5 oz. baby kale
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can yellow hominy, drained
1 red bell pepper, seeded and sliced
2 avocados, 1 1/2 chopped for the salad, the other half reserved for the dressing
1 large tomato, diced
4 green onions, sliced
1/2 c. cilantro, chopped
1 jalapeno pepper, seeded and minced
For the dressing:
Remaining 1/2 avocado
2 T. olive oil
Juice of 1 lime
1 t. cumin
3/4 t. salt
1/2 t. pepper
Combine all the salad ingredients in a large bowl and set aside. In the bowl of a food processor combine all the dressing ingredients and pulse until smooth and creamy. Toss the salad with the dressing and serve immediately.
8 side dish servings (211 calories each serving) according to my calculator on loseit.com
Lo mein is one of my husband's favorite Chinese dishes. I can guarantee it’s his take-out choice, and when we go to a Chinese buffet (which is not often, trust me) he piles his plate high with the stuff, no matter what protein or variety they’re serving. He’ll heap those noodles with meat and veggies high on the plate with abandon. It's really funny because carbs are not typically his thing (they’re totally my nemesis) but lo mein...oh boy, he loves the stuff. With that in mind, anytime I find a new and different lo mein recipe to try I know he’ll be stoked. This must have been a really good one, though, because even as he was slurping noodles into his mouth he was saying "when can you make this again?!” Nailed it!
In case you've never tried sriracha before (what rock have you been living under, might I ask?) let me give you some background: it is a trendy little Thai hot sauce made with chili peppers, vinegar, salt, sugar and garlic, recently making an appearance in many different products and recipes, including Taco Bell burritos, Lays potato chips, Jack Links jerky, and even Rogue sriracha stout beer. It's ubiquitous and for good reason: it is packed with flavor, appealing to the masses by bringing actual heat without going too spicy. Those guys over at Huy Fong foods know what they are doing and they are doing it well!
Now, about this recipe. Yes, it requires you to dirty up three pans and has a long ingredient list. I know, I know, part of my M.O. here at Shel's Kitchen is simple, easy recipes (which to me often equals fewer pans and ingredients) but stay with me because I think this recipe is worth it. First you have to boil lo mein noodles. That's pan number one. Your chicken mixture (including sriracha!) is in pan two. Finally, you need a third pan to sauté the veggies (with more sriracha!) for the lo mein. I would normally say to go ahead and use the same pan for the veggies as the chicken. But as the chicken cooks, the brown sugar and cornstarch reduces and turns it quite thick and syrupy, so no dice, baby. I promise when you see your loved ones slurping down lo mein (and then maybe scraping the sides of the chicken pan, scavenging for sauce remnants) it will all be worth it.
Sriracha Chicken and Broccoli Lo Mein (adapted from bakerbynature.com)
For the Chicken and Broccoli:
1 T. olive oil
1 1/2 lb. boneless skinless chicken breasts, cut into bite sized pieces
1 lb. fresh broccoli cut into florets
Salt and pepper
2 T. sesame oil
2 T. sriracha hot sauce
6 cloves garlic, minced
1 c. reduced sodium soy sauce
1/4 c. water
1/4 c. brown sugar
1/4 c. cornstarch
For the Lo Mein:
1 (12.8 oz.) package lo mein noodles
2 T. olive oil, divided
1 t. crushed red pepper
1 large egg
3 medium carrots, peeled and shredded
1 lb. snow peas
6 cloves garlic, minced
2 T. brown sugar
1/4 c. reduced sodium soy sauce
3 T. sriracha hot sauce
1 t. dried ginger
2 t. sesame oil
4 green onions, thinly sliced
For the Chicken and Broccoli:
Heat the olive oil in a large skillet over medium heat. Add the chicken and saute, stirring occasionally, until the chicken is lightly browned. Add the broccoli and continue cooking for 5 more minutes, seasoning with salt and pepper, until the chicken is cooked through and the broccoli is tender but not mushy. Meanwhile in a medium bowl whisk together the sesame oil, sriracha, garlic, soy sauce, water, brown sugar and cornstarch. Once the chicken and broccoli are cooked add the sauce to the pan and stir to coat. Cook an additional 5 minutes or until the sauce has thickened. Set the chicken mixture aside.
For the Lo Mein:
Bring a large pot of water to a boil and cook the lo mein noodles according to the package directions. Drain and set aside. Meanwhile, heat 1 T. of the olive oil in a medium skillet over medium heat. Add the crushed red pepper and cook for 30 seconds. Add the egg and stir gently until the egg is cooked through and scrambled. Transfer the egg to a small bowl or plate and return the skillet to the heat, adding the remaining 1 T. olive oil. Add the carrots and snow peas to the pan and saute, stirring occasionally, for 3 minutes. Meanwhile in a medium bowl whisk together the garlic, brown sugar, soy sauce, sriracha, ginger and sesame oil. Add the sauce to the carrots and snow peas and stir to combine. Add the chicken and broccoli mixture along with the carrot and snow pea mixture to the pan with the lo mein and toss all to combine. Serve immediately.
8 servings (499 calories each serving) according to my calculator on loseit.com
