Roasted Garlic & Herb Beer Can Chicken

July 28, 2012 by Leave a Comment

beer can chicken

 Beer can chicken is one of those meals you can’t go without making each summer.  It’s tender, flavorful, and falls right off the bone.  Best of all, it’s easy and doesn’t cost a lot!

I got the whole chicken for under $5 at ALDI.  The seasoning is McCormick’s Grill Mates Roasted Garlic and Herb.  We use our Weber Poultry Roaster for his, but it’s certainly not necessary.  Just stick a can of beer in the cavity of the bird, place on a solid surface (like a roasting pan) and you’re good to go!

Print
Roasted Garlic & Herb Beer Can Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The beer makes the chicken moist and flavorful!
Ingredients
  • 1 4-lb. chicken, whole
  • 2 Tbsp. olive oil
  • 3-4 Tbsp. McCormick Grill Mates Roasted Garlic & Herb (or other poultry spice)
  • 1 can beer
Instructions
  1. Rinse chicken inside and out, and pat dry. Rub the chicken with the olive oil, then rub with spices. Take a few swigs of beer (you don’t want it to be too full) and place the can in the cavity of the bird, and secure it on a flat surface (like on a roasting pan). Use the legs of the bird as a tripod, or support to keep it stable.
  2. Grill over medium-high heat for 1¼ – 1½ hours. Cover the grill for the first hour of cooking. After that, check the bird periodically to see if it has reached the internal temperature of 160-165 degrees. Let the chicken rest for 10 minutes before serving.

 

Frugal Tips:  When it comes to preparing a whole chicken, don’t throw ANYTHING away!  You can use the drippings to make a flavorful chicken gravy.  Add a little Wondra and whisk on the stove with a little water until it has thickened.

I also simmer the chicken carcass for about 60 minutes to make homemade chicken stock.  Store them both in zippered containers for future use.

chicken-gravy1

chicken-gravy

chicken stock

Filed Under: Meat Tagged With: , , , , ,

Denver’s Rioja: Fabulous Mediterranean Bistro Fare

July 27, 2012 by Leave a Comment
rioja artichoke tortelloni

Half Portion Artichoke Tortelloni, Rioja’s Signature Dish

Since I often travel for work, I am fortunate to be able to sample wonderful restaurants all over the country.  Last week I traveled to Denver for the School Nutrition Association Annual National Conference and was able to stop in again at Rioja, easily my favorite restaurant in the Mile-High City.  I stumbled upon it a couple years ago thanks to Yelp (I don’t know what I did before that app) and have been back every chance I’ve had.

Rioja situated on quaint, artsy Laramie street among other trendy shops and restaurants.   It’s dimly lit, and packed with a young, successful, upwardly mobile young crowd.  Jennifer Jasinksi, Executive Chef at Rioja, has the credentials and experience to back up her creative menu and adventurous flavors.  Before creating Rioja, she worked in notable restaurants from California to New York City to Paris, under culinary all-stars like Wolfgang Puck.  In 2012, she was a James Beard Foundation “Best Chef Southwest” finalist.

Rioja is known for incorporating Mediterranean flavors with local meats and produce.  Flavors are earthy and rich.   They’ve got a fantastic array of cheese and meats and is a charcuterie lovers’ dream.   But carb lovers won’t be left out.  Rioja’s free bread basket alone is reason to visit, with choices such as goat cheese biscuits and rosemary rolls.  Simply delicious.

Order small plates and half portions if you’re interested in creating your own sampling menu.  Don’t miss their signature dish, Artichoke and Goat Cheese Tortelloni: Little delicate pillows of handcrafted pasta filled with goat cheese nestled in a warm bath of artichoke broth and truffle essence.  Mmmmmm.  The half portion shown above is just $11.50, a true culinary bargain.  I was able to sample the pork belly, tortelloni, bread, and salad along with a beer for well under $30.  You won’t leave stuffed (this isn’t Old Country Buffet), but you’ll definitely be satisfied.

Frugal Tips: If you can’t book a table, ask if they have room near the kitchen in the back.  You’ll get a glimpse of the sous-chefs in action, and may get some special treatment (read: free samples).  I was treated to a bite of the blood orange and goat cheese salad pictured below.  A tiny bite packed with fresh local flavor.

blood orange with goat cheese

Blood Orange and Goat Cheese

 

rioja denver

Bread Basket Goodies

 

rioja denver

Cardamom-Crusted Pork Belly on Garbanzo Bean Pureee (a.k.a “Fancy”Bacon)


Filed Under: Restaurant Reviews Tagged With: , ,

Copycat Recipes: Hawaiian Sweet Bread

July 26, 2012 by 1 Comment

hawaiian bread

Learning to make your favorite restaurant or prepackaged foods at home not only saves money, it’s usually a lot healthier.   I recently saw a Hawaiian Sweet Bread recipe on Pinterest and decided to give it a go.   Instead of using cake rounds, I used a standard bread pan.  I had to bake the bread slightly longer because of that variation.  The two bread rounds would be more authentic and true to the shape of the Hawaiian sweet bread found in stores.  You could also use the dough to make Hawaiian sweet rolls.

Frugal Tip:  Pineapple juice is not an ingredient I buy regularly, but occasionally I’ll stumble upon a recipe that calls for it.  I purchase a large can of pineapple juice and freeze what I don’t need in ice cube trays for future use.  That way, I was able to get the best value at the store without any drop going to waste.  I can use it in this Hawaiian Sweet Bread recipe, marinades, slushies, etc.

Print
Copycat Recipes: Hawaiian Sweet Bread
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Sweet Hawaiian bread at home for much less than the prepackaged version!
Ingredients
  • Copycat Hawaiian Bread Recipe
  • 2 packets active dry yeast
  • ½ C. warm water
  • 3 eggs
  • 1 C. pineapple juice
  • ½ C. water
  • ⅔ C. sugar
  • 1 tsp. vanilla
  • ½ tsp. ginger (optional)
  • ½ C. butter, melted
  • 6 C. white flour

Instructions
  1. Mix yeast with ½ C. warm water. Let sit for 10 minutes until foamy. Combine yeast, eggs, pineapple juice, water, sugar, vanilla, butter in a mixer. Add in flour gradually. Dust a cutting board with flour and place the dough on it. Work dough in flour until it’s no longer sticky. Split in two equal sections.
  2. Grease two cake rounds and place dough inside. Let the bread rise until doubled in size. Preheat oven to 350 degrees. Bake for 25-30 minutes or until golden brown.


Recipe adapted from:  Allrecipes.com

Filed Under: Breads, Copycat Recipes, Muffins and Rolls Tagged With: , , , ,

Quick Shrimp Tacos

July 25, 2012 by 2 Comments

quick shrimp taco recipe

This has been our go-to recipe for shrimp tacos after tasting them in San Diego for the first time in 2007.  For me, it’s the dressing that makes it delicious (I’m a huge cumin fan).  You could easily substitute the shrimp for fish if that’s more to your liking.   For even more flavor, brush the shrimp with butter and garlic cloves, skewer them, and throw on the grill (if you have the time).  The “rainy day” method for me is just a quick toss in butter in a skillet.  Plus, it takes much less time.

Frugal Tips:   Frozen shrimp is often found on buy one, get one free sales at the supermarket.  When you see those sales, stock up!  It keeps for months in the freezer and is great for recipes like this.    To save even more money on this recipe, load your tortilla up with more slaw and fewer shrimp.  A little bit goes a long way!

Note:  If you’re going for an even healthier recipe, swap the sour cream for Greek yogurt.  You’ll hardly be able to tell the difference!

Print
Quick Shrimp Tacos
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These shrimp tacos are quick, easy and taste great!
Ingredients
  • ½ C. sour cream
  • 3 Tbsp. mayo
  • 4 Tbsp. milk
  • 1 tsp. cumin
  • Medium shrimp, peeled and cooked (or use leftovers)
  • 2 Tbsp. butter
  • 2 cloves garlic, minced
  • Corn tortillas
  • Cole slaw salad mix
  • Queso fresco
  • Green salsa (tomatillo)
  • Cilantro for garnish
Instructions
  1. Mix the sour cream, mayo, milk and cumin for the dressing on the cole slaw mix. Set aside. Toss your shrimp in butter in a skillet with two cloves minced garlic. Assemble all ingredients in a corn tortilla. You can either dress the slaw mix ahead of time, or have each person add as much or as little dressing as they choose. Add crumbled queso fresco, salsa and cilantro to taste.

 

Filed Under: 30 Minutes or Less, Fish and Seafood, Recipes Tagged With: , ,

Easy Raspberry Chipotle Salad Dressing

July 24, 2012 by Leave a Comment

raspberry chipotle salad dressing

archer farms raspberry chipotle dressingI am a big fan of recipes that don’t take long; and if the outcome tastes like restaurant fare, even better!  I picked up a bottle of this Archer Farms Raspberry Chipotle grilling sauce at Target yesterday (just $2.99!) and used it to create a salad dressing in under five minutes.   I tossed it with a greens/spinach mix, goat cheese and sliced almonds.  It was delicious!

Frugal Tips:

  • Look for goat cheese at ALDI.  Last month, I spotted President Brie logs on sale there for just $.99!  Sam’s Club and Costco are also great sources for inexpensive cheese.  Soft cheeses are more perishable than hard cheeses, but they can be frozen.
  • Sliced almonds run about $2.49 (ALDI) to $2.99 (Target) a bag.  A little goes a long way!  I used less than 1/4 bag on these salads.  Don’t forget to put the partially used bag in the freezer so the nuts stay fresh for the next time you use them.
  • The rest of your Raspberry Chipotle Sauce will taste good on grilled chicken, but it’s also great as an appetizer.  Pour about 1/3 C. over a block of softened cream cheese for a frugal appetizer.  Serve with crackers or cocktail bread.
Print
Easy Raspberry Chipotle Salad Dressing
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
An easy semi-homemade dressing that’s ready within minutes!
Ingredients
  • ½ C. Raspberry Chipotle Sauce (any brand will work)
  • ⅓ C. vegetable oil
  • 2 Tbsp. red wine vinegar
  • Cracked black pepper to taste
Instructions
  1. Whisk the ingredients above together until emulsified. Enjoy!


Filed Under: Salads and Sides Tagged With: , , ,
«Previous Page