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Monthly Archives: April 2018

Slowly Cooked Chicken in Beer

I like cooking with beer. It gives the food a lot more flavor such as meat. The other evening I prepared this Slow Cooker Beer Can Chicken recipe. It called for a whole chicken. But I didn’t have one on hand so I decided to use four chicken breasts instead.

The recipe has both a mild one and super hot marinade option. I’ll add a note on how you can make spicy or non-spicy towards the end of this post. I, of course, went for the mild one because I’m a pansy.

I immediately went to work and started by gathering the ingredients for the marinade, stirring them together. Here’s the fun and messy part. Rubbing it into the chicken. After I marinaded my chicken and cleaned up my big mess, I tossed them into the slow cooker and poured in the beer. I used Miller Lite.

The choice of beer, of course, is up to you.

The original recipe called for dark beer occasionally this is only available during the fall, but in bigger cities, it should be for sale year round. Dark beer is not Guiness, although Guiness would probably produce an interesting flavor. If you’re willing to spend extra on a craft beer, then dark beer wouldn’t be difficult to find.

The Recipe

Slow Cooker Beer Can Chicken

INGREDIENTS

1 5-6lb. chicken (I used four chicken breats)

2 Tbsp. smoked paprika

1 tsp. salt

2 tsp. pepper

1 tsp. oregano

2 tsp. thyme

1 tsp. tarragon

2 tsp. garlic powder

1/4-1 tsp. cayenne pepper

½ tsp. onion powder

2 Tbsp butter, melted

1 can (12 ounces) dark beer -OR-lager

Directions

1. Make 4 balls of aluminum foil (about 2-inches in diameter) Place bunched of rolls of foil in bottom of 6-quart slow cooker and pour in the beer.

2. Pat chicken dry with paper towels. Pull skin gently way from bird. Combine all dry seasonings together.

Mix ½ teaspoon of seasoning blend into butter. Spread butter mixture under skin of chicken. Next with clean, dry hands, rub remaining spice blend onto chicken.

3. Place chicken on top of foil balls in slow cooker. Cover and cook on high for four-six hours, or low on seven-eight hours. Check the temperature – chicken is done when the temperature is 165-170 in the thickest part of the thigh. Continue to cook if needed.

Court’s Cooking Notes:

The spice rub can be made anywhere from mild to very hot depending on the amounts of two ingredients. The primary heat-generating ingredient is cayenne pepper. If you know that everyone you’re serving is into 5-alarm heat, go with the lesser amount of this ingredient when you prepare the rub.

The seasoning next is paprika. Yes! You can use the generic variety found on most grocery store shelves, but this chicken will taste better if you use a smoked variety paprika. Smoked paprika comes either mild or hot. If you use the hot, you are going to add more heat on top of the cayenne, so choose carefully. I used the mild smoked variety here and as I mentioned before, I’d advise you to do so as well, unless, of course, you’re into some serious heat. If you can’t find the more gourmet paprikas in your store, then the generic variety will do, but make sure it’s fresh otherwise it will have zero flavor.

Source Bake at midnight

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Double dipped and delicious

My apologies for being away from my blog within the past few weeks. I was out of town visiting my grandma. We had a wonderful time as usual. While I was there I had the pleasure of cooking for her. She loved it! I had a lot of fun!

I’m happy to be home and excited to continue cooking and blogging.

That’s enough about me, let’s talk about cooking. Today I’m sharing with you this double dipped and deliciously crunchy pork chops, coated in a sticky honey garlic sauce that is knock your socks off delicious! It’s so good, you’ll want to use this sauce on everything!

Honey Garlic Pork Chops

Ingredients

Glaze

½ C. honey, or more, to taste

4 cloves garlic, minced

2 Tbsp. soy sauce or Bragg’s

1 Tbsp. cornstarch

¼ C. water

Pork Chops

2 C. all-purpose flour

1 tsp. dried thyme

1 tsp. dried oregano

½ tsp. paprika

¼ tsp. cayenne pepper

3 large eggs, beaten

4 Tbsp. water

6-9 pork chops, not too thick, you can use boneless pork loin

1/2 tsp. salt

1/2 tsp. ground black pepper

1 C. vegetable oil, for frying

green onions, sliced

Directions

Glaze

1. In a medium saucepan over medium-high heat, combine honey, garlic and soy sauce. In a small bowl, stir together the cornstarch and water. Stir the mixture into the saucepan until thickened, about one-two minutes. Set aside.

Pork Chops

2. In a medium bowl combine flour and seasonings. Divide into two small bowls, working with just half at a time kept the flour from getting clumped or wet. Set aside.

3. Whisk the eggs and four tablespoons of water together in a separate small bowl. Season pork chops with salt and pepper, to taste.

4. Dip the chops in the flour, then over into the egg, and then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating. Shake off any excess. Place on a wire rack and continue until all meat is coated.

5. Heat vegetable oil in a large skillet over medium-high heat. Working in small batches, add the chops to the skillet, two or three at a time, and cook until evenly golden and crispy, approximately five-six minutes on each side. Drain on paper towel-lined plate. Try not to turn more than twice, or your breading will come off. Place cooked pork chops in a large bowl, pour warm sauce over and toss well to coat. Top with green onions if desired and serve immediately.

Source Cakes Cottage

Sorry, it’s a little-burnt. Pork Chops can sometimes be a bit tricky for me. They overall still tasted fantastic!

Gather. Dump. Cook. Eat.

Crock Pot Cheesy Pasta and Beef Casserole

Ingredients

1 Tbsp. canola oil

1 – 2 lb ground beef

1/2 C. chopped onion

1 tsp. Worcestershire Sauce

1/2 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

2 8oz. cans tomato sauce

14.5 oz. can Red Gold diced tomatoes in basil, garlic and oregano

1 lb. penne pasta (I used Ronzoni’s Healthy Harvest pasta)

2 C. shredded cheddar cheese

Directions

1. Heat oil in a large skillet, brown the beef and drain the fat. Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes.

2. Cover and cook on low for eight hours. Cook pasta on stove top according to directions. Stir cooked pasta into beef mixture just before serving. Top with Cheddar cheese.

Source Tammilee Tips

Court’s Cooking Notes:

1. Cook the beef the night before, store it in a airtight container and place it in the refrigerator. That way your meat will be ready for you to prepare the recipe the next day. This will make the cooking process go a lot faster.

2. To make it a little healthier use ground chicken or turkey.