June 2021

Open a can of soda, beer, or any drink in a can, take a few sips, set your chicken on the can, and let your grill do the rest.  This is an easy, no-fail moist chicken dinner with perfectly crispy skin.  If you haven’t seen the Dr. Pepper-Chipotle BBQ sauce recipe yet, Click Here .  I just couldn’t resist making this chicken after tasting the BBQ sauce! To get started, you need to set up your grill for indirect grilling with a hot and cool zone.  To do this, your grill just needs to have at least two burners where one is on and one is off.  On grills with three or more burners, the center burners are turned off. First, ignite all of the burners to high, close the lid, and heat the grill to 500 degrees F.  Then, turn off one or more burners to create an indirect heat zone.  Try and keep the temperature between 350 and 400 degrees F. while the chicken is cooking. 

Classic BBQ Rub

1-1/2 tsp. sweet paprika

1 tsp. kosher salt

3/4 tsp. garlic powder

3/4 tsp. light brown sugar

1/2 tsp. chili powder

1/2 tsp. black pepper

Combine all ingredients in a small bowl.

1 whole chicken (3-4 lbs)

1 Tbsp. olive oil

1 can Dr. Pepper (remove 3/4 cup from can and reserve for BBQ sauce, if making.

Rinse chicken and pat dry.  Sprinkle 2 tsp. of the rub inside the chicken cavity.  Brush outside of chicken with 1 Tbsp. oil, then sprinkle with the remaining rub, pressing it onto the chicken.

Wash your soda can with soap and water – you never know.

After removing 3/4 cup of soda, poke 2-3 additional holes in the top of the can.

Arrange chicken cavity on can and try not to laugh.

Pull the legs forward to form a tripod.

She was a bit camera shy.

Place chicken over unlit portion of the grill; cover and cook until skin is golden and crisp and juices run clear.  Thigh should register at 180 degrees F. when done, about 1-1-1/4 hours.

Rotate the chicken halfway through grilling.  

To turn the chicken, use tongs and a clean kitchen towel and carefully turn.

 Remove chicken from grill using tongs and towel.

Remove the can carefully!  You may need to twist or wiggle the can back and forth to loosen it.

Let chicken rest for 15 minutes.

Serve with Dr. Pepper Chipotle BBQ Sauce

I think this just might be the perfect way to cook a bird.  
Juicy inside, cracklin’ outside and full of flavor!

 ~Cuisine at Home
Sharing with:  Melt in your Mouth Monday 
 

I’ve been hearing alot lately about grilled romaine and have seen it in a few magazines and I thought I’d give it a whirl.  Grilled lettuce you say?  Grilling this green brings out a beautiful smoky flavor and it’s one of the best things I’ve tasted lately.  With a little grated Parmesean it’s a perfect recipe to add to the grilling season coming up.  Serve it with any pasta – give it a try!

Balsamic Vinaigrette

1/4 cup balsamic vinegar

1/4 cup extra-virgin olive oil

2 Tbsp. fresh lemon juice

1 tsp. sugar

1 clove garlic, finely minced

1/2 tsp salt.

Wash and dry two or three romaine lettuce hearts.  Slice in half lengthwise.

Drizzle with vinaigrette and freshly ground black pepper.

Grill about 3 minutes on each side until nicely charred.

Grate on some Parmigiano-Reggiano while still warm.

Sharing with Cocine de Leslie

There is nothing like fresh New Jersey Corn!  Sometimes you don’t even need the butter when you get a good batch!  

There are lots of ways to cook fresh corn.  You can grill it, steam it, saute it or just plain old boiling it.  To boil fresh corn, remove outer leaves and silk (fun for the kids to do).  Put into a big pot of cold water; when the water comes to a boil – it’s done!  All you need is some butter, salt and pepper and you have the best summer side dish.

Here’s a recipe for grilled corn:  

• 5 large ears corn, husked

• 2 medium tomatoes, chopped
• 1 small orange or red bell pepper
• 1 medium onion, slice in 1″ thick slices
• 2 Tbsp. fresh basil, shredded
• 2 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• Salt and freshly ground black pepper

Prepare corn, onions and bell pepper by brushing lightly with olive oil and salt and pepper.  To make grilling onions easier, thread onto bamboo skewers. Grill corn, pepper and onions turning to cook all sides until some of the kernels are slightly charred, about 8-10 minutes.  Let stand until cool enough to handle. Remove kernels from the cobs.  Remove onion from skewers and chop roughly.  Combine corn, tomatoes, pepper and onions in a medium bowl.  Stir in basil, oil and vinegar and salt and plenty of freshly ground black pepper (to taste, but I found this salad to be on the sweet side and I like lots of pepper!) Potluck Friday – Ekat’s Kitchen  Fresh Food Friday – la bella vita  Miz Helen’s Country Cottage  Easy Natural Food – Summer Salad Sunday
Fresh Grilled Corn Salad

Neighbor Food

I’ve been hearing alot lately about grilled romaine and have seen it in a few magazines and I thought I’d give it a whirl.  Grilled lettuce you say?  Grilling this green brings out a beautiful smoky flavor and it’s one of the best things I’ve tasted lately.  With a little grated Parmesean it’s a perfect recipe to add to the grilling season coming up.  Serve it with any pasta – give it a try!

Balsamic Vinaigrette

1/4 cup balsamic vinegar

1/4 cup extra-virgin olive oil

2 Tbsp. fresh lemon juice

1 tsp. sugar

1 clove garlic, finely minced

1/2 tsp salt.

Wash and dry two or three romaine lettuce hearts.  Slice in half lengthwise.

Drizzle with vinaigrette and freshly ground black pepper.

Grill about 3 minutes on each side until nicely charred.

Grate on some Parmigiano-Reggiano while still warm.

Sharing with Cocine de Leslie

There is nothing like fresh New Jersey Corn!  Sometimes you don’t even need the butter when you get a good batch!  

There are lots of ways to cook fresh corn.  You can grill it, steam it, saute it or just plain old boiling it.  To boil fresh corn, remove outer leaves and silk (fun for the kids to do).  Put into a big pot of cold water; when the water comes to a boil – it’s done!  All you need is some butter, salt and pepper and you have the best summer side dish.

Here’s a recipe for grilled corn:  

• 5 large ears corn, husked

• 2 medium tomatoes, chopped
• 1 small orange or red bell pepper
• 1 medium onion, slice in 1″ thick slices
• 2 Tbsp. fresh basil, shredded
• 2 Tbsp. red wine vinegar
• 2 Tbsp. olive oil
• Salt and freshly ground black pepper

Prepare corn, onions and bell pepper by brushing lightly with olive oil and salt and pepper.  To make grilling onions easier, thread onto bamboo skewers. Grill corn, pepper and onions turning to cook all sides until some of the kernels are slightly charred, about 8-10 minutes.  Let stand until cool enough to handle. Remove kernels from the cobs.  Remove onion from skewers and chop roughly.  Combine corn, tomatoes, pepper and onions in a medium bowl.  Stir in basil, oil and vinegar and salt and plenty of freshly ground black pepper (to taste, but I found this salad to be on the sweet side and I like lots of pepper!) Potluck Friday – Ekat’s Kitchen  Fresh Food Friday – la bella vita  Miz Helen’s Country Cottage  Easy Natural Food – Summer Salad Sunday
Fresh Grilled Corn Salad

Neighbor Food

Have you tried Cincinnati Chili?

Cincinnati-style chili is quite different from it’s Texas cousin. The people of Cincinnati enjoy their chili over pasta and topped with a pile of shredded cheddar cheese, onions and/or beans. Some recipes also include cocoa which is seen in a lot of mexican mole sauces. If you love Greek flavors, you will love this chili! It freezes beautifully and is also great on hot dogs. Simmer in a Dutch Oven for one hour (or more) while you get all the fixin’s ready.

TWO-WAY CHILI – Served over spaghetti THREE-WAY CHILI – Served over spaghetti and topped with cheese FOUR-WAY CHILI – Served over spaghetti and topped with onions and cheese FIVE-WAY CHILI – Served over spaghetti and topped with onions, beans and cheese

Cincinnati Chili

• 2 lbs. ground beef
• 2 cups chopped onions
• 4 cups cold water
• 2 (8-ounce) cans tomato sauce
• 2-3 Tbsp. chili powder
• 2 Tbsp. apple cider vinegar
• 2 tsp. Worcestershire sauce
• 1/2 ounce grated unsweetened chocolate or 2-3/4 Tbsp. cocoa
• 2 tsp. minced garlic
• 1 tsp. cinnamon
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/4 tsp. allspice
• 1 bay leaf

Cooking Directions:

In a 3 or 4 quart pot, add cold water.  Break up ground beef in the water and bring to a boil.  Remove any scum that rises to the surface.   Add remaining ingredients and simmer, uncovered for 1 hour.  Remove bay leaf and skim off any extra fat.  You can also refrigerate this overnight to easily remove extra fat.   Serve over hot spaghetti, or on hot dogs. Top with plenty of cheese, chopped onions and kidney beans.  Have it your way! Chili can be refrigerated for up to 3 days or frozen for up to 2 months.  This chili is fantastic on hot dogs!

Check out Thursday’s Treasures for more great recipes!

~Adapted from Cook’s Country   

Open a can of soda, beer, or any drink in a can, take a few sips, set your chicken on the can, and let your grill do the rest.  This is an easy, no-fail moist chicken dinner with perfectly crispy skin.  If you haven’t seen the Dr. Pepper-Chipotle BBQ sauce recipe yet, Click Here .  I just couldn’t resist making this chicken after tasting the BBQ sauce! To get started, you need to set up your grill for indirect grilling with a hot and cool zone.  To do this, your grill just needs to have at least two burners where one is on and one is off.  On grills with three or more burners, the center burners are turned off. First, ignite all of the burners to high, close the lid, and heat the grill to 500 degrees F.  Then, turn off one or more burners to create an indirect heat zone.  Try and keep the temperature between 350 and 400 degrees F. while the chicken is cooking. 

Classic BBQ Rub

1-1/2 tsp. sweet paprika

1 tsp. kosher salt

3/4 tsp. garlic powder

3/4 tsp. light brown sugar

1/2 tsp. chili powder

1/2 tsp. black pepper

Combine all ingredients in a small bowl.

1 whole chicken (3-4 lbs)

1 Tbsp. olive oil

1 can Dr. Pepper (remove 3/4 cup from can and reserve for BBQ sauce, if making.

Rinse chicken and pat dry.  Sprinkle 2 tsp. of the rub inside the chicken cavity.  Brush outside of chicken with 1 Tbsp. oil, then sprinkle with the remaining rub, pressing it onto the chicken.

Wash your soda can with soap and water – you never know.

After removing 3/4 cup of soda, poke 2-3 additional holes in the top of the can.

Arrange chicken cavity on can and try not to laugh.

Pull the legs forward to form a tripod.

She was a bit camera shy.

Place chicken over unlit portion of the grill; cover and cook until skin is golden and crisp and juices run clear.  Thigh should register at 180 degrees F. when done, about 1-1-1/4 hours.

Rotate the chicken halfway through grilling.  

To turn the chicken, use tongs and a clean kitchen towel and carefully turn.

 Remove chicken from grill using tongs and towel.

Remove the can carefully!  You may need to twist or wiggle the can back and forth to loosen it.

Let chicken rest for 15 minutes.

Serve with Dr. Pepper Chipotle BBQ Sauce

I think this just might be the perfect way to cook a bird.  
Juicy inside, cracklin’ outside and full of flavor!

 ~Cuisine at Home
Sharing with:  Melt in your Mouth Monday 
 

Have you tried Cincinnati Chili?

Cincinnati-style chili is quite different from it’s Texas cousin. The people of Cincinnati enjoy their chili over pasta and topped with a pile of shredded cheddar cheese, onions and/or beans. Some recipes also include cocoa which is seen in a lot of mexican mole sauces. If you love Greek flavors, you will love this chili! It freezes beautifully and is also great on hot dogs. Simmer in a Dutch Oven for one hour (or more) while you get all the fixin’s ready.

TWO-WAY CHILI – Served over spaghetti THREE-WAY CHILI – Served over spaghetti and topped with cheese FOUR-WAY CHILI – Served over spaghetti and topped with onions and cheese FIVE-WAY CHILI – Served over spaghetti and topped with onions, beans and cheese

Cincinnati Chili

• 2 lbs. ground beef
• 2 cups chopped onions
• 4 cups cold water
• 2 (8-ounce) cans tomato sauce
• 2-3 Tbsp. chili powder
• 2 Tbsp. apple cider vinegar
• 2 tsp. Worcestershire sauce
• 1/2 ounce grated unsweetened chocolate or 2-3/4 Tbsp. cocoa
• 2 tsp. minced garlic
• 1 tsp. cinnamon
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/4 tsp. allspice
• 1 bay leaf

Cooking Directions:

In a 3 or 4 quart pot, add cold water.  Break up ground beef in the water and bring to a boil.  Remove any scum that rises to the surface.   Add remaining ingredients and simmer, uncovered for 1 hour.  Remove bay leaf and skim off any extra fat.  You can also refrigerate this overnight to easily remove extra fat.   Serve over hot spaghetti, or on hot dogs. Top with plenty of cheese, chopped onions and kidney beans.  Have it your way! Chili can be refrigerated for up to 3 days or frozen for up to 2 months.  This chili is fantastic on hot dogs!

Check out Thursday’s Treasures for more great recipes!

~Adapted from Cook’s Country   

Have you tried Cincinnati Chili?

Cincinnati-style chili is quite different from it’s Texas cousin. The people of Cincinnati enjoy their chili over pasta and topped with a pile of shredded cheddar cheese, onions and/or beans. Some recipes also include cocoa which is seen in a lot of mexican mole sauces. If you love Greek flavors, you will love this chili! It freezes beautifully and is also great on hot dogs. Simmer in a Dutch Oven for one hour (or more) while you get all the fixin’s ready.

TWO-WAY CHILI – Served over spaghetti THREE-WAY CHILI – Served over spaghetti and topped with cheese FOUR-WAY CHILI – Served over spaghetti and topped with onions and cheese FIVE-WAY CHILI – Served over spaghetti and topped with onions, beans and cheese

Cincinnati Chili

• 2 lbs. ground beef
• 2 cups chopped onions
• 4 cups cold water
• 2 (8-ounce) cans tomato sauce
• 2-3 Tbsp. chili powder
• 2 Tbsp. apple cider vinegar
• 2 tsp. Worcestershire sauce
• 1/2 ounce grated unsweetened chocolate or 2-3/4 Tbsp. cocoa
• 2 tsp. minced garlic
• 1 tsp. cinnamon
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/4 tsp. allspice
• 1 bay leaf

Cooking Directions:

In a 3 or 4 quart pot, add cold water.  Break up ground beef in the water and bring to a boil.  Remove any scum that rises to the surface.   Add remaining ingredients and simmer, uncovered for 1 hour.  Remove bay leaf and skim off any extra fat.  You can also refrigerate this overnight to easily remove extra fat.   Serve over hot spaghetti, or on hot dogs. Top with plenty of cheese, chopped onions and kidney beans.  Have it your way! Chili can be refrigerated for up to 3 days or frozen for up to 2 months.  This chili is fantastic on hot dogs!

Check out Thursday’s Treasures for more great recipes!

~Adapted from Cook’s Country   

This is the best sauerkraut ever!  My mother always made it this way.  My best memories were always going to the stove and tasting while it was simmering…then the piece d’resistance…the sauerkraut sandwich! Ingredients:

• 2 lb. bag sauerkraut, drained – Never buy sauerkraut in a can!!!
• 1- 3″ cube salt pork, finely cubed (can be found near the bacon)
• 2 Tb. flour
• Salt & freshly ground pepper to taste
• Pinch of sugar
• 1 onion, finely chopped
• 2 Tb. butter

 Place drained sauerkraut in medium saucepan, add water to cover.  Bring to boil and then lower the heat to simmer.  While sauerkraut is simmering, place salt pork cubes in a dry pan and fry on medium heat until golden brown.

I take the rind out after it has browned.

  With a slotted spoon, remove salt pork and add to sauerkraut.  Add flour to remaining fat in the pan and cook for 2 to 3 minutes until lightly browned.   Add to sauerkraut. Take a large spoonful of the sauerkraut and “scrape” out the pan to get all the drippings.   Season with salt and pepper.  Mom always added a pinch of sugar, so I do the same. For the Hot Dogs:  I put the hot dogs in a saute pan with about 1/2 inch of water.  Cover and steam about 10 minutes.  Remove cover and let the liquid evaporate.  As the water evaporates, toss in 1 Tbsp. butter;  fry until hot dogs are crisp and caramelized. The chopped onion is optional.  Fry in butter until golden brown.  Add to sauerkraut. Simmer on low for 30 minutes.

Thanks mom xx