Monday, October 18, 2010

Menu Plan Monday 11/18/2010

I can't believe it has been 4 months since I last posted a menu plan...well yes I can...but I need to get back in the here goes...not too busy of a week, should be kind of quiet around here....

Egg Sandwiches
Breakfast burritos
Swedish Pancakes

Tuna Sandwiches (x2)
Ham Sandwiches
Chicken Quesadilla

Chicken Pot Pie (Planned overs from Beer Butt Chicken)
                                             Pot Roast (I can't wait to try this recipe)
                                                      Vegetable Beef Soup & Grilled Cheese (planned overs)

PC's Beer Butt Chicken
He really wanted to try this recipe, and was o thrilled when he realized he had this little gadget in his barbecue drawer (the stand was a gift to him from Momma about three year ago)...he cleaned out the chicken. which was funny to watch, massaged the rub on the lucky little chick, shared a few drinks with her and then set her on fire...I was a little jealous. Anywhoo...this was a great treat for me, all I did was the salad and it was a fabby Din Din.

 (3 1/2 to 4 pounds) whole chicken

1 (12-ounce) can beer (cut off top with a can opener)*  We used the stand

1 cup butter or olive oil

2 tablespoons garlic salt or 4 to 5 cloves garlic, crushed

2 tablespoons paprika

Pinch cayenne pepper or to taste

Emiril's Chicken Rub

Coarse salt and freshly-ground black pepper to taste

* Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option (the beer vaporizes and soaks into the meat making it very moist and very tasty).

Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Drink (or pour out) 1/4 of the beer from the can.

In a small saucepan over low heat, melt butter or heat olive oil. Mix in garlic salt, paprika, cayenne pepper, herbs, salt, and pepper; set aside. NOTE: You can substitute any favorite chicken rub.

Cut off all the fat from the body and neck openings as you want the cavity free and clear; remove the giblets and discard. Rub the inside and outside of the chicken with butter/seasoning mixture (this seals the chicken and also ensures that the skin will be brown and crispy when done).

Slide the top of the beer can deep inside the chicken cavity (the head end). Lightly oil the exterior of the can with salad oil. If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.

Cover barbecue with lid, open any vents, and cook over low to medium heat for approximately 2 to 3 hours (depending on your heat source) or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Check the chicken every 20 minutes or so and brush on more of the butter/seasoning mixture or olive oil as needed. If the chicken is browning too fast, cover the chicken with aluminum foil.

This is the type of thermometer that I use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the RT600C Thermometer (show in the photo on the right). To learn more about this inexpensive excellent thermometer and to also purchase one (if you desire), just click on the underlined: RT600C Thermometer.

When the chicken is done, remove from the grill and let the chicken cool for 15 minutes before cutting and serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). NOTE: When removing the chicken from the grill, be especially careful as the aluminum can (and the liquid in it) will be very hot and you could burn yourself.

One chicken makes approximately 4 generous servings.

Isn't he handsome?

Monday, June 21, 2010

Menu Plan 6/21/10

CuzzyA is coming to visit this week, but we are picking her up in Vegas, so it's a short menu this week. But I have an exciting plan that I am starting this week...wanna know what it is?  Yeah! Well, I am going to have each family member, including myself, pick one recipe from one of the the Thousands of magazines I am hoarding to make my Menu Plan for the week. Then I will post the recipe and review the meals.  I am so excited about this plan, because I use the Magazines - I will be recycling them - cutting down on the clutter in my  pantry. Now what should I do the hundreds of cookbooks in there?

Hard Boiled Eggs
Blueberry Crumble Cake
Breakfast Burritos
Big Breakfast Sunday My Turn - Swedish Pancakes, Scrambled Eggs, Maple Bacon)

Pasta Salad
Tuna Salad
Cheese & Crackers

Zucchini Boats - Corn on the Cob
Honey Glazed Chicken Kabobs
Veggie Burgers - Red Potato Salad

Linking with Menu Plan Monday!

Monday, June 7, 2010

Menu Plan Monday 06/07/10

Hard Boiled Eggs
Egg Sandwiches (Made with Sandwich Thins)
Big Breakfast Sunday My Turn - Swedish Pancakes, Scrambled Eggs, Maple Bacon)

Pasta Salad
Tuna Salad
Cheese & Crackers

Grilled Tillapia - Brown Rice - Grilled Corn
Veggie Burgers - Red Potato Salad
Hawaiian Haystacks
Fillet Mignon - Grilled Veggie & Potato Pockets

Monday, May 31, 2010

Just Something I Whipped Up & Menu Plan Monday

Oh! I'm soooo excited! I just found a couple of cute little (wink) blogs called A Girl Creative & Skip to my Lou and I'm in blog love!  There are so many creative ideas all in one place - I hit the blog jackpot with that little stumble (which BTW happened at A Little Tipsy. Anywho!! A Girl Creative hosts a Linky Party called "Just Something I Whipped Up", & Skip to My Lou hosts Made by you Monday so I'd thought I'd join in.  PC made fun of me as I was taking my photos...we had a talk about how I could have worse hobbies...LOL.  So here ya go - this is one of my fav lunches - I just call it "Carol's Pasta Salad" (Carol is the owner of my fav Wine Store - Casa De Vino and she made this on one our Wine tasting trips - that's  her with the pasta bag).
The salad that Carol brought on the trip is not exactly the same as mine - I played with the recipe a little. I added the dressing & the sun dried tomatoes - but it is tasty without them too!

So, you cook the pasta, drain and rinse the pasta.

Then you stir in a splash of dressing, a pinch of red pepper flakes (more if you like heat), a handful of diced sun-dried tomatoes, the whole can (drained) of kidney beans and 8 oz of feta.

On the Menu This Week:
Hard Boiled Eggs
Peanut Butter & Honey Toast
Egg Sandwhiches
Big Breakfast Sunday (PC's turn - Burritos)

Pasta Salad
Tuna Salad
Cheese & Crackers

Cincinnati Chili - Spaghetti- Hot Dogs
Veggie Burgers - Red Potato Salad
Hawaiian Haystacks
Fillet Mignon - Grilled Corn - Potato Pockets

Linking up with:

Thanks for stopping by!

Sunday, March 21, 2010

Menu Plan Monday - 3/22/10

It's Menu Plan Monday over at I'm a Organizing Junkie - she has a great post on saving money on groceries this week. Be sure to check her out!
Here's my plan:
Monday: Best Chicken Eva!, Mashed Potatoes, Broccoli
Tuesday: Teppan Steak, Popcorn Shrimp, Baked Potato, Summer Squash
Wedsneday: Aromatic Swordfish ,Jasimine Rice, Sesame Asparagus
Thursday: Cheesy Chicken Enchiladas, Spanish Rice, Blackbeans
Friday: Leftovers or Soup & Grilled Cheese (Girls Night Out!)
Saturday: Date Night
Sunday: Calico Beans, Marie Calendar's Cornbread

I'll post pictures and recipes the day after I prepare each one!

Saturday, January 16, 2010

Yummo - Gotta Love Rachel Ray

Tonight I took a detour from my Menu Plan because I bought the February edition of RR and could not wait to try her Chicken Sandwiches! Cheap, easy and deelish! PC was pleased that I had enough for seconds.
Chicken and Sweet Onion Sandwich (serves 4, prep 10 min, cook 40 min)

6 tbsp Extra Virgin Olive Oil
2 Sweet Onions (thinly sliced) Hint: the flatter the onion - the sweeter the onion.
Salt & Pepper
1 Cup Chicken Broth
1 1/2 pounds boneless, skinless chicken tenders (RR called for thighs - but I like tenders)
4 Kaiser Rolls, split and toasted

Heat 3 tbsp of the EVOO in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until soft and caramelized, about 30 minutes; transfer to a bowl. Pour the chicken broth in the pan, scrapping up the browned bits, then pour into a measuring cup. Using the same skillet heat 3 tbsp of the EVOO over medium high heat. Season the chicken with salt and pepper , add to the skillet and , turning once, until cooked through and golden about 8 minutes; pour in the reserved chicken broth mixture and cook until reduced by half (about 3 minutes). Divide the onions among the roll bottoms: then top with the chicken. Dip the cut side of the roll tops into the skillet then set on top of the chicken.

I served my Sammy with a wedgie! Here's my take on the Johnny Carinos Italian Wedge:

1/2 Head Iceberg Lettuce- cut into 2 wedges

3 slices bacon cooked and crumbled

1 Granny Smith Apple peeled and cut into strips

1/4 cup chopped pecans

1 small tomato diced

Feta or Gorgonzola

Brianna' s Asagio Cesar Dressing

Plate the wedge, mix together the bacon, apples, pecans, tomatoes & cheese and place at base of wedge, pour desired amount of salad dressing on the wedge and presto - a deelish side!

Monday, January 11, 2010

Menu Plan Monday

Monday: Cottage Meatloaf, Mashed Potatoes, Broccoli

Tuesday: Chicken Pockets, Pasta Salad, Asparagus

Wedsneday: Aromatic Swordfish, Broasted Red Potatoes, Green Beans

Thursday: Chicken Lettuce Cups, Jasmine Rice, Squash

Friday: Leftovers or Soup & Grilled Cheese

Saturday: Chicken Broccoli Casserole

Sunday: California Burrito, Rice & Beans