Beer Can Chicken Recipe

Beer Can Chicken

Beer Can Chicken

We love beer can chicken on the grill, we make it about once a week. Chicken is one of my favorite foods. Chicken on the grill keeps the house from heating up in the middle of summer. We live in a cute farm house and try to keep the air at a minimum. Plus chicken is just so darn good for you.

Beer Can Chicken Recipe
Author: 
Recipe type: American
Cuisine: Dinner
 
Beer Can chicken is an easy meal on the grill.
Ingredients
  • 1 4-pound whole chicken
  • 2 Tbsp olive oil or other vegetable oil
  • 1 opened, half-full can of beer, room temperature
  • 1 Tbsp kosher salt
  • 2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
  • 1 Tbsp black pepper
  • 5-6 fresh garlic cloves
  • Any other herbs that you enjoy can be substituted.
Instructions
  1. Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
  2. Remove neck and giblets from cavity of chicken. Now rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a mixing bowl, rub it all over the chicken. Get in there and rub it inside too. Make a few small slits in the skin and slide the garlic under the skin all over the bird. cloves gives it a nice garlic taste.
  3. Open the Beer and drink half of it! Chug it! Add more thyme into the can (or another herb like rosemary or sage). Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. There are also accessories you can buy to keep the chicken from falling over in the barbecue section of your local store that is what I used tonight.
  4. Cover the grill. Leave it at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1½ hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
  5. Take the chicken off the grill be careful of the hot beer can! OUCH if you touch it. Let the chicken sit for a good ten minutes before cutting into it. Enjoy!!

If you loved this recipe I hope you will check out all of our recipes on our recipe section.

No Bake Frozen Snickers Yogurt Pie

Frozen Snickers Yogurt Pie

No Bake Frozen Snickers Yogurt Pie

Football is in the air my friends! I love this time of year. This summer has been pretty rough on me being pregnant and all. So I am excited for tailgating parties. No Bake Frozen Snickers Yogurt Pie is one of my favorites. We are in full gear for Football Season! Go VIKINGS!!
Snickers Pie
You will want to use a food processor for crunching up the Snickers, the chocolate smells wonderful, then add the whip cream and three yogurts into a large bowl and mixed them together. This is just so simple, I love it.
Snickers Pie
Now for the fun part. Add half the mixture to the graham cracker crust then added the chopped up SNICKERS in the middle. This pie was the perfect mixture of the subtle sweetness of the yogurt and the sweet Snickers candy pieces.

Frozen Snickers Yogurt Pie

No Bake Frozen Snickers Yogurt Pie
Author: 
Recipe type: Dessert
Cuisine: American
 
Easy No Bake Frozen Yogurt Pie
Ingredients
  • 3 five ounce containers of yogurt. We used Strawberry.
  • 1 Eight Ounce Container Low Fat Whip Cream
  • 1 Graham Cracker Crust
  • 1 and a half cups crushed Snickers minis
Instructions
  1. Mix the Yogurt and whip cream together
  2. Place half of the mixture into a Graham Cracker Crust
  3. Add half of the crushed Snickers Minis on top of mixture
  4. Add the rest of the mixture over the Snickers Minis
  5. Top with the remaining Snickers Minis
  6. Freeze for around 4 hours.
  7. Cut and Enjoy!!

 

Veggie Burger Recipe

Veggy Burger

Veggie Burger Recipe

As I made his juice in the morning I started thinking I really need to save this fibrous stuff that does not get juiced. Then and there I said tonight we will have veggie burgers. Since having baby Dallas I am trying to eat healthier because I know new moms that are breast-feeding can lack energy. My mom always took naps having three children and I am guessing I will to one day….

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Hot Pickled Carrots

Hot Pickled Carrots

Hot Pickled Carrots

Fall has me in the kitchen doing my canning every weekend. I now live on a farm and it came with a Root Cellar, I am so excited to learn about utilizing my Root Cellar. I have a ton of apples I am making many different types of jams with and have made some awesome Hot Pickled Carrots.

I love visiting the local farmers market to pick up fresh vegetables, this was my first year on the farm so I did not do the best job in the garden. My mom taught me how to make these hot pickled carrots when I was visiting her last year on her farm.

Hot Pickled Carrots
Author: 
Recipe type: Canning
Cuisine: Snack
 
Easy Canned Hot Pickled carrots
Ingredients
  • 6 lbs carrots peeled and cut.
  • 4.5 cups distilled white vinegar (5% acidity)
  • 3 tbsp coarse salt
  • 1 bunch fresh dill
  • 2 heads of garlic, cloves peeled
  • Jalapenos or Hot Sauce
Instructions
  1. Sterilize your canning jars by either submerging them in hot boiling water for about ten minutes or I run mine through the dishwasher and let them sit in the heat until I am ready to fill them. In a small pot place your lids in some water and bring this to a boil to sterilize the lids. Then let them rest in the water until your ready to use them.
  2. Prepare the brine by combining the Vinegar, Salt and Water in a big pot. Bring to a slow boil and let everything dissolve.
  3. While the Brine is cooking start packing your jars one at a time. Add Garlic and dill first followed by a drop or two of hot sauce or some jalapeno.
  4. This recipe is easily adapted to your heat level. Cut the jalapeno, place it in whole or add a few drops of hot sauce.
  5. Next start packing the carrots in tight but not to tight. You want to work semi fast.
  6. Then ladle the brine over the carrots.
  7. Next use a Butter Knife and slide it around the the inside of the jar to release any bubbles.
  8. Then add a warm lid and finally screw the cap on. I will place the jar in a warm bath until ready to add into the boiling water bath to keep the jar hot. Fill all the jars.
  9. Use a Canning Tongue to lower the jars in the boiling water bath, make sure the jars are completely covered and let them boil for 7 minutes. (If the water stops boiling when you add the jars let it come to a boil again and this is when the timing starts.)
  10. Remove jars and place in a cool dark area, the lids should seal if you can push on the center and it does not bounce back. You may here a pop as well! If the jars do not seal place in the refrigerator, they will last in there a few weeks.
  11. Pickled carrots are great ate as a snack with other pickled vegetables such as cauliflower, asparagus, beans and my favorite cucumbers. You can pull a jar out and use them in a stir fry or add some in a Bloody Mary.

cut carrots
If you loved this recipe I hope you will check out all of our recipes on our recipe section.

Poblano and Ham and Cheese Sandwhich

Poblano ham sandwich

Poblano Ham and Cheese Sandwich

With the Fall scent in the air and a new sense of self with my move to the farm I anticipate lots of dinners that are soup and sandwiches. I am beyond thrilled this morning. This is a recipe post for Poblano Turkey and Ham Sandwich. It is a fave of mine, you can double the meat on this for a hearty sandwich and add more veggies..

With being pregnant I am trying to make dinner as easy as possible but I have a bit more energy then I had a few months ago. We like sitting in front of the TV talking about baby Dallas that is on the way. Easy clean up is important too, I am excited to grow my own poblano peepers next year in my garden and for baby Dallas to be with me outside in the fresh air.

Poblano and Ham and Cheese Sandwhich
Author: 
Recipe type: Lunch or dinner
Cuisine: American
 
A quick and easy grilled spicy sandwich.
Ingredients
  • Your Bread, we used a sub roll
  • Ham
  • Onion
  • Poblano Peppers
  • Swiss Cheese
  • Horseradish or Real Mayo
  • Spicy Mustard
Instructions
  1. Turn Broiler on or Pre Heat oven to 425 Degrees
  2. Slice Your Onions thin
  3. Cut off top of Poblano Pepper and remove seeds.
  4. Place Poblano Peppers under broiler and or in Oven
  5. Let them get nice and brown on each side, you can flip them. How Long?Depends on your oven, using the broiler they go quick.
  6. Remove from oven and place in Ice Cold Water for a few minutes
  7. Remove the skin using your hands or a fork, it comes off real easy.
  8. Slice Peppers in half and then cut into thin slices
  9. Cut your bun and add your dressing and Mustard
  10. Layer the bun, Ham, Peppers, Onion, and Cheese
  11. You can place this in Tin Foil and bake in a 350 Degree oven about 20 min or place under the broiler.

If you loved this recipe I hope you will check out all of our recipes on our recipe section.