Rootbeer Chicken
I know it sounds a little funny, but it’s so good. Some of you may have heard of “Coke Chicken” or “Beer Chicken” and this is basically a spinoff of that. My brother told me about doing this using Coca Cola, but I find I like the rootbeer the best….Kroger generic brand rootbeer seems to produce the best flavor…but whatever rootbeer you use, this recipe ensures a super moist, fall of the bone chicken dinner. It’s SO good!!
Chicken:
1 whole chicken
~3 Tbsp salt rub (below my best guess at measurements I sue for mine)
1-2 Tbsp olive oil
1-2 cups rootbeer (depends on your size mason jar)
4-5 cloves garlic sliced into long pieces
Salt Rub:
2 Tbsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp italian seasoning
black pepper and other various seasonings that smell like they would be good in this recipe
Rub oil over your entire chicken. Spread salt rub over chicken (save 1-2 tsp to put on just before baking). I usually let my entire chicken marinate in that for a few hours before baking.
To ready for baking:
Preheat oven to 350. Be sure to have only 1 oven rack in your oven and put it as low in your oven as possible. Your chicken will be standing pretty tall so you need as much room as possible.
Fill mason jar 1/2-2/3 of the way full with rootbeer. Drop garlic slices into your rootbeer. Center mason jar in a 9×13 pan. Taking the bottom of your chicken, make your chicken straddle the mason jar (see photo).
Bake your chicken for the proper length of time depending on it’s weight. For approximate baking times you can visit this site: http://www.recipetips.com/kitchen-tips/t–911/chicken-cooking-times.asp
Enjoy!!
Using Fresh Herbs
Fresh herbs taste so good…but it’s hard to keep them on hand. Either you buy a bundle bigger than you’ll ever use and then they go bad…or you’ve given up and just don’t bother anymore. What can I say, can’t blame you.
Personally, last summer I started an herb garden. Didn’t have many plants, but the ones I did have I used all summer and fall. This year I’m contemplating turning my flower bed out front into one big herb garden with a whole slew of plants.
Whether you have your own plants or just buy herbs in bundles, an easy way to keep fresh ones on hand, even through the winter, is to freeze them. My friend, Talitha, showed me that if you take an ice cube tray, stuff it with herbs and then fill with water and freeze – you get little cubes of frozen herbs. Just pop them out, put them in a ziploc and keep frozen. I did this with cilantro and basil. Kept me going with fresh tasting food all through this past winter.
She’s got other ideas on easy ways to freeze leftovers, dairy etc Go to:
http://whattalithamakes.wordpress.com/2010/02/13/ice-ice-baby/
Twisted Meatballs
I’ve honestly never been much of a meatball maker. As far as I can remember, I’ve only made meatballs one other time in my life. When we were up north visiting family, my sister-in-law made some amazing meatballs while we were there. On the way home, I don’t know what triggered the thought, but I began wondering how pretzels would taste in meatballs. They are actually FANTASTIC! I made these yesterday…there so good you could just pop ‘em in your mouth and never even need sauce! There weren’t too hard either…
Finely crush pretzels til you have about 1 1/2 c finely crushed pretzels
Mix together:
2 lb ground beef
2 eggs
1 1/2 c crushed pretzels
salt and pepper
1 Tbsp chopped fresh cilantro (see link on “products” page concerning fresh herbs)
2 Tbsp dried minced onion
1 tsp garlic salt
Preheat oven to 375
Form into balls, coat in flour (whether shaking in ziploc bag/sealed container or just rolling them in flour). Heat a little olive oil in a pan and sear the outsides of the meatballs. Remove from heat and set on paper towel to remove and excess olive oil.
Place on cookie sheet and bake for 15 minutes (note: I used a stoneware cookie sheet. This may affect baking time as well as the temp you want to use. A thin metal cookie sheet may result in meatballs burning. You may want to use a lower temp and thus a longer baking time)
This makes a pretty good amount. I lost track, but we had spaghetti and meatballs for dinner last night with friends. PLENTY of leftovers to freeze. So, yes, they’re a bit of work, but they won’t all get eaten in one sitting. You’ll reap the reward more than once!
Better Than Bouillon
So when I first started getting into making soups, my biggest struggle was broth. Either I’d get to the point of simmering, only to realize I needed more broth (which I usually just added more water – but it was always a bit frustrating), or I’d go to make the soup and realize I didn’t have any or enough broth…or I’d have to open a huge thing of broth and wouldn’t be using it all and have to freeze the rest. None of these events were earth shattering by any means…just a pain!
My other issue with broth and bouillon cubes is MSG. MSG annoys me to no end…you wouldn’t believe what they put that stuff in! Chicken and other broths included. If you’re trying to avoid MSG, your variety and cost options are pretty much eliminated. Some stores don’t even consistently carry broth w/out MSG.
Then I one day discovered “Better Than Bouillon” This stuff is now a “must-have” in my pantry/fridge. I LOVE IT! First of all – NO MSG! Second, I no longer have to panic that I don’t have enough, or any, broth on hand. The little 8 oz jar make a ton of broth, next to no storage space (unlike the big cans of broth I used to have cluttering my shelves)…and did I mention NO MSG?!?! I can decide how strong I want my broth without making a reduction and it tastes great! So, at all times, since my discovery of this amazing product, I have on hand at least one jar of chicken base and one jar of reduced sodium beef base.
Want some? For those in the Atlanta area I’ve found it at Kroger (at least the chicken version) and The Dekalb Farmer’s Market has a whole assortment (inc organic versions, seafood broths etc) to the right of the spices. For those not in the Atlanta area, check your favorite grocery store near the other broths…probably on a top shelf.
Chicken Tortilla Soup
1 Tbsp butter/olive oil
Make-Your-Own Mocha
This is dedicated to my cousin, Kristie. Dear thing. She’s been asking me for this recipe for ages. Here it is (finally). Thanks for not giving up on me/this recipe Kristie!
Per Mocha:
Put in bottom of mug/cup:
~2 1/2 – 3 Tbsp hot fudge or choc sauce (occasionally I’ll instead use 1-1 1/2 Tbsp leftover chocolate buttercream icing from decorating cakes…incredible!!)
1-2 tsp flavoring if desired (coconut, peppermint are among my favorites!)
Make 1/2 c espresso* or 3/4 cup really strong coffee and pour in mug
While espresso is brewing, in small sauce pan heat 1 cup milk til hot or even frothing. Add to espresso mixture and stir. Top with whipped cream for the real deal! Viola, your very own mocha.
(note: depending on the type of choc you use, you may need to add a little sugar to balance out the flavor)
*As far as espresso goes…someone gave us an espresso machine a few years ago. The frother attachment is broken, so I just use it to make the espresso. I actually think it’s easier to just use the saucepan to heat the milk. Anyhow, I’ve seen this exact espresso machine at thrift stores pretty consistently – usually ~$5. If you’re wanting to test it out and aren’t sure how consistent you’ll make the mocha’s for yourself, good way to find out!
Broccoli and Cheese Soup (still perfecting)
So we got back from out of town the other night and had hardly any groceries left in the house. We did have, however, some leftover velveeta from the super bowl and some frozen broccoli. Hence, broccoli and cheese soup. I think this recipe probably needs a little tweaking, but I was shooting for a taste close to Panera Bread’sBroccoli and Cheese soup and it’s pretty close. I didn’t want to lose the recipe before getting around to making it again – so here it goes:
In pot/dutch oven bring to boil and cook til broccoli is cooked:
2 c chicken broth (see Products page for coming note on “Better than Bouillon”)
1 1/2-2 c finely chopped broccoli
2 lg garlic cloves (minced)
2 Tbsp dried minced onion
1/3 c finely shredded carrot
1/2 small onion finely chopped
Add and stir until melted (do not boil!)
1 lb velveeta cut into 1-in cubes
1/3 c cream cheese
1/2 c shredded cheddar (or other cheese)
salt, pepper, paprika to taste…I also added a few splashes of worcestershire sauce
Yield: 4 cups
Fruit Dip
This stuff is so good! i’ve been contemplating putting it on the next cake I make with a layer of strawberries and ganache. It’s somewhat addictive – I only realy make it for parties because it’d get eaten waaaay too much.
1 bottle marshmallow fluff
1 8-oz package cream cheese (softened – or micro~15 sec)
2-3 Tbsp imitation vanilla
1/4 c powdered sugar
beat together; refrigerate when not being served
Mmmmm…it’s so good!
Restaurant Style Honey Mustard
I first experienced honey mustard when I workd at TGIFridays. That stuff was amazing…so good it seemed some customers just drank the stuff (a little overboard if you ask me 
) Anyhow, I found this recipe and tweaked it a little and it’s just as good to me as the stuff in the restaurants. I personally like to make it with the Olive Oil Mayo from Hellman’s (it sounds like it should be better for you….I’m not so sure about that though )
Mix Together:
1/3-1/2 c mayo
3/4-1 Tbsp yellow mustard (some mustards are a lot stronger than others, so you may need to adjust quite a bit)
3/4-1 Tbsp honey
a few dashes of :
salt
black pepper
paprika (this is key – without it the HM is definitely missing something!)
That’s it! Great for dipping pretzels, chicken fingers or even on sandwiches.
