Grilled Coffee-Chili Rubbed Beer Can Chicken

dad-worthy dinner...

As I mentioned, for this series I'll be posting "dad-worthy" recipes featuring coffee. It's pretty awesome how many different ways you can use it. For this recipe I'm using it like a spice and rubbing it on a small whole chicken. But, I'm not stopping there, no sir! I'm grilling it as well over top of a can of beer. I'm not sure this recipe can get more manly!

Inspiration for the spice rub came from Cincinnati Chili. If you're not familiar, it's a mixture of chili powder, paprika, onion powder, garlic powder, unsweetened cocoa powder, cinnamon and/or allspice, and a few other spices. It's a very odd combination, but distinctly known in the Cincinnati area. It also just happens to be one of my dad's favorite foods. As a side note, one piece of special equipment is needed for this recipe - a beer can chicken stand. I found mine at Bed, Bath, and Beyond for just five bucks (Bayou Classic Stainless Steel Chick CAN Cooking Rack)...thank you 20% off infamous discount coupon. Other than that, this recipe just takes some time to cook, but it's quite easy. So, if you are hanging pool side, having a party, or just want to impress Dad, make this recipe. Here's how...

Ingredients - Serves 4
Coffee-Chili Rub
2 T Fresh Ground Coffee
2 T Ancho Chile Powder
1 T Unsweetened Cocoa Powder
1 T Dark Brown Sugar
1/2 T Onion Powder
1 tsp. Kosher Salt
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Black Pepper
1/4 tsp. Ground Cayenne (optional)

Beer Can Chicken
3-4 lb. Roasting Chicken
1-2 T Olive Oil
1/2 T Kosher Salt
~3 T Coffee-Chili Rub
1 Can Nut Brown Ale (suggest Jackie O's Chomolungma)
Special Equipment: Beer Can Chicken Stand

Directions
Preheat a charcoal grill to 325 degrees. The chicken should be cooked over indirect heat. So, make sure to put all of the hot coals on one side of the grill. Also, make sure you can shut your grill with the chicken on the stand. It'll be about a foot tall.

Make the spice rub: In a small bowl combine the ground coffee, chili powder, cocoa powder, sugar, onion powder, salt, cinnamon, black pepper, and cayenne. Whisk together and set aside. NOTE: This will make more than you will need. Store the extra in a sealed container in a dry place.

Prepare the chicken: Pat the chicken dry. Coat with a little olive oil, sprinkle with salt, and then rub with the spice mixture (about 3 T). Be sure to season and rub the chicken on both the inside and out. Following the directions on the beer stand package, pour out half the can of beer, and reserve for another use (i.e. drinking). Then put the can into the stand and carefully place the chicken on top.

Cook the chicken: Grill over indirect heat at 325 degrees for 50-60 minutes, or until an instant-read thermometer placed in a thigh reads 165 degrees. Rotate the chicken to ensure even cooking.

Rest, carve, and serve: Once the chicken is cooked through, carefully remove the entire rack to a rimmed baking sheet, and rest for 10 minutes. Then, using tongs, remove the chicken from the stand and place on a cutting board, discard the beer once cooled. Carve the chicken and serve with more beer and your Dad's favorite sides. Enjoy!

Pulled Chicken Sandwiches with Sweet Shallot BBQ Sauce

sweet and savory...

This was an easy recipe to create, write, and make. I've made many different versions of BBQ chicken sandwiches. Typically though, I use a bottled BBQ sauce. One of my favorites is Sweet Baby Ray's. Inspired by the sweetness in that sauce, I've created this caramelized shallot version. Of course the shallots make this BBQ sauce different, but so does the green apple. Not only does it provide texture, but it provides a nice balance to the sandwich as a whole.

If you are going to use this BBQ sauce in a different way (say with ribs, pork, etc.) you might consider pureeing it after it has been cooked and cooled. The apples mostly keep their shape and that might prove troublesome if you use the sauce to grill (it's almost that season!). Anyway you choose to enjoy the Sweet Shallot BBQ Sauce, do it soon, it's really delicious. Here's how to make it...

Ingredients - Serves 4
2 T Unsalted Butter
4-5 Shallots, thinly sliced
1 Green Apple, peeled & diced
1 C Ketchup
1/3 C Molasses
1/3 C Brown Sugar
3 T Apple Cider Vinegar
1 T Whole-Grain Mustard
1 T Worcestershire Sauce
~ 2 C Poached Chicken, shredded
4 Whole-Wheat Buns, split & toasted
Coleslaw (optional)

Directions

Poach the chicken: Put ~1 1/2 lbs. boneless, skinless chicken in a pot. Add enough water to cover by 1 inch. Optional: Add 2 bay leaves, 6-8 black pepper corns, and 1/2 T kosher salt. Bring to a boil, then reduce the heat to a simmer. Cover and simmer until the chicken is cooked through, 10-12 minutes. Remove to a plate to cool. Shred the chicken and set aside.

Meanwhile, caramelize the shallots: Heat a large high-sided skillet over medium. Add the butter. Once the butter is melted, add the shallots. Cook 2-3 minutes, then reduce the heat to med-low and cook until caramelized, about 20 minutes.

Make the BBQ sauce: Next, add the apple to the caramelized shallots and cook for 3-4 minutes. Then add the ketchup, molasses, brown sugar, apple cider vinegar, mustard, and Worcestershire sauce. Simmer over low for about 20 minutes. The apples will soften and the flavors will meld.

Plate the dish: Mix the shredded chicken into the BBQ sauce. Put one toasted bun on a plate and top with the saucy chicken. Serve with your favorite coleslaw and another side (we chose chips). Enjoy!

Chicken & Snap Pea Risotto (or Fancy Chicken & Rice)

classin' it up...

One of my husband's favorite foods is rice, more specifically, he loves risotto. So, I made this dish with him in mind. But, I also had to consider my featured ingredient - snap peas. Making a spring risotto with peas lead me to thinking about the classic dish chicken and rice. So, for this dish I made a "fancy" version and it's delicious!

Risotto is one of those things that intimidate people, but it really is easy to make. There are just three keys to being successful: 1) Know the correct ratio of liquid to rice, it is 3:1. 2) Heat the liquid, this is important as it keeps the rice cooking at a high temp, helping the rice absorb it. 3) Finally, allow the rice to absorb all of the liquid before adding more, this helps the rice release it's starches and you achieve the creamy texture of a well made risotto. So, be fearless, make this fancy chicken and rice. Here's how...

Ingredients - Serves 4-6
1 Box (32 oz.) Chicken Stock
2 T Unsalted Butter
1 Small Yellow Onion, diced
2 Carrots, pealed & diced
1 Clove Garlic, minced
8 oz. Sugar Snap Peas
Extra Virgin Olive Oil
1 1/2 C Arborio Rice
1/2 C White Wine
1/2 C Grated Parmesan Cheese
1 Rotisserie Chicken, white meat shredded
Kosher Salt & Black Pepper

Directions
Put the chicken stock plus 1 C water into a sauce pan. Heat over medium until warm, but not boiling. Keep warm.

As the liquid heats, cook the veggies. Heat a large, high-sided skillet over med-high. Add the butter, onion, carrots, garlic, and snap peas. Sauté until the onions and carrots soften, about 5 minutes. Remove the veggies to a plate.

Add 1-2 T extra virgin olive oil to the skillet and return to med-high heat. Add the rice to toast for a few minutes. Then deglaze with the wine. Continue to cook 1-2 minutes, or until the wine is completely absorbed.

Next, little by little, add the warm stock to the rice, stirring after each addition until it's completely absorbed. Repeat this process until all of the stock has been used up and the rice is creamy, about 20 minutes.

Stir in the cheese, veggies, and chicken. Add salt and pepper to taste. Then, plate the risotto and sprinkle with a little more Parmesan cheese. Serve immediately and enjoy!

Kalamata Olive & Feta Stuffed Chicken Breasts in White Wine Sauce over Couscous

a balancing act...

Continuing on with my goal to eat better in the new year, I'm coming to the realization that I need to have a more balanced diet. While I've been mostly a pescetarian for the past 10 years, I've decided that I need to eat a little bit more meat. That said, I still won't post recipes with pork or beef, but instead, lean white meats such as chicken and turkey will appear more regularly. In that vein, I'm starting with this dinner.

There are many parts to this meal, but each one is very easy to do, and creates a balanced dish. The kalamata olive and feta stuffing is rich and provides moisture to the chicken as it cooks. The chicken is a lean protein jazzed up with the stuffing. And, the white wine sauce finishes off the dish with a little bit of decadence and a pop of acidity. I round out the meal with a simple couscous. When you need a bit of balance in your life, make this dish. Here's how...

Ingredients - Serves 4
Stuffing:
4 oz. Light Cream Cheese, softened
1/2 C Kalamata Olives, pitted & roughly chopped
1/2 C Feta Cheese, crumbled
2 Oil-Packed Sun Dried Tomatoes, roughly chopped

Chicken:
1 T Olive Oil
4 Boneless Skinless Chicken Breasts, trimmed
Kosher Salt
Black Pepper

White Wine Sauce:
2 Cloves Garlic, minced
1/2 C White Wine
1/2 Lemon, juiced
2 T Butter
Kosher Salt
Black Pepper

Couscous:
1 T Olive Oil
2 Cloves Garlic, minced
1/4 tsp. Red Pepper Flakes
2 C Chicken Broth
1 (10 oz.) Box Couscous

Directions
Preheat the oven to 400 degrees.

Make the stuffing: In a small bowl combine the cream cheese, Kalamata olives, feta, and sun dried tomatoes. Stir until well combined. Set aside.

Prepare and stuff the chicken: Pat each chicken breast dry. Using a sharp knife, cut a slit along the side of the breast, from top to bottom and about 3/4 the way in. Be careful not to cut all the way through the breast (essentially, you are creating a pocket). Divide the stuffing mixture and evenly distribute between each "pocket". Stuff the mixture into the "pocket", moving it around to evenly fill the breast.

Cook the chicken: Season the chicken with salt and pepper. Heat a large skillet over med-high. Add the oil and each breast. Cook on each side until browned, 6-8 minutes. Remove to a roasting pan and put in the preheated oven to finish cooking, about 20 minutes.

As the chicken cooks, make the sauce: In the skillet used to cook the chicken, add the garlic and cook for 30 seconds. Deglaze the pan with the wine and lemon juice. Reduce by half, add the butter, and season with salt and pepper to taste. Keep warm.

Make the couscous: In a medium pot add the oil and heat over med-high. Add the garlic and red pepper flakes, cook for about 1 minute. Add the chicken broth and bring to a boil. Stir in the couscous, remove from the heat, cover, and allow to sit for 5 minutes. Fluff with a fork and keep warm until ready to serve.

Serve the dish: Plate the couscous on the bottom, top with chicken, and drizzle with the sauce. Serve immediately with a small salad and a glass of your favorite red wine. Enjoy!

Slow-Cooker White Chicken Chili

ready when you are...

My parents-in-law were here this weekend and we were on the run most of the time. So, I had to pick a dinner for Saturday night that would accommodate our schedule. Of course, this series is all about my slow-cooker, so what could be more perfect? Nothing! As we enjoyed ourselves at the Burger Farms' pumpkin festival, dinner was cooking away.

This chicken chili is full of white beans, peppers, spices, and chicken of course. I don't eat chicken very often, but this chili is so good, I make an exception. This would be a great recipe to make for Halloween night - either for before or after trick-or-treat - as it sounds like it's going to be pretty chilly (no pun intended) here in Cincy. The next time you need dinner ready when you are, make this recipe. Here's how...

Ingredients - Serves 6
1 T Olive Oil
1 Yellow Onion, chopped
3 Cloves Garlic, minced
1 Jalapeno, minced
1 Rotisserie Chicken, skin removed & meat shredded
2 Cans (15oz.) No Salt Added Cannellini Beans, rinsed & drained
1 Jar (16oz.) Green Salsa
1 Can Low-Sodium Chicken Broth
1 T Ground Cumin
1 1/2 tsp. Ground Coriander
1 tsp. Chili Powder
To Serve: Blue Corn Chips, Chopped Cilantro, & Sour Cream

Directions
Prepare your slow-cooker.

Sweat the veggies: In a skillet over med-high heat add the oil, onion, garlic, and jalapeno. Saute for 4-5 minutes, or until the veggies are softened. Remove from the heat and add to the slow-cooker.

Make the chili: Add the chicken, beans, salsa, broth, cumin, coriander, and chili powder to the slow-cooker with the sweated veggies. Cover and cook over low-heat for 7-8 hours or on high-heat for 3 1/2-4 hours.

Serve: When ready to enjoy, top with crushed blue corn chips, cilantro, and a dollop of sour cream, if desired. I served this chili with manchego cheese corn muffins (recipe follows). Enjoy!

Manchego Cheese Corn Muffins
3 C Flour
1/2 C Sugar
1 C Corn Meal
2 T Baking Powder
1 1/2 C Whole Milk
1 Stick Unsalted Butter, melted & cooled
2 Eggs
1 C Manchego Cheese, shredded

Directions
Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. In a large bowl combine the dry ingredients. Whisk together. In a separate bowl combine the wet ingredients. Stir the wet mixture into the dry. Stir until just combined and then mix in the cheese. Scoop into the prepared cups, filling to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly in the pan, then serve with the chili.

Basil Fried Rice

take-out at home

One of my husband's favorite take-out meals is Basil Fried Rice from any Thai restaurant. One of our favorite places to order from is Blue Elephant in Hyde Park. They have huge portions with huge flavors, but along with that comes a high dollar and calorie count. So, we often make take-out at home. For this post I've recreated my husbands favorite and I have to say, I thoroughly enjoyed it as well.

One thing you have to do prior to making fried rice is cook the rice. It's really important to make the rice at least 1 day ahead and let it dry out. This helps the rice fry because there is little water left in the grains. This is the perfect use up if you have leftover rice. And, like me, a lot of basil in the garden. Make this meal when you are craving take-out. Here's how...

Ingredients - Serves 4
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Clove Garlic, pressed
1" Ginger, grated
4 Eggs, beaten
4 T Canola Oil, divided
2-3 T Soy Sauce, more as needed
4 C Day Old Cooked Rice, white or brown
1/2 C Frozen Peas, thawed
4 oz. Fresh Basil, sliced
Optional: Shrimp (1 1/2 lbs. peeled & devained, cooked), Chicken (1 1/4 lbs. breasts cubed, cooked), or Flank Steak (1 1/4 lb. thinly sliced, cooked), & hot sauce

Directions
NOTE: If you don't have a wok, just use a large skillet.

Begin by cooking the veggies: In a large wok, heat 1 T oil to high heat. Add the onion, carrots, garlic, and ginger. Cook, stirring, until the veggies are tender, about 5 minutes. Add 2 tsp. soy sauce. Remove to a plate and set aside.

Cook the eggs: Bring the wok back up to high heat and add a little more oil. Add the beaten eggs and cook (scramble) until set, about 3-4 minutes. Remove to the plate with the veggies and set aside.

Fry the rice: Again bring the wok up to high heat and add 2-3 T oil. Add the rice and press into the wok. Leave the rice alone, don't move it much for a minute or two. Then stir and press into the wok again. Repeat this process until the rice begins to brown and get a little crispy. Stir in the basil and about 2 T soy sauce.

Finish the rice: Add the cooked veggies and eggs to the rice. Stir together. If adding any meat stir in now or serve on top. Taste for seasoning and add more soy sauce as needed. Serve the rice in big bowls with your favorite hot sauce (suggest sriracha). Save some money (and calories) and eat at home. Enjoy!

Mofongo Empanadas

Puerto Rican mash-up, literally

I was torn for what to make for my main dish. I had mofongo, a traditional Puerto Rican mashed plantain dish, twice (yes, in two days) while we were on our trip. But, we also had empanadas, a pastry pouch filled with things such as beef, carrots, and peas, on our food tour (I had a vegetarian one!). Both would be equally perfect as a main dish for my blog. So, I thought, why compromise? This is for my blog, so I'll do whatever I want! Problem solved: I've created a mash-up of two very traditional Puerto Rican dishes - Mofongo Empanadas.

This dish is pretty heavy and I normally wouldn't post this as a summer dish. But, it was 80+ degrees when we were in PR and people were eating it! So, take advantage of the unseasonably cool and less humid weather we've been having to make this dish. It will fill you up. Here's how to make it...

Ingredients - Serves 4
1 C Peanut Oil
4 Cloves Garlic, sliced
2 Large Plantains, peeled & sliced into 1" thick "rounds"
4 T Butter, cut into pieces
1 Sheet Puff Pastry, thawed (Note: there are 2 in a box)
1 Yellow Onion, diced
2 Carrots, peeled & diced
1 Rib Celery, diced
3-4 T Flour, more for dusting
1 Can (14.5 oz) Reduced Sodium Chick Broth
2 C Shredded Rotisserie Chicken
1 C Frozen Peas, thawed
Kosher Salt & Black Pepper
To Serve: Shredded Purple Cabbage, Chopped Cilantro, & Hot Sauce

Directions
Preheat the oven to 400 degrees.

Make the mofongo filling: Heat a large cast iron skillet to med-high. Add the oil and garlic to fry for 30 second. Remove the garlic to a bowl with a slotted spoon. Next add the plantains to the oil in a single layer. Fry on each side until browned outside and tender inside, about 5 mins. Remove to the bowl with the garlic. Turn off the pan, but don't clean it out.

To the bowl with the warm plantains and garlic add the butter and a pinch each of salt and pepper. Using a pestle (muddler or back of a wooden spoon), mash the ingredients together. Once everything is mashed thoroughly set aside.

Make the empanadas: On a clean, dry floured surface roll out the puff pastry dough to about 12" x 12". Cut the dough into 4 equal squares. Scoop a 1/4 of the mofongo filling into the middle of each puff pastry square.

My attempt at the repulgue

Then, wet the edges of each square with a little water and fold the dough at an angle to create a triangle shape (corner to corner). Seal the empanadas by pressing the tines of a fork around the edge of the empanada or by making a twisted edge known as a repulgue. If you’re interested in trying your hand at the repulgue, here’s a video that demonstrates the attractive rope edge. Place the empanadas on a parchment-lined baking sheet. Bake for 18-20 minutes, or until lightly browned.

Make the saucy topping: Reheat the skillet with the garlic-plantain oil to med-high. Add the onion, carrots, and celery to cook until tender, about 5 minutes. Season with salt and pepper to taste.

Next, sprinkle in the flour, stir to cook out for 30 seconds, then pour in the chick broth and whisk to make a gravy. Continue to cook for another 5 or so minutes. Finally, stir in the chicken and peas to heat through. Season with salt and pepper as needed. Keep the sauce warm until the empanadas are finished cooking.

To serve: Put down a scant bed of purple cabbage, top with the empanada, pour over the saucy topping, sprinkle with cilantro, and as much of your favorite hot sauce as desired (I used sriracha). On our food tour we had some really hot green sauce with our empanadas. So, use whatever you like. Enjoy this mash-up with a fork and knife...yum!

Spinach Salad w/ Lemon-Pepper Chicken, Candied Walnuts, & Raspberry Vinaigrette

a red, red raspberry

I was a creative writing English major and one of my favorite poems we studied was A Red, Red Rose by Robert Burns. I like the rhythm and rhyme and, of course, the idea of loving someone to the end of time. While Burns chose to liken his love to a red rose, I'm loving this season's red raspberries. They have been especially beautiful and tasty.

For this recipe I'm building out a spring salad. There are many pieces to this recipe and you don't have to make each piece. Feel free to buy rotisserie chicken or candied walnuts, but if you have the time, I suggest making each item. It really doesn't take as long as you would think! The star of the salad is the dressing, so if anything, just make that to top your favorite salad. Make this recipe for your luve. Here's how...

Ingredients - Serves 4

Lemon-Pepper Chicken

~2 lbs. Chicken Breast, pounded to 1/2 in. thick

2 Lemons

Olive Oil

Salt & Pepper

Candied Walnuts

1 C Whole Walnuts

1/4 C Powdered Sugar

1/4 tsp. Cayenne Pepper

1/8 tsp. Kosher Salt

Raspberry Vinaigrette

1C Fresh Raspberries (~1 Pint)

1/4 C Apple Cider Vinegar

1 T Balsamic Vinegar

1 tsp. Honey

1/2 C Extra Virgin Olive Oil

Salt & Pepper

Salad

5oz. Package Baby Spinach

1/2 Small Red Onion, thinly sliced

1 Large Green Apple, cubed

4oz. Goat Cheese, crumbled

Directions

Start by making the chicken: In a large resealable bag add the zest of 1 lemon, juice of 2 lemons, 2-3 T olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, and the chicken. Seal the bag and massage the marinade into the chicken. Place the chicken in the refrigerator to marinate for 2-4 hours.

When ready to cook, remove the chicken from the bag to a plate, discard the bag and marinade. Season with a little more pepper on each side. Then grill (or cook in a skillet) until cooked through. Rest the chicken on a cutting board for 5 minutes, then thinly slice.

Make the candied walnuts: Follow the directions from this Food Network recipe, but be sure to use my measurements. Based on the comments, I've upped the cayenne pepper. Allow the nuts to cool completely before assembling the salad.

Make the raspberry vinaigrette: In a blender combine all of the ingredients except the salt and pepper. Blend until smooth. Add salt and pepper to taste and blend together once more. Set aside until the salad is assembled.

Assemble the salad: Arrange 4 dinner plates with the spinach. Top each evenly with the red onion, apple, thinly sliced lemon-pepper chicken, goat cheese, and candied walnuts. Finally, pour the vinaigrette over the salad. Be sure not to over-dress, there will be more than enough dressing. Serve immediately with any extra dressing at the table. Enjoy!