We like to eat around here, in case you didn't know.
Last week one of my E-Mealz called for a roasted whole chicken, and I decided I'd try beer can chicken instead. After browsing online for recipes, I text messaged my friend Ashley over at MyRecipes.com, and she e-mailed me (about a millisecond later) with not one, but TWO recipes! She's good like that. I did 'tweak' the recipe just a little bit and added a stick of butter, because, I mean, everything is just better if you add a stick of butter. So instead of only using the spices, we make an herbed butter first. Easy tweak.
And this chicken... mmmmm. It's so good. We paired it with some loaded mashed 'taters and crunchy green beans. I've included the recipe for all three. The holy trinity of a wonderful home cooked meal. You're welcome.
BEER CAN CHICKEN:
1 3-4 lb chicken, giblets/insides removed
1 12-oz can light beer (I used Bud Light; I bought a 6-pk because you can't buy just one beer, apparently.)
1 stick of butter, softened to room temperature
1 T. paprika
1 T. onion powder
1 T. garlic powder
1 T. dried thyme
salt and pepper
Preheat oven to 350 degrees. Wash and pat dry your chicken bird. Mix all spices together and combine them with the softened stick of butter, to make an herb butter. You can then put this back in the fridge to chill for a bit (say, 30 minutes) or you can go ahead and rub the butter mixture generously all over your chicken, including under the skin and inside the cavity.
Open your beer can, and pour about 2 ounces into a 13x9" baking pan. Then, set your chicken on top of the opened, still quite full, beer can. Yep, just shove that can right up it's little toosh. It'll look funny. It'll make you laugh. Take a picture.
Then put your chicken in the oven and cook for 1 hour, 15 minutes or until the juices run clear, and make sure you baste the chicken every 30 minutes or at least once, about halfway through cooking. After removing from the oven, take the chicken off the beer can and let it rest for about 10-15 minutes. Then carve and enjoy!
CRUNCHY GREEN BEANS
This is my mom's recipe and is oh so delish. Note: You will want to eat these like French fries so even if you are cooking for just 2 people, please do yourself a favor and go ahead and buy 2 whole bags of frozen green beans. They shrink in this cooking process, and you'll want more. And more. And more.
(Note: I call them 'crunchy' green beans, but know that they aren't, like, Pringles crunchy. They still retain their green beany texture, but just have a slight crunch on the ends and edges.)
Bag(s) of frozen, WHOLE green beans
Seasoning salt (I used Lawry's)
Dump your bags of green beans onto a baking sheet. Toss with olive oil and a generous amount of seasoning salt. Bake in oven at 400 degrees for 30-45 minutes or until they start to look smaller and brownish on the edges and crunchy. During cooking, you may want to toss them with a spatula a couple times.
LOADED MASHED POTATOES
Is there anything better? I think not. Which is why there is no picture here. (And why I am 5 pounds heavier this week.)
4 regular sized potatoes, washed and cut into small chunks (you can peel or leave the peels on, it matters not.)
1/3 cup ranch dressing
3/4 cup cheddar cheese
1/2 to 1 bag of REAL bacon pieces
1/3 cup milk
1/2 stick butter
salt, to taste
Boil your potatoes until they can be easily stabbed with a fork. Then drain them and return them to the pot. Add the rest of the ingredients and stir/mash. Add salt to your liking. Then, please, for the love, lick your spoon.
You can thank me later.
And by the way, I took the master list of recipes off my sidebar over there, but if you click the "CLICK FOR RECIPES" button, you'll find the master list of every recipe I've ever posted.