Beer Can Chicken

Source: makezine.com

Want to make the best dang chicken you’ve ever eaten? Try a beer can chicken on the grill. It’s pretty simple. You first cover the chicken with your favorite spice rub. I use Steven Raichlen’s basic BBQ rub of brown sugar (1/4c), sweet paprika (1/4c), pepper (3tbs), sea salt (3tbs), garlic powder (2tsp), onion powder (2tsp), cayenne pepper (1tsp). Then, you shove a can of beer (you can also use a soda) up the chicken’s butt with half of the liquid left inside. Poke extra holes in the top of the can and put a few spoons of your rub inside the liquid. The bird is then placed on the grill, resting tripod-style, on the base of the can and its two legs. And yes, it does look like it’s sitting on the toilet, and yes, your guests, your kids will get a good laugh out of how goofy it looks (but they won’t be laughing after they start eating).

Place the chicken on one side of the grill with the opposite side burners on (i.e. indirect heat). Cook for about 1-1/2 hours, or until 180-degrees internal. You’ll need to turn the chicken around every 1/4 hr so so that it cooks evenly. Some people like to use a drip pan underneath to catch and revaporize all of the liquid. Also: If you’re concerned about the aluminum can and its paint, etc., you can use a soup-type can with the paper label removed (just make sure it’s the kind that doesn’t have a white plastic lining).

Note: Some people stuff the neck cavity of their chicken with meats (sausage) or fruit/vegetables (onion, apple). To me, this diminishes the chimney effect that the beer can method is designed to take advantage of. The organic chickens I get usually have a big skin flap at the neck. I use that to close off most of the hole so that all of the juices don’t vent away.

Below is one Instructable for beer can chicken. There are others and lots of other resources online about it. Everyone has their own variation.

Churros

Source: AllRecipes.com

Ingredients:

• 1 cup water
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon

Directions:

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Other Tidbits:

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

California-Style Tuna Melt

Source: Bumblebee.com

Ingredients:
4 slices bread, 8 thin slices French bread, or 4 (8-inch) flour tortillas, cut diagonally into halves
1/4 cup reduced-calorie mayonnaise or salad dressing
8 thin slices tomato
1 can (9 oz.) BUMBLE BEE Tuna, drained and flaked
1/2 cup chopped red onion
Alfalfa sprouts
3/4 cup cheddar cheese

Directions:
Toast bread if desired. Arrange pieces on a flat microwavable plate or tray. Spread with mayonnaise. Place 1 tomato slice on each bread half. Top with tuna, onion and some alfalfa sprouts, dividing evenly. Sprinkle cheese over bread. Cover with waxed paper. Microwave cook on High power for 2 to 4 minutes, or until sandwiches are heated through and cheese is melted, rotating dish once during cooking. Serve topped with avocado slices. Garnish as desired.

Other Tidbits:
Makes 4 sandwiches
Prep Time: 15 minutes

Tuna and Tortellini Salad

Source: Bumblebee.com

Ingredients:
1 can (6 oz.) BUMBLE BEE Chunk Light or Chunk White Tuna in water
3 tablespoons lemon juice, divided
1 jar (12 oz.) marinated artichoke hearts, quartered
2 tablespoons chopped fresh parsley
1 package (9 oz.) refrigerated cheese or spinach tortellini
1 can ( 2 1/2 oz.) sliced black olives, drained

Directions:
Drain and flake tuna. In a small bowl, sprinkle with 1 Tablespoon lemon juice; toss gently. To make lemon dressing, in separate bowl, drain liquid from artichoke hearts, reserving hearts. Whisk 2 Tablespoons lemon juice and parsley into liquid; set aside. Cook tortellini according to package directions. Drain in colander, rinse with cold water; drain thoroughly. Combine tortellini, olives, tuna and artichoke hearts in serving bowl. Add enough lemon dressing to coat ingredients. Toss gently; cover and chill.

Other Tidbits:
Makes 4-6 Servings

Creole Tuna Portobello Melts

Source: Bumblebee.com

Ingredients:

• 1 can (12 oz.) BUMBLE BEE Bee Chunk Light Tuna, well drained
• 8 medium Portobello mushroom caps
• 1 tablespoons olive oil
• 4 tablespoons butter, divided
• 1/2 cup EACH finely chopped red bell pepper, carrot and onion
• 2 teaspoons Creole or Cajun seasoning
• 2 cups soft breadcrumbs (2 slices bread)
• 1 cup shredded Mexican-blend cheese

Directions:

Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side. Place cap-sides down on baking sheet. Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Creole seasoning and remaining 2 tablespoons butter; stir until melted. Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna. Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.

Other Tidbits:
Makes 6 Servings

Arnold Palmer (Also Called Half and Half)

Source: Recipezarr.com

Ingredients:

• 1/2 cup lemonade
• 1/2 cup iced tea (sweetened or unsweetened)
• ice

Directions:

1. Place ice in a tall glass.
2. Fill half full with lemonade and top with iced tea.
3. Sweeten to taste.

Other Tidbits:
2 min | 2 min prep | SERVES 1

White Strawberry Sangria

Source: Recipezaar.com

Ingredients:

• 1 (750 ml) bottle dry white wine
• 1/2 cup strawberry schnapps
• 1/4 cup granulated sugar
• 2 cups sliced fresh strawberry
• ice
• strawberry (optional)

Directions:

1. In a 2-quart pitcher, stir together wine, strawberry schnapps and sugar until sugar dissolves. Add sliced strawberries and chill for 1 to 4 hours.
2. Serve over ice. Garnish with whole strawberries, if desired.

Other Tidbits:
2¼ hours | 5 min prep | SERVES 5 -6 , 1 pitcher

Southwest Skillet Corn

Source: http://www.recipezaar.com/

Ingredients:

• 1 medium sweet red pepper, chopped
• 1 tablespoon jalapeno pepper, seeded and chopped
• 1 tablespoon butter or margarine
• 1 1/2 teaspoons ground cumin
• 1 (16 ounce) package frozen corn, thawed
• 1/3 cup fresh cilantro or parsley, chopped

Directions:

1. In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
2. Add corn and cilantro; sauté 2 minutes longer or until heated through.

Other Tidbits:
25 min | 15 min prep | SERVES 4

Javi’s Really Real Mexican Ceviche

Source: http://allrecipes.com

Ingredients:

• 4 pounds shrimp
• 1 pound scallops
• 6 large limes, juiced
• 1 large lemon, juiced
• 1 small white onion, chopped
• 1 cucumber, peeled and chopped
• 1 large tomato, coarsely chopped
• 1 jalapeno pepper, chopped
• 1 serrano pepper, chopped
• 1 bunch cilantro
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• ground black pepper to taste

Directions:
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Other Tidbits:

This recipe is versatile, it can be used for either an appetizer or main course.

Prep time: 15 min.
Total: 1hr. 15 min.
Serves 12

Cilantro-Lime Rice

Source: MarthaStewart.com

Ingredients:

• 1 cup long-grain white rice
• Coarse salt
• 1/2 cup fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 garlic clove

Directions:

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Other Tidbits:

Serves 4
Prep: 5 minutes
Total: 25 minutes