Test Drive: Beer Can Chicken

Chicken: I am not so sure about this. Are you really trying to convince me that shoving a beer can up my a** will enhance my flavor?

Me: Don't worry, this is going to keep you so moist and tender you will be the hit of the party! Isn't that what you want...to be the hit of the party?

Chicken: Yes, but this is not the party I had in mind. What am I, the star of the new Darren Aronofsky film...Requiem for the Poultry? This just isn't my scene.

Me: This is your moment to shine, you are broadening your horizon, you are going to take it, and like it upright....no lube needed...just straight in.

1 hour later....

Chicken: Oooo....ahhhhhh....it tingles....the wetness....my skin...I am glowing....I'm somebody now....everyone likes me...millions of people will see me, and eat me, and like me...I will tell them about you, and how good you were to me...
Alright, I had to much fun with personification there! I couldn't resist...this whole cooking method is just begging for inappropriate comments!

So, the hubby and I purchased the cheapest beer stand possible and tested out this whole beer can chicken cooking method. It is not a new method, but none-the-less, new to us. Happy to report, the hubby gave this two thumbs up and it was a breeze to make! P.S.-It is very diet friendly, just don't eat the dark meat!

And of course, here is what is currently on repeat in my house. "Love is All" by the Tallest Man.

Until next time folks, cheers and happy eating!



Easy Beer Can Grilled Chicken
1 whole chicken
store-bought poultry rub (you can get fancy and make your own)
olive oil (or melted butter)
can of beer

Preheat your grill to medium-high heat. Rub the chicken and its cavity with oil, poultry mixture, salt and pepper. Make sure to season the inside cavity too!

Pour out some of the beer, about 1/4 of it should do and place in the beer stand. Sit the chick on top of the beer can and place it in the center of the hit grill, making sure to cover. Cook the chicken for about 1 to 1 1/2 hours. A good thing to use is a meat thermometer. When the chicken gets between 165 and 170 it is done. Remove from heat, cover with foil, and allow to sit for 5-10 minutes.

Quinua, Butternut Squash and Pesto Casserole

If this dish could speak it would say, "Look, I know I might not be the prettiest thing you have ever set your eyes on, blame the chef! She should have known better than to leave my top layer exposed! What was she thinking? I am not Jell-O, hanging about for all to see. No! I am a refined, healthy meal that must be appreciated, not judged for my looks. Please eat me! I will make your heart healthy, your bones strong, your tummy happy and give you a natural boost of energy. So yes, please excuse my cooky creator and don't judge this book by its cover. Anyway, haven't you heard? Naked is the new black. Take a bite and enjoy!"

I wish that I would have thought to top this off with a final layer of butternut squash, but it really didn't cross my mind. It is not fair, but it is true, you eat with your eyes first! Though the original dish did not have the presentation I was looking for, it received outstanding reviews for its taste! This is gluten free and packs a powerful punch of protein, beta carotene, vitamin b6, phytonutrients, and antioxidants. The recipe I am providing has been amended to make this dish appealing to the eyes!

To make things easy, I used store bought pesto. Pesto is super easy to make, so you can certainly whip some up. If you are following the Clean Program, or are on a diet in which you must avoid dairy, I have included a pesto recipe that I received with my Clean Kit.

Hope you enjoy it! Until next time, cheers and happy eating!

Quinua, Butternut Squash and Pesto Casserole
Ingredients

2 medium size butternut squash
8 ounces pesto (Clean-friendly pesto at end of recipe)
1 cup prepared quinua
3/4 cup walnuts, toasted and roughly chopped
salt and pepper

Peel the butternut squash. Cut in half and remove all the seeds and pulp. Slice squash in 1/4 inch thick slices. In a 8x8 casserole dish, layer some butternut squash on the bottom (reserving some for the remaining layers), followed by half of the pesto, then with half of the quinua. Add salt and pepper to taste. Sprinkle half of the walnuts on top and then repeat layering. Lastly, place one final layer of butternut squash.

Bake in a 375 degree oven for 40 minutes.


Clean Pesto

2 cups fresh basil
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 clove of garlic
sea salt for seasoing

Place basil, pine nuts, and garlic in a food processor and process on medium. Drizzle in the olive oil while the motor is running. Season with salt.

My friend is on a quest to lose some weight and has enlisted the help of Weight Watchers. It has worked wonders for her as she has lost 10 pounds in less than a month! She asked me to make this recipe for her and of course I jumped at the chance to make something new. I was intrigued by the claim: low fat do-it-yourself peanut butter. Let me put it this way, I have made this four times since then and it has only been two weeks! This is so damn good I could eat the whole thing (which Weight Watchers would certainly not approve!) The best way I can describe this is a happy marriage between hummus and honey peanut butter.

And of course....I couldn't leave you without a song! A band I am currently OBSESSED with! Started out as Say Hi and have since then renamed themselves to Say Hi To Your Mom. This song comes from their debut album "Oohs and Aahs" and is titled Maurine. Enjoy!

Creamy Peanut Butter Dip

Servings:8

Points Value: 3

Ingredients
1 1/2 cup(s) canned chickpeas, loose skins removed, washed, drained
1/4 cup(s) honey roasted peanut butter*
2 1/2 Tbsp honey
1/4 tsp table salt
1/2 cup(s) hot water

*If you don't have honey peanut butter, just add an extra tbspn of honey to the recipe!

Instructions
Combine all ingredients in a food processor or blender; blend until smooth. Allow to set up in refrigerator for about 30 minutes. Yields about 2 tablespoons and 1 teaspoon per serving.

Tilapia with Roasted Tomatoes and Cannellini Beans

Having completed 21 days of a cleanse, I must say, I am much more meticulous with reading labels and being a conscientious food shopper. I was beyond surprised when I was planning one of my "transitional" meals to read the ingredients in.....bread crumbs! I had a menu set for me and the hubby and decided that I would treat my husband to some breading on his fish (I was opting out.) To my utter astonishment, upon further examination of the bread crumbs container I was perplexed to find high fructose corn syrup, buttermilk and hydrogenated soybean oil. I quickly decided that it was high time this lil' lady started making her own bread crumbs.


I used Ezekiel sprouted bread for this. Sprouted bread has a plethora of nutrients and vitamins that are lacking in traditional wheat, or even whole wheat, bread. Sprouting even neutralizes phytic acid, which allows your body to absorb the nutrients found in the bread more efficiently. The process of making traditional bread actually requires the removal of the bran and the germ which translates to loss of fiber, loss of minerals and loss of vitamins. The vitamin content you do see on the label of your "enriched" bread were actually added back during the enriching process. If you do go with store-bought bread crumbs, go with a brand found at your natural foods store. Whole Foods sells their own brand which is great!

It is up to you whether you choose to make this dish with breading or without. Either way, it is equally delicious. If you are watching your calories, obviously opt for no breading.

Tilapia with Tomato, Cannellini Beans and White Wine

2-3 Tilapia fillets

1 cup of homemade bread crumbs (see recipe below)

1 egg

1 cup of flour

olive oil

1 carton of cherry tomatoes, halved

1 can of cannellini beans, rinsed

3/4 cup of white wine

1 TB thyme

prepared brown rice

Create three dipping stations in this order: flour, egg and bread crumbs. Dredge the tilapia in the flour, shake excess off. Dip the fish in the egg and then coat with bread crumbs.

In a medium pan, pour a few glugs of olive oil and pan fry the fish for about 4 minutes per side. It really depends on the thickness of the fish. I just keep an eye out for flaking. That is a sure sign it is done. (Alternatively, you can bake the fish in a 400 degree oven for 12-15 minutes.)

In a small, glass baking dish, mix the tomatoes, cannellini beans, thyme, 2-3 tablespoons of olive oil and wine. Add salt and pepper to taste. Bake mixture in a 375 degree oven for 15-20 minutes, or until tomatoes start to prune.

To serve, scoop brown rice on a plate, place the fish on top, and spoon the tomato mixture over. Yum!

Homemade Bread Crumbs

1 pound of day old bread

1.5 TB of oregano

Cube the bread and pulse in a food processor till you get a coarse mixture.

Spread on a baking sheet and bake for 10 minutes in a 400 degree oven.

Return to the food processor, add the oregano (or any spice you would like to use) and blend until you get the consistency you are looking for. I like mine on the finer side.

Gluten-free Butternut Squash Pasta

***Please forgive me, but apparently corn, though perfect for anyone that has a gluten sensitivity, is NOT Clean, if you are visiting this blog looking for a Clean recipe, substitute the corn pasta for rice pasta, which would be equally delicious!***

Hands down, the hardest part on the Clean Program is giving up carbs. I am near the end and all I can seem to think of us is scarfing down a big bowl of pasta. As already mentioned, carbs are a major no-no, and so are tomatoes, pasta's
best friend. As mentioned in my previous post, the program's goal is to remove "common allergens, toxic foods and ingredients that frequently cause sensitivities from your diet to promote healthy digestive tract functioning." Gluten is one of those ingredients that is actually a high allergen, while tomatoes are nightshades. Nightshades are fruits and vegetables that contain a substance called alkaloids which can negatively affect your nerve-muscles, joint and digestive function.
While shopping at my local Whole Foods, I cruised by the pasta aisle and daydreamed of the next encounter I would have with my long, lean friend. And then....there it was, calling my name...corn spaghetti, a totally gluten-free alternative. I stood there for a while, considering whether this was a viable lunch option. I was actually torn. On the one hand, it was gluten-free and totally acceptable as far as the Elimination Diet was concerned, but on the other hand, I felt that part of me going on this cleanse was to rid myself of these cravings. I decided that I have been restricting myself enough while on this cleanse and caved in to my craving. Which wasn't even caving in, since again, it is totally gluten-free. Jeez, who would have thought the guilt a gal could have doing some gluten-free shopping!


Next hurdle, was the sauce. Tomatoes, out! Cream sauce, out! Olive oil sauce, not my favorite! I even had to imagine a sauce without the salty decadent flavor or Parmigianno Regiano. And then, it came to me...butternut squash....YES! To take care of the cream factor, almond milk. I left Whole Foods determined to make a creamy, butternut squash pasta recipe that Dr. Junger would approve of!


I have to admit, I was skeptical as to how this was going to taste, but when I took my first bite I had a sensory explosion. I called my husband into the kitchen and he agreed...this is damn good. Best of all, I was getting to eat pasta!

Some tips before you start:
- Whole Foods carries frozen butternut squash. It saved me so much time! If
you can't get your hands on it, simply use a good peeler to remove the skin
from the squash, scoop out the seeds with a spoon, and dice up.
- Use the almond milk sparingly at first, especially when you blend. If the
sauce is still too think, add some more when you return it to the pan.
- Corn pasta breaks very easily, so don't expect to bust out your fork for
a bit of twirl dancing...this is more of a scoop-up meal.
- Taste the sauce before you add the pasta! Adjust the seasoning. I ended up
adding more salt, pepper and even nutmeg.

Clean-friendly, Corn Spaghetti with Butternut Squash Sauce

1 package of corn spaghetti (rice spaghetti if you are on the Clean program)
olive oil
1 package of peeled, cubed butternut squash (You can find this in the freezer section of health food stores, if not available, then you will need one large butternut squash, peeled and cut into 1-inch cubes)
1 small yellow onion, chopped
2-3 garlic cloves, minced
1/2 cup vegetable stock
1/4 cup to 1/2 cup almond milk
salt and pepper
a pinch of nutmeg
handful of chopped basil
toasted walnuts (optional)

In a large skillet, warm a few glugs of olive oil in the pan. Add the onion, butternut squash and salt and pepper and saute for 5 minutes. Add the garlic to the pan and saute for another 3-4 minutes until the squash become somewhat tender. Add the vegetable broth, bring to a simmer, cover and allow to cook for 5-8 minutes. You want the squash to become very soft.

Transfer the squash to a blender and add half the almond milk and a pinch of nutmeg and puree.

Bring a large pot of water to a boil. Add the pasta and cook until tender. About 8-10 minutes.

Transfer the squash back to the pan and re-heat. Add basil and some more almond milk, if needed. It all depends on what kind of consistency you like your pasta sauce. Taste and add salt and pepper if needed. Add the cooked pasta into the pan and stir together.

Serve with a sprinkle of toasted walnuts on top for an added crunch.

Getting Clean

I am currently 16 days in to a 21 day cleanse. Doing a cleanse is something I have always wanted to try, but I love food so much I couldn't imagine giving it up. Before I educated myself, I had assumed that all cleanses required relinquishing your right to chew and replacing that motion with constant gulps of liquid. I pretty much only knew of the Master Cleanse which would have required me to live on water, lemon, maple syrup and cayenne pepper! Who the heck find that appealing? I stumbled upon The Clean Program a while back (can't quite recall how) and it seemed to be easy to follow.

The program consists of eliminating various food items that are hard on your digestion, high allergen and deplete energy. These include wheat, sugar, dairy, soy, caffeine and all processed foods. Dr. Junger and his fabulous team of wellness coaches (I love you Jenny) place an emphasis on eating whole foods which are easily digested and are therefore converted into a good old fashion pick me up. There are two options, you can follow the book version, or purchase a kit. I opted for the latter.
I chose the kit because, being a working mother, with two small children, I liked not having to worry about two of the three meals allowed on the program. The kit came pre-packaged with two meal replacements for breakfast and dinner, and included all the supplements I needed. Here is a rundown of the program, a shake for breakfast, a sensible lunch utilizing items "allowed" on the cleanse, or as Dr. Junger calls it, elimination diet-friendly, and a shake for dinner. With each meal, you take a slew of supplements which work together to aid digestions, reintroduce healthy bacteria to your gut, and help diminish cravings. I can't praise this program enough!

So why did I want to go on a cleanse. Here is a short list:

1. I really wanted to re-think how food affects me emotionally. I find that I am constantly snacking on junk just because it is sitting in front of me and I hoped to break this annoying habit.

2. Mindful eating. I certainly eat healthy already (aside from the above mentioned junk I snack on.) However, before I met my husband (I blame him) I was a vegan who was a very conscientious eater. I wanted to get back in touch with that gal.

3. Eat more whole foods. Eating raw vegetables, fruits, whole grains and other whole foods provides your body with a plethora of vitamins and enzymes that cannot be found in processed foods. They are easier to digest, and keep you feeling full longer. Most of the junk (there it is again) that I was snacking on was processed foods laying around the office, or calling to me in my pantry (I blame the kids.) On this program I was forced to re-think the packed food following me around throughout my day and has opened my eyes to the junk my kids eat.

4. Incorporate liquid meals. In another fabulous book that I have read, Spent, Dr. Lipman makes a strong case for liquid meals, particularly for breakfast. He emphasizes that breakfast is certainly the most important meal of the day, however the type of breakfast one eats is more important. He really stresses that the morning meal is literally "breaking the fast" and that the body needs to eat something that it can easily digest, therefore preserving energy for better usage. Liquid meals will halt that afternoon sugar slump and keep you energized throughout the day. It makes total sense! If I wake up in the morning and immediately take my kids to the park and run around wild with them come noon I am a wiped out for the day. On the other hand, a morning filled with arts and crafts, tickles and board games leaves me energized for the day!

5. Alleviate my tummy problems. I have some serious stomach issues. It seems that not a day goes by that I do not have some discomfort. Now, I am mildly lactose intolerant, but even on days that I consume no dairy, the discomfort is still there.

6. Energy. I can't afford to feel like I need a nap at 2 in the afternoon....I am at work! I can't afford to feel like I am ready for bed at 6 in the evening....I have kids. I desperately was looking for more energy.

Sixteen days in, I am happy to announce that being on the Clean Program has addressed all my issues! I am nervous/excited to see how I will incorporate my new philosophy on food once I am off the program, but I know that it has seriously re-set my views on what I put in my mouth.

So today's recipe comes from 101Cookbooks, a blog that I have featured before. I made a big batch on Sunday and it fed me all week at work. It is creamy, thanks to the tahini, nutty, thanks to the brown rice and almonds, and most of all delicious. The original recipe calls for asparagus, but I opted for broccoli (which I am not entirely certain is Clean-friendly...but here's hoping.) You can substitute any hardy green you like. I also doubled the tahini dressing which I think worked out great because I poured it over all at once, rather than serve it on the side as Heidi suggest.

Until next time folks, cheers and happy eating!


Tasty Broccoli and Tahini
Adapted from 101Cookbooks

3 tablespoons extra-virgin olive oil
1 or 2 14-ounce cans of chickpeas, drained (I went for two)
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments (or broccoli, as I used)
3 cups pre-cooked brown rice
1 cup almond slivers, toasted
fine grain sea salt

Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
zest of one lemon
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3-6 tablespoons hot water ( I ended up using more.)
scant 1/2 teaspoon fine grain sea salt

Prepare the rice ahead of time, or you can purchase frozen brown rice to make this super fast!

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Panettone Bread Pudding

Let me start this post with a disclaimer: my husband did not approve of this dessert. Now, you might be asking yourself, "Why would you include this recipe on the blog?" Valid question. It is because he is CRAZY! Of all the dinner guests over at the house, Micah was the only one not ooooing and ahhhhhing over this thing. The real problem is, that he wants me to recreate the bread pudding at Canyon Restaurant, the BEST restaurant in Fort Lauderdale. The only way that impossible task will ever happen, is if the head chef invites me over himself for a personal baking lesson. Seriously, if you live in the Fort Lauderdale region and have never eaten at Canyon's you are missing the best Prickly Pear Margarita, amazing food and hands down the best white chocolate bread pudding with Chambord berry compote.

I found this recipe while browsing through Food and Wine's website. I had always had the idea of using panettone bread, rather than traditional bread, but was convinced I would create the recipe my usual way, fusing a few recipes together. Panettone is a sweet Italian bread. Though you can find it year round, it is traditionally a bread served in Italy for Christmas and New Years. It usually contains candied fruits, such as oranges and raisins and you can find some with chocolate chips (which Micah would have probably enjoyed.) I think this would be a decadent dessert to serve at your News Years Eve party! All it needs is a scoop of good quality Vanilla Bean ice-cream and let the count down begin.

Here is a song for your enjoyment as you are reading through the recipe. I wish everyone a happy and healthy New Year! Until next time, cheers and happy eating!



Preheat the oven to 400 degrees. Butter a 2-quart baking dish. Toast 2 pounds sliced panettone bread, about 1 1/2 inches thick on the oven racks for 8 to 10 minutes, or until golden. Cut into 1 1/2-inch cubes and transfer to the prepared baking dish.

In a saucepan, cook 1 stick unsalted butter over moderately low heat until nutty and the milk solids are brown, 4 to 5 minutes. Toss the butter with the panettone.

In a medium bowl, using an electric mixer, beat 3 large eggs and 1 cup of sugar at medium speed until pale and thick, 2 minutes. Beat in 2 teaspoons of pure vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of freshly grated nutmeg and a pinch of salt, then beat in 2 cups of heavy cream and one 12-ounce can of evaporate milk.

Pour the custard over the panettone; let stand for 1 hour, gently tossing now and then, until the custard is absorbed. Preheat the oven to 400 degrees. Bake the bread pudding for 25 to 30 minutes, until the top is golden and the custard is set.

Let cool for 30 minutes before cutting into squares. Serve warm, with a big scoop of vanilla ice-cream.