Beer Roasted Chicken with Beer gravy

Beer Roasted Chicken with Beer Gravy

-1 full chicken (2 to 3 pounds)
-1/2 lemon
-1/2 onion
-1 clove of garlic
-1 tablespoons herb de Provence
-1 tablespoon soft butter
-salt and pepper
-1 tall boy can of beer
-2 cups chicken broth

-Wash the chicken, pat dry.  Salt inside of the chicken and place the lemon and onion inside the cavity. Place the chicken in a roasting pan, pour in the 2 cups of broth and half the can of beer.  Use a small amount of salt to rub the skin of the chicken, then apply freshly ground pepper.  Take the herb de Provence and sprinkle over the chicken and into the beer and chicken broth.   Then lift the skin and rub the whole chicken with the butter.
Cover and place in a preheated oven at 400 degrees.  Cook covered for 60 minutes then take off the lid ad allow the skin to become golden brown, about another 20 minutes.  Make sure you check the temperature of the chicken to ensure it is cooked, which is about 180 degrees Fahrenheit.  Turn the oven off and place chicken in the oven to keep warm while you make the gravy.

To make the beer Gravy

-remove the liquid from the bottom of the pan and place in a sauce pan, I poured through a wire colander to remove some fat and chicken pieces.  Place in a sauce pan on medium heat, add the rest of the beer and bring to a boil.  In a small jar that has a tight fitting lid add 2 tablespoons of flour, salt and pepper, and 1/4 cup of water.  Shake this mixture until no lumps and pour into the chicken dripping beer mixture, reduce to simmer and once thick serve over the chicken.  The gravy did have the herb de Provence in it and the flavour was just incredible.

This gravy was amazing, words of advice pick a beer that you enjoy the flavour of.  The alcohol is cooked off, so this recipe is suitable for the whole family, but is not gluten free.  There was not one drop of chicken wasted and even the pickiest eater ate the gravy and the chicken.

Tarragon Rubbed Roasted Chicken

I had written this herb off, years ago I ate it and disliked it, so I thought I should really try this spice.  So, I made two tarragon recipes.  I started by actually eating tarragon.  So I felt a pasta sauce would work well and I also felt that cooking a rubbed chicken would also induce my children try tarragon.  it has a rich licorice flavour.  My kids essentially inhaled the chicken.  So it was a success.

Tarragon Rubbed Roasted Chicken

-1 chicken, washed, and skin lifted
-1 onion half to stuff inside the chicken
-1 full lemon including zest
-2 tablespoons butter
-2 tablespoons tarragon chopped plus 2 sprigs of tarragon to stuff the chicken
-2 gloves of garlic (1 to stuff in chicken)
-2 shallots chopped
-1/2 cup white wine
-salt and pepper

Preheat oven to 375.  Zest the lemon and set aside the lemon zest, cut lemon in half.  Chop two cloves of garlic, tarragon, shallots.  In a small bowl mix together the tarragon, garlic, shallots, and lemon zest. In a pan placed the washed chicken (make sure you pat it dry) and gently separate the skin up to be able to stuff butter under the skin.  Inside the chicken a shake sea salt and freshly ground pepper, then stuff with half a lemon, half an onion, 2 sprigs of tarragon and garlic.  Take the butter mixture and coat the chicken ensuring that tarragon, garlic, and shallots are placed under the skin.  Squeeze the other half of lemon over the chicken and add the wine to the bottom of pan.  Cook in the oven for about an hour and 10 minutes.  (depending on size of chicken).  The skin should be crispy and the chicken moist and delicious.  You can make an amazing gravy out of the dripping by transferring to a pot, boiling and adding corn starch or flour mixture.

Lemon Grass and Rosemary Rubbed Whole Chicken

This was a quick meal.  About 5 minutes of prep time and then in the oven for 1 hour.  Crispy, tasty and minimal effort.

Lemon Grass and Rosemary Rubbed Whole Chicken

-2 cloves of garlic
-1/2 an onion
-1 large sprig of fresh rosemary
-2, 3 inch pieces of lemon grass
-salt

Rub

-1 tablespoon butter
-1/2 sprig of rosemary chopped finely
-salt and pepper to taste

-wash chicken with cod water, then stuff the chicken with salt, garlic, lemon grass, rosemary and the onion.  Then mix the butter with the rosemary and rub into the chicken.  Then lightly coat with salt and pepper.  Cook at 350 for about an hour.

Maple Mustard Chicken

Maple Mustard chicken

-1 tablespoon Dijon Mustard
-1 tablespoon smoked maple mustard
-2 tablespoons maple syrup
-the juice of half  lemon
-chicken breasts

Mix together the mustard, maple syrup and lemon juice.  Pour over the chicken coating it with the mixture.  I used regular chicken breasts, so I baked at 350 for 50 minutes.  Until the juices ran clear.

The flavour was incredible.

Beer Chicken

Beer Chicken

-chicken breasts
-beer (1/2 cup)
-salt and pepper
-herb de Provence
-1/4 cup broth

In a casserole dish place chicken, beer and broth.  Top the chicken with the herb de Provence and salt ans pepper.  bake at 350 for about 30 minutes, depending on your oven.

Garlic Chicken with mushrooms and peppers

I have a friend staying with me this week and we have been cooking up a storm together.  Last night we started with the tomato salad.  Then I created the chicken and she made a pesto.

Garlic chicken

-1 tablespoon butter or olive oil

-4 cloves of garlic chopped

-1 onion sliced

-half a red pepper chopped

-handful of mushrooms

-pepper to taste

-1 tablespoon herb de Provence

-1/4 cup red wine

-2 tablespoons parmesan cheese

-In a frying pan on medium heat melt butter or heat olive oil.  Add garlic, onions and mushrooms. Stir often.  When onions start to be clear add the chicken.  I tenderized the chicken to make flatter to cook evenly. Place the chicken in and continue to stir the veggies.  When the chicken is browned turn (about 5 minutes depending on pan) over and allow other side to brown and add the herb de Provence and pepper.  When both sides are browned add red peppers and red wine and allow to simmer until red pepper soft.  Then coat with the parmesan cheese and serve.

Baked Chicken with Herb de Provence

Sorry I haven't been posting, am very busy with my school work)


My kids loved this recipe.  Quick and easy and was delicious.


Chicken


-5 Chicken Breasts
-olive oil
-1 tablespoon herb de provence
-the juice of one lime
-a sprinkle of chilli powder
-salt and pepper to taste
-splash of red wine


Preheat oven to 350.  In a casserole dish that has a lid place the chicken.  Cover both sides in olive oil (just enough to coat the chicken) drizzle the lime juice over the chicken, sprinkle chilli powder over top, then the tablespoon of herb de Provence over the chicken salt and pepper to taste.  The add the red wine to bottom on tray to help keep the chicken moist when cooking.  Cover and cook for 35 minutes or until chicken is cooked all the way through.

Mexican Chicken

The weather has changed in Toronto and it is sunny and beautiful.  last nights dinner was a Mexican inspired meal.  I made Mexican flavoured chicken with a corn guacamole and mango salsa.  I also made Mexican rice (which came from a box, that my children wanted)  I had made quinoa however they wanted this rice.  Which was tasty.  

Teresa's Mexican Chicken

-1 medium onion chopped

-1 Portabello mushroom chopped

-olive oil

-2-3 chicken breasts

-1/2 cup green salsa

-1 teaspoon cumin (i put in empty frying pan and let it toast and set aside)

-4 tablespoons chili powder

-2 tablespoons soya sauce (i prefer tamari)

-1/2 cup wine or beer

-1 red pepper chopped (orange, yellow or green)

-juice of 1 lime
-top with fresh chopped cilantro

in a frying pan on medium heat add cumin and chili powder stir until browned.  (a few minutes)  set aside for later.  Add olive oil, onions, mushrooms and allow to cook until onions soft, add chicken breasts, cook each side for 6 minutes, then in a measuring cup add salsa, beer/wine, spices, soya sauce.  Pour over chicken, onions and mushrooms.  Add the chopped peppers and allow the flavours to blend together.  (cook for another 10 minutes or so, until chicken is cook and the sauce is thick)

serve over rice topped with cheddar cheese, use tortilla chips, or chop up and eat in a taco shell.

Curried Alfredo Sauce with Artichoke Hearts and Roasted Red Peppers

Alfredo Sauce with Artichoke Hearts and Roasted Red Peppers


-1 jar of artichoke hearts (drained)
-1/2 jar of roasted red peppers (drained)
-1 onion chopped
-1 portebello mushroom (tonight i didn't have)
-1 jar of Pre-made Alfredo (was in a rush)
-1 tablespoon curry powder
-1/2 teaspoon chili powder
-fresh lemon


-in a frying pan I fried chopped onions with a small amount of olive oil, if I had mushrooms would have added at this point.  Once the onions were cooked and translucent I added the roasted red peppers, the artichoke hearts, I allowed them to cook and using a wooden spoon I chopped them up while cooking into bit size pieces.  I then poured in the Alfredo sauce, to ensure all the sauce was out of jar I add milk to it and shake it.  I let it simmer for a while and then I added the curry and chili powder.  I served with the pan fried chicken and just before I ate my plate I used a little fresh lemon which adds freshness and cuts the fat.  

Pan fried Chicken

A beautiful sunny in Toronto.  A quick dinner tonight as I have a meeting tonight.  I popped into the Healthy Butcher on Queen Street and purchased chicken breasts and hot Italian sausage.  I pan fried the chicken breast and made Alfredo sauce before heading out to my kids school meeting.  In a matter of 20 minutes, we had a delicious meal.

Pan Fried Chicken


-1 chicken breast
-small amount of oil or butter
-herb de provence (i just sprinkle it on chicken)
-salt and pepper
-fresh lemon juice 
-1/2 cup white wine

On medium high heat cook chicken breast in oil or butter.  sprinkle spices on chicken and add lemon juice and wine.  Allow to cook on first side for about 8-10 minutes.  When chicken no longer is sticking to pan turn it over.  You may cover it.  Keep adding wine if you find that the liquid is cooking off.  On a side note, when cooking with wine the alcohol cooks off and you can feed this to children.

"Those who have no time for healthy eating

will sooner or later have to find time

for illness." – Edward Stanley

Yesterday (meal ideas)

Yesterday I was working and my friend sent me a message....I need some inspiration for dinner.  I have asparagus and 2 coloured carrots.  I suggested that she roast almonds dry in a frying pan with soya sauce and fresh ginger grated, when browned and removing almonds from heat to drizzle with maple syrup.  The asparagus to be panned fried with ginger soya sauce and maple syrup and top with roasted almonds.  I suggested chicken backed in oven with peppercorn goat cheese covered, he was unable to find peppercorn goat cheese but purchased herbed goat cheese.  The carrots she roasted in the oven with potatoes and spices...an amazing delicious meal with very little work...the roasted almonds covered with maple syrup is a favourite of mine.  Her dinner was delicious and I helped to inspire a home cooked meal to be shared with her and her soon to be hubby

Chicken Parmesan

Hello,


Another amazing day in Toronto.  After dinner tonight, I was able to sit on my balcony and enjoy a glass of wine, wearing flip flops and a sun dress.  Amazing weather for March 20th.  I made my chicken parmesan, instead of using mostly mozzarella I used cheese curds and parmesan cheese with a little mozzarella.  I used my spaghetti sauce with the chorizo sausage on top of my breaded chicken.


T's Chicken Parm


I made my break crumbs and added fresh Parmesan cheese, salt pepper and spices
I flattened the chicken , milked and breaded two chicken breasts
in a hot frying pan with a slight covering of olive oil fry chicken until browned and flip over
have oven preheating at 350.
Place the breasts in a casserole dish and cover chicken with tomato sauce, and mozzarella cheese, cheese curds and parmesan.


bake in oven until golden brown, about 40 minutes


I served this with a spinach salad and spaghetti 

Chicken Parmesan

So I have people coming for dinner tonight I am making chicken parmesan.  I have made the tomato sauce from scratch yesterday.  I plan on making a trip to the Butcher to get some fresh Italian sausage to make the pasta.  The sauce is cooking, on the stove, the house smells delicious and I need to make my bread crumbs.   have fresh bread from the bakery in Kensington Market.  I haven't made chicken parm is so long, I can't wait.  


Bread crumbs are easy to make, any time you need them.  I place bread on a cookie sheet, I buttered the bread today and spices and toast the bread in the oven at 350.  I the scrap the bread.  I realize buying bread crumbs is cheap and quick, however I try really hard to stay away from premade things. Also, if you have bread that is starting to go then use that bread instead of spending money.  We waste so much food every week, bread is often thrown out.  We waste so much.  


Last night I brought over some flank steak to my neighbour and he in return gave me some of his homemade lasagne.  My friend who came for dinner last night has offered to bake me a loaf of fresh bread.  Share your food and create community.  Inspire your friends and family.  

Food is for sharing.  Its ingredients, its creation, its flavours, 

and its stories are all their best when experienced with our family, 

friends and community. 

Canadian Chef Michael Smith

Quick Wrap

Had a busy day at work, so tonight's dinner is a quick and healthy wrap.  Using left over Yellow Thai Curried Chicken, rice, spinach and fresh cilantro.